|Growing in my backyard!!|
Not only is pumpkin easy to use and convenient to have on hand, but it is also extremely nutritious. It is one of the lowest calorie vegetables and contains no saturated fats or cholesterol. However, it is high in fiber, anti-oxidants, minerals (copper, calcium, potassium and phosphorus) and vitamins A, C and E.
Usually I am happy to use canned pumpkin and to be honest I have never roasted and scooped out the inside of a sugar pumpkin for baking, but this year we are attempting to grow a few in our yard. If the not so healthy vine does grow me a usable pumpkin or two, I will definitely roast it up and use it in one of the following delicious recipes... none of which are a basic pumpkin pie. Why stick to something so boring (although a favorite of my husband) when there are so many other options to experiment with? My all time favorite is a recipe I concocted last fall after looking up pumpkin bar recipes online and not finding anything that I liked. After a few tries, I got the recipe perfect and it has been a year round favorite in our home ever since... pumpkin pie brownies!! Not only are they delicious and nutritious (one sure way to get my very picky daughter to eat some vegetables), but they make the house smell amazing while cooking and for hours afterwards. All of the recipes that follow are original pumpkin creations (or modified versions of old favorites) that my whole family looks forward to each fall. Happy baking!!
*In a donut pan, bake for 15 minutes. (good with a maple confectioners’ glaze on top)
|Be careful not to overfill the pan|
|with maple glaze and a side of fruit|
|Allow to cool completely if adding a confectioners' glaze|
*In a muffin pan, bake for about 20-25 minutes.
*In a 9 inch round cake pan, bake 2 or 3 cakes for about 30 minutes.
|with cream cheese & Greek yogurt frosting|
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/2 tsp. ground nutmeg