Type what you have

Ingredients

• ✓ pumpkin
• vanilla pudding mix
• pumpkin pie spice
• whipped topping

Instructions

1. 1 Mix pumpkin, pudding mix, and pumpkin pie spice together in a large bowl.
2. 2 Fold in whipped topping.
3. 3 Cover chill until ready to serve.

By Tiera Lesley

Ingredients

• ✓ pumpkin
• confectioners' sugar
• cream cheese
• cinnamon
• pumpkin pie spice
• orange juice concentrate

Instructions

1. 1 Beat confectioners' sugar and cream cheese in a medium serving bowl with an electric mixer until smooth. Gradually blend in pumpkin. Mix in cinnamon, pumpkin pie spice, and juice concentrate until well blended. Chill in the refrigerator until serving.

By SUE CASE

Ingredients

• ✓ pumpkin
• cream cheese
• brown sugar
• maple syrup
• cinnamon

Instructions

1. 1 Beat cream cheese, brown sugar, and canned pumpkin together with an electric mixer on medium speed in a bowl until light and creamy, 3 to 5 minutes. Add maple syrup and cinnamon and beat until smooth, 1 to 2 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

By Lisa Griffin

Ingredients

• ✓ pumpkin
• chickpea
• medjool date
• maple syrup
• peanut butter
• ginger
• molasses
• vanilla extract
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Combine chickpeas, pumpkin, dates, maple syrup, peanut butter, ginger, molasses, vanilla extract, cinnamon, cloves, and nutmeg in a food processor. Process to a smooth paste, 2 to 3 minutes, scraping down sides as necessary. Refrigerate 1 to 2 hours before serving.

By Adam Mattessich

Ingredients

• ✓ pumpkin
• all-purpose flour
• white sugar
• salt
• baking powder
• vegetable shortening
• water
• sugar
• egg
• cinnamon
• salt
• ginger
• clove
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
2. 2 To make the dough: Whisk flour, sugar, salt, and baking powder together in a large bowl. Cut shortening into flour mixture until it resembles coarse crumbs. Add just enough water for dough to hold together; do not overmix. Knead dough a few times in the bowl.
3. 3 Transfer dough out onto a floured surface. Cut dough in quarters, then cut each quarter into thirds to make 12 equal portions. Roll each portion into a ball. Cover with a cloth and allow to rest while you make filling.
4. 4 To make the filling: Mix pumpkin, sugar, eggs, cinnamon, salt, ginger, and cloves together in a large bowl until smooth.
5. 5 Roll each dough ball out on a floured surface into a thin, 6-inch circle. Spoon about 1/3 cup filling into the center of each dough circle. Fold dough over filling to make a half-moon-shaped pie, then crimp the edges together with a fork. Place onto the prepared baking sheets. Brush the tops with beaten egg.
6. 6 Bake in the preheated oven until the filling is hot and crusts are golden brown, about 20 minutes.

By Esther Loveall Saunders

Ingredients

• ✓ pumpkin

Instructions

1. 1 Cut stem off pumpkin using a strong knife to create a hole; scoop and scrape pulp and seeds from pumpkin, saving seeds to roast. Cut pumpkin in quarters; cut quarters in half.
2. 2 Place pumpkin pieces in a microwave-safe bowl; cover tightly with plastic wrap.
3. 3 Cook in the microwave for 7 minutes; check plastic wrap seal to ensure no moisture is escaping. Continue cooking in the microwave for 8 minutes more; remove plastic wrap. Cool pumpkin for 10 minutes.
4. 4 Peel skin from pumpkin using your fingers.
5. 5 Transfer peeled pumpkin to the bowl of a food processor; pulse until puréed. (Or purée pumpkin using a hand masher or potato ricer.)

By Laura Streckfuss

Ingredients

• ✓ pumpkin
• spice cake mix

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
3. 3 Stir together cake mix and pumpkin in a large bowl until well blended.
4. 4 Drop rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets.
5. 5 Bake in the preheated oven until centers are set and edges fell firm, 18 to 20 minutes. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

By CARRUTH

Ingredients

• ✓ pumpkin
• cooking spray
• spice cake mix

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously spray a 9x13-inch baking pan with cooking spray.
3. 3 Mix cake mix and pumpkin together in a large bowl until well combined; spread evenly in the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
5. 5 Cool and serve.

