pumpkin recipes

Pumpkin Cornbread from Delish.com is an absolute must try this fall. 

Pumpkin Cornbread

Cooking spray,

c. yellow cornmeal

c. all-purpose flour

tbsp. baking powder

cinnamon

nutmeg

baking soda

salt

c. pumpkin puree

sour cream

brown sugar

c. butter

eggs

c. butter, softened

tbsp. honey

This was a easy and delicious recipe.  Thanks

This is delicious. I served it for breakfast with hot applesauce over it and links on the side. The comments were that it was a beautiful fall dish.

This recipe was very easy and came out delicious!
Diane

https://streaming.hearstdigitalstudios.com/efdace6e-cb78-4b96-ab9a-5df86a6c261c/video_rover_16x9_1080p_hd_1542311153_24237.mp4

Forget traditional cornbread. This pumpkin recipe is about to be your new favorite Thanksgiving recipe.

Pumpkin Cornbread Will Be The First Thing Devoured At Your Thanksgiving

Pumpkin Spice Pancakes go perfect with crisp fall mornings. 

Pumpkin Spice Pancakes

baking powder

tbsp. packed light brown sugar

kosher salt

ginger

c. milk

pure vanilla extract

Butter,

Made this and loved it. Added a tab bit more milk to thin out the mixture, which allowed them to cook better. Used a cinnamon/vanilla syrup with a few pecans for toppings. I’d make it again.

Gross. Mushy on the inside even after cooking a really long time, bland and a complete waste of resources. Don’t do it.

Very shallow and pedantic, quite shallow and padantic, hmmmmm yes

There might be too much pumpkin in this recipe and that is why it doesn't cook all the way through. I did use Libby's and had the same problem with the pancakes not cooking all the way through.

I made these.  They tasted great but mine did not get fluffy like the picture.

These pancakes are so freaking good!! I’ve made a few different recipes for pumpkin pancakes and this one is my favorite!

https://streaming.hearstdigitalstudios.com/c656c256-4291-4bfb-91b6-d6abe2527789/video_rover_16x9_1080p_hd_1555082591_4785.mp4

The Strawberry Cheesecake Pancakes have a delicious homemade strawberry syrup.

Strawberry Cheesecake Pancakes Are The Ultimate Brunch Treat

Every Thanksgiving dessert table﻿ needs a pumpkin pie﻿, and this recipe is it. The best part: you can make it ahead of time.

Homemade Pumpkin Pie

butter,

sugar

apple cider vinegar

tbsp. ice water (or more, if needed)

pumpkin puree

heavy cream

eggs,

tbsp. all-purpose flour

pumpkin pie spice

Whipped cream,

Best pumpkin pie ever!!! It has nice flavor and not too sweet, just right. I didn't make the pie dough, I just brought a pre made one from aldis, but the filling is too die for

Lena is a great baker!
  She knows how to explain things for us!  I just wish the real measurements for all ingredients would be included!  And it would be so lovely to have a printable recipe also!

https://streaming.hearstdigitalstudios.com/b485d307-5ee1-4329-aa36-4ea01a963a05/video_rover_16x9_1080p_hd_1573505441_50299.mp4

It's Thanksgiving and there are pies flying everywhere! Watch this to see how to make the best darn pie you possibly can!

Here's How To Make The Best Homemade Pumpkin Pie

Swap regular mashed potatoes for a sweet and chilli pumpkin version in this riff on steak and mash.

Steak With Mustard Sauce And Chilli Pumpkin Mash

potatoes, peeled, chopped

butternut pumpkin, peeled, chopped

red chilli, seeds removed, finely chopped

unsalted butter

x 150 grams rump steaks, trimmed

tbs wholegrain mustard

(250 milliliters) salt-reduced beef stock

baby spinach leaves

Steak with mustard sauce and chilli pumpkin mash

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456863001&=domain=del

5348771529001-5977456863001

This is our best basic pumpkin bread recipe. Feel free to fold in 1 cup of something fun—like chocolate chips, nuts, dried cranberries, or pepitas—once the batter is made. 

Pumpkin Bread

c. (1 stick) butter, melted

c. sugar

Cinnamon-sugar,

LOVE this, have made it many times. I like it with only half a cup of sugar.

