Top 3 Pumpkin Recipes to Make This Fall

Fall is finally here; which means we're getting ready for Halloween, fall festivals, and all the rich, hearty foods that come along with the season. Pumpkins are a fall staple, but did you know that these fruits are good for more than just carving jack-o-lanterns and making pumpkin pie? These delicious pumpkin recipes will give you some great ideas when it comes to fall cooking-and they're healthy too.

Pumpkin Chili

Ingredients:

2cups Fresh or Canned Pumpkin

3 pounds Lean Ground Beef

2cans Red Kidney Beans

2 Medium Onions- chopped

3 cans Cut Tomatoes , 15 ounce

2 tablespoons Chili Powder

1/4teaspoon Red Pepper(Optional)

2 tablespoons Sugar

1 teaspoon Salt

2 Bay Leaves

1 cup Mushrooms(optional)

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Preparation Directions:

Brown ground beef and drain off excess fat.

Put ground beef into a large pot.

Add each ingredient into the pot.

Cook on low for one to two hours.

Serve with crackers.

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Serving Tips and Suggestions:

Serve with hot bread. Try garlic bread.

Use smaller amounts of red pepper and chili powder while cooking. Leave it on the table for those with hotter taste buds. You will find small children will more likely eat it if it is not so hot.

• for vegans/vegetarians-you can always substitute the ground beef in this recipe for Quorn ground beef crumbles, of Griller crumbles from Morningstar Farm. It will give you the same great taste.

Pumpkin Belgian Waffles

Ingredients:

1/2 cup

Pumpkin Puree (canned or fresh)

2 cups

Unsifted Flour

1/4 cup

Brown Sugar

1 Tbsp

Cornstarch

1 Tbsp

Pumpkin Pie Spice

1 1/2 cups

Skim Milk

3 Large

Egg Whites

1 Large

Egg Yolk

1tsp

Vanilla Extract

2 Tbsp

Vegetable Oil

Pumpkin Ice Cream

Powdered or Confectionery Sugar

Preparation Directions:

1. Pre-heat waffle iron.
2. Whisk flour, brown sugar, cornstarch and spices, thoroughly mixing ingredients together.
3. Beat egg whites in a second bowl.until whites form stiff peaks.
4. Fold the egg whites into the ingredients in the first bowl.
5. Whisk in the remaining ingredients until smooth.
6. Brush waffle iron with vegetable oil.
7. Cook waffles until golden brown.
8. Keep warm in the oven until serving.
9. Place on a plate.
10. Top with vanilla or pumpkin Ice Cream.

Serving Tips and Suggestions:

• Top with fresh fruits like blueberries, or chopped walnuts.

• for celiac sufferers: In order to make the waffles gluten-free, you can use almond flour, potato flour, or Bob's Red Mill Pancake and Waffle Mix. It will give the waffles the same buttermilk taste. For vegans, Ener-G Egg Replacer will work well with this recipe to give the waffles the desired consistency.

Pumpkin Pudding

Ingredients:

1 cup pumpkin puree

1/2 cup self-raising flour

1/2 cup butter, softened

1/2 cup apricot jam

1/2 cup sultanas (dried grapes)

1 tsp. baking powder

1 egg

1/2 tsp. mixed spice

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Preparation Directions:

Butter a 2 pint basin and put to one side.

Mix the softened butter and apricot jam together until well mixed.

Then beat in the egg.

Add the pumpkin, mixed spice, flour, baking powder, and sultanas, and mix thoroughly.

Pour into the greased basin, cover with a layer of foil and tie with string.

Place on a trivet in a large saucepan and add hot water to half-way up the basin.

Bring to the boil and simmer for three hours, adding more water if necessary.

Serve with cream.

Note: If you can not find Sultanas, substitute with raisins.

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*Remember, you can use egg replacer and gluten-free flour for this recipe as well. Enjoy!

Recipes taken from: www.pumpkinnook.com.