10 Easy-as-Pie Pumpkin Recipes for Fall
- Classic Pumpkin Pie: Mix pumpkin puree, evaporated milk, eggs, sugar, and spices, and pour into a pie crust. Bake until set and serve with whipped cream.
- Pumpkin Cheesecake: Combine cream cheese, sugar, pumpkin puree, and spices, and pour into a graham cracker crust. Bake until set, and serve with whipped cream and caramel sauce.
- Pumpkin Bread: Mix pumpkin puree, flour, sugar, eggs, oil, and spices, and bake in a loaf pan. Serve sliced with butter or cream cheese.
- Pumpkin Soup: Saute onions and garlic in butter, add pumpkin puree and chicken broth, and simmer until tender. Puree and season with cream, salt, and pepper.
- Pumpkin Bars: Mix pumpkin puree, flour, sugar, eggs, oil, and spices, and bake in a sheet pan. Top with cream cheese frosting and cut into bars.
- Pumpkin Risotto: Cook rice in chicken broth, add sauteed onions, garlic, and pumpkin puree, and stir until creamy. Top with grated Parmesan cheese and serve.
- Pumpkin Smoothie: Blend pumpkin puree, milk, yogurt, banana, and spices, and serve cold.
- Pumpkin Chili: Cook ground beef, onions, and garlic in a pot, add pumpkin puree, canned tomatoes, beans, and spices, and simmer until thickened. Serve with shredded cheese and sour cream.
- Pumpkin Muffins: Mix pumpkin puree, flour, sugar, eggs, oil, and spices, and bake in a muffin tin. Serve warm with butter or cream cheese.
- Pumpkin Spice Latte: Brew strong coffee, add pumpkin puree, milk, sugar, and spices, and top with whipped cream and cinnamon.
1- Classic Pumpkin Pie
Ingredients:
- 1 9-inch unbaked pie crust
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 large eggs
- 3/4 cup granulated sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions:
- Preheat the oven to 425°F.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, spices, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake the pie for 15 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 45-50 minutes, or until a knife inserted into the center of the pie comes out clean.
- Let the pie cool to room temperature, then refrigerate until ready to serve. Serve with whipped cream, if desired. Enjoy!
2 – Pumpkin Cheesecake
Ingredients: For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 3 large eggs
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F.
- In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, and bake for 10 minutes. Let the crust cool while you prepare the filling.
- In a large bowl, beat the cream cheese until smooth.
- Gradually add the sugar, and beat until light and fluffy.
- Add the vanilla, pumpkin puree, and spices, and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Pour the filling over the crust, and bake for 50-55 minutes, or until the center of the cheesecake is set.
- Let the cheesecake cool to room temperature, then chill in the refrigerator for at least 2 hours before serving. Enjoy!
3- Pumpkin Bread
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, softened
- 1 1/4 cups granulated sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/3 cup water
Instructions:
- Preheat the oven to 350°F. Grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree and water.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared loaf pan, and bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely. Slice and serve. Enjoy!
4- Pumpkin Soup
Ingredients:
- 2 tbsp unsalted butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 4 cups low-sodium chicken or vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- Salt and pepper, to taste
- 1/2 cup heavy cream
Instructions:
- In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Add the pumpkin puree, broth, and spices. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
- Season with salt and pepper to taste.
- Stir in the heavy cream and heat the soup until hot. Do not boil.
- Ladle the soup into bowls and serve hot. Enjoy!
5 – Pumpkin Bars
Ingredients: For the bars:
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 4 large eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 can (15 oz) pumpkin puree
For the cream cheese frosting:
- 1/2 cup unsalted butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 tsp vanilla extract
- 3 cups powdered sugar
Instructions:
- Preheat the oven to 350°F. Grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
- In a large bowl, beat the eggs and sugar together until light and fluffy.
- Gradually beat in the oil, then stir in the pumpkin puree.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan, and bake for 30-35 minutes, or until a toothpick inserted into the center of the bars comes out clean.
- Let the bars cool completely in the pan.
- To make the frosting, beat the butter and cream cheese together until smooth.
- Add the vanilla and powdered sugar, and beat until light and fluffy.
- Spread the frosting over the cooled bars.
- Cut the bars into squares and serve. Enjoy!
