Dear Libby’s, Welcome Back!

by HEAB on October 12, 2010

Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!

Like most of you, since last fall, every time a pumpkin craving has hit, I’ve had to satisfy it with some non-Libby’s brand of canned pumpkin or canned butternut squash. I finally found some of my beloved Libby’s (it really is the best) at Kroger last week. Usually, I prefer the smaller cans, but I did not hesitate to throw the only large can they had on their shelf into my shopping cart.

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So, what does one do with so much pumpkin? Well, there are many uses, but I came up with two new ones just this morning.

Use #1 was my breakfast:

World’s healthiest pumpkin roll…

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Flourless Egg Crepe filled with pumpkin, homemade chocolate coconut butter, and pumpkin pie spice.

Use #2: Pumpkin Chocolate Oaties…

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I doubled my Maple Nut Oaties recipe, using Justin’s Chocolate PB as my nut butter of choice, and instead of 1 cup of maple syrup, I subbed 1/2 cup pumpkin along with 1/3 cup honey. I also added a hearty dash of pumpkin pie spice. Oh my gosh, these are so good, and I can’t wait to send them to a certain photographer. :)

What’s your favorite use for pumpkin?

{ 144 comments }

Samantha Angela @ Bikini Birthday October 12, 2010 at 10:12 am

Favourite use for pumpkin:
-making jack-o-lanterns

eatmovelove October 12, 2010 at 11:07 am

LOL! Yes. :)

Jessica @ How Sweet October 12, 2010 at 10:14 am

I love pumpkin in baked goods the most. But I would love to try that crepe!

S @ extremebalance.net/blog October 12, 2010 at 10:17 am

Funny you should ask–I was just preparing a post on it. I like pumpkin mousse (health-ified!), pumpkin protein pancakes (thanks to you for the inspiration, I’m eating them now), and yogurt cheese with pumpkin and spice. And then there’s curried tofu pumpkin stir-fry, for something savoury. Love pumpkin!!

HEAB October 12, 2010 at 4:10 pm

S,
Yogurt cheese with pumpkin spice? Wow, that sounds so good! Bet it would be delicious atop pumpkin protein pancakes. :)

Heather (Heather's Dish) October 12, 2010 at 10:17 am

i adore pumpkin…currently craving pumpkin cheesecake and i can’t seem to get it off my mind!

Amanda Harvey October 12, 2010 at 10:18 am

Dark Chocolate Pumpkin muffins made with almond meanl flour!!! Yum yum :)

HEAB October 12, 2010 at 4:11 pm

Amanda,
Yes, yum yum indeed. :)

joyce October 12, 2010 at 10:18 am

Hi!
what makes you love Libby’s over other brands of pumpkin?

HEAB October 12, 2010 at 4:12 pm

Joyce,
Not sure. It just tastes really fresh and perhaps a bit sweeter?

Jason October 12, 2010 at 10:22 am

I have to disagree with Libby’s being the best. I’m a fan of Lake Shore pumpkin. I think it’s because it’s not as pre-spiced as others and I can add the spices to our liking.

Libby’s is all they sell in the grocery stores here. I’d be happy to send you some (or all of it) so the local stores would carry something different.

Carolyn October 12, 2010 at 5:43 pm

Libby’s canned pumpkin has only one ingredient… 100% pure pumpkin.. their canned pumpkin PIE MIX is spiced but the canned pumpkin is just that.. no spices…

Holly @ couchpotatoathlete October 12, 2010 at 10:24 am

I love pumpkin bread, muffins, anything. But most of all I love pumpkin pie!

nicole October 12, 2010 at 10:27 am

I love making pumpkin and PB sammiches, pumpkin pancakes and pumpkin breads, cakes, cookies, bars, etc. I also like to throw it in my oats, although I will admit, I’m a little pumpkined out (in my oats anyway)
But the above commenter (S @ extremebalance) curried tofu pumpkin stir-fry?? I’m heading over there now to check that out!!

XOXOXO

Alex @ Spoonful of Sugar Free October 12, 2010 at 10:33 am

I just made a grain-free pumpkin bread! It has lots of almond butter in it, so I am sure you would LOVE it! I’m posting the recipe soon…

HEAB October 12, 2010 at 4:14 pm

Alex,
I’m pretty sure I would as well. :)

Mallory October 12, 2010 at 10:40 am

can of pumpkin + can of coconut milk + 2-3 eggs + block of chream cheese, spices(nutmeg/ginger/cinnamon) + sweetner or protein powder….whiz, bake, EAT hahaha sometimes i make a nut crumbly topping too….all depends on my food budget that week! lol

HEAB October 12, 2010 at 4:18 pm

Mallory,
Well, that sounds easy enough…and quite delicious as well. Thx! :)

Rachel (Two Healthy Plates) October 12, 2010 at 10:41 am

Right now my favorite use for pumpkin is pumpkin pie smoothies – taste just like a milkshake! My husband and I have been eating them for dessert for the last 3 days. Yum =)

HEAB October 12, 2010 at 4:20 pm

Rachel,
What do you put in your smoothies?