By Chickentarian

Ingredients

• ✓ pumpkin
• brown sugar
• cinnamon
• pumpkin pie spice
• puff pastry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix pumpkin, brown sugar, cinnamon, and pumpkin pie spice together in a large bowl until well combined.
3. 3 Roll puff pastry sheets into 12x12-inch squares; cut each sheet into nine 4-inch squares.
4. 4 Divide pumpkin mixture between centers of pastry squares; wet edges of each square with water. Fold over, corner to corner; pinch edges together. Transfer to the prepared baking sheets.
5. 5 Bake in the preheated oven until pastry is puffed and golden, about 15 minutes. Cool for 10 minutes. Transfer pastries to a wire rack to cool completely.

By SaraSunshine

Ingredients

• ✓ pumpkin
• olive oil
• salt
• black pepper
• hot honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Cut stem off pumpkin. Rinse and dry thoroughly. Carefully cut pumpkin in half vertically and scrape out seeds. Cut each half into 6 wedges, about 1 1/2 to 2 inches wide.
3. 3 Place wedges on their sides on the baking sheet and brush with 2 tablespoons olive oil. Sprinkle with salt and pepper.
4. 4 Roast in the preheated oven for 15 minutes. Flip wedges over and brush with remaining olive oil, then sprinkle with additional salt and pepper, if needed. Roast for 15 minutes more.
5. 5 Remove from the oven and place on a serving platter. Drizzle with hot honey and serve.

By France Cevallos

Ingredients

• ✓ pumpkin
• chocolate cake mix
• egg
• vegetable oil
• cream cheese frosting

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, pumpkin purée, eggs, and oil in a bowl using an electric mixer on medium speed for 3 minutes. Pour batter into the prepared baking dish; spread evenly.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean, 35 to 40 minutes. Cool completely, 30 to 45 minutes.
4. 4 Frost cooled cake with cream cheese frosting.

By ALETA1314

Ingredients

• ✓ pumpkin
• all-purpose flour
• baking soda
• salt
• cinnamon
• nutmeg
• milk
• brown sugar
• vanilla extract
• lard
• vegetable oil

Instructions

1. 1 Cover the pumpkin with water in a saucepan, bring to a boil, reduce heat to medium-low, and simmer until the pumpkin is tender, about 15 minutes. Drain the pumpkin, and mash to a smooth texture.
2. 2 Stir the flour, baking soda, salt, cinnamon, and nutmeg together in a large bowl. In a separate bowl, mix together the mashed pumpkin, milk, brown sugar, and vanilla extract. Pour the wet ingredients in the flour mixture, and stir together to make a dough. Turn the dough out onto a floured surface, and knead a few times until thoroughly combined. Don't over knead the dough. Cover the dough and let it rest for 30 minutes to relax the gluten.
3. 3 Heat the lard over medium heat in a large heavy skillet until it shimmers. Break off egg-sized pieces of the dough, pat them out flat into rough circles about 4 inches across and 1/4 inch thick, and fry, turning once, until the dough puffs up and begins to brown at the edges, 2 to 3 minutes per side. Push the fry bread into the oil to help it puff. Drain on paper towels, and serve hot.

By Isantee

Ingredients

• ✓ pumpkin
• rolled oat
• apple
• egg
• rolled oat

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Place 4 cups oatmeal in the bowl of a food processor; pulse until finely ground. Transfer to a mixing bowl.
3. 3 Stir in grated apple. Mix in canned pumpkin and egg until well combined; mixture will be thick and slightly sticky.
4. 4 Roll dough on a surface sprinkled with remaining 1/4 cup oats to a 1/2-inch thickness. Cut shapes with a cookie cutter and transfer to the prepared baking sheet.
5. 5 Bake in the preheated oven until crisp and golden, 12 to 15 minutes. Remove to a wire rack to cool completely.

