Pumpkins are more than just fall decorations or basic pies. If you’re ready to try something fresh and exciting, this collection of unique pumpkin recipes is here to spice up your meals and snacks.
From savory dishes to unexpected sweets, these ideas will make you rethink everything you thought you knew about this versatile ingredient.
Pumpkin And Black Bean Tacos
These Pumpkin and Black Bean Tacos are a fun twist on traditional tacos. They combine the earthy flavors of black beans with the sweetness of pumpkin. This dish is perfect for a cozy fall dinner or a casual get-together with friends. The addition of fresh cilantro and lime adds a zesty kick that brightens up the meal.
Making these tacos is simple and quick. Start by roasting diced pumpkin until tender. While that’s cooking, prepare your black beans with some spices for extra flavor. Then, assemble your tacos with the roasted pumpkin, seasoned black beans, and toppings like avocado and lime. It’s a delightful way to enjoy seasonal ingredients!
Ingredients
- 1 small pumpkin, peeled and diced
- 1 can black beans, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn tortillas
- 1 avocado, sliced
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Preheat your oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes until tender.
- In a skillet, heat the black beans over medium heat. Add cumin, chili powder, salt, and pepper. Stir and cook for about 5 minutes until heated through.
- Warm the corn tortillas in a dry skillet for about 30 seconds on each side.
- Assemble the tacos by adding roasted pumpkin and seasoned black beans to each tortilla.
- Top with avocado slices, fresh cilantro, and a squeeze of lime juice before serving.
Pumpkin And Spinach Stuffed Shells
These pumpkin and spinach stuffed shells are a delightful twist on a classic dish. The combination of creamy pumpkin and fresh spinach creates a filling that is both nutritious and satisfying. Perfect for a cozy dinner, these stuffed shells are a great way to enjoy the flavors of fall.
Start by cooking large pasta shells until al dente. While they cook, prepare the filling by mixing together pumpkin puree, sautéed spinach, ricotta cheese, and a sprinkle of nutmeg for warmth. Once the shells are ready, stuff them generously with the filling.
Place the stuffed shells in a baking dish, cover them with marinara sauce, and sprinkle with mozzarella cheese. Bake until bubbly and golden. This dish is not only comforting but also a fun way to incorporate pumpkin into your meals.
Ingredients
- 12 large pasta shells
- 1 cup pumpkin puree
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 teaspoon nutmeg
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta shells according to package instructions until al dente. Drain and set aside.
- In a skillet, sauté the chopped spinach until wilted. Remove from heat and let it cool slightly.
- In a bowl, mix together the pumpkin puree, sautéed spinach, ricotta cheese, nutmeg, salt, and pepper.
- Stuff each shell with the pumpkin mixture.
- Spread a layer of marinara sauce on the bottom of a baking dish. Place the stuffed shells on top and cover with remaining marinara sauce.
- Sprinkle mozzarella cheese over the top.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let cool for a few minutes before serving. Enjoy!
Savory Pumpkin Risotto
Fall is the perfect time to enjoy pumpkin in a new way. Savory pumpkin risotto combines creamy rice with the earthy flavor of pumpkin, making it a comforting dish for any occasion. This recipe is simple and brings a warm, cozy vibe to your table.
Start by sautéing onions and garlic in a pot. Then, add Arborio rice and toast it lightly. Gradually stir in vegetable broth, allowing the rice to absorb the liquid slowly. This technique is key for achieving that creamy texture. Once the rice is nearly done, mix in pumpkin puree and your favorite spices. Finish with a sprinkle of Parmesan cheese for an extra touch of flavor.
This risotto pairs well with a side salad or crusty bread. It’s a great dish to impress guests or simply enjoy on a chilly evening.
Ingredients
- 1 cup Arborio rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup pumpkin puree
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened.
- Add the Arborio rice, stirring for about 2 minutes until lightly toasted.
- Gradually add vegetable broth, one cup at a time, stirring frequently until the liquid is absorbed before adding more.
- When the rice is creamy and al dente, stir in the pumpkin puree and season with salt and pepper.
- Remove from heat and mix in the Parmesan cheese. Serve warm, garnished with fresh parsley.
