I’ll be the first to admit, at this point in the season, pumpkin- and pumpkin spice-flavoured things are becoming old news. But, what to do when you only used 1/2 cup of pumpkin puree for that pumpkin loaf and you still have 3/4 left of a perfectly good can? We’ve all been there. The struggle is real.

I’m here to present three solutions. Two are quick and easy breakfast options; one is a delicious and surprisingly simple dinner.

1. Pumpkin Spice Smoothie
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Ingredients:

  • 1/2 frozen banana (pre-sliced)
  • 1/2 cup pumpkin puree
  • 1/4 cup vanilla Greek yogurt
  • 1/4 cup almond milk
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin pie spice
  • 1 tablespoon maple syrup

What to do:

  1. Puree all ingredients together in your blender. Easy!
  2. Pour into a bowl and top with desired toppings: I used pecans and pepitas, but banana slices and dates would also be yummy.

2. Pumpkin Spice Oatmeal
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Ingredients:

  • 1/2 cup quick oats
  • 1/2 cup almond milk
  • heaping 1/4 cup pumpkin puree
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon pumpkin spice
  • 1 tablespoon maple syrup

What to do:

  1. Add all ingredients to a bowl and mix together thoroughly with a spoon.
  2. Microwave for 1 minute and test out a spoonful. If oats are still too crunchy for your liking, microwave for 30 more seconds.
  3. Oatmeal will be very hot, so top with a splash more almond milk to help cool.
  4. Add desired toppings: I used banana slices and pepitas, but use whatever you like.

3. Pumpkin Rigatoni with Prosciutto and Sage (adapted from Handle the Heat)
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Ingredients:

  • Rigatoni (eyeball how much you would need for 3 servings – I am horrible at this)
  • 1/4 cup pine nuts
  • Olive oil
  • 2-3 slices prosciutto, sliced into small strips
  • 1/4 cup finely chopped white or yellow onion
  • 1/2 cup pumpkin puree
  • 1/4 teaspoon nutmeg
  • 3/4 cup milk (or cream if you like and can handle creamier sauces)
  • 1/2 cup low-sodium chicken stock
  • 2 fresh sage leaves, chopped
  • Grated parmesan cheese
  • Black pepper

What to do:

  1. Cook the rigatoni according to package directions (or as you ordinarily would cook pasta). Drain when cooked to your desired amount.
  2. Meanwhile, toast the pine nuts in a small, dry frying pan on low heat, until golden brown. Pay attention so they do not burn (I didn’t do a very good job of this…oops).
  3. Drizzle a small amount of olive oil in a large frying pan or skillet and swirl it around to distribute. Optional: Add the prosciutto to the pan for five minutes to lightly crisp it, then set aside.
  4. Add the onion to the large pan or skillet and cook until slightly softened.
  5. Add pumpkin, nutmeg, milk/cream and chicken stock. Bring to a simmer, stirring often, until thickened to your desired sauce consistency. Stir in prosciutto and sage, then add rigatoni and mix everything to combine.
  6. Divide into three dishes, or two larger ones–no judgment, that’s what we did–and sprinkle with toasted pine nuts, parmesan cheese, and a little black pepper.

Stay hungry!

Caj

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