I absolutely adore fall – the leaves falling, cozy sweaters and pumpkin everything. Here is a round up of my top 11 pumpkin recipes to inspire you in the kitchen this weekend!
We cracked our first can of pumpkin in August last year (too soon?) when making these Mini Dairy-Free Pumpkin Cheesecakes – patience isn’t my strongest virtue apparently. Pumpkin puree is such a cool ingredient. It’s loaded with nutrition (more on that below) and makes baking so moist and flavourful.
I’ll admit that we went a little crazy with the pumpkin last year so I thought I’d round up all my favourite recipes into one post to make things a bit easier to find (unlike Charlie’s perfect pumpkin in the patch – he chose the BIGGEST pumpkin in the field that also happened to be at the far end – let’s just say I skipped the gym that day lol, it was bigger than me I swear).
Thanksgiving is here, and these are the perfect recipes to indulge in. If you’re looking for a last minute Thanksgiving menu we put together a full menu (including a hostess schedule!) last year that you can check out here. And we even put together some classy ‘Thankful’ print outs to add something special to your Thanksgiving table so that everyone can write down and share what they are thankful for. We are heading to the cabin, and I brought a handful!
How to Choose the Right Pumpkin
There’s a variety of pumpkin varieties and sometimes it’s hard to choose what the right one is to use! Sugar pumpkins are the best option if you’re looking to cook or bake with them. While most pumpkins are edible, sugar pumpkins have a nicer flesh that’s just a bit sweeter and has more flavour. You want to choose a pumpkin that’s reasonable in size and sounds slightly hollow if you knock on it. You can also often substitute other squashes like butternut squashes in most savoury recipes if you can’t get your hands on a sugar pumpkin!
Pumpkins belong to the squash family (technically a fruit) and while often baked into decadent desserts, it’s packed full of nutrients. It is rich in beta-carotene (precursor to vitamin A), an antioxidant which gives a pumpkin it’s rich orange colour and has disease-fighting powers (beta-carotene and lutein Zeaxanthin present in pumpkins help to support eye health). It’s also a good source of vitamin C and provides fibre and potassium.
Note that it’s important to purchase canned pumpkin that isn’t sweetened – it will say ‘pure pumpkin’. Canned pumpkin pie filling is mixed with sugar and spices and isn’t to be used in these recipes. Now, if you’re ambitious and want to make your own puree look for cooking pumpkins (often labelled as Sugar Pumpkins). The pumpkins that you buy to carve for Halloween aren’t meant for eating. I found that out the hard way a long time ago!
My Favourite Pumpkin Recipes
Here is a round-up of my favourite cozy pumpkin recipes – happy cooking my friends!
The perfect start to a cold fall Saturday morning. These waffles can be made in a big batch and frozen for weekday mornings.
Who says smoothie bowls are only for the warm weather? These smoothie bowls are a great start to any morning and taste like pumpkin pie. Leave out the protein powder if you wish!
A slight update to the most traditional dish, this gluten free pumpkin pie is perfectly spiced (note, this is still a treat!).
These are a lighter version of pumpkin pie that is also lower maintenance. I love making them into mini pumpkin pies using small ramekins or mini Staub cocottes!
We were pretty impressed with ourselves after coming up with these mini cheesecakes. They’re seriously so easy and the whole team is still craving them. Do yourself a favour and add these to your fall baking list!
This Pumpkin Pecan Granola makes for a great snack paired with a vanilla greek yogurt or coconut yogurt! It’ll keep the whole month long if you want to make a big batch.
If you don’t reserve ice cream for the hot summer months, you’ll want to give this ice cream a try. It’s the best of both seasons.
A labour of love, these scones are such a treat with a warm cup of tea. You can make them gluten free by using a 1:1 gluten free flour or vegan by using an egg replacer. They are wayyyy better than Starbucks!
For a savoury option, this Indonesian Coconut Pumpkin Soup is a must.
Another staple, these muffins are moist and flavourful and not too sweet.
We recently updated these and my boys couldn’t get enough of them! Packed with healthy ingredients these muffins are great paired with a tea in the morning. Leave out the nuts to make them lunchbox friendly!
This Pumpkin Steamer from Jilly’s site is the dreamiest fall drink – we had so much fun making these!