Tag Archives: pumpkin

Fall Harvest Traditions: Pumpkin Pancakes

Fall Harvest Traditions: Pumpkin Pancakes
Pumpkin Pancakes

Pumpkin Pancakes
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What a great way to start out your day with nothing other than some pumpkin pancakes?  The following recipe is an adaptation of Martha Stewart’s Pumpkin Pancakes from  Feedback on her site for this recipe indicated a need to adjust the recipe allowing for more milk and more pumpkin.  This recipe does add more milk but not more of the pumpkin puree.  So play around with the recipe until you get the desired “pumpkin” taste.

Cooking Pumpkin Pancakes

Cooking Pumpkin Pancakes
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Fluffy and Light Pumpkin Pancakes
Author: Adapted from my Martha Stewart Cookbook
Prep time:  10 mins ~ Cook time:  5 mins ~ Total time:  15 mins ~ Serves:  4
The world’s best pumpkin pancake recipe. Be sure to double or triple your batches because these go quickly!
  • 1¼ cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1¼ cup low-fat milk
  • ⅓ cup canned pumpkin puree
  • 2 tablespoons melted butter
  • 1 egg
  1. Whisk flour, sugar, baking powder, spices and salt in a bowl.
  2. In a separate bowl whisk together milk, pumpkin, melted butter, and egg.
  3. Fold mixture into dry ingredients.
  4. Spray or grease a skillet and heat over medium heat: pour in ¼ cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.

Have you ever tried pumpkin pancakes before?

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Posted by on October 5, 2013 in Uncategorized


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Fall Harvest Traditions: Maple Pumpkin Pie Yogurt Breakfast Parfait

Fall Harvest Traditions:  Maple Pumpkin Pie Yogurt Breakfast Parfait

Pumpkin Parfait
Image by Monica Matheny from her blog

There are quite a few pumpkin parfaits out there but this one was relatively simple to make and can also be used as a healthy fruit dip.  This recipe is from

Maple Pumpkin Pie Yogurt Breakfast Parfait

Yield:  2 servings


  • 1 cup Greek yogurt (regular, low-fat, or fat-free)
  • 1/2 cup canned pumpkin (unsweetened, unflavored)
  • 3/4 teaspoon pumpkin pie spice {this recipe uses the Pumpkin Pie Spice I from Oct. 2 post}
  • 2 tablespoons maple syrup (or more to taste)
  • 1 tablespoon ground flax seed (optional)
  • 1/2 to 1 cup lowfat granola {you can also use crumbled graham crackers if you like}
Combine yogurt, pumpkin, pumpkin pie spice, maple syrup, and flax seed in small bowl. Taste and add additional syrup, if more sweetness is desired. Add 1/4 cup yogurt mixture to 2 parfait glasses. Sprinkle on a layer of granola. Add another layer of yogurt and granola. Top with remaining yogurt, sprinkle a garnish of granola on top. Best if assembled right before serving to avoid soggy granola.
Tips for clean and pretty layers:
  1. Use a glass that is relatively wide at the top. Many parfait glasses are tall and narrow, making them harder to fill without drizzling down the sides of the glass;
  2. Add the yogurt mixture a spoonful at a time down the center of the glass, then push it out to the edges of the glass and level it with the spoon; then sprinkle on the layer of granola making sure it is visible around the edges; tap the granola gently with the spoon to close as many air pockets as possible–that way the yogurt can’t as easily bleed into the granola.

Make ahead tip: Yogurt & pumpkin mixture may be combined the day before and refrigerated for faster parfait assembly for breakfast the next day.

Nutritional Info. for 1 parfait (using low-fat yogurt): 213 calories, 2.9g fat, 43.4g carbs, 5.3g fiber, 6.8g protein; Weight Watchers PointsPlus: 6

Fruit dip: This yogurt/pumpkin mixture also makes a tasty, healthy fruit dip.

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Posted by on October 4, 2013 in Uncategorized


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Fall Harvest Traditions: Make Your Own Pumpkin Pie Spice

Fall Harvest Traditions:  Make Your Own Pumpkin Pie Spice

Pumpkin Pie Spice
Image by Monica from her blog

Pumpkin spice is basically a mix of powdered spices, including cinnamon, cloves, ginger, nutmeg, allspice, and sometimes mace.  There are quite a few variations to pumpkin pie spice out there.  So I thought I would put a few recipes together here so you can pick and choose depending upon the ingredients you may have on hand or the dominant flavor that you are looking for.

