This fall I have been trying all kinds of different pumpkiny foods. Pumpkin is one of my very favorite things and while I am always happy with just a plain pumpkin pie, this year I have been branching out.
Pumpkin Chocolate Chip Cookie Pie
I made this twice. Not necessarily because I loved it that much, but because the pie crust came in a pair. It was good, but it was much more chocolatey than pumpkiny. That would be great if I wanted a chocolate pie, but I really wanted pumpkin pie. I also had to cook it quite a bit longer to avoid a totally goopy middle.
Colonial Pumpkin Bars
I actually made these last year, but even now we talk about how good they are. I think that's all I need to say.
I liked using pumpkin in a main dish, and this was good. But, like the chocolate pie, this wasn't quite pumpkiny enough for me. Maybe that's from using a little more ricotta than the recipe called for, I don't know. Overall it reminded me very much of butternut squash.
Pumpkin Pancakes with Apple Cider Syrup
Once again, I would have been happy with a stronger pumpkin flavor (I just REALLY like pumpkin), but that said, these were still super delicious pancakes. And the syrup? It's better than the pancakes, which is saying something. Really, you gots to try the syrup. The recipe made a lot of both--I would probably halve it for just the two of us. I should say I will halve it because we'll definitely be eating these again.
Whole Pumpkin Pie Soup
This year I wanted to do something different from our usual dinner in a pumpkin and this was a great alternative. I made this kind of last minute and wound up using one of the pumpkins we had outside the door and it worked just fine. And by "fine" I mean "deliciously."
Caramel Apple Cider Cookies
Okay, they're not pumpkiny but cider is equally seasonal and I love it. Also, I LOVE these cookies. I haven't stopped thinking about them since I made them last night. Just writing this is making me want to go over and get another one. Nom nom nom.
Roasted Tomato Soup
Okay, this isn't pumpkiny either but soup is seasonal, right? Tomatoes are one of my very favorite foods so it's no surprise I would like this soup, but I really really really like this soup. I wound up not baking it with the "lids", and instead just broiled some cheese on crusty bread and put it in the soup after. Still tasty and a little faster.
This recipe gets an ! because it's my favorite of the pumpkin goodies. I got this recipe from one of my sisters-in-law, who got it from one of her sisters, I believe. Drewbles and I struggle to not eat the pan all at once. It's SO good, even with its silly name. Make it! To make it is to love it.
1 can pumpkin puree
2 t. cinnamon
1/2 t. salt
1/2 t. ginger
1 can evaporated milk (12 oz.)
1 c. brown sugar
1/4 t. nutmeg
white or yellow cake mix
1/2 c. butter, melted
Mix all ingredients except cake mix and butter, and pour into greased 9 x 13 pan. Sprinkle cake mix on top, then drizzle with melted butter. Bake at 350 for 50 minutes.