Delicious Pumpkin Recipes

by | Oct. 04, 2011


Fall is often associated with the many colors, shapes, and sizes of squash that abound during this season. Most famous of all is the pumpkin, used as a Halloween decoration and in pies galore. But its uses extend beyond the traditional baked goods. Check out these recipes to find new and exciting ways to introduce pumpkin to your table.

Click here for LDS Living staff reviews of some of the recipes on our Food Dish blog!


Roasted Pumpkin and Apple Galette with Mustard-Maple Glaze
Natalie Perry; Reno, Nevada

3 cups peeled, seeded, and chopped pumpkin flesh (1-inch cubes)
2 large, tart baking apples, cored and diced into ¾-inch cubes
1 medium onion, halved and sliced thin
2 tablespoons grapeseed oil (or any heat-safe cooking oil)
2 tablespoons maple syrup
½ teaspoon Dijon mustard
Prepared piecrust dough (enough for one crust)
Salt and pepper to taste
Fresh Parmesan or Pecorino-Romano cheese for garnish

To prepare filling: Preheat oven to 425° F. Place pumpkin, apples, and onion onto a rimmed cookie sheet. Toss with the oil, and then spread them out in a single layer. Roast in the center of the oven until everything is tender and beginning to turn golden (and even darker) in spots, about 35–40 minutes. Remove from the oven and let cool until room temperature. Tip: You can do this a day ahead of time. Simply store the roasted bits in the fridge, covered, until ready to use.

To prepare the crust: Preheat (or reduce temperature) to 375° F. Whisk together the maple syrup and mustard in a small bowl. Set aside.

Roll out piecrust dough into a circle, roughly 12 inches across. Transfer to a clean, rimmed baking sheet. Spread the roasted vegetables on the circle evenly, leaving a 2-inch border all around. Brush the maple-mustard mixture onto the vegetables. Fold the dough toward the center, sealing any cracks or rips. You should have a rustic-looking free-form pie.

Bake in the center of the oven for about 25 minutes, until the crust is golden brown. Let it sit for about 10 minutes before slicing. Cut into slices and sprinkle Parmesan shavings over the top. Serves 4.

Pasta with Pumpkin Alfredo
By Our Best Bites

1 package fresh pasta
10 oz Alfredo sauce
½ tablespoon real butter
¼ cup finely minced onion
½ cup canned pumpkin
2 tablespoons chicken broth
1 tablespoon choped fresh sage
½ tablespoon fresh thyme

Follow instructions on pasta to cook. In a separate sauce pan melt butter on medium heat. When melted, add onion. Make sure onion is very finely diced to create a smooth sauce without chunks. Saute onions until soft. Add chicken broth and herbs.

Use a spatula to deglaze the pan a bit and get any cooked bits of onion off the bottom. Add pumpkin and whisk to combine. Add Alfredo sauce, stir to combine, and cook until heated through. Depending on the Alfredo you use, you may need to adjust salt and pepper. Serve on top of prepared pasta and top with freshly grated Parmesan cheese and a sprinkling of extra herbs. Pair it with a salad and breadsticks for a great meal.


Pumpkin Pie Milkshake
By Our Best Bites

1/3 cup pumpkin puree, canned or homemade
¼–½ cup milk
¼ teaspoon vanilla
½ teaspoon cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon nutmeg
2 tablespoons brown sugar
2 cups vanilla ice cream
1-2 graham crackers

Put everything but the graham crackers into the blender. Start with ¼ cup milk and slowly add more if needed to make the blender process it all. Sprinkle crushed graham crackers on top before serving.

