Pumpkin Recipe Ideas

Ready for some pumpkin breakfast recipe ideas? I found some yummy breakfast ideas and they all have fall flavor, your favorite and mine, pumpkin. I bet you already have most of the ingredients you will need right in your kitchen cabinets. You might need to do a bit of shopping, but just a bit. Read each recipe, make a list of what you need, double check what you have, go shopping and then get cooking!

This breakfast bake is an easy and quick way to serve a pumpkin pie tasting dish to your family. I found it on Pillsbury. To make this delicious breakfast you will need:

• 1 pack of cream cheese cut into cubes (8 oz)
• 1/3 a cup of canned pumpkin - regular pumpkin
• 1/2 a cup of powdered sugar
• 1/2 a teaspoon of pumpkin pie spice1 can of Pillsbury™ Grands!™ refrigerated cinnamon rolls with icing (17.5 oz)

You will also need a 13x9-inch glass baking dish and some cooking spray.

Spray the glass baking dish with cooking spray

Preheat the oven to 350°F.

Step 1

You will need to mix the cream cheese, the pumpkin, the powdered sugar and the pumpkin pie spice in a large microwavable bowl. Put the mix in the microwave on High for 1 minute, stir it after 30 seconds, until the mix is softened. Stir the mix until it's smooth.

Step 2

Separate the pack of dough into 5 rolls. Put the icing on the side until later. Cut each of the dough rolls into 6 pieces. Add to cut up dough to the pumpkin mix and stir it gently. Spoon the mix and dough into the sprayed baking dish.

Step 3

Bake your Pumpkin pie bubble up breakfast dish for 26 to 30 minutes. When it's ready it will be golden brown around the edges and the dough will be baked through. Let the glass dish and mix sit for about 10 minutes. Drizzle the top with the icing. Pillsbury suggests that you put the icing into a food storage plastic bag, cut one corner, and drizzle the icing onto the baked breakfast.

I love this pumpkin pancakes recipe and I hope you will too. If you want to see where I got the recipe go to Food.com. If your family enjoys pumpkin and are fans of pancakes for breakfast, this is going to be a popular recipe at your house. To make these pancakes you will need:

• 1 1⁄4 cups of all purpose flour
• 2 tablespoons of sugar
• 2 teaspoons of baking powder
• 1⁄2 a teaspoon of cinnamon
• 1⁄2 a teaspoon of ginger
• 1⁄2 a teaspoon of nutmeg
• 1⁄2 a teaspoon of salt
• 1 pinch of clove
• 1 cup of 1% low-fat milk
• 6 tablespoons of canned pumpkin puree
• 2 tablespoons of melted butter
• 1 egg

Step 1

Whisk the flour, the sugar, the baking powder, the spices and the salt in a one bowl.

Step 2

Get a second bowl and whisk the milk, the pumpkin, the melted butter, and the egg together.

Step 3

Fold the wet mixture bowl into the dry ingredients bowl.

Step 4

Select a skillet and grease it, or if you wish spray it with cooking spray. Heat the pan over a medium heat. Pour 1/4 cup of batter into the pan for each pancake.

Step 5

Cook each pancake for about 3 minutes on each side. Serve the pancakes with butter and syrup.

This recipe will make about 6 pancakes.

If your family enjoys having eggs for breakfast, this quesadilla will be a no-brainer for you! It's an easy, filling breakfast choice. I found this unique quesadilla recipe on Hungry Hobby. To make this breakfast recipe you will need:

• 3 eggs
• 3 egg whites - that's about 3/4 cup of liquid whites
• 3 tortillas - get the large tortillas
• 1/4 cups of pumpkin
• 1/4 teaspoon of pumpkin pie spice
• 1/4 teaspoon of cinnamon
• 1/8 teaspoon of cumin
• 1 ounce of goat cheese
• salt
• pepper

Step 1

Mix the pumpkin, the pumpkin spice, the cinnamon, and the cumin together. Next add the eggs/ egg whites, the goat cheese and whisk the mixture until it's well combined.

