Remember my little obsession with Pumpkin? Of course you do because I wrote all about it in my Pumpkin Recipes Gone Wild post. Well, I could not stop there. There are just too many good pumpkin recipes out there. So, to keep you all busy in the kitchen, here are 10 MORE recipes plus links to a bazillion more. Don’t ever say I refuse to share pumpkin love!
Sourdough Pumpkin Bread (for bread machine)
- 2 1/4 tsp. active dry yeast
- 2 1/2 cups bread flour
- 1 cup pumpkin puree
- 1 tbsp. pumpkin pie spice (see link to recipe at the end of this post)
- 1 cup sour dough starter*
- 1/2 tsp. salt
- 2 tbsp. butter or coconut oil
- Put all ingredients into bread machine and follow your user’s manual. Select correct bread cycle and medium crust color, then press start. DONE!
*If you don’t have sour dough starter, you can substitute 1 cup bread flour (of course, it will no longer be sour dough!)
- 2 cups unrefined sugar (I prefer to substitute honey)
- 1/2 cup butter
- 3 large eggs
- 1 1/2 cups cooked, pureed pumpkin
- 1/2 cup water
- 2 1/2 cups sifted almond flour
- 1/2 tsp. baking powder
- 1/2 tbsp. baking soda
- 1/4 tsp. cloves
- 1/4 tsp. ginger
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/2 cup chopped nuts
- 1/2 cup chopped raisins (optional)
- Preheat oven to 350°F.
- Cream together sugar and butter until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Squeeze excess moisture from pumpkin (if using fresh or frozen). Stir in pumpkin and water and mix well.
- Whisk together dry ingredients and gently fold them into the liquid ingredients. Mix only until dry ingredients are moistened.
- Stir in nuts and raisins.
- Pour into a large loaf or Bundt pan that has been well greased with butter or oil.
- Bake for about 1 hour or until a cake tester inserted in center comes out clean.
Stuffed Pumpkin Or Acorn Squash
- 3 small acorn squash or small pumpkins
- 1 lb. ground beef or lamb (can substitute ground chicken or turkey or mix one or more together)
- 1 large onion, minced
- 1/4 cup parsley, chopped
- 4 cloves garlic, minced
- 1/2 tsp. paprika
- 1 cup “stuffing” sized dried bread chunks
- 1 cup stock or broth
- Melted butter
- Combine ground meats, stuffing, chopped onion, parsley, garlic, paprika and broth. Mix lightly but well. Season with a pinch of salt and black pepper.
- Cut pumpkin or squash into halves; scrape strings and seeds from inside (save seeds for roasting). Discard stringy pulp.
- Parboil the pumpkin or squash, cut side down in a small amount of boiling water for 5 minutes. Remove from water and pat dry. Brush with melted butter.
- Divide stuffing mixture evenly among the pumpkin halves; brush over stuffing with butter.
- Bake in a preheated 350°F oven for about 1 hour, or until the squash is tender.
Autumn Stuffed Pumpkin
- 1 small 4-6 lb. pumpkin
- 1 lb sweet or hot sausage
- 2 tbsp. extra virgin olive oil
- 2 onions, chopped
- 3 cloves garlic, minced
- 1 lb. coarsely chopped mushrooms
- 4 cups cooked brown or wild rice
- 1 cup freshly grated Parmesan cheese
- 1/4 tsp. thyme
- pinch of ground sage
- pinch of cayenne pepper (or to taste)
- 2 large eggs, slightly beaten
- 1/2 cup fresh Italian parsley, chopped
- 3 tbsp. 100% pure maple syrup
- Preheat oven to 450°F.
- Cut out a circle from the washed pumpkin at the top around the stem. Scoop out pumpkin seeds and save for toasting.
- Bake seedless pumpkin in a pan filled with 1 inch of water for about 30 minutes. Remove pumpkin from oven.
- Reduce oven temperature to 375°F. Remove sausage casings and discard. Brown the sausage in oil with onions and garlic, breaking up large pieces. Drain.
- Stir in mushrooms and cook until most of the liquid has evaporated and sausages have browned. Do not allow garlic to brown.
- Stir in rice, 1/2 cup cheese, thyme and sage. Taste and adjust seasonings with salt and pepper or a little garlic powder, if needed.
- Add chopped parsley to eggs and beat slightly until mixed.
- Stir in eggs and maple syrup; mix well.
- Fill pumpkin with mixture; add remaining cheese over top.
- Bake pumpkin for about 40 minutes.
- Spoon out sausage to serve. Using a spoon, scrape/scoop a little of the pumpkin to serve as a side. Top pumpkin with a pat of butter.
Apple Pumpkin Bisque
- 1 tbsp. unsalted butter
- 1 small onion, finely chopped
- 1 tablespoon finely chopped ginger root
- 2 cups pumpkin purée
- 1 ½ cups unsweetened applesauce
- 3 ½ cups broth
- 2 tablespoons honey
- 1 teaspoon apple-cider vinegar
- 1 cinnamon stick
- 1 small, dried chile pepper
- Pinch ground nutmeg
- Salt and ground white pepper, to taste
- 1/2 cup sour cream or fresh cream
- Melt butter over medium heat in a large, heavy saucepan.
- Sauté the onion and ginger until onion is tender, about 4 minutes.
- Add pumpkin, applesauce, broth, honey, vinegar, cinnamon stick, chile pepper, nutmeg, salt and pepper, and simmer about 15 minutes until flavors are blended.
- Stir in sour cream just before serving.
Autumn Pumpkin Stew
- 3 tbsp. olive oil
- 6 lbs. stewing beef
- 1 1/2 cups onion
- 4 bay leaves
- 2 cloves garlic, crushed
- 1/2 tsp. black pepper
- 6 medium tomatoes
- 4 cups beef stock
- 3 cups chopped & peeled pumpkin
- 1 1/2 cups diced potatoes
- 1 1/2 cups turnips
- 1 cup dried apricots, chopped
- 1 cup prunes, chopped
- 1 cup raisins
- 4 cups chopped fresh parsley
- 1 lb. green beans, 1″ pieces
- 1 large pumpkin
- Preheat oven to 300 degrees.
- Heat the oil in a large frying pan and sear the beef, (for a thicker dish, dredge meat in flour first) a few pieces at a time. Remove and set aside.
- Add onions and cook.
- Put beef and onions in 6 quart casserole. Add bay leaves, garlic, pepper, tomatoes and stock to cover. Cover tightly and bake at least 2 hours.
- Then add the pumpkin, potatoes, turnips and dried fruit and parsley. Stir and return to oven for 15 minutes.
- Add the green beans and bake an additional 15 minutes longer.
- Prepare your serving pumpkin by cutting top to make a lid. Scrape out seeds and soft matter. Replace lid at an angle.
- Remove casserole from oven and allow it to sit while the large pumpkin heats on cookie sheet 20 minutes.
- Serve stew in pumpkin.
Peanut Butter Pumpkin Soup
- 4 tbsp. (1/2 stick) unsalted butter
- 4 cups pumpkin puree
- 2 cups cooked pureed sweet potatoes
- 1 cup smooth peanut butter (can substitute any other nut or seed butter)
- 6 cups chicken stock
- 1 tsp. freshly ground black pepper
- 1 tsp. salt
- Snipped fresh chives, for garnish
- Melt the butter in a soup pot over medium heat.
- Stir in the pumpkin, sweet potatoes, and peanut butter.
- Add the stock, pepper, and salt, and stir well until smooth.
- Reduce the heat to a simmer and cook for 20 minutes.
- Before serving, garnish the soup with chives and sour cream.