Pumpkin Anything

Along with loving candy corn, one of my favorite things about fall is pumpkin.

I’ll eat pumpkin anything — pie, bread, bars, ice cream, pancakes, frozen yogurt, anything.

My coworker Nicole made a delicious “crunchy pumpkin pie” over the weekend, and she brought some in that I got to sample yesterday and it was reeeeeally good. She now has the recipe on her site here.

I also have really fond memories of an amazing pumpkin bread that former coworker from the Register, Kris, used to make in mini loaf pans and carry around to about 50 people on the floor. AMAZING. We used to look forward to it every year. It was wrapped in plastic wrap to keep in all the gooey goodness, and tasted like it was made with several sticks of butter, and she used to sheepishly warn us that it was fairly calorie-laden, but we really didn’t care. Truly AMAZING.

Me, I’m not much of a baker. But Nathan and I (he loves pumpkin as much as I do!! Yay! One child does!) always make it a tradition to go to Golden Spoon around this time every year to get pumpkin-flavored frozen yogurt with the graham cracker topping.

Yum …

(I think I need to plan our visit soon!)

How about you? Do you have any excellent recipes for pumpkin anything? (Something even a non-baker like me can make?) : ) Or any restaurants you recommend that have a delicious pumpkin something?

Related Posts Plugin for WordPress, Blogger...

10 thoughts on “Pumpkin Anything

  1. Oh my gosh, Ash LOVES anything pumpkin! She is like you and Nathan, waiting all year long for Golden Spoon, too 🙂 We went last week… We have pumpkin diffusers all over the house right now and I made her pumpkin soup the other nite. A local little breakfast spot carries pumpkin pancakes – I’m pretty sure we will be going there this weekend…the girl just can’t get enough pumpkin! Oh yeah – and last nite we had a function to go to and I was in charge of bringing the pies from Marie Callendar’s. Boy, did I get a look when none of the three pies were pumpkin! Wow, I felt like a bad mom…

  2. Crock Pot Black Bean and Pumpkin Soup!
    3 cans (15-oz) black beans, rinsed and drained
    1 can (14.5-oz) diced tomatoes, drained
    1 large onion, chopped
    2 large shallots, chopped (optional)
    4 cloves garlic, crushed
    1.5 t. ground cumin
    4 c. beef broth
    1 can (16-oz) solid pack pumpkin
    1/2 c. red wine
    3 T. red wine vinegar
    Salt to taste
    Directions
    1.Place all ingredients in the slow cooker and stir to combine.
    2.Cook on Low for 6-7 hours.
    3.Puree the soup in the cooker with a handheld immersion blender until smooth. (alternatively – puree everything in a regular blender before cooking)

    It is so much better than you think it would be!

  3. So when I told Ash about your pumpkin blog and the pumpkin lasagne recipe that “Carrie” had mentioned in her comment, she was off to the store and guess what we had for dinner?? Yes – pumpkin lasange and it was delicious! The only thing she did different was instead of heavy cream she used ricotta. In the next couple of days we will be tackling the black bean and pumpkin soup. I’ll let you know how that turns out 🙂

  4. Oh, great, M.! I’m so glad you tried (and loved) Carrie’s pumpkin lasagna recipe! I’m going to have to experiment this weekend, because I have all these cool new recipes now. What’s your recipe for pumpkin soup? (I forgot to mention pumpkin soup, but that’s delicious, too! I’ve had it at others’ homes.) Shea, your Black Bean and Pumpkin soup sounds. … interesting. 🙂 (But your note at the end of your comment makes me feel like I need to try it!)

    On Facebook, I also had recommendations to try Trader Joes pumpkin cream cheese, Williams-Sonoma’s pumpkin soup, and my father-in-law left me this link to Pumpkin Empanadas!!! Sounds delicious: http://www.tablespoon.com/recipes/pumpkin-empanadas-recipe/1/

  5. More info from my father-in-law on the pumpkin empanadas, especially for those of you here in Orange County:

    “Laurie, if you want to try one or two of the empanadas before you make them or if you just want to ‘authentic’ ones, you can go to a Mexican bakery and ask for ‘calabaza’ empanadas. They are so good. Jan loves them too. Don’t know how close you are to those bakeries, lots of them in Santa Ana and there is one I always love in Placentia in the shopping center across from In-N-Out. If the shop says ‘Panaderia’ then you are at the right place. …”

  6. We made the black bean and pumkin soup on Saturday and it was sooo good! We used chicken broth instead of beef,but other than that we stuck to the recipe. Loved it! Will definately make again…. I am going to make the pumpkin empanadas this week, too 🙂

  7. Pingback: Bariatric Surgery Anchorage

  8. Pingback: Bariatric Surgery Atlanta

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge