Dr. Kumfer's Kitchen: Pumpkin Pie Fries
Do you have a pumpkin left over from Halloween? Don’t throw them away, use them in the kitchen. There are huge health benefits to eating pumpkin, great source of Vitamin A, Vitamin C, Anti-Oxidants, Fiber and Potassium. The best pumpkins to use for cooking are the small cooking pumpkins because they are a little sweeter and easier to cut, but any will work. As prepared, these fries dipped in whipped cream tastes just like a bite of pumpkin pie.
What You Need
Food (makes 2 Servings)
1 Small Pumpkin (approx. 2 lbs)
2 Tablespoon Pumpkin Pie Spice
1 Tablespoon Corn Starch
2 Tablespoon Olive Oil
1 Tablespoon Salt
Whipped cream (Optional)
What You Will Do
Cut the pumpkin in ¼, peel the outside of the pumpkin and then into ¼ inch strips.
Soak the cut pumpkin for 1-2 hours in water.
Preheat the oven to 450 degrees
While the oven preheats, remove the pumpkin from water and dry with paper towel.
Toss cut pumpkin in a bowl with olive oil and thoroughly coat.
Add Corn Starch, Pumpkin Pie Spice and Salt to pumpkin and toss.
Place mixture onto cookie sheet with aluminum foil with even spacing.
Place pumpkin in the oven for 15 minutes or until starting to brown
Flip the pumpkin and cook for another 15 minutes or until starting to brown.
Remove from the oven and let cool.
Serve with a scoop of whipped cream to dip.
Nutrition Per Serving (Recipe makes 2 servings)*
Protein: 4.5 g
Carbohydrate: 18 g
Fat: 7.5 g
*Does not account for nutrition in whipped cream
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