It’s getting close to Halloween, kids! And you know what THAT means….Confession: I have an extreme love of pumpkins. An almost kinky, unhealthy obsession, except they’re loaded with vitamin A, C and other amazing vitamins which makes this squash about as healthy as food gets.
I love it in pies, cookies, crumbles, pumcakes (recipe below!), roasted, mashed, souped up or down…
I’m in awe of the creative way that so many people use them!
Is that pumpkin abuse? 🙁
- I love to see them decorated
- I LOVE when they’re creatively carved
- I love to use them as a vessel for floral arrangements or as a planter
- I LOVE, LOVE, <3 the color! It’s sublime… and I’m personally offended that Pantone has not declared pumpkin the color of the year for 2014, but I guess since Tangerine Tango was the color last year, they needed to be fair to the other kids on the color wheel…
- I love pumpkins when they’re Photoshopped….WHAT???
Like this fabulous Photoshopped pumpkin by Ice Flow Studios. Take their tutorial on how to photoshop a pumpkin here
Or how about this baby done by Maureen Coates from Modecor?
Who says a pumpkin has to be a traditional, butch, triangle-eyed, Jack O Lantern? How about Maureen’s Cyclops with a preview of the goodies to come if you have the courage to ring the bell?
And being a girlie-girl at heart, who believes that there is no such thing as too much bling, I’m especially partial to Kelly’s embellished pumpkin, from Saab Spa, Salon, except for the spider, in which case I’d have my sledgehammer on its head so fast there would be bling everywhere….
Then there are the sophisticates among us who create elegant pumpkins as a table center piece. Fortunately this squash lasts longer than most fruit so it lasts for a while before getting stinky and squishy….
But back to the sophisticates….how about these designer metallic ombré pumpkins from Megan Pesce? So preeeeety! You can talk pumpkin talk to Megan here.
Sadly, our neighborhood has very few children who go out trick or treating, and for years we bought boat loads of candy only to have 7 kids come to the door so ate it ourselves and watched the chocolate belly swell….so this year, we’re turning off the lights and eating my special pun’kin pie…
with a cornucopia of fall bounty from the garden…
And pumcakes for brekkie….
I added organic pumpkin puree to an existing wheat-free pancake recipe and the results were delish! Recipe below…
FULL DISCLAIMER! THIS RECIPE HAS NOT BEEN TESTED BY MARTHA STEWART SO MAKE AND CONSUME AT YOUR OWN RISK! 😉
I try to use Fair Trade and organic ingredients whenever possible, but it may not kill you if you don’t…
1/2 Cup Gluten-free rolled oats
1/2 Cup wet cottage cheese
1/2 tspn baking powder
1/2 tspn vanilla
1 heaping teaspoon of pumpkin pie spice (more or less to your taste)
Put the whole shebang in a blender and pour smallish portions onto a piping hot skillet. Flip when golden. You can top these with butter and maple syrup or do as I did in the photo and top with mixed berries, a dollop of Greek yogurt and home-made cranberry sauce. This somewhat smothers the delicate pumpkin taste, but it’s yummy none-the-less! This recipe serves two.
I’d love to hear about your favorite pumpkin recipes or pumpkin creations, so post a comment and pic…just keep it clean!
Next week: My personal haunted country manor house story!