Irresistible Pumpkin Recipes for a Flavorful Fall
As temperatures drop, the kitchen spotlight turns to a humble and versatile ingredient – the pumpkin. Delve into the delicious world of pumpkin-infused dishes that celebrate both flavor and creativity with comforting classics and innovative creations. Most of these pumpkin recipes call for canned pumpkin, but if you feel like making your own puree, look for sugar or pie pumpkins at the store – leave the large jack-o’-lantern types for carving.
One Bowl Chocolate Chip Pumpkin Muffins
Pumpkin and chocolate are a perfect match, as demonstrated in this take on muffins from The Kitchn blog. Warm pumpkin pie spices combine with semi-sweet chocolate chips for the perfect afternoon snack or brunch side. Take care not to overmix the batter before pouring it into the muffin cups – this, along with the pumpkin puree, helps keep the muffins moist. Plus, the scent as these beauties bake will make your home smell better than a pumpkin spice latte.
Pumpkin Lasagna with Ricotta and Swiss Chard
When you crave something baked and cheesy, look no further than Food & Wine magazine’s unique take on a classic comfort dish. Instead of the traditional tomato sauce, a pumpkin cream sauce ties everything together and complements the tender swiss chard and creamy ricotta cheese layers. Want to plan ahead? This lasagna can also be made ahead of time and stored overnight in the refrigerator. It’s meat-free, too, making it a great company dish for vegetarian friends and family.
Start your morning with a taste of autumn’s finest – a fluffy stack of flavorful pancakes. This breakfast favorite from King Arthur Baking Company combines the seasonal flavors of cinnamon and nutmeg and the ease of canned pumpkin puree. They are fantastic with maple syrup or whipped cream, or why not both? Whether you’re enjoying a leisurely weekend brunch or seeking a quick weekday treat, these pancakes are a delicious invitation to savor the comforts of the season.
Pumpkin Soup with Bacon and Thyme
This savory soup, also from Food & Wine, calls for roasting and pureeing a fresh three-pound pumpkin, but you could also substitute the same amount of butternut or acorn squash to mix things up a bit. While prepping your pumpkin or squash, save the seeds, and roast them for a delightfully crunchy topping. The garlic, thyme, cinnamon, nutmeg and cayenne pepper add just the right touch of herb, heat and pumpkin spice warmth to this earthy and smoky pumpkin soup.
Best, Easy Pumpkin Pie Recipe
What fall pumpkin recipe list would be complete without a pumpkin pie? This classic recipe from Country Living magazine promises big rewards from a manageable culinary effort. Use either store-bought or homemade pie dough and canned pumpkin. While fresh pumpkin is fantastic in some recipes, it can sometimes be stringy after roasted, which is not ideal when your goal is a velvety pumpkin pie filling. So, for this recipe, it’s recommended to stick to the canned puree. The burnt sugar brulée topping is a true showstopper and well worth the investment in a small kitchen torch. But even if you leave that detail off, this is still a pumpkin pie you’ll make year after year for your holiday table.
Whether you’re already a pumpkin fan or merely pumpkin-curious, these recipes give you a solid start to filling your home with fall’s comforting spices and flavors.