Take 5: Pumped for pumpkins

September/October 2017 California Bountiful magazine

Sit back and enjoy some food, topics and trends that get their start on California farms and ranches.

Pumped for pumpkins

It's fall—pumpkin time! Although jack-o'-lanterns and Thanksgiving pies are the hands-down favorite ways to use pumpkins, there are plenty more options. And beyond their versatility, pumpkins also pack a healthy punch of vitamin A and dietary fiber. Here are five ways to enjoy these good-for-you gourds.

		1. Fun family breakfast Perfect pumpkin pancakes Kids can help measure and mix the ingredients in this simple recipe.
		2. Grab-and-go breakfast Cranberry pumpkin muffins For a delicious start to your day, bake these the night before and enjoy with a glass of milk.
		3. Refreshing beverage Pumpkin smoothie It's easy. Just whirl these ingredients in a blender: 15-oz. can pumpkin (chilled); 12-oz. can low-fat evaporated milk (chilled); 1 1/2 cups orange juice; 1 small, ripe banana; 1/3 cup granulated or packed, light brown sugar; and, if you like, 2 tsp. cinnamon. Serve as is or over ice.
		4. Simple weeknight dinner Pumpkin and white bean soup Mashed beans plus pumpkin make this soup unique. Cook a quick batch to serve on a busy weeknight.
		5. Sweet treat Pumpkin pudding Looking for a new dessert? In a large bowl, stir together 15-oz. can pumpkin, 2 tsp. pumpkin pie spice and 1/8 tsp. salt. Slowly stir in 1 1/2 cups low-fat milk and mix well. Add 3.5-oz. box instant vanilla pudding and stir for 2 minutes until it thickens. Refrigerate until time to serve. Source: U.S. Department of Agriculture