Your Food: Pump Up Your Pumpkin!


You’ve had of pumpkin pie and pumpkin bread – but have you ever tried pumpkin in a soup?

Now that fall is in the air, it’s a perfect time to merge these two fall favorites to get one delicious meal. Check out the recipe below!

Harvest Pumpkin Soup


2 to 3 pie pumpkins, about 4 pounds each
6 cups chicken stock
1 tsp. white pepper
1 tsp. nutmeg
3/4 cup sundried tomatoes, chopped
2 large yellow onions, chopped
6 cloves garlic, pressed
1 tsp. canola oil
1 bunch fresh marjoram, chopped
1-1/2 cup heavy cream
grated Gruyére cheese


Bake whole pumpkins at 350° for two hours with a few air holes sliced into the side for steam to escape. Remove from oven and cool.
Sauté onions and garlic with 1 tsp. canola oil in sauté pan on low heat until soft.
Remove seeds form cooked and cooled pumpkin. Scoop out meat and pulse in a food processor until smooth.
Combine all ingredients (except cheese) in a stock pot. Bring to a boil, then turn off heat. Serve with grated Gruyére on top.


Hey! Do you have a favorite pumpkin dish? Leave your recipe in the comments and you could win a $25 gift card! We’ll choose one winner from the comments at random on Friday, October 1.


  1. Catherine says

    Swirled Pumpkin Cream Cheese Bars
    * 6 tablespoons butter, melted and cooled
    * 1 3/4 cups sugar
    * 3 large eggs
    * 1 cup canned pumpkin
    * 1 3/4 cups all-purpose flour
    * 1 1/2 teaspoons ground cinnamon
    * 1 teaspoon baking soda
    * 1/2 teaspoon baking powder
    * 1/2 teaspoon ground nutmeg
    * 1 package (8 oz.) cream cheese, at room temperature


    1. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, and 1/3 cup water until well blended, scraping down sides of bowl as needed. In another bowl, mix flour, cinnamon, baking soda, baking powder, and nutmeg; stir or beat into butter mixture until well blended. Spread batter evenly in a buttered and floured 10- by 15-inch baking pan.

    2. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, and remaining 1/4 cup sugar until smooth.

    3. Drop cream cheese mixture in 24 evenly spaced 1-tablespoon portions over batter. Pull a knife tip through filling to swirl slightly into batter.

    4. Bake in a 350° oven until center of pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.

    5. Enjoy one of the BEST fall treats

  2. says

    Double-Layer Pumpkin Cheese Cake

    2 pkg. (8 oz. each) Fat Free Cream Cheese, softened
    1/2 cup Sugar
    1/2 tsp. Vanilla
    2 Eggs
    1/2 cup canned pumpkin
    1/4 tsp. Ground cinnamon
    Dash Ground nutmeg
    1/3 cup Graham Cracker Crumbs
    1/2 cup thawed COOL WHIP Sugar Free Whipped Topping

    1.) BEAT cream cheese, sugar and vanilla with mixer until well blended. Beat in eggs, 1 at a time, just until blended. Remove 1 cup batter; place in medium bowl. Stir in pumpkin and spices.
    2.) SPRAY 9-inch pie plate with cooking spray; sprinkle bottom with crumbs.
    3.) TOP with layers of plain and pumpkin batters. Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours. Serve topped with COOL WHIP.

  3. Stephanie Bray says

    Pumpkin Roll

    •3 Eggs
    •1 cup Sugar
    •2/3 cup Pumpkin
    •1 teaspoon Lemon juice
    •3/4 cup All-purpose flour
    •1 teaspoon Baking powder
    •2 teaspoons Cinnamon
    •1 teaspoon Ginger
    •1/2 teaspoon Nutmeg
    •1/2 teaspoon Salt
    •8 ounces Cream cheese — softened
    •4 tablespoons Butter — or margarine
    •1 cup Powdered sugar
    •1/2 teaspoon Vanilla
    In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. Add pumpkin and lemon juice, mixing until blended.
    In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10-by-15-inch jelly-roll pan.

    Bake at 350 ° for 15 minutes. Remove from oven. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10- inch side, roll cake up in towel. Set aside.

    While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
    Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

  4. Stacey English says

    Pumpkin Muffins
    • 4 eggs
    • 1 1/2 cups sugar
    • 1 cup vegetable oil
    • 15-ounce can pumpkin _ I like the organic they have at EF, but fresh is better–about 2 cups
    • 2 cups sifted all-purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons ground cinnamon
    • 1 teaspoon salt
    • 1 teaspoon baking soda
    Preheat the oven to 350 degrees F.
    Combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix. Bake for 22 minutes. Test with a tooth pick.

