Pummy-ummy-umpkin!
Pumpkin Pasta!
When October hits, families head out in droves to the nearest pumpkin patch and pick the most delectable specimens to take home and carve. The result is a mess of pumpkin guts that usually gets turned into delicious pie. Sadly, by the time Thanksgiving rolls around, pumpkin pie loses its magic. But there’s an easy cure: pumpkins can be used in all kinds of tasty dishes!
Pumpkin cookies are a pretty obvious alternative to pie, but you can make them vegan for a more original twist. The Post Punk Kitchen offers a recipe for pumpkin oatmeal cookies, and it’s easy to find other vegan pumpkin cookie recipes online.
For something a little more on the wild side, why not try cooking some pumpkin quiche? This pumpkin quiche with blue cheese and thyme recipe from thepassionatecook calls for real pumpkin meat (don’t cheat and use canned!) and fresh herbs.
Maybe quiche isn’t your thing – that’s okay. Another innovative way to get rid of leftover pumpkin is to whip up a batch of creamy pumpkin pasta. Alternatively, substitute pumpkin meat in any dish that calls for butternut squash, as the two have similar consistencies.
