Now that November is over, why is it suddenly (socially) unacceptable to consume things that are pumpkin-flavored? What if my inner Basic wants to have a PSL on December 1st? Or (God forbid) on January 1st? Well, I am NOT afraid to publicly declare my undying, year-round love for all things pumpkin... and if that makes me basic, then so be it. At least I'll have pumpkin!
And now that I've publicly ousted myself as a pumpkin addict, I'd like to share some tasty (call em' basic) recipes that incorporate the best winter squash that has ever existed on this Earth (I'm referring to pumpkin, duh). All of these recipes have less than 10 ingredients, as little as three minutes prep time and call for canned pumpkin purée (which costs about 87 cents at your local grocery store).
1. Pumpkin protein shake: Add 1 cup Silk unsweetened almond milk, 1/2 cup pumpkin purée (not pumpkin pie filling), 1 teaspoon honey (can also use agave nectar or sweetener of choice), 1 scoop vanilla protein powder, 1/2 teaspoon pumpkin pie spice, 1 medium banana and 6 ice cubes into a blender and process until well combined. Taste and adjust sweetener, if desired.2. Pumpkin cupcakes: Beat 2 sticks of softened butter and 1 1/2 cup sugar with a mixer until fluffy; then beat in 4 eggs, 1 cup pumpkin and 1 teaspoon vanilla. Sift 2 cups of flour, 2 teaspoons pumpkin pie spice, 1 teaspoon each baking powder and baking soda, and 1/2 teaspoon salt; stir into the pumpkin mixture. Bake in 18 lined muffin cups for 25 minutes. Let cool. Beat 8 ounces cream cheese, 1/2 stick softened butter, 1 1/2 cups confectioners’ sugar and 1 teaspoon vanilla; spread on the cupcakes.
3. Pumpkin pancakes: Whisk 1 cup milk, 1/2 cup pumpkin, 2 tablespoons melted butter and 2 eggs. Sift 1 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice and 1/4 teaspoon kosher salt; whisk into the milk mixture. Cook by 1/4 cupfuls in a hot buttered skillet until golden.
4. Creamy pumpkin soup: Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream and 1/2 teaspoon pumpkin pie spice; whisking for 5 minutes.
5. Pumpkin chili (yes, it's a thing): Brown 1 chopped onion, 1 chopped bell pepper and 1 1/2 pounds ground beef in oil in a pot. Stir in one 15-ounce can each pumpkin, diced fire-roasted tomatoes and black beans (drained), and 2 cups water. Add 2 tablespoons each chili powder and adobo sauce (from a can of chipotle chiles). Simmer 30 minutes.
6. Pumpkin oatmeal: Simmer 1 1/2 cups skim milk, 1 cup quick oats and 1/2 cup pumpkin for 1 minute. Stir in 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon pumpkin pie spice and a pinch of salt.
7. Mashed sweet potatoes and pumpkin: Cook 2 pounds of quartered peeled sweet potatoes in boiling water for 15 minutes. Drain and mash with 1 cup pumpkin, 1/2 stick butter, 2 tablespoons maple syrup, 1/2 teaspoon ground ginger and salt to taste. Top with crumbled cooked bacon.
8. Refried pumpkin-beans: Cook 1 small chopped onion in olive oil in a saucepan until soft. Add two 15-ounce cans pinto beans (drained) and 2 cups water; simmer until thickened. Add 1 cup pumpkin and mash.
9. Pumpkin milkshakes: Blend 1 pint vanilla ice cream, 1 cup pumpkin, 1/2 cup milk, 2 tablespoons maple syrup and 1/2 teaspoon pumpkin pie spice. Divide between 2 large glasses.
10. Pumpkin cookies: Beat 6 tablespoons softened butter and 1 1/3 cups sugar with a mixer until fluffy; beat in 1 cup pumpkin, 1 egg and 1 teaspoon vanilla. Whisk 2 cups flour, 1 teaspoon each baking soda and cinnamon, and 1/2 teaspoon salt; stir into the pumpkin mixture. Drop by tablespoonfuls onto oiled baking sheets. Bake at 400 degrees F for 12 minutes and let cool. Mix 1/2 cup confectioners’ sugar with 1 tablespoon milk to spread on the cookies.
YOU'RE WELCOME.
Sources:
http://www.foodnetwork.com/recipes.htmlhttp://lovegrowswild.com/2014/09/pumpkin-protein-s...
