Recipes for Pumpkin Puree

Ingredients

• 1 cup old-fashioned oats
• 2 cups water
• 1/2 cup expired pumpkin puree
• 1/4 cup milk (optional)
• 2 tablespoons maple syrup
• 1/2 teaspoon pumpkin spice
• 1/4 teaspoon salt
• Chopped nuts and dried fruits for topping

Instructions

1. In a saucepan, bring water to a boil.
2. Add oats and reduce heat to low. Cook for 5 minutes, stirring occasionally.
3. Stir in the expired pumpkin puree, milk (if using), maple syrup, pumpkin spice, and salt.
4. Continue cooking for another 2-3 minutes until the oats are tender and creamy.
5. Remove from heat and let it cool for a few minutes.
6. Serve the pumpkin spice oatmeal hot, topped with chopped nuts and dried fruits.
7. Enjoy!

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon pumpkin spice
• 1/4 teaspoon salt
• 1/2 cup expired pumpkin puree
• 1 cup milk
• 1 large egg
• 2 tablespoons vegetable oil
• Maple syrup for serving

Instructions

1. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin spice, and salt.
2. In a separate bowl, combine the expired pumpkin puree, milk, egg, and vegetable oil.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; lumps are okay.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake.
6. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
7. Repeat with the remaining batter.
8. Serve the pumpkin pancakes hot with maple syrup.
9. Enjoy!

Ingredients

• 2 cups slightly expired pumpkin puree
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 tsp curry powder
• Salt and pepper to taste

Instructions

1. In a large pot, heat some oil over medium heat.
2. Add the chopped onion and minced garlic, sauté until fragrant and translucent.
3. Add the slightly expired pumpkin puree and stir well.
4. Pour in the vegetable broth and coconut milk, and bring to a simmer.
5. Stir in the curry powder, salt, and pepper.
6. Let the soup simmer for 20 minutes.
7. Using an immersion blender, puree the soup until smooth.
8. Serve hot and enjoy!