Our Favorite Pumpkin Recipes
September is here and with that seems the start of all things fall; football, apples, rich golden colors and of course pumpkin spice everything.
Here are some of our favorite Pumpkin Recipes!
Oatmeal Two Ways
Oatmeal can be a great breakfast that can help keep you full. Right now the weather around here can go from hot to cool and back again quickly. We decided to include two oatmeal recipes, one hot and one cold to suit any mood. Both of these recipes are great because you put them together at night and are ready for you in the morning. This is especially great after a restless night during your pregnancy or an all nighter with your newborn.
Pumpkin Overnight Refrigerator Oats
½ cup of milk of your choice
¼ cup of rolled oats
¼ cup of canned pumpkin puree
1 Tbsp Chia seeds
½ tsp maple syrup
½ tsp pumpkin spice
Mix together in Mason Jar (or container of your choice) and refrigerate overnight and enjoy in the morning.
This is a great grab and go oatmeal for busy mornings.
Overnight Slow Cooker Pumpkin Pie Oatmeal
2 cups of steel cut oatmeal
7 cups of water
1 ½ cups of canned pumpkin puree
1 Tbsp Pumpkin spice
1 Tbsp Vanilla extract
Before bed put the oatmeal, water and pumpkin in your slow cooker. Mix so the pumpkin puree has no more clumps. Set your slow cooker to warm for 8 hours. When you wake up stir in the pumpkin spice and vanilla extract and turn your slow cooker up to low for 15-30 minutes to thicken up. Then serve in bowls. You can top this oatmeal with your favorite nuts, raisins, dates, or brown oatmeal.
Pumpkin Dump Cake
1 can (15 oz) pumpkin puree
1 can (10 oz) evaporated milk
1 cup packed brown sugar
3 eggs
2 tsp pumpkin pie spice
1 box of yellow cake mix
2 sticks of butter, melted
1 cup pecans, chopped
Preheat oven to 350 degrees and grease a 9 x 13 pan. Combine the pumpkin, evaporated milk, brown sugar and pumpkin pie spice and mix well. Pour mixture into the prepared pan. Next sprinkle the powdered cake mix over the top of the mixture as evenly as possible. Next sprinkle the pecans. Pour the melted butter evenly over the top and bake for 45-50 minutes.
Pumpkin Butter
Pumpkin butter is a great way to add that touch of fall to many things; spread it on your toast, swirl it in your yogurt, use as a topping for ice cream, add it to your granola, top your waffles or pancakes, the ideas are endless.
4 cups of pumpkin puree
1 cup of honey or maple syrup
½ cup of apple cider
1 tsp vanilla extract
2 tsp lemon juice
1 Tbsp cinnamon
1 tsp nutmeg
1 tsp ginger
¼ tsp ground cloves
¼ tsp ground allspice
Add all the ingredients to your slow cooker. Stir really well to get rid of any clumps. Cook on low for about 6 hours. Stir the mixture occasionally to prevent sticking and burnt spots. The finished product can be stored in your refrigerator or freezes well too.
Pumpkin Soup
5 cups pumpkin puree
4 cups of vegetable stock
½ cup of heavy cream
â…“ cup maple syrup
Dash of nutmeg
Heat up pumpkin with stock and maple syrup until simmering. Use an immersion blender (or cool slightly and use your regular blender). To blend the mixture until it is creamy and smooth. Add the heavy cream, maple syrup, and nutmeg and blend again. Reheat until warmed through.
Do you have a favorite pumpkin recipe? Feel free to share with us!
