Pumpkin 3 Ways!

IMG_9707As I mentioned in my last post, it’s that time of year when everything is pumpkin!  Lately, I can’t get enough so I thought I’d write about three different ways to use this popular ingredient.  Last week I made peanut butter pumpkin overnight oats.  The recipe was featured on Gluten Free Jess (great blog!), and they were delicious!!!  I also added cinnamon and a packet of Aloha vanilla protein powder.  You can get the recipe here.  You won’t be disappointed!

Since I had leftover pumpkin from the overnight oats recipe, I decided to make a healthy pumpkin cookie.  The recipe calls for oat flour, which is just oats ground up.  You can use a food processor or coffee/spice grinder to get the desired consistency.  I added mini semi-sweet chocolate chips and cinnamon chips, but you could also toss in dried cranberries, pumpkin seeds, or chopped walnuts.

Lastly, one of my favorite pumpkin recipes is Penne with Pumpkin-Gorgonzola Sauce.  I haven’t made it for a few years, and I’m not sure why!  The combination of the pumpkin, Gorgonzola, and sage creates a creamy, delicious sauce that’s different from your traditional pasta sauces.  I definitely need to make this soon!  I hope you enjoy all of these great ways to use pumpkin!

Cinnamon Chocolate Chip Pumpkin Cookies
1/2 cup pumpkin puree
2 tablespoons honey
1 large egg
1/2 teaspoon vanilla
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
Pinch of salt
1 cup oat flour
1/4 cup mini semi-sweet chocolate chips
1/4 cup cinnamon chips

IMG_9711In a large bowl, whisk together the pumpkin, honey, egg, and vanilla. Whisk in the brown sugar.  In a small bowl, stir together the cinnamon, pumpkin pie spice, baking soda, salt, and oat flour.  Add to the pumpkin mixture and stir until just combined.  Stir in the chocolate chips and cinnamon chips.  Chill the dough for 30 minutes.  Scoop out tablespoonfuls of the dough onto a parchment lined cookie sheet.  Bake at 350ºF for 6-8 minutes.  Cool slightly before removing to a wire rack to cool completely.

Penne with Pumpkin-Gorgonzola Sauce
1 pound penne pasta
1 tablespoon olive oil
1 large onion, sliced vertically
4 garlic cloves, minced
1 teaspoon fresh sage, chopped
1 12 ounce can evaporated milk
1 1/2 tablespoon cornstarch
1 1/2 tablespoon cold water
2 ounces Gorgonzola
1/2 cup pumpkin puree
1 teaspoon Kosher salt
1/2 teaspoon fresh ground pepper
1/8 teaspoon nutmeg, grated
Fresh sage for garnish

Cook pasta according to package directions.  Set aside and keep warm.  Heat oil in a large pot over medium-high heat.  Add the onion and garlic and cook until tender, stirring occasionally.  Add to pasta.  Combine the sage and milk in a medium saucepan over medium heat.  Bring to a simmer and cook 2 minutes until thick and smooth, stirring constantly.  Remove from heat and stir in the pumpkin, salt, pepper and nutmeg.  In a small bowl, combine the cornstarch and water and whisk together.  Add to the pumpkin mixture along with the Gorgonzola.  Combine the pasta and onion mixture with the pumpkin-Gorgonzola sauce.  Toss well to combine.  Garnish with fresh sage and serve with crusty bread.  Enjoy!



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