Spooky season is here and that means everyone gets to chug all the pumpkin spice lattes they can stomach and go galloping through pumpkin patches dressed in their favorite flannel.
Halloween and pumpkins have been a classic pairing for hundreds of years. It originated in Ireland when people would carve scary faces out of turnips. When Irish immigrants came over to the United States, they carried their traditions with them.
But besides a good ol’ pumpkin lantern, comes a variety of pumpkin recipes to enjoy throughout the season. From sweet options to savory including pumpkin soup, pumpkin pie and a variety of others, there really isn’t a recipe you can’t add pumpkin to.
If you’d like to learn how to make a few of my favorites, follow the steps below!
Roasted Pumpkin Soup
Ingredients
- 1 garlic head, cut in half
- 3-4 roma tomatoes, roughly chopped
- 1 small pumpkin, roughly chopped
- 1 onion, cut in fourths
- 1/4 cup vegetable broth, more as needed
- Salt and pepper, to taste
Recipe
- Start by preheating your oven to 375 degrees Fahrenheit. Add all the vegetables to a greased baking tray and bake for 40 minutes or until everything is tender.
- Transfer to a blender. Add your seasonings, broth and blend.
- Simmer in a pot over medium heat for a few minutes.
- Top with cream and red pepper flakes (optional).
- Serve and enjoy!
Pumpkin Gnocchi
Ingredients
- 10 oz pumpkin puree
- 1/2 cup ricotta
- 1-1/4 cup flour
- 1/3 cup grated parmesan
- 1 egg
- 1/4 tsp salt
- Black pepper, to taste
Recipe
- Add the pumpkin puree to a paper towel lined strainer and let sit for about 5 minutes (to drain any excess liquid).
- In a bowl mix all the wet ingredients. Add the flour and salt and pepper. Knead until a smooth dough forms.
- Add flour to a flat surface and roll the dough into a large log.
- Cut into 6 pieces. Take a piece and roll it in into a 1/4 inch thick rope and cut into smaller pieces for gnocchi. Repeat with the rest of the dough.
- Optionally, use the back of your fork to add a nice design to the gnocchi.
- Toss in a pan with butter, oil and sage.
- Season with additional salt and pepper to taste and optionally, top with parmesan.
- Serve and enjoy!
Pumpkin Bread
Ingredients
- 2 eggs
- 15 oz pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup milk
- 1 tbsp oil
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp pumpkin spice
Recipe
- In a bowl mix puree and egg. Whisk. Then, add sugar.
- Add milk and oil and mix.
- Add the remaining dry ingredients and mix thoroughly.
- Preheat the oven to 350 and grease a baking dish.
- Bake at 350 for an hour or until cooked through.
- Top with cream cheese frosting or serve as is.
- Enjoy!
Pumpkin Pie
Ingredients
- 9 inch pie crust, unbaked
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp ginger
- 1/4 tsp cloves
- 2 eggs
- 15 oz pumpkin puree
- 12 oz evaporated milk
- In a large bowl, mix all your ingredients until a smooth batter forms.
- Add your crust to a greased baking dish and then add the mixture.
- Preheat the oven to 425 degrees Fahrenheit.
- Bake for 15 min. Then, lower the to 350 degrees Fahrenheit and bake additional 40-50 minutes or until cooked through (you’ll know when the middle just barely jiggles).
- Allow to rest and enjoy!
