- Dish type
- Side dish
- Vegetable side dishes
Pumpkin puree is a great way of making use of pumpkins when in season. It's really simple and far more wholesome than the any bought-variety.
26 people made this
IngredientsMakes: 600 g approximately
- 1 pumpkin
MethodPrep:10min ›Cook:45min ›Ready in:55min
- Preheat the oven to 200 C / Gas 6.
- Break the stem off the pumpkin, then cut the pumpkin in half. Scrape out all of the pulp and seeds in the centre (reserve the seeds, if liked, to roast for a healthy snack).
- Place the pumpkin onto a baking tray or dish, cut side facing up.
- Place the pumpkin in the oven and bake for 1 hour or until the pumpkin is fork tender. Remove from oven and let cool.
- Using a spoon, scrape out all of the pumpkin flesh. Transfer the pumpkin into a liquidiser or food processor and puree until smooth.
- Store in resealable bags or containers in the fridge or freezer until needed.
Perfect pumpkin puree
Reviews & ratingsAverage global rating:(7)
Reviews in English (4)
thank you wasn't to sure how to do that, never used pumpkin before wish me luck lol.-11 Oct 2010
Worked a treat. I put tin foil over the halves so they didn't dry out too much.-02 Nov 2014
Thank you, am just going to make this, then make the pumpkin pancakes later!-11 Oct 2011
Perfect Pumpkin Recipe Roundup
As soon as October rolls around, you see pumpkin-shaped figures all over the place, seriously everywhere! From the entrance to the grocery store to the doorsteps of your neighbor’s home, it’s no secret that the pumpkin is the perfect representation of the season, serving as a mascot for fall.
Some of my fondest memories of fall come from going to the pumpkin patch with my siblings, where we would each go and pick our favorite pumpkins (yes, I was the kid who always would pick the smallest ones because I felt bad they never got picked.) After our time at the farm, we would go on home to put on dirty clothes and grab carving utensils to create our favorite designs adding personality to the pumpkin tuned Jack-O-Lantern.
After realizing that while this process is fun and practiced by many families, not many choose to save the pumpkins and throw out what there is. Well, you’re in for a special treat. Literally! Instead of just throwing the insides of the pumpkin away, save them.
Over the past few weeks, I have found the best and most unique recipes containing pumpkin on social media and throughout the web. There is no better time than ever to share these delicious and sweet recipes with you. As tempting as it may be, I ask that you read all the recipes even though these amazing creations may drive you to put down your tablet and head to the kitchen.
If you like what you see or have a specific pumpkin recipe you absolutely love, feel free to share with us on social using #SharpHome on Instagram, Facebook, and Twitter.
Pumpkin Peanut Butter Cups
I like to consider myself to be a very festive person. I know I have said it before, but living in New Jersey, a huge benefit is the climate where we have four traditional seasons. Yes, that means we have 95-degree beach days, and six months later, we can have a snowstorm. New seasons gives you the chance to update every three months, including your daily routine, wardrobe, and if you’re like me, your recipes.
If you know me or have read some of my prior recipe roundups, you would know that I live, breathe, and love peanut butter cups. In fact, I buy them wholesale as they are my guilty pleasure. However, I will be the first one to admit that when it becomes mid-October, I get kind of sick of them as they are in every doctor’s office and grocery store aisle.
So, what would you say if you saw the perfect creation that adds a bit of season spice to one of your all-time favorite treats? One word, sold! While scrolling through social media one morning, I came across an amazing sweet snack from “Food with Feeling” calling for a pumpkin peanut butter cup recipe.
Instead of going out and buying candies from the store and eating the whole bag in a day, grab the kids or go solo in creating your own. Go to the store and peak in your cabinets, and pick up some of the essential ingredients.
First, get about 7 oz of chocolate (dark chocolate is recommended, but I am a fan of milk chocolate) and 2 teaspoons of coconut oil. You will also need 1/3 cups of peanut butter, 1/3 cup of pumpkin puree, and a 1/2 teaspoon of pumpkin pie spice. Lastly, grab 2 tablespoons of your favorite liquid sweetener. This could include honey, maple syrup, or more. Happy baking!
