I will admit that there is nothing that I love more than cooking with pumpkin in the kitchen. Today I wanted to showcase eleven different ways you can use those cans of pumpkin in your kitchen and none of them happen to be pumpkin pie… at least not this week! There really are so many sweet and savory dishes that can be made from canned pumpkin and these happen to be eleven of my delicious ideas for making pumpkin work for you this year!
Have you ever tried pumpkin pasta? Over the years this dish has become the most favorite dish for fall and one bite of this will tell you why! The kids think it looks like macaroni and cheese so it does not take much coaxing to get them to try a bite. My husband loves the turkey sausage and the meaty flavor of this dish. Me? I just love the creamy pumpkin taste in my mouth!
If you are worried about how your family will react to pumpkin pasta, scale the pumpkin back. You can do between 2/3-2 cups of pasta, depending on your personal taste. Start with a little and ease your family into the two cup ratio.
Pumpkin waffles are a special tradition that are enjoyed after a day of pumpkin picking at the pumpkin patch. These are truly my favorite waffles of all the different variations we make and a fantastic way to use those cans of pumpkin in your pantry!
These will make your house smell just like a pumpkin pie as the batter hits the hot waffle iron, filling the room with cinnamon, nutmeg, and ginger.
These are a very delicate waffle and can be tricky being pulled from your waffle iron. Add 1/4 cup extra of flour if you feel like the batter is too delicate and be sure to give these ample time in the waffle iron to set up. The crisper they are, the easier they will be to pull from your waffle iron. be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.
I wanted to figure out a way to use the leftover cans of pumpkin we had from our Thanksgiving feasting last year, and I decided to create my very own Baked Pumpkin Donuts with a Maple Syrup Frosting that would be the perfect use for the pumpkin leftover. What started as a way to use up leftover pumpkin is now worked into our fall activities and this year my kids will be enjoying these with big mugs of homemade hot cocoa on our little front step outside when we do our raking this year.
These are flavorful and almost like a glass of wine, you can taste all the different flavors as you eat them. You can taste the hints of cinnamon and nutmeg, the rich pumpkin flavor, and then that maple syrup sweetness from the light glaze drizzle. The texture is different than a fried donut and more like a muffin or a good piece of cake. They are not overly sweet though and the pumpkin really seems to add a savory quality to these.
There are few things I love during the holidays more than a giant gingerbread waffle. I found this recipe from Rachael Ray about five years ago and it has been a family tradition every year since then. On Christmas morning together, we open our presents and I mix up these waffles to share together after the presents.
These gingerbread waffles incorporate all of the holiday flavors I love- molasses, ginger, cinnamon, brown sugar, pumpkin, and nutmeg. What more can I say? The only downfall to this recipe… you can’t eat just one!
Step out of the box and have a little gingerbread before Christmas and find yet another way to use some of that delicious pumpkin!
There are few things in the world that say Christmas to me more than the flavors of gingerbread. Our family tradition is, as I mentioned, to indulge in Gingerbread Waffles on tree decorating day and for Christmas morning.
I am proud to say these Baked Gingerbread Donuts were a creation all my own that incorporated all of those flavors from our favorite Gingerbread Waffles into these delicious donuts. A firm believer that the donut pan is a worthy investment in any home, these donuts are proof that the investment pays off… especially around the holidays. Work these donuts into one of our family traditions this year and you will thank me for it!
At the first sign of fall, you will find us flipping a batch of these Pumpkin Pancakes on our griddle. In fact, the first cool morning this year, we threw these together for a fun family feast after church. I have a feeling that you will want to make a batch of these yourself every year once you have them.
These pumpkin pancakes are truly light and fluffy with just the perfect balance of pumpkin and spices. I have never experienced a more perfect pancake and a drizzle of syrup with butter makes these a delicious morning treat on a cool autumn day.
A first time canning experience led to one of my favorite hostess gifts of all time- a delicious Pumpkin Butter perfect for spreading on dinner rolls! You can triple your batch and let it cook in the slow cooker for six hours to make a larger quantity without a lot of effort. Keep this recipe in mind when creating those holiday gifts!
Pumpkin Cornbread Muffins are my family’s favorite side dish if it fall or the dead of summer. I try to make sure to stockpile pumpkin for just this reason and you might be doing the same after making a batch of these for your family! Best served at room temperature, they are deliciously moist and a fantastic side accompaniment to any meal!
Nothing says Fall to me like a Pumpkin Spice Latte. I have learned to make this little creation at home and would encourage you to do the same to save a few dollars this fall. A batch of this simmering away on your stove will bring the scent of the Fall season right into the room. This milky coffee treat tastes just like a little pumpkin pie with a hint of cinnamon spices throughout. Top the latte with a little fresh whipped cream and a sprinkle of cinnamon to round out these beautiful flavors.
If there is any recipe from my recipe collection that I plan to hand down to my children, this would be the recipe that I hope to share with them. This pumpkin bread is a cinch to pull together, is made from entirely pantry ingredients, and is an elegant gift for the holidays. I hope you love it half as much as I do and can share a loaf with your family this fall!
Fresh Pumpkin Puree? Why not!
Did you know that you can make your own pumpkin puree? It is very easy and a great way to get your money back on the pumpkins you bought!
The Tightwad Gazette recommends not cutting into your pumpkin until after October 30th. Save the cut out portions in your fridge and the day after Halloween, you can begin to process it. Simply cut the flesh away from the skin and dice it, just as you would do with squash. Fill a pot with your cubes and add two inches of water to the bottom. Simmer the pot until the pumpkin is soft. Then all you have to do is run it through your food processor and you can freeze this into two cup portions (the equivalent size of the canned stuff).
Just as a side note, when thawed, the puree will be more watery than the canned version. Just allow the water to drain out and use the pumpkin as usual. For more great pumpkin tips, be sure to visit our “Oh, Glorious Pumpkin,” article for more ideas from selecting the most perfect pumpkin ever to what to do with those delicious pumpkin seeds.