By lab

Ingredients

• ✓ pumpkin
• brown sugar
• salt
• whole wheat flour
• vegetable oil
• vegetable oil

Instructions

1. 1 Combine the pumpkin, brown sugar, and salt in a small saucepan over medium-low heat; cook until the brown sugar dissolves. Remove from heat and allow to cool to room temperature.
2. 2 Stir the flour into the cooled pumpkin mixture to form a dough. Add 1 teaspoon of vegetable oil to the dough; allow to rest 5 minutes. Roll the dough into 12 even-sized balls and flatten to about 2-inches in diameter.
3. 3 Heat the remaining vegetable oil in a skillet over medium-hot heat. Fry the dough in the hot oil until lightly brown on each side. Drain on a plate lined with paper towels.

By RADHIKA GHATAGE

Ingredients

• ✓ pumpkin
• pie crust
• sweetened condensed milk
• egg
• pumpkin pie spice
• vanilla whipped cream

Instructions

1. 1 Preheat the oven to 425 degrees F (218 degrees C). Place pie crust on a large foil-lined baking sheet.
2. 2 Mix together pumpkin, condensed milk, eggs, and pumpkin pie spice in a large bowl until smooth. Pour into crust.
3. 3 Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking for 40 more minutes or until a knife inserted 1 inch from crust comes out clean. Cool completely on a wire rack. Serve with vanilla whipped cream.

By McCormick Spice

Ingredients

• ✓ pumpkin
• egg
• white sugar
• corn oil
• orange zest
• all-purpose flour
• pumpkin pie spice
• baking soda
• salt
• cranberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. 2 Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.
3. 3 Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.
4. 4 Scoop batter into prepared muffin cups.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

By iamblessedx7

Ingredients

• ✓ pumpkin
• vegetable stock
• water
• sour cream
• butter
• green curry paste
• coriander
• garlic

Instructions

1. 1 Put pumpkin in a saucepan. Pour vegetable stock over the pumpkin and add enough water so the pumpkin is completely covered; bring to a boil and cook until pumpkin is tender, about 20 minutes.
2. 2 Drain pumpkin, reserving liquid, and transfer pumpkin to a large bowl. Mash pumpkin with a potato masher until smooth. Transfer mashed pumpkin to a saucepan.
3. 3 Stir sour cream, butter, curry paste, coriander, and garlic into the pumpkin until the butter melts and the mixture is smooth; heat the mixture on low until warmed through, stirring small amounts of the reserved liquid into the mixture until you reach your desired consistency, at least 10 minutes.

By Grifstar

Ingredients

• ✓ pumpkin
• potato
• salt
• pepper
• garlic powder
• ground beef
• cream-style corn
• corn

Instructions

1. 1 Cut a 4 inch circle off the top of the pumpkin, including the stem; set aside to be used later as a lid. Remove seeds and stringy insides of pumpkin. Place pumpkin in a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain, and mash. Season with salt, pepper and garlic powder; set aside.
3. 3 In a skillet over medium heat, brown the ground beef until no pink shows; drain. Spoon the ground beef into the pumpkin. Pour in the creamed corn and whole kernel corn. Top with mashed potatoes. Cover with pumpkin lid. Pour 2 cups of water in the baking dish.
4. 4 Bake in preheated oven for 50 to 60 minutes, or until pumpkin is tender and can be pierced with a fork.

By B Jennings

Ingredients

• ✓ pumpkin
• whole wheat flour
• egg
• peanut butter
• salt
• cinnamon
• water

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl; stir with a spatula until combined.
3. 3 Transfer mixture to a work surface and work it with your hands until mixture starts to come together. Add 1 teaspoon water at a time (only if needed) to help make the dough workable, but don't add too much as it should be dry and stiff. Roll the dough to a thickness of 1/2 inch.
4. 4 Cut into 1/2-inch pieces and transfer to a baking sheet.
5. 5 Bake in the preheated oven until dog treats are golden brown and crunchy, about 40 minutes. Let cool before serving to your dog.

