Pumpkins are not just for pie!
- Serve mashed or cubed cooked pumpkin as a side dish seasoned with ground cinnamon, butter and brown sugar.
- Swirl pumpkin puree and maple syrup into a steaming bowl of oatmeal or Cream of Wheat Hot Cereal.
- Add fresh pumpkin chunks to your favorite vegetable or beef stew.
- Perk up ordinary mashed potatoes by mashing in some cooked pumpkin and fat-free sour cream.
- Blend canned pumpkin with a frozen banana, vanilla yogurt and a little pumpkin pie spice for a yummy smoothie.
- 2 c whole wheat flour
- 1/2 tsp allspice
- 2 tbsps brown sugar
- 1 tsp vanilla
- 2 cups nonfat milk or low-fat soy milk
- 2 tbsps canola oil
- 2 cups pumpkin puree (Canned pumpkin can be used)
- 1 tsp cinnamon
- 1/2 tsp ginger
- 2 1/2 tsps baking powder
Sift or mix well all the dry ingredients. Mix in the liquid ingredients (including the pumpkin) with the dry ingredients until there are no clumps (but don't over-mix). Cook on medium-heat heat (375 degree griddle) until bubbles are forming, then flip.
Ingredients:
- 2 tablespoons olive or canola oil
- 1 onion, chopped
- 2 teaspoons minced garlic
- 1 can (14 1/2 fl. oz.) fat free chicken broth
- 1/2 cup water
- 1 tablespoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 can (15 oz.) 100% pumpkin (not pie filling)
- 1 can (12 fl. oz.) fat free evaporated milk
Directions:
Heat oil in large saucepan over medium heat. Add onion and garlic; cook for 1 to 2 minutes or until soft. Add broth, water, thyme, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15 minutes. Stir in pumpkin and evaporated milk. Cook, stirring occasionally, for 5 minutes. Remove from heat and serve warm.
Makes 5 servings.