Got the pumpkin pie blues?

You can do lots of things with pumpkin and, the good news is, it's good for you! If you want to see the actual nutritional analysis, click here. But suffice it to say pumpkin is a good source of antioxidants, protein, and fiber—and not fats or calories.

On top of that, pumpkin is a versatile ingredient, good for making breakfasts, lunches, dinners, or snacks. If you search the Web for "pumpkin recipes," you'll find several. Here are some of my favorites:
• For a "non-traditional" dessert, make pumpkin rolls, courtesy of Penzeys Spices.
• Or try something really different—pumpkin waffles, using this Williams-Sonoma recipe.
• Pumpkin soup? Try this recipe, accompanied by oatmeal muffins, from King Arthur Flour.

There are many more ways to use pumpkin in holiday dishes, including Pumpkin Crème Brûlée, which was featured in our September/October 2007 issue of Lake Country Journal Magazine, (Sept/Oct 2007, p. 20).

If you have your own pumpkin recipes, please let us know. Just register or sign in and add a comment to share your favorites with our readers.