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It’s that time of year again, friends. No, not the official start of fall. No, not football season. ‘Tis the season for pumpkin spice everything! And, yes, I know that the whole pumpkin spice thing has gotten out of control (I recently came across pumpkin spice cake mix … for dogs). But it’s silly and fun little things like this that help get us through the day. Unfortunately, “pumpkin spice” on a label usually means added sugar and difficult-to-pronounce ingredients. The good news is that a simple can of pumpkin can be a quick and easy way to help you get your fall flavor fix. Here are a few of my favorite ways to use canned pumpkin.
Add a tablespoon to oatmeal. Mixing in a dab of peanut butter, and a drizzle of honey too, makes this a delicious and filling way to start your day.
Pep up your pasta. Move over, marinara – pumpkin and ricotta cheese can make for a tasty new pasta sauce. Try ¾ cup pumpkin with ½ cup ricotta, salt and pepper to taste, and experiment with different seasonings or spices depending on whether you’re craving something sweet or more savory.
Toss a can in chili. Simmer this deliciousness on the stove during college football Saturday.
Try a couple teaspoons in a protein shake. Mix in with unsweetened vanilla almond milk, a banana and plain Greek yogurt. If canned pumpkin in a smoothie is too earthy-tasting for you, an alternative is to mix one scoop of vanilla protein powder with one cup of unsweetened cold brew coffee, one-half cup of plain oat or almond milk and a couple shakes of pumpkin spice in a blender.
What’s your favorite way to use pumpkin?
Editor’s Note: This post was originally published in September 2018 and has been updated for freshness, accuracy and comprehensiveness.
By Sheila Biggs September 26, 2018
I’m looking for a low cal pumpkin pie filling recipe that is also vegan
By Robin @rkosully September 27, 2018
Hi Sheila, This recipe for low-calorie crustless pumpkin pie looks good to me, if you’re interested. It shows the vegan options:
http://www.foodiefiasco.com/low-calorie-crustless-pumpkin-pie
By Betty September 8, 2021
Pumpkin is so delicious in so many foods and drinks
Thanks for all the neat ideas. Have a great pumpkin season
Everyone
.
By Tamson Darland September 9, 2021
Oh yum, what a great way to have pumpkin pie and less of the starch component. I am a Diabetic and this will be a great way I can enjoy pumpkin pie. Thank you Robin for sharing.
By Kathy Benger September 26, 2018
We’re doing a pumpkin tasting on October 23 in our chapter. It’s going to be plain pumpkins (4 types) so people can see if they like pumpkin. Also, I’m going to have different types of spices available for the types (NO salt). Amazing how natural food can be good and good for you!
By Tamson Darland September 9, 2021
That sounds like such a fun event to do. Lots of yum on the way. Mmmm. Thank you Kathy for sharing nice idea.
By Robin @rkosully September 26, 2018
Pumpkin season is fun, but I do prefer foods that contain actual pumpkin, not just “pumpkin spice.” I love the idea of adding pumpkin to oatmeal; I’ve never tried that. My favorite way to use pumpkin is to make pumpkin enchiladas.
By Tamson Darland September 9, 2021
Great idea to boost up additonal nutrients in oatmeal. Sounds very delicious too. Thank you Robin for sharing.
By Julie September 30, 2018
I add a spoon full of canned pumpkin to my coffee with cashew milk, pumpkin pie spice, stevia and stir….my fall pumpkin fix….some add a tablespoon of vanilla protein powder and whip up in blender.
By Bunny October 7, 2020
That sounds delicious I will have to try it.Thanks for sharing
By Tamson Darland September 9, 2021
What a great way to save on those coffee drinks purchased at local venders in community that have prices much higher then homemade coffee drinks from home. Thank you so much for sharing Julie.
By Maimie October 4, 2018
I have a “pumpkin spice” recipe that I got many years ago, and keep it in its own spice jar = 2 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. ginger, 1/2 tsp. cloves.
It can be added to many recipes, including homemade French Toast & many pumpkin recipes… at this time of year, you can’t beat fresh pumpkin and roasting pumpkin seeds!!!
By Maggie October 4, 2018
Great idea, Maimie!
By Candy November 16, 2018
Great idea, Maimie!
By Tamson Darland September 9, 2021
That sounds terrific Maimie. Thank you so much for sharing. Oh Yum
By janine cox October 10, 2018
I LOVE ROASTED PUMPKIN SEEDS! TRY THEM IN YOUR SALAD OR ON PASTA!
By Agnes October 4, 2019
I make pumpkin soup, actually tried quite a few different ones. I use real pumpkin. Butternut squash can be substituted for pumpkin.
By Mary Rismeyer October 5, 2019
I think I love the pumpkin spices along with the pumpkin. Canned pumpkin that is plain is so lacking flavor for my palate. I love all the fall spice aromas. Thanks Maimie I am going to try your spice recipe.
By Virginia C. Neil September 8, 2021
I’m definitely going to pick up a can of pumpkin, and try it in my smoothies; sounds delicious. I’d also like to make the crustless pumpkin pie and add some to my oatmeal. Pumpkin us also very healthy for dogs and cats! Happy Autumn!
By Tamson Darland September 9, 2021
Gosh so many wonderful ideas. I love pumpkin so much. Thank you so much Maggie for always bringing us such delightful articles and so informative. Thank you so very much.
By Sherrie Wymetale October 1, 2021
I make a great fall/winter drink. Take on half cup water and bring to boil. Turn off and put a spicy chai tea bag in and steep for 5 min. In another pot put 2 tbsp honey one cup almond milk one have tbs arrow root 2 tbsp pumpkin and dash of Pokemon pie spice sir all together on low heat. Sqeeze teabag and throw away ad add tea to mxture. Heat till hot.and pour into a mug and add cinnamon stick and enjoy. I also make acrustless pumpkin pie with regular recipe using stevia and coconut milk. Works great and Taste’s better for diabetics.