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- 1/2 Ounce cream Liquor
- 2 Ounces vanilla vodka
- 1/2 Ounce pumpkin syrup or pumpkin purée mixed with simple sugar
- 1 cinnamon stick, for garnish
Mix according to ingredients order.
Shake well, then drink!
Calories Per Serving184
Folate equivalent (total)2µg1%
Have a question about the nutrition data? Let us know.
10 Vegetarian and Vegan Pumpkin Recipes
Each fall, more and more things get "pumpkinized." If you love pumpkin and pumpkin-spice-everything, you'll love this collection of healthy vegetarian and vegan pumpkin recipes. The dishes fit breakfast, lunch, dinner, or snack, and fanatics will want to make them year-round. Choose from this variety of popular healthy vegetarian and vegan pumpkin recipes to spruce up your Halloween or Thanksgiving, or to offer something festive during your next brunch or celebratory dinner.
These healthy pumpkin recipes will add color, flavor, and nutrition to your fall table. Each one of these pumpkin recipes is vegetarian, and most, though not all, are vegan as well.
60+ Best Pumpkin Recipes to Delight Your Family All Fall Long
Celebrate fall, Halloween, and Thanksgiving with these mouth-watering dishes.
Whether you're starting all the way in late August/early September, or you wait until it's practically Thanksgiving, at least once or twice a year you should make a dish or two using this season's most recognizable ingredient: the pumpkin! Fall is finally here and we've got just about everything you could possibly need to celebrate the season&mdashincluding the best pumpkin recipes here and from around the web. This roundup is filled with dishes that feature the flavorful gourd. Think: pumpkin soups, pumpkin pastas, healthy pumpkin recipes, and so many more meals. You and your family will love diving into pumpkin-filled plate, whether you're preparing it for breakfast, lunch, or dinner!
Of course, what matters just as much as selecting a tasty recipe is opting for one that's ridiculously easy to make too. You'll be glad to know that our pumpkin desserts fill the bill, providing you with ample opportunities for baking autumn treats with half the hassle. After you've indulged in one of our savory easy fall recipes, satisfy your sweet tooth with a batch of pumpkin cookies, a pumpkin cheesecake, a pumpkin pie, or even a pumpkin cake. You could also treat yourself to a loaf of pumpkin bread, a few pumpkin scones, a batch of pumpkin bars, pumpkin pancakes, or maybe some pumpkin muffins.
Just remember: Pumpkin is only in season for so long, so you want to make sure you make as many fresh pumpkin recipes as possible while you've got the chance! Now let's get this pumpkin party started.
- 3 cups all-purpose flour
- ⅓ cup white sugar
- 1 ½ teaspoons salt
- ¼ teaspoon baking powder
- 1 cup vegetable shortening
- 1 cup warm water
- 4 cups canned pure pumpkin
- 2 eggs
- 1 cup white sugar
- 1 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1 beaten egg
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a large bowl, whisk the flour, 1/3 cup of sugar, 1 1/2 teaspoons of salt, and baking powder together. Cut the shortening into the flour mixture until it resembles coarse crumbs stir the water in, about 2 tablespoons at a time, just until you can gather the dough together. Knead the dough a few times in the bowl, then scrape it out onto a floured surface. Cut the dough in quarters, and cut each quarter into thirds to make 12 equal portions. Roll the portions into balls. Cover the dough balls with a cloth, and allow to rest while you make the filling.
Mix the pumpkin, 2 eggs, 1 cup of sugar, 1 teaspoon of salt, cinnamon, ginger, and cloves together until smooth. On a floured surface, roll each dough ball out into a thin circle about 6 inches across spoon about 1/3 cup of filling into the center of the dough circle. Fold the dough over the filling to make a half-moon shaped pie, and crimp the edges of the crust together with a fork, leaving little fork lines in the dough. Gently lay the empanadas onto the prepared baking sheets. Brush the top of each pie with beaten egg.
Bake in the preheated oven until the filling is hot and the crusts are shiny and browned, about 20 minutes.
