Pumpkin spice lattes aren’t the only place to find the taste of autumn. Especially with healthy pumpkin pancakes and pumpkin bread pudding on the menu!
With each shift of the seasons, whether it be winter to spring, spring to summer, summer to fall, I feel like we are always entering my favorite season. Living in a region with four distinct seasons, each corner of the year feels exciting and fresh. However, autumn here in New England is probably the absolute best — the sugar maples, oaks, and birches blaze with the colors of the sun, the air feels crisp and fresh, and the pumpkin harvest invites warm fun times in the kitchen. So in anticipation of all the pumpkins that we’re about to harvest, here are two of our favorite recipes — healthy pumpkin pancakes and pumpkin bread pudding.
Healthy Pumpkin Pancakes
|1/4 tsp baking soda
|1/2 cup pumpkin puree
|1 tsp pumpkin spice
|2 Tbsp ghee, melted
|1 tsp cinnamon
|1 tsp vanilla extract
|2 Tbsp ghee, for frying
- In a large bowl, whisk the eggs, pumpkin puree, ghee, and vanilla together.
- Add baking soda and spices to the wet ingredients.
- Melt ghee in a skillet over medium heat, and pour in 1⁄4 cup of batter.
- Once a few bubbles appear (about 2-3 minutes), flip the pancakes once to finish cooking (about one or two more minutes).
- Serve your healthy pumpkin pancakes warm with Maple Ghee.
Pumpkin Bread Pudding Infused with Ghee
|1/4 cup ghee, melted, plus a little extra for greasing the baking pan
|3/4 cup muscovado sugar
|1 loaf stale sweet bread, such as challah, cut into 1/2-inch thick slices
|1 whole Madagascar vanilla bean, split lengthwise, seeds scraped and reserved
|2 1/2 cups whole milk, or a non-dairy alternative of your choosing
|4 large eggs
|1 cup pumpkin puree
|1/2 cup melted Maple ghee, room temperature
- Grease a 13x9x2-inch baking dish with a little melted ghee. Line pan with overlapping bread slices to fit the entire dish.
- In a blender, place milk, pumpkin puree, sugar, melted ghee, vanilla bean seeds, and eggs; blend on low speed until the ingredients are combined and the mixture is smooth. Pour mixture over bread, and place vanilla bean on top. Cover with plastic wrap, and refrigerate for 2 hours to allow bread to absorb the liquid.
- Place a wire rack at mid-level in oven, and preheat to 350°F.
- Bake for 25 to 30 minutes, until top is golden brown and custard is jiggly but set. Check halfway through cooking and cover with foil to prevent excess browning, if necessary. Serve warm or at room temperature. Drizzle each serving with melted Maple Ghee.
Full Moon Ghee
Hailing from the hills of Western Massachusetts, Full Moon Ghee is a small, artisanally crafted, woman-owned ghee company. Each of our small batches of ghee is made on the waxing or full moon, honoring ancient Ayurvedic tradition. We use only local butter made from happy grass-fed cows.
In addition to our Original Ghee, we also offer Maple Ghee (made with locally sourced maple cream!), Chocolate Ghee (sweetened with local honey!), Turmeric Spiced Ghee (made with organic, locally sourced turmeric, ginger, and ashwagandha!) and Rosemary Garlic Ghee (made with locally sourced garlic!).
For more great ghee recipes, check out our blog!