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5 Delicious Pumpkin Recipes

by evh on October 25, 2016

5 Delicious Pumpkin Recipes5 Delicious Pumpkin Recipes ~ I adore all things pumpkin. While I admit we food bloggers tend to get a little carried away with this special flavor, it is for good reason. Pumpkin is so versatile and can be eaten (or sipped) pretty much anytime of the day. It can be served hot or cold and also be whipped into something savory or sweet. Pumpkin can be found in an easy can form (just make sure it’s the real deal) or you make your own purée by simply roasting it low and slow in the oven which is sure to get the whole house smelling like fall. Here are just a few of my favorite ways to enjoy the flavor of pumpkin:

This Smokey Pumpkin Soup will warm you up.

Smokey Pumpkin Soup | LocalSavour.com

Try a creamy bowl of Sage Brown Butter Pumpkin Risotto.

Sage Brown Butter Pumpkin Risotto

Serve it up at breakfast time in this Brown Sugar Pecan Pumpkin Bread Pudding.

Brown Sugar Pecan Pumpkin Bread Pudding

Just use raw pumpkin seeds and make this Pumpkin Seed Pesto Crostini.

pumpkin seed pesto crostini

and of course there’s the classic Pumpkin Mummy Cookies perfect for the upcoming Halloween celebration.

Pumpkin Mummy Cookies | LocalSavour.com

How do you like to serve or enjoy pumpkin?

