There are so many scrumptious and healthful ways to use pumpkin in the kitchen. Some people cut up a fresh pumpkin and use it in their kitchen recipes. Others buy the canned, solid pack pumpkin which can be kept on hand for whenever the pumpkin mood strikes.
Two favorite, easy recipes leap to my mind. One uses fresh and the other uses canned pumpkin. Please give them a try.
Roasted Pumpkin & Onions: Cut fresh pumpkin into bite-size chunks. Cut an onion into chunks or slices. Toss both veggies in a bowl with a little olive oil, pinch of salt, pepper and rosemary. Lay out on a baking sheet in a single layer and cook 20 minutes at 425 degrees, turning after the first 15 minutes. Poke with a fork to test for tenderness. Do not overcook.
Pumpkin Pie in the Blender: Add to the blender: 1 can, 15 oz canned, solid pack pumpkin + 1 can, 12 oz canned, evaporated nonfat milk + 2 large eggs + 1/2 cup sugar + 1/2 cup heart-healthy baking mix + 2 teaspoons pumpkin pie spice + 2 teaspoons vanilla extract. Blend 1-2 minutes until smooth. Pour mixture into a 9 inch pie pan that is very lightly coated with vegetable oil spray. Bake 50-55 minutes at 350 degrees, until center is puffed and a table knife comes out clean when inserted. Cool pie 30-60 min before cutting.
Enjoy these pumpkin treasures at your holiday table or everyday family table. And, please share your pumpkin-in-the-kitchen experiences in a comment!
What? no crust on for the pumpkin pie?
Right, Susan, no crust but it’s loaded with pumpkin nutrition and flavor! Thanks for asking.
Thanks for your healthy tips fo cooking. My kids loves cheese. How about spreading cheese on the Roasted pumpkin & Onions?
Thank you for such a creative idea, Yeongsuk! Perhaps larger chunks of roasted pumpkin would work better if adding cheese.