Fall = Pumpkin

Great Pumpkin recipes to enjoy during the Fall season!

Pumpkin Pancakes

Make your favorite pancake recipe and add 1/2 cup pumpkin for ever 2 cups flour. Mix and make like you would normal pancakes. Serve with syrup!

Pumpkin Cookies and/or muffins

1 box of Spice Cake Mix (may need to add a little flour)
1 can of pumpkin
about 1/3 cup of butterscotch chips or chocolate chips

Directions:
Mix everything in a bowl & bake for cookies.

For cupcakes: fill paper cupcake holder 2/3 the way full (or however you would usually fill up a holder for muffins) bake at 325 for about 20 minutes.

Pumpkin Butter (from Better Homes & Garden)

4 cups Pumpkin Puree

1 1/4 cup pure mapke syrup

1/2 cup apple juice

2 Tbsp lemon juice

2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp salt

1. In a saucepan combine all ingredients. Bring to boil, reduce heat. Cook, uncovered on medium-low heat for 25 min or until thick. Remove from heat and cool.

2. To serve or ladle into airtight jars and refrigerate or freeze for later use. Leave 1/2-inch head space in the jars. Cover & store in refrigerator for a week or freeze up to 6 months.

Great on bread, pancakes & muffins.

Pumpkin Soup (received this recipe from a good friend-so yummy!)

Saute:
1 small onion, chopped
2 t. butter.

Add:
1 can broth.
Boil until soft. Purree. Return to pot with:
1 more can of broth.

Add: 1 14-oz can pumpkin
3/4 t. salt
1 t. cinnamon
1/2 t. ginger
1/3 c. brown sugar
1/8 t. black pepper

Cook 10 minutes. At this point, you can refrigerate your mix until just before the meal.

Before your meal, add:
1 C heavy cream
Warm, but do not boil.

Serve with Croûtons