Gourds Galore: Mouthwatering Pumpkin Recipes
This time of year puts us in a pumpkin kind of mood. While we love a big ol’ slice of pumpkin pie — preferably topped with whipped cream — there’s so much more to do with our fave bright orange gourd! These mouthwatering recipes will make you the star of the party, or just a hero on a Saturday morning with your family.
Take your breakfast to the next level with seasonal pancakes!
Ingredients
- 1 1⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon nutmeg
- 1 pinch clove
- 1⁄2 teaspoon salt
- 6 tablespoons canned pumpkin puree
- 1 egg
- 2 tablespoons melted butter
- 1 cup 1% low-fat milk
Directions
Combine flour, sugar, and baking powder with cinnamon, ginger, nutmeg, clove, and salt. In a separate bowl, whisk together pumpkin puree, egg, butter, and milk. Combine dry and wet ingredients, and then cook on a hot, greased griddle until brown on each side. For extra bonus points, serve with a side of spiced maple syrup.
Pumpkin, White Bean, and Bacon Soup
Think outside the gourd! Sugar pumpkins make for delicious main courses as well as desserts.
Ingredients
- 1 (about 1 1/2 pounds) small sugar pumpkin
- 4 slices bacon, diced
- 1 (15.5-ounce) can cannellini beans, rinsed and cooked
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh oregano leaves, chopped
- 1 tablespoon red wine vinegar
- Kosher salt and black pepper, to taste
Directions
Skin and de-seed a fresh pumpkin, then chop into bite-size pieces. Saute diced bacon over medium heat and set aside. Add pumpkin to bacon pan (with drippings) and cook until browned. Add chicken broth, oregano, and salt and pepper. Cover and cook until the pumpkin is tender. Add beans and vinegar and cook for 2 more minutes. Top with bacon and serve.
Something magical happens when you add pumpkin to baked goods: They get even more moist and delicious!
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
- 2 cups (12-ounce bag) milk chocolate chips (not semi-sweet)
Directions
Preheat oven to 350 degrees F. Combine flour with baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. Whip butter with sugars, eggs (one at a time), vanilla, and pumpkin puree. Add the dry mix, and then stir in the chocolate chips. Scoop small rounds of dough onto a greased cookie sheet and bake for 15 to 20 minutes. Let pan cool for 2 minutes and then transfer to a cooling rack.
For more crowd-friendly recipes, try one — or all — of our party pumpkin dips. Love pumpkin so much, you’d like to eat it on the daily? Try our pecan pumpkin butter spread on waffles, toast, muffins, and more.
