As the weather cools in early fall, pumpkin and pumpkin spice starts popping up everywhere.
Did you know? Pumpkins are very nutritious – they get their orange color from a range of carotenoid compounds, all of which are converted to Vitamin A by the body. Pumpkins are also high in Vitamin C and and beta-carotene.
Sugar-Free Pumpkin Spice Syrup
- 1/3 cupPumpkin puree
- 1/2 cupBaking stevia OR 1 cup sweetener that measures like sugar
- 1/2 tspVanilla extract
- 1 1/2 cupWater
- 1 tspCinnamon
- 1 tspPumpkin pie spice
Combine all ingredients in a medium saucepan and bring to a boil over high heat. Turn heat down to medium, and bring to a simmer, stirring occasionally to keep syrup from burning. (Be sure to stir from the bottom of pot, to make sure the syrup is not burning at the bottom).
Let mixture continue to simmer until it thickens up to become a syrup and begins to coat the spoon for about 10-15 minutes. You will know it’s about ready when it starts to bubble and get thick.) Remove from heat.
Let come to room temperature, and refrigerate in a sealed container. The syrup will thicken a bit in the refrigerator, but will become syrup again when heated in the microwave for 20-30 seconds, or you could add a few tbs of water to thin it to your liking.
***Use this syrup in pumpkin spice lattes or a regular cup of coffee. Also good over pancakes or waffles.
Recipe Source: Dashing Dish
Pumpkin Mac and Cheese
1 box (16 oz) Macaroni (whole wheat if possible)
3 TBSP butter
3 TBSP flour
2 Cups 1 % or fat-free milk
1 tsp mustard
1 1/4 cups pumpkin puree (canned or fresh)
2 cups shredded cheese
1/2 tsp smoked paprika
1/4 tsp pepper
A generous pinch of salt.
Preheat oven to 350F
Cook macaroni according to package directions
Melt butter and add flour. Allow to cook for about 2 minutes, then add milk. Heat back up to a simmer, and simmer for about 4 minutes, until milk mixture coats the back of a spoon.
Add seasonings and pumpkin. Stir. Add cheese and stir occasionally until melted.
Mix in macaroni, and pour into a lightly greased 9×13″ baking pan. Bake 20-25 minutes until top is golden brown.