Pumpkin-inspired Recipes to Share this Fall

Every year, when the seasons transition from summer to fall, pumpkin flavors infiltrate all of our favorite foods and drinks: seemingly overnight!

Rather than grab a pumpkin spice latte and call it a day, we decided to try and find some of the best pumpkin-inspired recipes that actually use the fruit we normally keep around as seasonal décor. Below we’ve listed out a few of our new favorites for really sinking into autumn, and we think that you and your household’s holiday guests will appreciate them, too!

Pumpkin Bread

It’s an old stand-by, but pumpkin bread is one of those items that helps kick off fall with the right combination of comfort and taste. Whether you like to spice things up and include nuts and raisins, or leave it plain so as to really savor the pumpkin and cinnamon notes, there’s no denying that this is one treat everyone should get a sample of this fall.

Pumpkin Polenta

Traditionally an Italian form of porridge, polenta is a grain dish that’s perfect as a side or a breakfast option. With a touch of pumpkin puree thrown into the mix, your guests can have a fresh take on this classic culinary delight, and a taste of the season to top it all off! There are plenty of delicious polenta recipes out there to use as baselines, but this pumpkin sage polenta combination is one of the best we’ve found for beginners and experienced cooks alike.

Pumpkin Pasta

We know what you’re thinking; what could pumpkins possibly have to do with pasta? But the answer is simple! Pumpkin’s versatility and richness can add a whole new layer to your favorite pasta dishes. You can incorporate this element in a number of ways; slices of pumpkin cooked with other vegetables, or a pumpkin puree simmered into the sauce are our favorites.

Pumpkin Soup

Here in southeastern North Carolina, it can take a little longer for a really distinct fall chill to settle into the atmosphere. So in the meantime, you might want to try a soup that gives you that cozy, warm feeling in your bones without being too rich and heavy for days when the sunshine keeps our climate mild. Most recipes call for chicken broth and olive oil, which helps achieve this balance between savory and light, but the amount of pumpkin versus heavy cream (or coconut milk if you’re trying to watch your dairy) can really make the difference in density.

Pumpkin Biscuits

Any local will tell you that a southern meal just isn’t complete without a serving of biscuits to compliment the other dishes. This fall, bring some healthier and seasonally appropriate offerings to the table! Pumpkin puree, along with some Greek yogurt, means that the amount of butter that would typically go into the mixture before baking is significantly reduced. And while that might immediately turn off some die-hard lovers of rich, hearty biscuits, this recipe we found promises the same flaky texture and buttery taste, with the added benefit of that distinct hint of autumn flavor from the pumpkin.

Pumpkin Pie

It’s a time-honored tradition, and everyone has a favorite recipe that’s practically become a necessary fixture of every holiday gathering. Whether you make your own pumpkin pie or have a bakery you trust above anyone else to create the best one when you need it, very few would deny that it’s one of the best ways to indulge in a sweet treat and enjoy the pumpkin flavor while it’s in vogue.

While you heat up your oven, or prep your shopping list so that you know precisely what you need to give one of these scrumptious recipes a try, stay tuned to our blog for more tips to make the most of the season!


Pumpkin Cheesecake Layered Dessert

Recipe Courtesy of Joanna Saltz of delish.com

Ready or not we have pumpkin! Frightfully simple no bake pumpkin layered dessert served with a homemade caramel that you can set and forget. Surprise your guests with this unforgettable seasonal treat for a ghoulishly good time.

Ingredients:

  • 1 (8 oz) package cream cheese, softened
  • 1/4 c. sugar
  • 1 1/2 c. heavy cream
  • 2 c. milk
  • 3 small packages vanilla pudding mix
  • 1 c. pumpkin purée
  • 1 tsp. pumpkin pie spice
  • 10 graham cracker sheets
  • 1/4 c. Caramel
  • Pecans, for garnish

Directions:

  1. In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Slowly add in 1 1/2 cups heavy cream and beat until stiff peaks form.
  2. In another medium bowl, beat milk, pudding mix, pumpkin, and pumpkin pie spice until well-mixed and thick. (Start with 1 1/2 cups milk and beat until it’s the consistency of a pudding—if it’s too thick, continue to add the rest of the milk.)
  3. Layering: Spread a thin layer of cream cheese mixture in a 9″-x-13″ baking dish. Top with a layer of graham crackers. Add half the pudding mixture and top with a layer of half the cream cheese mixture. Drizzle with caramel and repeat, ending with the cream cheese layer (hold the caramel until ready to serve).
  4. Cover loosely with plastic wrap and refrigerate at least 4 hours and up to overnight.
  5. Drizzle with caramel and garnish with pecans before serving.

How to Make Caramel from Sweetened Condensed Milk

Ingredient: 1 14-oz. can (396 g) sweetened, condensed milk

  1. Remove the label from the can. Make sure that it’s sealed.
  2. Place the can in a pot and cover it with 2 inches (5 centimeters) of water.
  3. Bring the water to a simmer over high heat.
  4. Reduce the heat for medium.
  5. Allow it to cook for 2 to 3 hours. Add more water as needed.
  6. Remove the can using tongs.
  7. Let it reach room temperature before opening it.

 


Featured Recipe: Chocolate Chip Pumpkin Muffins

Recipe Testing by Alice Heitchue

October is all about fun and this month’s featured recipe is no exception! Our Whole Wheat Chocolate Chip Pumpkin Muffins are filled with cozy fall flavors for a fraction of the calories. They bake up moist, fluffy, and full of pumpkin goodness. Wow family and friends with this fall treat at your next event or open house. They will never know it is a low calorie option. Enjoy!

What You’ll Need

·         1 cup whole wheat flour
·         1/2 cup all-purpose flour
·         3/4 cups packed brown sugar
·         1 teaspoon baking powder
·         1/4 teaspoon baking soda
·         1/2 teaspoon salt
·         1 cup pumpkin puree
·         1 1/2 teaspoons pumpkin pie spice
·         1/2 teaspoon cinnamon
·         1/4 teaspoon nutmeg
·         1/4 cup unsweetened applesauce
·         1/2 cup plain, nonfat Greek yogurt
·         1 teaspoon vanilla
·         1 egg
·         1 cup milk chocolate morsels with peanut butter filling

Instructions:

  1. Preheat oven to 350F. Lightly grease a 12 count muffin pan or line with paper liners. Set aside.
  2. In a large bowl, combine the whole wheat flour, all-purpose flour, brown sugar, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, combine the pumpkin, pumpkin pie spice, cinnamon, nutmeg, applesauce, Greek yogurt, and egg. Whisk thoroughly to combine.
  4. Slowly pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Gently fold in chocolate chips.
  6. Spoon batter into prepared muffin tin.
  7. Bake for 18-22 minutes or until muffins are set and golden brown.
  8. Remove from oven and let cool completely. Enjoy!
Download-Recipe-Button

 


Recipe Courtesy of
Pumkin’NSpice.com