Rachel (Two Healthy Plates) October 12, 2010 at 7:28 pm

I make my smoothies with 1/2 cup pumpkin, 1/2 cup almond milk, 1/2 cup vanilla yogurt, 1/2 frozen banana plus several shakes of pumpkin pie spice and cinnamon. I like the texture that the yogurt gives the smoothie and the vanilla is the perfect amount of sweetness for me..if I used plain yogurt I would probably use some type of sweetener. It’s so good…sometimes I like to put in the freezer for a while!

HEAB October 12, 2010 at 8:03 pm

Rachel,
Sounds easy & delicious. Thanks for sharing! :)

Tina @ Faith Fitness Fun October 12, 2010 at 10:44 am

I love the thought of wrapping it in egg! I like doing eggs in sweet ways at times and I need to try this.

Anna @ Newlywed, Newly Veg October 12, 2010 at 10:45 am

I’ve been making lots of pumpkin baked good lately– I love how moist it keeps everything!

Those “crepes” look to die for!

Victoria October 12, 2010 at 10:46 am

1. Pumpkin brownies, of course
2. Creamy pumpkin goat cheese pasta sauce. Or really, use it as a sauce on anything…

jennifer October 12, 2010 at 11:52 am

would LOVE some more info on #2!!! :)

Victoria (District Chocoholic) October 12, 2010 at 12:46 pm

Sadly, my blog is all about chocolate. But maybe I’ll add #2 as a bonus recipe when I write about #1 later this month.

HEAB October 12, 2010 at 4:19 pm

Victoria,
Another reader has requested your recipe for creamy pumpkin goat cheese pasta sauce, and I’d like to hear more about myself. :)

HEAB October 12, 2010 at 4:20 pm

Never mind, just saw your 2nd comment. :)

Victoria (District Chocoholic) October 12, 2010 at 5:24 pm

Well, if y’all promise to check out the blog post when I put it up, I’ll leave you the quick version of the recipe. Try it with different cheeses!

Saute ½ cup chopped yellow onion and 1 tablespoon of minced garlic in ½ teaspoon of melted butter until onion is clear. Mix with 1 ½ cups canned pumpkin, puree, and set aside.

Place 2 tablespoons flour in saucepan over medium-high heat and slowly (very slowly) whisk in 1 cup of 1% milk. Heat until thickened (about 7-8 minutes). Remove from heat and stir in 2 ounces of crumbled goat cheese until smooth. Combine with pumpkin mixture, add salt and pepper to taste, and enjoy on anything. My favorite is sautéed zucchini!

HEAB October 12, 2010 at 8:05 pm

Victoria,
Wow…I’m so making this, but I’ll wait until you have your post up so that I can link back. Please let me know when you go live with the recipe. CANNOT WAIT!

Victoria (District Chocoholic) October 12, 2010 at 8:12 pm

Will do – probably later this month. I really want to try it with another kind of cheese but I love the goat cheese soooo much. Part of me wonders if I could thin it down with some broth and pass it off as soup.

sweeter salt October 12, 2010 at 10:53 am

I found some Libby too! I saw a huge stack of them at a grocery store in NH and immediately threw 4 large cans into my cart! I had to stock up, I can’t find any anywhere in Maine!

Last night I made pumpkin risotto with sage – so good!

Laura

eatmovelove October 12, 2010 at 11:03 am

I only tried pumpkin last year after reading so much about it. And I LOVE it! So good in a Pumpkin Loaf (with raisins and chocolate-chips ;) ).

Does the pumpkin replace sugar since you subbed it for some of the syrup? Or is it more of an oil sub? I usually just add it all in anyways …;)

It’s all good mixed with oats and syrup :)

Strange thing – I picked up 2 different brands of Pumpkin here – and one has twice the nutritional content (Cals, carbs) as the other! Weird…I looked at the ingredients and the one that is higher says just “Pumpkin”. The one with lower values says “Pumpkin and squash”. Interesting.

Did you decide on a photo?!

HEAB October 12, 2010 at 4:24 pm

Eatmovelove,
No, I sub the nut butter for the fat, and since honey is sweeter than maple syrup, I didn’t want to sub cup for cup. So, since I needed something a little liquidy to make up for only using a 1/3 cup of sweetener, I figured the pumpkin would work perfect, and it did. Those cookies are so good!

