Sunday, October 20, 2013


by Leann

Pumpkin is my hero and I am glad we are celebrating it more and more. I am allergic to eggs, but I have always loved to bake. Pumpkin to the rescue! There are egg substitutes out there, but many times, especially with cookies and cakes, they just don't work very well.

Most people are used to adding plenty of spices to pumpkin to perk it up. Why? Because it has very little taste on its own. And that, combined with its binding ability, is why a heaping tablespoon of pumpkin puree is an excellent substitute for one large egg. In cakes, if I add pumpkin, I usually
also add a powered egg substitute for lightness--or even an extra teaspoon of baking powder. But in bar cookies, I don't need to.

I love pumpkin with all those spices, too. For the first time this week, I found "pumpkin nog" in the grocery store. I can't have eggnog--which I love!--so when the soy milk people started offering pumpkin nog, I thought I'd give it a try. (And I am NOT a fan of regular soy milk--but I was desperate for a nog, any nog.) I love it. It's the only soy thing I really enjoy.

For a time, only one company offered a pumpkin ice cream (Edy's in some parts of the country, Dreyer's in other parts) but now, even Ben and Jerry are on the pumpkin bandwagon. I love pumpkin bread, pumpkin pancakes and pumpkin muffins. Why? Because all of those can be made without eggs
and still turn out wonderful. I make awesome pumpkin pies at Thanksgiving and Christmas. In fact, my kids were allergic to milk when they were growing up, so we had one egg free pie and one milk free pie--both delicious.

Maybe some folks are tired of the pumpkin explosion this time of year, but I celebrate it. And a tablespoon of pumpkin has a lot fewer fat calories that an egg and is loaded with beta carotene. Healthy? You betcha! Oh, and they're pretty.

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