20 Easy Pumpkin Recipes
These 20 Easy Pumpkin Recipes guarantee two things: ease (essential, since cooking with pumpkin can seem daunting), and the delightful taste and nutritional benefits of PUMPKIN!
Whether you roast your own pumpkin to whiz up into a silky puree or use it from a can (Martha Stewart admits preferring canned to fresh, so it must be ok) you need these 20 Easy Pumpkin Recipes. Super duper easy and kid friendly. Whether you make them for school lunch, with kids for a class project or for a gathering, they're seasonal favorites!
Pumpkin Pie Parfaits (above): I made these with Kenya's class last year. Big hit!
Pumpkin Waffles: We've made these for Christmas every year since I can remember. Great sandwiched with Pumpkin Butter and cream cheese for school lunch too!
Pumpkin Spice Oatmeal in the Crock Pot: We make this once a week during the winter. Makes your kitchen smell insanely good first thing in the morning!
Pumpkin Muffins with Cream Cheese Icing: If you have a child with a fall birthday, these are a birthday party must!
Pumpkin Apple Muffins: These are one of the first recipes I made for Kenya when he was a toddler. Great for little hands to gobble up.
Baked Pumpkin Doughnuts: Homemade doughnuts. our weakness.
Quick Pumpkin Cinnamon Rolls: If you've been too intimidated to make cinnamon rolls, don't be. These are quick and simple to prepare.
Pumpkin Butter: I slathered it on the kids waffles for lunch today on Instagram.
Pumpkin Pancake Sandwiches: It's all about pancake sandwiches. Freeze a bunch so you can pop them in the toaster when you want a few for school lunch.
Vegan Pumpkin Pancakes: These little gems are fab for kids with dairy and egg allergies.
Pumpkin Seed Cookies: Bake a big batch and then freeze half for a rainy day treat.
Maple Roast Pumpkin Seeds: Got a nut allergy? Pumpkin seeds are a great source of protein and super crunchy.
Pumpkin Pecan Scones: Kenya asks for these in the summer when you can't find a pumpkin for miles around! They're that good.
Sweet Pumpkin Quesadilla: Never tried pumpkin in a quesadilla. Two words_ game changer!
Pumpkin Milkshakes: Healthy, sweet and seasonal!
Pumpkin Toast: Let your kids makes a bunch of their own spooky faces.
Roast Pumpkin and Toasted Pumpkin Seeds: Who knew making homemade pumpkin puree could be so easy?!
Pumpkin Pear Bread: My cousin, Raleigh, made this last week and said everyone loved it. She's family. I paid her to say that. Kidding. Kind of.
Individual Pumpkin Cheesecakes: Want something really special to serve this Thanksgiving? Try these individual little pots.
Puff Pastry Pumpkins: Perfect for halloween night!
50 Pumpkin Recipes
For the pumpkin obsessed – here’s a list of 50 pumpkin recipes from Skinnytaste and around the web that will delight your taste buds. Pumpkin for breakfast, pumpkin treats – everything from savory and sweet – enjoy!
Whole Wheat Pumpkin Pecan Pancakes
Baked Oatmeal with Pumpkin and Bananas
Baked oatmeal with ripe bananas, pumpkin and pecans is the perfect way to start your morning!
Pumpkin Chocolate Chip Granola Bars (from Two Peas and their Pod)
Pumpkin Banana Bread
Delicious topped with pumpkin cream cheese.
Low Fat Pumpkin Bread with Pepitas
Moist and delicious, you won’t miss the fat!
Pumpkin No Bake Energy Bites (from Gimme Some Oven)
I spread this stuff on everything from toast to pancakes and more!
Pumpkin Cupcakes with Pumpkin Spiced Cream Cheese Frosting
Skinny pumpkin cupcakes, perfect for Halloween parties, Thanksgiving or anytime you want a low fat pumpkin treat.
Pumpkin Cheesecake Shooters
Perfect portion control!
Pumpkin Hazelnut Clafoutis
A warm rustic pumpkin custard – so easy to make!
