Frost(ing) on the Pumpkin

free vintage digital stamp_pumpkin image

 

At the intersection of Pointsville Road and Change of Seasons Street lies the pumpkin. Before the humble squash gets gussied up with milk, eggs, sweetener, and so on, it can be used as the basis for many yummy savory things such as soup, ravioli filling, or curry for not too many points. No fat, low in carbs, high in fiber makes it a good addition to many recipes.

I haven’t tried this yet, but I saw a dessert recipe that involved a box of spice cake mix and a can of pumpkin as a substitute for the oil and eggs. If you use a natural or gluten-free mix with a minimum of chemicals (you do need baking powder or soda to make it rise), I personally don’t see an issue with it, especially since g-f baking can involve a long list of ingredients. In this case, you’d still have to add eggs, but the oil could get swapped out for the pumpkin.

Pumpkin is also good for dogs. Oakley has it several times a week as the basis for his meals. The fiber in it helps to balance intestinal activity and soothe the whole GI system. His favorite treats include it.

And by some coincidence, so do mine.

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