November 24, 2010

Easy Delicious Pumpkin Recipes for Fall

In my house, the humble punkin’….er, pumpkin is a celebrated thing. Every year, I count the days until November when I can eat pumpkin pie for breakfast and feel justified in doing so. I always have canned pumpkin on hand because it works wonders for my pampered pooch’s delicate digestive system. This might be too much information, but it never fails to regulate him either when he can’t go or he can’t stop going. Pumpkin is a truly magical food. Last year, my family had a Thanksgiving celebration in the common room at my late-great-grandfather’s assisted living facility. We had the main part of the meal catered, but my aunt, from Nashville, brought the most delicious pumpkin pie I’d ever tasted. The next week, I emailed her husband to ask for his “sweet wife’s recipe.” He responded by saying that while she was indeed sweet, the recipe was to go to Sam’s and buy a pie. I’ll definitely be picking one up this year.
I’m no respecter of pumpkins….I’ll eat it any way. This past weekend I made “Pumpkin Pie French Toast” as well as “Apple Pumpkin Butter” and “Pumpkin Doughnuts.” I said I loved pumpkin, didn’t I? So without further delay…..The Recipes!!!!!
Pumpkin Pie French Toast
  • 5 or 6 slices thick challah (I used regular whole grain bread from the Kroger bakery)
  • 3 eggs
  • 1 cup milk
  • 1/4 cup maple syrup
  • 1 cup pure canned pumpkin
  • 1 tablespoon pumpkin pie spice
  • powdered sugar for dusting
  • maple syrup for serving
Slice and quarter the bread and assemble in a large greased baking dish. Layer it up and try to fit the pieces in as best as possible. Whisk together eggs, milk, syrup, pumpkin and spice. Pour the mixture over the bread and make sure it seeps into every nook and cranny. Let the bread soak up some of the liquid for about 45 minutes. Then bake in a preheated 350 degree oven for about 40 minutes. Cut into squares and dust with powdered sugar/syrup to taste.
DSC01863{The finished product before slicing to serve}
Pumpkin Doughnuts
  • 1 1/2 cup flour
  • 1/3 cup sugar
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3/4 tsp pumpkin pie spice
  • 1/2 cup canned pumpkin
  • 1/4 cup milk
  • 1 tablespoon oil
  • 1/2 tsp vanilla
  • 1 egg
Blend first seven ingredients together well. Combine remaining ingredients and stir into the dry ingredients until moistened. Fry in hot oil (I used vegetable) dropped in by small spoonfuls (I used my Pampered Chef mini scoop that I also use for making perfectly round sausage balls….it worked great). Drain hot doughnuts on a paper towel and then transfer to a brown paper sack of powdered sugar. Shake the sack until the doughnuts are coated evenly. Try not to eat just one.
DSC01864 {I used my egg white separator to lift them out of the oil….such a handy device!}
DSC01865{these were delicious!…I can’t wait to make them again}
Apple Pumpkin Butter
  • 15 ounce can of pumpkin
  • 1 cup applesauce
  • 3/4 cup apple juice
  • 1/2 cup packed brown sugar
  • 1 tsp pumpkin pie spice
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Simmer for 1 1/2 hours. Chill, keep refrigerated. Makes 2 pints.
DSC01866{very yummy on pancakes or toast….or really anything!}
So this was my foray into the world of pumpkin….I hope you saw something you liked. I’m very thankful for pumpkin, but also thankful for low-calorie breakfast shakes….everything in moderation, right? Happy Wednesday!