We like the idea of adding pumpkin to all kinds of foods. In quick breads and yeast breads, cookies, smoothies, puddings, ice creams, oatmeal, soups, and main dishes. This winter we've added pumpkin to a variety of foods and not only does pumpkin make the foods delicious but also nutritious!
We tried this pumpkin pie ice cream, but used all soy milk (no soy creamer), a little more pumpkin puree and pumpkin pie spice, and added some frozen bananas. Made lots of ice cream! Deliciously spiced, and we read that adding arrowroot powder helps prevent ice crystals from forming.
Other creamy pumpkin treats of course include pumpkin banana yogurt smoothies and pumpkin puddings.
From our wonderful friends at Bob's Red Mill, we made Gingerbread using their Gingerbread Cake Mix, but instead of using eggs and oil, we used pumpkin puree, a little oil, and flax with water. So moist, spiced, and delicious! Will definetely make again. You could add some raisins or orange juice for a different variation.
Last weekend we went on a trip to Salem and to Lifesource Natural Foods, where we got some fresh squash pumpkin veggie soup. Warm and creamy for a cold day! Adding pumpkin to even a bowl of split pea soup is another great idea!
Another pumpkin hide-a-way --- in tofu scramble! We love tofu scrambles, and having pumpkin tofu scramble was no exception. Chewy tofu with creamy pumpkin. Yum! Added green bell peppers and onion, but other veggies like kale or broccoli would have been good.
So, we have a can of pumpkin ready to use for the coming week, and we are thinking of creamy curry sauce with cauliflower and veggies, pumpkin maple banana pancakes, and pumpkin vinaigrette broccoli. Get creative with pumpkin! - LK
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