The change of seasons has most of us thinking of seasonal decor and seasonal foods. One of the most popular veggies in autumn is the pumpkin. We decorate with them, carve them, paint them, bling them and most of all we eat them. We eat them in pies(my recipe is Click HERE )and in cookies mostly. But, there are many more options for that large orange gourd. Today it’s all about pumpkin! (image from my old Wordless Wednesday post)
Pumpkin soup is so good and easy to make too Click HERE
Pumpkin Bread Click HERE is yummy too
I recently visited a blog where the blog author was baking the whole pumpkin (the personal sized ones). She punctured the pumpkin several times with a knife, put it in a baking pan and baked it in the oven for about an hour and a half on 350 °( I think). If this is you please let me know so I can give you the proper credit you deserve. She then made pumpkin puree and froze it for using in future recipes. Brilliant!
Okay on to the recipes-How about some pumpkin for breakfast?. Try some yummy Low Sugar Pumpkin Pancakes. I make mine with Splenda but of course you can make yours with “real” sugar if you prefer
2 1/4 Cups Bisquick baking mix (or similar baking mix)
1/3 Cup pumpkin puree ( applesauce thickness) or canned pumpkin
1 1/4 Cups milk
1/4 Cup butter (softened)
2 Tbsp. Vegetable oil
1/4 Cup Splenda sugar substitute (or sugar)
1 tsp. Pumpkin pie spice
1 tsp. Ground ginger
1 tsp. Maple syrup
2 Large eggs (beaten)
Nonstick cooking spray
Griddle (or nonstick skillet)
Before you start: Spray griddle (skillet) with non stick cooking spray and heat griddle (or skillet) to 375°F.
Lets Make It! In a medium bowl, combine all dry ingredients and mix with a fork. In a large bowl beat egg, butter, olive oil and maple syrup on medium high speed until creamy. Slowly add dry ingredients into wet and beat until all are well combined. Pour about a ¼ cup of batter onto the griddle ( skillet) for each pancake. Let cook until edges are dry, flip and cook the other sided until golden. Serve with your favorite syrup.
I also want to share this wonderful Pumpkin Crème Brulee’ recipe from Kelsey Nixon this is a recent yummy discovery.(image is from Kelsey’s blog)
1 cup heavy cream
½ cup light brown sugar
4 egg yolks
¼ teaspoon vanilla bean paste
(or vanilla extract)
¼ teaspoon ground cinnamon
1/8 grated nutmeg
1 cup pumpkin puree
4 teaspoons granulated sugar
Preheat the oven to 325 degree F.
In a medium saucepan, combine the cream and brown sugar. Bring to a bare simmer over medium-high heat stirring to dissolve the sugar. Remove from the heat.
In a medium bowl, whisk the egg yolks until frothy. Slowly add ½ cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining
hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Divide among the prepared ramekins.
Add enough simmering hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 30-40 minutes.
Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.Sprinkle each custard with ½ teaspoon of the remaining. Using a kitchen torch,
caramelize the sugar. If you don’t have a torch, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the
cups; about 1 or 2 minutes. Serve.
Yield: 4-6 servings
Toasted Pumpkin Seeds
Don’t forget to roast the pumpkin seeds too. Just spread them out on a baking sheet ( rinse or wipe with paper towels to remove as much of the gook as possible) sprinkle with a little garlic salt, seasoning salt, or your favorite spice. Bake at 350 for 3-10 minutes until golden . Keep an eye on them!
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What pumpkin recipes are your favorite?
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