pumpkin

i love the texture and taste of pumpkin. i relish fall each year, looking forward to what i might create with pumpkin. I also really love working with the pumpkin puree that you can find cheaply in stores during that season. Pumpkin is simply not just pumpkin pie. Interestingly enough, before leaving Philadelphia, my husband and I fell in love with a new BYOB (Bring your own bottle) called Pumpkin. We rave about it–an intimate culinary experience. Check it out if you are there! (They do not appear to have a link yet; I will post it when one becomes available. Til then, Google).

As you know, I experiment with healthi-fying foods. I make pumpkin breads, pumpkin muffins, adding cranberries, nuts, whatever. This past weekend, I found a very good recipe for pumpkin pancakes that relied extensively on whole wheat flour. I am telling you, the pancakes cooked fabulously–just the right flakiness, sweetness. We served it with organic maple syrup, soy sausage and a lovely fresh fruit chat. So thank you to the PinchMySalt.com blogger for providing her original recipe:

• Whole Wheat Pumpkin Pancakes
• Fruit Chat — Chop one pear, one apple, one avocado, and one banana into serving bowl. Squeeze 1 lime or 1/2 lemon juice and toss with 1 teaspoon of roasted ground cumin and a pinch of salt. If you have black salt, that is best. For those that have some chat masala, tossing some in is an added perk.
• Soy Sausage – Wholefoods 365 brand