Pumpkin-Flavored Recipes for Every Course of the Meal
When it comes to fall flavors, there is no doubt that pumpkins are the star of the show. With their rich, creamy flavor and versatility, it’s pretty likely pumpkin will be sneaking into several meals you make this autumn. Best of all, it’s an ingredient rich with vitamin A, fiber, beta-carotene, potassium, and vitamin C. In other words, pumpkin can help ward off certain kinds of cancer, increase digestive health, and provide you with essential vitamins in a variety of delicious ways.
Whether it’s pumpkin ravioli, pumpkin lattes, pumpkin pancakes, pumpkin pie, or even pumpkin beer, you certainly need to give this delicious fall squash a try. If it’s the orange color you’re in love with, I’ve even added a few items you may want to snag for all of these yummy recipes.
Check out KitchenAid’s stand mixers in persimmon and tangerine. Either would certainly come in handy with completing your pumpkin recipes. My personal pumpkin favorite is the Staub pumpkin-shaped cocotte. It’s going to make a great addition to my Thanksgiving table this year when I serve up pumpkin soup to kick off the meal.
Ready to try incorporating fall’s supreme squash in every step of your meal? Try five of my favorite fall, pumpkin recipes and be sure to share any of your favorites, too!
- 29 ounces pumpkin puree (not pumpkin pie filling)
- 16 ounces whipped topping
- 2 packages sugar free vanilla pudding
- 2 teaspoons pumpkin spice
Mix all ingredients and serve chilled. Try serving it in a hollowed-out, fresh pumpkin if you happen to be feeling extra festive!
- 3 tablespoons low-fat, plain Greek yogurt
- 2 tablespoons unsalted butter
- 1 tablespoon canola oil
- 1 medium onion, finely chopped
- 1 ½ cups sugar pumpkin cut into ½-inch cubes
- 2 garlic cloves, finely chopped
- ¼ cup chopped sage
- ¾ teaspoon kosher salt
- 1 cup Arborio rice
- ½ cup dry white wine
- 4 cups chicken broth
- ¾ cup finely grated Parmesan cheese
- ¼ cup toasted hazelnuts, roughly chopped
In a large pot, melt butter over medium heat. Add oil and onion, and cook until the onion is translucent. Stir in the sugar pumpkin (also called pie pumpkin) and cook until browned. Mix in garlic, sage, and salt. Add the rice once the seasoning is fragrant. Cook until the rice is opaque and then pour the wine in. Continue cooking until the liquid is gone. Slowly stir in the broth ½ cup at a time until all the broth is nearly absorbed. The broth absorption process takes about 20 minutes total. Remove from stove and stir in Parmesan cheese and Greek yogurt. Top with hazelnuts and serve.
- 1 pound ground beef, chicken, or pork
- 1 green pepper, diced
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 15-ounce can pumpkin puree
- 1 15-ounce can pinto beans, not drained
- 1 15-ounce can black beans, not drained
- 1 28-ounce can diced tomatoes, not drained
- Salt and pepper to taste
- Olive oil
In a large stock pot, brown the ground meat, and cook the peppers and onions. As the meat and veggies are cooking, add chili powder, cumin, garlic powder, onion powder, salt and pepper. When the meat is cooked through, and the veggies are tender, add pumpkin puree, undrained beans, and the tomatoes. Cover and simmer 10-20 minutes.
Top with cilantro, sour cream, Greek yogurt, cheese, tortilla chips, or any other toppings you enjoy on chili. Most importantly, enjoy!
- 9-inch prepared pie crust
- 1 ¼ cups pumpkin puree
- ½ cup packed brown sugar
- ¾ teaspoon ground cinnamon
- ½ teaspoon grated lemon rind
- ¼ teaspoon salt
- 1/8 teaspoon ground nutmeg
- 2 large egg yolks
- 2/3 cup evaporated low-fat milk
- 1 envelope unflavored gelatin
- ¼ cup fresh orange juice
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 5 tablespoons granulated sugar, divided
- 3 tablespoons water
- ½ cup heavy whipping cream
- ½ ounce shaved bittersweet chocolate
Begin by preheating the oven to 400 degrees. Combine pumpkin, brown sugar, cinnamon, lemon rind, salt, nutmeg, and egg yolks in a medium sauce pan over medium heat. Stir until well blended. Add milk and bring to a boil. Reduce heat and simmer for four minutes or until thick. Be sure to stir frequently. Once slightly thick, remove from heat.
Sprinkle gelatin over the orange juice in a small microwave-safe bowl and let stand for one minute. Microwave for 15 seconds, then stir until gelatin dissolves. Stir gelatin mixture into pumpkin mixture and allow to cool.
Place two egg whites and cream of tartar in a large bowl and beat with a mixer at high speed until frothy. Gradually add one tablespoon of granulated sugar until peaks form. Combine remaining ¼ cup granulated sugar and three tablespoons of water in a saucepan and bring to boil. Cook without stirring until candy thermometer reaches 250 degrees. Pour hot sugar syrup in a thin stream over the egg whites beating at a high speed until peaks form again. Gently stir a quarter of the egg white mixture into pumpkin mixture. Gently fold in the rest of the egg white mixture. Pour into cooled crust and refrigerate for 4 hours.
Place cream in a medium bowl and beat with mixer at high speed until peaks form. Spread evenly over the top of pie and garnish with chocolate if you choose. Enjoy!
- 1/3 cup pumpkin puree
- 2 tablespoons maple syrup
- 1 ½ teaspoons vanilla
- ¼ teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/8 teaspoon allspice
- 1/8 teaspoon ginger
- 2 cups milk
- 2 bags black tea
In a small saucepan, bring all ingredients, except tea bags, to a boil over medium heat. Remove the saucepan from the heat and add tea bags. Allow tea to steep for three minutes. Garnish tea with cinnamon before serving.