5 Fun Recipes for Pumpkin Season

By October 7, 2014Fall, Home Sweet Home

Fall is here; Or, as I like to call it “Pumpkin Season!”. This is the time of year I just can’t help but want to bake and cook. And what better ingredient to use than Pumpkins! There are an endless number of things you can make with pumpkin; seeds (of course!), pies, casseroles, pudding, pasta, and cake just to name a few. In my excitement for Pumpkin Season, I have gathered 5 fun pumpkin recipes to share with you. You can bet I will be making all of these!

Spicy Fall Pappardelle Pasta with Pumpkin


  • 1 red bell pepper, sliced
  • 5 fresh hot chili peppers, sliced
  • 2 cloves garlic, smashed
  • 1 red onion, sliced
  • 5 tablespoons Extra Virgin Olive Oil
  • 12 ounces pumpkin, chopped in 1-inch cubes
  • 1 (8.8-ounce) package Pappardelle Egg Pasta
  • 2 tablespoons chopped Italian flat-leaf parsley
  • Natural Coarse Sea Salt
  • Freshly ground black pepper
  • 1/4 cup Grated Parmesan

Preheat oven to 350˚F.

On a parchment-lined baking sheet, arrange peppers, garlic and onion. Drizzle with 2 tablespoons of olive oil. Roast in oven for about an hour, turning often. Remove from heat. Transfer to food processor. Add 2 more tablespoons of olive oil and pulse until a chunky purée is achieved. Set aside.

Sauté pumpkin with remaining tablespoon olive oil in a large saucepan. Cook for about 12 minutes, evenly browning each piece.

In the meantime, bring a large pot of salted water to a boil for pasta. Cook according to package instructions. Once al dente, drain, reserving 1/2 cup of pasta water.

Add hot pasta to saucepan with pumpkin. Toss with spicy pepper purée and fresh parsley. Heat together for about 2 minutes to marry flavors. Serve topped with Parmesan.

[Original Link]

Pumpkin Risotto with Pine Nuts & Balsamic (originally Butternut Squash Risotto)


  • 2 1/2 pounds Pumpkin
  • 4 cloves garlic
  • 1/4 cup chopped sage
  • Natural Coarse Sea Salt
  • Freshly ground black pepper
  • 3 tablespoons Extra Virgin Olive Oil
  • 3 shallots, chopped
  • 1 (17.6-ounce) box Arborio Risotto Rice
  • 1/2 cup dry white wine
  • 8 cups chicken stock
  • 2 tablespoons unsalted butter
  • 1 (2-ounce) jar Pine Nuts, toasted
  • 1 cup grated Asiago cheese
  • Balsamic Glaze


Preheat oven to 350˚F.

Peel pumpkin and remove seeds. Cut into 1/2-inch cubes. Arrange on a baking sheet. Season with garlic, sage leaves, salt and pepper. Drizzle with 1 tablespoon of olive oil. Toss to coat pumpkin. Roast for about 30 minutes, until pumpkin becomes tender. Remove from heat and discard sage leaves and garlic. Purée half of the pumpkin and set the other half aside.

In the meantime, bring chicken stock to a slow simmer on low-heat in small, covered pot.

In a large saucepan, heat olive oil on a medium setting. Add shallots and cook until they become translucent and softened, but not browned—about 8 minutes. Stir in rice and mix until coated and grains become clear, about 4 minutes.

Add wine and continue to cook and stir the wine has completely absorbed. Using a ladle, add 3/4 cup of hot broth to the rice. Use a wooden spoon to stir rice constantly. When the rice has absorbed most (but not all) of the liquid and the mixture is just thick enough to leave a clear wake behind the spoon, add another 3/4 cup broth and pumpkin purée. Continue to add broth when mixture gets thick, stirring constantly, until all the broth has been used, the grains are al dente in the center and suspended in a liquid that resembles heavy cream— about 18 minutes.

Turn off the heat and stir in the butter, pumpkin pieces, pine nuts, and 1/2 cup Asiago. Once butter has melted and ingredients are fully incorporated, remove from heat and season with salt and pepper. Serve immediately, topped with remaining 1/2 cup Asiago and drizzled with Balsamic Glaze.

[Original Link to Butternut Squash Risotto]

Healthy Pumpkin Oatmeal Shake


  • 1/2 cup quick oats
  • 2 cups water
  • 1 cup fat free milk (vegans use almond milk)
  • 1 cup ice
  • 1/2 cup pumpkin puree
  • 3 tbsp brown sugar
  • 1-2 tsp cinnamon
  • pumpkin pie spice to taste


Cook oats and water in a small pot for about a minute or two, stirring often until it becomes thick and bubbly. Remove from heat and let it cool a few minutes.

In a blender add milk, pumpkin, sugar, cinnamon, pumpkin pie spice. Add oats and ice. Blend on high until very smooth. Chill in refrigerator or pour in a glass over ice. Enjoy!!

[Original link]

Whole Wheat Pumpkin Pecan Pancakes


  • 1 cup white whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup buttermilk
  • 3 large egg whites
  • 1/4 cup canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla
  • 2 tsp oil
  • 3 tbsp chopped pecans
  • cooking spray
  • warmed maple syrup, for topping (extra)


Mix all dry ingredients (first 5 ingredients) in a bowl.

Combine buttermilk, egg whites, canned pumpkin, 1 tbsp maple syrup, oil and vanilla in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots then fold in pecans. Don’t over-mix.

Heat a large skillet on medium-low heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble and the edges begin to set, about 2 minutes then flip the pancakes and cook an additional 1 1/2 to 2 minutes. Repeat with the remainder of the batter. To serve, top with warmed maple syrup.

[Original Link]

Low Fat Pumpkin Bread With Pepitas


  • 1 1/2 cups pumpkin puree (homemade or canned)
  • 1 1/4 cups unbleached all purpose flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 2 tbsp vegetable oil
  • 2 large egg whites
  • 1 1/2 tsp vanilla extract
  • baking spray
  • 2 tbsp pepitas (pumpkin seeds)


Preheat oven to 350°. Spray a 9 x 5 inch loaf pan with baking spray.

In a medium bowl, combine flour, sugar, baking soda, pumpkin spice, nutmeg, cinnamon, and salt with a wire whisk. Set aside.

In a large bowl mix oil, egg whites, pumpkin puree and vanilla; beat at medium speed until thick. Scrape down sides of the bowl.

Add flour mixture, then blend at low speed until combined. Do not over mix.

Pour batter into loaf pan, top with pepitas and bake on the center rack for 50-55 minutes, or until a toothpick inserted in the center comes out clean.

Let the pan cool at least 20 minutes, bread should be room temperature before slicing.

[Original Link]

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