Pumpkin Hazelnut White Chocolate Biscotti
Hazelnuts, white chocolate and pumpkin spices are the perfect combination for these crispy “adult” cookies.
Pumpkin Nut Muffins
These pumpkin nut muffins have very little oil, but lots of pumpkin taste.
Pumpkin Overnight Oats in a Jar
Oatmeal for breakfast – no cooking required!
Pumpkin Oatmeal Shake
I can’t think of a better way to start the morning!
Pumpkin Spice Cream Cheese
A delicious way to bring the flavor of pumpkin cheesecake into your morning breakfast
Pumpkin Spice Quinoa Breakfast Cookies
Yup! Cookies for breakfast, how cool is that?
Pumpkin Spiced Crepes with Pumpkin Butter
Every bite of these low fat crepes seasoned with cinnamon and pumpkin spice will fill your palate with the taste of Autumn.
Pumpkin Spiced Latte
Much cheaper than going to Starbucks!
Pumpkin Spiced Oatmeal
A warm, creamy bowl of pumpkin spiced oatmeal is a great way to start your morning!
Crock Pot Turkey White Bean Pumpkin Chili
A perfect fall chili made with pumpkin puree, ground turkey, white beans, green chili and spices.
Spicy Southwest Pumpkin Soup (from A Spicy Perspective)
How To Make Pumpkin Puree
Making pumpkin puree is easy (and tastes better too!)
Skinny Mini Pumpkin Chocolate Chip Muffins
Loaded with chocolate chips in every bite!
Skinny Pumpkin Granola
Making your own granola is easier than you think!
Roasted Pecan Pumpkin Butter (from How Sweet Eats)
Banana Pumpkin Breakfast Shake (From Dine and Dish)
Simple Pumpkin Pie Smoothie (from Picky Palate)
Spiced Pumpkin Yogurt and Granola Parfait (from Cookin Canuck)
Pumpkin and Fried Sage Flat Breads (From Foodie Crush)
Roasted Pumpkin Coconut Curry Soup
If you love the flavors of Indian cuisine, you will love this soup.
Roasted Pumpkin Sage Soup
This pumpkin soup is the perfect first course for any meal
Roast Pumpkin and Kale Lasagna (From Mountain Mama Cooks)
Pumpkin Acorn Squash and Tomato Soup (Muy Bueno Cookbook)
Red Bean Soup with Beef and Pumpkin (My Colombian Recipes)
Roasted Pumpkin with Mulled Sorghum Glaze (from Love and Olive Oil)
Mazamorra – Mashed Pumpkin (from Dominican Cooking)
Low Fat Pumpkin Cheesecake (from Recipe Girl)
Kabocha Pumpkin Pie (from Rasa Malaysia)
Pumpkin Flan (From Laylita’s Recipes)
Skinny Pumpkin Spiced Snickerdoodles
These cookies should really come with a warning label because they are so good!
A lighter version of traditional pumpkin pie
Pumpkin Pie Dip
Everything you love about pumpkin pie, made into a light and fluffy dip.
Pumpkin Roll, Lightened Up
Pumpkin sponge cake rolled with a lightened up cream cheese frosting.
All the flavors you love about pumpkin pie, only frozen!
Pumpkin Spice Chocolate Chip Cookies
It’s hard to believe they are light!
Pumpkin Spice Cookies with Chocolate Glaze
Low-fat pumpkin spice cookies have a cake ball quality to them, drizzled with chocolate they are seriously good!
Pumpkin Spiced Oatmeal Pecan Cookies
Chewy, low-fat oatmeal cookies made with quick oats, pumpkin, and chopped pecans.
Pumpkin Swirl Cheesecake Cupcakes
Light, creamy and perfect portion control.
Skinny Pumpkin Spice Latte
The Great Pumpkin Pie Recipe
- Author: Sally
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Total Time: Overnight (14 hours - includes time for pie dough and cranberries)
- Yield: serves 8-10 1 cup sugared cranberries
- Category: Pie
- Method: Baking
- Cuisine: American
Bursting with flavor, this pumpkin pie recipe is my very favorite. It’s rich, smooth, and tastes incredible on my homemade pie crust and served with whipped cream. The pie crust leaves are purely for decor, you can leave those off of the pie and only make 1 pie crust. You can also leave off the sugared cranberries.
