Just in time for Thanksgiving, I’m bringing you the ultimate of pumpkin recipes! How about a Pumpkin Whoopie Pie?! If you’re not familiar with whoopie pies, my definition of them would be, two cake-like cookies with a cream filling in-between. Chocolate and white cream are popular, but when I was at The Wilds of New England in September, a sweet young woman made these pies for all the ladies’ dessert!!! I begged asked her if she would share her recipe, and she sweetly obliged! Continue reading “Pumpkin Monday Returns!”→
For the last feature of Pumpkin Monday, we’ll close out with the EASIEST three-ingredient Pumpkin Dip. This is so fast to whip up! You can refrigerate it to let it firm up, but we also found it delicious immediately!
I came upon this recipe on Pinterest where there were LOTS of variations, and then I added my own touch to it by having to improvise. The recipe calls for Cool Whip, which would work great. I had fresh whipping cream on hand…and that’s never a bad thing! I whipped up the cream with about 2 Tablespoons powdered sugar and it was perfect! This would be a great appetizer before Thanksgiving, or even as one of the desserts! It would be so easy to keep these three ingredients on hand so you could pull a fast treat together in a snap!
Here’s the simple recipe:
1 -15 oz. can pumpkin puree
1 -8 oz. container Cool Whip, thawed – (Or use 1 pint Whipping cream sweetened with 2-4 Tbl. Powdered sugar)
1 package 1.5 oz. Vanilla Instant Pudding Mix
1 teaspoon pumpkin pie spice (optional, but adds great flavor!)
Directions: Cream together all ingredients with an electric mixer until well combined and fluffy. Chill in the fridge until ready to serve. Serve with Vanilla Wafers, Cookies, or Graham Crackers.
I love entertaining in the fall because you can really keep things simple. Why not host dinner and serve a great salad, an award-winning (but easy) soup, purchased rolls and this Pumpkin Dip and coffee for dessert?
What’s better than a good breakfast? Sharing it with friends! We had the blessing of doing just that this weekend.
Today’s pumpkin theme take us to the breakfast table where yummy Pumpkin Waffles bring fall to your morning. Since we had a guest this weekend I wanted to have something a little special to start their day.
My menu included:
Pumpkin Waffles Bacon Fruit topped with yogurt and granola Coffee
I hope my breakfast made our guest feel as glad to be with us as we were to have him here!
Many Pumpkin Waffle recipes I looked at had the complaint that the waffles weren’t crispy. My remedy was making them ahead of time, freezing them and then popping them into the toaster before eating. They were perfect! To do that I:
Let the waffles cool on a cooling rack.
2. Put waxed paper between the waffles and layered them in a Ziploc Bag. Then I popped them into the freezer until the next day! I simply toasted them in the toaster until they were crispy.
3/4 cup all-purpose flour
1/2 cup whole wheat flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
2 large eggs
1-1/4 cups buttermilk
1/2 cup fresh or canned pumpkin
2 tablespoons butter, melted
Butter and maple syrup, optional
In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, buttermilk, pumpkin and melted butter. Stir into dry ingredients just until moistened. Note: I substituted the cinnamon, ginger and cloves with 1 1/2 tsp Pumpkin Pie Spice
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. (I used a Belgian Waffle Maker) Serve with butter and syrup if desired.
These waffles have a nice pumpkin flavor, helped by the spices. I love having homemade waffles in my freezer ready for a quick breakfast. In thirty minutes you can whip these up and stick them away – or eat right away! It’ll be a great start to your day!!
Happy Pumpkin Monday! Or should that be, “Happy Monday, Pumpkin?” =) At any rate, I tried a new pumpkin recipe this week when I needed a quick dessert for a picnic lunch and I wanted to share the recipe with you on this, our thirdPumpkin Monday!