Everyone makes Pumpkin Pie; here are some new and fun ways to use pumpkin that I showed fun host Christine Pullara on NBC 11 ALIVE’s Atlanta & CO this morning!

Click below to watch the video!



Pumpkin Hummus

  • 2 Cans (15 oz) Cannellini, drained and rinsed
  • 1 Cup Canned Pumpkin (2/3 of one 15 oz can)
  • 2 TB Lemon Juice
  • 2 Garlic Cloves, grated
  • 1 Tsp Sea Salt
  • 1 Tsp Cumin
  • ½ Tsp Allspice
  • 1 Tsp Smoked Paprika
  • 1 Cup Crumbled Goat cheese
  • ½ Cup Toasted Pumpkin Seeds (see note for toasting; reserve about 2-3 tbsp for garnish)

In a food processor add all ingredients except the goat cheese and pumpkin seeds. Remove from the processor, spread on a plate and sprinkle with pumpkin seeds and goat cheese.


Pumpkin Smoothie

  • 1 Banana
  • 1 Cup Pumpkin Puree
  • 2 Dates, coarsely chopped
  • 1/2 Tsp Pumpkin Pie Spice
  • 1/2 Tsp Vanilla
  • 5 – 6 Ice Cubes

Whizz all the ingredients In a high speed blender until pureed.


Pumpkin Pecan Ginger Cake

  • 15 Ounces Canned Pumpkin (1 Can)
  • 2 Large Eggs
  • 4 Large Egg Whites
  • ¾ Cup Canola Oil
  • 2 Tsp Vanilla
  • 1 ¼ Cups All Purpose Flour
  • ¾ Cup Whole Wheat Flour
  • 1 ½ Cups Dark Brown Sugar
  • 1 Tsp Ground Ginger
  • ½ Tsp Mace (or Nutmeg)
  • ½ Tsp Ground Allspice
  • 1 TB Ground Cinnamon
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • ¾ Cup Chopped Toasted Pecans
  • 8 Oz Light Cream Cheese, softened
  • 2 TB Ground Ginger
  • 2 Cups Powdered Sugar
  • Finely Chopped Candied Ginger

Step One Preheat the oven to 350F. In a large bowl, beat the pumpkin, eggs, oil and vanilla until well combined. 

Step Two In another bowl, whisk together the dry ingredients, and then stir into pumpkin mixture. Fold in the nuts. Pour into a non-stick sprayed and parchment-paper lined 13” x 2” pan. Bake for 20-25 minutes or when just a few crumbs remain when tested with toothpick. Set aside to cool while you make the topping.

Step Three In the bowl of a standing mixer, whip together the cream cheese and ginger, sift in the powdered sugar. Refrigerate the frosting until the brownies are completely cool. Sprinkle with the candied ginger before cutting into 24 luscious squares.

* Whether the ginger is called candied or crystallized, it’s a delicious addition to baked goods. Candied ginger is made by cooking pieces of fresh ginger in syrup and letting it dry. It’s extremely potent – so just a tiny piece is all you need to get a big hit of spicy ginger flavor. Candied ginger is also a great remedy for an upset tummy! Find it in the spice or baking section of your grocery store!


Canned Pumpkin is a kitchen staple in my pantry – it’s a wonderful substitute for fat in baked goods that adds a rich, full mouthfeel. Try substituting canned pumpkin for 
1/2 of the fat in your favorite cake recipe. You’ll get the benefit of fiber and veggies, without sacrificing any flavor!


Make salad dressing with pumpkin puree – perfect for baby   lettuce, halved red grapes, dried cranberries and toasted pecans.

Pumpkin Salad Dressing

  • ¼ Cup Pumpkin Puree
  • ¼ Cup Apple Cider Vinegar
  • 2 TB Maple Syrup
  • 1 tsp Dijon
  • 1 Clove Garlic, grated
  • ½ tsp Sea Salt
  • ¼ tsp Freshly Ground Black Pepper
  • ½ Cup Extra Virgin Olive Oil
  • 1 tsp Fresh Thyme Leaves

Add all the ingredients to a jar and shake well.






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