As October comes to an end, it’s the perfect time to make use of the surplus canned pumpkin you stocked up on in September. Short of a zombie apocalypse or mutated-Ebola outbreak, these recipes are probably the best use for them.
With the #TreatYoSelf motto in mind, the Clarion staff made it our mission to round up some of our favorite and most delicious pumpkin recipes for fall enthusiasts.
Pumpkin Granola
With just 30 minutes and nine ingredients, any health-conscious student can make this delicious granola recipe, taken from the Minimalist Baker blog.
Ingredients:
– 3 cups rolled oats (gluten free for GF eaters)
– 1 1/4 cups raw pecans
– 1/3 cup raw pepitas
– 3 Tbsp sugar
– ¼ tsp of sea salt
– 3/4 tsp pumpkin pie spice
– 1/4 cup coconut or olive oil
– 1/3 cup maple syrup (or sub agave or honey)
– 1/3 cup pumpkin puree
Instructions:
Preheat oven to 340° F. Mix the oats, nuts, seeds, spices, sugar and salt together in a large bowl. In a small saucepan over medium-low heat, warm and whisk the coconut oil, maple syrup and pumpkin puree and whisk. Pour the mixture over the dry ingredients and quickly mix with a wooden spoon.
Spread the mixture evenly onto two baking sheets and bake for 23-33 minutes, stirring a bit once you near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking.
Once the granola is golden brown, remove from oven and let cool completely. It will crisp up as it cools.
Homemade Pumpkin Spice Latte
Although delicious, we have our qualms with the corporate coffeehouse Pumpkin Spice Latte. Just one of these babies will set you back 300-500 calories and they’re expensive.
Not to mention, every fall, the Starbucks #PSL becomes the biological identifier for a particularly rare species of creature that arrives every Autumn: the Basic White girl. You can identify this specimen wearing any unique combination of oversized sweater, flannel and leggings.
So branch out beyond your #FallFavorite, and give it your own homemade twist. Recipe courtesy of thekitchn.com.
Ingredients:
– 2 tablespoons canned pumpkin
– 1/2 teaspoon pumpkin pie
spice, plus more to garnish
– Freshly ground black pepper
– 2 tablespoons sugar
– 2 tablespoons pure vanilla extract
– 2 cups whole milk
– 1 to 2 shots of espresso
– 1/4 cup heavy cream, whipped
until firm peaks form
Instructions:
In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes, or until it’s hot and smells cooked. Stir constantly.
Add the sugar and stir until the mixture looks like a bubbly thick syrup.
Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
Carefully process the milk mixture with a hand, or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon or nutmeg if desired.
Pumpkin French Toast
This recipe is a sure favorite. Not only is it French toast, the ultimate in breakfast comfort foods, but it’s PUMPKIN French toast. The combination of melted butter, pumpkin pie spice and maple syrup is the greatest thing since sliced bread (which, ironically, you will need for the recipe). Best of all, the entire recipe can be made ahead, meaning you can hit snooze, gradually let your brain unscramble the events from the night before and still enjoy pumpkin-flavored buttery-carb goodness. Recipe from averycooks.com.
Ingredients:
– 3 large eggs
– 3/4 cup Silk Unsweetened
Vanilla Almond Milk
– 1/2 cup pumpkin puree
– 2 tablespoons light brown sugar, packed
– 1 tablespoon granulated sugar
– 2 teaspoons vanilla extract
– 1 teaspoon pumpkin pie spice
– 1 teaspoon cinnamon
– 1/2 teaspoon ground nutmeg
– Butter, for griddle or pan, and for serving
– 8 slices Texas toast or thick-sliced French toast bread
– Maple syrup for serving, or your favorite topping
Instructions:
Preheat electric griddle (takes about 10 minutes) or preheat a non-stick skillet over medium heat a minute or two before you’ll need it; set aside.
In a large mixing bowl, combine eggs, milk, pumpkin, sugars, vanilla, pumpkin pie spice, cinnamon and nutmeg, and whisk until combined.
Butter the griddle or skillet and dip 1 slice of bread into the coating mixture for about 10 seconds, flipping over once, and making sure it’s well-coated before cooking. Repeat with all slices of bread until coating mixture is gone. Cook for about 3 to 4 minutes per side, or until as done and browned as desired. Add more butter to griddle or skillet as necessary and wipe with paper towel as necessary to remove black bits.
Serve immediately with butter and maple syrup or your favorite topping.
French toast is best warm and fresh, but will keep airtight in the refrigerator for up to 5 days and can be gently reheated in the microwave or toaster.
Pumpkin Cheesecake Dip
By far the easiest recipe on the list, this pumpkin cheesecake dip from chocolatecoveredkatie.com combines the flavors of pumpkin and cheesecake in a spreadable form. Although this batch makes enough for 3-4 people, no judgment if you hide it in your room and cackle manically as you eat it by yourself. After all, you have until next summer to get fit again.
Ingredients:
– 1 can pumpkin (15oz)
– 1 container cream cheese-style spread
– 2 teaspoons cinnamon (more if desired)
– 3/4 teaspoons pumpkin pie spice
– 1 1/2 teaspoons pure vanilla extract
– Sweetener of choice to taste
Instructions:
Combine all ingredients and mix very well. (A food processor is best, but this can be done by hand with a lot of stirring).
Serve as a dip with graham crackers, gingersnaps or fresh fruit. Or use as a festive cream-cheese spread on bagels, toast or pancakes.
This will keep in the refrigerator for 4-5 days.
There’s no guarantee that all of these recipes won’t turn you into an actual shape of a pumpkin, but regardless, we hope you enjoy every bite.
