It’s pumpkin season! For me, October 1 marks the day where it's socially acceptable to start incorporating pumpkin into everything: pumpkin bread, pumpkin ice cream, pumpkin soup, pumpkin pancakes (or pumpkin waffles, even better!) and of course, pumpkin spiced lattes. The possibilities are endless. If you're near Half Moon Bay Library, you can stop at one of the many local pumpkin patches that are on the way and pick up a pumpkin to roast or bake. Read below to find a list of recipes that I've found to inspire your pumpkin desires!
Easy Pumpkin Muffins With Cake Mix 🎃
Ingredients:
- 1 can (15 ounces) canned pumpkin
- 1 package (13 ¼ ounces) spice cake mix
Directions:
Step 1: Preheat oven to 400 degrees
Step 2: In a large mixing bowl, mix together canned pumpkin and cake mix until combined. Fill 12 greased or foil-lined muffin cups three-fourths full and bake for 5 minutes. Reduce oven temperature to 350 degrees, and bake for another 10 minutes or until muffins are set. Cool 5 minutes before removing from pan, serve warm.
Recipe courtesy of Taste of Home.
Pumpkin and Sausage Soup 🍲
Ingredients:
- ½ pound andouille sausage, diced
- ¼ cup butter
- 1 ¼ cups chopped onion
- 1 ½ pounds pumpkin purée
- 1 teaspoon dried thyme
- 7 cups chicken stock
- ½ cup packed brown sugar
- ¼ cup praline liqueur
- ⅜ cup heavy cream
Directions:
Step 1: Heat 2 tablespoons butter in a medium skillet over medium heat, add diced sausage and cook for 5 minutes. Add onion, cook until tender. Add pumpkin and thyme, cook for 5 minutes.
Step 2: Add broth, brown sugar and praline liqueur. Reduce heat to low, cover and simmer for 45 minutes.
Step 3: Purée soup in batches using an immersion blender until nearly smooth. Return to pan over low heat, stir in cream and reserved 2 tablespoons butter. Serve.
Recipe courtesy of AllRecipes.
Pumpkin Pie With Fresh Roasted Pumpkin 🥧
Ingredients:
- 1 sugar pumpkin (about 4 pounds), halved
- 1 ½ servings Pate Brisee for Pumpkin Pie or pie dough, divided into 3 disks
- All-purpose flour, for dusting
- 7 large eggs
- 1 tablespoon heavy cream
- 1 ½ cups plus 2 tablespoons packed light-brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 ½ teaspoons ground ginger
- 1 teaspoon pure vanilla extract
- ¼ teaspoon ground nutmeg
- 3 cups evaporated milk
- Whipped cream, for serving
Directions:
Step 1: Preheat oven to 425 degrees. If using fresh pumpkin, roast it, cut sides down, on a rimmed baking sheet until soft, 50 to 60 minutes. Let cool completely. (Roasted pumpkin can be refrigerated, in an airtight container, overnight.) Reduce oven temperature to 375 degrees.
Step 2: Reserve one disk of dough for making leaf decorations. On a lightly floured work surface, roll out remaining disks into 14-inch rounds. Fit rounds into two 10-inch pie plates, trim edges, leaving 1/2-inch overhangs. Fold edges under and press to seal. Freeze until firm, about 15 minutes.
Step 3: Roll out reserved disk to a 1/8-inch thickness. Transfer to a baking sheet and freeze until firm, about 15 minutes. Using a small (about 1 inch) leaf-shape cookie cutter or a paring knife, cut leaves from dough. Freeze until cold, about 15 minutes.
Step 4: Brush edges of pie shells with a damp pastry brush, arrange leaves around edges, pressing to adhere. Whisk 1 egg and cream in a small bowl. Brush leaves with egg wash. Cut 2 large circles of parchment, fit into pie shells, extending above edges. Fill with pie weights or dried beans.
Step 5: Bake pie shells 15 minutes. Remove weights and parchment, bake until golden brown, 15 to 20 minutes more. Cool completely on wire racks.
Step 6: If using fresh pumpkin, discard seeds. Scoop out flesh, using a large spoon, into a food processor. Process until smooth, about 1 minute. Measure out 3 cups, and transfer pumpkin to a large bowl (reserve any remaining for another use. If using canned pumpkin, add that to the bowl instead. Add brown sugar, cornstarch, salt, cinnamon, ginger, vanilla, nutmeg, remaining 6 eggs, and evaporated milk, whisk until combined.
Step 7: Reduce oven temperature to 350 degrees. Place pie shells on rimmed baking sheets. Divide pumpkin mixture evenly between shells. Bake until all but centers are set, 35 to 40 minutes. Let pies cool completely on wire racks. Cut into wedges and serve with whipped cream.
Recipe courtesy of Martha Stewart.
More Recipes for Pumpkin Season
If you're interested in some other yummy fall recipes, check out the following cookbooks!
Add a comment to: Pumpkin Recipes to Inspire You