- Grab a muffin tray with nine muffin spots and line them up. Once done, set it aside as we will use it in a bit.
- Take a small bowl out of your cabinet and place half of the chocolate and half of the coconut oil to melt it. Please place it in your Sharp Microwave Drawer for about 20-30 seconds and mix it in between until fully melted.
- Once melted, grab the muffin liner and pour about 1/2 tablespoon into each. Press the chocolate up the sides 1/4 of the way and place it in the fridge. This should create a cup-like shape.
- Next, grab another bowl and stir the maple syrup, peanut butter, and pumpkin pie spice. Mix them and divide them into the nine muffin spots, so it is smooth along the top, making sure each bite is just as good.
- Repeat step 2 using the remainder of the chocolate and coconut oil, melting them into a bowl. Use a spoon to top off each peanut butter cup making sure that the pumpkin peanut butter is on the inside. About a 1/2 tablespoon will do the job. Feel free to top it off with sea salt for some extra taste.
- Finally, place the tasty creations in the fridge for about 30 minutes to become a bit harder.
Gluten-Free Mini Pecan Pumpkin Mousse Tarts
For many years, Simply Better Living has been offering a wide variety of a bunch of different and creative recipes for our favorite readers. Last September, we partnered we teamed up with Sunkissed Kitchen to showcase how simple it is to bake delicious fall treats in our Sharp Superheated Steam Countertop Oven.
Think about it, it is a beautiful fall day, and you have your flannel on enjoying the outdoor weather with close family and friends close by. Our pumpkin gluten-free mini pecan pumpkin pies are definitely going to be one of the favorites. The ideal serving sizes are perfect as each bite is filled just right, and the presentation is near perfect. Just make sure that you contain yourself and eat just one, not the whole batch.
Once you try it and are absolutely in love, feel free to bake a few for some of your neighbors and close friends and family. Putting them on a nice plate will really make it the perfect gift for others, as it will serve as a kind gesture and bring everyone closer this fall season.
To get started, we need to grab some of our essential ingredients, so go through your cabinets and safe place on your mask to head to the grocery store. We are going to need an almond flour pie crust, ½ cup of pumpkin puree, ½ cup of white chocolate chips, 4 ounces of cream cheese, ½ teaspoon of pumpkin pie spice, candied pecans, ½ cup of pecans, 2 tablespoons of coconut sugar, and 1 tablespoon of butter.
- Grab some parchment paper and roll create a thin layer (approximately 1/16 thick). Roll the almond flour pie crust and roll it out evenly to ensure that they all bake the same.
- Head on over to the fridge and stiffen the pie crust by freezing it for about 30 minutes.
- Once it’s very stuff, use a 3-inch cookie cutter to divide your new little pies evenly. It is recommended that you use a flower cutter.
- Place each flower over a muffin tray and give them a few minutes to warm up. Once ready, gently use the edges to press them down into the baking tray, creating a cup-like shape. Be very gentle as you may break it if you push through the center.
- Head on over to your Sharp Superheated Steam Countertop Oven and place in the baking tray with the mini pie crust, setting it on Bake/Reheat at 325º F for approximately 13 minutes. If you plan on using another oven, it is recommended to preheat the oven at 325º F and bake for about 17-19 minutes. A good indicator is to see the crust begin to brown.
We are still going! Follow these additional steps to make the pumpkin mousse.
- Grab a small dish and fill it with white chocolate and white chocolate chips and place it in the microwave. Take it out every 20-30 seconds at a time, making sure not to burn it.
- Add in the pumpkin, cream cheese, and pumpkin pie spice in a food processor and fully mix it. Drizzle it into the melted white chocolate and process the new mixture.
- Refrigerate the mousse until you are ready to use it.
- Finally, let’s decorate! Top off the pie crusts with the pumpkin mousse. The best practice would be to use a piping bag with a large tip. Yum, enjoy it!