By Kelly

Ingredients

• ✓ pumpkin
• yellow cake mix
• egg
• white sugar
• vegetable oil
• water
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Mix yellow cake mix, pumpkin, eggs, sugar, vegetable oil, water, and cinnamon together in a large bowl; beat until well blended. Transfer to the baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, about 45 minutes.

By BLINKERS88

Ingredients

• ✓ pumpkin
• butter
• olive oil
• thyme
• sea salt
• black pepper
• mozzarella cheese
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil and grease with butter.
2. 2 Cut the top of the pumpkin off with a large knife and remove all the seeds and pulp. Cut pumpkin into 3- to 4-inch wide segments. Remove skin of pumpkin with a potato peeler or paring knife. Cut into the pumpkin segments with a 2 1/2-inch cookie cutter to make cylinders. Cut cylinders into 1/4-inch slices.
3. 3 Place pumpkin slices on the prepared baking sheet and drizzle with olive oil; sprinkle with thyme leaves from 5 sprigs, sea salt, and pepper. Cover with another piece of foil.
4. 4 Roast in the preheated oven until softened, about 20 minutes. Remove from the oven and set aside to cool for 5 minutes. Leave the oven on.
5. 5 Slice mozzarella cheese into 1/4-inch wide pieces and place in between 2 slices of pumpkin. Repeat with remaining pumpkin slices. Top each with Parmigiano-Reggiano cheese.
6. 6 Return to the oven and continue to roast until cheese melts, about 10 minutes more. Place on a plate and garnish with more thyme.

By ItalianTapas

Ingredients

• ✓ pumpkin
• acorn squash
• sweet potato
• coconut milk
• chicken broth
• salt
• black pepper
• lime
• ground ginger

Instructions

1. 1 Preheat an oven to 375 degrees F (190 degrees C).
2. 2 Puncture acorn squash and pumpkin in several places using a knife. Wrap the sweet potatoes in aluminum foil. Place squash, pumpkin, and sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until the pumpkin begins to cave in and the skin browns, about 2 hours.
4. 4 Remove the skin, then chop the sweet potatoes. Skin, seed, and chop the pumpkin and acorn squash. Place the sweet potatoes, pumpkin, and acorn squash in a large pot and mash until smooth. Stir in the coconut milk until incorporated, reserving 1/2 cup for garnish, then stir in the chicken broth. Season with salt, pepper, lime juice, and ground ginger.
5. 5 Cook over medium heat until heated through. Serve with a lime wedge and a drizzle of coconut milk.

By SerenaBloom

Ingredients

• ✓ pumpkin
• vegetable oil cooking spray
• soy milk
• corn
• egg
• onion
• rice flour
• baking powder
• cinnamon

Instructions

1. 1 Heat a large skillet over medium heat; prepare with cooking spray.
2. 2 Stir pumpkin, soy milk, corn, eggs, and onion together in a bowl; add rice flour, baking, powder, and cinnamon and stir until well blended.
3. 3 Drop mixture by desired portions onto preheated pan. Cook until lightly golden on the bottom, about 3 minutes. Flip cakes and continue cooking until the bottom is lightly golden, about 3 minutes more. Repeat cooking in batches until batter is completely used.

By sueb

Ingredients

• ✓ pumpkin
• white sugar
• evaporated milk
• cinnamon
• white chocolate chip
• marshmallow creme
• butter
• vanilla extract

Instructions

1. 1 Line a 9-inch square baking pan with aluminum foil; coat with cooking spray.
2. 2 Combine sugar and milk in a 3-quart saucepan over medium heat, stirring occasionally with a wooden spoon; attach a candy thermometer to the saucepan and bring mixture to a boil. Stir in pumpkin pureé and cinnamon; bring back to a boil. Cook, stirring constantly, until mixture reaches 238 degrees F (114 degrees C), about 18 minutes. Cool slightly, 5 minutes.
3. 3 Place white chocolate chips in a large bowl: pour fudge mixture over top and set aside until white chocolate softens, 5 minutes. Stir until smooth. Stir in marshmallow cream, butter, and vanilla extract until butter is melted and mixture is smooth. Pour into the prepared pan.
4. 4 Cool fudge, about 1 hour. Cut into squares. Store in a cool, dry place.

