There are so many delicious things that you can make with fresh pumpkins that you might be bringing home from the store or the pumpkin patch, that you will almost want to try them all!
I don’t want this whole fall season to go past without expanding your mind to the endless possibilities of this interesting & delicate squash. Squash, yes that’s right, a pumpkin is actually no more than that. A pumpkin is a squash. While being made into a pumpkin pie is the most common use of it, there are lots of other delicious treats that both you and your family can enjoy, if you give them a try.
1. Roasted Pumpkin Spinach & Feta Salad
Check out this delicious Make-Ahead Roasted Pumpkin Spinach & Feta Salad by Recipe Tin Eats. It’s called make-ahead because you have to roast your pumpkin bites before adding them to the rest of the fresh ingredients in your salad.
Roasting fresh pumpkin in easy. You simply:
- Clean the outside of your pumpkin
- It is your preference whether or not you choose to remove the skin
- Cut the pumpkin in half or initially into 4 large quarters
- Remove the seeds and all of the stringy flesh with a large metal spoon
- Unless you’re planning on consuming the seeds, you can dispose of all of the seeds and all of the inside stringy flesh
- Cut into smaller 2-inch chunks
- Place face down on a lightly greased baking sheet
- Lightly season with sea salt & pepper
- Bake at 350 for 15-20 minutes, until tender
For this recipe, you’ll want to set your roasted pumpkin bites aside to cool before for adding to your salad, or else you will cause the spinach leaves to wilt.
2. Homemade Pumpkin Butter
Looking for another delicious alternative for breakfasts in the fall (besides my Homemade Pumpkin Spice Pancakes Recipe), then try this Quick & Easy Pumpkin Butter Recipe by Bandigan. You can use one medium (up to 4 pounds) fresh pumpkin. You will want to remove the skin, pulp & seeds before you add this to the slow cooker with seasonings.
Pumpkin butter is delicious on toast, biscuits and even pancakes on a cold fall morning. I like to add a spoon or two to my homemade vanilla ice cream base mix to make a pumpkin spice flavored ice cream.
Once you get into the habit of bringing your pumpkin home, cutting it in half and baking it at 350 degrees for 30 minutes, making up batches of homemade pumpkin butter is something that you can grow to love. It even makes a great gift to share with friends & neighbors. Should you choose to can your butter to preserve it, it will last even longer.
3. Oven Roasted Pumpkin Seeds
Source: The Kitchn
I can remember being a kid in kindergarten, and it being fall and my kindergarden teachers roasting pumpkin seeds in the oven that we had in our classroom, and serving it to all of the little kids.
The were delicious, roasted and had a delicate taste.
They were dark green and they were crunchy.
We had to take the shells off of the pumpkin seeds in order to eat delicious seeds that were on the inside.
Not only were they a treat to eat, but I will never forget the process of them carving out the inside of the pumpkin because we were going to be making our very own roasted pumpkin seeds!
4. Pumpkin Cookies with Brown Butter Icing
Source: All Recipes
Now you can also make these cookies with either fresh pumpkin or canned pumpkin.
If making with fresh pumpkin then you definitely want to make sure that you’ve clean, cut and baked your pumpkin the day before. After you have removed the seeds and the pulp, you will bake your pumpkin and allow it to cool completely and then you can proceed with your recipe.
I have often (mainly with canned pumpkin but you can do the same with the same quantity of fresh pumpkin), cooked with pumpkin down in a little sauce pan before I’ve added it into my butter and spices etc. I don’t know that you have to cook down the canned pumpkin, since in a way, it has already been processed, but I like to.
5. Pumpkin Dump Cake
Source: Dinner at the Zoo
I am not a fan of recipes that include the word, “dump” anything, but this Pumpkin Dump Cake Recipe by Sara from Dinner at the Zoo, has made a believer out of me!
Sara uses pumpkin pie filling to make this cake but you could also do the same if with fresh, pre-baked pumpkin. I would choose to go with a pumpkin pie pumpkin or a sugar pie pumpkin, like the one that we talked about in this post. All in all, hopefully we have explored a few different options of delicious things that you can make with the abundance of pumpkins that you’ll be seeing this fall. Remember, if you’re going to make a pie from a fresh pumpkin then you’ll want to go with a “sugar pie” pumpkin. If not, if you do not plan on carving every pumpkin that shows up on your front porch, you might want to try some of the recipes in this post.
I hope that I’ve inspired you to try something delicious!
Things She Makes