Since we got Ukee, I’ve been on a real kick about finding wholesome goodies for her to eat.
We picked up Ukee the day before Thanksgiving, so it was just in time for all the discounted cans of pumpkin purée!
This girl could gobble up pumpkin purée all day, let me tell you. But she’s still small, so it takes a really long time to finish a can. I’ve had a half-can go bad in the fridge already because I forgot about it!
Luckily, I’ve learned my lesson & caught the other leftovers in time. I guess with Ukee around, we may be having pumpkin purée all-year-round. Is that weird?
I love canned pumpkin because it’s so convenient. But aside from a couple of seasonal pie, cookies, and lately, basic curries, I don’t have much experience cooking with this flavour profile.
With that said, I’m publicly committing to cooking & baking more pumpkin (and other squash) recipes—even if it’s not “pumpkin spice season”!
Vegan Instant Pot Pumpkin Lasagna Soup from Rainbow Plant Life
(Will is very wary because lasagna + soup just doesn’t make sense in his mind, but I’m excited to try!)
Pumpkin Snickerdoodles from No. 2 Pencil
(I made this recipe once before about 3 years ago and it’s definitely a crowd-pleaser!)
P.S. Squeezing in this Crispy Chewy Toffee Pumpkin Cookies recipe I made last week (sans toffee bits because I didn’t have any). Best eaten right after cooling, in my opinion.