Step 2

Put the egg mixture into a skillet on medium low and scramble the eggs until set.

Step 3

Place equal amounts of the mixture into three tortillas and then fold them over to form quesadillas.

Step 4

Coat the skillet you used for the eggs with cooking spray and put the quesadillas. Lightly brown each of the quesadillas on both sides, it should take a couple of minutes per each side.

The Pumpkin Recipes below can be used for both lunch and dinner...you just decide which you want to make, and when.

This savory, fall flavored soup is a delightful lunch on a cold Fall or Winter's day.

You will need the following ingredients:

• 1 5/6 cups of pumpkin
• 1 Granny Smith apple - cored, and quartered
• 1 medium onion cut into quarters
• 2 garlic cloves
• 1 tablespoon of olive oil
• salt
• 1/4 teaspoon of cayenne
• 1 4/15 cups of vegetable stock
• freshly ground black pepper

For the top of the soup:

• pomegranate seeds
• pumpkin seeds
• fresh, finely chopped parsley

Get the step by step directions at As Easy As Apple Pie.

I found this unusual recipe (at least it is unusual for me!) at MJ and Hungryman, and I loved it. It's not hard to make, it's filling, and it's tasty. You will need:

• 1 (14 fluid oz) can coconut milk (do not shake!)
• 2 tablespoons red curry paste
• 2 teaspoons minced garlic
• ½ teaspoon ground ginger
• 2 chicken breasts, diced into bite-sized pieces (or use chickpeas for a vegetarian version)
• 1 cup canned pumpkin
• 1 cup low-sodium chicken stock (vegetable stock)
• 1 16oz. package of frozen broccoli, defrosted in the refrigerator (or fresh)
• 1 teaspoon fish sauce
• 1 teaspoon brown sugar
• ½ cup Thai basil leaves
• 14 oz. whole wheat penne, cooked according to package directions

Check out the link to MJ and Hungryman for the rest of the directions. She has lots of pictures for you to look at while you make your exotic Thai Chicken with Pumpkin recipe. I like a site with lots of how to pictures so I can see how my dishes should look as the prep and cooking goes on.

I found this interesting recipe, Pumpkin Goat Cheese Pappardelle, at a site called Jo Cooks. If you want step by step recipe directions, go visit her site. She also has tons of delicious recipes for you to try, some with pumpkin and some without...or check out the Youtube video below!

I love pumpkin food in the Fall and Winter. I find it savory and comforting. Plus there are so many ways to use pumpkin for breakfasts, lunches, dinners, snacks, and desserts!

To make this Pumpkin Goat Cheese Pappardelle you will need:

• 1 pound of pappardelle pasta, uncooked
• 4 ounces of pancetta, roughly chopped

For Sauce

• 2 tablespoons of butter
• 2 cloves garlic that has been minced
• 2 cups of heavy cream
• 1 cup of canned pumpkin
• 8 ounces of crumbled goat cheese
• ¼ cup of chopped fresh sage
• 1 teaspoon of pumpkin pie spice
• salt and pepper to taste

For Crispy Fried Sage

• 2 tablespoons of butter
• 1 handful of sage leaves

Step 1

You will cook the pappardelle pasta according to the directions on the package.

Step 2

Spray cooking oil in a large skillet and add the pancetta, cooking it until it begins to brown. That should be in less than five minutes. Remove the pancetta and put it to the side.

Step 3

Next comes the sauce, just add two tablespoons of butter to that same pan and melt it. Add the garlic, cook it for 30 seconds or so then add the heavy cream and pumpkin ... and whisk.

Step 4

Stir in the goat cheese, the Parmesan cheese, the chopped sage, the pumpkin pie spice and add a dash of salt and pepper. Cook this mix for 2 minutes, or just until the sauce comes to a boil.

Step 5

Add the pasta to the sauce and toss it. Add some of the pancetta and toss some more.