The weather in the Fall is beautiful outside! It doesn’t matter if you are in the southern part of the country with the sun shining or up in the Northeast with a beautiful fall breeze. In fact, I am writing right next to an open window and am admiring the seasons changing as we speak. Being trapped in the house for a little bit surely allows you to appreciate any change. Things as little as walking through the neighborhood and admiring all the fall decorations are enjoyable in my free time.
When I think of recipes, I typically think of a process that takes up using many utensils and preheating the oven, the whole nine yards. Looking at this amazing pumpkin smoothie recipe from “The Worktop,” this is the perfect creation for any time of day and takes very little to put together.
Want to know another fun thing about this recipe and the pumpkin smoothie concept? You can have your whole family involved and make the for all. No need for your partner or friend to beg for a sip, but since the process is so simple, it does not really take up too much time to create more than one. Just be careful you won’t want to make them for the whole neighborhood (even though they may ask).
You will need a few ingredients for this one, but you may have some around your house and lying around in the kitchen. Before masking up and heading to the market, look for a large banana (two small ones should work fine as well), a cup of pumpkin puree, 1/2 cup of vanilla yogurt, ½ cup of milk, 1-2 teaspoons of maple syrup (if you are planning to use this for breakfast or in the morning, 1 is fine). Also, be sure to grab a 1/2 teaspoon of pumpkin spice and 1/2 cup of crushed ice. To really make it fancy, it may be a great idea to add some whipped cream to the top and dust it with a bit of cinnamon! The next part is easy.
- Just one step, use a blender to mix and blend it all together until it is smooth and in liquid form. Once set, transfer it into a cup. Enjoy!
Simple enough, right? Make sure to let us know how you like it!
Ever since I was little, I could always recall begging my parents to stop in the drive-through of the quick-serve doughnut shop to pick up a cup, or a box, full of my favorite road-time snack. Whether it be on my way home from elementary school, little league, or now my career, it is that the obsession has never ended if one thing is true.
If you have guessed it already, I am talking about pumpkin doughnut. These are tiny ball-shaped doughnuts that can fit in the palm of your hand and are perfect for almost any situation. I always enjoyed them because if I am watching my diet (which I should be), they are the perfect serving size for just one. However, if I do want to indulge, but I am in the car, and on the go, they are mess-free and easy to eat.
Another great reason to make this recipe is that they are great to bring on a family road trip. I know that times are a bit distant right now, so a popular pastime is heading in the car and going on a drive with your household to get out of the house for a few hours. Look at the leaves changing in the mountains or overlooking the nearest skyline of a city, tying in a bit of fall. There is no doubt that “Taste of Home” really knocked it out of the park with this one. So enough beating around the bush, let’s grab what we need!
You will need quite a few ingredients, but it is perfect for getting the kids and involving and having them help you. First, go through your cabinets and run to the grocery store with your mask to grab 2 large eggs, 2 tablespoons shortening, 1 1/4 cups of sugar, a cup of pumpkin, 2 teaspoons of white vinegar, and a teaspoon of vanilla extract.
Most of these you probably have in your kitchen, so we are also going to need 3 cups of all-purpose flour, 1/2 cup nonfat dry milk powder, 3 teaspoons of baking powder, and 1/2 teaspoons of salt, ground cinnamon, and ground nutmeg. Finally, pick up a 1/2 cup of lemon-lime soda and deep-frying oil.
- Grab a large bowl and set your ingredients across the counter. Beat the eggs, shortening, and sugar, blending them. Follow the same practice in the same bowl for the pumpkin, vinegar, and vanilla.
- Next, grab a separate bowl and pour in the flour, milk powder, baking powder, salt, and spices. Whisk them together very well, so every bite tastes the same. Add the two mixture together, beating them in between.
- Head on over to your deep-fat fryer or deep cast-iron skillet and heat the oil to 375°. A bit at a time, drop teaspoons of the newly created batter into the oil, frying it until golden brown. This should take about 1 minute per side.
- Once ready, drain them using a paper towel. If you are craving a sugar rush, be adding additional sugar when they are warm may not be a bad idea.
