Let me preface this by saying that at the beginning of October, I got two little organic pumpkins from Cane Creek Farms. I roasted them in the oven, and then pureed them and froze the puree (in mason jars which cracked as the puree froze and expanded). So I have been defrosting one jar at a time and making all things pumpkin.
This week I made pumpkin swirl brownies (gluten free- by using all purpose GF flour mix instead of regular flour) and pumpkin nutella bread (from Two Peas and Their Pod). I also tried my hand at a DIY version of the famous Pumpkin Spice Latte. For something more savory, I made some pumpkin soft pretzels. All of these using my homemade pumpkin puree in place of “canned pumpkin” in the recipes.
Most of these pumpkin recipes only become “mine” by the adaptations that I make to them- mainly by using fresh pumpkin. But this one I didn’t get from a recipe, I made it up on the fly this morning…
Pumpkin “Nutella” Oatmeal (for one serving)
1 cup water
1/2 cup rolled oats
a dash of pumpkin pie spice (or cinnamon and nutmeg)
1 tsp “nutella” (I actually used an organic, ie non-hydrogenated oil version of a chocolate hazelnut spread)
1-2 Tbsp fresh pumpkin puree (or canned, plain pumpkin)
- Bring water to a boil over the stove top.
- Add the oats, and boil for about 4 minutes, stirring consistently.
- Add in the pumpkin pie spice, “nutella” and pumpkin puree.
- Continue to cook for another 1-2 minutes until the oats have thickened and everything is mixed together thoroughly.
- Cool for a few minutes, then enjoy!
So sorry that I didn’t take a picture of this deliciousness, but you should definitely try it anyways! It makes for a yummy breakfast (and probably a pretty good mid afternoon snack too).
I’ve still got 2 quarts of pumpkin left (and might get some more this weekend)… so if you have a favorite pumpkin recipe, please post it in the comments here. I am willing to try pretty much all things pumpkin:)