Your guide to pumpkins

Preparation

1. Preheat the oven to 350°F.Line muffin cup tray with muffin liners and spray liners with nonstick cooking spray.
2. In a large bowl, whisk together pumpkin puree, oil, applesauce, eggs, maple syrup, and vanilla. In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. Add dry ingredients to wet and stir to combine. If adding optional ingredients, mix in as well. Scoop batter evenly into prepared muffin tins.
4. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.

Preparation

Whisk the egg, and then add the flour, pumpkin, and pumpkin pie spice. Stir well until fully combined. Place a small nonstick skillet over medium heat. Spray with cooking spray and add the batter with a ¼ measuring cup. Cook for 2-3 minutes per side, flipping when bubbles begin to pop and edges lightly brown.

Preparation

1. Sauté the onion in the oil in a large pot over medium-high heat until lightly browned, about 5-7 minutes. Add the garlic and cook for 1 minute. Stir in the pumpkin puree, vegetable broth, and curry powder. Increase the heat and bring it to a boil.
2. Turn the heat to low and simmer for 5 minutes.
3. Stir in the coconut milk and let it gently simmer for another 10 minutes or so, until slightly thickened. Add pepper to taste.
4. Option: top with chopped pumpkin seeds.

Preparation

1. In a small bowl, combine 1 cup of the yogurt with the pumpkin puree and ¼ teaspoon of the pumpkin pie spice. Set two tablespoons aside.
2. In a separate bowl, combine the remaining 1 cup of yogurt with the remaining ¼ teaspoon of the pumpkin pie spice.
3. In two small glasses or parfait cups, layer half of the vanilla yogurt in each, then two tablespoons of the graham cracker crumbles in each, then half of the pumpkin yogurt in each, then another two tablespoons of the graham cracker crumbles.
4. Top both glasses with the one tablespoon of vanilla yogurt set aside and any remaining graham cracker crumbles.

Preparation

Place the Dutch oven over medium-high heat and spray the bottom with nonstick cooking spray. Add chopped onion and garlic and sauté 6-7 minutes, or until onions are lightly browned.

In a separate medium-size bowl, mix the ground turkey with chili powder, cumin, and cayenne pepper.

Add mixture to Dutch oven and cook until browned, stirring often. Stir in pumpkin, tomato sauce, brown sugar, mustard, salt, and pumpkin pie spice. Add 1 quart of water and simmer for approximately 1 hour, stirring every 15 minutes.

Serve with a dollop of nonfat Greek yogurt and a dash or two of hot sauce.