Tips from the pumpkin.

1. Make pumpkin pancakes: Stir 1/3 cup each pumpkin puree and chopped walnuts into 2 cups of batter.

2. Pumpkin spiced latte: Add a pinch of pumpkin pie spice to espresso and steamed milk.

3. A pie shake for dessert: Blend 1 slice store-bought pumpkin pie, 1/2 cup milk and 1 cup vanilla ice cream.

4. For healthier french fries: Cut a baking pumpkin into sticks,toss with oil and salt, and roast at 450 degrees for 20 minutes.

5. Granola: Mix 2 cups oats and 1/4 cup each pumpkin seeds, maple syrup, and oil. Bake at 350 degrees, constantly stirring,  for 20 minutes. Spread on a cookie sheet and let cool.

6.  Mini pumpkin muffins: Add 1/4 cup pumpkin pie filling and an extra egg to an 8.5 ounce box of corn muffin mix.

7. Holiday decoration: Halve a pumpkin, hollow it out and fill with water. Float flowers like lilies in the water.

8. For low fat brownies: Swap pumpkin puree for half the oil in your favorite brownie recipe.

9. For bagels: Blend 4 ounces of cream cheese, 1/4 cup pumpkin puree and a dash of cinnamon.

10. For a holiday cookie: Spread pumpkin ice cream between iced oatmeal cookies or gingersnaps.

11. For breakfast: Make french toast with pumpkin bread. Top with hulled pumpkin seeds.

Pumpkin Bread

Recipe Courtesy of Cathy Lowe

Ingredients

• 3 cups sugar
• 1 cup vegetable oil
• 4 eggs, lightly bean
• 16 ounces canned unsweetened pumpkin
• 3 1/2 cups flour
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon nutmeg
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 2/3 cup water

 

Directions

Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.