Baked Pumpkin Pudding

We made this close to Halloween, but of course it would be great around Thanksgiving too. The recipe came from a search on the Light and Tasty web site. Click on the link to get the recipe. If you don't have egg substitute, then use egg whites, or whole eggs. Another note, my custard cups are all smaller than 8 0z. so I got 7 puddings out of this recipe instead of 5, and the cooking time was a little longer than stated, so go by the "knife in the center coming out clean test" to check for readiness. This dish is like pumpkin pie without the crust, but all the wonderful smell and taste. True comfort!

Pumpkin Maple Biscuits

This recipe was a combination of ideas I came across over the weekend. One suggestion was adding pumpkin puree to any biscuit recipe and the other was using pancake mix for quick biscuits. We had a buckwheat pancake mix that was a little TOO "healthy" if you know what I mean. Once in a while we stumble across a whole grain mix that has seemingly forgotten the importance of taste as well as health! So in an effort not to waste it, I found some recipes online for using pancake batter as a base for biscuits. These were delicious with our chili (made using frozen garden tomatoes in juice) and they would also be a great way to "use up" some apple butter!

Pumpkin Maple Biscuits
2 1/2 C whole grain pancake mix
1/4 C oil or melted butter
1 egg
1/2 C pumpkin puree
2 Tbs. maple syrup
1/3-1/2 C water
Mix together all ingredients except water. Add water a little at a time until dough is moist but not too wet to pat out onto a lightly floured surface. You also don't want to overwork the dough. Pat out to an inch or a little higher in height, then use a sharp biscuit cutter or a knife to cut into rounds. Bake at 425 for 10-12 minutes. I baked mine on parchment paper. Makes 12-14 biscuits.