Pumpkin not only tastes good, but it’s a nutritional powerhouse. Just 1 cup of mashed pumpkin contains 200 percent of the daily recommended intake of vitamin A. Not only that, but it’s low in calories, rich in fiber and a great source of beta-carotene, one of those antioxidants touted by the medical community.
Try a Pumpkin Parfait for breakfast. Combine canned pumpkin with cinnamon, ginger & nutmeg. Layer with Greek yogurt and granola.
Add pumpkin to pancake batter. (Reduce the liquid a bit.) Top with bananas, cinnamon & walnuts.
I love to use hummus as a veggie dip, wrap filler with greens or instead of mayo in a sandwich. Try this one!
White Bean Pumpkin Hummus
- 1 cup canned pumpkin puree
- 1 (15-ounce) can cannellini (large white) beans, rinsed and drained
- 2 tbsp. tahini
- 2 ½ tbsp. fresh lemon juice (from about half of a large lemon)
- 1 tbsp. extra-virgin olive oil
- 2 garlic cloves, minced
- 1 tsp. cumin
- ½ tsp. smoked paprika, plus extra for serving
- Kosher salt, to taste
- Add all ingredients to a food processor and blend until smooth. Add a pinch of kosher salt, then blend again and taste. Add more salt if desired. Serve in a bowl with extra smoked paprika sprinkled on top.
Enjoy the flavor of fall with pumpkin!
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