are pretty amazing and they aren’t just for Halloween. You can carve them, roast them, serve them or . These versatile vegetables are an excellent source of vitamin A and dietary fiber. Below are just a few ways you can incorporate this seasonal superstar.
1 ) At Home Pumpkin Spice Syrup ( for lattes or coffee )
You know it’s officially fall when this craze is back in full swing ( paired with infinity scarves ).
Starbucks released its infamous beverage over 15 years ago. FIFTEEN YEARS! Now, there is nothing wrong with indulging in this fall beverage here and there but if you are like most people in this world, you want your coffee every morning and let’s be honest – you’ve waited the entire year for this flavor to hit the market! However, if you can’t justify spending your hard-earned dollars on decadence then I have a solution for you! Just make your own syrup at home! This recipe costs roughly $2.20 per cup – that’s nearly $4.00 cheaper than that “other” place. Now you can watch the leaves fall while thinking about all the things you can buy with the money you are saving – like pumpkin scented candles! 🙂
1 c. water
1/2 c. brown sugar
1 can pumpkin
3 TBSP pumpkin pie spice
Combine water and brown sugar in saucepan over medium heat. Whisk until brown sugar dissolves, creating a simple syrup. Add pumpkin and pumpkin spice to mixture and simmer for 20 minutes, stirring frequently. Let cool, then strain mixture. Pour into mason jar or bottle to store.
For 12 oz latte use 2 shots espresso,3 TBSP syrup, milk (steamed, boiled, or chilled)
Yields: 10 oz ( 7 lattes )
2) Picture Perfect Pumpkin Pancakes
Fall weekends are full of activities and fun events. With pumpkin patches, hay rides, fall festivals and haunted houses, you PROBABLY could use a delicious fall inspired breakfast to start your day.
2 c. flour
6 TSP. brown sugar
1 TBSP baking powder
1 1/4 TSP pumpkin pie spice
1 TSP salt
1/2 c. canned pumpkin
1 3/4 c. milk
2 TBSP. vegetable oil
Combine flour, brown sugar, baking powder, pumpkin spice and salt in a large mixing bowl. In mediujm bowl, combine egg, canned pumpkin, milk and veg. oil, mixing well. Add wet ingredients to flour mix, stirring just until moist. Batter may be lumpy. ( For thinner batter, add more milk. ) Lightly coat a griddle or skillet with cooking spray and heat on medium. Using a 1/4 c. measure, pour batter on hot griddle. Cook until bubbles begin to burst, then flip pancakes and cook until golden brown.
Yields: 1 dozen
3) Pretty Amazing Pumpkin Seeds
One of the pumpkins best (and often overlooked) attributes is their seeds. They ’re super easy to prepare and make a seriously delicious snack. Besides tasting great, they’re also loaded with nutrition. They’re high in protein, are an excellent source of magnesium, zinc and calcium. Plus, lots of. It would be a shame to throw all that good stuff out!
2 c. pumpkin seeds
2 TBSP.melted butter
2 TSP.kosher salt
Preheat oven to 350° and line a baking sheet with parchment or grease with cooking spray. Remove seeds from pumpkin: Scoop them out with an ice cream scoop or big spoon and place in a colander. Rinse to get rid of any pulp, then pick away any stragglers.
Transfer seeds to paper towels and pat dry.
In a bowl, toss seeds with melted butter and salt.
Spread seeds on a prepared baking sheet and bake, stirring occasionally, until seeds are golden, about 25 minutes.
Yields: 2 Cups
4) Plush Pumpkin Dip
This is the ultimate fall party appetizer – Football anyone? I tend to pick savory over sweet any day. So I love that pumpkin can be used on both sides of the coin. All you really need to know to want to indulge in this savory side is that it contains lots of cream cheese and BACON.
1 brick cream cheese, softened
1/2 c. shredded cheddar cheese
1/2 c. pumpkin puree
1/4 c. chopped toasted pecans
4-6 slices of bacon,
cooked until crispy and crumbled
3 green onions, thinly sliced
1/2 TSP. seasoned salt
1/4 TSP. ground cinnamon
Stir all ingredients together using a wooden spoon or an electric mixer until combined. Serve garnished with extra bacon and green onions if desired, or cover and refrigerate until use.
Yields: 2 Cups
5) EDIBLE Pumpkin Cookie Dough:
Oh, yes I did.
This one is sure to steal the show at any fall party or get together. It’s non-tradtitional AND COOKIE DOUGH. What else is there to say – why are you still reading this? Go make this NOW.
1/2 c. butter, room temperature
1 c. sugar
1 1/2 c. canned pumpkin
1 tsp. pure vanilla extract
1 1/4 c. all-purpose flour
2 TSP. pumpkin pie spice
Pinch kosher salt
1 c. mini chocolate chips
In a large bowl, combine butter and sugar. Using a hand mixer, cream together until smooth and fluffy. Add pumpkin and vanilla and mix again until smooth.
Add flour and pumpkin pie spice, and season with a pinch of kosher salt. Mix until smooth.
Fold in chocolate chips and place in a bowl for serving.
Yields: 8 – 10
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