  5. Alameda McElraft says

    I love Pumpkin Spice Bundt Cake, it is what I take to parties/dinners in the Fall. It’s from

    1 pkg. spice cake
    1 can pumpkin
    1/2 c. oil
    1 pkg. vanilla instant pudding
    3 eggs
    1 tsp. cinnamon
    1/2 c. water
    1/2 c. pecans or walnuts

    Heat oven to 350 degrees. Mix all ingredients at medium speed for 5 minutes. Pour into greased and floured Bundt pan. Bake 45 minutes (check after 35 minutes). Let cool 10 minutes in pan. Cool completely.

    I love these for my son who has severe food allergies. They are Top 8 free. The recipe is from the blog Top 8 Free.

    Spookily Pumpkin Muffins

    2 bananas

    1 cup canned pumpkin*

    1 cup brown sugar

    1/2 cup rice milk

    2/3 cup canola oil

    3 1/2 cups safe flour

    2 tablespoons plus 2 teaspoons baking powder

    2 teaspoons pumpkin pie spice*


    1/4 cup brown sugar

    1/2 cup chopped rolled oats

    2 tablespoons canola oil

    1/2 teaspoon cinnamon*

    Preheat oven to 375 degrees.

    Place oats in blender and pulse a few times until they are roughly chopped. (Do not clean blender, we will be using it again.) In a small bowl, mix oats and brown sugar and set aside.

    Place banana in blender and puree until they become a smooth sauce-like consistency. Mix banana, pumpkin, sugar, rice milk, and oil until well blended. Combine dry ingredients and then gently stir into the wet mixture until just moistened.

    Top each of the muffins with one tablespoon of topping. Bake 20 minutes.

    Makes 24 regular muffins.

  6. Angela Holland says

    Pumpkin Cream Cheese Spread
    1 8 oz. package of cream cheese softened
    1/2 cup of canned pumpkin
    1/4 cup sugar
    3/4 teaspoon pumpkin pie spice
    1/2 teaspoon vanilla
    Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour. Makes 1 and 1/2 cups or 24 1-tablespoon serviings. Really great on whole wheat bagels! : ) Enjoy.

  7. Claudia Russell says

    I made this Chocolate Pumpkin Marble cake to bring to a baking party at work last fall and it was so good I ended up keeping it for myself! My husband and I ate it all!


    * 1 1/2 cups (3/4 lb.) butter, at room temperature
    * 3 cups sugar
    * 6 large eggs
    * 2 teaspoons vanilla
    * 1 1/4 cups canned pumpkin
    * 2 3/4 cups all-purpose flour
    * 2 teaspoons baking powder
    * 1 teaspoon salt
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon ground nutmeg
    * 1/8 teaspoon ground cloves
    * 3/4 cup Dutch-processed unsweetened cocoa
    * 2/3 cup buttermilk
    * Chocolate glaze (recipe follows)
    * 1/2 cup chopped roasted, unsalted peanuts (optional)


    1. In a large bowl, with a mixer on medium speed, beat butter and sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape half the mixture into another bowl.

    2. To make pumpkin batter: Beat pumpkin into half the butter mixture until well blended. In another bowl, stir together 1 3/4 cups flour, 1 teaspoon baking powder, 1/2 teaspoon salt, cinnamon, nutmeg, and cloves. Add flour mixture to pumpkin mixture and beat on low speed or fold in with a flexible spatula just until blended.

    3. To make chocolate batter: In another bowl, mix remaining 1 cup flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and the cocoa. Add flour mixture alternately with the buttermilk to the other half of the butter mixture (starting and ending with flour mixture), beating after each addition just until blended.

    4. Spoon half the pumpkin batter into a buttered and floured 12-cup bundt-cake pan. Drop half the chocolate batter by spoonfuls over (but not entirely covering) the pumpkin batter. Repeat to spoon remaining pumpkin and chocolate batters into pan. Gently run the blade of a butter knife around the center of the pan several times, then draw the knife across the width of the pan in 10 to 12 places to swirl batters.

    5. Bake in a 350° regular or 325° convection oven until a wood skewer inserted into center of cake comes out with a few moist crumbs attached, 55 to 60 minutes. Let cake cool 10 minutes in pan, then invert onto a rack, lift off pan, and cool cake completely.

