We live near a farm stand that grows pumpkins and I tend to buy a few too many cute varieties and process them all....  so, I am always on the search for unique ways to use pumpkin puree.  I read this book last year and at pumpkin time this year I decided to give it a try.  It was so beautiful and delicious I ended up giving some as a gift to one person and eating the rest myself.  This is definitely my favorite use for pumpkin and will be on the pumpkin season rotation!

Seeded Pumpkin Crackers
America's Test Kitchen "Food Gifts:  150+ Irresistible Recipes for Crafting Personalized Presents"
​Yield: 50 crackers
Preparation Time: 2 hours 
Start to finish: 7 hours 30 minutes

Notes: "These vibrantly flavored, visually striking crackers are inspired by biscotti, another crunchy delight made by forming dough into a loaf that's baked, then sliced into individual pieces and baked a second time.  Here you season pumpkin puree with orange zest and baharat, a Middle Eastern and North African spice blend.  Once the dough comes together, you fold in sesame seeds, pistachios, and dried apricots.  Then after the first bake, freeze the loaves to firm them up before slicing thinly for the second bake.  And here's a major payoff: you need only slice and bake the number of crackers you want to package and give at any given time, reserving the rest of the frozen loaves for another gifting occasion.  This recipe is best made in 2 5.5" x 3" loaf pans.  You can use one 8.5" x 4.5" loaf pan instead; bake the loaf for the same amount of time and then slice the frozen loaf down the center before slicing crosswise.  The crackers will continue to crips as they cool."

​1. Adjust oven rack to middle position and heat oven to 350 degrees.  Grease two 5.5" x 3" loaf pan.  Whisk flour, baking powder, and baking soda together in a large bowl; set aside.  Combine pumpkin puree, baharat, and salt in 10" skillet.  Cook over medium heat, stirring occasionally, until reduced to 3/4 cup, 6-8 minutes; transfer to medium bowl.  Stir in sugar and oil nd let cool slightly, about 5 minutes.

2. Whisk eggs and orange zest into pumpkin mixture then fold into reserved flour mixture until combined (some small lumps of flour are OK).  Fold in apricots, sesame seeds, and pistachios.  Scrape batter into prepared pans, smoothing tops with rubber spatula.  Bake until skewer inserted in center comes out clean 45-50 minutes, switches and rotating pans halfway through baking.

3. Let loaves cool in pans on wire rack for 20 minutes.  Remove loaves from pans and let cool completely on rack, about 1 1/2 hours.  Transfer cooled loaves to zipper lock bag and freeze until firm, about 3 hours.  (Loaves can be frozen for up to 1 month before slicing).

4. Heat oven to 300 degrees and line rimmed baking sheet with parchment paper.  Using serrated knife, carefully slice each frozen loaf as thin as possible (about 1/4" thick).  Arrange slices in single layer on prepared sheet and sprinkle with sea salt.  Bake until dark golden, 25-30 minutes, flipping crackers and rotating sheet halfway through baking.  Transfer sheet to wire rack and let crackers cool completely, about 30 minutes.

I love fall and PUMPKIN season!  This year I wasn't able to grow any pumpkins myself but I did make it to a great local farm with be near our place with beautiful pie pumpkins.  We got 3 little guys so my husband could have his yearly pumpkin pie fix but after that I still had some leftover pumpkin... such a problem!  
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My pumpkin inspiration was lacking so I wandered the local library and this cute little book jumped out at me.  Of course I headed to the dessert chapters and found an excellent solution to use up the rest of my pumpkin. 

The recipe calls for canned pumpkin but fresh roasted pumpkin worked well.  This had some kind of nutty taste that boggled the mind as there are no nuts in here.  These will definitely be in the seasonal rotation; easy to make but so good!

Oatmeal-Chocolate Crisps
"The Pumpkin Cookbook" by Deedee Stovel

1 cup brown sugar
3/4 cup sugar
1 cup unsalted butter, softened
1/2 cup pumpkin puree
2 eggs
1 teaspoon vanilla extract
1 1/2 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups rolled oats
1 1/2 cups semisweet chocolate chips

​1. Heat the oven to 350 degrees.  Line two baking sheets with parchment paper.

2. Beat the sugars and butters together with a hand mixer until well blended and fluffy.  Add the pumpkin, eggs, and vanilla and beat until smooth.

3. Sift the flour, baking powder, salt, and cinnamon into the mixture and continue beating at low speed until well blended.  Stir in the oats and chocolate chips.

4. Drop by tablespoons onto the prepared baking sheets.  Bake for 12 to 15 minutes, or until lightly browned.

5. Cool each baking sheet on a wire rack for a few minutes before removing the cookies.  Cool them completely on wire racks and store in an airtight container.  Enjoy!

Yield: 8 dozen

Notes: Variation:  If available, substitute some of the flour with whole-wheat pastry flour. This is a low-gluten flour that adds nutrition but not the heaviness of whole-wheat bread flour.  It is a wonderful product to use in pastries and baked goods where you want the nutrition of whole wheat, but not the heaviness.

Why would I be making a pumpkin dish in this summer heat?  Well, because our refrigerator's compressor died and I have lots of processed garden grown pumpkin in the freezer that defrosted and I can't let go to waste!  This recipe from a bookmark a decade ago from the Heart Association recommends I eat more sugar than I'd typically eat for breakfast along with dairy milk.  This works with any other sweetener or dairy free milk which is more my taste.  The pumpkin and spices along with the slow cooked oats are what makes this good... the dairy and refined sugar isn't really need but for fussier guests I follow as directed!

2 cups uncooked steel cut oats
1/2 cup light brown sugar, firmly packed
1 1/2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup canned pumpkin
6 cups water
1 cup low fat half and half
1 cup raisins
1 teaspoon vanilla extract
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TOPPINGS
2 tablespoons light brown sugar, firmly packed
2 teaspoons light brown sugar, firmly packed
1/4 cup walnuts, chopped
1 tablespoon walnuts, chopped
1 teaspoon walnuts, chopped

1. Lightly spray a 3.5-4 quart slow cooker with cooking spray.

2. In a large bowl, stir together the oats, 1/2 cup brown sugar, cinnamon and nutmeg.  Stir in the pumpkin.  Gradually stir in the water and half and half.  Stir in the raisins and vanilla.

3. Ladle the mixture into the slow cooker.  Cook, covered, on low for 7.5-8.5 hours.  Serve topped with the remaining brown sugar and walnuts.

Notes: Refrigerate any leftover oatmeal for up to 3 days.  Put the desired amount in a microwaveable bowl, cover it and reheat it in the microwave at 100% power (high) adding a bit of fat free milk as necessary for the desired consistency.  (The chilled oatmeal will have thickened).

​2/3 cup coarse, stone ground corn grits
1 1/2 cups water
1 cup evaporated milk
1 teaspoon salt
1 cup mashed cooked pumpkin or winter squash (blue hubbard or butternut) or canned pumpkin
a few grinds black pepper
1/4 cup unsalted butter
1/2 cup cheddar cheese, shredded

​1. Combine the grits and some cold water in a bowl; the husks will rise to the top.  Drain in a mesh strainer.
2. Combine the grits, 1 1/2 cup water, evaporated milk, and the salt in the slow cooker.  With a wooden or plastic spoon, stir for 15 seconds.  Add the pumpkin and pepper, cover, and cook on HIGH for 3-3 1/2 hours or LOW 7-9 hours, until thick and creamy.
3. Stir in the butter and cheese, cover, turn off the cooker, and let the mixture rest for 10 minutes to melt the butter and cheese.  Serve immediately.