There’s pumpkin in everything this time of year! Pumpkins have got to be one of the most widely used seasonal vegetable (thanks to Halloween), from your morning pumpkin spiced late to your decorative Jack-O-Latern on the porch. Pumpkins, like other squash, are native to North America. The flesh, and seeds of course are completely edible and delicious! Most people don’t end up eating their Halloween pumpkins, but why let a beautiful seasonal vegetable go to waste?
We’ve gathered our favourite pumpkin recipes to help inspire you to use your pumpkin leftovers. Check out our own recipe below for Pumpkin Pancakes and put Jack-O to good use this year!
5 delicious pumpkin recipes:
Our Friend Hillary over at Hillary with 2 L’s has whipped up delicious Pumpkin Cinnamon Rolls.
The lovely Dreena from Plant Powered Kitchen has gone the savoury route with her Cream of Pumpkin Soup with Maple Roasted Pepitas.
O.M.G. Dark Chocolate Pumpkin Nanaimo Bars! A fall twist on a well loved Canadian dessert by Lisa at Food Well Said.
Food Explorer Carolyn from Ginger and Nutmeg has created the perfect Pumpkin Feta Muffins to go along with a big hardy bowl of soup for the cooler days in our future.
Brilliant! Davida from The Healthy Maven has outdone herself with a Pumpkin Spice Chocolate Chip Blondi… such a win!
At last… our Pumpkin Pancakes – Makes 8 small pancakes
- 3 Eggs – beaten
- 1/2 cup Pumpkin Puree (canned or fresh)
- 2 tbsp Butter or Coconut Oil – melted
- 1 tsp Vanilla Extract
- 2 tbsp maple syrup (optional, or use white sugar)
- 1/4 cup Flour (wheat or rice)
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/8 tsp nutmeg
- pinch of salt
1. Mix all of your wet ingredients in a large bowl: eggs, pumpkin, butter, vanilla, and maple syrup.
2. In another bowl, mix all of your dry ingredients: flour, baking soda, spices, and salt.
3. Pre-heat a large skillet and grease with butter or oil. Mix the dry ingredients into the wet ingredients until well blended.
4. Keep the skillet at medium heat. Spoon the batter into the pan to form the pancakes. Wait until bubbles form in the pancakes (4-5min) and flip. Keep an eye on each side while cooking, as these pumpkin pancakes tend to burn faster than regular pancakes.