Fall. When the leaves change color. The air gets a bit chillier. And pumpkin becomes the ingredient du jour.
In honor of the season’s most popular fruit, here are 4 pumpkin recipes that are simple yet satisfying.
Don’t spend your hard-earned money on something you can make at home.
You Will Need:
- 2 cups milk
- 2 tablespoons canned pumpkin puree
- 1-3 tablespoons sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon pumpkin spice mix (can be store bought or made using the mix at the link)
- 1/2 cup strong hot coffee
- whipped cream
- Add milk, canned pumpkin and sugar to a medium saucepan and cook over medium heat until hot, but do not boil.
- Remove from heat and add vanilla extract, pumpkin spice mix and coffee.
- Pour into two large mugs then garnish, if desired, with whipped cream and an extra pinch of pumpkin spice mix.
Start your day with a pinch of pumpkin at breakfast or brunch.
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 4 large eggs, yolks and whites separated
- 1 pinch cream of tartar
- 5 tbsp granulated sugar, divided
- 1 cup milk
- 1 cup buttermilk
- 1/4 cup canola oil
- 1 cup canned pumpkin puree
- 1 tsp vanilla extract
- vegetable oil cooking spray
- apple cider syrup, maple syrup or butter pecan syrup, for serving
- Preheat oven to 225 degrees and preheat a belgian waffle iron (non belgian should work fine too) to medium heat. In a large mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg for 20 seconds. Create a well in center of mixture then set aside.
- To a separate medium mixing bowl add egg whites and cream of tartar, then using an electric hand mixer set on high speed, whip until soft peaks form, then add 2 Tbsp of the granulated sugar and whip until medium-stiff peaks form.
- In a separate medium mixing bowl whisk together milk, buttermilk, canola oil, pumpkin puree, vanilla extract, egg yolks and remaining 3 tbsp granulated sugar. While whisking, slowly pour milk mixture into flour mixture and mix just until combined (batter will be slightly lumpy), then fold egg whites into batter. Spray waffle iron lighlty and evenly with cooking spray then pour necessary amount (whatever fills your waffle iron, mine was a scant cup) into waffle iron and cook according to manufactures directions. Keep warm in preheated oven and repeat process with remaining batter. Serve warm with syrup of choice.
This twist on the classic Sloppy Joe is great for game days. Plus, it can be frozen to eat at a later date. (The fully equipped kitchens at The Commons on Kinnear in Columbus, OH and The Lofts in Morgantown, WV will surely have the freezer space you need.)
- 2 ¼ cups cook ground beef
- 10 ¾ fluid ounces tomato soup
- ⅔ cups pumpkin, canned
- 1 teaspoon pumpkin pie spice
- 2 teaspoons mince garlic, cloves
- 1 teaspoon onion powder
- 8 individual hamburger buns (serving day)
- Combine all ingredients in a large bowl. Place in large saucepan over medium heat and simmer covered for 30 minutes.
- Serve on a bun.
If pumpkin-flavored beverages and entrees aren’t your thing, try this snack.
You Will Need:
- 6 cups Chex cereal
- 2 cups dried fruit
- 1 1/2 to 2 cups nuts
- 1 1/2 to 2 cups pretzels
- 1 1/2 chopped graham crackers, diced in large 1-inch pieces
- 1/2 cup unsalted butter, melted
- 1/2 cup maple syrup
- 1/4 cup light brown sugar, packed
- 1 to 2+ tablespoons pumpkin pie spice
- 1 tablespoon vanilla extract
- salt, optional and to taste
- In a 5 to 6-quart Crock-Pot, add cereal, dried fruit, nuts, pretzels, and graham crackers. Recipe is very flexible. If you don’t have something, don’t like something, etc. use something you do have on hand or omit.
- In a microwave-safe measuring cup or bowl, melt the butter, about 1 minute on high power.
- Add the maple syrup, brown sugar, pumpkin pie spice, vanilla, optional salt, and whisk to combine.
- Slowly and evenly drizzle wet mixture over the dry ingredients in Crock-Pot and stir very well to combine.
- Cook covered on high power for about 2 hours, stirring well every 15 to 20 minutes. Start keeping a more careful eye on mix at about 1 1/2 hours to make sure pieces on bottom don’t start burning. All slow-cookers and ingredients vary, and cooking times will vary. Cook until there’s no visible liquid pooling and pieces have dried out. They will not be “dry” and will be more on the sticky and tacky side even when done, but do dry out more as they cool.
- Turn mixture out onto baking tray and allow to dry for at least 2 hours, overnight is better. Mix will keep airtight for up to 5 days.
What are some of your favorite pumpkin recipes? Feel free to share in the comments!
Images courtesy of Inspired Taste, Cooking Classy, Once A Month Meals, and Averie Cooks.