There’s no Fall food that’s quite as beloved as pumpkins. Versatile, flavorful, and at peak freshness in Fall, pumpkins are the star of Autumnal cuisine. If you’re eager to whip up some gourd goodness in the kitchen but need some menu inspiration, look no further than these delectable pumpkin recipes you can enjoy after pulling off your table covers.
Classic Pumpkin Pie
This Autumn dessert staple will satisfy every sweet tooth in your family. You will need:
- 750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks
- 350g sweet shortcrust pastry
- Flour for dusting
- 140g caster sugar
- ½ tsp salt
- ½ tsp fresh nutmeg, grated
- 1 tsp cinnamon
- 2 eggs, beaten
- 25g butter, melted
- 175ml milk
- 1 tbsp icing sugar
Add pumpkin to a large saucepan, cover with water and bring to a boil. Cover with a lid and let simmer for 15 minutes. Drain pumpkin and let cool. Heat oven to 180 C.
Roll out shortcrust pastry on a lightly floured surface. Use it to line a 22cm tart tin. Chill for 15 mins. Line the pastry with baking parchment and bake for 15 mins. Remove paper and cook for a further 10 mins until the base is a pale gold and has a biscuit texture. Remove from the oven and allow to cool slightly.
Turn oven heat to 220 C. Push cooled pumpkin through a sieve and into a large bowl. In a separate bowl, combine sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin and stir. Pour mixture into tart shell and cook for 10 minutes, then lower temperature to 180 C. Bake for 35-40 mins.
Let cool. Remove pie from the tin. Mix the remaining cinnamon with the icing sugar and dust. Serve chilled with a whipped cream topping.
Scrumptious Stuffed Pumpkin
One of the most creative dishes to create this Fall are stuffed pumpkins. After cutting off the top of a small pumpkin and removing the innards, you can stuff the gourd with cooked and seasoned rice, mushrooms, onion, and garlic. All that’s left to do is replace the top, wrap the pumpkin in foil, and bake for a deliciously unique entree.
Party-ready Pumpkin Hummus
If you’re planning on hosting a Halloween party or Autumn celebration, this simple pumpkin hummus recipe is perfect for a light appetizer. Gather up:
- 240 g pumpkin purée
- 140 g chickpeas, drained and rinsed
- 130 g tahini
- 60 ml apple cider vinegar
- 2 tbsp. extra-virgin olive oil
- 1 chipotle pepper in adobo sauce
- 1/2 tsp. ground cinnamon, plus more for garnish
- 1/2 tsp. paprika, plus more for garnish
- Flaky sea salt
- 1 tsp. toasted sesame seeds, for garnish
Pour ingredients into a food processor and blend until smooth. Pour into a bowl and sprinkle with salt, paprika, and sesame seeds. Serve with pita chips.
Soups are the quintessential Fall meal. Get into the seasonal spirit with this pumpkin soup recipe:
- 1.2 kg pumpkin, unpeeled
- 1 onion, sliced
- 2 garlic cloves , peeled whole
- 750ml vegetable or chicken broth/stock
- 250 ml water
- Salt and pepper
- 125 – 185 ml cream
Cut pumpkin into 3cm slices. Cut off skin and scrape out seeds. Cut into 4cm chunks.
Place the pumpkin, onion, garlic, broth and water in a pot. Bring to a boil, uncovered, then reduce heat and let simmer for 10 minutes until pumpkin is tender.
Remove mixture from heat and blend until smooth. Season with salt and pepper before stirring in cream. Serve with freshly baked bread for dipping.
Need a delicious breakfast idea? Look no further than these easy-to-bake pumpkin muffins. You’ll need:
- 225g flour
- 2 tsp baking powder
- 1 tbsp ground cinnamon
- 100g caster sugar
- 50g soft light brown sugar
- 200g pumpkin purée
- 2 large eggs
- 125g slightly salted butter, melted
Pre-heat the oven to 200 C. Line a 12-hole muffin tin with muffin liners. Mix the flour, baking powder, cinnamon and both sugars together in a bowl.
In a separate bowl, whisk the purée and eggs together, then add to the dry ingredients along with the melted butter. Whisk for 1-2 mins.
Bake for 15 mins until golden, risen and when an inserted toothpick comes out clean. Lift onto a wire rack to cool.
Get ready to take off the fire pit covers and host a bonfire with these pumpkin s’mores as the main event. Pick up premade pumpkin puree at the store for your guests to add to their s’mores, and be sure to have cinnamon powder to give an extra bit of flavor to their fireside creations.
Pumpkin Spice Latte
There’s no need to make a trip to the coffee shop with this simple recipe for cozy pumpkin spiced lattes. Begin by adding 2 tsp pumpkin purée to a large heatproof glass. Add a pinch each of cinnamon, ginger and nutmeg. Pour in a 30ml shot of espresso.
Heat 250ml of milk in a saucepan until steaming, then froth. Pour the milk into the glass and top with froth. Stir, then dust froth with cinnamon. Pull off your chaise covers and enjoy your latte on a cool Fall morning.
Roasted Pumpkin Seeds
If you saved your seeds after carving pumpkins, it’s finally time to roast them to perfection for a deliciously salty snack. Add your seeds to a saucepan along with 473 ml water and a few pinches of salt. Boil for 10 minutes and drain.
Pour the seeds onto a baking sheet spread evenly. Coat with olive oil. Bake at 204 C for 12-15 minutes, making sure to toss seeds every 5 minutes. Let cool before you start snacking.