Step 6

Get a small pan and melt two tablespoons of butter using a medium flame. Let the butter brown ever so slightly and add the sage. Fry the sage for about 30 seconds to 1 minute.

Step 7

Put the rest of the pancetta and the fried sage on top of the pasta and sauce mix.

Step 8

Serve!

This Pumpkin Spice Latte is a delicious recipe I found on Recipe Girl, visit her and check out this and all her other recipes. To make this Latte with Pumpkin Spice you will need:

• 1/2 cup of whole milk
• 1 tablespoon of unsweetened canned pumpkin puree
• 1 teaspoon of packed light brown sugar
• 1/4 teaspoon of pumpkin pie spice
• 1 teaspoon of vanilla extract
• 1 cup of hot brewed, strong coffee
• 2 tablespoons of half & half cream
• 1 teaspoon of white sugar
• whipped cream
• ground nutmeg

Step 1

Brew your coffee, and while it's brewing get a microwave safe bowl or glass measuring cup and whisk in your mile, pumpkin, brown sugar, pumpkin pie spices and vanilla. Microwave this mix for a minute or so ... but watch it and remove it when the milk is hot and frothy.

Step 2

Pour this mix into a large mug, add your coffee, put in your cream and sugar, top it off with whipped cream and nutmeg!

Small pumpkins make fantastic dessert dishes, as you can see in the picture above. Your family and dinner guests are going to think you are the hostess with the mostess when you prepare this great looking and great tasting dessert for them. You can use souffle dishes or custard cups instead of pumpkins. I found this recipe on BHG - Better Homes And Gardens. To make this Pumpkin Creme Brulee you will need the following ingredients:

• 2 cups of whipping cream (don't use a substitute for this)
• 3 egg yolks - beat them lightly
• 2 eggs, - beat them lightly
• 1/2 cup of sugar
• 1/2 cup of canned pumpkin
• 1 teaspoon of ground cinnamon
• 1 teaspoon of ground ginger
• 1/4 teaspoon of salt
• 1/4 teaspoon of ground cloves
• 10 baby pumpkins or souffle dishes/custard cups
• 1/4 cup of sugar

Step 1

Preheat oven to 350 degrees F.

Step 2

In a small saucepan heat the whipping cream over medium heat until it is bubbly. Then remove the pan from the heat and set it on the side.

Step 3

In a medium bowl combine your egg yolks, eggs, 1/2 cup of sugar, pumpkin, cinnamon, ginger, salt, and cloves. Beat this mix with a whisk or rotary beater just until combined. Then slowly whisk the hot whipping cream into the egg mixture.

Step 4

Take a knife and cut off 1/2 inch at the top of the pumpkins. Then scoop out the seeds.

Step 5

Put the pumpkins into a roasting pan and divide the custard mix evenly in them. Put the roasting pan onto an oven rack. Pour boiling water into the roasting pan, use enough water so the water level reaches halfway up the sides of the pumpkins.

Step 6

Bake the custard filled pumpkins for 30 to 40 minutes or until centers appear nearly set when gently shaken. Remove the pan from the oven CAREFULLY. When your roasting pan is on a level surface remove the pumpkins from the water; let them cool on a wire rack. Cover the pumpkins and chill them in the refrigerator for at least 1 hour - and up to 8 hours.

Step 7

Before you serve this dessert let the custards sit out in room temperature for about 20 minutes.

Step 8

To make the caramelized sugar heat 1/4 cup of sugar in a heavy 8-inch skillet over a medium-high heat until sugar begins to melt. Shake the skillet occasionally to heat sugar evenly. Do not stir. Once the sugar begins to melt, reduce the heat to low; continue cooking for 3 to 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.

Step 9

Drip the caramelized sugar QUICKLY over the custards. If you don't do it quickly, the sugar will harden and you will have to heat it up again. Serve your Pumpkin Creme Brulee immediately.

This recipe makes 10 filled pumpkins or 6 custard cups.