    6. Pour warm chocolate glaze over the top of the cake, letting it drip down the sides. Sprinkle glaze with peanuts if desired. Let stand until glaze is set, about 2 hours, or chill about 30 minutes.

    Chocolate Glaze: In a heatproof bowl or the top of a double boiler, combine 4 ounces chopped semisweet chocolate, 1/2 cup whipping cream, 1 tablespoon butter, and 1 teaspoon corn syrup. Bring an inch or two of water to a boil in a pan that the bowl can nest in or in bottom of double boiler, then remove from heat. Place chocolate mixture over water and let stand, stirring occasionally, until melted and smooth, about 10 minutes.

  8. Jackie Watson says

    Pumpkin Swirl Cheesecake

    * 18 Ginger Snaps, crushed
    * 1/4 cup finely chopped pecans
    * 1/4 cup butter, melted
    * 3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
    * 3/4 cup sugar, divided
    * 1 teaspoon vanilla
    * 3 eggs
    * 1 cup canned pumpkin
    * 1 teaspoon ground cinnamon
    * 1/4 teaspoon ground nutmeg
    * 1 dash ground cloves


    1. Heat oven to 350 degrees F. Combine ginger snaps, pecans and butter. Press onto bottom of 9 inch springform pan.
    2. Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
    3. Bake 45 minutes or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

    This is a great recipe!

  9. Jo-Ann Murphy says

    Pumpkin Cookies

    These are a great treat in the fall when the fresh pumpkin is plentiful.

    1 c Sweet Cloud Rice Syrup®, Honey or Agave Nectar ½ tsp Sea Salt
    1 c cooked puréed Pumpkin 1 tsp Cinnamon
    ¼ c Extra Virgin Olive Oil ½ tsp Allspice
    1 tsp Vanilla Extract2½ c Whole Wheat Pastry Flour
    1 tsp Baking Powder 1 c Raisins
    ½ tsp Baking Soda 1 c chopped Walnuts

    1. Preheat oven to 375º. Line cookie sheets with parchment paper.
    2. Mix wet ingredients by hand or machine until well blended.
    3. Combine dry ingredients in separate bowl.
    4. Fold dry ingredients into wet until well blended.
    5. Mix in raisins and nuts.
    6. Drop by teaspoonfuls onto cookie sheets.
    6. Bake at 375º for 12 – 15 minutes.
    7. Place on wire racks to cool completely. Store in airtight tins.

    Approx. 5 dozen small cookies
    Approx. 150 calories
    Approx. 8 g fat

  10. Heather Capewell says

    Pumpkin Butter (Canning recipe)
    3 1/2 cups fresh ground pumpkin
    2 1/2 cups light brown sugar
    1 lemon, juice and grated rind
    1 tablespoon ground ginger
    1 1/2 teaspoons cinnamon
    1/4 teaspoon allspice

    Take fresh pumpkin, mix with sugar, lemon, ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 to 10 hours

    Transfer to a heavy saucepan, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency.

    Pour mixture into hot, sterile, 6-ounce canning jars, leaving 1/2-inch headspace. Seal with sterile, 2-part lids and rings, as manufacturer directs, processing 10 minutes in boiling water bath. Cool; adjust seals.

    Makes five 6-ounce jars.

    This is great to use up your carving guts, or to make and give as gifts. You use it just like apple butter

  11. Stacy Gray says

    pumpkin stir fry

    Pumpkin- 3 cups (chopped into bite size pieces)
    Onion – 1 (chopped)
    lentils – 2 teaspoons
    Mustard seeds- 1 teaspoon
    Red chili – 3 (broken into small pieces)
    Raw sugar – 1 teaspoon
    Salt to taste
    Oil – 2 teaspoons

    1. Heat oil in a pan. Add mustard seeds, let them pop. Add lentilsl and wait for 30 to 45 seconds to change color.
    2. Add broken red chilies and onion. Cook onion till the raw smell goes away and stir in cubed pumpkin. Close the pan and cook in medium flame for 10 minutes. Stir occasionally.
    3. Once the pumpkins are tender stir in salt and sugar. Mix and switch off the stove.

    Nice with Indian breads and/or rice.

  12. says

    I love, love, love pumpkin in savory dishes. This is a pasta dish I started making a few years ago with canned pumpkin. It is from Racheal Ray.

