Pumpkin recipes


OATMEAL: Swirl 2 tablespoons of pumpkin, 1 tablespoon of brown sugar and a dash of pumpkin pie spice.

HUMMUS: Stir equal parts of pumpkin and hummus.  Scoop up with pita chips

MILKSHAKE: In a blender combine 2 cups of vanilla ice cream, 1/4 cup pumpkin, dash of pumpkin pie spice and 1/4 up milk

SOUP & CHILI: Add pumpkin to your favorite chili or tomato sauce recipe to boost the nutritional value

YOGURT: Swirl 2 tablespoons of pumpkin in 1 cup of plain yogurt and add a dash of cinnamon



1 (15 OZ) can pumpkin                                     1/2 tsp salt
1 (12 oz) can evaporated skim milk                  2 tsp pumpkin pie spice
3 egg whites                                                      1 tsp vanilla
2/3 c Splenda (or to taste) 

Combine all ingredients and beat until smooth.  Spray 9 inch pie plate with cooking spray and pour in mixture. Bake at 400 degrees for 15 minutes,  than 325 degrees for 45 minutes or until knife comes out clean.



Roasting pumpkin seeds is a fall treat. Fun to roast & eat plus a good source of proteins & vitamins.

Remove seeds from pumpkin, separate and discard pulp
Thoroughly wash seeds in warm water & spread out on a cookie sheet
Sprinkle generously with salt and toppings-see below
Bake at 350 degrees about 20 minutes
Check every 5 minutes & stir, adding more salt to taste
Cool seeds & taste.  If the inside is dry they are done!

Have fun try different toppings like cheesy popcorn seasoning, taco seasoning, or garlic powder.



1 package yellow cake mix            1/2 c melted butter
1 egg                                            1 can pumpkin pie filling 

Mix together cake mix (save 1 c dry cake mix), butter and egg.  Press into a 9zx 13 inch pan.  Prepare the pumpkin pie filling as directed and pour over crust. For topping mix: 1 c saved dry cake mix, 1/4 c butter, 1/4 c sugar, 1 tsp cinnamon and sprinkle on top. Bake 10 min at 400 degrees, then 30 min at 350 degrees.  Cool and serve with Cool  Whip

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