Autumn is here, and that means you’re seeing pumpkins everywhere. Whether you’re crazy for all things pumpkin spice, or you love the natural creaminess that roasted pumpkin lends to savory dishes, we’ve got a recipe for you. Read on to discover our favorite ways to use the bright orange winter squash.
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Glazed Pumpkin Pound Cake
Downright delicious! This is the best pumpkin cake I have ever made. The spices are the perfect combination and measurements to give each bite a pop of flavor. The icing was delicious and not overpowering.–April
Pumpkin Swirl Cheesecake Bars
Pumpkin FAQs
You are likely familiar with the large pumpkins that appear in your local grocery stores every October. These are often quite big and ideal for carving jack-o-lanterns. They tend to be very fibrous and stringy inside, and though their seeds are excellent when spiced and roasted, they aren’t ideal for cooking and baking.
Sugar pumpkins are smaller and sweeter, and their flesh tends to be firmer and less fibrous than regular pumpkins. These are ideal for cooking and baking. They are also often referred to as pie pumpkins.
Pumpkin puree is simply pumpkin flesh that has been roasted or steamed and pureed. Pumpkin pie filling is made with pureed pumpkin, but it also has sugar and spices added to it. While ideal for making pumpkin pies, it is not interchangeable with pumpkin puree.
Yes, you can. Recipes that call for pumpkin puree don’t always require a full can, but any extra pumpkin puree can be frozen in a freezer-safe container or resealable plastic bag for up to 3 months. Thaw before using.
If you want the convenience of preportioned amounts in your freezer, divvy the puree between 1/2 cup muffin tin wells or into ice cube trays for 1 tablespoon portions.
Pumpkin Macaroni and Cheese
Whole Wheat Pumpkin Muffins
These pumpkin muffins are delicious and easy to make. Ground pepitas–BRILLIANT idea. I substituted golden monk fruit sweetener for the brown sugar to cut back on the sugar content a bit. Honey adds both sweetness and moisture, but I wonder if I could substitute monk fruit sweetener for some of it. Might try that next time. I’ll be making these again, many times.–Russ
Spiced Pumpkin Seeds
Pumpkin Pie Babka
Pumpkin Spice Cookies
Pumpkin pie spice ANYTHING—sign me up! These pumpkin spice cookies exceeded my expectations. The rest of my family loved them, too, including my beagles. The dogs went crazy over them.–Mike P.
Pumpkin Cake With Maple Cream Cheese Frosting
Originally published October 1, 2022
I love pumpkin as an ingredient. It all started in my daughter’s kindergarten class where they mixed up a dry soup kit and came home with instructions to prepare it and bake it in a small hollowed out pumpkin, scraping the soft cooked flesh into the soup as we ate it. It turned out to be really good and I’ve amassed dozens and dozens of recipes since.
Glad you included some savory ones too.
We’ll be having this browned butter and pumpkin risotto over the weekend. It’s a new one for me so I can only share and not endorse it but I think it will make a great side with pork chops. https://www.betterthanbouillon.com/recipes/brown-butter-pumpkin-risotto/.
I do endorse the idea of fried herbs though. The first time I saw it in a recipe I thought it was silly preciousness but it turned out to be a simple way to concentrate those flavors and add texture and a bit of panache at the same time.
I’m with you on the fried herbs, Rainey. Particularly sage. Yum!