You all know how much I dislike the idea of saying, “save the best for last.” I rarely use this, so you may want to listen up when I say it. For the final pumpkin recipe in our roundup, I chose to do something different, letting you have a bit more say in what you cook, bake, or create.
Right now, I am calling all pumpkin lovers. What better way to add in the taste of pumpkin to every bite, as much or as little as you want, than to put it on yourself? Say it with me, Pumpkin Butter! This low-calorie pumpkin butter recipe design from “Skinny Taste”. This could be the perfect supplement to spread on a piece of toast or a waffle, even a sandwich in the morning or at night.
If you live in a full household, especially with young children, I can confidently say and guarantee that you have dealt with picky eaters, and dinner can easily become a buffet. Yes, I can understand first hand that introducing news foods and ingredients to children can sometimes be challenging (and at times may even bring tears). Adding a bit of pumpkin butter to some of their favorite snacks is a great way to transition and introduce them to loving the fall favorite easily!
So, when they ask you what that amazing taste is in their food, remind them it’s the same thing as an inside of a pumpkin they carved. They will look forward to it each year. Alright, enough talk, and let’s get what we need.
To start, let’s make sure we grab 3 1/2 cups of homemade pumpkin puree, a cup of packed brown sugar, ¾ cup of apple cider (if you have apple juice, that should work fine too), 2 tsp of vanilla extract, 2-3 cinnamon sticks, and 1-2 tsp of pumpkin pie spice to add a bit more taste. The steps are quite simple.
More Pumpkin Recipes
- — How to make extra creamy pumpkin mac and cheese in under 1 hour. The perfect Fall dinner! — We love these pumpkin pancakes: not too sweet with a hint of spice. — These moist spiced pumpkin cupcakes are hard to beat. — How to make classic, unfussy pumpkin pie from scratch. This is our favorite way to make pumpkin pie. It’s easy, too! — How to make the best spiced pumpkin scones inspired by Starbucks.
Recipe updated, originally posted November 2011. Since posting this in 2011, we have added a recipe video and tweaked the recipe to be more clear. – Adam and Joanne
12 Easy Pumpkin Desserts Using Canned Pumpkin Puree
Enjoy the flavors of fall with these delicious canned pumpkin puree dessert recipes. From traditional pumpkin pies and spice cakes to tasty cupcakes and donuts, these pumpkin-inspired fall dessert ideas are sure to become seasonal favorites.
Looking for a few canned pumpkin dessert recipes to try out this fall? Look no further than these pumpkin-inspired fall dessert ideas. All made using canned pumpkin puree, these easy pumpkin desserts are a great way to celebrate Thanksgiving or any fall celebration.
Pumpkin, Spices or Both?
With pumpkin being subtle in flavor, it isn’t much of a surprise that it doesn’t add a lot of dominate characteristics to beer, especially if used in smaller quantities. In some instances, you’ll only notice a smoother mouthfeel from the pumpkin, while not being able to detect pumpkin-like flavors.
If planning to use raw pumpkin, avoid the stereotypical pumpkins used to carve jack-o-lanterns. These pumpkins are largely hollow, have very little flesh (the part used in beer making), and are very low in sugar content. Instead, opt for pie or Cinderella pumpkins. Both typically have little to no hollow space, richer flavors and more available sugars.
Pumpkin Beer Recipes
Here are a few free homebrew recipes that use pumpkin. See our homebrew recipe archive for even more inspiration!
If fresh pumpkin isn’t available, which very well may be the case if you want to have a pumpkin beer ready for Halloween, canned pumpkin is a perfectly suitable substitute. Avoid products that list any ingredients other than pumpkin, like preservatives. Also, don’t use products referred to as pumpkin pie “mix” or “filling.” These usually include spices, sugars and very small amounts of actual pumpkin.
Spices are also as important, if not more so, than the pumpkin itself. In many instances, recipes don’t even use pumpkin but instead rely on spices used in pies to create the sensation that your are drinking pumpkin pie while somewhat tricking the senses into thinking you are consuming actual pumpkin flavor. (Editor’s note: Whether or not this is technically a “pumpkin beer” is up to debate). Especially in base styles with rich flavors, like a stout for example, pumpkin can have a hard time coming through in flavor, while spices can be carefully added to mimic a pumpkin pie.
Vanilla, allspice, ginger, cinnamon, nutmeg, cloves, etc., can all be used. There are pre-blended pumpkin pie spices available at grocery stores, but this takes some of the control out of the process.
Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.
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Can I use my sugar pumpkins for this ? They’re smallish, maybe 4-5 lbs. I think they’re for pumpkin pie making actually. Also, what is a steamer? Can I just use a oven safe dish with water in it to create steam? BTW. I love your site. Your recipes are straight forward and simple. Now my go to recipe site. Thank you !!
Sugar pumpkins are perfect for this! A steamer in the pot just allows the pumpkins to be in the pot but not in the water. You can use a metal colander or a baking rack. Anything that’s safe to be in a hot pot would work. Good luck!
If pumpkin is too heavy. how can I thin it down in the processor for puree?
You can add a little water to help thin it out. Start with just a little and add more as needed.
I live a few miles from the pumpkin capitol of the USA and most of the rest of the world! Eating pumpkins, like the ones used in Libby’s canned pumpkin, are Cucurbita moschata squash. The traditional carving pumpkins are Cucurbita pepo they aren’t very tasty and generally aren’t eaten.
Squash, pumpkins, and gourds are in the same plant family.
Search the site “Huffpost” for more information. Great site, Sabrina—keep up the good work.
I didn’t realize it was so easy! I’d going to have to try this!
15 Best Pumpkin Puree Recipes for Healthy, Seasonal Meals
Pumpkin puree is surprisingly versatile. Use your leftovers from that pumpkin pie to create these tasty dishes.
Your impulse to stock up on canned pumpkin as soon as the temperature dropped below 80°F was totally natural. But what happens after you&rsquove made the obligatory pumpkin pie, like, three times? These insanely easy pumpkin-packed breakfasts, lunches, and dinners&mdashthat&rsquos what.
Who doesn't love a creamy pasta dish? Parmesan adds a nice salty kick to this one.
Chicken noodle isn't the only comfort soup out there. In this one, apple and onion perfectly complement the fall flavor of pumpkin.
If you're going to jump on the pumpkin band wagon, you might as well start your day with a pumpkin puree smoothie.
You'll never want regular pancakes again after trying these ones.
It's time to take your usual pumpkin bread up a notch.
Pumpkin pie isn't the only pumpkin dessert out there! This decadent cheesecake will quickly become a regular request at family gatherings.
Pro tip: Top this easy dessert with gingerbread crumbs.
This butter makes a perfect topping for toast, muffins, and even vanilla ice cream.
This isn't just any run-of-the-mill pumpkin soup. The complexity of flavor will have you going back for seconds (and maybe thirds).
There's nothing quite like the comfort of a warm muffin for breakfast.
These individually prepared cups will prevent you from going overboard after dinner.
Sage provides an unexpected flavor boost to this risotto dish.
Make your mornings easy and delicious with an oatmeal dish you can make ahead.
When it's not quite time for gingerbread cookies, it's never too early for a gingerbread loaf&mdashespecially one that has pumpkin, too.
Start your day with a breakfast that's delicious and packed with protein to keep you full until lunchtime.
How to make Pumpkin Puree:
Find a pumpkin. It doesn’t matter whether you grew one in your garden, found one in the patch or picked one up from the store. Any pumpkin will do.
Cut your pumpkin in half. I used a small knife to remove the stem and then a large knife to cut it in half. This did take a little strength, but it wasn’t as difficult as I thought it was going to be.
Remove all of the seeds. If your family likes pumpkin seeds, you can save them and bake them up later.
Place pumpkin halves face down on a large cookie sheet. Bake in a 350 F oven for 50 minutes to an hour. When you can pierce the outside of the pumpkin easily with a fork, you know your pumpkin is done.
Let the pumpkin cool slightly and then begin removing the skin. Don’t let it cool too much otherwise the skin will get harder to remove. I used a fork and my fingers to remove the skin.
I was surprised at how easily the skin came off. It maybe took me 5 minutes to remove the skin from both halves of my pumpkin.
Once all of the skin is removed, cut the pumpkin into chunks and place them in your food processor. I had a small to medium sized pumpkin so i was able to fit about a fourth of my pumpkin in the food processor at one time. I probably could have put more, but I don’t like to overfill it.
Blend until you have a nice smooth puree. I turned my food processor on 2 for about 20 seconds and 1 for another 10 seconds or so. The pumpkin is so soft, it becomes nice and smooth very quickly.
I placed my pumpkin puree into freezer bags in 1 cup increments. This will make my life easier when I am baking something with pumpkin because it will already be measured out for me. I just have to remove the pumpkin puree from the freezer about 30 minutes before I need it and I’ll be all set!
With my pumpkin I was able to get 10 cups of pumpkin puree! That’s more than 5 cans of pumpkin! This pumpkin cost me $2.99 at the store. A can of pumpkin starts at about $1 in the store (name brand will cost you more), so this is a nice savings.
This was SO easy to do, I am really surprised I have not tried this before. I don’t think I will ever go back to buying store canned pumpkin again!
33 Delicious Pumpkin Recipes
Kiersten Hickman/Eat This, Not That!
Fall is a wonderful time of the year. Those residing in northern states get to indulge in watching the leaves change from a vibrant green to various shades of orange and red before they brown, crisp, and fall to the ground. Visiting a pumpkin patch and going apple picking are two other activities that are specific to this special season. As temperatures begin to drop and the sky darkens at earlier hours, the urge to stay in and bake and cook up some cozy meals heightens. Pumpkin pie is one of the most classic fall-centric delicacies, but there is so much more you can do with the fruit in both savory and sweet recipes.
Below, we've compiled a list of some of our favorite pumpkin recipes. Dig in!
50 Canned Pumpkin Recipes
Put this fall favorite to good use with dozens of recipes from Food Network Magazine.
1. Creamy Soup Simmer one 15-ounce can pumpkin, 2 cups chicken broth, 1/2 cup cream and 1/2 teaspoon pumpkin pie spice, whisking, 5 minutes.
2. Apple-Bacon Soup Make Creamy Pumpkin Soup (No. 1) add 2 tablespoons maple syrup. Cook 1 cubed apple in butter until soft. Top the soup with the apple and crumbled cooked bacon.
3. Curried Soup Make Creamy Pumpkin Soup (No. 1), omitting the pumpkin pie spice. Toast 2 tablespoons curry powder in 1 tablespoon butter add to the soup along with the juice of 2 limes. Top with plain yogurt and cilantro.
4. Chili Brown 1 chopped onion, 1 chopped bell pepper and 1 1/2 pounds ground beef in oil in a pot. Stir in one 15-ounce can each pumpkin, diced fire-roasted tomatoes and black beans (drained), and 2 cups water. Add 2 tablespoons each chili powder and adobo sauce (from a can of chipotle chiles). Simmer 30 minutes.
5. Pasta Alfredo Saute 10 sage leaves in 2 tablespoons butter. Whisk in 1 cup each pumpkin and cream, and a pinch of nutmeg simmer 5 minutes. Toss with 12 ounces cooked pasta. Top with grated parmesan.
6. Risotto Saute 1 chopped onion and 10 sage leaves in olive oil in a saucepan. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed whisk in 3/4 cup pumpkin. Stir in 2 tablespoons butter and 1 cup grated parmesan.
7. Risotto Cakes Mix 2 cups cold leftover Pumpkin Risotto (No. 6) with 1/2 cup grated parmesan shape into small patties. Dredge in flour, then beaten egg, then breadcrumbs chill 20 minutes. Cook in olive oil in a hot skillet until crisp.
8. Quesadillas Mix 1/2 cup pumpkin and 1 tablespoon adobo sauce (from a can of chipotle chiles). Spread on 2 flour tortillas sprinkle with grated cheddar and top each with another tortilla. Cook in a hot buttered skillet until golden. Cut into wedges.
9. Polenta Combine 4 cups water, 1 cup pumpkin and 2 bay leaves in a pot bring to a simmer. Whisk in 1 cup polenta and cook, whisking, until creamy, 20 minutes. Whisk in 2 tablespoons butter and 1/2 cup grated parmesan. Top with crumbled gorgonzola.
10. Fried Polenta Make Pumpkin Polenta (No. 9) pour into a loaf pan and chill overnight. Cut into slices, dust with flour and cook in a hot oiled skillet until crisp.
11. Refried Beans Cook 1 small chopped onion in olive oil in a saucepan until soft. Add two 15-ounce cans pinto beans (drained) and 2 cups water simmer until thickened. Add 1 cup pumpkin and mash.
12. Mashed Potatoes Cook 2 pounds quartered peeled potatoes in boiling water, 20 minutes drain. Steep 1 sprig sage and 1/4 teaspoon nutmeg in 1 cup hot cream, 10 minutes remove the sage. Mash with the potatoes, 1 cup pumpkin, and salt.
13. Mashed Sweet Potatoes Cook 2 pounds quartered peeled sweet potatoes in boiling water, 15 minutes. Drain and mash with 1 cup pumpkin, 1/2 stick butter, 2 tablespoons maple syrup, 1/2 teaspoon ground ginger, and salt to taste. Top with crumbled cooked bacon.
14. Gnocchi Mix 2 cups cold leftover Pumpkin Mashed Potatoes (No. 12) with 1 egg and 1 1/4 cups flour. On a floured surface, roll into ropes and cut into 1/2-inch pieces. Cook in boiling water until they float. Toss with butter and grated parmesan.
15. Twice-Baked Potatoes Pierce 4 potatoes with a fork bake at 400 degrees F, 45 minutes. Halve and scoop out the flesh mash with 1/2 cup each pumpkin, sour cream and shredded cheddar, 1/2 stick butter, 2 chopped scallions, 1 teaspoon kosher salt and a pinch of nutmeg. Spoon into the potato skins bake 20 minutes.
16. Deviled Eggs Halve 12 hard-cooked eggs. Mash the yolks with 1/3 cup each pumpkin and mayonnaise, 1 teaspoon dijon mustard and 1/2 teaspoon each ground coriander and salt. Spoon into the whites.
17. Cucumber Dip Peel and shred half of a cucumber squeeze dry. Mix with 1 cup plain Greek yogurt, 1/2 cup pumpkin, 2 tablespoons chopped cilantro, 1 chopped scallion, 3/4 teaspoon kosher salt and 1/4 teaspoon each ground cumin and coriander.
18. Hummus Puree one 15-ounce can chickpeas (drained), 1 garlic clove, the juice of 1 lemon, 5 tablespoons each pumpkin, tahini and olive oil, and 2 tablespoons water season with salt. Top with pepitas.
19. Fondue Toss 2 cups shredded cheddar with 2 tablespoons cornstarch. Simmer one 12-ounce bottle pumpkin beer in a pot. Stir in 1 cup pumpkin and the cheese mixture until melted. Add a pinch of nutmeg. Serve with bread cubes.
20. Cheese Balls Pulse 8 ounces goat cheese, 2 cups grated manchego, 3/4 cup pumpkin and 1/2 teaspoon each smoked paprika and kosher salt. Form into 12 balls, then roll in chopped pecans and pepitas.
21. Crostini Mix 5 ounces goat cheese, 1/3 cup pumpkin, 1 teaspoon maple syrup, and salt and pepper. Spread on toasted baguette. Top with crumbled cooked bacon.
22. Grits Simmer 2 1/2 cups water, 1/2 cup pumpkin and 3/4 cup quick grits, 5 minutes. Stir in 2 tablespoons butter and 1 cup shredded cheddar.
23. Mustard Mix 2 tablespoons each pumpkin, grainy mustard and honey.
24. Grilled Cheese Make Pumpkin Mustard (No. 23) spread on bread and sandwich with jack cheese and cooked bacon. Cook in a hot buttered skillet until golden.
