Hellobee Boards

I absolutely love pumpkin scones (and of course pumpkin pie)!

@lovehoneybee: those look yummy! Adding to my "try" list for fall

@TLCBABY: has a pumpkin chili recipe! I hope she sees this so she can post it for us:)

ETA: never mind, I found it on her blog. It's called Paleo-Pumpkin Chili: http://www.whatigather.com/2012/09/paleo-pumpkin-chili.html

I usually sub in butternut squash instead of pumpkin, as I don't like the canned stuff and I find butternut squash to have more reliable flavor and texture. Sometimes I do try various types of pumpkins, though. I haven't made any pumpkin recipes yet but will definitely be making some breads/muffins/scones to freeze for when LO arrives!

Pumpkin roll! It's so good!

@TurtleDoves: try to get something labeled as a "pie pumpkin" or "sugar pumpkin." The big Halloween-type ones won't hurt you but don't usually taste very good. Eating pumpkins are (usually) smaller, have a more brownish-orange skin, and have more flesh/smaller inside cavities. You can also get fancy versions like fairytale pumpkins, which have green skin and a kind of squashed (pardon the pun ) shape, but they're harder to find and IMO not usually worth it. Also, like I said in my earlier post, butternut squash (or acorn squash) are good, easy-to-find substitutes if you're having a hard time finding good eating pumpkins where you live.

@lovehoneybee: how do you add pumpkin to corn bread?

Pumpkin is used more in dessert around my house, but I broke down and made pumpkin cupcakes with cinnamon cream cheese frosting last week! I PUMPKIN (felt it was necessary for all caps because I wanted to shout my love for it!) hehe

Yum, I love the fall season.

Pumpkin roll!
Pumpkin pie smoothies
Pumpkin bread
Pumpkin French toast

@locavore_mama: if you don't want to use canned pumpkin, this is what I usually do. Slice off the stem of the pumpkin and then cut the rest in half. Use a spoon to scrape out the seeds and stringy bits. Cut into smaller pieces if necessary, leaving the shell intact. Arrange pieces in a baking dish, shell facing up/fleshy sides down. Add a bit of water to the dish, just enough so it comes up maybe 1/4 inch in the pan. Roast at 350-375 until soft (you can poke through the shell with a sharp knife). Let cool until you can handle the pieces. Using a spoon, scrape the flesh off the outer shell and into a food processor. Purée the flesh until it's nice and smooth. Line a colander with cheesecloth and let the purée drain for a little while, this will help it thicken up a bit so your baked goods aren't watery. Use immediately or put into freezer bags in portions that the recipes you use call for (15 ounces, 2cups, etc), squeeze out the air, and freeze for up to several months.

It sounds labor-intensive written out like that, but it's really not. Especially if you do a couple of squash at once so you get several recipes worth at a time.

@lovehoneybee: can you link the oatmeal cookies recipe. I have a feeling your going to end up liking to all the recipes

I love making pumpkin granola and today I made pumpkin bread with mini chocolate chips.

Huge pumpkin fans here. Just made pumpkin chocolate chip cookies today!

@lovehoneybee: Ooh those look good!!

@Mrs.Someone: I made some Saturday using Pamela's baking/pancake mix - super easy and yummy