3 pumpkin recipes

I know it seems like I am going into autumn kicking and screaming…and, maybe I am (a little)…I do love summer (miss it already!)  But, I am doing my best to embrace the new season.  Of course one of the true signs, especially here in New England, is pumpkins!  We have quite a few places to pick pumpkins here in Connecticut and visiting a farm is a sure-fire way to get in the seasonal spirit.

In my house, we love to use fresh pumpkins for our favorite pumpkin recipes, but there always seems to be too much or not enough pumpkin for what the current recipe requires…when there is not enough, I end up supplementing with canned pumpkin (100% pumpkin…not pie filling) and when there is too much, I have a few favorite ways to use the leftover pumpkin.

PUMPKIN CREAM CHEESE is a great way to use any leftover pumpkin because you can adjust the recipe to whatever amount you have left.  It is a great dip for apple slices or gingersnaps (or you could make your own ginger cookies using the recipe from this previous post https://pleasureinsimplethings.com/great-ice-cream-sandwiches/).  Served in a pumpkin, (approximately 5″ diameter pumpkin  is a good size for 8 oz. of cream cheese) this spread makes a nice addition to a seasonal table.  It is also great as a spread on bagels.

Pumpkin Cream Cheese

• 8 oz. cream cheese, softened
• 1/2 cup sugar (you can use white or brown)
• 1 cup pumpkin
• 3/4 teaspoon cinnamon
• 1/4 teaspoon ginger
• 1/8 teaspoon cloves

Blend the cream cheese until smooth, then add the rest of the ingredients and blend together until smooth.  Store in the fridge.  Tastes better when made ahead so that the spices have time to blend together.

ICED PUMPKIN LATTE is something I not only use leftover pumpkin for, but also leftover coffee!  I always save any extra coffee from the morning to drink as iced coffee later in the day, storing it in my fridge.  With a little extra effort, I can have a pumpkin latte.  This is a real treat for me since I usually drink my coffee black.  You may think of this time of year as one for warm weather drinks, but I enjoy iced drinks all year ’round…I am sure this would taste just as good warmed up, if you are so inclined.  I find it tastes best to make ahead and store in the fridge so that the spices have a chance to really blend…yum!

Iced Pumpkin Latte

• 2 cups milk
• 4 tablespoons pumpkin
• 2 tablespoons sugar
• 2 tablespoons vanilla
• 1/2 teaspoon pumpkin pie spice*
• 1/2 cup strong coffee or 2 shots of espresso

Add the pumpkin and the sugar to 1/2 cup of the milk and whisk or blend until dissolved.  Add this and all the remaining ingredients into a pitcher and store in your refrigerator.

When ready to serve, be sure to stir to combine…if you want your drink foamy, you can either briskly whisk or put into blender to add air. (I don’t bother with this step – I just stir enthusiastically!)

Pour into a cup with ice.  Makes two servings.  If you want to get fancy, you can add whipped cream and sprinkle cinnamon on top.  Enjoy!

*to make your own pumpkin pie spice, you can mix 1 and  1/2 teaspoons cinnnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon cloves, and 1/2 scant teaspoon of ginger – measure accordingly for your recipe

PUMPKIN PIE SMOOTHIES are a great way to use leftover pumpkin as well as yogurt or bananas you may have left over.  Pretty much any yogurt or fruit you have around the house tastes good in a smoothie, so don’t be afraid to vary the recipe according to what you have on hand.  This pumpkin pie smoothie recipe is adapted from Chop Chop magazine:

Pumpkin Pie Smoothie

• 1/4 cup orange juice
• 1/4 low-fat or skim milk
• 1/2 cup plain low-fat yogurt
• 1/4 cup pumpkin
• 1/2 ripe banana
• dash or cinnamon
• 1/2 teaspoon vanilla extract
• 2 or 3 ice cubes

Put all the ingredients in the blender.  Blend on medium until mixture is smooth, about a minute.

If you find you still have pumpkin left after using these recipes, you can freeze it in a plastic bag in the size desired…you can freeze 1 cup for the cream cheese recipe to defrost when you need a quick appetizer.  You can also put tablespoon increments into an ice cube tray, popping into a plastic bag when frozen, to keep handy to defrost for future iced pumpkin lattes!

These are just a few easy ways to use your leftover pumpkin.  I am sure you can think of many more…it is really easy to add pumpkin to muffins, pancakes, or waffles – chocolate chip pumpkin waffles anyone?

Enjoy!  Thanks for visiting, Jackie