Pumpkin @ its {best}

Pumpkin Pancakes recipe

Pumpkin for breakfast is a treat way to start the day. Ready in minutes, this recipe is especially good topped with a drizzle of real maple syrup.

Ingredients:

1 medium egg

1 cup milk

¾ cup unbleached white flour

¾ cup whole wheat flour

½ cup cooked pumpkin

1 tablespoon sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

Pinch nutmeg

Pinch powdered ginger

2 to 4 tablespoons vegetable oil, as needed

Directions:

1. Combine all ingredients except vegetable oil in a large mixing bowl, whisking to blend.

2. Heat 1 teaspoon oil in a medium skillet over medium. Add ¼ cup pancake batter at a time, allowing to cook until bubbles break around the edges. Flip and allow to cook an additional 1 to 2 minutes, until light golden. Repeat with remaining oil and batter.

Pumpkin Pecan Pie Bars

1/2 c Butter or margarine; softened
1 c Brown sugar; firmly packed 

1 1/2 c Flour; unsifted
1 c Oats 

1 Ts Baking powder 

1 Ts Salt 16 oz Pumpkin 

1 can Sweetened condensed milk 

2 Eggs; beaten 

2 Ts Pumpkin pie spice 

1 1/2 Ts Vanilla extract 

1 c Pecans; chopped Confectioners' sugar (optional for dusting)

Preheat oven to 350ºF. 

In large mixer bowl, beat margarine and brown sugar until fluffy; add flour, oats, baking powder and 1/2 teaspoon salt. 

Mix until crumbly. Reserving 1/2 cup flour mixture, press remainder on bottom of 15x10" jellyroll pan. 

Bake 20 minutes. 

Meanwhile in medium bowl, combine pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, vanilla and remaining 1/2 teaspoon salt. 

Spread over baked crust. In small bowl, combine reserved 1/2 cup flour mixture with pecans; sprinkle over pumpkin mixture. 

Bake 30-35 minutes or until set. Cool. Cut into bars. Sprinkle with confectioners' sugar if desired. Store covered in refrigerator.