    1 pound whole-wheat penne
    2 tablespoons extra-virgin olive oil
    3 shallots, finely chopped
    3 to 4 cloves garlic, grated
    2 cups chicken stock
    1 (15-ounce) can pumpkin puree
    1/2 cup cream
    1 teaspoon hot sauce, to taste
    Freshly grated nutmeg, to taste
    2 pinches ground cinnamon
    Salt and black pepper
    7 to 8 leaves fresh sage, thinly sliced plus more, for garnish
    Grated Parmigiano-Reggiano
    Heat water for pasta, salt it and cook penne to al dente.

    Heat the oil, 2 turns of the pan, over medium heat. Add shallots and garlic to the pan, saute 3 minutes. Stir in chicken stock and combine with pumpkin, stir in cream then season sauce with hot sauce, nutmeg, cinnamon, salt and pepper. Reduce heat to medium low and simmer 5 to 6 minutes more to thicken. Stir in sage, toss with pasta with grated cheese, to taste.

  13. says

    Pumpkin is one of the many awesome foods that can be easily eaten raw, including as a raw pumpkin soup. The advantages is that you get many times the nutritional value from it that you get from cooked soup. I like cooked foods too, but for my health I eat as many foods raw as I can.
    The easiest way to make a raw soup is with either a Vita-Mix or a Blendtec. Both are awesome, but different. If you don’t have one, compare at Beware of used ones–test them well first before committing to buy. You can often find them at Costco for a little less.

  14. Cassie says

    Luscious Four-Layer Pumpkin Cake

    prep time 20 min total time 1 hr 50 min
    makes 16 servings

    1 pkg. (2-layer size) yellow cake mix
    1 can (15 oz.) pumpkin, divided
    1/2 cup Milk
    1/3 cup Oil
    4 Eggs
    1-1/2 tsp. Pumpkin pie spice, divided
    1 pkg. (8 oz.) Cream Cheese, softened
    1 cup Powdered sugar
    1 tub (8 oz.) Whipped Topping, thawed
    1/4 cup Caramel ice cream topping
    1/4 cup chopped Pecans
    make it
    HEAT oven to 350°F.

    BEAT cake mix, 1 cup pumpkin, milk, oil, eggs and 1 tsp. spice in large bowl with mixer until well blended. Pour into 2 greased and floured 9-inch round pans.

    BAKE 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove from pans to wire racks; cool completely.

    BEAT cream cheese in medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice; mix well. Gently stir in whipped topping. Cut each cake layer horizontally in half with serrated knife; stack on serving plate, spreading cream cheese filling between layers. (Do not frost top layer.) Drizzle with caramel topping just before serving; top with nuts. Refrigerate leftovers.

    Place 1 of the cooled cake layers on serving plate. Make 2-inch horizontal cut around side of cake, using long serrated knife. Cut all the way through cake layer to make 2 layers. Remove top layer by sliding it onto 9-inch round cardboard circle. Frost cake layer on plate with 1/3 of the whipped topping mixture. Slide top half of split cake layer from cardboard circle onto frosted layer on plate. Place the remaining unsplit cake layer on a cutting board. Cut into 2 layers as done for the first layer. Repeat process of transferring cake layers to stacked cake layers on plate using the cardboard circle.

    SUBSTITUTEOmit caramel sauce. Microwave 10 Caramels and 1 Tbsp. milk in microwaveable bowl on HIGH 2 min. or until caramels begin to melt. Stir until caramels are completely melted. Drizzle over cake just before serving; top with nuts.

  15. Laura says

    Pumpkin Chocolate Chip Muffins
    I just tried this recipe for the first time last week, but I made it with fresh pumpkin puree instead of canned. The muffins turned out wonderfully, even though I accidentally added too much pumpkin. :)

    * 3/4 cup white sugar
    * 1/4 cup vegetable oil
    * 2 eggs
    * 3/4 cup canned pumpkin
    * 1/4 cup water
    * 1 1/2 cups all-purpose flour
    * 3/4 teaspoon baking powder
    * 1/2 teaspoon baking soda
    * 1/4 teaspoon ground cloves
    * 1/2 teaspoon ground cinnamon
    * 1/4 teaspoon salt
    * 1/4 teaspoon ground nutmeg
    * 1/2 cup semisweet chocolate chips


    1. Preheat the oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
    2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt.. Add wet mixture and stir in chocolate chips.
    3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes

  16. Radhika says

    Pumpkin Creme Brulee
    This is Emeril’s recipe, love pumpkins, love creme brulee, what a perfect match:)

    Cook Time:1 hr 0 min
    Level: Intermediate
    Yield: 8 servings

    2 cups heavy cream
    1/4 cup light brown sugar
    1/4 cup sugar, plus 4 teaspoons
    8 large egg yolks
    1/2 teaspoon pure vanilla extract
    1/4 teaspoon ground cinnamon
    1/8 teaspoon grated nutmeg
    1 cup mashed cooked pumpkin

    Preheat the oven to 325 degrees F.

    Arrange 8 (1/2-cup) ramekins or custard cups in a large metal baking pan.

    In a medium saucepan, combine the cream, brown sugar, and 1/4 cup granulated sugar. Bring to a bare simmer over medium-high heat, stirring to dissolve the sugar. Remove from the heat.

    In a medium bowl, whisk the egg yolks until frothy and lemon-colored. Slowly add 3/4 cup of the hot cream mixture, whisking constantly. Add the egg mixture to the remaining hot cream, and whisk. Add the vanilla, cinnamon, nutmeg, and pumpkin, and whisk until smooth. Strain through a fine mesh strainer into a large bowl. Divide among the prepared custard cups.

    Add enough hot water to come halfway up the sides of the cups. Bake until the custards are just set in the center but not stiff, 45 minutes to 55 minutes. Remove from the oven and refrigerate until well chilled, at least 3 hours or overnight.

    Sprinkle each custard with 1/2 teaspoon of the remaining sugar. Using a kitchen torch, caramelize the sugar. (Alternately, preheat the broiler, and broil until the sugar melts and caramelizes, watching closely to avoid burning and rotating the cups, about 1 to 2 minutes.) Place on small dessert plates and serve.

  17. Byron Robinson says

    Two “PUMPS”–Spicy Pumpkin Soup w/ Pumpernickel Croutons


    Slightly coat slices of pumpernickel bread w/ unsalted butter and cut into cubes. Toss on a cookie sheet with a sprinkle of salt and put in a 350 degree oven until toasted and crispy.


    1 tablespoon unsalted butter
    ½ tablespoon flour
    1 tablespoon brown sugar
    ½ teaspoon salt
    ½ teaspoon powdered ginger
    1/4 teaspoon ground cayenne pepper
    ¼ teaspoon black pepper
    3 cups vegetable broth
    ¾ cup heavy cream
    3 cups pureed, unsweetened pumpkin


    1. Melt butter in a large saucepan over medium heat. Add flour and stir until thick and light golden, 1 to 2 minutes. Add sugar, salt, ginger, cayenne and pepper; stir to incorporate.

    2. Add broth and cream; bring to a light boil over high heat, whisking constantly. Add pumpkin puree and whisk until smooth.

    3. Heat until warmed through, adjust seasonings, and serve–top with the pumpernickel croutons.

  18. hope says

    I don’t have the recipe, cause there are so many ways to do it. But your post reminded me of my favorite growing up, which was the oppostite of this post’s recipe….. kind of…. Meal in a Pumpkin! Cook the pumpkin til it is about half cooked. Prepare your meat if you are using it. Pour soup ingredients into capped and seeded pumpkin, but it should still have all that awesome pumpkin meat in it. Cook with the cap back on it, covered with foil, until the pumpkin has become tender enough to pierce. Bring out and let rest for about 20 minutes. When serving you scoop the pumpkin along with all the yummy soup contents! An amazing centerpiece/main course all in one!!!

  19. John Antilety says

    Too many desserts! Let’s have a meal, instead!

    Hidatsa Stuffed Pumpkin

    1 Sugar pumpkin, 4-5 pounds
    2 ts Salt
    1/2 ts Dry mustard
    2 tb Rendered fat
    1 lb Ground buffalo, venison or beef
    1 Medium onion, chopped
    1 c Cooked wild rice
    3 Eggs, beaten
    1 ts Crushed, dried sage
    1/4 ts Pepper

    Preheat oven to 350 deg F.

    1. Cut the top off the pumpkin and remove strings and seeds. Reserve seeds for another use.

    2. Prick the cavity with a fork and rub with 1 teaspoon salt and the mustard.

    3. Heat fat in a large skillet, add meat and onion and saute over medium-high heat until browned. (It just so happens that EF carries ground bison! W00T!)

    4. Off the heat, stir in wild rice, eggs, remaining salt, sage and pepper.

    5. Stuff pumpkin with the meat mixture.

    6. Place 1/2″ water in the bottom of a shallow baking pan. Put pumpkin in the pan and bake for 1 1/2 hours, or until tender.

