Fall is officially here, and with it comes the glorious return of pumpkin. This versatile gourd isn’t just for carving jack-o’-lanterns; it’s a culinary superstar waiting to be unleashed in your kitchen. From sweet to savory, there’s a pumpkin recipe out there for everyone. So grab your aprons and get ready to embrace the cozy flavors of autumn with these delectable dishes.
Pumpkin Spice Latte (PSL)
Let’s start with the iconic: the Pumpkin Spice Latte. While you can always grab one from your favorite coffee shop, why not try making your own? It’s easier than you think!
Ingredients:
1 shot espresso or strong coffee
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Instructions:
1. Combine: In a mug, combine espresso or strong coffee, milk, pumpkin puree, pumpkin pie spice, and vanilla extract.
2. Froth: Froth the milk using a milk frother or by steaming it.
3. Pour: Pour the frothed milk over the coffee mixture.
4. Garnish: Top with whipped cream and sprinkle with pumpkin pie spice, if desired.
Enjoy your homemade PSL!
Pumpkin Soup
A warm and comforting bowl of pumpkin soup is the perfect way to chase away the autumn chill.
Ingredients:
1 tablespoon olive oil
Instructions:
1. Sauté: Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add: Stir in garlic and ginger and cook for 1 minute more.
3. Combine: Add pumpkin puree, vegetable broth, cumin, and cinnamon. Bring to a simmer and cook for 10-15 minutes, or until slightly thickened.
4. Season: Season with salt and pepper to taste.
5. Serve: Ladle soup into bowls and garnish with Greek yogurt or sour cream and fresh chives or parsley, if desired.
Pumpkin Pancakes
Wake up to the delicious aroma of pumpkin pancakes on a fall morning.
Ingredients:
1 1/2 cups all-purpose flour
Instructions:
1. Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Wet Ingredients: In a separate bowl, whisk together milk, egg, melted butter, pumpkin puree, and pumpkin pie spice.
3. Combine: Gradually add wet ingredients to dry ingredients, mixing until just combined. Do not overmix.
4. Cook: Heat a lightly oiled griddle or frying pan over medium heat. Pour batter onto the griddle, using about 1/4 cup per pancake.
5. Flip: Cook until bubbles form on the surface and edges are set, then flip and cook until golden brown.
6. Serve: Serve immediately with maple syrup and butter.
Pumpkin Seeds
Don’t throw away those pumpkin seeds! Roast them for a healthy and flavorful snack.
Ingredients:
1 cup raw pumpkin seeds
Instructions:
1. Prepare: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Rinse: Rinse pumpkin seeds thoroughly under cold water to remove any stringy bits.
3. Dry: Pat seeds dry with a clean towel.
4. Toss: In a bowl, toss seeds with olive oil, salt, garlic powder, and paprika.
5. Roast: Spread seeds in a single layer on the prepared baking sheet.
6. Bake: Roast for 10-15 minutes, or until golden brown and slightly crispy.
7. Cool: Let cool completely on the baking sheet before storing.
Pumpkin Bread
This moist and flavorful pumpkin bread is perfect for a cozy afternoon snack or a sweet breakfast.
Ingredients:
1 1/2 cups all-purpose flour
Instructions:
1. Preheat: Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
2. Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Wet Ingredients: In a separate bowl, whisk together sugar, brown sugar, oil, eggs, pumpkin puree, and vanilla extract.
4. Combine: Gradually add wet ingredients to dry ingredients, mixing until just combined.
5. Add Nuts: Stir in walnuts, if using.
6. Bake: Pour batter into the prepared loaf pan.
7. Bake Time: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Pumpkin Cheesecake
Indulge in a slice of this creamy and decadent pumpkin cheesecake.
Ingredients:
For the Crust:
Instructions:
1. Make Crust: Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of a springform pan.
2. Bake Crust: Bake crust for 8-10 minutes, or until set. Let cool completely.
3. Make Filling: In a large bowl, beat cream cheese until smooth. Gradually add sweetened condensed milk, beating until well combined.
4. Add Pumpkin: Stir in pumpkin puree, sugar, cinnamon, ginger, cloves, and salt.
5. Add Eggs: Beat in eggs one at a time, mixing until just combined.
6. Add Sour Cream: Stir in sour cream until smooth.
7. Pour Filling: Pour filling into the cooled crust.
8. Bake Cheesecake: Bake for 50-60 minutes, or until the center is set but still slightly jiggly.
9. Cool: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
10. Chill: Remove cheesecake from the oven and let it cool completely on a wire rack before refrigerating for at least 4 hours, or overnight.
Pumpkin Chili
Warm up on a chilly fall day with a hearty bowl of pumpkin chili.
Ingredients:
1 tablespoon olive oil
Instructions: