Posted by: Bill & Gayle McCord | January 28, 2011

Weekend Recipe: 2 Pumpkin Recipes!

Have any cans of pumpkin left from the holiday season?  If you’re tired of pumpkin, it’s time to try something new with it.  Kinda Crunchy Kate shared her pumpkin pancakes recipe that she and her family eat year-round.  They’re healthy and delicious- hard to beat!  Miss Mommy (Emily) also shared a pumpkin curry soup she fell in love with while home for the holidays.  Both are easy and definitely worth the effort!

Pumpkin Pancakes (as found on Kinda Crunchy Kate)

  • 1 1/2 cups milk

    photo credit:

  • 1 15 oz can pumpkin puree
  • 1 egg
  • 2 T coconut oil (or vegetable oil)
  • 2 tablespoons vinegar
  • 2 cups flour (can either be all purpose or wheat flour)
  • 3 T brown sugar
  • 2 t baking powder
  • 1 t baking soda
  • 1 1/2 teaspoons ground allspice
  • 2 t cinnamon
  • 1 t ginger
  • 1/2 t nutmeg (optional)
  • 1/2 t salt
  • Optional: 1/2 – 3/4 cup chocolate chips (after all, it is Kinda Crunchy Kate, not Super Crunchy Kate)
  • Optional: pecans or walnuts


  1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. I like to use my stick blender to get everything nice and mixed since there is a LOT of pumpkin puree in this recipe. However, if you don’t have an immersion blender or just don’t want to do that, its okay. Your pancakes will still turn out fine. :)
  2. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, nutmeg, and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. If you are adding chocolate chips or nuts, fold these in at this time.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Alternatively you could use an electric skillet on 300F. (Or higher, because I am impatient.) Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. This batter will be THICK compared to “normal” pancake batter. Use a 1/4 cup measuring cup to measure out the batter and then use a spoon to help scoop it out of the measuring cup and onto the griddle. Then use the back of the spoon to spread out the batter. It doesn’t spread on its own like “normal” pancake batter. Please resist the temptation to add more milk to thin out the batter because it makes the flavor more bland than it should be.
  4. Brown on both sides and serve hot. We have served them with a variety of toppings. We have spread peanut butter on the top. We’ve buttered them and then served with real maple syrup. If I add some chocolate chips, we don’t put anything on them at all. We just eat them plain.

Pumpkin Curry Soup (as found on The Adventures of Miss Mommy)

  • 3T butter
  • 1 c finely chopped onion
  • 1 clove garlic, chopped
  • 1 t curry powder
  • 1/2 t salt
  • 1/4 t dried coriander
  • 1/8 t crushed red pepper
  • 3 c water &  3 chicken bouillon/OXO cubes OR 3 c chicken broth
  • 1 15-oz can pumpkin
  • 1 c half-and-half

Melt butter and add onion and garlic.  Stir in curry, salt, coriander, and red pepper.  Cook 1 min.  Add water/bouillon or broth and bring to a boil.  Reduce heat and cook 15-20 min.  Stir in pumpkin and half-and-half.  Heat 5 min.  Blend to be a smooth texture.

(p.s.  Emily says that if you are really, really tired of pumpkin, you should send your extra cans to her in Scotland!)




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