This pumpkin bread is easy to make and tastes great. Followed directions, turned out great!

This turned out amazing and was so easy to bake!

i realized as i was already mixing the ingredients together that i only had about 3/4 c. of granulated sugar, so i added dark brown sugar for the rest. i found the parchment/cooking spray cumbersome, so might just try buttering and dusting with flour next time, and there is no way that all that batter would have fit in an 8x4 loaf pan, so i used one slightly larger (9.25x5.25) and seemed to be about right. i also added about 1/2 c. of chopped pecans to the batter, and sunflower seeds to the top with the cinnamon and demerara sugar. i removed it from the oven at about 65 mins, took the loaf out of the pan and cooled it on a rack for almost 30 mins before cutting into it. honestly, it smelled so good, i'm surprised i waited that long. i was worried it would be too sweet with the brown sugar sub, but it was perfect!

Probably the best pumpkin bread I ever had! Are use vegetable oil instead of butter, and it came out very light and moist.

I made this a few minutes ago. The only changes I made to the recipe were using self rising flour and adding half as much cinnamon and ginger because I didn't have nutmeg. The single recipe actually made two regular size loaves. It baked more like a cake and still moist, though not as moist as a bread would have been. Did I stir the batter too much which made it cake-like? My husband and I sampled half a slice and it's very good. We'll have a full slice with coffee pretty soon!

What can be substituted for the sour cream?

https://streaming.hearstdigitalstudios.com/11c4fb4a-72f5-4129-8b64-c186940b76d5/video_rover_16x9_1080p_hd_1531832815_7782.mp4

Pumpkin Bread Will Give You All The Fall Feels

Pumpkin swiss roll cake with a cream cheese whipped cream filling. Made with a light &amp; fluffy genoise that&#039;s not too sweet, with pumpkin and spice flavor! WELL TESTED AND FOOLPROOF RECIPE!EASY - This recipe is easy, with the detailed step by step method provided. It&#039;s best to be familiar with the ingredients and technique before attempting this recipe. So read through the recipe first. Have all the ingredients measured and ready to go before you start.US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.

Pumpkin Swiss Roll Recipe

g brown sugar (½ cup)

flour

tsp baking powder

½ tsp ground ginger

cloves

g warm melted butter

vanilla

pumpkin puree (¾ cup)

oz cream cheese

whipping cream (35% fat, 1 cup)

g confectioner's sugar

tsp vanilla extract

Pumpkin swiss roll recipe

Lightly grease a 10 x 15 inch jelly roll pan. Line the pan with parchment paper, with an overhang along the short edges of the pan (to make it easy to remove the cake from the pan). Butter and dust the exposed edges with flour. Set aside.

Preheat oven to 350°F / 180°C.

Melt the butter, and add the pumpkin puree. Heat over medium heat until the pumpkin is warm as well. Add the vanilla extract and stir to combine. Set aside in a medium bowl.

Sift the dry ingredients (flour, spices, and baking powder) into a separate small bowl.

Bring a few inches of water to a simmer in a medium saucepan.

Place the eggs in a metal mixing bowl that can fit over the saucepan. Add the sugar and salt, and whisk to combine.

Place the bowl over simmering water (not touching the water) and whisk continuously for about 2 - 4 minutes until the egg mixture is warm to the touch or until the eggs reach a temperature of about 110 - 120°F.

Remove the egg mixture from the heat. And remove the saucepan from the heat.

Place the mixing bowl in your stand mixer with the whisk attachment. Whisk on high speed for about 5 - 6 minutes. The eggs should at least triple in size.

To check if the egg mixture is at the right consistency, take some of the egg mixture with your whisk attachment and create some ribbons on the surface. The ribbons should remain on the surface and not immediately disappear.

Sift the dry ingredients evenly over the surface of the egg mixture. Make sure it&#039;s sifted evenly, so that the flour doesn&#039;t collect at one spot and sink to the bottom.

Using a wide spatula (or the largest spatula you own), fold the flour into the egg mixture. Rotate the bowl after every fold to make sure all the flour is well incorporated, and there are no dry spots in the batter or the bottom of the bowl. Be careful not to deflate the mixture by overmixing – this should not take more than 15 folds.