Weird about the squash + pumpkin info, and no, cannot pick a favorite photo. I’m going to get several of them printed as I love them all. :)

Talia @ Texas Gunslinger October 12, 2010 at 11:09 am

I agree with you- Libby’s really is best! I was getting organic pumpkin and it tasted like baby food to me. Bleh!

I love warm pumpkin mixed with Greek yogurt as a snack the best:)

HEAB October 12, 2010 at 4:24 pm

Talia,
Baby food – that’s it! You’re so right.

Marina October 12, 2010 at 11:15 am

I adore anything pumpkin! Unfortunately, I can only find butternut squash, but in the end, it’s not a big difference.
this summer wasn’t too good for squashes, pumpkins or grapes :(

HEAB October 12, 2010 at 4:25 pm

Marina,
Another bad pumpkin season? Hmm, I’ll have to stock up on Libby’s then whenever I see it. :(

alyssa October 12, 2010 at 11:16 am

I take pictures! Can i be the lucky photographer?!? :-)

HEAB October 12, 2010 at 4:25 pm

Alyssa,
Hehe, no…sorry. ;)

Maryea @ Happy Healthy Mama October 12, 2010 at 11:17 am

My favorite use for pumpkin is pumpkin smoothies. Your pumpkin muffins look fantastic, though, so they might give my smoothies a run for their money!

Maryea @ Happy Healthy Mama October 12, 2010 at 11:18 am

Oops, that should say COOKIES, not muffins. I actually just made banana pumpkin muffins this morning so I must have had them on my brain.

HEAB October 12, 2010 at 4:26 pm

Maryea,
Nothing wrong with muffin brain. ;)

Felicia October 12, 2010 at 11:18 am

I am definitely trying the crepes and cookies! They look soo good, now I just have to get myself some of Justin’s chocolate nut butter :)

HEAB October 12, 2010 at 4:27 pm

Felicia,
I hope you get some Justin’s soon. The chocolate PB isn’t my favorite, but it worked great in those cookies because it’s not super sweet and worked really well with the honey. However, Justin’s chocolate almond butter is my FAVORITE chocolate nut butter ever. So good.

Evan Thomas October 12, 2010 at 11:22 am

I’ve been loving pumpkin in place of tomato past in savory dishes like quinoa and ragu. Add some maple syrup, herbs, and onions and it’s perfect.

HEAB October 12, 2010 at 4:26 pm

Evan,
Yeah, that sounds pretty perfect. :)

Katie October 12, 2010 at 11:27 am

That crepe looks like one I just ate last week! YUM.

I shamelessly bought 2 of the big cans, and 2 of the little ones. I made pumpkin butter with it though (its on my blog from yesterday). It’s pumpkin week on my blog, so all my favorite recipes will be up over there. Sweet and savory alike. :D

Jess @ atasteofconfidence October 12, 2010 at 11:32 am

Pumpkin bread is my favorite! yum:)

Cindy October 12, 2010 at 11:46 am

I love pumpkin but have yet to date been creative with it.
THIS should be the year.

I am still dying to make those flourless crepes. I just can’t seem to figure out what to fill them with when I want to eat one.
I think the pumpkin/coconut butter filled one will do!

and oaties? OH BOY

melissa @ the delicate place October 12, 2010 at 11:51 am

omg. it’s the libby’s texture just so much better! last night i had pumpkin, coconut flour, cocoa powder with some stevia and almond milk to make a pudding. also i like to swirl it into so delicious vanilla DF ice cream. aside from the obvious pumpkin pancake making that’s been going down in here

HEAB October 12, 2010 at 4:28 pm

Melissa,
Loving the pumpkin swirl combo – so simple, quick, and easy. I am in major need of some coconut flour!

Holly October 12, 2010 at 11:55 am

so, life is crazy, and i just caught up on 13 heab posts. i had so many fun comments to make – then i saw the family pictures emily did of you three. my heart melted. i <3 the ones of you in the purple dress hanging with CD in the grass. what a gorgeous family you are :)

hugs, love and flourless egg crepes (they are on the menu in my life this week).

HEAB October 12, 2010 at 4:31 pm

Holly,
Thanks so much for taking the time to catch up and for your kind words regarding our maternity photo session. The pics make my heart melt as well. I hope things calm down a bit for you soon…and if not, the egg crepes make a really quick and easy meal! ;)

jennifer October 12, 2010 at 11:56 am

Pumpkin PIE!! and anything that tastes like it! LOL
I’ve been doing the pumpkin smoothie that is made with a frozen banana and is milkshake consistency! (I think I sent you the recipe)

I know this isn’t the right thread, but…I like the picture of your belly in the purple dress, holding the leaves! But yes, all of them are beautiful!!

