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Summer held on for a while, but now it appears fall is coming (or here). Pumpkin is everywhere. You know the drill. In fact, did you know there’s Pumpkin Spice Bud Light? Just threw up a little.
If you want to fit in with the pumpkin vibe, here are some good recipes to consider.
Pumpkin Spice Slow Cooker Oatmeal
- 1 c. old-fashioned rolled oats
- 2 c. whole milk
- 1 c. water
- 1 c. pumpkin puree
- 1/4 c. brown sugar
- 1 tsp. vanilla extract
- 1 tsp. pumpkin pie spice
- pinch of kosher salt
- Toasted chopped pecans, for serving
- Maple syrup, for serving
- To your slow cooker, add oats, milk, water, pumpkin puree, brown sugar, vanilla, pumpkin pie spice, and salt and mix until combined.
- Cook, stirring occasionally, on high for 3 hours or low for 6 hours.
- Serve topped with pecans, maple syrup, and more salt, if desired.
Skillet Pumpkin Cornbread
- 1/4 c. plus 2 tbsp. unsalted butter, divided
- 1 1/2 c. cornmeal
- 1/2 c. all-purpose flour
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1 tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 c. pumpkin purée
- 1 c. buttermilk
- 1 large egg, room temperature
- 1/2 c. brown sugar
- Preheat oven 375°. Grease a 10″ cast-iron skillet with 1 tablespoon butter and set aside.
- In a medium mixing bowl, whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large mixing bowl, whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.
- Cool for 5 minutes and serve immediately.
- 12 oz. fettuccine
- 2 tbsp. butter
- 2 garlic cloves, minced
- 3/4 c. pumpkin puree
- 1/2 c. whole milk
- 1/2 c. finely grated Parmesan, plus more for serving
- 1/2 tsp. chopped rosemary
- 1/4 tsp. grated nutmeg
- 2 tbsp. chopped parsley
- In a large pot of salted boiling water, cook fettuccine according to package directions until al dente. Drain.
- In a large skillet, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute. Stir in rosemary and pumpkin. Pour in milk and stir until evenly combined, then stir in Parmesan and nutmeg. Season with salt and pepper. Simmer for 5 minutes, or until you reach your desired consistency.
- Turn off heat and toss pasta in the sauce. Garnish with parsley and more Parmesan, if desired.
A different twist.
Pumpkin Tomato Basil Meatballs
- 12 oz ground turkey
- 12 oz ground pork sausage
- 1 tsp garlic powder
- 2 tsp dried basil
- 2 tsp dried sage
- ¾ almond flour
- 1 egg
- 2 tbsp olive oil
- 2 cloves garlic, crushed
- ½ large white onion, chopped
- 1 15 oz can pumpkin puree
- 1 28 oz can whole tomatoes*
- ¼ red wine vinegar
- Salt to taste
- ½ cup chopped fresh basil
- Preheat your oven to 375 degrees.
- Make your meat balls. Combine meat with garlic powder, basil, sage, and almond flour. Mix until all ingredients are incorporated. Whisk the egg, and add to mixture. Roll into 1-2 inch balls and place on a large roasting pan. Bake for approximately 22-25 mins, or until meatballs are cooked through. Set aside to cool.
- Meanwhile, make your sauce. Heat a large skillet to medium high heat. Coat the pan with olive oil and add the onion. After a few minutes, add the garlic. Cook for an additional 2-3 minutes until fragrant. Add the canned tomatoes and pumpkin. Mix well and reduce heat to medium low once the sauce begins to bubble. Slowly add in vinegar and salt. Simmer for at least 15-20 minutes. Add the meatballs once cooked. Let cook with the meatballs for an additional 15 minutes.
- Top with fresh basil to serve over noodles, zoodles, or spaghetti squash.
- 1 cup Chickpea flour (besan)
- 3/4 cup Pumpkin puree
- 1/2 cup Chopped Spinach leaves
- 1/2 cup Thinly shredded carrots
- 1/2 cup Chopped Green Onions
- 2-3 tablespoon Chopped cilantro leaves
- 1/4 cup Club Soda or Soda water
- 3/4 teaspoon Crushed chili flakes (adjust to taste)
- 1/2 teaspoon Carrom Seeds (ajwain)
- Salt to taste
- 2-4 tablespoon Oil to cook pancakes
Instructions are at the above link; it’s really easy!
Pumpkin Ricotta-Stuffed Shells
- 24 jumbo pasta shells
- 1 tbsp. extra virgin olive oil
- 22 oz. fat-free ricotta
- 1 can pumpkin puree
- 2½ oz. Pecorino Romano
- 1 large egg white
- 2 clove garlic
- 1 c. fresh basil
- 1 tbsp. finely chopped fresh sage
- 1 tsp. salt
- 1 tsp. Freshly ground pepper
- 1 jar store-bought tomato sauce
- Cook pasta shells according to package instructions; drain. Transfer to a baking sheet and drizzle with oil. Set aside and let cool.
- Meanwhile, in a medium bowl, stir together ricotta, pumpkin, 3/4 cup pecorino Romano, and remaining ingredients, except tomato sauce.
- Preheat oven to 350 degrees F. Spread sauce in bottom of a 9-by-13-inch baking dish. Fill each pasta shell with about 3 tablespoons ricotta-pumpkin mixture and arrange in pan. Cover pan with foil and bake for 30 minutes.
- Remove foil, sprinkle shells with remaining pecorino, and bake for 15 minutes more. (If desired, stuff shells the night before and refrigerate overnight in an airtight container, in between layers of plastic wrap; arrange shells on sauce right before baking.)
Savory Pumpkin Pizza
- one ready to bake pizza dough
- 1.5 cups pumpkin puree
- 1 sweet onion, diced
- 1 tsp. sugar
- 2 cloves garlic, minced
- 1 shallot, diced
- 1/2 tbsp. thyme, fresh and chopped
- salt and pepper, to taste
- 1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
- 2 cups freshly grated havarti cheese
- 1 cup arugula
- extra virgin olive oil