Pumpkin Spice Hummus
Looking for a fun twist on a classic dip? Pumpkin spice hummus is a delightful option that combines the creamy texture of traditional hummus with the warm flavors of pumpkin and spices. This recipe is perfect for fall gatherings or just a cozy night in. Serve it with pita chips or fresh veggies for a tasty snack!
Making this hummus is simple. You’ll blend chickpeas, pumpkin puree, tahini, and a few spices to create a smooth and flavorful dip. It’s a great way to enjoy the seasonal taste of pumpkin without the usual sweet treats. Plus, it’s healthy!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 1/4 cup tahini
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
- 1 clove garlic, minced
- Salt to taste
- Water as needed for consistency
Instructions
- Blend Ingredients: In a food processor, combine chickpeas, pumpkin puree, tahini, olive oil, maple syrup, pumpkin pie spice, garlic, and salt.
- Process Until Smooth: Blend until the mixture is smooth. If it’s too thick, add water a tablespoon at a time until you reach your desired consistency.
- Taste and Adjust: Taste the hummus and adjust the seasoning if needed, adding more salt or spices to your liking.
- Serve: Transfer the hummus to a bowl and drizzle with a little olive oil. Enjoy with pita chips or fresh veggies!
Pumpkin Quinoa Salad With Feta
This Pumpkin Quinoa Salad with Feta is a delightful twist on traditional salads. It combines the nutty flavor of quinoa with the sweetness of pumpkin and the tanginess of feta cheese. Perfect for a light lunch or as a side dish at dinner, this salad is both nutritious and satisfying.
To make this salad, you’ll need cooked quinoa, diced pumpkin, crumbled feta, fresh herbs, and a simple dressing. The combination of flavors and textures makes it a standout dish. Plus, it’s a great way to enjoy seasonal ingredients!
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 1/2 cups pumpkin, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice
Instructions
- Cook the Quinoa: Rinse the quinoa under cold water. In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Prepare the Pumpkin: Preheat the oven to 400°F (200°C). Toss the diced pumpkin with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
- Combine Ingredients: In a large bowl, mix the cooked quinoa, roasted pumpkin, crumbled feta, parsley, and lemon juice. Toss gently to combine.
- Serve: Enjoy the salad warm or chilled. It pairs well with grilled chicken or can be served as a main dish.
Pumpkin Coconut Curry
Looking for a cozy dish that warms you up? Pumpkin coconut curry is a fantastic choice! This recipe combines the sweetness of pumpkin with the creaminess of coconut milk, creating a delightful blend of flavors. It’s perfect for chilly evenings or when you want something comforting yet unique.
Start by sautéing onions and garlic in a pot. Then, add diced pumpkin and let it cook for a bit. Pour in coconut milk, and season with spices like curry powder and ginger. Let it simmer until the pumpkin is tender. Serve it over rice for a complete meal that’s sure to impress.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin, diced
- 1 can (14 oz) coconut milk
- 1 tablespoon curry powder
- 1 teaspoon ginger, grated
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice for serving
Instructions
- Heat olive oil in a pot over medium heat. Add chopped onion and minced garlic, cooking until softened.
- Add diced pumpkin and stir for a few minutes. Then, pour in the coconut milk.
- Stir in curry powder and ginger. Season with salt and pepper.
- Let the mixture simmer for about 20 minutes, or until the pumpkin is tender.
- Serve hot over cooked rice and garnish with fresh cilantro.
Pumpkin Gnocchi With Sage Brown Butter
Pumpkin gnocchi is a delightful twist on the classic Italian dish. This version combines the earthy flavor of pumpkin with the comforting texture of gnocchi. The addition of sage brown butter brings a warm, nutty aroma that perfectly complements the dish. It’s a simple yet satisfying meal that captures the essence of fall.
Making pumpkin gnocchi at home is easier than you might think. Start by cooking your pumpkin until it’s soft, then mash it up. Combine it with flour, egg, and a pinch of salt to form a dough. Roll it out, cut it into pieces, and shape them into little pillows. Boil them until they float, and then toss them in a rich sage brown butter sauce.
This recipe is perfect for cozy dinners or gatherings with friends. Serve it with a sprinkle of Parmesan cheese and a few crispy sage leaves on top for added flavor. It’s a unique dish that will impress anyone who tries it!
Pumpkin Chili With Cornbread Topping
Pumpkin chili is a cozy dish perfect for chilly days. This recipe combines the warmth of chili with the unique flavor of pumpkin, making it a delightful twist on a classic. The cornbread topping adds a comforting crunch that pairs wonderfully with the chili’s rich flavors.
To make this dish, you’ll need some basic ingredients like pumpkin puree, beans, tomatoes, and spices. The cornbread topping is simple to whip up and bakes to a lovely golden finish. This recipe is not just filling; it’s also a great way to enjoy the seasonal flavors of fall.
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup cornmeal
- 1 cup milk
- 1/4 cup vegetable oil
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon honey (optional)
Instructions
- In a large pot, sauté the onion and garlic until soft.
- Add the pumpkin puree, black beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Stir well and let it simmer for about 20 minutes.
- While the chili simmers, preheat your oven to 400°F (200°C).
- In a bowl, mix the cornmeal, milk, vegetable oil, baking powder, salt, and honey until combined.
- Pour the cornbread mixture over the chili in the pot. Transfer the pot to the oven and bake for 20-25 minutes until the cornbread is cooked through.
- Serve hot, and enjoy this unique pumpkin chili with a cornbread topping!
Pumpkin Fritters With Yogurt Dip
Pumpkin fritters are a delightful twist on traditional snacks. These little bites are made with fresh pumpkin, giving them a warm, comforting flavor. They are perfect for a cozy gathering or a fun family meal. Pairing them with a yogurt dip adds a refreshing touch that balances the richness of the fritters.
To make these fritters, you’ll need a few simple ingredients. Start with pumpkin puree, flour, eggs, and spices like cinnamon and nutmeg. These ingredients come together to create a batter that is both easy to work with and delicious. Fry them until golden brown for that perfect texture.
The yogurt dip is equally simple. Just mix plain yogurt with a bit of garlic, lemon juice, and herbs for a zesty complement to the fritters. This dip not only enhances the flavor but also adds a creamy element that everyone will love.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup all-purpose flour
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
- Vegetable oil for frying
- 1 cup plain yogurt
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- Fresh herbs (like dill or parsley) for garnish
Instructions
- In a bowl, mix pumpkin puree, flour, egg, baking powder, cinnamon, nutmeg, salt, and pepper until well combined.
- Heat vegetable oil in a frying pan over medium heat.
- Drop spoonfuls of the batter into the hot oil, flattening them slightly. Fry until golden brown on both sides, about 3-4 minutes per side.
- Remove fritters and place them on paper towels to drain excess oil.
- For the yogurt dip, combine yogurt, minced garlic, lemon juice, and herbs in a small bowl. Mix well.
- Serve the fritters warm with the yogurt dip on the side.
Pumpkin Chocolate Chip Muffins
These Pumpkin Chocolate Chip Muffins are a delightful twist on a classic treat. The combination of pumpkin and chocolate creates a warm, comforting flavor that’s perfect for fall. They are easy to make and great for breakfast or a snack. Plus, they fill your kitchen with a cozy aroma that invites everyone in.
Making these muffins is a breeze. Start by mixing the wet ingredients, then combine them with the dry ones. Stir in chocolate chips for that sweet touch. Bake until they are fluffy and golden. You’ll love how simple it is to whip up a batch!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- Fold in the chocolate chips gently.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Pumpkin Cheesecake Bars
These Pumpkin Cheesecake Bars are a delightful twist on traditional pumpkin desserts. They combine the creamy texture of cheesecake with the warm spices of pumpkin pie, making them perfect for fall gatherings. The bars are easy to make and are sure to impress your friends and family.
To create these tasty treats, you’ll need a few simple ingredients. Start with a graham cracker crust, which adds a nice crunch. The filling is made from cream cheese, pumpkin puree, sugar, eggs, and a blend of spices like cinnamon and nutmeg. This combination gives the bars their rich flavor.
Once baked, let them cool and cut them into squares. You can top them with whipped cream and a sprinkle of cinnamon for an extra touch. These bars are not only delicious but also a fun way to enjoy pumpkin in a new form.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 oz) packages cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture into the bottom of the prepared baking dish to form the crust.
- In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, cinnamon, nutmeg, ginger, and salt. Mix until everything is well blended.
- Pour the pumpkin mixture over the crust in the baking dish. Smooth the top with a spatula.
