Fall in Love with Pumpkin

As the leaves change color and the Halloween decorations overtake our neighborhoods, we accept the fact that colder weather is coming and the holiday season will be upon us shortly. As soon as we see the reds and oranges of the newly fallen leaves on the street and the fake white cobwebs leaking from window sills, we know it is now acceptable to indulge in everything pumpkin.

These are the results of experiments done with leftover cans of pumpkin one Thanksgiving. Feel free to change up the recipes and add more/less of the ingredients called for.


1 packet instant-oatmeal (you can use slow-cooked oats as well)

¼-1/2 cup of canned pumpkin

1/8 cup milk (almond-milk or non-fat milk are my favorites)

dash of pumpkin spice

dash of cinnamon

Splenda, sugar, or brown sugar (to taste)

Bonus– I add frozen blueberries for the extra crunch.

Follow directions for regular oatmeal. Add all other ingredients and mix well. Put in the microwave or back on the stove for ½ to 1 minute or until oatmeal is the consistency you want. If you want, add frozen blueberries and extra sugar/splenda at the end.


1 can of pumpkin

½ cup milk

1 egg

½ teaspoon pumpkin spice

½ teaspoon cinnamon

¼ cup brown sugar

¼ cup white sugar or splenda

pecans, walnuts (plain or candied)

Beat all together and put in small oven cups or muffin tins. Cook at 350 degrees for 40-45 minutes or until well-done. Sprinkle with more nuts before serving.

(You can save these in your refrigerator for a few days. They taste good cold too!)

Pumpkin is delicious and good for you too! Half a cup of canned pumpkin has 3.5 grams of fiber and is full of vitamin A, C, K, E, carotenoids (antioxidants), iron, potassium, and magnesium. Dig in and enjoy!

By Isabel Sherman

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