Two Pumpkin Recipes Easy as (Pumpkin) Pie
Sep 28, 2011 06:16PM ● Published by Cate Reynolds
I have a pumpkin problem.The problem is that I can't get my hands on any pumpkin. I did get some from Trader Joe's early last week; I made the pumpkin ale chili featured in this week's newsletter with it. It's actually a pretty good deal there -- they have both organic canned pumpkin and sugar pie pumpkins for $1.99. The canned pumpkin is the most vivid orange I've ever seen. However, the sugar pie pumpkin I bought started showing mold on the exterior within four days. Isn't that the strangest thing you've ever heard -- pumpkins are supposed to last forever!
So I threw it away and went on a mission to find more pumpkin, whether canned or gourd form. I live in Crofton, so my mission was around that area.
I failed. Aldi had none, though I didn't really expect them to. Giant was sold out of canned pumpkin. Safeway only had pumpkin pie mix. None of them had pie-sized pumpkins, only carving pumpkins.
After three stores, I gave up. I made apple cookies instead.
However, if I had been able to score some pumpkin, this is what I would have done -- I would have made these two so-easy-recipes-that-I-can't-even-call-them-recipes. They're so easy, I can't even bring myself to format them in a standard way.
Pumpkin Chocolate Chip Cookies
1 can pumpkin + 1 box spice cake mix + 1 bag semi-sweet chocolate chips // Mix together // Bake in a preheated 350-degree oven for 12 minutes, or until the tops of the cookies are firm.
This makes very light, cake-like, delicious cookies.
1 can pumpkin + 1 package prepared original hummus + nutmeg, cinnamon, allspice to taste // Mix together and refrigerate until ready to serve // For a clever serving presentation, hollow out a small pumpkin and serve along with pita chips or whole-wheat crackers.
I love fall.