I LOVE pumpkin in the kitchen. It’s so versitile. You can use it to replace water in almost any bread or pasta recipe, adds a lovely golden color and packs a punch of beta-carotene, vitamin C, and potassium. One of the great multitaskers of the culinary world.
Pumpkin, pumpkin, pumpkin.
I made as many pumpkin dishes as I could and froze the rest, 2 quarts, for later. Here’s a few of the recipes, with pictures, I particularly liked.
- Pumpkin Pull Apart Rolls, VeganDad
A very moist, soft roll. The pumpkin puree adds just enough flavor for these rolls. Unfortunately, we ate/served them all before realizing we didn’t take a picture of the finished product.
- Pumpkin Spice Granola, A Healthy Passion
I really liked this granola because there was no sugar added and I could control the sweetness with the amount of maple syrup added. I used toasted, chopped pecans instead of the pumpkin seeds or walnuts. When I make it again, I will probably add more nuts for extra crunch. Raisins might also be a nice touch to this.
- Pumpkin Pecan Cinnamon Rolls, Ginger Cream Cheese Glaze, Healthy. Happy. Life.
These were amazing! We ate the whole batch in a week. Sweet, moist, chewy, the whole 10 yards. Unfortunately, my photo was taken in bad lighting, so don’t let that discourage you.