Quality produce is key to fall’s favorite pumpkin recipes.
There are many different varieties of pumpkins, yet of the millions grown in the United States each year, most aren’t worth eating. These days, most pumpkins are grown not for their flavor, but rather their ability to stand up to a knife, saw, and candle.
If taste rather than shape is truly your goal, I strongly suggest you either grow or seek out a classic baking variety, three of which immediately leap to mind: Dickinson, Jarrahdale, or Sugar Pie Pumpkin.
To make the most of the fall season, here are all of my pumpkin recipes (sweet and savory) in one place.
A sweet, cinnamon-tinged batter gets an added crunch from pumpkin seeds. Bake it into a loaf or muffins, or swap out the pumpkin for butternut squash for a twist on this fall favorite.
I don’t always make pumpkin pie, but with its creamy pumpkin filling and crisp, spicy-sweet gingerbread crust, this is the pumpkin pie I make when I do…you know, make pumpkin pie.
Save the seeds from pumpkin carving to make this sweet and spicy fall candy.
Dark brown sugar brings depth of flavor and helps to balance the richness of the cream cheese in this festive dessert. Ground ginger and a crisp gingerbread crust bring spice to the party.
Surprisingly simple pumpkin mousse made with boxed pudding mix and pumpkin puree. Top it with homemade spiced pecans for a sweet crunch.
Fall’s favorite warming spice blend is much more flavorful when you make it yourself.
Creamy and savory pumpkin soup served inside…what else? A whole pumpkin.
The base of most pumpkin-flavored baked goods, this simple pumpkin puree is easily made at home.