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5 Pumpkin Dishes to Mix it Up for Thanksgiving!


If you’re like me, you’re always looking on Pinterest, FoodPorn, Instagram and essentially any other social media site for mouth-watering new recipes to dazzle your family and friends with for the holiday season (or for a weekend night in). With Thanksgiving right around the corner and the “pumpkin craze” in full swing, here are 5 recipes that will have you being thankful for all things pumpkin this season!

1. Scrumptious Pumpkin Pancakes: To make Thanksgiving morning a little sweeter


1 1/2 cups all purpose flour

1/2 cup spelt flour (or all purpose flour)

1 tbs baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp ginger

1 1/2 cups milk (you can substitute non-fat!)

1/2 cup canned pumpkin

1 egg

1 1/2 tbs vegetable oil

Bananas, nuts and/or raisins for topping

Directions: In a large bowl combine the dry ingredients and whisk to combine.  Then in a separate small bowl, wisk together the milk, pumpkin, eggs and oil.  Pour the wet ingredients into the dry ingredients and stir until just combined, being careful not to over-mix.  The batter will be thick!  Ladle batter in desired portions over a nonstick pan or griddle and flip when bubbles begin to break on the tops.  Cook another few couple of minutes and remove from the griddle. 


2. Post-Macy’s Day Parade Pumpkin Smoothie


1/2 cup pumpkin (canned or freshly cooked)

1/2 frozen banana

3/4 cup almond milk

1/2 scoop (or approx. 2 tsp) vanilla protein powder

1 tsp cinnamon

1/2 tsp pumpkin pie spice

A pinch of ground ginger

Directions: Put all of the ingredients into a blender and blend until smooth. Then, pour your smoothie into a glass and enjoy!


3. For our “potato-heads:” Pumpkin Mashed Potatoes


12 medium Idaho Potatoes

6 cloves of garlic

1 tbs olive oil

1-1/2 cups Whole Milk: *be sure to cut off your Real California Seal, I’m going to tell you why in a minute!

1 cup First Street Sour Cream*

4 tbs First Street Butter*

2 cups pumpkin puree

1/4 tsp ground clove

1/4 tsp ground ginger

2 tsp coarse salt

Directions: Peel and cut your potatoes, cover them with water, bring to a boil, add some salt and cook them until they are tender. Drain potatoes. Next, heat olive oil and garlic in a pan on the stove. Do not overcook these two ingredients, or the taste will become bitter. Just heat it up until the garlic is translucent. Add the garlic to your potatoes along with milk, butter, sour cream and pumpkin. Beat on high with a hand mixer until smooth and creamy. Stir in two teaspoons salt, 1/4-teaspoon clove and 1/4 teaspoon ginger to finish!


4. For the sweet tooth: Pumpkin Crumb Cake

Ingredients for the Cake Batter:

1 3⁄4 cups all-purpose flour

1 1⁄2 tsp pumpkin pie spice

1 tsp baking soda

1 tsp baking powder

3⁄4 tsp salt

1⁄2 cup (1 stick) unsalted butter

1 1⁄4 cups sugar

3 large eggs

1 cup canned pureed pumpkin

1 tsp vanilla extract

1⁄3 cup milk

3⁄4 cup chopped walnuts (optional)

Ingredients for the Topping:

2⁄3 cup plus 2 tablespoons rolled oats

1⁄2 cup all-purpose flour

1⁄2 cup firmly packed light brown sugar

1⁄2 tsp cinnamon

6 tbs unsalted butter


Preheat oven to 350°F.

Grease a loaf pan (9x5x3-inch) and line with parchment paper.

To make the topping, combine 2⁄3 cup oats, flour, sugar and cinnamon in a processor. Add the butter and cut it in until crumbly. Transfer this mixture to a medium bowl. Stir in the remaining two tablespoons oats and set to one side. Separately, sift the flour, pumpkin spice, baking soda, baking powder and salt into a bowl.

In another bowl, beat the butter with an electric mixer until smooth. Gradually beat in the sugar and one egg at a time. Add the pumpkin and vanilla extract to the wet batter mix.

Gradually beat the dry ingredients into the batter. Slowly add the milk and stir in the walnuts (optional). Transfer the batter to the prepared pan and spread with the topping.

Bake the loaf cake until a toothpick inserted into center comes out clean (about 55 minutes) and then let it cool in the pan for 15 minutes.

Turn the cake out onto a rack and let it cool completely.


5. For a lighter alternative: Skinny Pumpkin Cheesecake Mousse


1 cup low-fat or fat-free cottage cheese

1/2 cup pumpkin puree

1/4 cup milk of choice

1 tbs sugar-free instant butterscotch (or vanilla) dry pudding mix

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

3-6 packets stevia, or to taste (or sweetener of choice to taste)

Optional toppings:
gingersnaps and
light whip cream

Directions: Place everything in a blender and blend until smooth. Serve immediately or cover and place in the refrigerator until chilled — for at least one hour. Top with light whip cream and/or crushed gingersnap cookies if desired!







I'm currently a Senior WRTC major and Human Resource Development minor at James Madison University. I'm an executive member of Alpha Sigma Alpha Sorority and also an executive member of the Human Resource Development Club. I've been involved in HerCampus JMU since my freshman year and am from New Fairfield, CT!
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