- 1 cup ( 120g ) fresh cranberries*
- 2 cups (400g) granulated sugar, divided
- 1 cup (240ml) water
- (full recipe makes 2 crusts: 1 for bottom, 1 for leaf decor)
- one 15oz can (about 2 cups 450g ) pumpkin puree*
- 3 large eggs
- 1 and 1/4 cups ( 250g ) packed light or dark brown sugar
- 1 Tablespoon ( 8g ) cornstarch
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger*
- 1/4 teaspoon ground or freshly grated nutmeg*
- 1/8 teaspoon ground cloves*
- 1/8 teaspoon fresh ground black pepper
- 1 cup (240ml) heavy cream
- 1/4 cup (60ml) milk (I use 1% – any is fine)
- egg wash: 1 large egg beaten with 1 Tablespoon milk
- For the cranberries: Place cranberries in a large bowl set aside. In a medium saucepan, bring 1 cup of sugar and the water to a boil and whisk until the sugar has dissolved. Remove pan from the heat and allow to cool for 5 minutes. Pour sugar syrup over the cranberries and stir. Let the cranberries sit at room temperature or in the refrigerator for 6 hours or overnight (ideal). You’ll notice the sugar syrup is quite thick after this amount of time. Drain the cranberries from the syrup and pour 1 cup of sugar on top. Toss the cranberries, coating them all the way around. Pour the sugared cranberries on a parchment paper or silicone baking mat-lined baking sheet and let them dry for at least 2 hours at room temperature or in the refrigerator. You’ll have extra, but they’re great for eating or as garnish on other dishes. Cover tightly and store in the refrigerator for up to 3 days.
- Make the pie crust through step 5 according to my directions, tips, and pictures. Or use store-bought.
- For the pumpkin pie filling: Whisk the pumpkin, 3 eggs, and brown sugar together until combined. Add the cornstarch, salt, cinnamon, ginger, nutmeg, cloves, pepper, cream, and milk. Vigorously whisk until everything is combined.
- Preheat oven to 375°F (190°C).
- Roll out the chilled pie crust: Remove 1 disc of pie dough from the refrigerator. On a lightly floured work surface, roll the dough out into a 12-inch circle. Make sure to turn the dough about a quarter turn after every few rolls. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. With a small and sharp knife, trim the extra overhang of crust and discard. Crimp the edges with a fork or flute the edges with your fingers, if desired. Brush edges lightly with egg wash mixture. Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. (Note that you will need at least 2 standard sets of pie weights to fit.) Make sure the weights/beans are evenly distributed around the pie dish. Par-bake the crust for 10 minutes. Carefully remove the parchment paper/pie weights.
- Pour pumpkin pie filling into the warm pre-baked crust. Only fill the crust about 3/4 of the way up. (Use extra to make mini pies with leftover pie dough scraps if you’d like.) Bake the pie until the center is almost set, about 55-60 minutes give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, and then 55, and then 60, etc.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours. Decorate with sugared cranberries and pie crust leaves (see note). You’ll definitely have leftover cranberries – they’re tasty for snacking. Serve pie with whipped cream if desired. Cover leftovers tightly and store in the refrigerator for up to 5 days.
- Make Ahead & Freezing Instructions: Pumpkin pie freezes well, up to 3 months. Thaw overnight in the refrigerator before serving. Pie crust dough freezes well for up to 3 months. Thaw overnight in the refrigerator before using. If decorating your pie with sugared cranberries, start them the night before. You’ll also begin the pie crust the night before as well (the dough needs at least 2 hours to chill overnight is best). The filling can be made the night before as well. In fact, I prefer it that way. It gives the spices, pumpkin, and brown sugar flavors a chance to infuse and blend. It’s awesome. Cover and refrigerate overnight. No need to bring to room temperature before baking.
