Pumpkin--The New Superfood?

  It is that time of year; I am becoming obsessed with pumpkin. One half-cup serving of pureed pumpkin has only 40 calories, ½ g of fat, 4g net carbs, and 2g of protein. Who can’t benefit from adding 5g of fiber to their diet? It should be considered one of the superfoods! I am experimenting with recipes and seeing what will benefit from the addition of pumpkin.

  I make my own pumpkin café au laits, pumpkin cream cheese, and pumpkin smoothies. I add it to plain hummus and mashed potatoes. But the most creative place I have used it is in chili. Seriously! Using a 3:1:½ ratio, take your basic homemade chili and add pumpkin puree and chopped green chilies. It adds health benefits and richness to a cool-weather staple.

  And for anyone with children who need a nutrition boost in their diets, try adding pumpkin to oatmeal or pancakes. If you have a child that will falter at the thought of pumpkin, you can try to hide it in basic tomato sauces or use it in the cooking water next time you make rice. Alexis actually eats pumpkin puree by itself with a spoon. I stir in a little agave nectar, cinnamon, nutmeg, and ginger and she chows down.

  The following recipe for Pumpkin Pancakes comes from Diners, Drive-ins, and Dives on The Food Network.

Pumpkin Pancakes

  The other idea is to use pumpkin in a much more classic way, such as in a dessert. Nothing beats autumnal treats as Halloween and Thanksgiving creep closer. The following recipe is for pumpkin cookies.

Pumpkin Cookies

  Of note, when I make these cookies, I make it a generous ¾ c of pumpkin and I omit the raisins in favor of chopped walnuts.

  Happy pumpkin eating!