Pumpkin Recipes for The Fall Season
Autumn is here and the vines are full of luscious orange pumpkins. Pumpkins are beautiful squashes that lend nutty, savory, sweetness to stews and pies. They are the cornerstone of Thanksgiving desserts and the pedestal to stellar cupcakes, muffins, stews, and purees.
Here, I have gathered TEN of my favorite Pumpkin recipes that you can use all autumn, winter and holiday season long.
If this lens Interest yous (which, it will!) then you will like my other lens and my Food Blog Cooking in My Panties!
Thanks for stopping by. Take the poll, print out recipes, and have a Great Holiday.
This should be the first recipe that you print out as it will go a long way with the rest of your pumpkin extravaganza! Canned pumpkin works in these recipes, but from-scratch pumpkin puree is so much better and yummier tasting.
- Snap off the stem of the pumpkin and slice it in half wit ha VERY sharp knife.
- With a spoon, scoop out the insides of each half to reveal the hard dense flesh. Lay on baking sheets and bake them at 350F for 45-60 minutes.
- You'll know they're done when you can pierce the skin with a fork without much resistance. Flip them over to expose the flesh and let them cool to a temperature that makes them comfortable to handle.
- With a spoon scoop out the flesh and discard the tough skin. In a food processor blend the pumpkin flesh until it's a smooth consistency free of any lumps. To remove any excess water strain the puree in cheesecloth for a few hours. You'll be left with rich thick pumpkin puree worthy of any recipe you want to add it to. There you go!
When using fresh pumpkin, purchase the small pumpkins at the grocery store or Farmer's Market, they are grown for cooking and baking. Please don't use that Jack-O-Lantern pumpkin. You will be sorely disappointed with the outcome.
Pumpkin and Goat Cheese Pies
Who said pumpkin pie had to be traditional? Not me. And certainly not these savory pumpkin and goat cheese pies that resemble empanadas. Oh, they are so delightful.
- 2 Cups Flour
- 1 1/3 stick of butter
- 1 tsp sea salt
- 1 tsp garlic powder
- Black Pepper
- 1 egg
- 3 TBSP Greek yogurt
- 1 1/2 cups pumpkin puree
- 1/2 small onion
- 2 garlic cloves
- chopped small
- 2 TBSP olive oil
- 1/2 TBSP Sage
- 1/8 tsp nutmeg
- A dash of sea salt and pepper
- 4 oz. goat cheese
- For the Dough:
- NOTE: All ingredients MUST be ice cold for the dough. That would be the First Seven Ingredients.
- 1. Place flour, salt and butter in a big bowl. Work with your fingertips or with a pastry blender 'til the mixture resembles coarse meal. You want to keep some visible pieces of butter
- 2. Beat together egg and 3 tbsp of cream. Pour the mixture into the dry ingredients.
- 3. Using your fingertips, mix them smoothly by making circular movements. Don't knead the dough.
- 4. Keep mixing. The dough should get together quickly and if it doesn't happen, add one more tbsp of cream.
- 5. Don't worry about spots, visible pieces of butter and stripes of cream; they are a good sign. Press to form a ball, cover with plastic film and keep on the fridge for at least 15 minutes.
- For the Filling:
- SautÃ© the chopped onions and the garlic in olive oil. Add all ingredients, mix well and let it cool completely before using.
- Preheat oven to 350F. Cut the goat cheese in approximately 24 pieces.
- Place dough in a floured surface and roll it out into a 1/8 inch thin layer. Using a 4 inch round cookie cutter cut the dough into circles. Place the pumpkin filling in the center of the circle, place a piece of cheese on top and fold the dough over into a semi-circle. Press down the edges and arrange on a baking sheet. Repeat until the dough is gone. It makes approximately 24 pies. . . which is never a number to count on =)
- Brush with eggwash, sprinkle with sesame seeds and bake for 30 minutes or until golden in color.
- 9 inch pie crust round
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup brown sugar
- 1 teaspoon pure vanilla extract
- 1 1/4 cups half and half
- 3 eggs
- 2 cups pumpkin (canned or puree)
- 1. Preheat oven to 350 degrees F.