Cherokee Pow Wow Pumpkin Stew
Darla Barton-Knoles; Modesto, CA

2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
2 cups beef broth
2 pound small new or fingerling potatoes
4 carrots, sliced, or ½ pounds baby carrots
1 large green bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1 onion, chopped
2 teaspoons salt
½ teaspoon ground black pepper
1 tsp Lawry’s seasoning salt (optional)
1 can (14.5 oz) whole diced Italian-seasoned tomatoes, chopped
2 cups cooked or canned pumpkin

Heat 2 tablespoons oil in a large saucepan over medium-high heat. Place beef in the saucepan and cook evenly until brown. Transfer meat to a 2-quart or larger slow cooker. Mix in remaining ingredients and simmer in high for 3–4 hours or low for 6–8 hours. Serve with salad, cheese and crackers, cornbread, or tortillas. Serves 8.

Pumpkin Cake Roll
By Lion House

3 eggs
1 cup granulated sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup chopped nuts
powdered sugar
1/4 cup margarine, softened
2 (3-ounce) packages cream cheese, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Preheat oven to 350° F. Line a 10×15-inch jelly-roll pan with parchment paper, and grease paper. Set aside.

In a large bowl, beat eggs with an electric mixer until lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt; fold into egg-pumpkin mixture. Pour batter into prepared pan, smooth out top, and sprinkle with chopped nuts. Bake for 15 minutes.

Lay a clean kitchen towel out on the counter. Sprinkle powdered sugar on kitchen towel. Turn the warm cake onto towel and remove parchment paper. Roll up cake and towel lengthwise. Cool in refrigerator or freezer.

While cake cools, beat margarine and cream cheese together until smooth. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Cut cake roll in half. Wrap each roll in plastic wrap until served. Store in refrigerator, or freeze for later use. Cut rolls in 1-inch slices to serve.

Pumpkin Curry Soup
Lisa Jerret; California

4 tablespoons butter

1/2 cup onion, chopped
2 cloves garlic, pressed

2 cups canned pumpkin
4 cups water
6 chicken bouillon cubes

3 chicken breasts, seasoned, cooked, & cubed

1 bay leaf

1/2 teaspoon curry
Pinch nutmeg
1/2 teaspoon pepper

1/2 teaspoon salt

2 cups half & half

2-3 cups cooked rice

Melt butter in sauté pan. Sauté onion and garlic in melted butter. Add everything but half-and-half and cooked rice. Reduce heat and simmer for 30 minutes. Add half and half and rice and simmer for 5 minutes.

Pumpkin Pancakes
Lee Davi; California

Serves 8

2 cups flour
¾ cup sugar
½ teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves, ground
3 eggs
1 cup yogurt
¾ cup milk
½ teaspoon vanilla
1 cup pumpkin puree

In a large bowl, stir together the flour, sugar, salt, baking powder, baking soda, and spices (may substitute with 1 ½ or 2 teaspoons pumpkin pie spice instead). In a separate bowl, beat eggs well with electric hand mixer until frothy; add yogurt, milk, vanilla, and pumpkin puree. Mix well. Pour the egg mixture into the flour mixture and stir until just blended. Spoon the batter onto a preheated, oiled griddle, using ¼ cup batter for each pancake. Cook pancakes slowly over a low-medium heat for approximately 4–6 minutes, flipping as soon as you see air bubbles start to break. Serves 8.

Pumpkin Sloppy Joes
Geri Thomas; Tooele, UT

1 1/2 pounds ground beef
1 finely chopped onion
12 ounces chili sauce
1/2 cup pumpkin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon pumpkin pie spice
1 8-oz can tomato sauce
Mix and brown together the ground beef and onion. Add the chili sauce, pumpkin, spices, and tomato sauce. Simmer mixture about one hour. Serve on buns.

Pumpkin Cookies
Vicki Worthen; Boise, ID

1 cup packed brown sugar
1 cup cooked or canned pumpkin
½ cup oil
1 teaspoon vanilla
2 cup flour
1 teaspoon soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
1/4 teaspoon ginger
raisins (optional)
chopped nuts (optional)
chocolate chips (optional)

In a mixing bowl, beat together sugar, pumpkin, oil, and vanilla. Sift together dry ingredients and add to mixture. Stir until smooth. Blend in raisins, nuts, or chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake at 350° F for 12–15 minutes. Makes 3–4 dozen.

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