Pumpkin is too expensive these days to let a few leftover tablespoons go to waste. Here are three of my favorite uses for the nutrient-rich orange puree. None require more than 1/4 cup of pumpkin puree.
#1. PUMPKIN PECAN PANCAKES
My friend Joan of Orange Waffles’ fame recently wrote, “I had been wanting the pumpkin pancakes that I-Hop has been advertising, so I decided to try to make some. I was going to open a can of pumpkin to make a cake today anyway. The cake only used 1 cup.”
Joan adapted her favorite pancake recipe from one of her favorite cookbooks. I recognize it as the Feather Pancakes from my Better Homes and Gardens Quick Breads Cook Book, published the year before I got married a l-o-o-o-n-g time ago. It has been around a while, but it’s a keeper.
Although I don’t claim to be a pancake connoisseur, I really like these–enough to forsake my usual bowl of yogurt and cereal occasionally. Joan recommends drizzling them with hot caramel sauce (although maybe not as much as you see in the picture–YIKES!) and a little maple syrup on the side. See the recipe here.
#2. PUMPKIN GREEK YOGURT with Cookie Crumbles
I eat a LOT of homemade nonfat Greek yogurt so I’m always looking for creative ways to eat it. Whenever I have a tablespoon or more of leftover pumpkin, this is my first thought.
Add a couple of tablespoons pumpkin puree to 6-8 ounces of plain Greek yogurt along with your favorite sweetener. For me, it’s a packet of Splenda or a tablespoon of sugar-free Torani syrup, preferably the Gingerbread or Pumpkin Pie flavor. Honey, sugar, or a different artificial sweetener would also work.
Add a 1/2 teaspoon of pumpkin pie spice or cinnamon and combine until smooth.
Serve with a crispy cookie crumbled on top for a low-calorie facsimile of pie with a crumb crust. Gingersnaps are pictured but vanilla wafers or graham crackers would also work.
#3. PUMPKIN SPONGE PIE (same thing as Grandma’s Magic Pumpkin Pie with Incredible Layers)
This family favorite tastes great with pumpkin instead of squash and requires only 2 rounded tablespoons of pumpkin puree. At this point, I’m sure my sisters are wondering what in the world a sponge pie is and why I’m calling it a family favorite.
Turns out, that’s the kind of pie we’ve been eating all these years. Google turned up recipes for Lemon Sponge Pie and Chocolate Sponge Pie as well. (I’ll be trying those soon.)
They’re all made by separating eggs, whipping the whites until stiff, and folding them into the remaining ingredients to produce a light but sweet treat with the characteristic layers we love.
To make pumpkin sponge pie, go to Grandma’s Magic Pumpkin Pie with Incredible Layers.