Here at Dana Davis Properties, we’re feeling all “pumpkiny”. What’s your favorite or most unique pumpkin recipe?    Here are some of ours.

Vegan Pumpkin Currant Bread

1.5 flax eggs (1.5 Tbsp flaxseed + 4 Tbsp water)
1 cup pumpkin puree
1/3 cup maple syrup or agave
1/4 cup brown sugar
3 Tbsp grapeseed or olive oil
1 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/4 teaspoon sea salt
1/2 cup unsweetened almond milk
1/2 cup all purpose flour and 1/2 cup whole wheat
1/3 cup oat flour
1/4 cup dried currants/cranberries/cherries or chocolate chips/nuts. Or fruit and nuts?!

Preheat the oven to 350 degrees. Spray a 9X5-inch loaf pan with non-stick spray.
In a large bowl, prepare the flax egg by mixing water and flaxseed meal and letting it rest for 5 minutes. Then add maple syrup, pumpkin puree, brown sugar, oil and stir. Next add baking soda, baking powder, spices, salt and whisk again. Then add almond milk and whisk again.
Add oat and whole wheat flour and stir until just combined. If it appears too thick, add a little more almond milk.
Lastly add dried fruit or nuts and fold until just incorporated.
Pour the batter into the loaf pan and bake until the top is browned and a knife or toothpick inserted into the center comes out clean – about 50 – 60 minutes.
Allow to cool in the pan for 10 minutes, then transfer the bread to a wire rack to cool completely before slicing. Leftovers will keep fresh in an airtight container or bag for several days.
Serving size: 1 slice Calories: 169 Fat: 5 g Saturated fat: .6 g Carbohydrates: 27 g Sugar: 12 g Fiber: 2.3 g Protein: 2.6 g

The BEST Pumpkin Oatmeal Cookies. Soft, without being cakey. These are a must try! Pumpkin Oatmeal Cookies

Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.


2 cups flour
1 1/3 cups rolled oats
1 teaspoon baking soda
3/4 teaspoon salt
1 tsp cinnamon
1/2 teaspoon nutmeg

1 2/3 cups sugar
2/3 cup canola oil
2 tablespoons molasses
1 cup canned pumpkin, or cooked pureed pumpkin
1 teaspoon vanilla
optional: 1 tablespoon ground flax seeds

1 cup walnuts, finely chopped

1/2 cup raisins

Preheat oven to 350. Have ready 2 greased baking sheets.

Mix together flour, oats, baking soda, salt and spices.

In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350.


Pumpkin Spice Martini!

1.5 fluid ounces vanilla flavored vodka

1.5 fluid ounces Irish cream liqueur

1.5 fluid ounces pumpkin flavored liqueur

1 cup ice cubes

1 pinch ground cinnamon

1 pinch ground nutmeg

Method: Pour the vanilla flavored vodka, Irish cream liqueur, and pumpkin flavored liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.



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