    Add more water to the pan as necessary to avoid sticking.

    To serve, cut pumpkin into wedges, giving each person pumpkin and stuffing. I’ve made this several times, and it’s very, very good. Be sure to taste the pumpkin flesh before stuffing, as sometimes it can be a bit bitter. Cut the bitter by rubbing the inside with a slice of lemon, then rub in the salt, sage and mustard.

    ( )

  20. Rhonda Karpovich says

    My husband is diabetic and takes the pumpkin pie recipe and cuts way back on the sugar. It is soo good you taste more of the pumpkin !

  21. Amy Conroy says

    How about a gluten free, dairy free, egg free pumpkin recipe? These are delicious and perfect on a chilly fall day. My sons and I love these since we can rarely find baked goods at Earthfare the are GFCF and egg free.

    Pumpkin Muffins:
    ONLY MAKES 6! I double it up….

    1/4 cup white rice flour
    1/4 cup brown rice flour
    1/4 cup sweet sorghum flour
    1/4 cup potato starch (can use corn starch)
    1/4 cup tapioca flour
    1/2 tsp xanathan gum
    1 tsp baking soda
    1/3 cup brown sugar
    1/3 cup white sugar
    1/4 cup oil (I use grapeseed)
    1/3 cup and 1 1/2 TBSP apple cider/juice
    1/2 cup pumpkin puree
    1/2 tsp sea salt
    Equivalent of 1 egg in egg replacer
    1 tsp pumpkin pie spice

    Put all flours, starch, xanathan gum, baking soda, and salt in large bowl. Mix well.

    In medium size bowl combine sugars, apple cider, oil, egg replacer, pumpkin pie spice and puree. Mix well.

    Add wet ingredients to the bowl of dry ingredients.

    Bake 350 for 22-23 minutes.

    Can add chocolate chips or raisins for added flavor!

  22. Paula Mamuscia says

    This is a great fall comfort food!!

    Black Bean Pumpkin Soup Gourmet 1996

    3 – 15 1/2 ounce cans black beans (about 4 1/2 cups), rinsed and drained
    1 cup drained canned tomatoes, chopped
    1 1/4 cups chopped onion
    1/2 cup minced shallot
    4 garlic cloves minced
    1 tablespoon plus 2 teaspoons ground cumin
    1 teaspoon salt
    1/2 teaspoon freshly ground black pepper
    1/2 stick (1/4 cup) unsalted butter
    4 cups beef broth
    a 16-ounce can pumpkin pureé (about 1 1/2 cups) (or roast a small pumpkin)
    1/2 cup (I am liberal with this) dry Sherry
    ½ – ¾ pound cooked ham, cut into 1/8-inch dice
    3 to 4 tablespoons Sherry vinegar
    Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

    In a food processor coarsely pureé beans and tomatoes. In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon. Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper.

  23. says

    Have you heard of One-Pie? It’s only sold in New England, much to my dismay!! They have cans of squash and pumpkin and the best recipes for pies on the can. It’s just the veggie, with nothing added and it’s GREAT. Maybe you can try to carry them??

    Back to your blog topic… we love pumpkin! I puree extra in the fall for winter baking! We make these all the time:

    I make a basic pumpkin bread recipe and bake it in a cake dish. Sprinkle a little powdered sugar on top (or make a cream cheese frosting) and I serve it for dessert… it’s not as sweet as a pumpkin cake and my kids gobble it down!

    2 cups flour
    1 cup brown sugar
    1 Tbsp baking powder
    1 tsp cinnamon (I add more)
    1/4 tsp salt
    1/4 tsp baking soda
    1/4 tsp nutmeg (I add more)
    1/8 tsp ground ginger
    1 cup pureed pumpkin (or canned)
    1/2 cup milk (vanilla soy tastes great too)
    2 eggs
    1/3 cup applesauce
    Optional: 1/2 cup chopped walnuts
    Optional: 1/2 cup raisins

    Combine 1 cup flour and all ingredients down the list up to cloves. Add pumpkin, milk, eggs, and applesauce. Beat with electric mixer on low until blended then on high for 2 min. Add remaining flour, beat well. Stir in optional items if desired.

    Pour into greased cake or casserole pan. Bake about 40 minutes. Sprinkle on powdered sugar or make cream cheese frosting (1/2 pkg softened cream cheese, milk, confectioners sugar). Enjoy!

  24. Melissa says

    Sleepy Hollow Pumpkin Pie
    this is the ultimate pie recipe
    I always have requests for this when I bring these pies to potlucks and parties.

