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Lifestyle: Five Ways to Do Pumpkin This Fall

Let the Fall begin!

When you think of autumn you think of pumpkin picking, right?  Most people pick pumpkins and carve out some kind of creative face and toss the meat of the seasonal vegetable to the side; not knowing what else to do with it.  SparkPeople.com compiled a list of different ways to use your pumpkin that isn’t a pie and we’ve decided to fill you in on our top 5 faves. Get ready to divulge in wonderment.

1. Pumpkin Ice Cream

Scoops of ice cream

via Sparkpeople.com

Who doesn’t like some ice cream? Although it’s autumn, indulge in this quick recipe for dessert after your favorite meal.  Simply add 1 cup canned or fresh pumpkin puree and 1 tsp. pumpkin pie spice to your favorite vanilla ice cream recipe; freeze according to your ice cream maker’s instructions

2. Pumpkin Bruschetta Appetizers

pumpkin_dip-1

via Sparkpeople.com

Our mouths are just watering at the name of this quick meal.  Jazz up your holiday party or get together by serving pumpkin bruschetta which is a healthier alternative to italian bruschetta.
Rub toasted bread rounds with a whole garlic clove to season; top with 2 tsp. pumpkin puree and 1/2 tsp. bleu cheese; broil for about 1  minute to melt the cheese. Top with toasted pumpkin seeds and coarse sea salt.

3. Pumpkin Pie Smoothie

smoothie

via Sparkpeople.com

This healthy alternative is great for after a workout, or even as a snack between meals.
In a blender, combine 1/2 cup ice, 1/2 cup vanilla nonfat yogurt, 1 tsp. honey, 1/4 tsp. pumpkin pie spice and 1/4 cup pumpkin puree (add half a banana if you’d like). Puree until icy and smooth. Tastes like pie.

4. Low-fat Whole Grain Pumpkin Pancake

Pumpkin pancakes with pecans and syrup.

via Sparkpeople.com

Any pancake lovers out there?  Add this to your list of amazing ways to make pancakes.
This hearty breakfast recipe includes whole-wheat flour, lots of spice, canned pumpkin and skim milk. Whip up a batch of these pancakes for the weekend after Thanksgiving.

5. Pumpkin Pasta Sauce

pumpkin_pasta(1)

via Sparkpeople.com

During the fall we like in indulge in squash ravioli with a brown sugar sauce. This alternate is a great spin on a classic recipe.
In a large nonstick skillet, sauté several cloves of garlic and half an onion, diced. Add 1 1/2 to 2 cups pumpkin puree and stir to combine; add vegetable stock if needed to thin the sauce a bit. Add minced fresh sage or rosemary and serve over whole-wheat penne pasta.

Honorable mention: Pumpkin Spice Ale

Croxley’s has brought back their famous Pumpkin Spice Ale.  Pop in and try it out, make sure the barista puts brown sugar on the rim, YUM!

 

 

image via Wikipedia

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About A.Nikk (185 Articles)
I love food and social media

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