Now it&#039;s time to mix in the pumpkin butter mixture, which should be warm before being mixed in. If it’s not, microwave for a few seconds to warm it up.

Add roughly 1 cup of the cake batter (using your spatula) to the pumpkin butter mix. Mix well to incorporate the butter and cake batter until emulsified.

Gently spoon the pumpkin butter batter mix evenly over the surface of the rest of the cake batter in the mixing bowl. I use the flat side of my spatula to break the flow of the butter mixture as I do this, so that it doesn’t sink to the bottom of the bowl.

Fold the butter mixture into the rest of the cake batter. Do this gently with as fewer folds as possible so as not to deflate the cake batter. No more than 8 folds. The cake batter can easily deflate at this point, so be careful.

Pour all the cake batter into the prepared cake tray. Using an offset spatula, spread the batter into the corners of the tray and make sure it&#039;s distributed as evenly as possible.

Knock the tray on a firm surface (kitchen counter) about 3 – 4 times to get rid of any large air bubbles trapped in the batter. Give the tray a little shake to evenly distribute the batter again.

Bake the cake in the preheated oven for about 10 - 15 minutes (12 minutes in my conventional oven), rotating halfway through the baking process if needed.

The cake is done when the surface is springy to the touch, or when a toothpick inserted into the middle comes out clean.

Remove the cake from the oven. Let it cool for about 1 minute.

Pumpkin swiss roll cake

The bottom side of the cake will be the presentation side for the swiss roll (see pictures in the post for reference). You can use the parchment paper you baked the cake in to roll up the swiss roll for convenience. If you prefer to use a new parchment paper, you can do that too. See recipe notes for directions.

Run a sharp knife along the edges of the cake in the cake pan to loosen it from the pan. Gently lift the cake from the baking tray and place it on your work surface (slip a cake lifter or flexible cutting board underneath for support if needed).

Sift confectioner&#039;s sugar over the surface of the cake.

OPTIONAL STEP ONE – Along one of the short ends of the cake, make a diagonal cut as shown in the pictures in the post. This helps create a neat seal when the cake is rolled up, as described below.

OPTIONAL STEP TWO – On the opposite short end of the cake, make two shallow cuts (2 mm deep), parallel to the short edge. The first cut is 1 inch from the edge, and the second is 1 inch from the first cut. DO NOT cut all the way through! See pictures in the post for reference. This step helps maintain an even thickness as the cake is rolled up.

Fold about 1 inch of parchment paper overhang over the short edge with the shallow cuts, and start rolling up the cake into a spiral. Make sure the spiral is tight, but not too tight that it crushes the cake. Keep rolling until the cake is completely wrapped in parchment paper. Use another parchment paper or cloth napkin to wrap the swiss roll further to help keep its shape. This will prevent unravelling. Make sure the cake is stored with the seam side down. Let it cool completely to room temperature.

Rolling up the pumpkin swiss roll cake

Once the cake is cooled, gently unravel the cake.

Spread a thin layer of cream cheese whipped cream, about ½ - 1 cm (¼ - ½ inch) thick over the surface. Leave about a 2 - 2.5 cm (1 inch) margin at the short edge with the diagonal cut.

Now roll up the cake again, but make sure to loosen the parchment paper from the cake as you go. Make sure the cake is firmly rolled up, while maintaining its shape, and the filling isn&#039;t squeezed out much. Wrap the cake well with parchment paper and/or a cloth napkin so that the cake doesn&#039;t lose its shape. You can use the parchment paper to shape the cake if the roll seems loose.

Refrigerate for a few hours until the cake and filling have firmed up.

Slice off the ends of the cake with a warm serrated knife so that the swiss roll cake looks neat.

Serve with a dusting of confectioner&#039;s sugar on top.

Filling the cake

Make this while the cake is cooling to room temperature.

Place the cream cheese in a large bowl and whisk until creamy and fluffy. Scrape out the cream cheese into a separate small bowl.

In the same large bowl, place the chilled whipping cream, confectioner’s sugar, and vanilla.

Whisk on low speed to combine. Then increase the speed to medium and whisk until you have soft peaks.