    4 cups pumpkin
    4 eggs (lightly beaten)
    2 cups rice milk
    1 cup maple syrup
    1 tsp salt
    add cardamon, cinnamon, nutmeg, cloves, to taste
    3 graham cracker pie crusts

    Blend ingredients thoroughly.
    Bake @ 425* for 15 minutes
    then drop temperature to 350* and bake for 45 minutes.

  25. says

    Pumpkin French Toast (with Stuffed variation)
    serves 1

    2 slices of GF cinnamon raisin bread
    1/3 cup canned organic pumpkin, butternut squash or sweet potato
    1/2 tsp pumpkin pie spice
    1/2 tsp vanilla extract
    1 organic egg

    Pre-heat a griddle to medium low heat. Whisk together the egg, pumpkin, vanilla extract, and pumpkin pie spice in a bowl. Dip the bread into the batter mix until both sides are thinly coated.
    Coat the griddle with a little coconut or extra virgin olive oil. Add the french toast slices to the pan and cook until both sides are done.
    Serve with apple butter and maple syrup.

    For the Stuffed French Toast variation, bake the remaining filling in silicon cups in the toaster over at 400F for ~15 minutes or until done.


  26. Melanie Farrell says

    Parm Pumpkin Biscuits (from Amazing Moms Website)


    •1 ¾ cups all-purpose flour
    •¼ cup brown sugar, packed
    •2 ½ teaspoons baking powder
    •½ teaspoon salt
    •½ teaspoon baking soda
    •½ cup cold butter
    •¾ cup canned pumpkin
    •1/3 cup buttermilk
    •½ cup parmesan cheese, finely grated
    •¼ cup milk

    1. Preheat your oven to 425 degrees and line a baking sheet with parchment paper or a Silpat liner.

    2. In a large bowl, combine flour, brown sugar, baking powder, salt, and baking soda. Cut in butter using a pastry blender or two forks until it resembles a coarse mealy texture.

    3. In a smaller bowl, combine pumpkin, buttermilk, and ¼ cup of parmesan cheese; stir into flour mixture until just combined.

    4. Place dough onto a lightly floured surface; knead dough about 5- 6 times.

    5. Roll out dough to a 1-inch thickness and cut with a 2 ½ -inch biscuit cutter.

    6. Place the biscuits onto the prepared baking sheet. Brush each biscuit with a little milk and sprinkle each with the remaining parmesan cheese.

    7. Bake for 18-20 minutes or until golden brown. Serve with butter and jam.

  27. cynthia says

    Many wonderful recipes but my family doesn’t eat manufactured food such as Cool Whip. I will use whipped cream on Catherines recipe.

  28. Mary Ann says

    Pumpkin Cheese Dip

    1 8-ounce package cream cheese, softened
    1/2 cup canned pumpkin
    1/4 cup cane sugar
    3/4 teaspoon pumpkin pie spice
    1/2 teaspoon vanilla
    chopped pecans to roll in…

    Beat everything together with an electric mixer on medium speed until smooth. Roll in chopped pecans… Cover and refrigerate for at least 1 hour. Makes 1-1/2 cups.

    You can serve with any cracker,s you like, especially great with ginger snaps….

  29. Andrea says

    Pumpkin Oatmeal – delicious and so easy!

    1 cup quick-cooking rolled oats
    3/4 cup milk, or as needed
    1/2 cup canned pumpkin puree
    1/4 teaspoon pumpkin pie spice
    1 teaspoon cinnamon sugar
    1.Mix together oats and milk in a microwave-safe bowl. Cook on high for 1 to 2 minutes, stirring once. Add more milk or oats to achieve the desired consistency, and cook for another 30 seconds. Stir in pumpkin puree, pumpkin pie spice, and cinnamon sugar. Heat through, and serve.

  30. Christy says

    I just made this earlier this week and it turned out SO good! It gets better the longer it sits. Perfect for chilly, fall nights!

    Turkey Pumpkin Chili
    2 tablespoons olive oil
    1 small yellow onion, chopped
    1 green bell pepper, cored, seeded and chopped
    2 jalapeños, seeded and finely chopped
    2 cloves garlic, finely chopped
    1 pound ground white or dark meat turkey
    1 (14.5-ounce) can diced tomatoes, with their liquid
    1 (15-ounce) can pumpkin purée
    1 cup water
    1 tablespoon chili powder
    1 teaspoon ground cumin
    Salt and pepper to taste
    1 (15-ounce) can kidney beans, rinsed and drained

    Heat oil in a large pot over medium high heat. Add onion, bell pepper, jalapeños and garlic and cook, stirring frequently, until tender, about 5 minutes. Add turkey and cook until browned. Add tomatoes, pumpkin, water, chili powder, cumin, salt and pepper and bring to a boil. Reduce heat to medium low then add beans. Cover and simmer, stirring occasionally, for 30 minutes more. Ladle chili into bowls and serve.

