Pumpkins, Pumpkins, Pumpkins
Pumpkins are plentiful in the month of October. In fact, 80% of the pumpkin supply in the United States is available right now! A pumpkin is a fruit rich in Vitamin A and potassium. It is also high in fiber. Pumpkin can be used as an ingredient in many ways. Today, ONIE has three different recipes for you to try: Pumpkin Pie Snap, Pumpkin Peanut Butter Sandwiches, and Pumpkin Gingerbread. Each recipe is super healthy and super delicious! To make the recipes convenient for you, we have used canned pumpkin. It is as healthy as fresh when you choose 100% Pure Pumpkin. Canned pumpkin is also a low-sodium food. A 1/2 cup serving only has 5 mg. of sodium. For me, eating foods made with pumpkin feels perfect for the fall weather. Plus, the smell of pumpkins reminds me that my Dad's favorite holiday, Thanksgiving, is just around the corner.
Pumpkin Pie Snaps
- 1 can (15 oz) of 100% Pure Pumpkin
- 1 (8 oz) light/sugar free cool whip
- 1 Tbsp. pumpkin spice
- 1 package of ginger snaps
- sandwich size plastic bag
Tip: You do not need any special tools to decorate the cookies. A plastic sandwich bag can be used as the kitchen tool. It is so easy, cut a whole in the corner of the bag and gently squeeze. We let the kids in our family decorate the cookies and they have so much fun!
1. Combine pumpkin, cool whip and pumpkin spice.
2. Mix with a whisk until smooth. 3. Lay ginger snaps on a plate or flat surface.
Tip: Put into freezer for an hour to make a frozen treat.
Pumpkin Peanut Butter Sandwich
Servings: 4 – ½ sandwiches
- ½ cup of 100% Pure Pumpkin (canned)
- ½ cup creamy or crunchy peanut butter
- 4 slices whole wheat bread
- 1 medium banana, sliced
- Combine pumpkin and peanut butter in small bowl and mix together with fork or spoon until well blended.
- Spread 1 tablespoon pumpkin peanut butter spread on each slice of bread.
- Top 2 slices of bread with banana slices.
- Top with the second slice of bread to make sandwiches.
Tip: Leftover pumpkin peanut butter spread can be stored in a tightly covered container not made from metal and refrigerated for up to 5 days.
Yield: 2 large loaves
- 3 cups granulated sugar
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 4 eggs
- ⅔ cup water
- 1 (15 oz.) can of 100% Pure Pumpkin
- 2 tsp. ground ginger
- 1 tsp. ground allspice
- 1 tsp. ground cinnamon
- 1 tsp. ground cloves
- 3½ cups all-purpose flour
- 2 tsp. baking soda
- 1 tsp. salt
- ½ tsp. baking powder
- Preheat oven to 350°F and lightly grease two 9x5 loaf pans; set aside.
- In a medium size bowl , combine sugar, oil, applesauce, and eggs. Beat with an electric mixer until smooth.
- Add water and beat until well blended.
- Add pumpkin, ginger, allspice, and cinnamon, and beat until well blended.
- In a separate medium-sized bowl, combine flour, soda, salt, and baking powder.
- Slowly add dry ingredients to pumpkin mixture, beating until all ingredients are well blended. (Tip: do not over-mix).
- Divide batter between prepared pans.
- Bake in preheated oven for about an hour.