When you notice that the large display of juicy, summer corn on the cob has been replaced with a display of beautiful, orange pumpkins in the store, you know it’s fall. Pumpkins are synonymous with the change of the seasons. When the weather turns chilly, we take our families on hayrides to pick pumpkins, we carve goofy and scary faces into them, and, of course, we eat them.
You may have a tried-and-true recipe for pumpkin pie or pumpkin bread, but there’s no reason just to stick with staples when it comes to pumpkin. There are so many ways to prepare this gourd that’s full of Vitamins A, C, and E, as well as healthy amounts of folate, calcium, magnesium and potassium.
Try one (or all) of these recipes that will have you eating pumpkin for breakfast, lunch, dinner and dessert. Equal amounts of canned pumpkin or homemade pumpkin puree are interchangeable in any of the recipes that call for one or the other.
Breakfast pumpkin recipes
Quinoa Pumpkin Pancakes – Quinoa flour replaces all-purpose flour to add even more nutrition to these pancakes with the flavor of autumn. Cinnamon, allspice and ginger round out the fall flavors.
Easy Pumpkin Maple Breakfast Soufflés – Five ingredients — pumpkin, eggs, maple syrup, nutmeg and salt — are all it takes to make these individual serving mini-soufflés.
Glazed Pumpkin Cranberry Scones – Pumpkin and all of its complementary spices fill these scones that are softer than the average scone. Dried cranberries and a glaze give them a nice sweetness.
Lunch pumpkin recipes
Caramelized Pumpkin and Gorgonzola Salad – Lots of great flavors are added to the pumpkin and Gorgonzola in this salad — honey, walnuts, sage and balsamic vinaigrette add a punch along with your choice of greens.
Pumpkin, Barley and Sage Soup – You can use canned pumpkin or your own pumpkin puree in this recipe that is flavored with sausage. Substitute four cups of organic chicken broth for the four cups of water and chicken bouillon to keep things found in many conventional bouillons — like partially hydrogenated oils or disodium guanylate — out of your soup.
Dinner pumpkin recipes
Pan-fried Pumpkin Gnocchi with Brown Butter Sage – Pumpkin replaces the traditional potato in these gnocchi. Ricotta and Parmigiano-Reggiano bring a richness to the gnocchi, and the sage-flavored brown butter makes a savory sauce.
Potato and Pumpkin Casserole – Potatoes and pumpkins are boiled together and then mashed and joined by Gruyere and Parmesan cheeses, sage and nutmeg in this casserole that’s great with any fall meal. It would also make a great Thanksgiving casserole.
Pumpkin, Feta, Chili & Onion Turkish Pide – This Turkish dish is a cross between a free-form tart and a pizza. Roasted pumpkin, feta cheese, red chili pepper, onion, rocket and Turkish spices top homemade pide bread.
Dessert pumpkin recipes
Pumpkin and Coconut Milk Panna Cotta – This vegan and gluten-free pumpkin dessert can be made in panna cotta molds or in small jam jars and served straight from the jar.
Pumpkin Whoopie Pies with Maple Cream Cheese Filling – The name says it all. Two moist pumpkin cookies are filled with a sweet frosting.
Pumpkin Cheesecake Swirl Brownies – These decadent brownies combine chocolate brownie and pumpkin cheesecake flavors to satisfy your craving for both.
Bonus pumpkin recipe
Pumpkin Spice Syrup – Pumpkin spice lattes and coffees are one of the treats that make the change from summer into fall bearable for some people. Here’s a recipe to make your own pumpkin spice syrup so you can recreate your favorite coffeehouse drink with ingredients you trust.
What are your favorite pumpkin recipes? Leave us a note in the comments below.
Also on MNN: