10 Pumpkin Recipes for October
Yeah, yeah, the Internet is a-buzz with “brace yourself, pumpkin-flavored everything is coming” memes, but you know that you’re secretly excited about pumpkin lattes, pumpkin cookies, and well, pumpkin everything. Heck, everyone is!
You’re more than welcome to indulge in your guilty fall pleasure with the following 10 outta-this-world pumpkin recipes. Trust me: after everyone tastes the spiced pumpkin dip, pumpkin crème brulee, or anything else on this list, the “brace yourself, pumpkin-flavored everything is coming” memes will fade into oblivion faster than you can say “pumpkin latte, please!”
Sweet Potato and Pumpkin Stew
If there’s any stew that screams “fall”, this is it.
1 small marrow (or courgettes, peeled and cubed)
3 sweet potatoes (chopped and cubed)
4 tablespoons cilantro (chopped)
14 oz sweet corn
2 tablespoons butter
14 oz coconut milk
1 large pumpkin
1 large onion (roughly chopped)
3 cloves garlic (bruised)
2 tablespoons oil
Preheat the oven to gas mark 6/200ºC. Cut out a round lid on the top of the pumpkin where the stalk is (4 inches diameter) and scoop out the seeds and flesh (but keep the flesh).
Melt the brown sugar, cinnamon and butter together then line the pumpkin/brush the inside with the runny mixture. Put the pumpkin and lid in the oven for 20 mins. (Put the lid next to the pumpkin, not on it).
Meanwhile, toast the spices and herbs in a saucepan with the olive oil for a couple of minutes. Then add the onion and garlic. Cook for 5 minutes.
Add the sweet potato, marrow/courgette, chopped coriander, sweet corn, pumpkin flesh and coconut milk and cook for 20 minutes on the stove. Add the prunes and cook for a further 5 minutes.
Put everything into the pumpkin itself, put the lid back ON the pumpkin this time and put in the oven for a further 10 minutes.
Put the pumpkin on the dinner table and serve to admiring comments! Great with any meat, or just eat by itself with warm crusty bread!
Photo credit: Dreamstime
1 cup crumbs graham crackers
1 tablespoon sugar
4 tablespoons butter, melted
16 oz softened cream cheese
¾ cup sugar
16 oz pumpkin (canned)
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon salt
2 cups sour cream
2 tablespoons sugar
1 teaspoon vanilla extract
Combine crust ingredients. Press into bottom of a 9-in. springform pan; chill.
For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices and salt. Add eggs, one at a time, beating well after each.
Pour into crust. Bake at 350 degrees F for 50 minutes.
Meanwhile, for topping, combine sour cream, sugar and vanilla.
Spread over filling; return to the oven for 5 minutes. Cool on rack; chill overnight.
Photo credit: Flickr by mallydally
Pumpkin and Tuna Couscous
1 tablespoon olive oil
1 onion (cut into wedges)
1 teaspoon ground cumin
250 ml water
1 teaspoon lemon zest (finely grated)
500 ml pumpkin (cubed)
1 gram red peppers
2 grams courgettes
400 grams chopped tomatoes (canned)
425 grams canned tuna (drained)
300 grams chickpeas (canned, drained)
couscous (for serving)
Heat oil in a medium saucepan and fry onion until soft. Add cumin, water, lemon rind, pumpkin and red capsicum. Cover and simmer until vegetables are soft.
Add zucchinis, tomatoes, tuna and chickpeas. Simmer until hot.
Prepare couscous according to pack directions. Serve tuna mixture spooned over couscous.
1 (29 ounce) can pumpkin puree, approx. 3 1/2 cups or fresh
3/4 cup apple juice
1/2-1.5 teaspoons ground ginger (optional)
1/2 teaspoon ground cloves
1 cup brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1-2 tsp fresh lemon juice
Combine pumpkin, apple juice, spices, and sugar in a large saucepan and stir well. Bring mixture to a boil, covered with lid ajar (I prop it with a wooden spoon). Reduce heat to low-medium and simmer, covered with lid ajar, for 35-45 minutes, stirring frequently. Be careful as the mixture bubbles and pops!
Remove from heat and let it sit for a few minutes before removing lid. Adjust spices to taste. Stir in lemon juice. Once cool, pumpkin butter can be kept in an airtight container in the fridge for up to 3 weeks. Makes enough to fill one large mason jar or about 3.5 cups.
Spinach, Avocado, and Pumpkin Seed Salad
9 grams baby spinach
1 gram pumpkin seeds
1 teaspoon pumpkin oil
2 tablespoons peanut oil
½ teaspoon salt
Zest and juice of 1 lime
Toss together the baby spinach, pumpkin seeds and the scooped flesh of 2 avocados.
Make a dressing of 1 teaspoon pumpkin oil, 2 tablespoons peanut oil, ½ teaspoon salt, and the zest and juice of 1 lime.
