“Each year, the Great Pumpkin rises out of the pumpkin patch that he thinks is the most sincere. He’s gotta pick this one. He’s got to. I don’t see how a pumpkin patch can be more sincere than this one. You can look around and there’s not a sign of hypocrisy. Nothing but sincerity as far as the eye can see.”
-Linus, It’s the Great Pumpkin, Charlie Brown

I’m not sure how kindly The Great Pumpkin would take to my scooping the guts out of his relatives and cooking them up to my delight—but you should.  Pumpkin muffins, pumpkin soup, roasted pumpkin with garlic, pumpkin bread, oh my word…the possibilities.  Every year I tell myself that pumpkin is special and should be savored only in Autumn, when it’s ripe and beautiful and festive.  Aaaaaand every year I bite my nails in anticipation of the first day of fall.  You may not be breaking out your scarves yet, but you should break out the pumpkin.  So make yourself some pancakes, coffee, and pretend it’s cold outside.  Don’t worry, The Great Pumpkin will never know.

  • 1 1/4 cups unbleached all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons pumpkin pie spice
  • 3/4 teaspoon salt
  • 1 1/3 cups whole milk
  • 3/4 cup canned pure pumpkin
  • 4 large eggs, separated
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Vegetable oil
  • Maple syrup

Whisk first 5 ingredients in large bowl to blend. Whisk milk, pumpkin, egg yolks, melted butter and vanilla in medium bowl to blend well. Add pumpkin mixture to dry ingredients; whisk just until smooth (batter will be thick). Using electric mixer, beat egg whites in another medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Brush large nonstick skillet with oil; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls into skillet. Cook until bubbles form on surface of pancakes and bottoms are brown, about 1 1/2 minutes per side. Repeat with remaining batter, brushing skillet with oil between batches. Just before serving, heat syrup with a few heaping spoonfuls of applesauce and about half a tsp of cinnamon (if applesauce does not already contain).  Serve over pancakes.

(adapted from Epicurious.com)