Have you ever wondered what to make with leftover canned pumpkin leftover from another recipe? Fear not because this post gives you 10 kid-favorite recipes to make with leftover canned pumpkin.
It’s a shame that most pumpkin recipes leave you with leftovers and then, when you find another recipe to make, you nearly always don’t have enough and have to open up another can. Does this happen to you too?
This Pumpkin Chia Pudding is a healthy way to indulge a pumpkin pie craving. The kids will love this dessert-for-breakfast recipe! Gluten-free/vegetarian.
Have you ever tried chia pudding? It’s a great grain-free alternative to oatmeal, and a healthy way to indulge in pudding for dessert. With some mashed pumpkin and a few spices, this Healthy Pumpkin Chia Pudding tastes just like a slice of pie!
When chia seeds are left to sit in liquid, they form a gel consistency that is just like pudding. They’re full of fiber and omega-3 fatty acids, so you can feel good giving your kids some ch-ch-ch-chia!
This pumpkin chia pudding is great for breakfast, a healthy sweet snack, or even an after-dinner dessert. For an even smoother consistency, you can blend all the ingredients after soaking to create a silky pudding. I love topping mine with crunchy pecans for texture and a drizzle of molasses for true pumpkin pie flavor. Grab a spoon and dig in!
These Pumpkin Pie Overnight Oats have all the flavor you love in a healthy, gluten-free breakfast. A little prep the night before is all you have to do!
Pumpkin season is in full swing over here! With the cooler weather comes lots of comforting, hearty dishes, hot chocolate, cozy movie nights, and of course, lots of pumpkin! We can’t stop eating this healthy pumpkin cookie dough dip right now; it’s perfect with fresh fruit! I had to make another pumpkin creation for the family to enjoy.
What happened was these Pumpkin Pie Overnight Oats. I’d say it was a great idea!
Oats are already a healthy breakfast option (especially for those who are gluten-free), and pumpkin just adds even more nutrition! It’s full of vitamin A for healthy eyes, beta-carotene, and fiber. Mixed with some cinnamon, pecans, and a drizzle of molasses, it’s the perfect fall addition to your morning bowl of oats. Plus, all you have to do is mix everything the night before, wake up, and dig in!
Isn’t fall the best season? The leaves are changing, the temperatures are dropping (well, maybe not down here in Louisiana), and we all start to crave hearty, comforting foods. Chilis become our go-to dinners, and hot chocolate is a common night treat. What about breakfast? No worries, we have 7 delicious breakfast recipes that are perfect for fall.
Pumpkin and apple flavors are definitely some of the best things about fall. We love to go apple picking during the season! We also love warm oatmeal and hearty muffins during the fall. It’s all about warm, comforting foods that are still healthy!
I promise these breakfast recipes will stop you from hitting the snooze button and will have you heading straight to the kitchen.
Have you gotten into the Fall spirit yet? If not, consider this your invitation to the pumpkin party! This Pumpkin Cookie Dough Dip is out-of-this-world delicious and nutritious. Watch how easy it is to make in this recipe video!
Do you love to bake in the fall…or just any time of year for that matter!? I do! The spices and wonderful scents that fill my kitchen are undeniably amazing.
These Gluten-Free Flax Pumpkin Pie Cups are moist and delicious and are the perfect treat to put in your child’s lunch box! They are like eating pumpkin pie without the heavy crust. This recipe is also gluten-, egg- and nut-free.
Here at MOMables, we do our best to give you ideas in your weekly meal plan that are perfect for the lunch box, but the great thing is that the recipes can be used for multiple meals!
FUN FACT: Flax is a great source of fiber, calcium, and magnesium. It has a nutty aroma, which complements the pumpkin spices in these cups.
Want an amazing Creme Brulee recipe that you can actually make yourself?
Growing up in Spain, our desserts were lighter and smaller portioned; yet, hugely satisfying. My favorite dessert has got to be my grandmother’s custard Crèma Catalana. The recipe is still written down on a post-it in my recipe binder. Every Christmas Eve, I host a dinner at my house for family and friends.
Last year, I pulled my grandmother’s basic recipe out, and the Crèmas were an instant hit. This fall, I’ve experimented a bit since I roasted an entire pumpkin and I have a lot of pumpkin puree left. The result: a delicious dish that is so satisfying, it will be a hit when you make it.
The caramelized sugar crust is totally optional; but don’t I just look like I’m having a blast with the blowtorch? I tell you, I go all out over at the MOMables kitchen! That torch is actually a plumber’s version and not the foodie gourmet one you get for $20 at the store. It was left over from one of my husband’s projects years ago!
Courtesy of MOMables™ Abuela’s Recipe Stash Yield: 6 – 7 Ramekins (depending on size)
3 cups half & half
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
½ cup pumpkin puree
6 large egg yolks
½ cup granulated sugar, plus 6 tablespoons for browning tops
Preheat the oven to 350F. Place the ramekins on a cookie sheet (with sides), and fill with enough water so that it comes halfway up the sides of the ramekins (water bath).
In a 2-quart pot, heat the half & half, vanilla, cinnamon, and pumpkin puree over medium heat.
Place the egg yolks and 1/2 cup sugar in a small bowl. Mix until you achieve a pale yellow color, and the sugar has dissolved.
Remove the pot from the heat, and slowly whisk while you incorporate the egg mixture into the half & half mixture. Whisk continuously until both mixtures are well combined.
Fill each ramekin with the mixture, but do not overfill. This yields enough for six (5-ounce) oval ramekins (gratin dishes).
Place the pan in the oven on the middle rack, and bake for 30 to 35 minutes. To test for doneness, jiggle the pan to see if the custard is set (pudding like). If so, remove, and let it cool on the counter before refrigerating overnight (you can make these up to 3 days ahead of time).
Optional: Before serving, spread 1 tablespoon of sugar on each ramekin, and, using a blowtorch, caramelize the sugar to form a candy coating. Don’t have a blowtorch? That’s okay, these are delicious without the added sugar.