Canned Pumpkin: Not Just for Thanksgiving
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Canned pumpkin puree is a workhorse of the Thanksgiving feast, but we like to stock up on it as soon as it really feels like fall (read: right now). Check out some non-pumpkin-pie applications for this extremely versatile shortcut ingredient that makes any meal, snack or dessert scream autumn.
Loaded with fiber from the oats and canned pumpkin, this spiced oatmeal makes a comforting breakfast. Make a large batch and thin it out with a little milk or water for a speedy morning meal.
Tara Donne
Pumpkin Soup with Chili Cran-Apple Relish
Meet the perfect creamy, fall-flavored bowl to usher in soup season.
Pumpkin Bread
Fragrant with allspice, cinnamon, nutmeg and cloves, this quick bread is extra-moist thanks to its star ingredient.
Ree Drummond uses wonton wrappers filled with spiced pumpkin puree in this genius shortcut pasta recipe that feels elegant enough for a dinner party.
Matt Armendariz, 2013, Television Food Network, G.P. All Rights Reserved
Pumpkin Chocolate Chip Cookies
Give the after-school staple a fall makeover.
Todd Plitt, 2014, Television Food Network, G.P. All Rights Reserved
In five minutes flat, you’ll have a pumpkin-spiced breakfast to sip on the go.
Renee Comet, 2013, Television Food Network, G.P. All Rights Reserved
Savor this seasonal coffee-shop favorite in your very own kitchen and save a few bucks. A little pumpkin puree added to the warm milk gives our latte extra body.
Mini Pumpkin Cupcakes with Chocolate Frosting
Hello, fall bake sale. Pumpkin puree makes these bite-size treats extra special and seasonal. Decorate them with chocolate frosting and colorful sprinkles and they’re sure to be a best-seller.
Check out 50 more things to make with canned pumpkin from Food Network Magazine.