HEAB October 12, 2010 at 4:32 pm

Thanks Jennifer, and I really need to try the smoothie. Anything that resembles a “milkshake” makes me happy. :)

Kristina @ spabettie October 12, 2010 at 11:57 am

GAAH those pumpkin rolls look FAB !

I posted about my Fudgy Pumpkin Brownies yesterday… they are SO good, and one reader made them last night and they were a hit ! :D

I love pumpkin in baking, and mix into yogurt.

Kiersten October 12, 2010 at 12:04 pm

When Libby’s pumpkin showed up in my grocery store last Fall I went nuts and bought a ton of it. It’s a good thing it’s Fall again, because my stash finally ran out. Your pumpkin chocolate oaties sound delicious! Those would disappear fast in my house.

HEAB October 12, 2010 at 4:33 pm

Kiersten,
I’m totally stocking up this year. Learned my lesson this past year – buy Libby’s whenever you see it! ;)

Ana October 12, 2010 at 12:12 pm

I love pumpkin, and libby’s is by far the best! I like using it to make Pumpkin Soup, to make pumpkin risotto, baked in vegan pumpkin muffins, I actually like it just warmed up with cinnamon (a touch of honey or stevia is also good), so good! Lately I have been warming up a cup of almond milk with about 2tbsps pumpkin and some cinnamon and cloves (sometimes I add some ground ginger too), plus a little stevia to sweeten a bit. Heat until warm and all mixed up, steamy and delicious! Tastes like a pumpkin latte but without the coffee! I like coffee but can’t drink after 10am or it messes up my sleep (I am very, very sensitive to caffeine), so on colder days when I want a warm latte-type beverage as an afternoon snack that’s what I do, warmed milk with pumpkin, or hot cocoa made with almond milk – lovely!
To be true, I love pumpkin in all possible ways, I even like pumpkin ice cream, so good!
Ana

HEAB October 12, 2010 at 4:34 pm

Ana,
Love the idea of your coffee-less pumpkin latte. I’m totally trying that with some HEABified coconut milk! Oh, and yes, try the Oaties. They were really good. :)

Ana October 12, 2010 at 12:13 pm

Forgot to say that the pumpkin chocolate oaties looks amazingly good, I really want to try that!
Ana

Sarah R October 12, 2010 at 12:18 pm

My favorite pumpkin recipe? Pumpkin whoopie pies. Completely unhealthy, but so worth it.

Emily October 12, 2010 at 12:29 pm

These are such awesome uses of pumpkin. I am so far using mine for sweet stuff (oatmeal, cookies, scones) but am thinking I want to try something more savory with it. Any ideas?

HEAB October 12, 2010 at 4:37 pm

Emily,
Evan above has been using it in place of tomato paste in savory dishes, it goes great over pasta or veggies with some goat cheese and sage. I also love adding it to chili or Snobby Joes:
Ingredients:
1 cup uncooked lentil
4 cups water
1 T butter
1 medium yellow onion, small dice
1 green bell pepper, seeded, small dice
2 cloves garlic, minced
3 T chile powder
2 t dried oregano
1 t salt
1 (8-ounce) can tomato sauce
1/4 cup tomato paste
2-3 T maple syrup
1 T prepared yellow mustard

Pour the lentils and water into small saucepan. Cover and bring to a boil, then lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done, preheat a medium-sized saucepan over medium heat. Saute the onion and pepper in the butter for about minutes, until softened. Add the garlic and saute for a minute more.
Stir in the cooked lentils, chile powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.
Turn off the heat and let the pot sit for about 10 minutes, so the flavors can meld.

Lauren @ WWoB October 12, 2010 at 12:39 pm

I like to use pumpkin to make a pasta sauce. I add in butter and cream and some spices and it is so delicious! There is also pumpkin icecream… pumpkin yogurt… pumpkin jam… pumpkin oats… pumpkin curry… pumpkin muffins… pumpkin waffles and pancakes… pumpkin hummus… pumpkin glazed chicken.
Have I thoroughly appalled you?

HEAB October 12, 2010 at 4:38 pm

Lauren,
Nope, not at all. They all sound delicious…especially that pumpkin glazed chicken! :)

Sarah October 12, 2010 at 12:40 pm

Rolled oats with pumpkin, walnuts, unsweetened vanilla almond milk, cinnamon & a dash of agave syrup. Best fall breakfast ever.

chelsey @ clean eating chelsey October 12, 2010 at 12:40 pm

I <3 everything about this post – basically because I <3 everything about pumpkin!

polly October 12, 2010 at 12:46 pm

hi love!

Libbys = THE BEST. Oh yes. Thick and orange and just so pumpkin-y.

