Your Pancakes Know They Want It

I should have taken a photo of my sister's future Jack-O-Lantern (to be) before it got dark tonight - the thing is huge! This October has been full of giant pumpkins, probably due to the wacky weather we've had over the summer, and they're dirt cheap too. I haven't bought mine yet (I'm looking forward to some roasted seeds!) but most of the good-sized carvers I've seen have been under $8. The cans of puree are pricier than the fruits, obviously, but more convenient. I'm lazy, so I grab the cans when I make cakes, muffins or cookies that don't need chunks of squash.

One of the yummiest looking recipes for pumpkin I've seen lately was this one that I recieved from a friend in an e-mail: simply blended puree and maple syrup with a touch of cinnamon, it's like pumpkin pie! It's called a sauce, but unless you thin it out (ooh, orange juice to the rescue!) you can't really pour it. It's a dip on a maple sugar kick... yes, that's it! It's awesome on pancakes and I bet it would be great on waffles too.

Pumpkin Maple Sauce
Serves 8
3/4 cup maple syrup
1/3 tsp cinnamon
1 1/4 cups pure pumpkin puree

1. Use electric beaters or a whisk to blend together. Serve chilled.

Amount Per Serving
Calories: 84.7
Total Fat: 0.1 g
Cholesterol: 0.0 mg
Sodium: 93.4 mg
Total Carbs: 21.7 g
Dietary Fiber: 0.4 g
Protein: 0.3 g