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With the light dusting of snow we experienced on Saturday, I felt justified in featuring a flourish of spectacular, temptingly delicious, warm and cozy pumpkin recipes.

the scouts remained at their campout – even with the snow


1 1/2 cups milk

1 cup pumpkin puree

1 egg

2 tablespoons vegetable oil

2 tablespoons vinegar

2 cups flour

3 tablespoons brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled pan over medium high heat. Pour the batter into the pan, using about 1/4 cup for each pancake. Brown on both sides and serve hot.


Recipe adapted from allrecipes



5 cups roasted pumpkin

2 ripe pears

olive oil

1 tablespoon butter

1 onion

1 tablespoon of minced ginger

3 cups vegetable stock


goat cheese to garnish

Heat oven to 425F. Core and quarter the pears, spread out on a baking sheet. Drizzle with oil and toss to coat. Roast for 20 to 25 minutes, or until soft and golden on the edges, stirring once or twice.

In a medium saucepan, heat a drizzle of olive oil and the butter over medium-high heat and saute the onion for a few minutes, until soft. Add the ginger and cook for another minute. Add the roasted pumpkin and pears and the vegetable stock. Bring to a simmer and cook for 20 minutes, or until everything is very soft. Add a big pinch of salt and puree with an immersion blender until smooth. Serve hot, sprinkled with crumbled goat cheese.



1 spaghetti squash, halved, seeds removed

1/4 cup butter

1 shallot, chopped

3 cloves garlic, minced

1/2 to 3/4 cup cooked pumpkin

1/2 cup plain yogurt

1/2 cup cream

1 cup grated parmesan cheese

1 teaspoon white truffle oil

salt and freshly ground black pepper to taste

Heat oven to 350F. Coat a baking sheet with cooking spray.

Place the squash halves cut-side down onto the prepared baking sheet.

Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork, set aside in a large bowl.

Melt the butter in a skillet over medium heat, cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, yogurt, cream and parmesan cheese with the shallot and garlic until well combined, cook until hot. Remove from heat and serve with the spaghetti squash. Drizzle with the truffle oil, season with salt and pepper.