Many thanks to a couple of The More I Run readers for submitting their favorite pumpkin recipes in the It’s All About Pumpkin post.
From Alice
Black Bean and Vegetable Enchiladas with Pumpkin Sauce
Sauce: 1 (15 ounce) can pure pumpkin, 2 cups water, 4 cloves garlic, 1 jalapeno, 1 tablespoon chili powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper.Enchiladas: 1 (15 ounce) can black beans, drained and rinsed; 1 (10 ounce) bag frozen corn; thawed, 1 (10 ounce) box frozen spinach, cooked and squeezed of excess water; 3 cups shredded cheese (to make the recipe vegan, try Daiya); 6 scallions, chopped, white parts only; 1 jalapeno, minced (if you like less spice, remove seeds); 2 teaspoons chili powder; 1 teaspoon garlic salt; 1 teaspoon cumin; 16 Corn tortillas; Cilantro.Preheat oven to 400 F.In a blender, combine all the ingredients for the sauce and puree until smooth.Pour about 3/4 cup of pumpkin sauce in a 9 x 13 baking dish. In a large bowl, mix beans, corn, spinach, 2 cups cheese, scallions, jalapenos, chili powder, cumin, and garlic salt. Place tortillas between two damp paper towels and microwave for 45 seconds. Put a mound of bean mixture on each tortilla, roll up, and place seam side down in the baking dish. Pour the remaining sauce over the enchiladas and top with remaining one cup of cheese. Bake until the cheese is bubbly and melted, about 20 minutes. Garnish with cilantro and serve.

From Eleanor
Pumpkin Brownies with Cream Cheese and Cinnamon Icing

1 15oz. can of pumpkin
1 cup veg. oil
4 eggs
2 cups sugar
1/2 tsp salt
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon

Preheat over to 350.  Beat together eggs, oil, pumpkin, and sugar.  Stir in remaining ingrediants until evenly mixed.  Pour into a greased and floured 9 by 13 baking dish.  Bake for 30 minutes or until center springs back at ya.

And here are a couple of Pumpkin recipes I found and knew I couldn’t continue living my life without trying them!

From The Pioneer Woman
Pumpkin Smoothie

pumpkin smoothie


  • 1 can (15 Ounce) Pumpkin Pie Filling
  • 3 cups Whole Milk (more If Needed)
  • 1/2 cup Vanilla Yogurt (up To 1 Cup)
  • A Few Dashes Of Cinnamon
  • Cinnamon Graham Crackers, Crushed

Preparation Instructions

Well ahead of time, place pumpkin pie filling into a freezer-safe container. Freeze for a few hours or until frozen solid.

To make the smoothie, add milk, and yogurt to a blender. Drop in the frozen pumpkin pie filling and blend until the frozen filling is completely pulverized. Add more milk or yogurt as needed to get it the consistency you’d like.

Pour into individual glasses and sprinkle the tops with graham cracker crumbs. Serve immediately!

*Note: Make a lower-calorie smoothie by using unsweetened/unflavored pumpkin puree, nonfat plain yogurt, and the sweetener of your choice.

*Can also sprinkle with cinnamon and/or nutmeg instead of graham cracker crumbs.

From The Silk Soy Milk Facebook Page
Pumpkin Latte

1 cup Vanilla or Pumpkin Spice
2 tbsp canned pumpkin
2 tsp vanilla
1-2 shots espresso or 1/2 cup of strong coffee

In saucepan, bring milk and pumpkin to a simmer.  remove from heat, add vanilla and spice and blend in a blender or whisk until foamy.  Pour coffee into a mug and tops with milk mixture.  Sprinkle with cinnamon.

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