I was going to use it today in my peppers, but HAD to use that squash! Oh Heather, you are so right. Roasted squash is devine!

Now I have to control myself and not eat it everyday and break out in hives. sigh. :P

Love you, happy Tuesday. Enjoy your evening and if you get a change, DVR Parenthood… such a GREAT show, you’ll love it honey!

XOXO

HEAB October 12, 2010 at 4:39 pm

Polly,
You’re loving roasted squash?!? Yay, so exciting. :) Thanks for the Parenthood recommendation as CD and I were looking for a new show to watch. Still sad there will never be anymore LOST. :(

Nichole October 12, 2010 at 12:50 pm

That is funny, that is all I eat is the Libby’s brand here in Wisconsin. I love it and that breakfast looks great!

HEAB October 12, 2010 at 4:39 pm

Nichole,
Be grateful. Libby’s is the best and it’s been so hard to find down South!

Averie (LoveVeggiesAndYoga) October 12, 2010 at 1:02 pm

Oh the pumpkin oaties look great!!

I have posted before that I am not the hugest pumpkin lover. I mean, I like it, but I have seriously seen some serious hoarding of the Libby’s going on in various kitchens. I am glad you scored your one large can! NICE!

I posted before about what to do with a huge can of pumpkin if you only need say 1/4 c for a pumpkin latte or something like that…then what to do with the rest of the can? People told me it freezes well, so that’s good to know.

Or I can just make those oaties :)

HEAB October 12, 2010 at 4:40 pm

Averie,
I made pumpkin ice cubes once for smoothies and was not a huge fan. I say Oaties! :)

Exercise and Eat October 12, 2010 at 1:06 pm

I just made some pumpkin chocolate chip bread that is soooo good!

HEAB October 12, 2010 at 4:41 pm

E & E,
You can never go wrong with that combo! :)

Sarena (The Non-Dairy Queen) October 12, 2010 at 1:07 pm

Pumpkin muffins are my all time favorite with pancakes coming in at a close 2nd! They are just so moist and chewy! I am going to roast that other pumpkin now…I see pumpkin goodies in my future for dinner now!

Ellen October 12, 2010 at 1:10 pm

i bought a 3 pack of those jumbo cans at costco, so i’ve been eating a ton of pumpkin! i made some pumpkin muffins with almond flour that were amazingly good. i also love it in smoothies and in a soup i make with curry and red lentils.

Here’s the muffin recipe in case you want it :)

Gluten Free Pumpkin Pie Muffins- Adapted from Elana’s Pantry
1 cups blanched almond flour
¼ cup Coconut flour
¼ cup Millet flour (could do more coconut flour, or use all almond)
¼ teaspoon sea salt
½ teaspoon baking soda
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 pinch ground cloves
1 teaspoon Gluten free vanilla extract
2 tablespoons coconut oil
½ cup agave nectar
2 large eggs
1 cup pumpkin puree (or even better- make your own)

1. In a large bowl combine almond flour, salt, baking soda, and spices.
2. Puree vanilla, oil, agave, eggs, and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in cupcake pan
5. Scoop batter into paper liners. Mound the tops slightly and smooth the top. They won’t rise much.
6. Bake at 350° for 30-45 minutes.
7. Allow to cool

HEAB October 12, 2010 at 4:42 pm

Thanks so much Ellen – all those spices are my favorite! I bet the muffins taste fantastic – hope to make these someday soon. :)

Clare @ Fitting It All In October 12, 2010 at 1:48 pm

I’d been getting bored with my breakfasts (pumpkin yogurt mess or PB&banana toast) and also trying to think of new ways to use up my massive cans of Libby’s. That breakfast looks GREAT!

Krystina October 12, 2010 at 1:49 pm

Those pumpkin oaties look so yum! I love pumpkin pie SIABs, pumpkin oats, pumpkin muffins, pumpkin protein pudding, pumpkin…anything.

Eleanor October 12, 2010 at 2:36 pm

This is a really stupid question… :-) But as we don’t get canned pumpkin here (England) what actually is it?! Obviously it’s pumpkin but is it cooked and pureed or what? I’m intrigued because I always see it on people’s blogs!
Eleanor

HEAB October 12, 2010 at 4:44 pm

Eleanor,
Not a stupid question at all. The canned pumpkin is nothing but cooked pumpkin puree. So, you could make your own version with any winter squash. Also, I hear you can buy canned pumpkin at the Whole Foods in Kensington. Are you anywhere near London?