- 2. Place pie crust dough round into a 9-inch pie plate. Trim edges to extend about a 1/2-inch over the rim of the pan. Fold edges under, and press to seal. Freeze until firm, about 15 minutes.
- 3. Cut a large circle of parchment; fit into the pie shell, extending above edges. Fill the shell with pie weights or dried beans.
- 4. Bake pie shell 15 minutes at 350 degrees F. Remove weights and parchment; bake 10 to 15 minutes more until golden brown. Cool completely on a wire rack.
- 5. Place pumpkin in a large bowl.
- 6. In a separate bowl, beat eggs well. Beat in half and half, vanilla extract, brown sugar, salt, and spices until thoroughly blended. Add in the pumpkin mixture, mix well.
- 7. Pour pumpkin mixture into pie shell and place in center oven rack . Bake for 30-40 minutes until the filling is firm.
- 8. Cool completely on wire racks and serve with whipped cream.
What is Your Favorite Pumpkin Recipe?
Here are my household pumpkin staples!
Easily found at your supermarket, this is one of the only pumpkin purees in a can that I will use.
This is my ALL TIME favorite canned pumpkin puree. It is a specialty item and delicious.
My daughter craves this.
- 2 tablespoons brown sugar
- 2 cups pumpkin puree OR 1 15oz can
- 2 cans salt free vegetable broth
- 14 Â½ oz each
- 1 cup chopped sweet onion
- 5 tablespoons softened butter
- Â¼ teaspoon ground cinnamon
- 4 slices whole wheat bread
- Â¼ teaspoon cinnamon
- Â½ teaspoon salt
- Â½ teaspoon pumpkin pie spice
- 1 cup heavy whipping cream
- ⅛ teaspoon ground black pepper
- Handful cilantro leaves
- Â½ teaspoon ground ginger
- Preheat the oven to 400 degrees F.
- Mix together the cinnamon, half the sugar, and the butter and spread it evenly over one side of each slice of bread. Put the bread, buttered side up, on a baking tray and bake for about 8 minutes or until the bread is toasted.
- Cut the bread slices into small squares or triangles.
- SautÃ© the onion in the rest of the butter until tender, then add half the chicken broth. Stir the mixture well, bring it to a boil, then cover the pan, turn the heat down, and let it simmer for about 15 minutes.
- Process the broth in a food processor or a blender until it is smooth, then put it back in the pan and add the other can of broth, the salt, cinnamon, pumpkin pie spice, pumpkin puree, pepper, the rest of the sugar and the ginger.
- Stir the mixture well and bring it to a boil.
- Cover the pan, turn the heat down, and let the pumpkin soup simmer for about 10 minutes, stirring it all the time.
- Stir in the cream and warm it through without boiling.
- Ladle the soup into 6 serving bowls and top each one with some croutons and cilantro leaves.
Pumpkin Pull Apart Bread
Pumpkin Bread - Pic Backsourced to Blog
This Pumpkin bread is VERY versatile. You can roll it in brown sugar and cinnamon, create a cream cheese icing for pumpkin rolls, or plain and amazing tasting.
- 2 + cups whole wheat flour
- 4 cups bread flour
- 1/8 tsp nutmeg
- 1/4 - 1/2 tsp ground cloves
- 1/2 tsp cardamom
- 1/2 heaping tsp ginger
- 1 Tbsp cinnamon
- 2 tsp salt
- 1/2 cup dark brown sugar
- 2 Tbsp vegetable oil
- 1 -1/2 cups canned pumpkin
- 2 large eggs
- 2/3 cup warm (NOT HOT) whole milk (or 2%)
- In bowl of stand mixer, add 4 cups of bread flour, yeast, salt, spices. Mix until blended. Add water, milk, eggs, pumpkin, oil, and sugar. Beat well about 2 minutes. Add whole wheat flour, 1/4 cup at a time until the dough comes together and switch to the dough hook.
- Beat until the dough clears the sides (you'll need to scrape them down once or twice) adding just a little bit of flour at a time. The dough will eventually clear the bottom as well. The dough should be slightly tacky but not sticky and should be fairly smooth. This will take about 10 minutes all told.
