Tag Archives: pumpkin

Pumpkin for Dinner? Savory Pumpkin Recipes for Autumn.



I personally want to sample every pumpkin recipe I find. Unfortunately most pumpkin recipes are for sweets so it really isn’t good for my waistline. It isn’t always easy to find savory pumpkin recipes but I have done the work for you. Today my goal was to provide a list of savory pumpkin recipes that won’t make us live in the gym this fall.

Creamy Pumpkin Pasta

One-Pot Creamy Pumpkin Pasta

One-Pot Creamy Pumpkin Pasta from Kitchen Treaty

This rich and creamy dish is prepared and served in the same pot. Topped with goat cheese and garnished with fresh parsley. You won’t believe how easy it is to make.

Pumpkin Turnovers

Pumpkin (Butternut squash) Turnovers

Pumpkin (Butternut squash) Turnovers from Julias Album

These are a perfect fall time snack! I might be tempted to make them with Pretzel dough instead of pastry.

Pumpkin Empenadas

Savory Pumpkin Parmesan Empanadas

Savory Pumpkin Parmesan Empanadas from Crisco

These have a lot of potential with a little experimentation.

Pumpkin Curry

Pumpkin Curry

 Pumpkin Curry from Indugent Cooking

This curry pairs pumpkin with fresh coconut and the warm flavors of chiles and cumin.


Savory Pumpkin Tart

Savory Pumpkin Herb Tart from Eclectic Recipes

This tart would make an incredible Sunday brunch item.


Quinoa Black Bean Pumpkin Soup

Quinoa Black Bean Pumpkin Soup from Avocado Pesto

A hearty, protein-filled and flavor-packed chili that happens to be vegan.


Pumpkin Gnocchi With Sage Brown Butter + Feta

Pumpkin Gnocchi With Sage Brown Butter + Feta from Reclaiming Provincial

These are flavorful little nuggets can be made ahead and make a quick and delicious meal.


Pumpkin Soup With Crispy Shallots

Pumpkin Soup With Crispy Shallots from A Calculated Whisk

Crispy, sweet shallots are a beautiful contrast to this creamy pumpkin soup.


Pumpkin-Ancho Enchiladas With Pulled Pork


Pumpkin-Ancho Enchiladas With Pulled Pork from Spicy Southern Kitchen

These fiery little enchiladas are right up my alley.


Roasted Pumpkin Salad

Roasted Pumpkin Salad from 101 Cookbooks

Roasted pumpkin and sweet, roasted red onions are nestled atop wild rice to create a beautiful, autumn-inspired salad.


Pumpkin Fritters with Rosemary and Cheese

Pumpkin Fritters with Rosemary and Cheese from What about Second Breakfast

Crisp on the outside and pancake-y in the middle, these savory pumpkin fritters laced with a touch of rosemary and cheese are nothing short of perfection.


Greek Pumpkin and Leek Pie

Greek Pumpkin and Leek Pie from The New York Times

This is another recipe that is perfect for a Sunday Brunch.

Craving Pumpkin Recipes


It is inevitable that even here in the deep south that once Fall starts I will start craving all things pumpkin. This year it started early with the pumpkin beers as the brewers jumped the shark and released them in August. I can’t complain too much because it means I will get to try more pumpkin beers this year but the excitement is starting wear off already. If you haven’t tasted Southern Tiers Pumking or Warlock yet then you need to apologize to your taste buds and run out and find some right now. If you happen on a bottle of their Choklat and you in any way enjoy chocolate you owe yourself to try this incredible beer.

Now my focus is on cooking and baking with pumpkin. I already schooled our local brewers about their choice of pumpkins for cooking. Those pretty pumpkin you see all over the grocery stores taste horrible and don’t even think about baking with them. You might as well use a butternut squash because it is more closely related to the pumpkin we get out of a can. If you can’t get your hands on Neck Pumpkins then you might as well use canned pumpkin. I have been browsing the internet for weeks gathering pumpkin recipes to share with you.

Neck Pumpkin

Neck Pumpkin

Here is a list of some of he most delish pumpkin recipes I have seen so far this season.

Pumpkin Marmalade from Tigress in a Jar

Pumpkin Whoopie Pies from Steamy Kitchen

Caramel Apple Shake from Mom on Timeout

Pumpkin Cheesecake Chimichangas from White Lights on Wednesdays

Brown Butter Pumpkin Cupcakes with Salted Caramel Frosting from Two Peas & their Pod

No Bake Pumpkin Cheesecake from A Night Owl

Baked Pumpkin Cream Cheese French Toast from Damn Delicious

That was a good start. Tomorrow I will delve deeper and give you some wonderful savory dishes.

Enjoy Life!


The Dirty little secret of the Pumpkin Pie


I am a huge beer aficionado and I am also a huge culinary geek. This week my two passions have been colliding in horrible ways. Brewers posting pictures of them preparing the pumpkin for their beers. Every single picture has been of Jack O’lantern pumpkins which we see everywhere this time of year. I am sure they think they are making their pumpkin puree from scratch therefore it must be better than the stuff you buy in a can. Oh how wrong they are! All it takes it one taste of that water goop they are ending up with to know that it tastes nothing like pumpkin pie. Jack O’lantern pumpkins have a high water content and taste like a cucumber and a zucchini had a baby and it was orange. So you end up with water weird tasting goop.


