http://www.pumpkinnook.com/cookbook.htm

http://allrecipes.com//HowTo/pumpkin-recipes/Detail.aspx

http://www.bhg.com/holidays/thanksgiving/recipes/pumpkin-recipes/

http://homecooking.about.com/library/archive/blpumpkins.htm

As a big pumpkin fan, I felt very blessed during the pumpkin shortage earlier this year to have cans of Libby’s pumpkin lined up in rows on my shelves. I had purchased them on sale last November. It was a lesson on how preparedness can help us to enjoy simple comforts, as well as sustain us in difficult times.

Canned pumpkin is a great addition to food storage.  It packs a nutritious punch, but (I have to be honest) I store it because I’m addicted to the spicy sweetness of pumpkin cookies, pumpkin bread, pumpkin muffins, etc.  The aroma of anything pumpkin baking in the oven is almost intoxicating!  So, I was thrilled to find this fun site dedicated to pumpkin recipes. I’m posting it here for all of you fellow pumpkin addicts to enjoy as well.

http://www.pumpkinrecipes.org/

The pumpkin shortage is over, so be sure to stock up on canned pumpkin for your food storage next month, while it’s on sale for Thanksgiving!

It’s a tradition in my household to prepare a fun breakfast for Conference Weekend (mostly because I like breakfast foods and this gives me a reason to make something special).  Unlike some people, I don’t think pumpkin recipes are just for the Fall months, so last weekend I tried this tasty recipe for Pumpkin Blender Wheat Waffles  from Everyday Food Storage. Instead of serving with the Caramel Syrup as suggested, I topped ours with some homemade apple pie filling , and of course a dollop of whipped cream. So delicious!

Canned pumpkin is one of my favorite food storage items.  It’s very nutritious and works so well in countless comforting recipes.  Don’t wait until Fall to enjoy this yummy waffle recipe.  With whole wheat flour and pumpkin, it makes for a healthy breakfast.  You can serve it with pure maple syrup or agave nectar for an even smarter option.

It’s just a simple sheet cake, but I love this spicy seasonal recipe.  I stock canned pumpkin in my food storage because it’s a healthy addition to baked goods (and I love its flavor). With the exception of the butter and cream cheese in the frosting, you probably have all of the ingredients on hand to whip up this cake, so why wait?  Here’s the simple recipe:

PUMPKIN SHEET CAKE

1 can (16 oz.) pumpkin

2 c. sugar

1 c. oil (I used half applesauce to reduce fat)

4 eggs

2 c. all-purpose flour (I’m sure you could substitute at least half wheat flour.)

2 tsp. baking soda

1 tsp. ground cinnamon (I substituted pumpkin pie spice for more flavor.)

1/2 tsp. salt

FROSTING

3 oz. cream cheese, softened

5 Tbsp. butter or margarine, softened

1 tsp. vanilla extract

1 3/4 c. powdered sugar

3-4 tsp. milk

chopped nuts (optional)

In a mixing bowl, beat pumpkin, sugar and oil.  Add eggs and mix well. Combine flour, baking soda, cinnamon, and salt.  Add to pumpkin mixture and beat until well blended. Pour into a greased jelly roll pan (15 x 10 x 1).  Bake at 350 degrees for 25-30 minutes or until cake springs back.  For frosting, beat cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar and mix well. Add milk until frosting reaches desired spreading consistency. Frost cake and sprinkle with nuts if desired.

PUMPKIN STREUSEL MUFFINS

Combine dry ingredients:

2 1/2 c. flour

1 tsp. pumpkin pie spice

1 tsp. salt

2 c. sugar

1 tsp. baking soda

Then add:

1 15 oz. can pumpkin

2 eggs, beaten (or 2 Tbsp. powdered eggs + 1/4 c. water)

1/2 c. oil (I use 1/4 c. oil + 1/4 c. applesauce)

10-11 oz. applesauce (or you can use grated apples or crushed pineapple)

Pour into greased muffin tins and top with streusel mixture.

STREUSEL:

4 T. flour

1/2 c. sugar

1 tsp. cinnamon

8 Tbsp. butter

Cut butter into flour, sugar and cinnamon until it forms a crumbly mixture.  Sprinkle onto muffin batter.

Bake muffins at 350 degrees for about 30 minutes.  Yield: 2 dozen

Another popular way to use canned pumpkin is in cookies.  This week I product-tested a Pumpkin Chocolate Chip Cookie Mix from Alison’s Pantry that was delicious (and made my kitchen smell fantastic)!  Spiced pumpkin and chocolate go together like Autumn and crunchy leaves! The cookies looked and tasted just like my favorite recipe, but whipped up in about 5 minutes.  I loved them warm from the oven, while the chocolate chips were still gooey!  My daughter actually took a plate of them to a party and no one would have guessed they were from a mix.  This mix is also convenient for food storage because it only requires oil and a can of pumpkin.  The package will make about 96 cookies and costs $7.69.