I hate seeing food go to waste, so when we came home from the pumpkin patch with 4 pie pumpkins I knew I needed to take action. Get ready for some pumpkiny items!
Cooking Pumpkin in the Crock Pot:
Last year I cooked my pie pumpkin in the oven and while it worked just fine, I began to wonder if I could cook it in the crock pot. Some quick searching on the web revealed that I could! Sweet! Here’s how you can do it too…
Cut your pumpkin in half or into smaller chunks if you can fit more into your crock pot that way. Remove the seeds and pulp (of course) and stick it in the crock pot. Do not add any water! Cook on low for 2-3 hours, or until you can easily prick the pumpkin with a fork. That’s it! Easy as (pumpkin) pie! (Then I just pureed the pumpkin in my blender and froze some of it for use later on this fall.)
We love pumpkin muffins in this house, and usually I follow a super easy recipe that uses a box of cake mix. However, I didn’t have any cake mix in the house and I have been trying to cut more of that processed stuff out if I can almost as easily make the same thing at home from scratch. These muffins from The Pioneer Woman were quite tasty this past weekend! http://thepioneerwoman.com/cooking/2009/10/moist-pumpkin-spice-muffins-with-cream-cheese-frosting/
I didn’t use the cream cheese frosting because Nick is anti-cream cheese and I used regular milk instead of evaporated milk, but they still turned out great. Highly recommended!
(Excuse the un-even browning! When I’m making mass quantities I use my cheapo electric skillet and it obviously has issues dispersing heat evenly.)
I’ve heard of Pumpkin Pancakes, but never actually tried them until Friday night (gotta love breakfast for dinner!). I turned to The Pioneer Woman’s Tasty Kitchen site to find a recipe and found a winner… http://thepioneerwoman.com/tasty-kitchen/recipes/breakfastbrunch/pancakeswaffles/pumpkin-pancakes-3/
I made one little modification to this recipe: sugar. I tripled the batch and added probably 1/4 cup of sugar to the whole thing. They were alright without the sugar, but I liked it better with the extra sweetness added.
Why a triple batch? Well, the boys eat a lot but I also like to have left overs to freeze for use on future mornings! I quick freeze the pancakes on a cookie sheet and then throw them into a ziplock bag and back into the freezer to finish freezing.
The boys gobbled these pancakes up and I loved that they’re a healthier version of pancake thanks to all those pumpkin vitamins!
Now It’s Your Turn…
Grab a button, post a recipe or link to a recipe you’ve loved on your own blog and then come back here and add it to the linky tool below!