Purely pleasing pumpkin recipes

Baking+pumpkins+in+the+oven+to+make+pumpkin+puree+is+messy%2C+but+the+final+product+is+worth+the+effort.+

Baking pumpkins in the oven to make pumpkin puree is messy, but the final product is worth the effort.

Baking pumpkins in the oven to make pumpkin puree is messy, but the final product is worth the effort.
Baking pumpkins in the oven to make pumpkin puree is messy, but the final product is worth the effort.

As you drive home from school on a blustery autumn day, you may notice the leaves beginning to change from summery green to the purple and red of fall. The trees are not the only change of the new season, however. As families pack away their grills and heat their ovens, fall recipes replace summer barbeques.

A common fall ingredient is pumpkin. Although many stores sell boxed mixes of baked goods, nothing beats a homemade recipe. Whether you are baking a pie or making breakfast, pumpkin can be a key ingredient. Here are a couple of ideas of how you can use pumpkins this season:

Pumpkin pie is a classic fall dessert, yet many have never tasted it made from scratch. To most, baking a pumpkin pie means buying a can of pumpkin puree and a frozen crust. This has become the custom for many Americans, but using homemade pumpkin puree for your pie is much tastier and wonderful aromas will fill your kitchen.

To make pumpkin puree, cut out the stem and scrape the insides of a small sugar pumpkin (before discarding the insides, save the seeds for another treat!). Cut the pumpkin in half and lay cut side down on a baking sheet lined with aluminum foil.

Bake at 350°F for about an hour to an hour and a half. Once the pumpkin has cooled, scoop out the pulp. Although it involves more work, making the puree from scratch will leave you with a sense of accomplishment and a full stomach.

While cooking breakfast, add an extra flavor to your waffles. This family recipe for pumpkin waffles is a delicious and healthy way to begin your day. While your waffle iron is heating, first mix together the coconut milk, eggs, maple syrup, and vanilla in a medium sized bowl before adding the dry ingredients and pumpkin.

Ingredients:

½ cup pureed pumpkin (tip: use the leftover puree from the pie!)

¾ cup almond flour

¼ cup canned coconut milk

½ cup shredded unsweetened coconut

2 tablespoons maple syrup

2 eggs, whisked

1/8 teaspoon baking soda

1/8 teaspoon baking powder

1 tablespoon vanilla extract

½ teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon ginger

¼ teaspoon salt