5 Ways I Love to Use Pumpkin
The Hood Answer Mom, Elizabeth M. Ward, M.S., R.D.I love pumpkin, and my kitchen cabinets are proof. Once canned pumpkin appears on store shelves in early Fall, I stock up, buying five or so cans at a time. My kids call it hoarding; I call it being prepared for when the pumpkin urge strikes.
Here are some of the ways I use my pumpkin stash.
1. Whip up a Cinnamon Pumpkin Smoothie
I shouldn't play favorites, but I have to admit that this smoothie is one of the most delicious recipes in my book, MyPlate for Moms, How to Feed Yourself & Your Family Better .
It's tasty, and it's good for you, too. One serving supplies nearly 400 milligrams calcium, 10 grams protein, and 8 grams of fiber. Even better, you get to drink a serving of vegetables!
Cinnamon Pumpkin Smoothie
Makes 1 serving
1 cup
Hood Milk
1 cup canned pumpkin
1 tablespoon brown sugar (or use less sugar, artificial sweetener, or a mixture)
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
3 ice cubes
Combine all ingredients in a blender or food processor. Blend until smooth. Pour into a tall glass and drink immediately.
Note: You can freeze any leftover pumpkin puree.
2. Prepare Pumpkin Quesadillas
This is a great way to use up leftover pumpkin puree.
In a medium bowl, mix 1 cup pumpkin puree with 1 teaspoon ground cumin. Spread equal amounts of the pumpkin mixture over two 10-inch whole wheat tortillas, and sprinkle two ounces of crumbled goat cheese or feta cheese on top of each tortilla. Top each tortilla with another to make a sandwich. Coat a 12-inch nonstick skillet with cooking spray. Cook quesadillas over medium heat, one at a time, turning once. Makes 4 servings.
3. Pump up soups and stews
Stir a 15-ounce can of pumpkin puree (about 2 cups worth) into a batch of chicken soup or white bean chili. The pumpkin flavor isn't pronounced, but you really jack up the nutrition.
4. Swirl it into your morning oatmeal
Prepare one-minute oats in the microwave with a serving of Hood Milk instead of water. Stir in 2 tablespoons pumpkin puree, a pinch of cinnamon, and 1/4 cup raisins.
5. Make a pumpkin dip
This delicious dip serves 12. Enjoy it with sliced apples or graham crackers.
In a medium bowl, beat 4 ounces softened light cream cheese with 1 cup plain fat-free Greek yogurt until smooth. Add a 15-ounce can of pure pumpkin puree (about 2 cups), 3/4 cup light brown sugar, 1 teaspoon pure vanilla extract, 1/8 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Beat until smooth, about 30 seconds to 1 minute.