There’s Way More To Pumpkin Than Pie

FALLelujah! It’s pumpkin season! During these cool, crisp days, we’re all hopelessly hooked on yummy pumpkin-flavored everything! There are cookies, and lattes, and scones—oh my! So many tempting pumpkin treats out there, yet so few days left before the patch frosts over and we turn our taste buds toward peppermint. Sure, we can make due with the canned stuff year-round—plop it out for a pie every now and then. But you can do better than that, can’t you? NOW is the perfect time to expand your pumpkin recipe repertoire and spice things up a little. Read on…

Pumpkin Butter
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We already know it’s great on toast, but you can also add pumpkin butter to yogurt, milkshakes, or bake it into granola—really anything you want to have extra fall flavor. Pumpkin butter and jelly? Probably not, but give it a try! You might discover your new, favorite fall sandwich!
Pumpkin Butter
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We already know it’s great on toast, but you can also add pumpkin butter to yogurt, milkshakes, or bake it into granola—really anything you want to have extra fall flavor. Pumpkin butter and jelly? Probably not, but give it a try! You might discover your new, favorite fall sandwich!
Servings
40servings
Servings
40servings
Ingredients
  • 1 medium Sugar Pumpkin about 2 1/2 lbs, washed, stem removed
  • 1 1/2 cups Apple Cider
  • 1/3 cup Maple Syrup
  • 1/3 cup Light Brown Sugar lightly packed
  • 1 1/2 tsps Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/4 tsp Grated Nutmeg
  • 1 pinch Cloves
Servings: servings
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Ingredients
  • 1 medium Sugar Pumpkin about 2 1/2 lbs, washed, stem removed
  • 1 1/2 cups Apple Cider
  • 1/3 cup Maple Syrup
  • 1/3 cup Light Brown Sugar lightly packed
  • 1 1/2 tsps Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/4 tsp Grated Nutmeg
  • 1 pinch Cloves
Servings: servings
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Instructions
  1. Wash pumpkin and peel with a vegetable peeler.
  2. Cut pumpkin in half and scoop out seeds and stringy pulp with a spoon or melon baller. Discard the pumpkin guts.
  3. Cut the remaining pumpkin into 1 inch cubes and place them in a single layer in a Dutch oven or large saucepan.
  4. Pour in apple cider until it covers the cubes halfway. Add water if necessary.
  5. Bring mixture to a simmer over medium-high heat, then reduce it to medium-low and cover the pot for 30 minutes. Stir occasionally.
  6. Puree the mixture in two batches with a hand blender or standing blender. Return it to the pot.
  7. Add maple syrup, brown sugar, and spices and simmer over medium-low heat, uncovered, for 40 minutes (or more) until thick and bubbly.
  8. Cool to room temperature and then refrigerate in a sealed container.
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Pumpkin Cream Cheese Dump Cake
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Don’t be fooled by the name. You won’t want to dump a single bite of this decadent cake into the trash once you taste it. But you may want to throw your scale out the window. It’s worth it.
Pumpkin Cream Cheese Dump Cake
Votes: 53
Rating: 3.23
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Don’t be fooled by the name. You won’t want to dump a single bite of this decadent cake into the trash once you taste it. But you may want to throw your scale out the window. It’s worth it.
Servings
12people
Servings
12people
Ingredients
  • 8 oz Cream Cheese
  • 3/4 cup Powdered Sugar
  • 2 tsp Milk
  • 29 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 3 whole Eggs
  • 1 1/4 cup Sugar
  • 1 tsp Salt
  • 1 tbsp Pumpkin Pie Spice
  • 1 box Yellow Cake Mix dry
  • 1/2 cup Melted Butter
  • 1 tbsp Cinnamon Sugar
  • 1 can Whipped Cream maybe 2
Servings: people
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Ingredients
  • 8 oz Cream Cheese
  • 3/4 cup Powdered Sugar
  • 2 tsp Milk
  • 29 oz Pumpkin Puree
  • 12 oz Evaporated Milk
  • 3 whole Eggs
  • 1 1/4 cup Sugar
  • 1 tsp Salt
  • 1 tbsp Pumpkin Pie Spice
  • 1 box Yellow Cake Mix dry
  • 1/2 cup Melted Butter
  • 1 tbsp Cinnamon Sugar
  • 1 can Whipped Cream maybe 2
Servings: people
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Instructions
  1. Preheat oven to 350 degrees and grease a 9 X 14 pan.
  2. Prepare cream cheese filling by mixing the cream cheese, powdered sugar, and milk until smooth. Set aside.
  3. In a large bowl, combine pumpkin puree, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Pour into prepared pan.
  4. Put cream cheese filling into a small Ziploc bag, and snip off the tip the make a mini piping bag. Then pipe over the pumpkin filling.
