Eat All of the Pumpkin

Well, November sure got here in a hurry. One minute it was October and I was all, “lalalala, I’m going to eat all of the pumpkin things,” and then suddenly it’s November and I’ve had way too much candy in the past two days and I’m only a week away from taking the GRE, and things are feeling just a mite crazy-freakin-oh-my-god-I-want-to-vomit stressful. Plus I only want to eat salads for like the rest of my life or maybe go on one of those crazy cayenne pepper lemon juice fasts to get all of this hellish sugar out of my system. Damn you Halloween!

If you’re not quite at the point where you only see green food in your future, then you should definitely check out a few of the pumpkin things I spent October eating.

Low Fat Pumpkin Pancakes

  • 1 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger*
  • 1/4 tsp nutmeg
  • 1 large egg, lightly beaten
  • 1 tbsp canola oil
  • 1 cup nonfat milk
  • 1/3 cup pure pumpkin

Whisk flour, sugar, baking powder, salt, cinnamon, ginger and nutmeg together in a medium bowl. Combine egg, oil, milk and pumpkin in a small bowl. Stir pumpkin mixture into dry ingredients. Leave to stand for five minutes.

For each pancake, scoop 1/4 cup of batter on to a hot griddle or nonstick skillet sprayed with cooking spray. Turn pancakes when bubbles appear and edges are cooked, after about 2 minutes. Cook for 1 1/2 minutes on second side.

*I think these could use a little less ginger and a little more cinnamon, but I suppose that depends on your tastes and general ginger appreciation.

Pumpkin Lasagna


  1. 2 tablespoons olive oil
  2. 2 onions, chopped
  3. 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
  4. 2 1/4 teaspoons salt
  5. 1 teaspoon fresh-ground black pepper
  6. 1 teaspoon dried sage
  7. 1/2 teaspoon grated nutmeg
  8. 3 cups canned pumpkin puree (one 28-ounce can)
  9. 1 1/2 cups heavy cream
  10. 1 1/2 cups grated Parmesan
  11. 1/2 cup milk
  12. 9 no-boil lasagna noodles (about 6 ounces)
  13. 1 tablespoon butter

  1. In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
  2. Heat the oven to 400°. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg.
  3. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagna, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

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