3 Ways to Use Canned Pumpkin

rdamber Breakfast, Desserts, Recipes, Sides

It’s that time of year when you start seeing all things pumpkin in stores and on the menu! In fact, last weekend I shared some delicious pumpkin recipes with my friends at 1011 News. With the assistance of my UNL Dietetic Intern Kallie Heath, we created these 3 simple and tasty recipes using canned pumpkin! We both love pumpkin because it’s a great source of fiber, Vitamin A, and it’s low in calories. I also prefer using canned pumpkin over fresh pumpkin because it’s convenient, nutritious, and it will last all season long. Check out the segment and enjoy the recipes!!

 

Pumpkin Dip from Stirlist.com

Pumpkin Dip

  • 1 cup 2% plain Greek yogurt
  • 1/2 cup pure canned pumpkin
  • 1 tsp vanilla
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

Instructions: Combine all ingredients and serve. Sprinkle with additional cinnamon or pumpkin pie spice if desired. Serves 4. 

Pumpkin Overnight Oats from Stirlist.com

Pumpkin Overnight Oats

  • 1 cup quick oats
  • 1 cup 1% milk
  • 1/2 cup pure canned pumpkin
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pumpkin seeds
  • Dried cranberries

Instructions: Combine quick oats, milk, canned pumpkin, brown sugar, cinnamon, and nutmeg. Mix well and refrigerate overnight. Garnish with pumpkin seeds and dried cranberries if desired. Serves 4. 

Pumpkin Smoothie from Stirlist.com

Pumpkin Smoothie 

  • 1 cup 1% milk
  • 1/2 cup 2% plain Greek yogurt
  • 1/2 cup pure canned pumpkin
  • 1 tbsp vanilla
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 -3/4 cup ice

Instructions: Combine all ingredients and blend until smooth. Garnish with whipped cream and pumpkin pie spice if desired. Serves 2. 

 

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