- Bake for 30-35 minutes, or until the center is set. Let it cool completely before cutting into squares.
- Serve chilled or at room temperature, topped with whipped cream and a sprinkle of cinnamon if desired.
Pumpkin Bread Pudding With Caramel Sauce
Fall is the perfect time to enjoy pumpkin flavors, and this pumpkin bread pudding is a delightful twist on a classic dessert. It’s warm, comforting, and pairs beautifully with a rich caramel sauce. This recipe is simple enough for a weeknight treat but impressive enough for a gathering.
To make this dish, you’ll start by gathering your ingredients. You’ll need bread, pumpkin puree, eggs, milk, sugar, and spices like cinnamon and nutmeg. The combination of these ingredients creates a custardy base that soaks into the bread, making it wonderfully moist.
Once your mixture is ready, pour it over cubed bread in a baking dish. Let it sit for a bit to absorb all those flavors, then pop it in the oven. The aroma that fills your kitchen will have everyone eagerly waiting for dessert!
After baking, drizzle with homemade caramel sauce for that extra touch of sweetness. This pumpkin bread pudding is sure to become a favorite.
Ingredients
- 4 cups cubed bread (like challah or brioche)
- 1 cup pumpkin puree
- 3 large eggs
- 2 cups milk
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 cup caramel sauce (store-bought or homemade)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together pumpkin puree, eggs, milk, sugar, vanilla, cinnamon, nutmeg, and salt until well combined.
- Add the cubed bread to the mixture and gently fold until the bread is soaked.
- Transfer the mixture to a greased baking dish and let it sit for about 15 minutes.
- Bake for 45-50 minutes, or until the top is golden and a toothpick comes out clean.
- Let it cool slightly before serving. Drizzle with caramel sauce before enjoying.
Pumpkin And Lentil Soup
When the weather cools down, nothing warms you up quite like a hearty soup. Pumpkin and lentil soup is a fantastic choice, combining the earthy flavors of lentils with the sweet, comforting taste of pumpkin. This dish is not only delicious but also packed with nutrients, making it a perfect meal for any time of year.
The recipe is simple and requires just a few ingredients. You can easily whip it up on a chilly evening, and it pairs wonderfully with crusty bread. Plus, it’s a great way to use up any leftover pumpkin you might have from your fall festivities.
Let’s get cooking!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 2 cups pumpkin puree
- 1 cup red lentils, rinsed
- 1 carrot, diced
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic, cumin, and coriander. Cook for another minute until fragrant.
- Add the vegetable broth, pumpkin puree, red lentils, and diced carrot. Bring to a boil.
- Reduce the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
- Season with salt and pepper to taste. If you prefer a smoother texture, blend the soup with an immersion blender.
- Serve hot, garnished with fresh cilantro, and enjoy with your favorite bread!
Pumpkin And Sausage Pasta Bake
Get ready to enjoy a comforting dish that combines the warmth of pumpkin with the savory goodness of sausage. This Pumpkin and Sausage Pasta Bake is perfect for cozy nights in or gatherings with friends. The blend of flavors creates a delightful experience that’s sure to impress.
Start by cooking your favorite pasta until al dente. In a separate pan, brown some sausage and mix it with diced pumpkin, tomatoes, and spices. Combine everything in a baking dish, top with cheese, and bake until bubbly. This dish is not only satisfying but also a fun way to incorporate pumpkin into your meals.
Here’s how to make it:
Ingredients
- 12 ounces penne pasta
- 1 pound Italian sausage, casings removed
- 1 cup pumpkin puree
- 1 can (14.5 ounces) diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package instructions. Drain and set aside.
- In a large skillet, cook the sausage over medium heat until browned. Drain excess fat.
- Add the pumpkin puree, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper to the skillet. Stir to combine.
- Mix the cooked pasta into the sausage and pumpkin mixture until well combined.
- Transfer the mixture to a greased baking dish. Top with mozzarella and Parmesan cheese.
- Bake for 25-30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving. Enjoy your delicious Pumpkin and Sausage Pasta Bake!
Pumpkin Chai Latte
Fall is the perfect time to enjoy a cozy drink, and a Pumpkin Chai Latte fits the bill. This delightful beverage combines the warm spices of chai with the rich flavor of pumpkin. It’s a comforting treat that’s easy to make at home.