Pumpkin Pie Spice I is from

The perfect blend for seasoning pumpkin pie, cider, lattes, muffins, and more.

  • 1/4 cup cinnamon
  • 2 tablespoons ginger
  • 1 tablespoon cloves
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon mace
Whisk spices together and store in an airtight container.

Pumpkin Pie Spice II
Image by Doug from his blog

Pumpkin Pie Spice II is from

An easy pumpkin spice blend for your pantry


  • 3 Tablespoon Ground Cinnamon
  • 2 teaspoons Ground Ginger
  • 2 teaspoons Ground Nutmeg
  • 1 1/2 teaspoons Ground Allspice
  • 1 1/2 teaspoons Ground Cloves


  1. Combine all spices in a bowl
  2. Mix well
  3. Store in a tightly sealed container and in a dry, cool place

Pumpkin Pie Spice III
Image from

Pumpkin Pie Spice III from


  • 4 Tablespoon Ground Cinnamon
  • 4 teaspoons Ground Ginger
  • 4 teaspoons Ground Nutmeg
  • 3 teaspoons Ground Allspice
  • 1 1/2 teaspoons Ground Cloves


In a small bowl, combine all ingredients and mix well. Store in air tight container.

Do you have a pumpkin spice recipe or do you prefer to buy it pre-made at the store?
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Posted by on October 3, 2013 in Uncategorized


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Fall Harvest Traditions: Roasted Pumpkin

Fall Harvest Traditions: Roasted Pumpkin

Roasted Pumpkin Recipe
Image by Jaden from her blog

A simple and easy pumpkin roasting recipe that I found at  Remember that a sugar pumpkin is going to yield a better tasting dish.

ROASTED PUMPKIN (This recipe can be used for butternut squash or any other type of winter squash)

Servings:  4 ~ Prep Time:  10 minutes ~ Cook Time:  20 minutes


1 small pumpkin or 1/4 large pumpkin
1 tablespoon olive oil
sea salt
ground clove
ground cinnamon
ground nutmeg
1 tablespoon packed brown sugar


Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut slices of pumpkin, about 1-inch thick.

Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides of pumpkin. Season with salt, spices and brown sugar. Roast for 20-25 minutes, depending on thickness of pumpkin slices.

Could roasted pumpkin be a new fall tradition for your family?

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Posted by on October 2, 2013 in Uncategorized


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Fall Harvest Traditions: Jack-O’-Lantern and Sugar Pumpkins–Carve or Cook?

Fall Harvest Traditions:  Jack-O’-Lantern and Sugar Pumpkins–Carve or Cook?

Connecticut Field Pumpkin
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Most of us are familiar with the large pumpkins primarily used for carving that are commonly found in the stores around this time of year.  These pumpkins are either Connecticut Field Pumpkins or Howdens and both weigh in between 10 and 20 pounds.  The Connecticut Field Pumpkin is actually an heirloom pumpkin of the Native American Indians and colonists and is the perfect image of a pumpkin as we know them.  Their taste is more plain and bland, not sweet, and their texture is stringy and somewhat watery for pie.  They have thin walls, a large seed pocket, and relatively small proportion of flesh compared to the size.


Howden Pumpkin
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Howdens were developed in the 1970s by of John Howden of Massachusetts for the primary purpose of carving.  They are actually very similar to the Connecticut Field pumpkin but have more uniform ridges, a thicker wall and sturdy stem.  These are the pumpkins primarily found at supermarkets and roadside farm stands.  They were developed primarily for look and suitability for carving.  Since the 1970s these are the pumpkins that we have come to more commonly know.  Oftentimes these pumpkins are cooked and the resulting dish is disappointing as these pumpkins were developed for looks and carving as opposed to taste.

One of the better pumpkins for cooking is the sugar pumpkin oftentimes referred to as the pie pumpkin.  This pumpkin is a cousin of the Connecticut Field pumpkin but smaller as can been seen in the picture above.  These pumpkins have a thicker wall and are sweeter and drier than the carving pumpkins and are less grainy.  One pumpkin will typically yield the amount of puree as a 15-16 oz. of canned puree.

