4 Ways to use Canned Pumpkin
When October arrives I always feel the need to stock my pantry full of canned pumpkin with the intention of making all kinds of fabulous pumpkin dishes. Sadly my cabinet remains filled long after the season has passed leaving me wishing I had more recipes that call for pumpkin! Today I’m introducing a new column featuring 4 Ways to use seasonal ingredients and panty items beautifully interpreted by Ann Shen’s illustrations. First up…the notorious can of pure pumpkin puree! So, what are your favorite ways to use pumpkin?
1. Pumpkin Milkshake
In a blender, combine canned pumpkin, ground nutmeg, vanilla ice cream, milk and ice. Blend until smooth, stick a straw in it and enjoy! Switch things up a bit by adding different ice cream flavors like chocolate chip, butter pecan or by adding a spoonful of caramel sauce!
2. Pumpkin Pie Dip
In a large bowl, beat cream cheese, confectioners’ sugar, canned pumpkin, sour cream, and spices. Serve with Gingersnaps for dipping! Recipe here
3. Herbed Pumpkin Soup
Heat together chicken stock, canned pumpkin, chopped onion, minced garlic and herbs like bay leaf, thyme, parsley and rosemary and simmer until thickened, about 45 minutes. Remove the herbs and stir in heavy cream. Serve topped with fried sage leaves. Recipe via
4. Pumpkin Face and Body Mask
1/2 cup canned pumpkin
1/4 cup bentonite clay (available at health food stores)
1 tbsp honey
2 tbsp water
1 tbsp almond oil
2 tsp cinnamon
Mix together and apply evenly to your face or anywhere else you’d like to smooth. Leave on 10 minutes before rinsing. Almond oil moisturizes, clay draws out impurities, honey replenishes collagen and cinnamon improves circulation. Recipe via
Note: These recipes call for pure pumpkin puree only, none of that pie filling stuff.
Illustration by Ann Shen for Freutcake.