In the Kitchen with Hy-Vee: pumpkin spice with everything nice

Pumpkin Spice

Hy-Vee dietitian Molly Webb stops by our kitchen to bring up some facts you may not know about pumpkin spice. Here are two healthy recipes:

Pumpkin Spiced Oatmeal

Source: Hy-Vee Dietitians | Serves 3

All you need:

1 tbsp butter, divided

¾ cup steel cut oats

½ cup pumpkin puree

1 tbsp brown sugar

1 tsp ground cinnamon

½ tsp ground ginger

Dash nutmeg

2 cups water

1 cup skim milk

½ tsp vanilla extract

¼ cup dried cranberries, raisins, or pecans (optional)

All you do:

1. Preheat oven to 375 degrees.

2. In an oven-safe Dutch oven or sauté pan with lid, melt ½ tbsp butter over medium heat on stovetop. Stir in oats and continue heating, stirring frequently, for about 2 minutes or until oats smell toasted. Push oats up around side of pan and drop remaining ½ tbsp butter in center of pan; heat til melted. Add pumpkin to butter and stir until warmed and starting to brown, then stir together with oats. Stir in brown sugar, cinnamon, ginger, and nutmeg into the pumpkin. Add water, milk, and vanilla extract and stir well.

3. Bake, covered, in preheated oven for 35 minutes. Remove from oven and stir in cranberries, raisins, or nuts, if using. Cover and let stand 10-15 minutes before serving to thicken.

Pumpkin Hummus

Source: Hy-Vee Dietitians | Serves 6-8

All you need:

1 cup pumpkin puree

2 tbsp fat-free plain Greek yogurt

2½ tbsp lemon juice

1 tbsp olive oil

1 tsp cumin

½ tsp smoked paprika

1/8 tsp salt

1 can (15 oz) cannellini beans, rinsed and drained

2 garlic cloves, sliced

All you do:

1. In a food processor, combine pumpkin, yogurt, lemon juice, olive oil, cumin, smoked paprika, salt, beans, and garlic cloves. Process until smooth.

2. Serve with fresh cut vegetables, whole grain pita chips, or whole grain crackers.

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