November 02, 2012

Pumpkin Recipe Round-Up

Now that both Canadian Thanksgiving and Halloween are over and the month of November is here, it feels like pumpkin season is practically over too!  So before you all get too sick of seeing pumpkin recipes on blogs, I thought I would do a round-up of some of the pumpkin recipes that I've tried so far this year!

Whenever I open one of those huge cans of pumpkin, I need lots of ideas for ways to use it up - it seems like most recipes only call for a small amount of it, especially when I'm making small batches or single servings, so it usually takes me a while to get through the can!

One way that I used my last can of pumpkin was adding it to a smoothie.  I based this one off of a few recipes I found on the internet and used my usual ratio of frozen banana and milk to get a nice thick, cold drink. The pumpkin was detectable without being too strong, and I liked the spices.  This is a nice option for the mornings if you're not in the mood for a hot pumpkin latte!

Pumpkin Latte Smoothie

1 frozen banana, chopped
1/4 cup pumpkin puree
1 cup almond milk
1/4 tsp pumpkin pie spice
1-2 tsp maple syrup or agave syrup (to taste)
1-2 tsp instant coffee
Dash of cinnamon

Blend all ingredients and serve immediately.

Makes 1 serving.

Other than smoothies, two other easy ways to use up canned pumpkin in the mornings are by adding it to hot oatmeal or to cold yogurt, both of which I've done a lot this season!  For my oatmeal, I admit to using a packet of instant oatmeal, with a couple spoonfuls of pumpkin stirred in and topped with maple syrup and lots of cinnamon  - a nice warm bowl to start off a cold Fall morning!

I also love making my own pumpkin yogurt by stirring a bit of pumpkin puree into vanilla yogurt and adding a dash of pumpkin pie spice.  If you use vanilla flavoured yogurt, I find that no extra sweetener is needed.

Add some granola and you've got yourself the perfect snack or breakfast - even better if you have pumpkin granola, like the one pictured above (which is actually a pic from last year because I didn't have a recent one of my pumpkin yogurt)!

One of my favourite things that I made with pumpkin this year was this snack cake.  I love baking with pumpkin because it adds a lot of moisture and produces such a nice texture. This recipe for pumpkin bars that I adapted from Chocolate Covered Katie is no exception!

Instead of baking mine in an 8x8 pan, I used one mini-loaf pan and one mini round cake pan, so that I ended up with a taller, fluffier cake. I loved the texture and taste of this cake - it had just the right amount of spices and was still really light and healthy.  It definitely didn't last as long as I thought it would before it was all eaten up!

I also wanted to make a healthy pumpkin snack in the form of energy balls that I could bring to school with me for a quick bite. I followed this recipe for raw pumpkin donut holes from Oh, Ladycakes with a few changes - I used half cashews and half walnuts, rolled oats that I ground into flour instead of the oat groat flour, and I added a dash of cinnamon and salt.

I really loved these - they tasted just like pumpkin pie but in a raw, chewy form! I cut the recipe down but afterwards I wished I hadn't!

Next was this pumpkin gingerbread soft serve, which is made in the same way as the popular banana soft serve, but has canned pumpkin, molasses, and pumpkin spice added in. I loved this seasonal variation on banana soft serve, and it's even healthy enough to eat for breakfast!

Of course, snacks, baked goods, and desserts aren't the only things you can make with canned pumpkin! I have lots of bookmarked dinner recipes that feature pumpkin, but the only one that I've actually made so far this year was this Golden Trio Soup from Healthy.Happy.Life.

I happened to have leftover butternut squash, sweet potato, and canned pumpkin (the golden trio) all sitting in my fridge, so this recipe was the perfect thing to make!  I made a few minor changes based on what I had on hand, like using coconut milk instead of almond milk, but I thought the flavours all combined really well and made a thick, creamy soup that I could scoop up with bread.

This definitely made me want to experiment more with savory pumpkin recipes!

Hopefully it's not too late in the season to keep trying out pumpkin recipes, because there are so many more that I've seen on other blogs that I'd love to try - including these pumpkin molasses cookies, pumpkin bagels, pumpkin black bean burgers, and pumpkin chili!  And if not, I guess there's always next year!


  1. Great idea! I still have tons of pumpkin to munch through although I imagine it will mainly go into chili (so good!), my oatmeal or my pumpkin chai tea. :)

    1. I'll definitely have to try the chili idea...and pumpkin chai tea sounds amazing too!

  2. NICE! Love this post. I am in denial- pumpkin season is not over! I'm extending it at least through December :)

    1. Okay, I'm glad I'm not the only one who isn't ready for pumpkin season to end yet! I just bought a new can yesterday!

  3. I want to dip a spoon into that pumpkin gingerbread soft serve so bad, it looks so good!

    1. Thanks - it was as good as it looks! I love that it's so easy to make instant pumpkin soft serve without needing an ice cream maker!

  4. I'm totally not tired of pumpkin recipes yet--I love them! I'm going to have to try that pumpkin soft serve...

  5. Loving all the pumpkin - yay for pumpkin!!!

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