When I worked as a baker, we sold pumpkin muffins, pumpkin granola, and pumpkin spice lattes by the dozens once the air turned chilly. It was pumpkin season and we did everything we could to satiate the pumpkin craving.
Pumpkin spice is delicious but that’s not the only way to use fall’s favorite vegetable. Pumpkin can do so much more!
These recipes use either fresh or canned pumpkin. For recipes that use fresh pumpkin, look for sugar pumpkins or pumpkin pie pumpkins. The pumpkin should feel heavy for its size and have a smooth exterior with no soft spots, browning or mold. Also, in a pinch you can usually substitute butternut squash for pumpkin in most recipes and no one would be the wiser.
Pumpkins have a long shelf life so feel free to pick up a few so that you’re prepared when the pumpkin craving strikes.
When it comes to canned pumpkin just double check the label to make sure you’re buying canned pumpkin purée and not pumpkin pie filling.