- Special Tools (affiliate links): Mixing Bowl Set, Pastry Blender, Rolling Pin, Emile Henry Ceramic Pie Dish, Pie Weights (you’ll need 2 packs), Pastry Brush, Pie Crust Baking Shield, Fall Cookie Cutters, and Silpat Baking Mat
- Cranberries: Use fresh cranberries, not frozen. The sugar syrup doesn’t coat evenly on the frozen berries, leaving you with rather ugly and some very plain shriveled cranberries.
- Pumpkin: Canned pumpkin is best in this pumpkin pie recipe. I use and recommend Libby’s brand. If using fresh pumpkin puree, lightly blot it before adding to remove some moisture. The bake time may be longer.
- Spices: Instead of ground ginger, nutmeg, and cloves, you can use 1 teaspoon of pumpkin pie spice. Be sure to still add 1 and 1/2 teaspoons of cinnamon.
- Pie Crust: No matter if you’re using homemade crust or store-bought crust, pre-bake the crust. (Step 5.) You can use graham cracker crust if you’d like, but the slices may get a little messy. Pre-bake for 10 minutes just as you do with regular pie crust in this recipe. No need to use pie weights if using a cookie crust.
- Pie Crust Leaves: On a floured work surface, roll out one of the balls of chilled dough (keep the other one in the refrigerator). Roll out into any shape you really want (doesn’t matter) and 1/8 inch thickness. Using leaf cookie cutters, cut into shapes. Brush each lightly with the beaten egg + milk mixture. Cut leaf veins into leaves using a sharp knife, if desired. Place onto a parchment paper or silicone baking mat-lined baking sheet and bake at 350°F (177°C) for 10 minutes or until lightly browned. Remove and set aside to cool before decorating pie.
- Mini Pumpkin Pies: Many have asked about a mini version. Here are my mini pumpkin pies. They’re pretty easy– no blind baking the crust!
Keywords: pumpkin pie
Welcome to PumpkinRecipes.org, possibly the best collection of free recipes for pumpkin on the internet. Whether you are looking for a Hallowe'en treat or just great pumpkin-based food recipes, you will likely find just what you are looking for in our collection. To view a recipe, simply click your desired title from the list below. Enjoy!
More Food & Cooking Resources:
- - Sweet and savoury apple ideas. - Great ways to eat this tasty red meat. - Ideas for putting your fondue pot to use. - Said to ward off vampires, evil spirits and hunger. - Delicious ham, bacon and pork recipes. - Perfect potato recipe ideas. - American salmon fish recipes collection. - Shrimps are splendid seafood, this site has the recipes. - Japanese cuisine usually made from rice and seafood. - Great ideas for how to cook your bird, in the holiday season or otherwise.
About the Pumpkin
The pumpkin is a large orange squash fruit that grows as a gourd from a vine. This fruit is mostly orange in colour, but they can also be green, yellow or a mixture of all three.
Popular for recipes such as those listed on this site, the pumpkin has become famous as the stereotypical image of Halloween, particularly in the USA and UK. Pumpkins are transformed into Jack O'Lanterns for this annual event by slicing the top and stalk, scooping out the contents leaving a hollow shell that is then decoratively carved. A lit candle is lodged within the shell to create a spooky glowing face or design.
This Halloween tradition was originally based on an ancient Celtic custom brought to America by Irish immigrants who celebrated the end of the Celtic year on 31st October.
13 Healthy Pumpkin Recipes
We carved pumpkins on the kitchen island last night. I think my pumpkin is the best my husband claims that his is the best. Perhaps we’ll poll you for a winner (vote for the toothy grin!). Regardless, the entrance to our home is as decorated as it’s going to get.
Today, I’m rounding up thirteen of my pumpkin recipes, from muffins and scones to soup and pasta. These recipes are made with whole grains when applicable, and naturally sweetened when possible. By labeling them “healthy,” I mean healthier than something you might find at Starbucks.
All but two of these recipes (the soup and pasta) make use of canned pumpkin. I’ve tried making my own pumpkin purée and you’re welcome to do so, but canned pumpkin generally offers more reliable texture and flavor. I only go to the trouble of roasting my own for savory recipes, like the soup shown above.
