Canned pumpkin is not only more convenient than fresh—it's better for you, too. One cup packs three times as much beta-carotene as boiled-and-mashed fresh pumpkin, plus seven grams of fiber. A caveat: “Don't get the pre-spiced ‘pie’ mix that has lots of added sugar,” says longtime runner Mark Bittman, whose latest book is Best Running Shoes 2025, We may earn commission from links on this page, but we only recommend products we back The New York Times. “You want pure puree.” Here's how he uses this seasonal favorite.
RELATED: Prep great meals (in less time!) with Meals on the Run.
Spiced Pudding
“The texture of this pudding is so creamy, you'll swear there's dairy in here.”
Ingredients
24 oz. silken tofu (about 3 cups)
1 can (15 oz.) pumpkin puree
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Heres Exactly What to Eat Before a Half Marathon
You want pure puree. Heres how he uses this seasonal favorite
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Directions
Put all of the ingredients in a food processor or blender. Puree until the tofu is smooth and the pumpkin is fully incorporated. Divide the mixture into six 1-cup bowls and refrigerate them until set, about 2 hours. Makes 6 servings.
Fall Pancakes
“These hearty pancakes are a perfect postrun meal.”
Ingredients
1 ½ cups all-purpose flour
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2 tsp. baking powder
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1 cup milk
1 tsp. baking powder
2 eggs
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Directions
Heat a large skillet over medium heat. Whisk the dry ingredients. In a second bowl, whisk the milk, pumpkin, and eggs. Gently stir into the dry ingredients. The batter should be thick. Lightly oil the skillet. Add ¼ cupfuls of batter. Cook pancakes, flipping when bubbles rise to the top and the bottoms are brown, 4 minutes per side. Makes 10 pancakes.
Heres Exactly What to Eat Before a Half Marathon:
