Fall time is all about pumpkins. You see them everywhere you go. But pumpkins are more than just home decor. They can be used in a lot of recipes. Of course pie is the most popular culinary use but there are so many others out there for you to try.
Most people probably get their pumpkin out of a can. And that is always an option for any the recipes I am going to mention. I highly recommend you buy pie pumpkins and make your own pumpkin puree. The only challenge in making your own puree is the pumpkins can be hard to slice. Just practice caution so that you won’t make a trip to the ER. For instructions on how to make the puree, check out my review of Alton Brown’s recipe.
Below you will find a list of recipes that you can use either fresh or canned pumpkin. I will be adding more throughout the season.
Pumpkin Cinnamon Rolls
These spicy cinnamon rolls have a touch of pumpkin flavor. They are a nice change from the traditional cinnamon roll.
The heaviness of the pumpkin is counteracted with beaten egg whites that are folded into the dough to make a light, fluffy waffle.
This recipe by Martha Stewart is a great way to enjoy eating a pumpkin pie without the crust.
Pumpkin Buttercream Frosting
Pumpkin can be used to up the flavor of frosting. I made a pumpkin buttercream frosting to decorate some leaf shaped ginger cookies.
This is the most often use for pumpkin puree. My favorite pumpkin pie recipe is the one made by Alton Brown.
Pumpkin Spice Marshmallows
Here is another way to get that pumpkin flavor but in a different form. Homemade marshallows are easy to make as long as you have the right equipment. These homemade beauties will melt in your mouth!
Pumpkin Tortellini Soup
What about a savory option? Use a pumpkin filling to fill up some tortellini that you can add to use chicken stock, makes for a very seasonally appropriate soup.