Harvesting Pumpkins Into Tasty Treats

by Jennifer Thayer

Autumn just isn’t the same without its staple icon: the pumpkin! Most households will purchase pumpkins this fall, either to use as a doorstep decoration or to carve into a creative design for Halloween. Pumpkins are also popular as a flavor — think pumpkin spiced lattes or pumpkin pie. Pumpkin can complement the flavor of soups, breads, muffins or even beer! If you are seeking inspiration for a pumpkin-flavored treat, check out the following recipes:

Chocolate Chip Pumpkin Bread

This sweet chocolate chip pumpkin bread has a bit of spice to it. Enjoy it for breakfast, as an afternoon snack or bring it to a holiday potluck. Mix 2 cups sugar, 2 cups canned pumpkin, ½ cup canola oil, ½ cup fat-free vanilla pudding and 4 large egg whites into a large bowl. In a separate bowl, combine 3 cups flour with 2 teaspoons cinnamon, 1 ¼ teaspoons salt and 1 teaspoon baking soda. Mix both bowls, stir in chocolate chips and spoon the batter into 2 loaf pans. Bake at 350 degrees for 1 hour and 15 minutes. Let the bread cool completely before slicing.

Pumpkin Cheesecake

Kraft’s pumpkin cheesecake recipe is simply delightful. Beat 2 packages softened Philadelphia cream cheese, ½ cup pureed pumpkin, 2 eggs, ½ cup sugar, ½ teaspoon ground cinnamon, ½ teaspoon vanilla extract, and a pinch of cinnamon, nutmeg and ground cloves together in a mixing bowl. Then, spoon the mixture into a graham cracker crust and place in a 350-degree oven for an hour. Let it cool, then refrigerate for 3 hours. Top with a cup of whipped cream before slicing and serving.

Pumpkin Pie Smoothie 

A pumpkin pie smoothie is a great way to start the day. Combine a 15-ounce can of chilled pumpkin with 12 ounces evaporated milk, 8 ounces vanilla yogurt. ¼ cup sugar and a pinch of pumpkin pie spice. Blend until smooth, and serve. Top with whipped cream and an extra pinch of pumpkin pie spice.

Pumpkin Pudding

Enjoy pumpkin pudding plain or topped with a sprinkling of graham cracker crumbs. Whisk 2 cups reduced-fat milk, ¾ cup brown sugar and ¼ cup cornstarch into a saucepan and bring to a boil. Boil and whisk for 3 minutes. In a large bowl, beat three eggs; then, slowly add half of the hot milky liquid to the eggs. Return it all to the saucepan and cook for 3 minutes over medium heat, until thick. Remove the mixture from the heat and stir in 1 cup canned pumpkin with a pinch of salt and pumpkin-pie spice. Spoon the pudding into cups, let it cool and chill for 30 minutes.

Harvest Pumpkin Soup

Looking for something a little heartier? Try a harvest pumpkin soup, which uses fresh pumpkin. First, roast two small sugar pumpkins. Cut them in half, scoop out the seeds and place them flesh side down on a cookie sheet. Roast about 45 minutes, or until soft to the touch. Let them cool, then scrape the flesh from the skins and puree in a food processor with 3 cups chicken stock. Pour the mixture into a saucepan and bring to a simmer. Stir in ¾ cup heavy whipping cream with a dash of ground nutmeg, ground sage and 1 ½ teaspoons salt. Serve with a scoop of sour cream.

While nothing says autumn quite like pumpkins, you can do so much more with these gourds than carve them or use them as décor. Try harvesting this festive staple into one of these tasty treats.
About the Author: Jennifer Thayer is a technology writer from Southern California. She is passionate about exploring new ways technology can be used to make day-to-day tasks easier. Follow her on Twitter.