Add the creamed cream cheese back into the large bowl and whisk until it’s all mixed through. Keep whisking until you have stiff peaks. Take care not to over-whisk, as this could lead to the whipped cream splitting.

The whipped cream cheese filling is now ready to be used.

Whipped cream cheese filling

Sneak more veg into kids' diets with this easy, tasty rice dish - mash the sweet butternut squash if your little one doesn't like bits

Sausage & squash risotto

pack ready-chopped butternut squash,

chicken stock cubes

olive oil

sausages, meat squeezed from the skins and rolled into mini meatballs

onion,

garlic cloves, crushed

thyme sprigs, leaves

turmeric

risotto rice

parmesan, grated,

Boil the kettle. Put the squash in a heatproof bowl, add a splash of water and cover with cling film. Microwave on High for 8-10 mins or until the squash is tender. Meanwhile, crumble the stock cubes into a pan, add 1.2 litres hot water from the kettle and set over a low heat to simmer gently.

Heat the oil in a large, high-sided frying pan. Add the sausage meatballs and roll them around in the pan for 5-10 mins until browned all over and cooked through. Remove from the pan and set aside. Add the onion and sizzle gently for 5 mins, then add the garlic and cook for 1 min more, stirring to prevent it from burning. Stir in the thyme, turmeric and risotto rice for 1 min, coating the rice in the oil from the pan. Start adding the stock, a ladleful at a time, stirring well every 1-2 mins until the liquid is absorbed and the rice is cooked.

Mash half the squash and add to the pan along with the sausage meatballs and Parmesan. Stir, then top with the remaining squash, cover with a lid and leave for 2 mins. Serve with extra Parmesan.

Apple flavor isn&#x27;t totally off limits if you&#x27;re low carb or Keto!  Use my sneaky recipe for Keto Caramel Apple donuts - that&#x27;s dairy free as a bonus! - and enjoy one of the most wonderful flavors of fall in a low carb, baked donut!

Keto Dairy Free Caramel Apple Donuts

Lupin Flour

Oat Fiber

Almond Flour

Tbsp. Ground Flax

Tbsp. Psyllium Husk

Baking Powder

Celtic Sea Salt

Eggs

Kite Hill unsweetened yogurt {or greek yogurt

Lakanto Classic Sweetener

dropper Sweetleaf Stevia

Chayote Squash, prepared according to directions.

Cinnamon

Apple Extract

Caramel Icing found HERE

Quick &amp; easy pumpkin cauliflower curry recipe made with canned pumpkin, coconut milk, curry paste &amp; lots of vegetables for a healthy vegetarian dinner.

Easy Pumpkin Cauliflower Curry

oil,

green curry paste

garlic (about 6 cloves)

coconut milk

pumpkin puree (15 ounce)

cauliflower florets (small bite-sized pieces)

red bell pepper,

peas

soy sauce

turmeric powder

hot cooked rice

lime cilantro

cashews pieces,

In a large saute pan or cast iron skillet, heat the oil and curry over medium to medium-high heat, stirring to combine it well. Let it cook until it starts to smell very fragrant and is well combined, about 2 minutes.

Add the onion and cook until soft, about 5 minutes.

Add the ginger and garlic and cook until fragrant, about 30 seconds.

Pour in the coconut milk and add the pumpkin puree. Stir to combine.

Add the cauliflower pieces. Bring the mixture to a simmer and let it cook, stirring often, for 10-15 minutes or until the cauliflower is tender but not mushy.

Stir in the bell pepper, peas, soy sauce, turmeric powder, and sugar. Simmer for an additional 5 to 10 minutes until the veggies are tender (but not overcooked) and everything is well combined.

Serve the curry over hot cooked rice with a dash of fish sauce, a sprinkle of chopped cilantro, and a squeeze of fresh lime on the top. Don&#8217;t skip these &#8211; they are a must for finishing off the dish. More soy sauce to taste can be substituted for the fish sauce. You can also add a few tablespoons of cashews to the top before eating.

Every fall Cracker Barrel serves up this amazing pumpkin custard with gingersnap crust and pumpkin pie spice flavored whipped cream. You can make it at home with this copycat recipe.

Top 40 pumpkin recipes recipes from across the web

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