What is it about pumpkin that makes us feel all warm and cozy inside? Is it the arrival of the pumpkin spice latte? Or maybe it’s the anticipation of pumpkin pie on Thanksgiving Day? Whatever it is, this time of year seems to bring pumpkin everything, everywhere you go. You can find seasonal favorites like pumpkin beer, pumpkin bread, pumpkin muffins, pumpkin cereal, and even pumpkin coffee and pumpkin coffee creamer in grocery stores and restaurants. So why not bring the flavor of pumpkin spice into your own kitchen in some unexpected ways? Because it wouldn’t be fall without pumpkins!
Pumpkin Spice Soup
Pumpkin may technically be a fruit, but that doesn’t mean it has to be sweet! Turn pumpkin into a savory, spicy (and easy!) soup, perfect for chilly autumn nights. Start by heating a tablespoon of butter in a medium stockpot over medium-high heat. Add a small sweet onion, finely diced, and two cloves of crushed garlic and cook, while stirring, until the onion is soft and clear. Next, add a large can of solid-pack pumpkin, and 3 cups of chicken broth. Season with salt and pepper to taste, and a dash of nutmeg. Bring to a boil, then reduce the heat to low, and simmer covered for 10 minutes. Lastly, add a cup of heavy cream and stir until warm and well blended. Serve your pumpkin soup with some warm, crusty bread for dunking and enjoy!
Pumpkin Spice Mini Trifles
Skip the big pie and make mini trifles instead! Start with clear plastic party cups, or get fancy and use your favorite wine or double old-fashioned glasses. In a bowl, whisk 2 ½ cups of milk with a small can of solid-pack pumpkin and four packages of instant butterscotch pudding. Next, add a teaspoon or two of pumpkin pie spice to the mix. For your first layer, crush gingersnaps and place some at the bottom of your trifles. Now add a layer of your pudding mixture and then a layer of whipped topping. Repeat until you reach the top. Finish with a dollop of whipped cream, a drizzle of caramel syrup and a gingersnap. Sweet and petite!
Pumpkin Spice French Toast
Pumpkin spice French toast is is a good hot breakfast for a chilly weekend morning! Start with a loaf of Pepperidge Farm Pumpkin Spice Swirl Bread. In a shallow dish, crack 4 eggs. Add 1 cup of milk and ½ teaspoon vanilla extract and whisk well. Heat a non-stick frying pan over medium heat and coat with butter. Dip the bread in your egg custard on both sides and add to your pan. Sprinkle with cinnamon and cook until each slice of bread is browned and crispy on both sides. Serve with real maple syrup for a perfect fall pairing!
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