4 Pumpkin Recipes to Make This Fall

You name it – lattés, soup, and pie… all of which seem to perfectly capture what fall tastes like.

Some may roll their eyes at the variety with which pumpkin-themes foods are so easily found during the season. But, why hide your love for pumpkin? You only get in for a few months out of the year! Instead, enjoy it fully by cooking up a storm in the kitchen and filling the house with a pumpkin aroma.

Not sure where to start? Not to worry! Here are four essential pumpkin recipes, classic and innovative, you need to try this fall.

Recipe #1: Pumpkin Pie

We had to start with this one! It’s a classic fall dessert you will likely see on your dining room table during Thanksgiving or Christmas. It’s surprisingly easy to make, as long as you keep an eye on the oven. Below is my favorite pumpkin pie recipe, a slight modification of the recipe you can find on Libby´s pumpkin puree.

Ingredients:

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) 100% Pure Pumpkin, or 1 ¼ cup pie pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell. Can be frozen or homemade.

Instructions:

Preheat the oven to 425° F, mix sugar and spices in a small bowl. Beat eggs in large bowl. Stir pumpkin and sugar-spice mixture into the eggs. Gradually stir in evaporated milk. Then, pour the batter into pie shell.

Place pie into the oven for 15 minutes, then reduce the temperature to 350° F and bake for an additional 40-50 minutes, or until a knife inserted into the middle comes out clean. Cool and serve or refrigerate.

Tip: Top with whipped cream – you won´t regret it!

Recipe #2: Pumpkin Soup

This recipe is super easy (originally from Recipe Tin Eats), simple, delicious and healthy. What else can you ask for in a recipe?

Ingredients

• 2 lb/1 kg pumpkin (any), chopped into large chunks (remove skin and seeds) (Note 1)
• 2 medium onions, sliced
• 2 cloves of garlic
• 3 cups / 750ml chicken or vegetable stock
• 1 cup / 250ml milk (see notes for vegan subs)
• Salt and pepper

Instructions:

Combine all ingredients in a large pot and bring to boil. Then reduce heat and let simmer until pumpkin is tender (about 20-30 minutes).

Remove from heat and pour into a blender. You are done! Season to taste with salt and pepper. You’re done!

Garnishes: Dollop of yogurt or cream works wonderfully.

Recipe #3: Pumpkin Bread

This is a favorite in my home. It’s delicious toasted with a bit of butter and sprinkled cinnamon.

Ingredients:

• 1 1⁄2 cups flour
• 1 teaspoon salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1⁄2 cup canola oil
• 2 eggs, Beaten
• 1⁄4 cup water
• 1⁄2 teaspoon pumpkin pie spice

Instructions:

Preheat oven to 350° F and butter and flour a rectangular bread pan. Sift together dry ingredients except for spices in one bowl. In another bowl, mix wet ingredients and spices. Add wet ingredients to dry ingredients slowly, and do not over mix.

Add the batter to the bread pan and bake for 60 minutes or until a knife inserted comes out clean.

Recipe #4: Pumpkin Apple Butter

You might just want to try this recipe from Woman’s Day on your freshly-baked pumpkin bread!

• 2 cans pure pumpkin puree
• 2 c. Applesauce
• ⅔ c. packed light brown sugar
• 1½ tbsp. grated fresh ginger
• 1 tsp. ground cinnamon
• 1 tsp. nutmeg

Instructions:

Add all ingredients to a medium saucepan and mix together. Bring to a boil, and let simmer for 30 minutes, stirring regularly until it has reached desired thickness.

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Share these recipes with fellow pumpkin lovers and revel in the deliciousness of fall!