- Put dough in a large, oiled bowl, turning once to coat. Cover with plastic wrap (spray the wrap with oil so that the dough won't stick when it BLOWS UP. *ahem*) and put int a warm spot to blow up double, about 1 hour.
- Divide into 3 pieces.
- Here is ONE Way to use this bread dough. Wrap the rest in the freezer for another day.
- 1/3 pumpkin bread dough
- 1/4 cup brown sugar, loosely packed
- 1/4 cup granulated sugar
- 2 tsp cinnamon
- 6 Tbsp butter, melted, divided
- Preheat oven to 350Â°F. Spray loaf pan with cooking spray, coating entire inside.
- Using 1/3 of the pumpkin dough, pat into rectangle and roll out to approximately 18" x 10" or thereabouts. Mix together sugars and cinnamon in small bowl. Spread about 4 Tbsp of the melted butter over dough and cover completely with sugar mixture, reserving a tablespoon or two for topping.
- Cut in half lengthwise and stack the two strips. Cut stacked strips in 2" sections. Stack these and place in well greased loaf pan. Drizzle remaining butter over the loaf and sprinkle reserved sugar over the top. Cover with plastic wrap and let rise until top crest the pan about 1/2" to 1", about 45 minutes.
- Bake approximately 30-40 minutes, until internal temp of bread is 190Â°F. Top with get dark. Cover after 20 minutes to prevent it from burning or getting too dark.
Pumpkin Gingersnap Cookies
Pumpkin Gingersnap Cookies - From Pixelated Crumb
I love cookies. I especially love cookies made with fresh pumpkin puree and ginger.
- 1/2 teaspoon salt
- 1 teaspoon ground cloves
- 1 1/2 teaspoons ground ginger
- 2 teaspoons cinnamon
- 2 teaspoons baking soda
- 11 2/3 ounces (2 1/3 cups) all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg
- 2 Â¼ ounces (Â¼ cup) of molasses
- Â½ cup of pumpkin puree
- 7 ounces (1 cup) granulated sugar
- plus 3Â½ ounces (Â½ cup) for rolling the cookies
- 4 ounces (Â½ cup) of butter
- at room temperature
- In the bowl of a stand mixer, beat the butter and sugar together until creamy and smooth (3-5 minutes). Add the pumpkin, molasses, egg, and vanilla extract, mix until well combined.
- In a medium bowl, whisk together flour, baking soda, spices, and salt. Add dry ingredients to wet ingredients and mix until combined. Refrigerate the cookie dough for at least 1 hour, preferably closer to 2-3 hours (the dough will be easier to roll into balls the colder and harder it is). The dough can be chilled for 2-3 days.
- When you are ready to bake, preheat oven to 350Â° F. Line a baking sheet with a Silpat or parchment paper. Place sugar in a small bowl. Roll tablespoon-sized balls of dough in sugar until well coated and place on prepared baking sheet, about 2 inches apart. Bake for 10–12 minutes, or until cookies look cracked and set at the edges. The cookies will still be soft. Let the cookies cool on the baking sheet for a 2-3 minutes after removing them from the oven, then transfer to a wire rack to cool completely.
Pumpkin, Coconut & Lime Soup - From Verses from my Kitchen
- 1 pumpkin (roughly 2lb.)peeled and roughly chopped
- 1 tbsp. butter
- 4 tbsp. olive oil
- 1 large red onion
- peeled and roughly chopped
- 4 sprigs of thyme
- 1 400 ml can of coconut milk
- 2 cups vegetable stock
- 3 tbsp. lime juice
- 1 tbsp. smoked paprika
- sea salt & pepper
- Preheat oven to 400F degrees.
- Scrape out seeds from the pumpkin and wash clean in a colander. Pat dry and spread out in a baking pan drizzled with melted butter. Toast for about 12 minutes, or until lightly coloured and toasted. Remove and save for garnish.
