Super Simple Recipe - Pumpkin Puree + Great Recipes to Go Along

Katie, from Frugal Femina, did THIS guest post on Money Saving Mom this week about how to make your own pumpkin puree. We have bought several pumpkins this year and I hate to see them go to waste simply sitting on my side board looking pretty (although it does look very lovely, hehe!) I decided to share the pumpkin puree instructions as well, along with some of my own favorite pumpkin recipes.
Microwave Pumpkin Puree

Cut the pumpkin in half. Scoop out all the seed and strings. Cube with the rind on. Put the chunks in a microwave safe bowl with a small amount of water. Cover loosely with plastic wrap. Cook on medium until soft...check every few minutes (microwave times vary). Once soft, remove from microwave and let cool. Once cool, peel off rind. Blend until smooth.

Crockpot Pumpkin Oatmeal

2 cups quick cooking rolled oats
3 cups 2% milk
1/2 cup Pumpkin Puree
1/4 tsp. Pumpkin Pie Spice
1/8 tsp. cinnamon
1/4 cup raisins or Craisins (I prefer Craisins, however, my youngest daughter is allergic to cranberries so we usually use raisins)
1/4 cup brown sugar

Add all ingredients into a crockpot and cook on low for approximately 4-5 hours. I usually do this right before I go to bed at night (yes, I do go to bed way later than I should most nights) and it is ready for breakfast the next morning (I usually get up around 5 and turn it off to let it cool and it is perfect at 7 a.m.).

Pumpkin Muffins

1 (18.25 oz.) package of yellow cake mix
1 3/4 cups of Pumpkin Puree
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves

Preheat oven to 350 degrees. Grease muffin tin (I use a mini muffin tin for my children). In a large bowl, combine the cake mix, Pumpkin Puree, cinnamon, nutmeg, and cloves. Mix with an electric mixer until smooth. Spoon the mixture into muffin cups. Bake approximately 20-25 minutes (shorter time for mini muffins), or until a toothpick inserted comes out clean.

Pumpkin Pancakes

2 cups pancake mix
1 1/2 cups buttermilk
2/3 cup Pumpkin Puree
2 tbs. sugar
1/2 tsp. cinnamon
1 1/2 tsp. Pumpkin Pie Spice
2 tbs. melted butter
1 egg

In a large bowl, whisk together the dry ingredients. In a separate bowl, whisk together the wet ingredients. Then, fold the wet ingredients into the dry ingredients. Cook on a skillet, pouring 1/4 cup portions and cooking for 2 minutes on each side. Serve with syrup or Pumpkin Butter.

Pumpkin Pie Spice

You can buy this in a store or you can follow this recipe to make your own.

1/2 cup ground cinnamon
1/4 cup ground ginger
1/8 cup ground allspice
1/8 cup ground nutmeg

This makes 1 cup of Pumpkin Pie Spice, which is more than enough to make all the pumpkin recipes you have lined up this season.

Roasted Pumpkin Seeds

Click HERE for the basic recipe plus a huge list of optional seasonings to try.

Pumpkin Baby Food

You can serve the pumpkin puree as is or combine Pumpkin Puree with any number of fruits. Cook your fruit of choice until soft and blend together with the pumpkin puree. Adding a little bit of cinnamon is optional.

This is something I definitely want to try for my son Elijah. He is still too young to eat baby food, so I will be freezing some of the Pumpkin Puree in some ice cube trays to use when he is ready. I am most interested in trying pumpkin and apples and pumpkin and bananas.