September. October. November. December. I can’t get enough pumpkin. They are so festive and cheery on these dark fall days and they are so delicious and nutritious to eat. I buy pumpkins and carve them. I decorate my house with pumpkins of all sizes and shapes. I crochet pumpkins. I sew pumpkins. I even wear them – I have some really cool pumpkin tshirts and sweatshirts. But my favorite pumpkins items are the pumpkin spice lattes and treats.
I only like coffee shop pumpkin spice lattes . I’ve been searching for a recipe I can make at home but they just don’t taste the same. I bought Dunkin Donuts Keurig Cups and I didn’t like them. Maxwell House Pumpkin Spice Latte just okay. I like to add it to my regular coffee as a creamer. I’m still trying some recipes so hopefully I’ll find something I like.
I don’t really like pumpkin pie spice anymore. I prefer to use cinnamon, nutmeg, and ground cloves separately. This works better for me:
Pumpkin Pie Spice Mixture
3 tablespoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 1/2 teaspoons ground allspice 1 1/2 teaspoons ground cloves
Mix together and store in airtight container. (Betty Crocker)
Here are some recipes I have tried and like. I make these every year.
Easy and delicious!
1 - 15 ounce can 100% pure pumpkin Brownie mix (13 x 9 size) 1 teaspoon vanilla 1/2 cup chocolate chips (optional) Frosting
Mix pumpkin and brownie mix together and spread into greased 9 x 9 inch pan. Bake for 25-30 minutes at 350’degrees. Cool. Frost with vanilla or cream cheese frosting. Decorate with sprinkles, candy corn, or melocream pumpkins.
This is an old weight watchers recipe from one of my friends. It is creamy and delicious and also low fat.
2 - 3 ounce packages fat free, sugar free instant vanilla or cheesecake pudding 2 cups skim milk 1 - 15 ounce can 100% pure pumpkin 1/2 teaspoon pumpkin pie spice 8 ounce fat free Cool Whip Make pudding and fold in other ingredients.
This recipe makes one low fat loaf of pumpkin bread. It is easy and very, very good. You can double or triple it and give a loaf as a gift.
1 ¼ cups flour ¼ teaspoon nutmeg ¼ teaspoon baking powder 3/4 teaspoons baking soda 1 ½ teaspoons cinnamon ¼ teaspoons ground cloves 1 cup sugar 4 egg whites 2 tablespoons oil ¼ cups water ½ cups pumpkin 1/4 cups chopped walnuts (optional) 1/4 cup sugar/1 tablespoon cinnamon topping (optional)
Mix egg whites, water, oil, sugar, and pumpkin together in large bowl. Add dry ingredients and blend. Sprinkle top with mixture of cinnamon and sugar if desired. Pour into greased loaf pan and bake for 50 minutes or until top feels dry at 350 degrees. Remove from oven. Cool.
Light Pumpkin Pancakes
INGREDIENTS 1 1/4 cups all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/2 teaspoon salt 1 pinch clove 1 cup 1% low-fat milk ( can be any kind) 6 tablespoons canned pumpkin puree 2 tablespoons melted butter 1 egg DIRECTIONS Whisk flour, sugar, baking powder, spices and salt in a bowl. In a separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. Serve with butter and syrup. Makes about six 6-inch pancakes.(food.com)
I’ve been making these muffins since my daughter was in preschool which was about 30 years ago! They are very, very good!
1 1/2 cups flour 1 1/2 cups sugar 2 teaspoons baking flour 3/4 teaspoons salt 1/2 teaspoons cinnamon 1/2 teaspoons nutmeg 1/4 cup butter 1 egg (beaten) 1/2 cup milk 1/2 cup pumpkin sugar topping
Mix dry ingredients. Cut in butter until batter is the size of peas. Mix egg, milk, and pumpkin together in separate bowl. Add to dry ingredients and stir lightly until just blended. (Batter will be lumpy). Fill greased muffin tins 2/3 full. Sprinkle with sugar. Bake for 18-20 minutes at 400 degrees. Recipe should make 1 dozen muffins.
1 - roll (16.5 ounce) Pillsbury™ refrigerated sugar cookie dough 2 tablespoons pumpkin pie spice 1/2 cup canned 100% pumpkin 12 ounce white candy melts or coating wafers
1. Heat oven to 350°F. Lightly spray cookie sheet with cooking spray, or line with cooking parchment paper.
2. Break up 1 roll (16.5 oz) Pillsbury™ sugar cookie dough into large bowl; add 2 tablespoons pumpkin pie spice and 1/2 cup canned pumpkin (not pumpkin pie mix). Beat with electric mixer on medium speed until blended.
3. Scoop cookie dough into large tablespoonfuls 2 inches apart on cookie sheet. Bake 8 minutes.
4. Cool only 5 minutes before using clean hands to roll into balls. Refrigerate 15 minutes.
5. Melt 12 oz white candy melts or coating wafers as directed on package; use fork to dip balls into coating, tapping any excess off. Place on parchment-lined cookie sheet to harden.
I make this pie every year for Thanksgiving. It has lower calories and fat than most pies and tastes amazing!
pie crust 3/4 cups sugar 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoons salt 2 cups 100% pumpkin 12 ounces evaporated skimmed milk 3 egg whites, slightly beaten topping : 1 cup lite cool whip
Combine all ingredients except pie crust and topping into a large bowel and mix well. Pour into crust and bake for 15 minutes at 425 degrees. Reduce heat to 350 degrees and bake an additional 40 to 50 minutes or until knife inserted comes out clean. Cool and refrigerate until serving time. Top with cool whip.