Happy National Pumpkin Day everybody!
I have been looking forward to doing this post for a while. Did you know that pumpkins were used to catch monkeys? Yeah...not sure exactly why, but the pumpkins would have a drilled hole and the curious monkeys wouldn't be able to get their seed-filled hands out. I thought that was too funny not to share.
In honor of this unofficial holiday, I wanted to share a few delicious pumpkin recipes with you that are easy to recreate at home. Enjoy!
What is your favorite thing to do with pumpkin?
Do you have a favorite fall recipe that you'd like to share?
Before we get into the pumpkin recipes, you have to start with the pumpkin puree. Sure, you could go to the store and buy some in a can, but don't you think it tastes better when the pumpkin puree is fresh? Don't worry, it's super simple to roast up a pumpkin for delicious puree.
Mom's Homemade Pumpkin Puree
1 pie pumpkin
Preheat your oven to 350 degrees.
Scrub your pumpkin clean. Using a sharp knife, cut around the stem at an angle (this way the top won't fall in while it's baking).
Scoop out the seeds but leave the gooey stuff and place the lid back on. Put your pumpkin on a cookie sheet with walls and place in the oven.
Once your cookie sheet is in the oven, pour about 1/4 inch of water in the bottom.
Bake until your pumpkin is soft, about 20-30 minutes, depending on the size of your pumpkin.
Scoop the flesh out of the shell and lid and place in a food processor or Vita-mix. Puree until smooth.
We usually measure out our pumpkin into 2 cup servings and pour into Ziploc bags and store in the freezer.
You can check out my cool time-lapse of me digging out the seeds on Instagram.
Now that your puree is all prepared, let's get into the yummy recipes!
Pumpkin Chocolate Chip Oatmeal Breakfast Cookies
1/2 cup pumpkin puree
2 Tablespoons melted coconut oil
3 Tablespoons creamy, unsalted peanut butter
3 Tablespoons coconut sugar
3 Tablespoon pure maple syrup
1/2 teaspoon vanilla extract
1 1/4 cups gluten-free rolled oats
1/2 cup + 2 Tablespoons gluten-free oat flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup mini chocolate chips
2 Tablespoons pumpkin seeds (optional)
2 Tablespoons pecans, chopped (optional)
2 Tablespoons dried cranberries (optional)
Preheat your oven to 350 degrees and line a large baking sheet with parchment paper.
Add the pumpkin, oil, peanut butter, sugar, syrup, egg, and vanilla to a large bowl. Whisk until well incorporated.
Add the oats, flour, baking soda, baking powder, spices, and salt to the wet ingredients and stir until just combined. Gently fold in the chocolate chips, seeds, pecans, and cranberries.
Scoop the batter onto the baking sheet and flatten with the back of a spoon.
Bake for 10-14 minutes and cool for about 20 minutes.
Whipped Pumpkin Butter
1 cup butter, softened
1/4 cup pumpkin puree
1/4 cup powdered sugar
1 Tablespoon honey
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
Whip the butter using an electric mixer on high speed until light and fluffy, about 5 minutes.
Add the pumpkin and mix well. Add the remaining ingredients and beat to combine.
Store in a covered, airtight container or enjoy on fresh brown bread or pumpkin bread.
Dr. Axe's Pumpkin Spice Latte
Homemade Pumpkin Pie Spice
Wow! I think that's more pumpkin than I've ever had in one post before. If you would like to see my pumpkin muffin recipe, check it out here. I hope you enjoyed this post dedicated to autumn's favorite fruit.
Until next time,
P.S. I have plenty more pictures where these came from, so be prepared for more pumpkin pics!