Leftovers

[gymnastjlf]

This weekend I did some cooking, made a very good pumpkin pudding parfait, a green bean casserole, all gluten-free and very good! Now I've got a few leftovers and need some ideas what to do with them.

I've got some pumpkin puree leftover, a little bit of Cool-whip, a few Ener-G ginger cookies.

The main thing I want something to do with is the pumpkin. I'd love to make that into some sort of lunch type dish. Could I somehow bake it with some egg and maybe milk, do you think that would become something of substance? I'm open to any ideas!

Thanks

Jess

[tarnalberry]

Mmm... pumpkin smoothie! Pumpkin puree, milk/milk-sub (even better is eggnog!), cinnamon, nutmeg, one banana, vanilla, a touch of honey, and ice. YUM!

[Susanna]

This weekend I did some cooking, made a very good pumpkin pudding parfait, a green bean casserole, all gluten-free and very good! Now I've got a few leftovers and need some ideas what to do with them.

I've got some pumpkin puree leftover, a little bit of Cool-whip, a few Ener-G ginger cookies.

The main thing I want something to do with is the pumpkin. I'd love to make that into some sort of lunch type dish. Could I somehow bake it with some egg and maybe milk, do you think that would become something of substance? I'm open to any ideas!

Thanks

Jess

Yes, you could bake the pumpkin puree with eggs, milk, etc. and it would become a custard. If you follow the recipe on any can of pumpkin for pumpkin pie, and just bake it in a glass dish (no pie crust), you'd have yourself a nice dessert.

Or, how 'bout making it into a creamy pumpkin soup? You'd use veggie or chicken broth, pumpkin, onion, salt pepper, etc.--simmer for a while and add some cream or half and half at the end. Yum. Or, stir your pumpkin puree into a can of your favorite soup for a super easy quick lunch.

Personally, I'd use a gluten-free zucchini bread or carrot cake recipe, and substitute the pumpkin for the zuch/carrot, and have a yummy bread.