UACES Facebook Made at Home: Fall Favorites - PUMPKINS
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We're back with some yummy fall favorites - pumpkins, winter squash, apples, and sweet potatoes.

Made at Home: Fall Favorites - PUMPKINS

by Katie Cullum, Becca Stackhouse (UGA Extension)

My grocery store didn't have ANY canned pumpkin the day I went - I didn't really need any since I was purchasing REAL pumpkins.  But I was intrigued.  I went back the next day to do my normal family grocery trip, and the canned pumpkin was back.  But not for long!  When I went back two days later (for work again - I try to only shop for home once a week!), most of the canned pumpkin was gone.  So.....if you want canned pumpkin, stock up when you see it!  

But you don't really need to wait for canned pumpkin when there are plenty of real pumpkins at the store!  But what kind do you need for pumpkin puree?  How do you cook it?  Check out the video for all the details and for Becca's two pumpkin recipes - Pumpkin Latte and Breakfast Pumpkin Cookies (see recipes below).

Pumpkin Latte

1 cup low-fat milk

2 Tablespoons pumpkin puree

1 Tablespoon sugar (you may use a sweetener of your choice instead)

1/4 teaspoon cinnamon and nutmeg

1/4 teaspoon vanilla

1/4 cup brewed coffee

  1. Mix ingredients in microwave-safe cup or bowl.
  2. Cover bowl with plastic wrap and vent with a small hole (you can use a fork)
  3. Microwave until the milk is hot, about 1-2 minutes.  
  4. Whisk vigorously until the milk mixture is foamy, about 30 seconds.
  5. Serve with whipped cream on top if you like!

Nutrition information:

Calories 170, total fat 3g, saturated fat 2g, cholesterol 15mg, sodium 110mg, total carbohydrates 28g, dietary fiber 1g, total sugars 26g includes 12g added sugars, protein 9g.  

Breakfast Pumpkin Cookies

1 3/4 cup pureed pumpkin

1 1/2 cups brown sugar

2 eggs

1/2 cup vegetable oil

1 1/2 cups flour

1 1/4 cups whole wheat flour

1 Tablespoon baking powder

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon ground ginger

1 cup walnuts, chopped

1 cup raisins, optional

  1. Wash hands well. Preheat oven to 400 degrees F.
  2. Mix pumpkin, brown sugar, eggs, and oil.  Mix well.
  3. Add dry ingredients.  Mix well.
  4. Add walnuts and raisins, if desired.
  5. Drop by teaspoons on greased cookie sheet.
  6. Bake 10-12 minutes or until golden brown.
  7. Cool on wire racks.

Makes about 48 cookies.  Nutrition information per serving (1 cookie):

Calories 103, total fat 4g, saturated fat 1g, cholesterol 8mg, sodium 74mg, total carbohydrates 16g, dietary fiber 1g, sugars 9g, protein 2g.

To decrease sugar, use 3/4 cup brown sugar.

Next up - Winter Squash! 
Sweet Potatoes