Pumpkins: from home decor to downright delicious!

Celebrate the gourd of the season! This little gem’s popularity is on the rise! Cute as a button sugar pie pumpkins are sweeter and less stringy than regular carving pumpkins, making them perfect for your favorite fall dishes. Roast them, puree, make a soup, and be sure to toast the seeds!

How to use your pumkin

Pumpkin adds moisture and can be substituted for oil in some recipes to reduce the fat content. Create a festive flair to the table by hollowing out a small pumpkin and using it as a bowl for soup or salad.

Pumpkin Fun Facts

Pumpkins’ are rich in beta carotene, which may help reduce the risks of cancer. Pump-kin is a good source of fiber, which aids in digestion, and they are rich in vitamins A & C.

Pumpkin Pie Pancakes from Our State Magazine

Yield: 8 pancakes.

1 ½ cups milk
1 cup canned pumpkin
1 egg
2 tablespoons salted butter, melted
2 tablespoons white vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt

In a bowl, mix milk, pumpkin, egg, butter, and vinegar. In a separate bowl, combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir into the pumpkin mixture just enough to combine. Do not overmix.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake. Brown on both sides and serve hot. Top with whipped cream, toasted walnuts, and maple syrup, if desired.

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