The often tossed after Halloween members of the squash family are not just good for making jack o’ lanterns. The pumpkin is a low-calorie nutritional powerhouse that gives you a big bang of beta carotene with every serving. You’ll be amazed at the tasty delights we found that can make with pumpkin puree.
So pick one of these pumpkin recipes to celebrate 50 shades of orange this fall.
I’ve been making this for a few years now, and over time I’ve played with the flavors a little. Pumpkin has great flavor potential, but on its own it can be rather lacking. So I’ve bumped up the amount of spice and added goat cheese, which brings a lovely tang to the party. I’ve cut back on the broth, which further concentrated the flavors, and added some kick with a little crushed red pepper. With a light dusting of grated parmesan cheese and a sprinkle of fresh sage, our mousy pumpkin pasta took on some attitude!
My sister-in-law Nikki of Lovely Scribbles and my brother made these adorable pumpkin whoopie pies for my mom's birthday a couple weekends ago. They were moist, full of delicious pumpkin flavor...and I won't even get started on the cream cheese frosting. Nikki is super crafty and creative, she made these adorable little flags to decorate the whoopie pies.
Wouldn't these be perfect for your upcoming Halloween parties or fall gatherings?
These pumpkin donuts were appropriate for celebrating the cool breeze flowing through my windows and the ability to turn on my oven without worrying about heating up the house. Yes, I said oven…another reason to love this recipe as the donuts are actually baked instead of fried. Technically, these are miniature muffins but after rolling them in the buttery cinnamon sugar mixture, they magically turn into cakey, sugary donut holes.
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