Bought too much canned pumpkin and you never made pies? Here's how I use it up:
1. Low-fat cookies, 2. Pumpkin Pancakes, 3. Pumpkin Spice Coffee, 4. Baby foods, 5.Beauty Treatments
Here's how: For soft, pillowy cookies, use one box of spice cake mix, and one giant can of pumpkin. Mix together and add flavored chips (I like butterscotch or white chocolate), mix and drop onto cookie sheets, bake for 20-30 mins at 350 degrees F. For added nutrition and firmer cookie, I add a cup of quick oats. There is no added oil or eggs, so no cholesterol!
For pancakes, reduce the milk in the batter and add 1/4 cup of pumpkin. I like to add ground pecans too for nutty, pumpkin flavor
For pumpkin spice coffee, add 1 Tablespoon of pumpkin and 2 shakes of cinnamon directly in with the coffee grounds in the filter basket. It is slightly slower to filter through, but not so thick as to plug the filter. Yummy!
For baby food, serve as is, or add a little apple juice to make it thinner and more dessert like.
For beauty treatments, I find it is best to stick to foot scrubs or hair treatments, as pumpkin can stain, and you don't want an orange face! Mix 1/2 cup pumpkin with 1/4 cup epsom salts and work over feet, concentrating on heels and callouses. Wash away with mild soap and water. If you have orange heels, repeat the process with just salts to remove the last of any dry skin cells.
Pumpkin keeps well in the fridge for several days, or can be divided into portions and frozen for later use.