  5. Pour the dry cake mix over the cream cheese layer then poke holes using the end of a wooden spoon or a table knife through the cake mix until you hit the filling (not to the bottom of the pan).
  6. Pour melted butter over the dry cake mix.
  7. Sprinkle cinnamon sugar over the entire cake for extra flavor and crunch.
  8. Bake for 40-50 minutes or until the top is browned and an instead knife comes out clean.
  9. Let cool and serve with whipped cream (Store in fridge)
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Pumpkin Pie Skillet Brownie
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This fabulous fall dessert almost sounds healthy with the pumpkin added, right? It’s a brownie loaded with beta-carotene, for crying out loud, so of course you’ll have another wedge—and another—and another. You might need to bake a second skillet for everyone else. Want to make it even better? Just add ice cream.
Pumpkin Pie Skillet Brownie
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This fabulous fall dessert almost sounds healthy with the pumpkin added, right? It’s a brownie loaded with beta-carotene, for crying out loud, so of course you’ll have another wedge—and another—and another. You might need to bake a second skillet for everyone else. Want to make it even better? Just add ice cream.
Servings
12people
Servings
12people
Ingredients
  • 4 oz Cream Cheese
  • 1/4 cup Sugar
  • 1 egg Egg White
  • 1 tsp Vanilla Extract
  • 1/4 cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
  • 1 box Brownie Mix
Servings: people
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Ingredients
  • 4 oz Cream Cheese
  • 1/4 cup Sugar
  • 1 egg Egg White
  • 1 tsp Vanilla Extract
  • 1/4 cup Pumpkin Puree
  • 1 tsp Pumpkin Pie Spice
  • 1 box Brownie Mix
Servings: people
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Instructions
  1. Preheat oven to 350 degrees F. Coat a large cast iron skillet with non-stick spray.
  2. Make brownie batter, following directions on the box.
  3. Pour brownie batter into skillet
  4. In a large bowl, beat the cream cheese and ¼ cup sugar until smooth.
  5. Add egg whites to cream cheese mixture, ¾ cup pumpkin puree, 1 tsp. vanilla, and pumpkin pie spice. Beat until smooth.
  6. Swirl pumpkin mixture into brownie batter.
  7. Bake for 30 mins. To make sure the middle is completely cooked insert a toothpick in the center of the brownie and pull out. If it comes out clean the brownie is down.
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Pumpkin Smoothie
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If you’re a true pumpkin lover, there’s no better way to start your day than a drinkable pumpkin pie, loaded with protein and deliciousness.
Pumpkin Smoothie
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If you’re a true pumpkin lover, there’s no better way to start your day than a drinkable pumpkin pie, loaded with protein and deliciousness.
Servings
2servings
Servings
2servings
Ingredients
  • 1 frozen Banana
  • 1/2 cup Vanilla Greek Yogurt
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Pumpkin Pie Spice
  • 1/2 cup Skim Milk
  • 2 tbsp Pure Maple Syrup
  • 2/3 cup Pumpkin Puree
  • 1 cup Ice
Servings: servings
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Ingredients
  • 1 frozen Banana
  • 1/2 cup Vanilla Greek Yogurt
  • 1/4 tsp Ground Cinnamon
  • 1/4 tsp Pumpkin Pie Spice
  • 1/2 cup Skim Milk
  • 2 tbsp Pure Maple Syrup
  • 2/3 cup Pumpkin Puree
  • 1 cup Ice
Servings: servings
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Instructions
  1. Add all ingredients to the blender
  2. Blend for at least 3 mins.
  3. Add more milk to thin it or more ice to thicken it up
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Pumpkin Scones
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Give your taste buds a “kick” into the season with these spicy scones.
Pumpkin Scones
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Give your taste buds a “kick” into the season with these spicy scones.
