3 Things to Do With Less than 1/4 Cup Leftover Pumpkin

#1. PUMPKIN PECAN PANCAKES

My friend Joan of Orange Waffles fame recently wrote, “I had been wanting the pumpkin pancakes that I-Hop has been advertising, so I decided to try to make some. I was going to open a can of pumpkin to make a cake today anyway.  The cake only used 1 cup.”

Joan adapted her favorite pancake recipe which I recognize as the Feather Pancakes from my Better Homes and Gardens Quick Breads Cook Book, published the year before I got married a l-o-o-o-n-g time ago. It has been around awhile, but it’s a keeper, just like my husband (included in blessings mentioned above).

Although I don’t claim to be a pancake connoisseur, I really like these–enough to forsake my usual bowl of yogurt and cereal occasionally.  Joan recommends drizzling them with hot caramel sauce (although maybe not as much as you see in the picture–YIKES!) and a little maple syrup on the side. See recipe here.

#2. PUMPKIN GREEK YOGURT with Cookie Crumbles

I eat a LOT of homemade nonfat Greek yogurt so I’m always looking for creative ways to eat it. Whenever I have a tablespoon or more of leftover pumpkin, this is my first thought.

Add a couple tablespoons pumpkin puree to 6-8 ounces of plain Greek yogurt along with your favorite sweetener. For me, it’s a packet of Splenda or a tablespoon of sugar-free Torani syrup, preferably the Gingerbread or Pumpkin Pie flavor.  Honey, sugar, or a different artificial sweetener would also work.  Add a 1/2 teaspoon of pumpkin pie spice or cinnamon and combine until smooth.  Serve with a crispy cookie crumbled on top for a low calorie facsimile of pie with a crumb crust.  Gingersnaps are pictured but vanilla wafers or graham crackers would also work.

#3.  PUMPKIN SPONGE PIE (a variation of Grandma’s Squash Pie)

This family favorite tastes great with pumpkin instead of squash and requires only 2 rounded tablespoons of pumpkin puree. At this point, I’m sure my sisters are wondering what in the world a sponge pie is and why I’m calling it a family favorite.  Turns out, that’s the kind of pie we’ve been eating all these years.  Google turned up recipes for Lemon Sponge Pie and Chocolate Sponge Pie as well. (I’ll be trying those soon.) They’re all made by separating eggs, whipping the whites until stiff, and folding them into the remaining ingredients to produce a  light but sweet treat with the characteristic layers we love.

To make pumpkin sponge pie, substitute pumpkin puree for the squash in Grandma’s Squash Pie.

p.s. Don’t bother adjusting your glasses if you decide to go take a look at Grandma’s Squash Pie.  It was one of my first posts and the picture is proof.  Whoa! Looks like there has been a steep learning curve going on around here.

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