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The Pumpkin List

 

The Pumpkin List with ChobaniWhen the pumpkin craze hit a few years back, we knew this was no “trend” – pumpkin was stickin’ around. Nowadays, you see it in just about every fall dish imaginable. This year, we’re honoring the glorious pumpkin with a quartet of fall recipes. We’re talking dips, smoothies, muffins, and (of course) a savory Chobani creation. Pumpkin lovers, this one’s for you.

1. First thing’s first – your morning smoothie. We were seriously inspired by our friend, the Noble Pig’s recipe for Creamy Pumpkin Smoothies. Those fall-themed blender jars really sealed the deal.

2. We figured you might be hungry for a delicious Chobani creation now – are we right? We made ours with 2% Chobani Plain Greek Yogurt, two tablespoons of pumpkin butter (store bought), a small handful of pepitas, and a dash of cinnamon, nutmeg and chia seeds.

3. Next, we’ve got the perfect fall party dish – Pumpkin Pie Dip. Feel free to snag our Chobani Kitchen recipe here. And if you’re feelin’ extra fancy, go ahead and scoop out the innards of a small pumpkin and dish your dip right inside with a sprinkling of pepitas. We served ours with gingersnap cookies and apple slices.

4. To wrap, we’ve got a Pumpkin Cheddar Biscuit recipe – topped with a nice dollop of pumpkin butter. The smell of these savory biscuits in the oven could make a grown man cry. Seriously powerful stuff…

Directions:

1. Preheat oven to 425˚F.

2. Combine whole wheat flour, baking powder, baking soda, and salt in a mixing bowl and whisk together.

3. Add cubed butter and cut into mixture until you have a course-textured dough.

4. Fold in cheese, pumpkin, and yogurt until just combined. Do not over mix; there should still be a few dry spots.

5. Turn dough onto a lightly floured surface and fold 3 to 4 times, gently pressing dough until it’s 3/4” thick.

6. Using a 2 1/2 inch circle cutter (we just used the lid of a mason jar!), cut rounds out of dough and place onto a parchment lined baking sheet, about 1 inch apart.

7. Repeat for the rest of the dough, reforming as needed. Add to baking sheet and bake for 15 to 17 minutes.

8. Remove from oven and allow to cool, about 5 minutes, before serving. Serve with some pumpkin butter for an extra delicious treat!

And that wraps our pumpkin quartet. No need to feel overwhelmed – these recipes are comfortable flying solo or all-together. Whatever you do, savor the rest of the season and embrace the pumpkin. Fall only comes around once a year!