  31. Joye says

    Pumpkin Pancakes
    1 cup flour (I like to use white-whole wheat, but if you want a smoother texture, all-purpose is good)
    1/4 c. brown sugar
    1.5 tsp baking powder
    1/2 tsp. cinnamon
    1/4 tsp powdered ginger
    1/4 tsp nutmeg
    (you could also use about 1 tsp of pumpkin pie spice instead of these individual spices)
    1/4 tsp sea salt
    1 c milk or soymilk
    1 large egg
    1/3 c canned pumpkin (or sweet potato)
    2 tbs. canola oil

    Optional, but so yummy:
    1/4 c chopped walnuts
    1/4 c dried cranberries

    1. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
    2. In small bowl, whisk together milk and egg. Whisk in pumpkin and 1 tbs. of the oil. Combine pumpkin mix and flour mix. Let stand 5 minutes.
    3. Heat remaining oil in large nonstick skillet over medium heat and ladle out mix onto the skillet. As pancakes cook, sprinkle walnuts and cranberries into batter (if desired).

  32. Amanda A says

    Pumpkin LASAGNA!

    1/2 pound sliced fresh mushrooms
    1 small onion, chopped
    1/2 teaspoon salt, divided
    2 teaspoons olive oil
    1 can (15 ounces) solid-pack pumpkin
    1/2 cup half-and-half cream
    1 teaspoon dried sage leaves
    Dash pepper
    9 no-cook lasagna noodles
    1 cup reduced-fat ricotta cheese
    1 cup (4 ounces) shredded part-skim mozzarella cheese
    3/4 cup shredded Parmesan cheese

    In a small skillet, saute the mushrooms, onion and 1/4 teaspoon salt in oil until tender; set aside. In a small bowl, combine the pumpkin, cream, sage, pepper and remaining salt.
    Spread 1/2 cup pumpkin sauce in an 11-in. x 7-in. baking dish coated with cooking spray. Top with three noodles (noodles will overlap slightly). Spread 1/2 cup pumpkin sauce to edges of noodles. Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers. Top with remaining noodles and sauce.

    Cover and bake at 375° for 45 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

    Yield: 6 servings.

  33. Joelle Wilson says

    Pumpkin Bread
    Makes 3 large loaves
    3 cups sugar
    1 cup cooking oil
    4 eggs
    3 1/3 cups all-purpose flour
    2 tsp baking soda
    1 1/2 tsp salt
    1 tsp ground cinnamon
    1 tsp ground nutmeg
    2/3 cup water
    1 15-oz can pumpkin

    1. Grease bottom and 1/2 in. up sides of three 8x4x2 in. or 4 7 1/2×3 1/2×2 in loaf pans; set aside. in a large mixing bowl beat sugar and oil with an electric mixer on medium speed.
    Add eggs and beat well; set aside.
    2. In a large mixing bowl combine flour, soda, salt, cinnamon, and nutmeg. Add dry mixture and water alternately to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin.
    3. Spoon batter into prepared pans. Bake in a 350 degree oven 55 to 60 minutes or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing. Enjoy!

  34. Heather Phillips says

    I love everything pumpkin! This recipe was featured in BHG magazine. Although I have not made it yet, I probably will soon. It sounds delicious!!!


    * 20 fresh or frozen peeled and deveined jumbo shrimp in shells
    * 1 cup canned pumpkin
    * 1/2 cup crumbled goat cheese, at room temperature (2 ounces)
    * 1 tablespoon lemon juice
    * 1 tablespoon honey
    * 1 cup arugula
    * 1/2 cup finely chopped red onion
    * 1/2 cup toasted pumpkin seeds*
    * 1/4 cup bottled Italian vinaigrette salad dressing
    * 20 3/4-inch-thick slices baguette-style French bread
    * 2 tablespoons olive oil
    * 2 ounces Parmesan cheese, shaved (optional)


    1. Peel and devein shrimp, if desired, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.

    2. Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.

    3. In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.

    4. Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.

    5. Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

    *Test Kitchen Tip: To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

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