pumpkin recipe

<p>Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies. The BEST.</p>

Pumpkin Rigatoni with Rosemary Walnut Crispies

butter

garlic,

pumpkin puree

broth

heavy cream

salt

lemon

rigatoni

walnuts, chopped

rosemary leaves

brown sugar (I

black pepper

Rosemary Walnut Crispies: 

Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.

Pasta: 

Cook according to package directions. Drain.

Pumpkin Alfredo Sauce

While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic &#8211; it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you&#8217;re into that. Add cooked pasta to the sauce.

Assemble

Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you&#8217;re fancy.

This recipe looks like perfection. It's a chilly spring day here in South Africa, want to make this :)

Hey Lindsay. Really like this recipe. Easy nutritious and a great source of energy. I'm thinking to add Pumpkin rigatoni to my post work out meal :) thank you for sharing, the way you explain preparing these dishes are really fun and interesting. Keep up the good work. All the best wishes for the future, stay blessed.

Just made this tonight and it was DELICIOUS. The toasted walnut combo with the sweet was perfect. Will definitely be making again, and sharing with friends!

This was amazing, but my sauce came out super thin! Wondering where I went wrong? Maybe I'll add some flour to the butter next time. Anyway, like I said, still delicious and those crunchies are EVERYTHING!!

My husband made this last night and let me say it's so yummy! I do have a little feedback I'd like to share. He is a recipe follower to a tee, me not so much. He was going step by step and then once he had the crisp topping made and the sauce was thickening that's when he realized he should've cooked the pasta first. He reccomends moving up the step of boiling the pasta to while you're making the crisp topping so that you dont' have to wait for that and can gobble it down right away! Minor delay but it was worth the wait! Thanks, POY team!

I've bookmarked this too! What a great idea for a hearty fall meal. Pumpkin pasta is definitely worth a try!

Hi Thanks for sharing the information about the pumpkin its very delicious

This is absolutely delicious. Bring on Fall.

This was AMAZING!!!!! So so delicious. Love the sweet and savory combo. What is the best way to store the walnut crispies?

I love this recipe Lindsay &amp; pnchofyum!! Thank you so much, It was so good!!!. I enjoy that there is always nutrition facts after the recipe and that it makes my heart sing with every bite. I was so inspired, I had to share what really sparked my interest to find a new recipe

https://www.youtube.com/watch?v=5u6Zy81dsFc

Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies.

Full recipe: https://pinchofyum.com/pumpkin-rigatoni

Instagram: https://www.instagram.com/pinchofyum/
Facebook: https://www.facebook.com/pinchofyum/
Twitter: https://twitter.com/pinchofyum
Pinterest: https://www.pinterest.com/pinchofyum/

Enjoy the best of fall with this classic Pumpkin Soup from Delish.com.

Pumpkin Soup

olive oil

onion,

pumpkin

chicken broth

Kosher salt

c. heavy cream,

What month do you start eating pumpkin everything?

Peeling a raw pumpkin was EXTREMELY hard.  

I added some basil leaves while simmering to give a little punch.  It was a thicker, more hearty chicken soup. Next time I will dice and pan fry chicken and add it in.  Make it a pumpkin base chicken soup.

Super easy and delicious. Even my keto niece loved it (without the cream-subbed butter instead). I cut it in half (just in case). Now I'm going to do the other half of the pumpkin but add 2 slices cut up bacon with the onion and garlic. Will repost after tasting. I have been medically really compromised recently so thank you very much for a recipe I was able to do. It got me back in the kitchen (a little restricted, but feeling some accomplishment). Happy Holidays to all.

This is my first time trying this soup and it was delicious and I used garlic salt I’m a vegetarian so I couldn’t put the meat base in it so I added a few extra seasonings with the onion and the garlic salt and pepper and it was delicious

My first time cooking pumpkin soup, it turned out amazing!!, used soy milk blended with olive oil as a cream substitute since l don't eat dairy products. Made enough to last me a week so will just be reheating it

Brown Butter Pumpkin Spaetzle—If comfort food could get any more comforting, then this is it. These homemade dumplings are a heavenly side dish for fall.

Brown Butter Pumpkin Spaetzle

all purpose flour

white pepper

nutmeg

eggs

buttermilk

unsalted butter

garlic (minced)

parsley

kosher salt (to taste)

pepper (to taste)

parmesan cheese

Make the spaetzle dough by whisking together the flour, salt, pepper and nutmeg in a large bowl. In a separate small bowl, beat the pumpkin puree, eggs and buttermilk until well combined. Add the egg mixture to the flour, and using a wooden spoon or spatula, gently stir together until you have a sticky dough. Depending on your puree and eggs, you may find that your dough is too thick. If that is the case, add a little more milk or water, about a tablespoon at a time, until the sticky dough is on the thin side, almost like a thick pancake batter. Let the dough sit in the refrigerator while you bring some water to a boil. This can even be done the night before.