Have you ever tried cooking a carving pumpkin and been disappointed?

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Posted by on October 1, 2013 in Uncategorized


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Fall Harvest Traditions: So Pretty in Pink–The Pumpkin That Is!

Fall Harvest Traditions:  So Pretty in Pink–The Pumpkin That Is!

Pretty in Pink–Porcelain Doll
Image by Eric Samuelson from his blog

Yes!  It really is a pink pumpkin.  Pink pumpkins were discovered by an Arizona farmer when a white Cinderella pumpkin and a red Cinderella pumpkin accidentally cross pollinated.  He worked on perfecting the pumpkin for 5 years and the result is the Porcelain Doll pumpkin for which seeds widely became available for the first time in 2012.  These pumpkins even launched a Pink Pumpkin Patch Foundation created in that same year to help raise money for breast cancer research.  This year they have launched a nationwide campaign called “Pink is In–Are You?” in which proceeds of the purchase of a pink pumpkin will be donated to the foundation for distribution.


Pretty in Pink
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Not only are these pumpkins pretty to look at–but they are also edible!  They have a deep orange flesh that is sweet and perfect for cooking.  You can use them in whatever you would regularly use pumpkin in–soups, pies, breads and gourmet culinary cooking.  The pumpkins are large (20-24 lbs) and therefore produce a good amount of puree.  They are ready for harvest in 110 days or when the stem has gotten corky for full pink effect.


Decorating in Style with Pink Pumpkins
Image by Penny from her blog

Here’s a link to a blog that has a list of where these pumpkins will be available for purchase this year by store and state.  Pink is In–Are You?  Among some of the stores listed are:  Home Depot; Kroger; Meijer; Safeway; Whole Foods to name a few as well as many local pumpkin farms.

What do you think of a pink pumpkin?

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Posted by on September 28, 2013 in Uncategorized


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Fall Harvest Traditions: Pumpkins Anyone?

Fall Harvest Traditions: Pumpkins Anyone?

Another fall and autumn tradition that rings in the harvest is the squash that is commonly referred to as pumpkin.  Pumpkins are considered winter squash as they are harvested when their skins have hardened as opposed to summer squash which are harvested when the skins are still soft (like a zucchini).  Believe it or not, pumpkins are actually botanically considered a fruit as the seeds are on the inside.  Yet, in culinary terms they are referred to as a vegetable.

Three Sisters

Three Sisters
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Pumpkins are native to North America and one of the Native American Indian’s “Three Sisters” agricultural crops.  Maize (corn), beans, and pumpkins were grown together and benefited from each other.  The cornstalk provided support for the beans.  The beans provided nitrogen and the squash provided ground covering thereby keeping weeds down and conserving soil moisture.  (To learn more about the method of growing Three Sisters click here.)  The Native Americans used dried strips of pumpkin to weave mats for their homes.  Long pumpkin strips were also roasted and then eaten.  The original pumpkin pie was created when the colonists stripped out the seeds from the interior of the pumpkin and filled it with milk, spices, and honey and “baked” it in the ashes of the fire.

Pumpkins in the U.S. are primarily grown in Illinois, Indiana, Ohio, Pennsylvania, and California producing over 1.5 billion pounds of pumpkins annually. 95% of the pumpkin crop intended for processing is grown in Illinois. (source Wikipedia).  Pumpkins are planted in July and harvested in October with a growing time of 85 to 125 days depending on the variety.  Most parts of the pumpkin is edible including the flowers, fleshy shell, seeds, and even the leaves.  Its bright orange color is evidence of beta-carotene.  It is also loaded with vitamin C, potassium, and fiber.  The seeds themselves are a great source of zinc, iron, and omega-3 fats.  Pumpkins can be boiled, baked, steamed, or roasted.  Mashed pumpkin is a common way of serving this as a harvest food.  Pumpkin is oftentimes pureed to be used in various recipes including pumpkin pie.

At this time of year pumpkin flavored and scented products show up everywhere!  Here’s a basic recipe on how to cook a pumpkin:  A 5-lb pumpkin will yield two 9″ pies.

How to Cook a Pumpkin

How to Cook a Pumpkin
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Do you have a favorite pumpkin recipe?  Please share if you do!

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Posted by on September 27, 2013 in Uncategorized


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