Never buy canned pumpkin again!!  The flavor of homemade pumpkin filling can’t be beat. . . It is simple to make pumpkin filling and can be frozen for enjoyment all winter.

To Make Pumpkin Pureé-

Slice a long pie pumpkin or winter luxury pumpkin in half, remove seeds, and lay face down on a baking sheet or dish. Roast at 350° until the pumpkin is very soft. Let cool and then dig out pumpkin mash.  Pureé the pumpkin by hand or with a food processor.  The pureé freezes fabulously!

Pumpkin Pancakes

1 cup whole wheat flour

1 cup all-purpose flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground nutmeg or ginger

1 tsp. ground cinnamon

½ tsp salt

1 ½ cups milk

1 cup pumpkin puree

1 egg

2 tbsp. canola or vegetable oil

2 tbsp. apple cider vinegar

~Directions:

1. In a large bowl mix milk, pumpkin, egg, oil, and vinegar. Combine flours, sugar, baking powder, soda, nutmeg, ginger, and salt. Stir into the pumpkin mixture just enough to wet all the dry ingredients.
2. Heat ¼ cup of mix on oiled griddle. Brown both sides and serve with warm maple syrup.