Bring a pot of salted water to a boil. Using a spaetzle maker or colander, pass the dough through the holes and drop it into the water. The dumplings will cook quickly and float to the top. Use a slotted spoon to retrieve the spaetzle. Set aside in a colander to drain.

Make the browned butter sauce by melting the butter in a saute pan over medium heat. Add the garlic and cook the sauce, stirring, for about 5-7 minutes, until the butter is golden brown. Skim any foam from the sauce and discard. Stir in the spaetzle and parsley, and season with salt and pepper. Toss in a generous sprinkling of parmesan cheese and transfer to a serving dish. Serve while hot with shavings of parmesan cheese.

Cinnamon Rolls in under one hour made with refrigerated dough, a delicious pumpkin filling, and an incredible pumpkin pie spice cream cheese frosting!

Pumpkin Pie Cinnamon Rolls

(16 ounces, total) Pillsbury Crescent Rounds

butter (, melted)

pumpkin puree ((NOT pie filling))

milk

brown sugar

cinnamon

cream cheese (, softened)

sugar

pumpkin pie spice

vanilla extract

Preheat oven to 375°F. Lightly grease two 8-inch cake pans with non-stick spray; set aside.

Separate dough and unroll. You should have 16 pieces.  Brush each piece of dough with melted butter.

In a small bowl, mix together pumpkin puree, milk, brown sugar, cinnamon and nutmeg.

Evenly divide pumpkin filling and spread over each piece of rolled-out dough. Carefully roll up each piece of dough, lightly pinching the seams together. Arrange the rolls 1 inch apart in the prepared cake pans.

Bake for 16 to 18 minutes, or until tops are golden brown.

Place cream cheese in your mixer&#039;s bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Place cream cheese in your mixer's bowl and cream for 1 minute, or until creamed. Gradually add in powdered sugar and continue to beat until creamy and smooth. Mix in pumpkin pie spice. Add vanilla and mix until thoroughly combined.

Remove pans from oven and immediately brush each roll with frosting. Serve and enjoy!

In the meantime, prepare the frosting.

A quick and easy 20 minute creamy pumpkin ravioli recipe.  It&#039;s the perfect weeknight meal to impress your friends and family when you are short on time.

20 Minute Creamy Pumpkin Ravioli

tbsp butter

garlic

½ c half & half

tsp fresh rosemary, minced

¾ c fresh parmigianno reggiano cheese, grated

fresh pepper

cheese

Melt butter in a pan over low heat

Add the minced garlic and stir, cook for...

Add the minced garlic and stir, cook for 3-5 minutes to get the garlic nice and fragrant

Add the nutmeg

Turn heat up to med/low

Add the pumpkin puree, stirring

Cook for 2-3 minutes

Pour in the half and half, whisking to...

Pour in the half and half, whisking to incorporate

Add in the fresh rosemary, parmigiano cheese, salt...

Add in the fresh rosemary, parmigiano cheese, salt and pepper

Turn heat up to medium and bring it...

Turn heat up to medium and bring it to a low boil

Once it’s at this point turn heat back...

Once it’s at this point turn heat back down to low

Pour the cooked ravioli in to the pumpkin...

Pour the cooked ravioli in to the pumpkin sauce, mix and serve

https://mediavine-res.cloudinary.com/video/upload/qbsimbiezfvusfewgyru.mp4

Less than a half hour is all you need to whip up this delicious recipe for 20 minute pumpkin ravioli.  Seasoned with fresh rosemary and lots of parmigiano cheese makes these pumpkin raviolis super creamy and rich.  It will be a house favorite!

Easy 20 Minute Pumpkin Ravioli

Moist, delicious, and perfectly spiced this pumpkin bread is filled with a cream cheese swirl. This easy recipe for pumpkin cream cheese bread is the perfect fall breakfast or snack. 

Pumpkin Cream Cheese Bread

Vegetable Oil

66 Grams Brown Sugar

66 Grams Granulated Sugar

Pure Pumpkin Puree

Large Egg, at room temp.

Teaspoons Pure Vanilla Extract

188 Grams All-Purpose Flour

Teaspoons Pumpkin Pie Spice

Teaspoon Baking Powder

Teaspoon Baking Soda

Teaspoon Salt

Cream Cheese, softened to room temp.

Grams Sugar

Tablespoons All-Purpose Flour

Teaspoon Vanilla Extract

Preheat oven to 350F/180C and grease a 9X5 loaf pan.

In a large bowl add the vegetable oil, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla extract mix to combine.

In a small bowl whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Gently fold the dry ingredients until just combined. Pour 2/3rds of the batter into the prepared pan and spread into an even layer.