I have another pumpkin recipe coming to you soon. For more October recipe inspiration, check out my October produce guide.
1) Pumpkin Spice Blend
My go-to pumpkin spice blend is made with ground cinnamon, ginger, nutmeg, and allspice or cloves. Mix some up and start baking!
2) Gluten-Free Pumpkin Spice Waffles
These crispy spiced pumpkin waffles are made with oat flour, so they’re gluten free. If you haven’t worked with oat flour before, it’s very easy to make. Just blend up old-fashioned oats in your blender until they’re a fine flour.
3) Healthy Pumpkin Muffins
Easily gluten free or vegan
These pumpkin muffins have been a mega hit with readers. Feel free to add chopped pecans or chocolate chips or anything else that strikes your fancy.
4) Homemade Pumpkin Chai Latte
Here’s a creamy chai latte made with real pumpkin purée, spices and almond milk. It’s a Starbucks-style treat that you can feel good about.
5) Creamy Pumpkin Soup
This ultra creamy pumpkin soup is made with real roasted pumpkin. It turns out well with canned pumpkin in a pinch (see recipe note).
6) Pumpkin Oat Pancakes
More pumpkin and oat goodness—these pancakes are hearty and fluffy at the same time.
7) Pumpkin Pecan Scones with Maple Glaze
Oh boy, these are my favorite. Using coconut oil in place of butter is a vegan option that turns out great.
8) Pumpkin Pecan Polvorones (Mexican Wedding Cookies)
These bite-sized pumpkin polvorones are the perfect treat to satisfy your pumpkin craving.
9) Pumpkin Fettuccine Alfredo
This lightened-up alfredo is made with creamy puréed pumpkin. I roasted my own pumpkin for this one, but you can use canned pumpkin instead, if you’d prefer.
10) Healthy Pumpkin Bread
Easily gluten free and easily vegan
Pumpkin bread made with honey or maple syrup, whole wheat flour and coconut oil. I can’t get enough.
11) Whole Wheat Pumpkin Pancakes
Easily gluten free or vegan
More pumpkin pancakes! These are super fluffy, to the point that they’re almost almost muffin-y. Delicious.
12) Creamy Pumpkin Marinara
Easily gluten free and vegan
This easy pumpkin pasta sauce was inspired by Trader Joe’s Autumnal Harvest Pasta Sauce.
13) Pumpkin Pineapple Cocktail
Vegan, if you use maple syrup
Sounds strange, doesn’t it? I based this one off a pumpkin pineapple cocktail I ordered at a restaurant and it is delicious, I promise!
15 Perfect Gluten Free Pumpkin Recipes
These 15 perfect gluten free pumpkin recipes capture the very best of the fall baking season. From muffins and coffee cake to pie and cookies. It’s all here!
Long before the leaves begin to turn on the trees here in New York, I’m already dreaming about fall baking. Apples and cinnamon, pumpkin and allspice. The spices are earthy and woodsy, and the baking is, well, everything. With Halloween nearly upon us, and our U.S. Thanksgiving in almost exactly one month, it’s time to break out the baking pans. This is my happy time!
Baking with pumpkin puree can be a bit of a tricky business. It has so much moisture, and sadly, not a ton of pumpkin flavor on its own. Instead of relying upon pumpkin pie spice alone for that deep flavor, I usually turn to baking with pumpkin butter. Pumpkin butter is really just a mixture of pumpkin puree, cooked down with some maple syrup, apple juice and pumpkin pie spice until it’s dark and concentrated. Click for my recipe for homemade pumpkin butter, or buy it right off the shelf. Trader Joe’s sells a lovely, dark and rich jar.
This recipe collection has some new ones, and some oldies—like my recipe for pumpkin cake roll that remains in its original form here on the blog since 2011. I’m thinking about sprucing up the photos, but for now, it stands as is. I’ve included a recipe below for making your own pumpkin pie spice, but I usually buy that, too. We begin today with a classic, life-affirming holiday pie…
Smooth, creamy and rich, this classic recipe for gluten free pumpkin pie is the very best way to dress up your holiday table. Make it with a pumpkin filling, or even as a sweet potato pie. The choice is yours!
