Each year I feel that more and more products are spicing up their fall routine making them pumpkin flavored. Some people think it is getting a little out of hand, but I for one am not one of them. Not only do I get to shine this month because of Vegetarian Awareness Month, but I also get to cook, bake, and blend with my FAVORITE ingredient of all…pumpkin.
My husband and children laugh at me because I work to incorporate pumpkin into almost every meal. It is so easy adding and making pumpkin recipes because it tastes so good in everything. My family gets sick of pumpkin by the end of the month but I never do. I make special pumpkin treats and dips for friends and family just so I can keep cooking with this great seasonal gourd.
I found some wonderful new recipes with pumpkin and have tried them already this month.
I promise you won’t be disappointed if you try them.
Ingredients-
• 3 ½ cups cubed bread, I used cinnamon raisin to have a little more flavor
• ¼ tsp. salt
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 3 tbsp. sugar
• 1 ¼ cup fat-free milk
• 1 tbsp. butter
• 1 cup yogurt
• 2 tsp. vanilla extract
• ½ cup pumpkin puree
• Additional raisins if desired
Instructions-
• Grease an 8x8 pan and place the cubed bread into the pan.
• Combine all the other ingredients in a large bowl and mix well. Pour the mixture over the bread cubes, covering evenly. Cover the pan and refrigerate overnight or for at least 3 hours.
• Preheat the oven to 400 degrees Fahrenheit and bake for 30-35 minutes. You can top with maple syrup if you would like. Enjoy your fabulous pumpkin breakfast!
Ingredients-
• ½ cup Nutella, softened in the microwave
• ½ cup pure pumpkin puree
• 1, 8 oz. container of Lite Cool Whip
Instructions-
• Mix all the ingredients together until completely combined. Serve using cinnamon graham crackers to dip. Enjoy your mid-day pumpkin fix!
And to complete your trifecta of wonderful pumpkin recipes, my favorite…
Ingredients-
• 1 pumpkin, about 3 lbs.
• Salt and pepper
• ¼ lbs. stale bread cubed, or just normal bread chunks
• ¼ lbs. cheddar cheese, cubed
• 3 cloves of garlic, minced
• ¼ cup sliced scallions
• 1 tbsp. fresh thyme, minced
• ½ cup heavy cream
• A dash of nutmeg
Instructions-
• Preheat the oven to 350 degree Fahrenheit, make sure there is enough room on the middle shelf to fit the pumpkin. Line a baking sheet that is large enough to fit the pumpkin.
• Prepare the pumpkin by cutting the top off and removing all the “guts” from the inside and the cap. Season the inside of the pumpkin with plenty salt and pepper.
• In a large bowl mix the bread, cheese, garlic, scallions, and thyme until combined and pour into the pumpkin. In another bowl mix the cream and nutmeg and pour over the mixture in the pumpkin. The mixture should make the contents moist, so if you need more or less do so accordingly.
• Re-cap the pumpkin and bake for about 1½ hours until the filling is bubbly and the pumpkin is tender. Remove the cap and continue baking for about 20-30 minutes, so the liquid evaporates and the filling is browned.
• Remove from oven and let cool, and serve your wonderful pumpkin goodness!
If you have a favorite pumpkin recipe I would love to hear it, I go through so many pumpkin and vegetarian recipes this month because I try not to repeat them. Pleases leave the recipe in the comments below!
Go Green and Stay Keen,
Julie
My husband and children laugh at me because I work to incorporate pumpkin into almost every meal. It is so easy adding and making pumpkin recipes because it tastes so good in everything. My family gets sick of pumpkin by the end of the month but I never do. I make special pumpkin treats and dips for friends and family just so I can keep cooking with this great seasonal gourd.
I found some wonderful new recipes with pumpkin and have tried them already this month.
I promise you won’t be disappointed if you try them.
For breakfast you can try Pumpkin Baked French Toast
• 3 ½ cups cubed bread, I used cinnamon raisin to have a little more flavor
• ¼ tsp. salt
• 2 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 3 tbsp. sugar
• 1 ¼ cup fat-free milk
• 1 tbsp. butter
• 1 cup yogurt
• 2 tsp. vanilla extract
• ½ cup pumpkin puree
• Additional raisins if desired
Instructions-
• Grease an 8x8 pan and place the cubed bread into the pan.
• Combine all the other ingredients in a large bowl and mix well. Pour the mixture over the bread cubes, covering evenly. Cover the pan and refrigerate overnight or for at least 3 hours.
• Preheat the oven to 400 degrees Fahrenheit and bake for 30-35 minutes. You can top with maple syrup if you would like. Enjoy your fabulous pumpkin breakfast!
For a fabulous snack you can’t go wrong with Pumpkin Nutella Dip!
Ingredients-
• ½ cup Nutella, softened in the microwave
• ½ cup pure pumpkin puree
• 1, 8 oz. container of Lite Cool Whip
Instructions-
• Mix all the ingredients together until completely combined. Serve using cinnamon graham crackers to dip. Enjoy your mid-day pumpkin fix!
And to complete your trifecta of wonderful pumpkin recipes, my favorite…
Pumpkin stuffed with all the Good Stuff. (That is a very technique name)
• 1 pumpkin, about 3 lbs.
• Salt and pepper
• ¼ lbs. stale bread cubed, or just normal bread chunks
• ¼ lbs. cheddar cheese, cubed
• 3 cloves of garlic, minced
• ¼ cup sliced scallions
• 1 tbsp. fresh thyme, minced
• ½ cup heavy cream
• A dash of nutmeg
Instructions-
• Preheat the oven to 350 degree Fahrenheit, make sure there is enough room on the middle shelf to fit the pumpkin. Line a baking sheet that is large enough to fit the pumpkin.
• Prepare the pumpkin by cutting the top off and removing all the “guts” from the inside and the cap. Season the inside of the pumpkin with plenty salt and pepper.
• In a large bowl mix the bread, cheese, garlic, scallions, and thyme until combined and pour into the pumpkin. In another bowl mix the cream and nutmeg and pour over the mixture in the pumpkin. The mixture should make the contents moist, so if you need more or less do so accordingly.
• Re-cap the pumpkin and bake for about 1½ hours until the filling is bubbly and the pumpkin is tender. Remove the cap and continue baking for about 20-30 minutes, so the liquid evaporates and the filling is browned.
• Remove from oven and let cool, and serve your wonderful pumpkin goodness!
If you have a favorite pumpkin recipe I would love to hear it, I go through so many pumpkin and vegetarian recipes this month because I try not to repeat them. Pleases leave the recipe in the comments below!
Go Green and Stay Keen,
Julie
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