So, I know before I posted that the pumpkins in Haiti are all green. That was not quite accurate. I have found another variety that is a yellow-orange color. It has a much richer, sweeter flavor than the mild green pumpkins. I am very excited to find some more of these pumpkins because I have found that they make some awesome recipes simply amazing! I really want to stock up on this puree and keep a year’s worth in my freezer until they come around again next year. I love these pumpkin recipes.
Some things I have made recently with this pumpkin:
This recipe can be found over at Heavenly Homemakers along with a lot of other great recipes. My kids LOVE these muffins! Oh, and so do I. In the words of 3 year old Callie, “I love chocolate because it is so chocolatey.”
When Hannah Hamilton came over after church last Sunday, she suggested we eat breakfast for dinner. I thought that was a great idea! I had this pumpkin pancake recipe that I had been wanting to try out; however, she said she wanted some French Toast. I had no bread in the house to be used as French Toast, so we compromised! I made the pumpkin pancakes and then proceeded to batter and fry them up for…tada…French Toast Pumpkin Pancakes. Simply put, they were amazing! I topped mine with a small handful of walnuts to add a little extra protein (and flavor!). Perhaps a little too much work for a regular pancake breakfast; but, it will definitely be the way I serve leftover pancakes in the future!