Servings
12scones
Servings
12scones
Ingredients
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Melted Butter
  • 1 whole Egg
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Salt
  • 1 pinch White Pepper to taste
  • 2 tsp Chili Flavored Oil
  • 1 2/3 cup Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 cup Milk
Servings: scones
Units:
Ingredients
  • 3/4 cup Pumpkin Puree
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/4 cup Melted Butter
  • 1 whole Egg
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Salt
  • 1 pinch White Pepper to taste
  • 2 tsp Chili Flavored Oil
  • 1 2/3 cup Flour
  • 2 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 cup Milk
Servings: scones
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Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl combine the pumpkin puree, Parmesan, melted butter, egg, Worcestershire sauce, salt, white pepper, and chili oil. Stir well to mix.
  3. In another bowl, mix together flour, baking powder, and baking soda. Fold into pumpkin mixture and stir just until combined into a dough.
  4. Turn dough out onto a lightly floured work surface. Pat to 1-inch-thick oval.
  5. Cut dough into scones using a round 2 in. biscuit cutter dipped in flour.
  6. Place scones 1 inch apart on ungreased or a parchment-lined cookie sheet.
  7. Reform the dough scraps and repeat. You should get 12 scones.
  8. Brush tops of scones with milk to glaze. Bake for 15 minutes or until golden. Cool slightly. Eat warm with butter if desired.
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Pumpkin Mac And Cheese
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Just when you thought mac and cheese couldn’t get any better, right? Adding pumpkin gives this super-easy recipe a rich, creamy, fall-flavored makeover. YUM!
Pumpkin Mac And Cheese
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Just when you thought mac and cheese couldn’t get any better, right? Adding pumpkin gives this super-easy recipe a rich, creamy, fall-flavored makeover. YUM!
Ingredients
  • 2 cups Elbow Macaroni
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Whipping Cream
  • 1 cup Whole Milk
  • 4 oz Shredded Fontina Cheese
  • 15 oz Can Pumpkin
  • 1 tbsp Sage
  • 1/2 cup Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/3 cup Chopped Walnuts optional
  • 1 tbsp olive oil
Servings:
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Ingredients
  • 2 cups Elbow Macaroni
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 cup Whipping Cream
  • 1 cup Whole Milk
  • 4 oz Shredded Fontina Cheese
  • 15 oz Can Pumpkin
  • 1 tbsp Sage
  • 1/2 cup Breadcrumbs
  • 1/2 cup Freshly Grated Parmesan Cheese
  • 1/3 cup Chopped Walnuts optional
  • 1 tbsp olive oil
Servings:
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook pasta in a large pot following package directions. Drain and return to pot.
  3. For cheese sauce, in a medium saucepan melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted.
  4. Stir cheese sauce into pasta to coat.
  5. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish.
  6. In a small bowl combine breadcrumbs, Parmesan, walnuts, and oil. Sprinkle over pasta.
  7. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand for 10 minutes before serving. If desired, sprinkle with sage leaves.
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Pumpkin Curry Soup
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This sweet and spicy soup is soooo satisfying on a cool, fall day.
Pumpkin Curry Soup
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This sweet and spicy soup is soooo satisfying on a cool, fall day.
Ingredients
  • 2 tbsp Butter
  • 2 medium Onions chopped
  • 1 medium Carrot chopped
  • 1 stalk Celery chopped
  • 1 tsp Curry Powder
  • 1 tsp Pumpkin Pie Spice
  • 30 oz Pumpkin Puree canned
  • 28 oz Chicken Broth
  • 2/3 cup Water
  • 1 cup Half-and-Half
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
Servings:
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Ingredients
  • 2 tbsp Butter
  • 2 medium Onions chopped
  • 1 medium Carrot chopped
  • 1 stalk Celery chopped
  • 1 tsp Curry Powder
  • 1 tsp Pumpkin Pie Spice
  • 30 oz Pumpkin Puree canned
  • 28 oz Chicken Broth
  • 2/3 cup Water
  • 1 cup Half-and-Half
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
Servings:
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Instructions
  1. Melt butter in a large (5 to 6 quart), thick-bottomed pot over medium heat. Add the onions and sauté until softened, about 5 to 6 minutes.
  2. Add curry powder, pumpkin pie spice, salt and pepper.
  3. Add the chicken broth.
  4. Add carrots and celery and let cook for 5-10 minutes on medium heat.
  5. Add pumpkin puree and the water continuously stirring.
  6. Increase heat to high and bring to a boil and then reduce heat to low, cover and simmer for 10 to 15 minutes.
  7. Right before serving mix in the half-and-half thoroughly. Add more salt and pepper for taste.
  8. Top with a parsley leaf if desired.
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