To whip up this delicious latte, you’ll need some basic ingredients. Start with brewed chai tea, which brings a lovely spice blend to the mix. Add in pumpkin puree for that classic fall flavor, along with milk of your choice to create a creamy texture. Sweeten it up with maple syrup or your favorite sweetener, and don’t forget a sprinkle of cinnamon on top for that extra touch.
This drink is not just tasty; it’s also a fun way to celebrate the season. Enjoy it while curled up with a good book or share it with friends at a gathering. It’s sure to be a hit!
Ingredients
- 1 cup brewed chai tea
- 1/2 cup pumpkin puree
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons maple syrup (or sweetener of choice)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Whipped cream (optional, for topping)
Instructions
- Brew the chai tea according to package instructions and set aside.
- In a small saucepan, combine the pumpkin puree, milk, maple syrup, vanilla extract, and ground cinnamon. Heat over medium heat until warm, stirring frequently.
- Once heated, use a whisk or frother to create a frothy texture.
- Pour the brewed chai tea into a mug, then add the pumpkin mixture on top.
- Top with whipped cream and a sprinkle of cinnamon if desired.
- Enjoy your homemade Pumpkin Chai Latte!
Pumpkin And Apple Galette
Looking for a cozy dessert that combines the flavors of fall? The Pumpkin and Apple Galette is a perfect choice. This rustic tart brings together the sweetness of apples and the earthiness of pumpkin, creating a delightful treat that’s easy to make and share.
Start with a simple pie crust, which you can either make from scratch or use store-bought. The filling is a mix of fresh pumpkin puree and sliced apples, seasoned with cinnamon and nutmeg for that warm, autumnal flavor. The beauty of a galette is in its simplicity; you don’t need to worry about perfecting the shape. Just fold the edges over the filling, and you’re good to go!
This recipe is not only delicious but also versatile. You can serve it warm with a scoop of vanilla ice cream or at room temperature with a sprinkle of powdered sugar. It’s a great way to impress your friends and family at gatherings or simply enjoy a slice with your morning coffee.
Ingredients
- 1 pre-made pie crust
- 1 cup pumpkin puree
- 2 medium apples, thinly sliced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix pumpkin puree, brown sugar, cinnamon, nutmeg, and lemon juice until well combined.
- Roll out the pie crust on a baking sheet lined with parchment paper.
- Spread the pumpkin mixture in the center of the crust, leaving about 2 inches around the edges.
- Arrange the sliced apples on top of the pumpkin mixture.
- Fold the edges of the crust over the filling, creating pleats as you go.
- In a small bowl, whisk together the egg and milk. Brush this mixture over the crust.
- Bake for 35-40 minutes, or until the crust is golden brown and the apples are tender.
- Let it cool for a few minutes before slicing and serving. Enjoy!
Pumpkin Smoothie Bowl
Looking for a tasty way to enjoy pumpkin? A pumpkin smoothie bowl is a great option! This dish combines the creamy goodness of pumpkin with the refreshing taste of bananas and oats. It’s perfect for breakfast or a snack. You can customize it with your favorite toppings, making it a fun and healthy choice.
To make a pumpkin smoothie bowl, you’ll need some simple ingredients. Start with pumpkin puree, banana, yogurt, and a splash of milk. Blend these together until smooth. Pour it into a bowl and top it with your choice of granola, sliced bananas, and a sprinkle of cinnamon. This dish is not only delicious but also packed with nutrients!
Ingredients
- 1 cup pumpkin puree
- 1 ripe banana
- 1/2 cup yogurt (Greek or regular)
- 1/2 cup milk (dairy or non-dairy)
- 1/2 teaspoon cinnamon
- 1/4 cup granola
- Sliced banana for topping
Instructions
- Blend the pumpkin puree, banana, yogurt, milk, and cinnamon in a blender until smooth.
- Pour the mixture into a bowl.
- Top with granola and sliced banana.
- Enjoy your delicious pumpkin smoothie bowl!
Making a pumpkin smoothie bowl is super easy. You can blend pumpkin puree with yogurt or a milk of your choice, add some spices like cinnamon, and pour it into a bowl. Then, just top it off with your favorite fruits and granola. It’s a simple way to enjoy the flavors of fall any time of the year!