25. Compound Butter Pulse 1 stick butter with 1/4 cup pumpkin, 2 tablespoons chopped parsley and a pinch of pumpkin pie spice in a food processor.
26. Vinaigrette Whisk 2 tablespoons each cider vinegar and pumpkin, and 1 teaspoon dijon mustard whisk in 1/4 cup olive oil. Season with salt and pepper.
27. Cocktails Mix 1 cup ginger beer, 1/2 cup each pumpkin and bourbon, and 1 tablespoon lemon juice. Pour through a fine-mesh sieve into 2 ice-filled glasses.
28. Lattes Whisk 2 1/4 cups milk, 1/4 cup sugar, 3 tablespoons pumpkin, 1 tablespoon vanilla, 1/2 teaspoon pumpkin pie spice and 1/4 cup espresso in a saucepan bring to a simmer. Pour into 2 mugs.
29. Cream Cheese Pulse 8 ounces cream cheese, 1/3 cup pumpkin, 1 tablespoon maple syrup and 1/2 teaspoon pumpkin pie spice in a food processor.
30. French Toast Cut a pocket in the side of 4 thick slices challah. Make Pumpkin Cream Cheese (No. 29) stuff 2 tablespoons into each pocket. Whisk 4 eggs, 1 cup half-and-half, 1/4 cup maple syrup and 1/4 teaspoon pumpkin pie spice add the bread and soak 1 minute. Cook in a hot buttered skillet until golden.
31. Pancakes Whisk 1 cup milk, 1/2 cup pumpkin, 2 tablespoons melted butter and 2 eggs. Sift 1 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice and 1/4 teaspoon kosher salt whisk into the milk mixture. Cook by 1/4 cupfuls in a hot buttered skillet until golden.
32. Oatmeal Simmer 1 1/2 cups skim milk, 1 cup quick oats and 1/2 cup pumpkin, 1 minute. Stir in 2 tablespoons brown sugar, 1 tablespoon butter, 1/2 teaspoon pumpkin pie spice and a pinch of salt.
33. Yogurt Whisk 1 cup vanilla Greek yogurt, 1/4 cup pumpkin and 1/4 teaspoon pumpkin pie spice.
34. Smoothies Puree 1 cup each vanilla yogurt, pumpkin and ice, 1 banana, 2 tablespoons honey and 1/2 teaspoon pumpkin pie spice. Pour into 2 glasses.
35. Applesauce Simmer 4 chopped peeled apples, 1 cup water, 1/2 cup each sugar and pumpkin, the juice of 1 lemon and a cinnamon stick, stirring occasionally, 12 minutes. Mash with a fork.
36. Cornbread Mix 1 cup each cornmeal and flour, 2 tablespoons sugar, 2 teaspoons baking powder and 1 teaspoon kosher salt. Whisk 1 cup each pumpkin and milk, 2 eggs and 3 tablespoons melted butter stir into the cornmeal-flour mixture. Fold in 1 cup shredded pepper jack. Spread in a hot oiled 10-inch cast-iron skillet. Bake at 400 degrees F, 30 minutes.
37. Focaccia Mix 3/4 cup pumpkin, 1 tablespoon olive oil and 1 teaspoon chopped rosemary. Stretch 1 pound pizza dough until 10 by 12 inches top with the pumpkin mixture, grated parmesan and more rosemary. Bake on a preheated pizza stone at 450 degrees F until golden, 8 to 10 minutes.
38. Quick Bread Whisk 1 cup pumpkin, 2 eggs, 1 stick melted butter, 1/2 cup sour cream and 1 teaspoon vanilla. Mix 1 1/2 cups flour, 3/4 cup sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt stir into the pumpkin mixture. Bake in an oiled 9-by-5-inch loaf pan at 350 degrees F, 1 hour.
39. Cran-Nut Muffins Make Pumpkin Quick Bread (No. 38), adding 3/4 cup each dried cranberries and chopped pecans to the batter. Divide among 12 lined muffin cups bake at 350 degrees F, 25 minutes.