week of 'ween: five ways to eat pumpkin!

we are in the midst of my first annual seven days of halloween (or week of 'ween, as it has come to be named), and today i'd like to share five ways to eat pumpkin! this post will make your mouth water and your stomach growl....are you ready?

see five amazing pumpkin recipes after the jump! (click below)

pumpkin cinnamon rolls with caramel icing i have no words. just...look at the picture.

pumpkin garlic knots my little sister shared this recipe on our family's food blog, and it sounds absolutely delicious. i'm making it for some friends we have visiting this weekend!

pumpkin pie milkshakes pumpkin pie you can drink through a straw? there is no reason not to make this.

pumpkin spice eggnog steve bought some pumpkin spice eggnog from the grocery store last year and it lasted us like, one night. it. was. so. good. i would love to make my own!

pumpkin waffles oh my gosh. okay, i love waffles more than pretty much any other food. this recipe blew my mind, because i can't possibly think of anything else i'd rather eat. except maybe pumpkin chocolate chip waffles.

 pumpkin waffles

so, there you have it, five delectable ways to eat pumpkin. you may have noticed [almost] all of these recipes are sweet. that's because i have a huge sweet tooth. also, it tastes less like a vegetable that way. so, any favorite pumpkin recipes of your own? i'd love to hear (and try)!

p.s. don't forget about the seeds! i like mine baked with a little olive oil and sprinkled with salt. how about you?


Ace and Waleena...Two people, actually said...


Jacqueline here.

I have been drooling over pull apart pumpkin money bread with maple glaze (although I might use a cream cheese glaze instead) at www.laurenslatest.com See below for the recipe, but the photo is scrumptious so go to the website to see it if you want. I am dying to make it!

Pull Apart Pumpkin Monkey Bread

yield: 6 servings
Recipe Ingredients:
for the dough-
1/4 cup warm water
1/4 cup warm milk
1 1/2 teaspoons active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, beaten
2 tablespoons melted butter, cooled
2/3 cup pumpkin puree
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 2/3-3 1/3 cups bread flour
for the coating-
1/3 cup melted butter
3/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
for the glaze-
1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons half & half {or milk}
1/8 teaspoon vanilla extract
In large stand mixer fitted with the dough hook attachment, stir milk, water, yeast and sugar together. Let it sit for 5-10 minutes to proof yeast. If mixture is foamy, then you can continue. {If nothing happens, then odds are your yeast is no good, or you killed it with hot water and milk! Try to get your water and milk to be warm to the touch, like baby bath water.}
Stir in salt, egg, butter, pumpkin puree, cinnamon, nutmeg, and half the flour and mix. With mixer on, pour in remaining flour bit by bit until dough pulls away from the sides and is sticky but when touched doesn’t really stick to your hands. {For me, that was 2 tablespoons shy of 3 cups of flour.} Once you reach this stage, turn mixer on for 4-5 minutes to knead. Lightly grease dough and bowl and cover to rise for 1 hour. Stick it somewhere warm and draft-free.
Lightly grease a bundt or angel food cake* pan with non stick cooking spray and set aside. Create a coating station by placing sugar and cinnamon together in a small bowl and melting the butter in another bowl. Punch down dough and remove from bowl. Cut dough into small pieces about 1 tablespoon in size. Roll in butter, coat in cinnamon sugar and place into prepared pan. Repeat until no dough remains. If there is extra butter or sugar, pour over the top of the dough pieces in the pan. Cover pan with plastic wrap and let rise another hour in a warm spot in your kitchen.
Preheat oven to 350 degrees. Bake monkey bread for 25 minutes or until the top begins to brown slightly. Remove from oven and cool 20 minutes.
While monkey bread is cooling, prepare glaze by mixing powdered sugar, maple syrup, half & half and vanilla together in a small bowl until smooth.
Remove warm pull aparts onto serving dish and drizzle with glaze. Serve warm.
*I used an angel food cake pan that had a removable bottom and some of the butter and sugar mixture leaked out of the bottom and made a mess of my oven! If you are going to use a similar pan, make sure to place on a baking sheet, or wrap the bottom of the pan with foil.

elise said...

j, this sounds absolutely scrumptious. i'm more of a cream cheese glaze kind of girl myself, but i would eat it with maple glaze, too (i think i would eat it with any sort of glaze...or none at all). thank you for sharing!