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Pumpkin Fest

Posted Nov 22 2011 12:00am

Good Evening and Happy Tuesday!

I hope everyone had a good day.  The kids and I were busy doing our Thanksgiving shopping and then came home a did a little cooking.  We went a little pumpkin crazy. We made Pumpkin Pie Bars, Pumpkin Spice Granola and Pumpkin Oatmeal Muffins.  I love pumpkin and it is the season to use it. 

Pumpkin Pie Bars
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 2 tbsp golden flax seeds 
  • 2 eggs
  • 3/4 cup evaporated cane juice sugar
  • 1 (15 ounce) can pumpkin
  • 2/3 cup buttermilk
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • Garnish with Whipping Cream


Preheat oven to 350 degrees F.

In a medium bowl, cream together butter and brown sugar. Mix in flour . Fold in oats and flaxseeds. Press into a 9x13 inch baking dish sprayed with cooking spray.
Bake in preheated oven 15 minutes, until set.
In a large bowl, beat eggs with white sugar. Beat in pumpkin and buttermilk. Mix in salt, cinnamon, ginger, cloves and nutmeg. Pour over baked crust.
Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares. Serve with a dollop of whipping cream.

These bars are soo good!  This is a nice twist on the traditional Pumpkin Pie.  The crust is basically an oatmeal cookie and adds a nice texture to the creamy pumpkin custard.  I would highly recommend making these if you are not a big fan of traditional pie crust.

My daughter Zoe wanted to make homemade granola and I happened to see a great recipe on my friend Kelli's blog for Gluten-Free Pumpkin Spice Granola.  My recipe is not gluten-free due to the ingredients I had on hand.

Pumpkin Spice Granola recipe adapted from Kelli's recipe at
  • 1 and 1/4 cup rolled oats
  • 2 tbsp Salba (white chia seeds)
  • 2 tbsp golden flax seeds
  • 4 tbsp raw walnut pieces
  • 2 tbsp raw pecan pieces
  • 1tbsp raw honey
  • 1 tbsp maple syrup
  • 3 tbsp organic pumpkin pie puree
  • 1/2 tbsp coconut oil, melted
  • 1tsp vanilla
  • 1tsp cinnamon
  • 1 tsp ground ginger
  • 1tsp nutmeg
  • pinch of cloves
  • 1/8t sea salt
  1. Mix all wet ingredients in a medium mixing bowl
  2. Add spices to wet ingredients. Stir
  3. Add dry ingredients to wet and stir until will combined.
  4. Put mixture on baking sheet lined with parchment paper.
  5. Bake at 325 for 15 min. Stir every 5 minutes.
    Cool completely before enjoying!
Zoe likes to eat granola sprinkled over organic vanilla yogurt.  I would like to get in the habit of making our own because it is easy to make and you can control the ingredients that go into it.

Thank you Kelli, this is a great recipe.  It is not too sweet and I love the addition of Salba and Flax!
We had some leftover Pumpkin Pie Puree so we decided to whip up a batch of Pumpkin Oatmeal Muffins.

Pumpkin Oatmeal Walnut Muffins recipe adapted from Carrots N Cake

Makes 9 muffins
  • 1 cup whole wheat pastry flour
  • 1 cup rolled oats
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cup canned pumpkin pie mix
  • 1 egg
  • 1 tbsp canola oil
  • 1 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 cup walnuts

  • Preheat oven to 375F
  • Coat muffin tin with non-stick cooking spray or line muffins cups.
  • Combine wet ingredients in mixing bowl; blend well.
  • Add dry ingredients and walnuts.
  • Pour batter evenly into muffin tins.
  • Bake for 18-20 minutes.
  • Allow to cool, and enjoy!

Tomorrow the real cooking is going to begin.  We are going to our friend's house for an Open House on Thanksgiving and then coming home for the big Gobble, Gobble meal.  I am excited because I am trying a few new dishes this year.  I will have to share that with your tomorrow.

I am off to watch the big Dancing with the Stars Finale with the kids.  Have a great evening.

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