The following post is from Kate of Modern Alternative Mama:
Last week, we had a play date for all kinds of fall fun. I had too many ideas to spread them out over several days, and it was time to dive in and have fun all at once. Pumpkins featured heavily in our plan! And pumpkins are, indeed, just so delicious at this time of year.
There are so many great ways to use pumpkin! Here are a few of our favorites:
We love it so much that I have nearly half a dozen different recipes for it.
Here are our favorites: pumpkin bread (or gluten-free pumpkin bread, or even grain-free pumpkin bread!). Sometimes I even dump stuff in a bowl for soaked pumpkin bread! It’s a fairly quick and popular breakfast here.
Pumpkin Ice Cream
Need I say more? We visited a local ice cream shop recently (organic and grass-fed!), and they had a wonderful pumpkin ice cream that my kids devoured. If you’re brave, or just frugal, try making your own pumpkin ice cream!
This sounds super interesting, and is a unique way to use pumpkin (vs. the usual dessert ideas). Try this pumpkin cream soup! If you love butternut squash soup, this should be amazing.
These sound dreamy…with cinnamon icing to boot? There’s just something perfect about warm pumpkin bars with spicy cinnamon on a cold night. Add some hot tea or coffee (if that’s your thing) and sit back and enjoy.
Not sure what to do with all those pumpkins just yet? Try freezing some pumpkin puree for later! That way whenever you get a craving, you have some on hand!
These, my kids loved. I tried to make a batch last two days…and it just didn’t work. The kids had 7 between them on the first morning I made them. They would have even eaten more, if I hadn’t made them save the last few! They’re soaked, so you do part of the work the night before and mostly just blend the batter in the morning. Super easy.
- 3 c. white whole wheat flour
- 1/2 c. coconut oil, soft or melted
- 1 c. pumpkin puree
- 3 – 4 c. raw milk, divided
- 1/2 c. maple syrup
- 2 eggs
- 1 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/4 tsp. ground cloves
- 3 tsp. baking powder
- 1 tsp. sea salt
At night, mix the flour, coconut oil, pumpkin puree, maple syrup and 1 1/2 c. of raw milk together in a large bowl. It will be a thick batter.
By morning, it will be super thick, not stirrable. Scoop it all into a blender and add the remaining ingredients (start with 1 additional cup of milk). Preheat your waffle iron.
Blend it until smooth. Add more milk if desired. You need a fairly thick batter, but not too thick.
Pour the batter into the preheated waffle iron and close. Cook according to iron directions. Mine has a light that comes on when the waffle is done. Make sure the waffle is really done, or it won’t come out very easily!
Serve with some more maple syrup and/or some fresh whipped cream. Sprinkle with a dash of cinnamon if desired.
Other Fall Fun
While you’re waiting for the recipes above to bake and cool, try some of these other fun ideas!
Buy those teeny little pumpkins and some tempera paints and let the kids decorate their pumpkins!
T-shirt Painting with Leaves
Dip fresh fall leaves into paint and use them to decorate a t-shirt. Make sure to use official “shirt paint” for this so it doesn’t wash out! (And wear old clothes while you do it!) If you’re not so into the mess, use tempera paints and paper instead.
Leaf Place Mats
Choose the prettiest leaves in the yard (not crispy, dried ones). Arrange them on a large sheet of wax paper. Place another sheet of wax paper on top, and have a grown-up use a cool iron to press it together. Decorate the edges with folded-over paper after it’s cool, if you like.
Enjoy your fall fun!
What’s your favorite use for pumpkin?
|Kate is a wife and mommy to 3 and is passionate about God, health and food. She has written 7 cookbooks and is planning to release more in 2012. When she’s not blogging, she’s in the kitchen, sewing, or home schooling her children. You can find her at Modern Alternative Mama or contributing to Keeper of the Home.|