Neck Pumpkin


The dirty little secret of pumpkin pie and canned pumpkin puree is that it isn’t made with the pumpkins we all know and love. The best flavored pumpkin is a beast you probably have never seen. The picture above is a Neck Pumpkin. Sure it looks like a Butternut Squash that fell in love with a giraffe but this big guy has the pumpkin flavor we all know and love. Sure one of these guys makes several large cans worth of pumpkin puree but it is well worth the time and the effort to have that wonderful flavor. What about Sugar Pumpkins or Pie Pumpkins? Well these little guys are similar to Neck Pumpkins but you need to clean and prep 5-6 of them to get the same amount of puree as you do out of one Neck Pumpkin. And in my experience they have a higher water content which isn’t as high as the Jack O’lanterns but it is enough to make me take extra time and cook the puree down to get it to the right consistency.

So next time you feel like making your pumpkin puree for beer or for baking and you can’t find a Pie or Neck Pumpkin, buy a can of pumpkin instead because you won’t be doing your taste buds a favor. I am hoping all my brewing friends at 5 Stones, Busted Sandal, Branchline, Ranger Creek and any others brewing pumpkin beer read this and fix their brews for next year. Cheers!

Walnut Crumble Pumpkin Pie

Walnut Crumble Pumpkin Pie

Prep Time: 0

Yield: 8

Walnut Crumble Pumpkin Pie

This pumpkin pie is a delicious take on an old time favorite. The sweet crunchy topping and graham cracker crust make it something new and wonderful for your guests.


  • 1 (9 inch) prepared graham cracker crust
  • 1 (15 oz.) can pumpkin (about 2 cups)
  • 1 (14 ounce) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup all-purpose flour
  • 3 tablespoons cold butter
  • 3/4 cup chopped walnuts


  1. Preheat oven to 425 degrees F.
  2. In a mixing bowl, combine the pumpkin, condensed milk, eggs, 1/2 teaspoon cinnamon, ginger, nutmeg and salt. Pour batter into the pie crust.
  3. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F.
  4. In a small bowl, combine brown sugar, flour, and remaining 1/2 teaspoon cinnamon. Cut in the butter or margarine until the mixture is crumbly. Stir in walnuts. Sprinkle mixture evenly over the pie. Bake pie for 40 minutes or until a knife inserted one inch from the edge comes out clean. Cool and garnish as desired.

Pumpkin Cheesecake Fried Wonton

Pumpkin Cheesecake Fried Wonton

Prep Time: 0

Yield: 40

Fried pumpkin cheesecake? Oh my I think I have a new love.


  • 1/2 cup canned pumpkin puree
  • 4 tablespoons light brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 8 oz cream cheese, softened at room temperature
  • 40 wonton wrappers
  • 1 egg
  • 1 tablespoon water
  • oil, for frying (canola, peanut, vegetable)
  • Powdered sugar


  1. Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.
  2. In a small bowl, whisk together the egg and the water for the egg wash.
  3. Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.
  4. It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.
  5. Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown.
  6. Drain on rack to let cool.
  7. Sprinkle with powdered sugar.

Pumpkin Spice Bars

Pumpkin Spice Bars

Prep Time: 0

Yield: 0

Pumpkin Spice Bars


  • 2 cups graham cracker or gingersnap crumbs
  • 7 tablespoons butter, melted
  • 1 2/3 cups plus 1/4 cup sugar, divided
  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 cup vegetab


  1. Preheat oven to 350 F. Line a 15 x 11-inch pan with foil: set aside. In a small bowl, mix graham cracker crumbs, butter and 1/4 cup sugar until well combined. Spread mixture into prepared pan. Using a measuring cup with a flat bottom, smooth mixture to form an even crust. Bake crust until fragrant about 6 minutes: let cool completely. In a medium bowl, combine flour, cinnamon, baking powder. baking soda and salt. In a separate bowl, beat eggs, remaining sugar, pumpkin puree and oil; stir in flour mixture. Using a rubber spatula spread the pumpkin mixture evenly over the cooled crust in pan. Bake until filling pulls away from the pan, 25-30 minutes: let cool completely in pan. Frost the top of the cooled bars with cream cheese frosting. Gently drag the tines of a fork from side-to-side through the frosting to create a wave pattern. Sprinkle with Halloween-shaped sprinkles.

Pumpkin Bundt Cake

Pumpkin Ice Cream

Cranberry Pumpkin Bread

Caribbean Black Bean and Pumpkin Soup

Caribbean Black Bean and Pumpkin Soup

Prep Time: 0

Yield: 2

Something a little different on a chilly fall day.


  • 1 teaspoon ground cumin
  • 1 15-ounce can pure pumpkin puree
  • 1 15-ounce can black beans, drained
  • 1 14-ounce can light unsweetened coconut milk
  • 1 cup canned vegetable broth
  • 4 tablespoons chopped fresh cilantro
  • 2 teaspoons fresh lime juice
  • 3/4 teaspoon grated


  1. Stir cumin in heavy medium saucepan over medium heat 30 seconds. Add pumpkin, beans, coconut milk, broth and 3 tablespoons cilantro. Bring soup to boil, stirring constantly. Reduce heat to medium-low and simmer 3 minutes to blend flavors. Mix in lime juice and lime peel. Season soup with salt and pepper. Ladle soup into bowls. Sprinkle with remaining 1 tablespoon cilantro.
    Makes 2 servings; can be doubled.

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