I'm Not a "Pumpkin Spice" Guy. Except For Pancakes.

First things first, I hope you had a good day yesterday, whatever it ended up looking like. 

Back in October, I wrote about how almost nobody cooks with fresh pumpkin, and that Halloween week is probably the best excuse we have to give it a go; I suggested two gateway recipes (one pasta, one risotto, both savory) that make great use of pumpkin flesh. 

I wasn’t planning on saying another word about pumpkins for the rest of the year (and that included Thanksgiving…not a pie guy), but then some of you wrote back. “Why no sweet recipes? Can we really not use canned pumpkin?” That sort of thing. I hear you. And of course you can; I use canned all the time, and here’s a sweet application that makes for a really good breakfast on a cold morning, and, aside from the pumpkin, is likely comprised of ingredients that are already in your house. (Or maybe, since it’s the day after Thanksgiving, you do happen to have some leftover puréed pumpkin lying around.)

Regardless, adding puréed pumpkin to pancakes makes them especially tender (and adding warm spices along with it makes them the unofficial breakfast of fall). Puréed sweet potato or squash accomplish the same thing. Okay, the 2020 pumpkin newsletter moratorium begins…now. 

—Mark

P.S. Same reminder as Tuesday: On the off chance you found this email in your spam folder, mark this address as “not spam.” If you found it the Promotions tab, just drag it over to your regular inbox. Thank you!