Today, we’re diving into a Pumpkin Palooza as we explore a colorful showcase of painted pumpkins. We’re also sharing the wonderful world of pumpkin as a superfood for our canine companions. With a variety of healthy recipes for both humans and pets, today promises to provide additional flavors and fun into the fall season. Additionally, this Day 6 of Pumpkin Week has a little something for everyone, from the creative to the culinary…and we can’t wait to show you.
Pumpkin Palooza Positives
First, our pumpkin palooza begins with a closer look at the benefits of pumpkin as a healthy option for our furry friends. Did you know that pumpkin is a truly an incredible product for dogs, packed with essential micronutrients and fiber? It promotes healthy digestion and helps to manage diarrhea and constipation.
In addition, it also boasts vitamins A, C, and E, as well as iron and potassium, making it a valuable addition to your dog’s diet. Pumpkin, like butternut squash, contains probiotics that support digestive health by fostering essential gut bacteria. However, remember to introduce it in moderation, as excessive consumption can lead to adverse effects.
What’s a Pumpkin Palooza Without Peanut Butter?
Following are two pumpkin treats for your beloved companions, courtesy of the American Kennel Club. Thankfully, these delicious recipes are designed with your pet’s health and happiness in mind. Don’t forget, dogs need pumpkin treats, too!
Peanut Butter and Pumpkin Dog Treats Recipe
- 2 cups flour
- 1 cup canned pumpkin puree (100% pure)
- 1/2 cup dog-safe peanut butter (Make sure it has no xylitol, an artificial sweetener toxic to dogs.)
First, preheat your oven to 375°F. Then, in a large bowl, mix together the pumpkin and peanut butter. Next, stir in the flour and combine the mixture into a dough. Then, roll out the dough onto a floured surface. Afterwards, cut the dough into shapes with your favorite cookie cutter. Carefully, place the treats 1/2 inch apart on an ungreased cookie sheet. Lastly, bake for 12 minutes.
Banana Pumpkin Dog Treats Recipe
- 3 cups whole wheat flour (and extra for dusting the counter)
- 2 eggs
- 1 cup canned pumpkin puree
- 1 banana, mashed
Preheat oven to 350°F. To begin with, mix together eggs, banana, and pumpkin. Next, add flour and mix until all the flour is incorporated. Then, lightly dust the counter and a rolling pin with flour. Then, roll out dough to approximately 1/8 of an inch in thickness. Cut out the treats with a fun doggie cookie cutter. Finally, place on a baking sheet and bake for approximately 20 minutes. Let the treats cool completely before giving to your dog.
“Life is a little brighter with a wagging tail and colorful pumpkins.”
Pumpkin Palooza Time
Painted pumpkins are such fun, and I love the variety of designs that pop up this time of year. They bring a playful and whimsical touch to our fall decor. You can find all sorts of styles, from silly and lighthearted to more sophisticated and artistic ones. Also, some even give us a coastal vibe. For some of these photos, we’ve included links within the photos for further information. This collection was curated in order to inspire your creativity and let your inner artist shine.
These painted-face-guys just make me smile. The creativity of the artists is amazing!
Next up, the sophistication of these monogrammed pumpkins is beautiful, and I love anything cheetah! The pumpkin in the center is a work of art, featured on Etsy.
The coastal inspired pumpkins are beautifully done in such a creative way. The dolphin and octopus show incredible talent. However, I really love the one in the middle which reflects the stunning colors of the sea.
The Talavera pumpkin portrays the colors of Mexico and the ghost pumpkin is striking. But, the other two pumpkins with the teal and blue ocean tones are just glorious.
The yellow dot pumpkins were inspired by Yayoi Kusama, a Japanese artist. The original dot pumpkin sculpture is a symbol of Naoshima, Japan and sits proudly on the pier of the city. Consequently, the other two pumpkins are also art pieces, but just not as famous. 🙂
Last but not least in our pumpkin palooza, are these 3 whimsical pumpkins that depict the allure of a tranquil life under the sea.
Today, we shared two canine recipes, so we will share two for the humans, too! 🙂
Pumpkin Spice Mousse
The Pumpkin Spice Mousse is a family favorite that I usually make around Thanksgiving. However, it makes a light dessert anytime, and is easy to prepare ahead.
1 can pure pumpkin (15 oz)
1/4 tsp ground cinnamon
1 tsp grated peeled fresh ginger
1/4 freshly ground nutmeg
3 oz cream cheese, cubed
1 tsp pure vanilla extract
1 cup sweetened condensed milk
2 cups heavy cream, cold
and crushed ginger cookies for serving
Start by combining pumpkin, ginger, cinnamon, nutmeg and a pinch of salt in a medium saucepan. Next, cook on medium, stirring frequently until it steams heavily, turns darker in color and slightly thickens, about 5 min. Carefully, remove from heat and stir in cream cheese and vanilla until smooth. Then transfer to bowl and stir in condensed milk. Let cool completely.
Using an electric mixer, beat cream until medium peak forms. Delicately fold in cream cheese mixture, then spoon into 4-oz jars. Chill until ready to serve. Makes 8 cups. Finally, serve with dollops of sour cream and crushed ginger cookies if desired.
Pumpkin Scones with Maple Glaze
These scones are amazing with coffee and a real treat for us. We’ve been making these scones for years, but just discovered that the recipe originated from The Little Epicurean.
2 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp fine sea salt
1/3 cup granulated sugar
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
2/3 cup heavy cream
1/2 cup unsalted butter, cut into small cubes, chilled
2 Tbsp heavy cream for brushing
Turbinado Sugar for sprinkling
4 cups confectioners’ sugar, sifted
1 Tbsp light corn syrup
1/4 tsp fine sea salt
1/4 tsp maple extract
2 Tbsp dark maple syrup
1/3 cup hot water, plus more to thin out
Orange food gel coloring, (optional)
First, preheat oven to 350 degrees. Next, line a baking sheet with parchment paper and set aside. In a large bowl, whisk together flour, baking powder, salt, cinnamon, pumpkin pie spice, and sugar. Follow by adding chilled butter. Cut into dry mixture using a pastry blender or fork until mixture resembles coarse sand. Make a well in the center of the dry ingredients. Carefully, add cream and fold to combine until the dry ingredients have been hydrated.
Next, turn out dough onto a lightly floured surface. Pat the dough into a circle about 1 inch thick. Using a sharp knife, cut the circle into 8-10 equal slices. Transfer slices to prepared sheet tray. Finally, brush each scone with a little heavy cream and sprinkle generously with turbinado sugar. Bake for 20-30 minutes until golden brown in color. Let cool on sheet tray for about 5 minutes. Once the scones have cooled to room temperature, pour glaze over scones.
First, place sifted confectioners’ sugar in the bowl of stand mixer fitted with a paddle attachment. Next, add corn syrup, sea salt maple extract, maple syrup, and 1/3 cup hot water. Mix together on low speed until smooth. Add a couple drops of orange food gel color, if desired. Then, add additional hot water, a little under 1 Tbsp at a time, until desired thickness is achieved. Finally, drizzle glaze over cooled scones and set aside for 15-20 minutes to allow glaze to set. Enjoy!
Thank you for joining us for our Pumpkin Palooza. We hope you’ve enjoyed the pumpkin-filled journey so far, and we’re excited to bring you even more on the final day of Pumpkin Week. Stay tuned for more fall inspiration tomorrow! P