Eleanor October 13, 2010 at 4:30 pm

Thank you! I really appreciate your taking the time to answer. I’m about an hour away but I’m going to London next week and was thinking a trip to the Whole Foods in Kensington would be a good idea! :-)

HEAB October 13, 2010 at 4:32 pm

Eleanor,
You’re welcome…hope the Whole Foods comes through for you! :)

Moni'sMeals October 12, 2010 at 2:43 pm

Awesome Pumpkin Recipes Heather! I would like to try those crepes for sure.
My favorite use for Pumpkin is oatmeal, bread, pumpkin carving- then roasting the seeds, and of course Pumpkin Pie, ;)

Shelby October 12, 2010 at 2:48 pm

That pumpkin roll sounds phenomenal!

My favorite use for pumpkin would have to be oatmeal!

Robin Pickett October 12, 2010 at 3:03 pm

1. pumpkin protein smoothies
2. pumpkin and greek yogurt
3. Martha Stewart’s pumpkin squares, they will change your life!

Heather October 12, 2010 at 3:07 pm

Omg, I could eat pumpkin anything! Love it! I love making pumpkin cake cookies using a box of spice cake mix, 15 oz can of pumpkin, 1/2 cup pecans and pumpkin pie spice. They are so moist and delicious. My favorite-quick-go-to recipe! ;)

HEAB October 12, 2010 at 4:45 pm

Heather,
I’ve used the canned pumpkin with brownie mixes but never with the spice cake mix although I’ve heard about it. Now you’ve really got me wanting to try it…and soon! :)

Mary @ Bites and Bliss October 12, 2010 at 3:25 pm

I squeeled when I first saw Libby’s back on the shelves. It really is way better than anything else…but also, it’s the only pumpkin in town. So there wasn’t even any organic stuff to live off of during the shortage! I’ve been using it in *everything* since it;s been back. :P

Dorry October 12, 2010 at 3:54 pm

I love seeing all the creative recipes for pumpkin this time of year – the flourless egg crepe looks right up my alley. I love a good ole pumpkin pie. Also love pumpkin in my oats. And I want to try a good pumpkin spice bar recipe I found as well. Delish! I wonder if all of our skin-tones turns a bit orange in the fall? :)

HEAB October 12, 2010 at 4:46 pm

Dorry,
Yep, I have a feeling most food bloggers turn orange this time of year. ;)

Missy October 12, 2010 at 4:36 pm

I loved reading this post, because I did the very same thing yesterday!! I saw Libby’s pumpkin in the grocery store and couldn’t help myself from buying 2 large cans. I added pumpkin to my oats this morning for breakfast! It must be a pregnant thing!

HEAB October 12, 2010 at 4:47 pm

Missy,
Yes, I think our little ones must be craving some vitamin A! ;)

Brooke October 12, 2010 at 4:50 pm

i put pumpkin in my oatmeal every morning this time of year. also, the pups each get a scoop on top of their food too. they LOVE it!!!!

HEAB October 12, 2010 at 8:14 pm

Brooke,
Too cute. My dogs go crazy when see me get out the can opener and that big orange can because they know I’ll share. :)

Sandi October 12, 2010 at 4:54 pm

Ohhh I am SO making that pumpkin roll asap :D Thanks for the inspiration as always!

HEAB October 12, 2010 at 8:15 pm

Sandi,
Welcome. :)

Maren October 12, 2010 at 5:47 pm

Libby’s is my favorite too. Whenever I buy the stuff from Trader Joe’s the pumpkin is always so watery. I’ve been stocking up on the Pumpkin too!

Andrea @ Imwaytoobusy October 12, 2010 at 6:03 pm

Your pumpkin oaties look divine! My pumpkin favorite is a simple, little pumpkin cupcake I make from time to time. I made a batch the first cool day of fall!

Song October 12, 2010 at 6:19 pm

Pumpkin chocolate oaties look unreal,,,,, Gosh I’m hungry again!!!!! Thanks for another awesome recipes!!!!!!

HEAB October 12, 2010 at 8:16 pm

Song,
You’re welcome. Definitely try the Oaties. They were so good, and I was a bit sad to mail most of them away. Hehe – I need to make more!

Amber Shea @Almost Vegan October 12, 2010 at 6:21 pm

I’m stoked about the return of pumpkin too! I went a little wild and bought 8 cans recently =X Your egg crepe roll looks divine! Very creative :)

Dana @ my little celebration October 12, 2010 at 6:22 pm

Heather! I saw your comment on my post today suggesting that I should try my dark chocolate coconut butter on waffles. But then I thought “If I make pumpkin waffles like I plan to, then the coconut butter won’t work due to a horrific flavor clash.” But what was I thinking? Of course pumpkin, chocolate and coconut go together. Thanks for the awesome idea on your crepes! I’m going to try that soon being that I have lots of extra pumpkin on my hands, too!

