Pumpkin and pumpkin puree are the perfect seasonal addition to healthy recipes. Here are eight ways to use that extra pumpkin in your pantry.
When you think of pumpkin, two things come to mind: Halloween and pie. However, never underestimate the versatility of pumpkin and pumpkin puree, as it is good for many different savory and sweet recipes. Here are eight ways to use that extra canned pumpkin you have, and the best part is they are all low in fat!
Most of these recipes call for canned pumpkin, but you can also replace it with steamed, pureed pumpkin. One can is about 2 cups of pumpkin.
1. Cranberry Pumpkin Muffins: Not too sweet, you can make these delectable muffins with a typical muffin mix and add pumpkin chunks and puree. They are a perfect snack or lunch treat. They should be served warm, but you can freeze them for storage.
2. Pumpkin Pancakes: Any pancake lover will enjoy pumpkin pancakes. Aside from your addition of pumpkin, you can choose to add chopped cranberries, raisins, or apple chunks. Top them with maple syrup and enjoy!
3. Pumpkin Oatmeal: I’m not sure about you, but oatmeal is the only lower fat breakfast food that provides me with the energy I need until lunch. Some days I might add some preserves or swirl in some cinnamon or maple syrup. Fall is a great time to add some pumpkin puree for an aromatic treat.
4. Pumpkin and Banana Bread: Everyone loves banana bread, but you will make heads spin by adding some pumpkin. Serve it up fresh from the oven with a cup of apple cider.
5. Pumpkin Squares: These make for a delicious Halloween treat for your family. Using whole wheat flour will make the texture light, and the pumpkin and brown sugar will make them moist and yummy. Add mini chocolate chips in moderation for a blast of sweetness, if you’re feeling decadent.
6. Pumpkin Ravioli: Forget the butter and cheese! Yummy baked pumpkin ravioli is a delicious treat for any season.
7. Pumpkin Pie: I know what you’re thinking. How is a traditional baked and crusted pumpkin pie healthy? Well, it isn’t, but this pie has no crust and requires no baking. You make a Jello mold using canned pumpkin, ginger, cloves, vanilla extract, evaporated milk, nutmeg, sugar, and cinnamon to cook up delicious and healthier take on the Thanksgiving treat.
8. Vegan Pumpkin Cheesecake: By itself, a cheesecake is among the fattiest of all desserts. You can modify it into a healthy delicacy by using pumpkin, vegan cream cheese, and skipping the eggs.
These pumpkin recipes are all extremely tasty, and a few can be individually wrapped to give out as holiday gifts. You can lay out a selection of healthy pumpkin treats at your next holiday party, too!
What’s your favorite healthy way to cook with pumpkin? Join in the discussion in the comments below!
Image Credit: Creative Commons photo by Justin and Elise