FRIDAY FARE: Healthy Pumpkin Recipes

Last week, while driving to the store, I passed a pumpkin patch. There were lots of kids there, picking out pumpkins. There was a maze, a huge slide, and lots of other fun things. I turned to my son, Alex, and asked if it reminded him of anything. He said: "Yes! We used to visit pumpkins patches every Fall when we were young kids living in Pennsylvania." He was right - I couldn't believe how the sight of children enjoying themselves at the pumpkin patch brought back memories of beautiful Fall weather, the changing color of leaves (amazing in the East), homemade preserves, apples, and preschool!

Because I see pumpkins wherever I go right now... I decided to try to find some healthy pumpkin recipes.

Pumpkins are low-calorie, rich in potassium, fiber, and loaded with beta-carotene (a powerful antioxidant). Pumpkins seeds are a great source of protein, magnesium, and zinc.

Here are a few for you to try from Health.com...

Pumpkin Waffles with Maple-Walnut Syrup



Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• Pinch ground cloves
• 1 large egg
• 1 large egg white
• 1 1/2 cups low-fat buttermilk, well-shaken
• 3/4 cup canned pumpkin
• 1/4 cup dark brown sugar
• 2 tablespoons canola oil
• 1/2 teaspoon unsalted butter, melted
• 1/3 cup chopped walnuts
• 2/3 cup pure maple syrup
• Powdered sugar, for garnish

Preparation

1. Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

2. Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

3. Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup.

Pumpkin Pie Pudding



Ingredients

2 cups 2% reduced-fat milk
3/4 cup dark brown sugar
1/4 cup cornstarch
2 large eggs
1 cup canned pumpkin
1/4 teaspoon salt
1/4 teaspoon pumpkin-pie spice

Preparation

Whisk milk, sugar, and cornstarch in a large saucepan; bring to a boil. Boil 3 minutes, whisking constantly. Beat eggs with a whisk in a large bowl. Gradually add half the hot milk mixture to the beaten eggs. Return milk-egg mixture to pan. Cook over medium heat 3 minutes, or until thick, whisking constantly. Remove from heat; stir in pumpkin, salt, and pumpkin-pie spice. Spoon evenly into 6 (6-ounce) custard cups. Let cool, and chill for about 30 minutes, or until pudding is set.