Always enjoy your blog,
Dana

HEAB October 12, 2010 at 8:11 pm

Dana,
Of course they do. Enjoy. :)

Southern Fiber October 12, 2010 at 6:29 pm

Libby’s is my favorite, too! Hubs and I made pumpkin pie last Saturday (at midnight) and used Libby’s. It’s awesome goodness, and I like that it is just plain pumpkin, not pumpkin pie filling, so that we can add our own spices. I’ve been trying to think of ways to use pumpkin at dinnertime, as part of the main course. Still thinking.

HEAB October 12, 2010 at 8:11 pm

Southern Fiber,
You should read back through the comments on this post – several savory pumpkin recipes that would make great dinners! :)

BroccoliHut October 12, 2010 at 7:36 pm

Ah yes, Libby has at last returned to my pantry as well. I love making pumpkin yogurt, pumpkin smoothies, pumpkin hummus, pumpkin chili…I could go on forever.

Pure2raw twins October 12, 2010 at 7:40 pm

Love pumpkin! We finally got some cans at the store…6 to be exact…we have been making lots of goodies with them ; )

Namaste Gurl October 12, 2010 at 8:01 pm

Yum!

I, too, love Libby’s– only the best canned pumpkin. Her brand even beats most organic brands that I would usually rather buy….

Mmm, I try to incorporate pumpkin into most of my dishes during the fall– coconut-pumpkin smoothies, pumpkin greek yogurt, pumpkin-curry soup and chili, pumpkin oatbran, pumpkin parfaits…. And I’m excited to make more p-kin creations now that’s it’s cheap and in abundance :)

HEAB October 12, 2010 at 8:06 pm

Namaste Gurl,
I’m diggin the pumpkin-curry soup. :)

Clairerose C October 12, 2010 at 8:01 pm

Holy Moly!! I see a boatload of delicious ideas! I pretty much love pumpkin in anything carby and sweet:pancakes,muffins,cookies,etc.However,I need to try some of the savory ideas posted.Yum:-)cc

Cassandra October 12, 2010 at 8:33 pm

I love all your pumpkin ideas! Besides the basic stuff (pies and cookies and all) my other favorite is Pumpkin Ravioli with a sage butter sauce. Sweet and savory, it’s dinner and dessert all in one!

Luckily here in PA, Libby’s is on the shelf most of the year, I don’t ever remember having a hard time getting it. I do love fall… it’s an excellent excuse to over-do the pumpkin!!

VeggieGirl October 12, 2010 at 9:39 pm

Favorite use for pumpkin = blondies.

clare October 12, 2010 at 10:25 pm

HOORAY! In prep for another pumpkin famine like last year, I cooked and froze several pounds of my own pumpkin, and just tonight saw Libby’s stocked full at the store! So I filled my cart with orange goodness.

My favorite pumpkin uses are 1. oat bran and 2. chocolate pumpkin tofu protein pudding.

HEAB October 13, 2010 at 9:01 am

Clare,
You were smart last year to freeze your own. This year, I’m buying Libby’s whenever I see it!

J3nn (Jenn's Menu and Lifestyle Blog) October 12, 2010 at 11:11 pm

Pumpkin bread with cream cheese! I need to make a loaf ASAP. YUM :D

Courtney (greeneyedrunner) October 13, 2010 at 12:04 am

Hi Heather!
I just signed up with Team in Training to do the Country Music Marathon in Nashville! I can’t wait to try out some of the restaurants you talk about on the blog! You’ve inspired me!

HEAB October 13, 2010 at 8:59 am

Courtney,
Have I inspired you to run or eat at great restaurants? Hehe. ;) So excited for you. I’ve run the Country Music Half about 4 times but never the full. It’s a tough course but a lot of fun. The race runs right by my brother’s house, and so I hope to be out there cheering. Would love to meet up with you while you’re in town. Please email me closer to race day if you’d like and good luck with your training! :)

Courtney (greeneyedrunner) October 13, 2010 at 4:25 pm

You inspired me to run in Nashville, after reading your blog I couldn’t pass up a chance to do this race! I’d love to see you if it works out…I might be able to bring you things from California Trader Joe’s/Whole Foods/Henry’s that they don’t have in Nashville!

HEAB October 13, 2010 at 4:33 pm

Courtney,
Looking forward to meeting you!

michelle October 13, 2010 at 2:43 am

funny I just put pumpkin in my blog yesterday. I used kabocha to sub 1/2 butter in an oatmeal coconut cookie. But honestly I could and often do eat pumpkin in something every day. I love chunks of it roasted with reduced balsamic vinegar and sprinkled with pepitas (pumpkin seeds).

