Pumpkin Time
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)
Large bowl
Medium bowl
Electric mixer
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.
Serves 4-6
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!
You can still enter your awesome blogs in the blog hop below!
What pumpkin recipes are your favorite?
Have you voted for the new book club selection?
Hoping your weekend is a sweet one.
All of this sounds so good! I can’t wait to get in the kitchen and start baking!
Pumpkins, um yum. I made pumpkin soup yesterday, and we’re having some leftover for dinner tonight. And, we had pumpkin muffins this weekend, and I put some in the freezer for later. My husband wanted pumpkin pancakes last week.
It seems we are all in our “pumpkiny” moods. Now you have me wanting pumpkin creme brulee.
Ah-h-h pumpkins, and their seeds! Thank you for sharing your recipes at Potpourri Friday!
Hi, Katie
You are making me drool. I love pumpkin. Anything with pumpkins is so yummy. I am going to try so of these recipes. Hope you are having a great weekend.
Vanessa
What a great post. Everything sounds yummy and I love pumpkin! Thanks for all the recipes and links.
Pumpkin Bread is by far and away my favorite this time of year! The pics are great and the pumpkin seeds photo makes me want to get into a pumpkin patch and hunt! I love those things!
Thanks! I think you’ve motivated me to decorate for fall!
Pumpkin is devoured by the Pres and I as well as our kids…I bake pumpkin choc chip cookies (or bars), pies, souffles…the stuff is AWESOME!!!!! Never tried pancakes which we love so I might just have to do that!! Thanks…:)JP
What great recipes! I’m going to be making Pumpkin Chocolate muffins pretty soon 🙂
Robyn
I think the only pumpkin recipes I’ve ever had are pie, bread and toasted seeds. Of these three pumpkin pie is my fav but I sure would LOVE to try pumpkin soup.
Oh my…pumpkin pancakes….will definitely be checking into this one… Thanks hun…hope you have a fabulous weekend! ~Hugs, xoxo
Oh Katherine, I love everything about pumpkins, lovely post, have a nice weekend my friend!
The pumpkin recipes sure look delicious. I’ve never had pumpkin pancakes before so that recipe would be a great change from the regular ones. My favorite one would be the pumpkin Creme Brulee…now that’s a recipe I could die for! I love Creme Brulee will definitely have to try this one!
Thanks so much for sharing! 🙂
Have a great weekend!
I think I will try the pancakes, too! Have a blessed and restful weekend, Katie m’dear! Hugs to you!
Pumpkin pancakes? Wow, I never thought of those, sounds good and definitely the toasted nuts, yummy! I linked up with Show and Tell,thanks for giving me the idea 🙂
I can’t wait to try the pumpkin pancakes. Have a great weekend!
Pumpkin pancakes with peanut butter on them – I could do that!
I just love anything pumkin. The smell and the taste, perfect.
Cynthia
And don’t get me started on pumpkin seeds…. With butter and soy sauce heated in a frying pan!!!! My kindergarten class always loved this! (especially since the seeds came out of our class pumpkin after our fun day at the pumpkin patch!)
Katherine, this post makes me anticipate the joys of fall even more! I love (really love) pumpkin pie (so does my daughter and we often fight over the last piece!). I love pumpkin bread! And I just made pumpkin muffins this week. 🙂 I look forward to pumpkin pancakes soon… On a Saturday morning with no rushing off to school. 🙂 Now I’m drooling over pumpkin creme brûlée?!! Wowie, wow, wow!!!!
Fall, how I love thee….
Happy Friday dear, Katherine!!!
-Steph
oh this is a YUMMY in my TUMMY post for sure!!!! i am making this pumpkin creme brulee this weekend for sure! oh i can taste it now!!!!! pumpkin seeds so bring me back to my youth — it was my FAVORITE snack and they were encrusted with salt …YUM…i am not questioning my fascination with them…could it have been the salt??? ;0 sending hugs and hope all is well with everyone…including my little furry friend!
I wasn’t sure how to vote so I’ll vote for the Debbie Maccomber book ;)….I love my mother’s pumpkin pie…simply the best!
I love pumpkins, Katie, the look of them and the taste of them. I heard on the news that pumpkin prices are up this year due to the drought. I could go for a large slice of pie, a stack of those pancakes or a big batch of those seeds. (Please change “or” to “and”.)
Pumpkin seeds sound great, wish I had some right now!