These delightfully soft gluten free cutout pumpkin sugar cookies are packed with pumpkin flavor and simple to make. Topped with a super simple maple icing, they don’t spread at all during baking, so they keep their shape perfectly.
Creamy gluten free pumpkin cheesecake isn’t overly sweet, or too rich . It’s made with pumpkin puree and pumpkin pie spice, an easy pumpkin cookie crust, and covered in rich chocolate.
The ultimate in crispy crunchy pumpkin cookies, these gluten free pumpkin biscotti are twice-baked just like classic biscotti. Baking with pumpkin butter is what keeps them crispy, and full of the flavors of the season.
Made with a homemade or store bought gluten free vanilla cake mix, this gluten free pumpkin crack cake is always the first dessert to go at a fall party. You won’t believe just how easy it is.
Crisp-tender pumpkin gluten free snickerdoodles made with pumpkin spice and butter are perfect for holiday cookie plates everywhere. Watch their faces light up when they realize this is no ordinary snickerdoodle.
This moist and rich gluten free pumpkin cornbread is the perfect way to complete any fall meal, or as a base for stuffing for the holidays. Top a warm slice with some butter and honey.
Gluten free pumpkin cinnamon rolls that are sweet, perfectly spiced buns. Made without any yeast, there’s no rising time at all—and no fear.
Classic gluten free pumpkin bread is made simply in just one bowl. With the texture of the best banana bread—but made specially for Thanksgiving.
Gluten free pumpkin donut muffins have the very best of muffins, with the ease of a donut. Don’t skimp on the pumpkin spiced sugar coating on the outside!
Gluten free pumpkin butter cake is a light, buttery, almost flaky vanilla cake that bakes all along the bottom of the pan and up the sides. And it’s filled with the nicest, lightest most lightly sweet pumpkin cheesecake you’ve ever had.
These iced gluten free pumpkin scones taste like pumpkin pie in a neat little handheld pastry.
These moist and tender gluten free pumpkin chocolate chip muffins are made with simple pumpkin puree in the batter and plenty of pumpkin pie spice. When you have just a bit of pumpkin puree and you’re not sure what to make? These quick and easy muffins are the answer.
Just like you remember, the classic gluten free pumpkin cake roll that every holiday table can’t be without. Making a professional-looking cake roll is so easy. It’s all in the technique!
Finally, a classic coffee cake with all the intense taste of pumpkin butter baked right into the cake—and a thick crumble topping. This gluten free pumpkin coffee cake is so moist and tender, you won’t believe your tastebuds!
45 Sweet and Savory Pumpkin Recipes to Make This Fall
Think beyond the pie &mdash you can get really creative with pumpkin.
Sure, you can carve a pumpkin, and even go crazy making spooky Halloween crafts with pumpkins &mdash but our favorite way to enjoy fall&rsquos best fruit (you knew that pumpkin is a fruit, right?) is to cook it up into these delicious and easy sweet and savory pumpkin recipes. We&rsquove got the best roast pumpkin recipes, canned pumpkin recipes (like the best pumpkin pie recipe, pumpkin mousse, and pumpkin cheesecake), as well as fresh pumpkin recipes (you do not want to miss the pumpkin focaccia or pumpkin chili!), pumpkin pastas, and more.
Need a vegetarian pumpkin dish for Meatless Mondays this fall? How about double-pumpkin cornbread dipped into creamy pumpkin soup? Or maybe you&rsquore craving a sweet and spicy autumn treat&mdash we are, too. Try cream-cheese frosted pumpkin cupcakes and cakes, chewy pumpkin cookies, fluffy pumpkin pancakes, or easy, breakfast-worthy pumpkin bread. There are so many easy pumpkin recipes with few ingredients, you can enjoy the fall produce superstar for breakfast, lunch, and dinner.