Smokey Pumpkin Soup
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Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Smokey Pumpkin Soup
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Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
10-15 minutes
Ingredients
  • 1 15 ounce can pure pumpkin puree
  • 4 cups vegetable broth
  • 1 cup applesauce unsweetened
  • 2 Tablespoons butter softened
  • 1 Tablespoons smoked paprika
  • 2 teaspoons onion powder
  • 2 leaves large bay
  • salt and pepper to taste
Servings: servings
Units:
Instructions
  1. Place pumpkin, 2 cups vegetable broth, apple sauce, butter, paprika, and onion powder into a blender. Blend or mix on high speed for 2-3 minutes or until is starts to become thick and creamy - slowly continue to add vegetable broth, one 1/4 cup at a time, until you reach the desired consistency of your soup.
  2. Place soup into a medium pan over low heat, add bay leaves and cook for 10-15 minutes on low.
  3. Remove bay leaves. Finish soup with salt and pepper to taste and garnish with herbs, sour cream, pumpkin seeds or apple slices. Serve with warm crusty bread. Serve hot or store for up to 4 days in an airtight container in the refrigerator. Freezes well.
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Sage Brown Butter Pumpkin Risotto
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Sage Brown Butter Pumpkin Risotto
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Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Servings Prep Time
4 -6 servings 10-15 minutes
Cook Time
25-35 minutes
Ingredients
  • 1 1/2 cups Arborio rice
  • 3 Tablespoons unsalted butter
  • 2 Tablespoons fresh sage minced
  • 1/2 cup white onion minced
  • 1 Tablespoon olive oil
  • 1 cup white wine
  • 5-6 cups vegetable stock
  • 15 ounces pumpkin puree or 1 3/4 cup of fresh pumpkin pureee
  • 1/2 teaspoon ground cinnamon powder
  • 1 cup parmesan cheese grated
  • 1 teaspoon kosher salt
Servings: -6 servings
Units:
Instructions
  1. Place a large heavy duty pan, over medium heat, sauté butter, sage and onion for 2-3 minutes or until butter just starts to brown a little. Add rice and olive oil, stirring for about 1-2 minutes until risotto starts to sound like beach glass. Stir in white wine and let reduce while continuing to stir. Stir in 1 cup of broth; continue cooking and stirring until liquid is absorbed. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup until risotto is ala dente –– or cook a bit longer if desired.
  2. Remove risotto from heat and stir in pumpkin puree, cinnamon, and parmesan cheese. Continue stirring until well incorporated and serve.
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Pumpkin Seed Pesto Crostini
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Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Pumpkin Seed Pesto Crostini
BigOven - Save recipe or add to grocery list
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Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Servings Prep Time
22-28 slices 10-15 minutes
Cook Time
4-8 minutes
Ingredients
  • 1 1/2 cups hulled pumpkin seeds raw, no shell pumpkin seeds
  • 1/2 cup olive oil
  • 1/2 cup parmesan cheese
  • 1 medium clove garlic
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 large baguette
Servings: slices
Units:
Instructions
  1. Preheat oven to 350 degrees. In a food processor add pumpkin seeds, olive oil, parmesan cheese, garlic, onion powder, salt, and pepper. Pulse until well combined and set aside.
  2. Slice baguette into 1/4"-1/2" rounds, place onto a cookie sheet and toast for 4-8 minutes or until slightly golden in color. Remove from the oven and top each slice with a heaping teaspoon of pesto and serve.
  3. Note: If making ahead of time, place a piece of plastic wrap directly over the top (pressing down) then cover the dish with a lid, or squeeze a bit of lemon juice over the top to keep it's lovely color over night, then cover with a lid. Toast the crostini the day before and you are good to go.
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Brown Sugar Pecan Pumpkin Bread Pudding
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Servings Prep Time
6 -8 servings 10 minutes
Cook Time
35-45 minutes
Servings Prep Time
6 -8 servings 10 minutes
Cook Time
35-45 minutes
Brown Sugar Pecan Pumpkin Bread Pudding
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Servings Prep Time
6 -8 servings 10 minutes
Cook Time
35-45 minutes
Servings Prep Time
6 -8 servings 10 minutes
Cook Time
35-45 minutes
Ingredients
For the pudding
  • 1 large French baguette cubed = 8-10 cups
  • 2 cups pumpkin puree (or 1, 15 ounce can)
  • 2 cups heavy cream
  • 6 large eggs lightly whisked
  • 3/4 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1 Tablespoon unsalted butter
for the topping
  • 1 cup pecans chopped
  • 2 Tablespoons brown sugar
  • 1 pinch kosher salt
Servings: -8 servings
Units:
Instructions
  1. Preheat oven to 350 degrees. Using the Tablespoon of butter, grease a 9 X 13 pan and set it aside.
  2. In a large bowl combine pumpkin, cream, eggs, brown sugar, cinnamon, nutmeg, and salt. Place bread cubes into the prepared pan and spread out evenly. Pour pumpkin mixture slowly over the top until all poured onto the bread cubes. Use the back of a spoon to gently press the cubes down into the pumpkin mixture to coat all of the cubes. In a small bowl combine topping, brown sugar, pecans, and salt. Next sprinkle topping over the top of the bread cubes evenly. Once finished, place into the oven and bake for 35-45 minutes or until lightly golden on the top and the pudding is cooked through.
  3. Remove from the oven and serve.
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Pumpkin Mummy Halloween Cookies
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Servings Prep Time
3 dozen 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
3 dozen 10-15 minutes
Cook Time
15-20 minutes
Pumpkin Mummy Halloween Cookies
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
3 dozen 10-15 minutes
Cook Time
15-20 minutes
Servings Prep Time
3 dozen 10-15 minutes
Cook Time
15-20 minutes
Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup pumpkin puree
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
For the icing:
  • 2 cups confectioners sugar
  • 3 Tablespoons milk
  • 1 Tablespoom unsalted butter melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup chocolate chips for the eyes
Servings: dozen
Units:
Instructions
for the cookies:
  1. Preheat oven to 350 degrees. In a medium bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, ground cloves, and salt and then set aside.
  2. In a large bowl, cream together the 1/2 cup of butter and both sugars. Add pumpkin, egg, and vanilla to butter mixture, and mix on a medium speed until creamy. Add in dry ingredients. Drop on cookie sheet by tablespoonfuls and flatten slightly. Bake cookies for 15-20 minutes. When finished remove cookies from the oven and let them cool on a baking rack. Once completely cooled begin making mummies.
  3. To make the “mummies” simply drizzle the icing over the tops in a zigzag like motion, add a couple of chocolate chips by putting a touch of icing on the bottom of them to help the chocolate stick to the cookies. Then, using a toothpick, add a tiny drop of icing for the pupils onto each chocolate piece.
for the icing:
  1. Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve a slightly thick drizzling consistency.
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