Perfectly Pumpkin

What is a more traditional Thanksgiving than pumpkin? If you have not stocked up on your cans of pumpkin yet this year, you only have a couple more days! For a 29oz. can of pumpkin, anything from $1-$1.67 is a GREAT deal, so stock up before prices go up.

So, now that you have your year supply of pumpkin, what do you do with it? Here are four of my FAVORITE recipes that call for canned pumpkin:


These are GREAT as a Thanksgiving breakfast, or even make a easy week night dinner. Have them with real whipping cream and you will be in heaven!

Pumpkin Waffles
3 eggs
1 pound can of pumpkin
¾ c. vegetable oil
½ c. water/beat together then add:
2 ½ c. flour
1 2/3 c. sugar
1 ½ t. baking soda
1 ¼ t. salt
¾ t. nutmeg
¾ t. cinnamon

Beat all ingredients together. Spray waffle iron heavily with oil. Pour scoopfuls into waffle maker. Serve with whipping cream & cinnamon.


This is a delicious dessert that is MUCH easier than making homemade pumpkin pie. Again, serve with whipping cream and you will have a perfect EASY Thanksgiving dessert.

Pumpkin Pie Dessert
1 yellow cake mix
Remove 1 ½ c. of dry mix-set aside
1 stick margarine or butter, melted
Add one egg to melted margarine, stir into large volume of cake mix. Spread this into a 9x13 pan. To one
Large Libby’s Pumpkin Pie mix, add 2 ½ t. pumpkin spice, 2/3 c. milk, 1 c. sugar and 2 eggs. Pour onto cake mixture
Spread in the bottom of pan.
To reserved cake mix add:
1 ½ t. cinnamon
3 T. margarine
¼ c. sugar
Sprinkle dry ingredients on top of pumpkin mix. Bake at 350 for one hour. Top with whipping cream.

I don't think there is an easier cookie recipe, than this one! This cookie makes the perfect treat for the holiday season. These cookies are a GREAT food storage recipe--all of the items can be stored in your storage long term.

Spiced Pumpkin Cookies
1 spice cake mix
1 can (15 oz) pumpkin
1/2 cup chopped nuts (optional)
1 cup milk chocolate chips

Preheat oven to 350 degrees. With a spoon, mix cake mix and pumpkin together in a large bowl. Stir in nuts and if desired, chocolate chips. Drop by rounded spoonfuls onto a lightly greased cookie sheet. Bake 10-12 minutes. Cool 2-3 minutes on cookie sheet before removing to a nonstick rack to cool completely.



I found this recipe on a great food blog, and have loved it ever since! If you don't have time to make the apple cider syrup, they are great with regular maple syrup as well. Yum!!

My Favorite Pumpkin Pancake Recipe
2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Apple Cider Syrup
www.sisterscafe.blogspot.com
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.