Pumpkin Crisp

A friend and I were testing the Better Than Pumpkin Pie in the Deep Covered Baker a couple of weeks ago and we got to wondering if it could be made in a slightly healthier (but just as delicious) way.  We talked about a graham cracker topping, but suddenly one day I thought of a fruit crisp topping.  Why not, right?  Using a tip from the More with Less cookbook, I mixed up the pumpkin part using half the sugar.  Then I used the crisp recipe from my Better Homes and Gardens Cookbook for the top.  However, I multiplied the crisp part by 1.5, except for the butter and sugar, and added wheat germ.  It passed with flying colors - and I can have a mighty critical group at times!  So, here's the full-revised recipe.  Many thanks to Jahan for working with me on this!
Pumpkin Crisp

24 ounces pumpkin, canned
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs -- beaten
1 tablespoon vanilla
12 ounces evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice

Crisp Topping:
3/4 cup regular rolled oats
2 tablespoons toasted wheat germ (optional)
1/2 cup packed brown sugar
1/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter
3/4 cup nuts -- chopped

In a large mixing bowl, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well. Pour into 13"x9" pan.

Using a pastry blender, combine all crisp ingredients except butter and nuts. Cut in butter then mix in chopped nuts.

Sprinkle the crisp topping on top and pat down.

Bake in 350 degree oven for 45-60 minutes.

Serve warm or cooled.

Personal Note: If you have a Pampered Chef Deep Covered Baker, you can cook this in your microwave uncovered for 20 minutes.

Better Than Pumpkin Pie

My mom made this one year for a family holiday gathering and we all loved it.  It's a great recipe for a crowd.  She found it in the Columbus Dispatch.
Better Than Pumpkin Pie 

24 ounces pumpkin, canned
1 cup granulated sugar
1 cup brown sugar, packed
2 eggs -- beaten
1 tablespoon vanilla
12 ounces evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 box yellow cake mix
1/2 cup butter
3/4 cup nuts -- chopped

In a large mixing  bowl, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well. Pour into 13"x9" pan.

Sprinkle the dry cake mix on top and pat down. Melt the butter and drizzle over the top. Sprinkle with nuts.
Bake in 350 degree oven for 45-60 minutes.
Serve warm or cooled.

Personal Note:  If you have a Pampered Chef Deep Covered Baker, you can cook this in your microwave uncovered for 20 minutes.

Pumpkin Pancakes

Saturday mornings are pancake mornings around here.  We have a variety of recipes and mixes that we use, depending on how much time we have and how well stocked the pantry is.  As much as I love your basic pancake, I love to try to find a healthier twist if we are eating them this often.  Usually we add blueberries, apples, or something like that (chocolate chips:  not healthier, but a treat!).  However, with the arrival of fall, I went looking for something more fall-like.  I found the following recipe on allrecipes.com and it received rave reviews, so I had to try it.  True to review, it has been very well received and has become a household favorite.
Pumpkin Pancakes
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Personal Notes:

1. Due to the baking soda and vinegar, the batter will be very thick.  Again, do not over-stir and don't worry about thinning it.  Just spread it out a bit as you pour it into the pan.
2. Immediately after pouring into pan, sprinkle with chopped nuts (I like pecans), for a little added nutrition and flavor.
3. Great served with sausage:  links, patties, etc.  Recently I sliced some chicken-apple sausages in half length-wise and browned them cut-side down in a skillet.
   

Happy Halloween!

I hope everyone had a safe and fun Halloween! Here are some pictures from our evening.

Pumpkin carving is always an adventure around here, as my husband gets REALLY into it. In the past we've had one themed "Snakes on a Plane" and also Bob Marley. This year it was "Scream".



The moon was beautiful and nearly full. We had a great view of it.



Now, to focus even more on what we are thankful for as we enter November.

Stepping Outside

It is amazing what we find when we open our eyes to our surroundings. You don't have to hop on your bike or into your car and go somewhere to see something amazing (although it certainly can be fun). Sometimes all you have to do is step out your front door. Here are some of the sites I saw today...









I hope that next time you step out your front door, you'll take a moment to see the amazing sites that surround you (if you don't already).

In The News

Here are some articles I have been reading about our food industry and its effect on us and nature.  Some are quite lengthy, so grab a cup of coffee/tea and read away...
Monsanto’s Harvest of Fear - 5/08
Out of the Kitchen, Onto the Couch - 7/29/09
Getting Real About the High Price of Cheap Food - 8/21/09

Countdown to Kickoff

GO BUCKS!
Today's tailgating menu:
Beer Bratts (Bob Evans bratts imported from Ohio, boiled in Guiness Draught and then grilled)
Candy Buckeyes (of course)
Homemade Hummus and veggie sticks
Whatever else I have that I think to add to it. After all, we're tailgating at home.

Game's on ESPN at noon!