August 28, 2012 at 7:53 am
by Paula Chin
Click here to get the recipe: Pumpkin-Spiced Whoopie Pies
It’s not just for holiday pies. Canned pumpkin is surprisingly versatile, adding fall flavor to a wide range of dishes—think pancakes and waffles, savory dips and spreads, even chili, tacos and bruschetta—as well as desserts. Packed with vitamin C, beta-carotene, iron and potassium, it’s also an excellent source of fiber. So whether you’re cooking soup, simmering a stew, or making whoopie (pies, that is), think outside the can and bring some pumpkin to the party.
For the recipe on page 13 of the October 2012 issue, click here:
For other pumpkin recipes:
What’s your favorite pumpkin recipe? Share in the comments below.
Paula Chin is senior editor at Family Circle magazine.