I’m that person… the pumpkin muffin, pumpkin scone, pumpkin bread, pumpkin-everything-person. This delicious and versatile squash is the quintessential sign, smell and taste of fall. As our days get shorter and nights get colder, here’s a round up of my favorite pumpkin recipes to keep you warm and well-fed.
Pumpkins are fun, easy to grow vegetables, but not all are tasty. We grow Cinderella pumpkins, or Rouge vif d’Etampes, because they are as beautiful and as they are delicious. After setting them on the porch for Halloween, I roast a couple to make Pumpkin Puree. Keep it in the freezer and you’ll be set for thanksgiving with plenty to spare.
Try freezing the puree in smaller bags of 2-cup increments. Most recipes call for just 1-2 cups at a time. That will save you the hassle of thawing out an over -sized amount. I use homemade pumpkin puree whenever a recipe calls for canned pumpkin.
I love serving a Stuffed Pumpkin as a main dish, especially for company. It’s easy, rich-tasting and impressive on the table. It’s also hands-off once it goes in the oven, so you can visit with guests instead of being stuck in the kitchen.
Have you ever made Pumpkin Cookies? These cookies are more bread-like and not overly sweet. The icing sweetens them up, so use as little or as much as yo like. Try substituting maple extract in the icing in place of the vanilla.
Baking with pumpkin is similar to baking with applesauce or zucchini – it makes everything more moist and adds some nice nutrition as well. For example, the pumpkin in these good looking Oatmeal Pumpkin Breakfast Muffin recipe eliminates the need for added oil altogether.
There are lots of other fabulous recipes for pumpkin that go beyond the traditional pumpkin carbs. Delish has a nice collection of recipes that include savory dishes like soup, pizza, pasta and more. Let me know which ones you try and how they turn out. Or do you have some other great ideas for cooking with pumpkin? Tell me about it in the comments below!