In a medium bowl whisk together the cream cheese, sugar, flour, and vanilla extract. Once fully combined, whisk in the egg until fully combined. Pour on top of the pumpkin bread layer, spreading cream cheese into an even layer.

Using a spoon and spatula place the remaining pumpkin bread batter on top trying to cover the cream cheese layer completely and evenly. Bake for approximately 40 to 50 minutes, or until a toothpick inserted comes out clean with no wet batter. Let cool on a wire rack for at least 20 minutes before inverting to cool completely. Store in an air-tight container.

Dreaming of this loaf right now while I am at work..... Most certain this is what ill be making after work this evening!

Sooo yummy! I made this today and love it! I accidentally put in double the cream cheese but it still turned out amazing! I also added pecans, cinnamon and brown sugar as a topping ... yummm!

This recipe was great! The flavor was so pronounced and the cream cheese just added to it! I love all of her baking recipes, especially her cupcake ones.
The only issue I had was when poured the batter into the pan. I recommend doing more of a half-and-half when it comes to putting the bread batter into the pan. The 1/3 I had saved at the end to put on top of the cream cheese wasn’t quite enough, so I ended up using a spoon to fold the cream cheese all throughout the bread. Otherwise, awesome recipe!

this recipe was delicious!!! I think I added the cream cheese part too close to the top so the tops of the loafs kept falling off lol! but thank you so much for sharing:)

I love this recipe. Yummy and so easy to make. Perfect way to start the fall season.  5 star!!!

I was so excited about this recipe but the bread didn’t rise at all.  I make a lot of breads and this is the first time I’ve ever had this happen. I followed the recipe exactly but it was very dense and flat...  I don’t know how anyone else had a good result.

This was a great recipe to get back into baking with. Easy to follow instructions, the ingredients were all easy to find and didn’t take that long. I didn’t use all spice or nutmeg in my bread but it was still stupid flavorful. I added chocolate chips to the top for a nice extra sweetness. I’d definitely use this recipe again!

I've made this pumpkin bread in the past and I continue to come back to it. It's amazing. My family loves it and so do I.

I made this bread for my husband's birthday. We just needed a low-key "cake" this year, for obvious reasons. It was perfect. Mine fell a little bit, but I'm sure it was because I didn't have very much of the pumpkin part on top and I swirled it. But it was still very yummy! Thank you!

Hello from Malaysia! I’ve tried your recipe and turned out so tasty! In Malaysia we dont have pumpkin spice or anything related to it, so I was curious to try the recipe. Easy to prepare and happy with the result.

It never says where and when to add the baking powder. I assumed to the bread and not the cream cheese layer, but that layer ended up runny and kind of melting into the bread so maybe it was supposed to go in that layer?

Yummy recipe! Made it as written and it turned out great, will definitely make again.

The beauty of cooking is doing things your way and this versatile risotto recipe allows you to add more veggies or swap bacon for pancetta.

Pumpkin and pancetta risotto

Massel vegetable liquid stock

brown onion, chopped

arborio rice

butternut pumpkin, peeled,

peas

finely-grated parmesan cheese

pancetta

This easy pumpkin bread is moist, tender, and truly decadent! The pumpkin flavor is spot on and the warm fall spices are just perfect. This makes 2 loaves!

Pumpkin Bread

vegetable oil

water

white sugar

all-purpose flour

baking soda

cloves

ginger

Prep. Preheat oven to 350°F and grease two 9x5 loaf pans.

Combine. In a large bowl, mix together pumpkin puree (1 can), eggs (4), oil (1 cup), water (2/3 cup), and sugar (3 cups) until well blended.  In a separate bowl, whisk together the flour (3 1/2 cups), baking soda (2 teaspoons), salt (1 1/2 teaspoons), cinnamon (1 teaspoon), nutmeg (1 teaspoon), cloves (1/2 teaspoon), and ginger (1/4 teaspoon).  Stir the dry ingredients into the pumpkin mixture until just blended.

https://player.vimeo.com/video/627987535?h=7899276516

Combine Pumpkin Bread ingredients. In a large bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Stir the dry ingredients into the pumpkin mixture until just blended.

Pumpkin Bread-Step 1

Bake. Pour into prepared pans and bake for about  60-75 minutes -- cover the top of your pans with aluminum foil if they start to brown (mine started to brown after 45 minutes).  Loaves are done when a toothpick inserted in the center comes out clean.

https://player.vimeo.com/video/627987772?h=81680b3440

Bake Pumpkin Bread. Pour into prepared pans and bake for about 60-75 minutes -- cover the top of your pans with aluminum foil if they start to brown. Loaves are done when a toothpick inserted in the center comes out clean.

