Let’s talk about one of the season’s most iconic vegetables — canned pumpkin.
Yes, canned, because that’s how 99 percent of us get our pumpkin. Which is fine except for one thing — Americans overwhelmingly associate canned pumpkin with just one dish (pumpkin pie) and one day of the year (Thanksgiving). But canned pumpkin actually has all sorts of uses in the kitchen, no matter what the season.
Pumpkin puree’s rich flavor and creamy sweetness work great in both sweet and savory dishes. While we are so busy topping our pies with whipped cream, we have forgotten what a nutritional bargain this bulbous squash actually is, packing tons of fiber and vitamins. And while it is naturally sweet, 1 cup has only about as much sugar as milk.
One good part about canned pumpkin’s association with Thanksgiving … It often goes on sale this time of year. Since it stores so well, this is the time to stock up. (True story: I just used my final can of pumpkin from last fall this week in order to make today’s recipe.)
Some of my favorite uses for pumpkin puree include:
• Stirring ½ cup into brownie or chocolate cake batter to add nutrients and moisture.
• Adding ¼ cup to smoothies for creaminess and vitamins.
• Slimming down baked goods by swapping out part of the fat for pumpkin puree.
• Whisking a bit into stews or chilies for added richness and depth.
• Layering it with Greek yogurt, bananas, maple syrup and granola for a super-charged morning breakfast parfait.