You see, four days ago I opened a 30-oz can of pumpkin.
No really, stay with me here. Jay found a large beef top loin roast on markdown at the grocery store which had to be cooked by Tuesday. So Tuesday morning I found a safe-looking slow-cooker recipe, threw the thing in the pot, and forgot about it. (Actually, neither of those statements is true. The particular recipe I used had quite a few different steps, and forgetting about it wasn't possible because the meaty aroma spread through the whole house.) As dinnertime approached, I couldn't help thinking that a hearty autumn-like dinner would be perfectly complimented by some spicy pumpkin muffins.
At which time I opened the smallest can of pumpkin in my pantry, which amounted to the aforementioned 30 ounces (3 cups; 850 grams). To lend some perspective to my non-baker friends, an entire pumpkin pie only uses half that amount, and a batch of muffins naturally uses much less than a pie. Using about one-third of the pumpkin, I got my spiced muffin fix (which made for a great snack while home alone the next day), which left the rest of the can plus the milk left over. Loathe to throw it out, I stuck them in containers and bunged them into the frig.
Of course, you see where this leaves us. Over the next few days, I had to prepare recipes that used the rest of the pumpkin! Did it occur to me to make some sort of sage-y dressing and go all gourmet on a chicken, or to stir up a savory pumpkin risotto? Of course not! Pumpkin is for desserts (okay, and for the rare soup--very rare soup).
On Thursday we had a quintessential summertime meal: Corn-on-the-cob, fresh carrot sticks, melon, and Rollkuchen (I'll do a blog post about the fritters and other Mennonite recipes another time). Not having had much protein in the meal, I made pumpkin cream cheese bars for dessert. Get it? Cream cheese = protein. Duh.
Today, I gathered some bounty from our garden and made a beautiful main-dish salad, beefed-up--so to speak--with dry salami and grated mozzarella cheese, topped with a nice little oil vinaigrette. Technically-speaking, this salad completed all our remaining nutritional needs for the day.
| So darn pretty! I love picking things that aren't weeds from my garden. |
But technically, I still had leftover pumpkin and evaporated milk, which were reaching the end of their refrigerator shelf-life. In the name of waste-not-want-not, as soon as my second bowl of salad was eaten, I began the search for the perfect recipe to use up the last bits of that large pumpkin can, opened four days earlier.
Did you know that if you do a Google search for "cup pumpkin," the first hits will be from other bloggers who collected recipes simply for the purpose of using up leftover canned pumpkin? I am not the only one who has experienced this dilemma!
And then I found it. The perfect recipe to solve all my pumpkin problems: Pumpkin Cheesecake Milkshake. Oh yes.
Oh no.
Does anyone know if using no-sugar added vanilla ice cream cancels out the calories in a block of cream cheese? Anyone? Well that was my strategy, even while knowing sugar alcohol was going to do a number on the hapless members of my family.
However hapless we were, after one sip of that milkshake we were happy. Oh. So. Happy.
| But we weren't happy enough to stop guzzling after just one sip, of course. |
And that, my friends, is the story of why I can't lose five pounds and why I feel badly for the people who will be sitting in the pew next to us during church tomorrow. At least I didn't waste any pumpkin in the process!





