Top 10 Ways to Enjoy Pumpkins
Pumpkin Dessert. Mix ½ cup of pumpkin purée with ½ cup of vanilla soy milk, 1 teaspoon of vanilla extract, 2 teaspoons of maple syrup, and a pinch of nutmeg and/or cinnamon. Sautée over low to medium heat for 10 minutes until warm. Top your favorite low-fat frozen yogurt with the pumpkin spice sauce and enjoy.
Salad Topping. Add roasted pumpkin cubes to your favorite salad. Complement it with toasted pumpkin seeds and dried cranberries.
Pumpkin Parfait. Layer low-fat vanilla yogurt with pumpkin purée and low-fat granola for a quick and delicious snack. Mix a pinch of cinnamon and nutmeg with the purée to enhance the fall flavors.
Stuff it. Preheat oven to 350°F. Remove the top and seeds of a pumpkin. Mix diced apples, pineapple and raisins with cinnamon, nutmeg and brown sugar. Fill pumpkin with mixture, replace top and bake on a baking sheet for 1 hour. Scoop sides of pumpkin down into apple mixture. Serve and enjoy!
Pumpkin & Squash. Roast or sauté diced pumpkin with diced squash and/or sweet potatoes. Add a touch of cayenne for a fall fiesta!
Toast it! Mix pumpkin purée with a touch of pure maple syrup and a pinch of cinnamon. Spread mixture on whole-grain toast and enjoy!
Pumpkin Muffins. Replace apple sauce with pumpkin purée in your favorite apple-bran muffin recipe for a festive fall treat.
Shake it! Blend 1 cup of pumpkin purée with 1 cup of nonfat milk, 1 banana, 1 teaspoon of vanilla extract and 2 teaspoons of honey. Add ice cubes if desired and blend again. Sprinkle with nutmeg.
Pumpkin Seeds. Preheat oven to 350°F. Toss seeds with a drizzle of olive oil, salt, and pepper. Roast for 30 to 45 minutes, tossing every 10 minutes. Try spicing them up with cayenne or cinnamon and brown sugar!
30-Minute Soup. Try pairing our 30-Minute Pumpkin Soup with your favorite sandwich for a delicious fall meal.