- Heat half of the olive oil in a large pot and, once the oil is hazy, add in the onions and thyme. Cook for five minutes or until onions are soft. Add in the pumpkin and continue cooking for 10 minutes, stirring often, until pumpkin is soft and golden.
- Add in the coconut milk, 2 tbsp. of lime juice, smoked paprika and vegetable stock and season. Bring to a boil and then reduce heat to medium-low and simmer for 10 minutes. Puree with a hand blender until smooth. Check for seasoning.
- Serve soup in bowls garnished with pumpkin seeds, a pinch of smoked paprika, remaining lime juice and drizzle of olive oil.
Pumpkin Green Smoothie
Green Pumpkin Smoothie
- 1 C soy milk (Fritz and I have graduated to 1%)
- 1 ripe (frozen
- if possible) banana
- 1/8 C oats
- 1/3 C pumpkin puree (not pumpkin pie mix!)
- 2 handfuls baby spinach
- 1/2 t cinnamon
- sprinkle of nutmeg or cloves
- couple of ice cubes
- As always, combine liquids and light stuff on the bottom, weighted down by the banana and ice. Blend for a few minutes until smooth
- 1/2 cup cottage cheese
- 1/2 cup pumpkin puree
- 3/4 cup dry oats
- 2 eggs
- 1 tbs canola oil
- 1 tsp pumpkin pie spice
- 1 tsp vanilla
- Blend all ingredients in blender until well mixed. If batter is not thin enough, add a touch of water or milk to get it the consistency of pancake batter. Pour onto greased griddle by tablespoon for kiddie sized pancakes or by 1/8 cup for adult sized pancakes. Make sure you cook these long enough that the center gets mostly cooked (about 3-4 minutes each side). Top with real maple syrup.
Saved the BEST for Last
For the Crust:
2 cups gingersnap cookie crumbs (about a 14-oz package of cookies)
2 tablespoons light brown sugar
Pinch of salt
6 tablespoons unsalted butter, melted
For the Cheesecake:
32 ounces cream cheese, at room temperature
Â¾ cup granulated sugar
Â½ cup light brown sugar
2 cups (about a 15-oz can) canned pumpkin
4 eggs, at room temperature
2Â½ tablespoons heavy cream
1 tablespoon vanilla extract
1Â½ teaspoons ground cinnamon
Â½ teaspoon ground ginger
Â½ teaspoon salt
Â¼ teaspoon ground nutmeg
Â¼ teaspoon ground cloves
Â¼ teaspoon ground allspice
1. Preheat the oven to 350 degrees F. Double-wrap the bottom and outside of a 9-inch springform pan with heavy duty foil. Mix together the crust ingredients and press into the bottom of the springform pan. Bake for 6 to 8 minutes, or until lightly browned. Remove from oven and cool completely. Reduce oven temperature to 325 degrees F.
2. Bring a pot of water to a boil for a water bath.
3. Beat together the cream cheese and the sugars on medium speed until smooth and creamy, scraping the sides of the bowl as needed, about 3 minutes. Add the pumpkin and mix on low until completely incorporated. Add the eggs one at a time, beating well until fully incorporated and scraping down the sides of the bowl between each addition. Add the heavy cream and vanilla and beat until well combined, about 1 minute. Add the cinnamon, ginger, salt, nutmeg, cloves and allspice and mix on low to incorporate.
4. Pour the batter into the prepared crust. Tap the pan on the counter to release any air bubbles. Place the pan into a larger pan (a roasting pan is great for this) and pour the boiling water into the larger pan until it is about halfway up the springform pan.
5. Bake for 55 to 65 minutes, or until the edges are set, but the middle still jiggles a little. Keeping the oven door closed, turn off the oven and let the cheesecake rest in the oven for 1 hour. After 1 hour, remove the cheesecake from the oven, carefully remove it from the water bath, remove the foil and place the cheesecake on a wire rack to cool completely, about an additional 2 hours. Once completely cool, refrigerate for at least 6 hours (preferably overnight).
6. Cover any leftover cheesecake with plastic wrap and store in the refrigerator for up to 4 days. Wrapped, the cheesecake can be frozen for up to 2 months.