Pumpkin anything (muffins, bread, cake, oatmeal) etc is my all time favorite fall flavor. Gingerbread ranks a close 2nd though! Canned pumpkin is seasonal at my grocery stores so I am keeping my eyes peeled in the coming weeks!

I made some mmmm sauce a few weeks ago after seeing many rave reviews. I got the nutritional yeast at a health store, and it was sold as a bulk product in a plain bag (no brand name). I found the mmmm sauce to have a weird, chemically taste to it, from the nutritional yeast. I keep wondering if I just happen not to like the chemical-like strange taste of the nutritional yeast, or if I maybe got a weird type of nutritional yeast that doesn’t taste as good as another variety. Do you find nutritional yeast to have any kind of chemical aftertaste?

High five on the cilantro love! I just posted about it last week and I absolutely LOVE it! As for pumpkin, I’m a HUGE fan and I’ve already stocked up on an embarrassing number of pumpkins/squashes to keep me satisfied for a while. I think it’s a great opportunity for me to branch out and try different flavors of fall/winter squashes by roasting my own.

a pumpkin shortage! is that why my local Kroger (Georgia) has been out of pumpkin for weeks?

Ah! I’m pretty sure the canned pumpkin is good for this year because it’s based on last year’s crop, which was pretty good. I’m running dangerously low on my stash right now (only two cans left!), so I better start hoarding again!

Here in Texas I’ve always been able to find canned pumpkin year-round…except when there’s a nationwide canned pumpkin shortage.

I made gluten free gingerbread muffins last night! The recipe still needs work, but it’s not too shabby. 🙂

I just came home with 2 mini pumpkins that I plan to actually cut up and roast. I’ve never had “real” fresh pumpkin, only canned, so I’m excited to see what the real deal tastes like!

Oh no! I’m such a pumpkin junkie – I don’t want them to be hard to find! I don’t think it will affect canned pumpkin though. They’re not actually real pumpkins, they’re a different kind of squash.

You can never have too much mmmmm sauce – I like the cilantro idea. We have a ton on basil still, wonder how that would taste in the mix?

And I’m on the pumpkin bandwagon – it screams Fall to me!

We in the greater Philly region have been hit by the pumpkin shortage! I sweaked out a nooooooo the first- fifth times I couldn’t find it in the stores. After many verses of ‘Where has all the pumpkin gone’ (sung to the tune of where have all the cowboys gone’ the BF finally found pumpkin at a walmart 30 min away and stocked up for me 🙂 phew!

I was talking to a woman at the grocery store yesterday who confirmed the pumpkin shortage 🙁 I bought 10 cans, but that will hardly last me more than two weeks!

I made a bunch of pumpkin gingersnaps last week– so delicious! The recipe is vegan too, and they’re awesomely tender like little cakes. Which gives me the idea to make some mini pumpkin whoopie pies!

I love pumpkin!! I had no idea there was a shortage! That’s crazy. I also love apples in the fall- I mean, I enjoy them year round, but they taste so much better when they’re in season!

heck yes with this hmmmmm sauce! Yum!

I have pumpkin in Santa Monica, only cuz I am sneaky though! It is not here yet fully, muhaha. 🙂

Fall is more pumpkin to me and gingerbread is more winter. Luv em both though.

I too got my first can of Libby’s Pumpkin, making my favorite pumpkin spice cake for my big birthday coming up (23 woo hoo!). Did not know there is a pumpkin shortage, that is sad.

It is always weird to me seeing pumpkin used in sweet recipes. In Australia we use it in savoury dishes. We don’t have it in cans either, we use the fresh vegetable and it is available all year round.

A quick savoury recipe is pumpkin soup: sautee a chopped onion in olive oil, add chopped pumpkin and a chopped potato, cover with water, add some vegie stock and some curry powder, bring to the boil until vegies soften, then puree for a thick hearty soup. If you like it, you can add coconut milk for a creamier texture. You can also do half pumpkin and half sweet potato. If you make up a big pot of soup, it can then be frozen in portions too.

We also roast pieces of pumpkin along with other vegies – it is totally delicious roasted (but what vegetable isn’t!), and it’s a great addition to gnocci (replace half of the potato with pumpkin).

I tried mmmm sauce the other day – I was so convinced I was going to love it, but was really disappointed. I’m wondering if, other than adding cilantro, you have tweaked the recipe at all from how it appears on the site you link to.

I’m in love with pumpkin too! You must try making the Pumpkin-Ricotta Stuffed Shells recipe in the October issue of Country Living- I’m sure you could put some kind of delish twist on it too 🙂

If gingerbread counts as fall, then I have to say I love it even more than pumpkin, but pumpkin comes as a close second! Oh and SWEET POTATOES!! Man, I just can’t choose. Fall is my favorite!

Your meals are always so appetizing to me. I love how you pair simple elements but seem to create something unique and tasty so often. 🙂

My favorite fall flavor… hmmm! It’s funny: I love pumpkin baked goods, and sweetened pumpkin flavor… but honestly, I don’t like pumpkin all on its own. It’s just squash to me, and I don’t like the taste of winter squashes. But, does “pumpkin pie spice” count as a flavor? And, it’s not a flavor, but I was just thinking today about how I love that I am craving warm and heated food again!

I am obsessed with pumpkin flavored anything! The ladies in my office were talking about not being able to find canned pumpkin anywhere lately. The only pumpkin I could find in the grocery store was organic!

I’m intrigued by the Mmmm sauce and would like to try it but where the heck do I find Nutritional Yeast in the grocery store?

Okay, I am 99.9% sure I responded to this already…but I don’t see my comment!

Pumpkin chocolate chip cookies…yes please! And pumpkin cranberry muffins! SO delicious! I love pumpkin!

The first time I made the pumpkin choc chip cookies I wasn’t paying that much attention to the recipe. 4 cups of flour…??OHMYG. It was a huge batch, something like 12 dozen cookies! Sheesh! I froze half of it.

I still need to try the mmm sauce.