Pumpkin Granola Bars
3 cups old fashioned oats
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup packed light brown sugar
1/2 cup pumpkin puree
1/4 cup applesauce (sweetened or unsweetened, your choice)
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup pecans, chopped
1/4 cup pumpkin seeds, shelled
Preheat oven to 350° F. Line a 9×9 baking pan with foil allowing for 1 inch overhang on the sides of the pan. Spray foil with non-stick cooking spray and set aside.
In a large bowl, combine oats, pumpkin pie spice, and salt. Set aside. In a medium bowl, whisk together brown sugar, pumpkin puree, applesauce, honey, and vanilla until smooth. Pour over oats and stir until oats are moistened. Stir in cranberries, white chocolate chips, pecans and pumpkin seeds.
Evenly press oat mixture into prepared pan. Bake for 35-40 minutes or until golden brown. Be sure not to under-bake. Remove to a cooling rack to cool completely.
Use a sharp knife or circular cookie cutter to cut into bars.
Spiced Pumpkin Dip
1/2 to 2/3 cup coconut/palm sugar or sucanat
1 1/2 cups cooked winter squash puree (pumpkin, butternut, or kabocha would work)
8 oz cream cheese, room temperature or slightly warmed for smoother texture (use Tofutti cream cheese for vegan)
1/2 cup cottage cheese (coconut cream for vegan or whipping cream for more decadent dip)
2-3 Tbsp maple syrup, honey or agave (more if you want a sweeter dip)
1/2 tsp pure vanilla extract
1 Tbsp ground cinnamon
1 to 2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
Cookies (gingersnaps, vanilla wafers, graham crackers) or sliced apples
In a blender, add sugar and process until a fine powder (like powdered sugar).
Add powdered sweetener and remaining ingredients to bowl of food processor and blend for several minutes until well combined and smooth.
Chill in refrigerator for at least an hour and serve!
1 (15 oz) can of pumpkin
1 cup evaporated milk
1 cup sugar
1 teaspoon vanilla
½ teaspoon cinnamon
½ teaspoon nutmeg
A box cake mix
1 cup butter, melted
Whipped cream (optional)
Preheat the oven to 350 degrees. Combine the pumpkin, evaporated milk, sugar, vanilla, cinnamon, and nutmeg in a casserole dish. Sprinkle the box cake mix and chopped pecans on top. Pour the butter over it. Bake for 60 minutes, and top with whipped cream if you wish.
2 cups all purpose flour (can substitute for whole wheat)
1 cup whole wheat flour
2 teaspoons ground cinnamon
1/2 teaspoons nutmeg
1/4 teaspoons ground cloves
1 teaspoon baking soda
1 1/2 teaspoon baking powder
1 teaspoon table salt
1/2 cup brown sugar
1 1/2 cup white sugar
6 ounce container vanilla Greek yogurt
3 eggs, slightly beaten
15 ounce can pumpkin puree
1/2 cup canola oil (could substitute with apple sauce)
1 teaspoon vanilla extract
1 cup chocolate chips (optional)
Preheat oven to 350 degrees. Combine flour, cinnamon, nutmeg, cloves, salt, baking soda and baking powder in a medium sized bowl. In a separate mixing bowl, combine both brown and white sugar. Add yogurt, eggs, pumpkin, oil, and vanilla extract and whisk until smooth.
Slowly add dry ingredients to wet and stir until combined. Next, stir in the chocolate chips. Then divide the batter between into two 9×5 loaf pans (sprayed with non-stick spray) and sprinkle a few extra chocolate chips on top. Bake around 50 minutes or until lightly browned.
Pumpkin Crème Brulee
1 1/2 cups heavy cream
1/2 cup whole milk
1/8 teaspoon cinnamon
2 pinches nutmeg
1 pinch ginger
1 pinch ground cloves
4 egg yolks
1/2 cup granulated sugar
1/4 cup canned pumpkin puree
1/3 cup coarse sugar or raw sugar
Preheat the oven to 300 degrees F.
In a medium saucepan, heat the cream, milk, cinnamon, nutmeg, ginger, and cloves over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside to infuse at least 15 minutes. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Whisk in the pumpkin puree. Pour the mixture into 4 ovenproof ramekins and arrange in a hot water bath. Bake in the center of the oven until almost set but still a bit soft in the center, 30 to 40 minutes. The custard should “shimmy” a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Tightly cover each ramekin with plastic wrap, making sure the plastic does not touch the surface of the custard. Refrigerate at least 2 hours, and up to 24 hours.
When ready to serve, preheat a broiler to very hot (or fire up your kitchen torch). Uncover the chilled custards. Pour as much coarse sugar as will fit onto the top of 1 of the custards. Pour off the remaining sugar onto the next custard. Repeat until all the custards are coated. Discard any remaining sugar. Place the ramekins on a baking sheet or in a roasting pan and broil until the sugar is melted and well browned, 1 to 2 minutes. Let cool 1 minute before serving.