6 – Pumpkin Risotto
Ingredients:
- 4 cups low-sodium chicken or vegetable broth
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine
- 1 can (15 oz) pumpkin puree
- 1/4 tsp ground nutmeg
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions:
- In a medium saucepan, bring the broth to a simmer over low heat.
- In a large saucepan or Dutch oven, melt the butter and olive oil over medium heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the rice and stir to coat with the butter and oil.
- Add the white wine and cook until the liquid is absorbed, stirring frequently.
- Add 1 cup of the hot broth to the rice and cook, stirring constantly, until the liquid is absorbed. Repeat with the remaining broth, adding 1 cup at a time and stirring constantly, until the rice is tender and creamy, about 20-25 minutes.
- Stir in the pumpkin puree and nutmeg, and cook for 2-3 minutes, stirring constantly, until heated through.
- Stir in the Parmesan cheese, and season with salt and pepper to taste.
- Serve the risotto hot, garnished with additional Parmesan cheese if desired. Enjoy!
7 – Pumpkin Smoothie
Ingredients:
- 1/2 cup canned pumpkin puree
- 1 ripe banana, peeled and sliced
- 1/2 cup plain Greek yogurt
- 1/2 cup unsweetened vanilla almond milk (or any milk of your choice)
- 1 tbsp honey
- 1/2 tsp pumpkin pie spice
- 1 cup ice cubes
Instructions:
- Add the pumpkin puree, banana, Greek yogurt, almond milk, honey, and pumpkin pie spice to a blender.
- Blend the ingredients until smooth.
- Add the ice cubes and blend again until smooth and frothy.
- Pour the smoothie into glasses and serve immediately. Enjoy!
8 – Pumpkin Chili
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef or turkey
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 bell pepper, chopped
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional toppings: shredded cheese, chopped green onions, sour cream
Instructions:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the onion and garlic and cook until softened, about 5 minutes.
- Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks.
- Stir in the pumpkin puree, diced tomatoes, black beans, kidney beans, bell pepper, chili powder, cumin, smoked paprika, salt, and pepper.
- Bring the chili to a boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally.
- Serve the chili hot, garnished with your favorite toppings if desired. Enjoy!
9 – Pumpkin Muffins
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 1/2 cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
- In a separate large bowl, whisk together the pumpkin puree, vegetable oil, eggs, vanilla extract, and granulated sugar until well combined.
- Gradually mix in the dry ingredients until just combined. Do not overmix.
- Stir in the chopped walnuts, if using.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the muffins in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Serve the muffins warm or at room temperature. Enjoy!
10 – Pumpkin Spice Latte
Ingredients:
- 1 cup whole milk
- 2 tbsp pumpkin puree
- 1 tbsp sugar
- 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/2 cup hot brewed coffee
- Whipped cream (optional)
Instructions:
- In a small saucepan, whisk together the milk, pumpkin puree, sugar, and pumpkin pie spice.
- Heat the mixture over medium heat, stirring constantly, until it begins to steam.
- Remove the saucepan from the heat and stir in the vanilla extract.
- Use an immersion blender or transfer the mixture to a blender and blend until smooth and frothy.
- Pour the hot brewed coffee into a mug and pour the milk mixture on top.
- Stir to combine and top with whipped cream, if desired.
- Serve the pumpkin spice latte hot and enjoy!
Pie Pumpkin Recipes FAQ
Q: What is the difference between pie pumpkins and regular carving pumpkins? A: Pie pumpkins, also known as sugar pumpkins or baking pumpkins, are smaller and sweeter than carving pumpkins. They have a more tender and less watery flesh, which makes them better suited for baking and cooking.
Q: Can I substitute canned pumpkin for fresh pumpkin in recipes? A: Yes, canned pumpkin is a convenient substitute for fresh pumpkin in recipes. Make sure to use canned pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
Q: Do I need to roast a pumpkin before using it in recipes? A: Roasting a pumpkin is one way to prepare it for use in recipes, but it is not necessary. You can also boil, steam, or microwave pumpkin to soften it before pureeing it.
Q: Can I freeze pumpkin puree? A: Yes, you can freeze pumpkin puree in an airtight container for up to 3 months. Thaw it in the refrigerator before using.
Q: What can I do with leftover pumpkin puree? A: Leftover pumpkin puree can be used in a variety of recipes, including soups, stews, smoothies, and baked goods. You can also freeze it for later use.