Sunday, October 20, 2013

Bring on the PUMPKIN EVERYTHING!

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.

8 comments:

Aurian said...

I am very happy for you Leann, I have not heard of someone being allergic to eggs. I have to admit, I do love eggs a lot. Cooked, baked or filled (and chocolate eggs of course).

Leann Sweeney said...

Thanks Aurian. I have found that foods I refused to eat as a child seem to be ones I cannot tolerate now. I guess that child brain is very smart! I then grew to like them as an adult, but unfortunately they do not like me!

Heather Blake Webber said...

I love pumpkin, too, and that's good to know about the egg substitute. I never would have put that together.

Leann Sweeney said...

Thanks Heather! Someone on my facebook page told me she has a bottle of pumpkin wine she cannot wait to try. Who knew??

Kristin A. said...

Hi Leann! I, too, LOVE pumpkin. I don't have issues with eggs, but rather with wheat. I made a delicious gluten-free pumpkin choc chip bar the other day - yum! I love the idea of substituting pumpkin for eggs and will share that tip with my friend whose daughter has many food allergies, egg being one of them. She is coming over tomorrow, so I will show her this post. Do you have any more tips to share when substituting pumpkin for eggs?

Leann Sweeney said...

Thanks Kristin! I use Ener-G powdered egg replacer a lot (it's mostly made of potato starch). Anytime when I make cookies or cakes, I try bar cookies and cupcakes. The cupcake papers help hold the cake together (eggs are binders) better. With bar cookies, I tend add an extra teaspoon of baking powder and a little oil for each 1 TBL of pumpkin I am using as an egg substitute. The most important tip is to READ LABELS! There are eggs hidden in lots of foods but I find that ice creams are the worst. But there are plenty of good ice cream brands that do not use eggs. Unfortunately Ben and Jerry's always use egg yolks. :-(

Margaret said...

I loved this post, Leann, because I, too, love pumpkin--bread, muffins, bagels, etc., etc. One of my favorites is Eggo Pumpkin Spice waffles. Have one every day. Love Starbucks Pumpkin Spice Latte, too. I tasted the pumpkin wine at our local grocery store weekend sampling. Not something that I would buy, though. Just writing about pumpkin makes me ready to go to the freezer and take out a pumpkin waffle and toast it right now. Think I will. Thanks for sharing, Leann. Are we pumpkiphiles?

Leann Sweeney said...

I think we ARE pumpkipiles! I just found a recipe for pumpkin latte or nog (can't remember which) that you make in the slow cooker. Can't wait to try it!