The often tossed after Halloween members of the squash family are not just good for making jack o’ lanterns. The pumpkin is a low-calorie nutritional powerhouse that gives you a big bang of beta carotene with every serving. You’ll be amazed at the tasty delights we found that can make with pumpkin puree.
So pick one of these pumpkin recipes to celebrate 50 shades of orange this fall.
From Circle B Kitchen:
I’ve been making this for a few years now, and over time I’ve played with the flavors a little. Pumpkin has great flavor potential, but on its own it can be rather lacking. So I’ve bumped up the amount of spice and added goat cheese, which brings a lovely tang to the party. I’ve cut back on the broth, which further concentrated the flavors, and added some kick with a little crushed red pepper. With a light dusting of grated parmesan cheese and a sprinkle of fresh sage, our mousy pumpkin pasta took on some attitude!
From Eat Drink Pretty:
My sister-in-law Nikki of Lovely Scribbles and my brother made these adorable pumpkin whoopie pies for my mom's birthday a couple weekends ago. They were moist, full of delicious pumpkin flavor...and I won't even get started on the cream cheese frosting. Nikki is super crafty and creative, she made these adorable little flags to decorate the whoopie pies.
Wouldn't these be perfect for your upcoming Halloween parties or fall gatherings?
From Pennies on a Platter:
These pumpkin donuts were appropriate for celebrating the cool breeze flowing through my windows and the ability to turn on my oven without worrying about heating up the house. Yes, I said oven…another reason to love this recipe as the donuts are actually baked instead of fried. Technically, these are miniature muffins but after rolling them in the buttery cinnamon sugar mixture, they magically turn into cakey, sugary donut holes.
This recipe takes a regular loaf of moist, delicious pumpkin bread and turns it into the Eighth Wonder of the World. A whole lot of cinnamon chips pump up the flavor, while a secret layer of cream cheese nestles itself inside the bread. Not too sweet, just the right amount of flavor.
After making a pumpkin cake (look out for that recipe soon), I was hunting around for other ways to use up my leftover pumpkin puree and decided to whip up this delicious and flavorful pumpkin risotto. It’s a cinch to make even for the novice cook and absolutely the most cozy, scrumptious hug-in-a-bowl you could ask for to help swing in the fall season properly!
I love the fall. Great sports, changing leaves, cool weather (in theory—not here), and delicious food. Mike and I have gone a little crazy over all the limited time pumpkin and spiced apple items at our local stores. But that’s okay, because it’s sweater weather (in theory—not here) and sweaters are great at covering a few extra pounds. When Mike drove up to the Bay Area for the Giants’ game a couple of weeks ago, I sent him with a fresh loaf of chocolate chip pumpkin bread. He ate the ENTIRE THING during the six-hour drive. The stuff is good, you guys. We’re having a Halloween party in a few weeks and I want to serve chocolate chip pumpkin bread, but I thought making them into muffins was more “party.” I obviously had to have a test run to make sure they were still delicious in muffin form. Obviously.
Pumpkin pie is one of those desserts that people either love and can't get enough of, or they hate. In our house pumpkin pie is loved so much that nobody cares what I make for Thanksgiving, as long as there is plenty of pie to go around and be devoured mouthful by greedy mouthful. You can, if you wish, make the pastry from scratch but it's so much easier to buy one, why not give yourself a break? This is a dessert you can get the kids to help with-measuring and stirring is a fantastic activity for little ones, and gets them involved with the Thanksgiving dinner prep.
From Baked Perfection:
I describe this cake as pumpkin pie in a bar form. There is cream cheese in the recipe which I did not taste one bit, but I do think it made the texture extra creamy. This recipe would be a great addition to the Thanksgiving menu. They come together really quickly.
From Baked Bree:
I love the way my house smells when I bake with spices and these fall flavors. And seriously, these blondies are the real deal. Moist, delicious, spicy, and salty, all rolled into one tasty treat. William went crazy for these. He was actually upset when they were all gone. If you do not use homemade caramel sauce, use a store bought sauce, but add a teaspoon or so of sea salt for the full effect. Fall is here, and I could not be any happier about it, and these blondies are my way of celebrating my favorite season.
From Take a Megabite:
Until yesterday, I’d never made a successful pumpkin roll. But yeah! I totally get it now. You have to let it cool, but not until it’s cold, or it’ll rip for sure. And you have to have cake patience because you have to take the wax paper off slowly, and roll it up in the towel even slower.
So happy fall! Let’s eat pumpkin roll for every meal, want to?
Gnocchi can be a scary… but really it is one of the simplest pastas out there. The only complicated part is baking the potatoes needed for traditional gnocchi. However if you use canned pumpkin puree you can make delicious, colorful gnocchi in no time at all. After boiling the gnocchi you can toss them with a number of different sauces. Cream, butter or oil based sauce probably work best because they coat the gnocchi. There are tons of different varieties: Brown butter with sage, creamy gorgonzola, and of course pesto!
These bars are one of my most favorite desserts and a great way to use up extra pumpkin! Moist and slathered with cream cheese icing, they actually have a taste similar to carrot cake. I've made these to take to Halloween parties and they were voted as one of the best desserts of the night. Easy, quick, and with no hard to find ingredients, they are a fall no-brainer. Take a batch to work and your co-workers will worship you!