HEAB October 13, 2010 at 8:57 am

Michelle,
Those cookies sound wonderful as do your roasted pumpkin chunks! :)

Amy (Vegetation) October 13, 2010 at 3:37 am

I adore pumpkin! Although whenever I need pumpkin puree’ I have to make it myself from scratch (another thing we can’t get in Australia). Mmm I love the thought of it in a crepe with the chocolate coconut butter!! (I made that btw and it is amazing! My kids love it too! Only thing was, unlike yours, mine set like concrete and I had to add a tablespoon of coconut oil to it to keep it kind of spreadable….but yum!).

I add pumpkin to just about anything! Cookies, oatmeal, muffins and quickbreads (mmm pumpkin quick bread is awesome). I love it savoury too in gratins and with pasta and baked with cheese and garlic and a little butter! (I’ll stop going on about it now.)

HEAB October 13, 2010 at 8:56 am

Amy,
So glad the whole family liked the chocolate coconut butter. CD and I make it all the time, and I’ve changed up the recipe a bit. Now, I no longer melt the chocolate but simply break it up into chunks and throw into the food processor along with the coconut before grinding. The coconut butter hardens a bit more quickly without any refrigeration and stays a great scoopable texture. We love it!

Emily Elizabeth October 13, 2010 at 5:51 am

I love the pumpkin roll idea and the oaties look delicious!!! My favorite thing to make with pumpkin is probably microwave pumpkin butter.

Sami October 13, 2010 at 7:47 am

you totally convinced me to try my luck at an eggy pumpkin roll tonight! :)

HEAB October 13, 2010 at 8:54 am

Enjoy your dinner Sami! :)

Tara Brewster October 13, 2010 at 8:37 am

I’m pretty sure pumpkin is a gift from the gods.

Josie October 13, 2010 at 9:11 am

i put a little pumpkin in my eggs this morning, and it was so good! i’m not a big egg person, and it cut the eggy taste just enough!

HEAB October 13, 2010 at 9:12 am

Josie,
Glad you enjoyed. Pumpkin eggs – you couldn’t have paid me to eat that combo when I was younger, but now I love it! :)

kelsey@snackingsquirrel.com October 13, 2010 at 9:49 am

uno whats the best part about these oaties? the fact that u can actually see most if not all the ingredients that went into making these versus the ones were the ingredients are finely ground. i love the way you make them, and the hunks of coconut looks so much better! especially maple nut- WOW right!! <3

HEAB October 13, 2010 at 10:00 am

Kelsey,
I know – the coconut has me drooling every time I look at that photo. I mailed most of them off yesterday…was sad to see them go. :( Thanks for your kind words regarding our maternity photos, and I hope you have a good day!

Penny Lane October 13, 2010 at 10:00 pm

yesterday was a class night for me, so that meant that on my 90 mile drive home I got to have a treat. I stopped by the Juice it Up and to my surprise they had a Pumpkin Pie Shake (OMG can you say tasty). The shake maker was talking about how good pumpkin was and I agreed with her and upon thinking about it I realized I had eaten pumpkin for breakfast, lunch and then the shake last night. Needless to say I went through a bit of pumpkin withdrawl today.

HEAB October 13, 2010 at 10:23 pm

Penny Lane,
Are you orange yet?!? ;) If it makes you feel any better, I had pumpkin for lunch, dinner, and as a post dinner snack today. I’m afraid I might wake up glowing tomorrow. The thought of that pumpkin pie shake has me sad that I finished off the last of my big can tonight. Oh well, just means I’ll have to buy more. :)

Penny Lane October 14, 2010 at 12:54 am

Heather- I am not orange yet, thought I was thinking I may smell slightly of pumpkin when I work out;)

HEAB October 14, 2010 at 7:54 am

Penny,
Haha – nothing wrong with a little pumpkin sweat! Better than garlic. ;)

Julie October 18, 2010 at 7:53 pm

My favorite thing to do with pumpkin is add 1 tbsp to every 1/2 cup of cottage cheese, pumpkin pie spice, sweetner and a tad of maple syrup. You can event sprinkle a bit of graham cracker over it if you want but I don’t think it needs it. Heavenly…

HEAB October 18, 2010 at 8:11 pm

Julie,
That sounds delicious. Wish cottage cheese agreed with my belly. I used to eat it every night before bed and miss it. Your mix sounds like a healthy pumpkin cheesecake. Yum…and I’d totally go for the graham cracker topping! ;)

Felicia (a taste of health with balance) November 16, 2010 at 11:26 am

Thinking of making these for thanksgiving ! Hopefully they turn out yummy, although I have no doubt they will…

HEAB November 16, 2010 at 11:46 am

Felicia,
Pumpkin + chocolate in oatie form = happiness. Enjoy. :)

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