By Cathy

Ingredients

• ✓ pumpkin
• butter
• marshmallow
• milk
• vanilla extract
• pumpkin pie spice
• confectioners sugar
• heavy cream

Instructions

1. 1 Melt butter in a large skillet; stir in marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
2. 2 Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

By Kristin_California

Ingredients

• ✓ pumpkin
• egg
• olive oil
• maple syrup
• whole wheat flour
• rolled oat
• baking powder
• baking soda
• cinnamon
• nutmeg
• spinach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Combine pumpkin purée, eggs, oil, and maple syrup in a bowl.
3. 3 Whisk flour, oats, baking powder, baking soda, ground cinnamon, and ground nutmeg together in a bowl until evenly blended; stir into pumpkin mixture. Stir in spinach until evenly dispersed throughout batter.
4. 4 Divide batter among the prepared muffin cups, filling each ⅔ full.
5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tins for 10 minutes, then transfer muffins to a wire rack to cool completely.

By AmyGail

Ingredients

• ✓ pumpkin
• cooking spray
• egg
• applesauce
• vanilla extract
• spice cake mix
• cinnamon
• nutmeg
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly coat 2 baking sheets with cooking spray.
2. 2 Beat pumpkin, eggs, applesauce, and vanilla extract together in a bowl until well combined; stir in cake mix, cinnamon, nutmeg, and cloves until well blended and creamy. Drop dough by spoonfuls onto the prepared baking sheets.
3. 3 Bake in the preheated oven until tops are firm when lightly pressed, 8 to 10 minutes. Cool on wire racks.

By chernobletink

Ingredients

• ✓ pumpkin
• butter
• baby yellow potato
• salt
• black pepper
• thyme
• gruyere cheese
• half and half
• aluminum foil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 1-quart casserole dish with butter.
2. 2 Slice potatoes and pumpkin with a mandoline into 1/8-inch-thick slices, using the mandoline's 3-millimeter setting.
3. 3 Place 1/2 of the pumpkin slices on the bottom of the prepared casserole dish. Season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère cheese. Layer 1/2 of the potato slices on top, season with salt and pepper, add 1/4 of the thyme, and 1/4 of the Gruyère. Repeat pumpkin layer and potato layer each one more time, using up remaining seasoning and Gruyère.
4. 4 Pour half-and-half evenly over the top and cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the foil and continue baking until potatoes are tender and the top is nicely browned, about 15 minutes more. Remove from the oven and let sit for 15 minutes before serving.

By Kim's Cooking Now

Ingredients

• ✓ pumpkin
• egg
• pumpkin pie spice
• sweetened condensed milk
• milk
• vanilla extract
• salt
• whipped cream
• cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk eggs together in a large bowl. Stir in pumpkin and pumpkin pie spice until blended. Whisk in condensed milk, milk, vanilla, and salt until blended. Pour into six 6-ounce custard cups.
3. 3 Place custard cups in a 9x13-inch baking dish. Place the dish on the center rack in the middle of the preheated oven. Pour boiling water into the pan around custard cups to a depth of 1 1/4 inches.
4. 4 Bake until the centers are almost set, about 35 minutes.
5. 5 Remove custard cups from the baking dish and set on a wire rack to cool. Serve warm or cold.
6. 6 Top with whipped cream and sprinkle with cinnamon just before serving.

By Eagle brand

Ingredients

• ✓ pumpkin
• pastry
• evaporated milk
• egg
• natural sweetener
• natural sweetener
• vanilla
• pumpkin pie spice
• kosher salt
• whipped topping

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Roll out pastry on floured surface 1 inch larger than inverted 9-inch pie pan.
3. 3 Ease pastry into pan; flute and trim edge.
4. 4 Mix pumpkin, evaporated milk, and eggs on medium speed until well blended; add additional ingredients; mix well.
5. 5 Pour mixture into prepared pastry shell.
6. 6 Bake for 35 to 40 minutes or until knife inserted into center comes out clean.
7. 7 Cool on wire rack.
8. 8 Top with whipped topping, if desired.

By TruviaR