Pumpkin Bread-Step 2

Glaze. Meanwhile, make the glaze by stirring heavy cream into powdered sugar (1 cup) -- start with 1 tablespoon of heavy cream, and add only as much as you need to get the glaze into a slightly runny consistency, you don&#39;t want it to be too thin. Place glaze in a resealable bag, and snip a small hole in the tip. Drizzle over the top of your cooled loaves.

https://player.vimeo.com/video/627987797?h=e8fffae1c8

Glaze. Meanwhile, make the glaze by stirring heavy cream into powdered sugar -- start with 1 tablespoon of heavy cream, and add only as much as you need to get the glaze into a slightly runny consistency, you don't want it to be too thin. Place glaze in a resealable bag, and snip a small hole in the tip. Drizzle over the top of your cooled pumpkin bread loaves.

Pumpkin Bread-Step 3

Gluten-Free Pumpkin Pie! A crowd-pleasing holiday favorite made from scratch with a flaky gluten-free pie crust. Thanksgiving isn’t complete without it!

Gluten-Free Pumpkin Pie (with Homemade Crust)

butter ((1 stick))

(ice water)

sour cream

white vinegar or rice vinegar

gluten-free 1:1 baking flour (180 grams)

15 pumpkin

(1 can) evaporated milk (or 1 cup full-fat coconut milk)

Cut the butter into small 1/4-inch pieces and freeze for 10-15 minutes.

Combine the ice water, sour cream, and vinegar in a small bowl. Whisk until smooth and set aside.

Process the flour, sugar and salt in the bowl of a food processor until combined. Scatted the butter over top and pulse until the butter is the size of large peas, about 10 pulses.

Add the sour cream mixture and pulse until the mixture begins to clump around the blade, about 10 pulses.

Turn the dough out onto a piece of plastic wrap. Gather into a a flat disc and wrap tightly in the plastic wrap. Refrigerate for 1 hour or up to 2 days.

If you refrigerated the dough longer than 1 hour, let the dough sit at room temperature for 15 minutes before rolling. Roll the pie crust out between 2 large pieces of plastic wrap, to ¼ inch thickness.

After rolling, remove the top piece of plastic wrap and flip into a 9-inch pie plate. Gently ease the dough into the edges of the pan before removing the 2nd piece of plastic wrap. Trim any excess edges with scissors and shape the edges as desired.

Wrap the shaped pie crust loosely in plastic and place in the freezer for 15 minutes or up to 1 hour until chilled and firm.

For the Crust:

Preheat the oven to 425 F.

In a medium bowl, whisk together the sugar, cinnamon, ginger, cloves and salt. Whisk in the remaining ingredients until smooth.

Pour filling into the prepared pie shell - pouring any extra filling into ramekins if needed. Bake for 15 minutes. Reduce the heat to 350 F and bake for another 40-50 minutes until the custard is set.

Top 20 pumpkin recipe recipes from across the web

The most viewed pumpkin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pumpkin Rigatoni with Rosemary Waln...

Pumpkin Soup

Brown Butter Pumpkin Spaetzle

Pumpkin Pie Cinnamon Rolls

20 Minute Creamy Pumpkin Ravioli

Pumpkin Cream Cheese Bread

Pumpkin and pancetta risotto

Pumpkin Bread

Gluten-Free Pumpkin Pie (with Homem...

Pumpkin Pie Bites

Slow-Cooker Pumpkin Butter

Spiced pumpkin and red lentil soup ...

Pumpkin Cream Cheese Bread

Healthy Pumpkin Eggnog Smoothie

Iced Pumpkin Oatmeal Cookies

Savory Stuffed Pumpkin

Flourless Chickpea Pumpkin Muffins

Moist & Lofty Gluten-Free Pumpk...

Pumpkin Seed Brittle

Maple Glazed Streusel Pumpkin Crumb...

Top 20 pumpkin recipe recipes from across the web

The most viewed pumpkin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Rigatoni with Rosemary Waln...

Pumpkin Soup

Brown Butter Pumpkin Spaetzle

Pumpkin Pie Cinnamon Rolls

20 Minute Creamy Pumpkin Ravioli

Pumpkin Cream Cheese Bread

Pumpkin and pancetta risotto

Pumpkin Bread

Gluten-Free Pumpkin Pie (with Homem...

Pumpkin Pie Bites

Slow-Cooker Pumpkin Butter

Spiced pumpkin and red lentil soup ...

Pumpkin Cream Cheese Bread

Healthy Pumpkin Eggnog Smoothie

Iced Pumpkin Oatmeal Cookies

Savory Stuffed Pumpkin

Flourless Chickpea Pumpkin Muffins

Moist &amp; Lofty Gluten-Free Pumpk...

Pumpkin Seed Brittle

Maple Glazed Streusel Pumpkin Crumb...

The most viewed pumpkin recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Moist & Lofty Gluten-Free Pumpk...