Type what you have

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
• water
• active dry yeast
• butter
• egg
• brown sugar
• salt
• all-purpose flour
• butter

Instructions

1. 1 Dissolve yeast and sugar in warm water in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Stir in pumpkin, melted butter, eggs, sugar, and salt. Add 3 cups of the flour and beat well. Stir in enough additional flour to make dough easy to handle. Knead on lightly floured surface until smooth and elastic. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Punch down, and divide into 4 parts, rolling each into a 12-inch circle. Spread with 1/4 cup butter if desired. Cut into 8 wedges. Roll up each wedge beginning at wide edge. Place on greased sheet; cover with a damp cloth and let rise until doubled in volume.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake rolls in preheated oven until golden brown, about 15 to 20 minutes.

By Katy

Ingredients

• ✓ pumpkin
• egg
• all-purpose flour
• brown sugar
• white sugar
• pumpkin pie spice
• baking soda
• cream cheese
• white sugar
• egg
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 8 mini loaf pans.
2. 2 Beat pumpkin purée and 3 eggs in the bowl of a stand mixer until smooth.
3. 3 Whisk 1½ cups flour, brown sugar, ½ cup white sugar, pumpkin spice, and baking soda together in a bowl; beat into pumpkin mixture until smooth. Set aside.
4. 4 Combine cream cheese, ¼ cup sugar, 1 egg, and 2 teaspoons flour in a bowl until smooth.
5. 5 Divide ½ pumpkin mixture among prepared mini loaf pans. Divide cream cheese mixture between pans; divide remaining ½ pumpkin mixture over top.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool before serving, 10 to 15 minutes.

By sladeslady

Ingredients

• ✓ pumpkin
• all-purpose flour
• pumpkin pie spice
• salt
• baking soda
• baking powder
• egg
• white sugar
• vegetable oil
• vanilla extract
• zucchini
• walnut

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour 2 8x8-inch baking dishes.
2. 2 Sift flour, pumpkin pie spice, salt, baking soda, and baking powder together in a large bowl.
3. 3 Beat eggs, sugar, vegetable oil, pumpkin, and vanilla extract together in a second bowl until mixture is smooth and creamy. Stir wet ingredients into flour mixture until combined; gently fold in zucchini and walnuts. Divide batter into the prepared baking dishes.
4. 4 Bake in the preheated oven until cakes are lightly browned and a toothpick inserted into the center comes out clean, 40 to 60 minutes. Allow to cool on rack for 20 minutes before removing from pans to finish cooling.

By Dubby Jr

Ingredients

• ✓ pumpkin
• chocolate chip
• vanilla extract
• egg
• molasses
• vegetable oil
• soy milk
• brown sugar
• salt
• allspice
• nutmeg
• baking soda
• ginger
• cinnamon
• whole wheat flour
• all-purpose flour
• cooking spray

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 18 muffin cups with cooking spray or line with paper liners.
2. 2 Whisk all-purpose flour, whole wheat flour, cinnamon, ginger, baking soda, nutmeg, allspice, and salt together in a bowl; form a well in the center.
3. 3 Stir brown sugar, pumpkin, soy milk, oil, molasses, eggs, and vanilla extract together in a separate bowl until well mixed. Pour brown sugar mixture into the well of the flour mixture and stir until batter is just combined; fold in chocolate chips. Spoon batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes. Remove muffins from pan immediately and cool completely on a wire rack.

By Kim

Ingredients

• ✓ pumpkin
• chicken broth
• sugar
• salt
• black pepper
• greek yogurt

Instructions

1. 1 Combine pumpkin and 1/3 of the chicken broth in a deep pan over medium-low heat. Simmer, covered, until pumpkin is soft, about 15 minutes.
2. 2 Remove from heat and puree with an immersion blender. Add remaining chicken broth, sugar, salt, and pepper. Cook until flavors combine, about 5 minutes.
3. 3 Ladle into bowls and serve with a dollop of Greek yogurt.

By Allrecipes Member

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
• white sugar
• lemon
• ginger

Instructions

1. 1 Stir pumpkin and sugar together in a saucepan. Cover and let stand, 8 hours to overnight.
2. 2 Place unpeeled lemon wedges in a food processor; purée until smooth.
3. 3 Place pumpkin and sugar mixture in the saucepan over high heat. Stir in lemon and ginger. Bring to a rolling boil; cook, stirring frequently, until pumpkin is translucent but still holds its shape, about 30 minutes. Mash to desired consistency.
4. 4 Bring a large pot of water to a boil. Add jars and lids and boil for 5 minutes. Pack pumpkin mixture into hot jars and cover with lids. Let cool, then refrigerate and use within a month.

By tatjanasok

Ingredients

• ✓ pumpkin
• coconut cream
• brown sugar
• pandan leaf

Instructions

1. 1 Place the pumpkin into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam until soft, about 20 minutes. Transfer pumpkin to a blender and blend until smooth with no lumps.
2. 2 Combine the pumpkin, coconut cream, brown sugar, and pandan leaves in a pot over medium-low heat. Cook, stirring frequently, until mixture is thick and smooth, about 1 hour; remove leaves and discard. Cool kaya before serving; refrigerate unused portion.

By CAMTHALION CALAELEN

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
• applesauce
• sugar
• cinnamon
• allspice

Instructions

1. 1 Stir pumpkin, applesauce, sugar, cinnamon, and allspice together in a saucepan over medium heat; bring to a boil. Reduce heat to low and cook at a simmer until thick, about 90 minutes.

By sueb

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
• egg substitute
• brown sugar
• pumpkin pie spice
• evaporated milk
• pie crust

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the pumpkin, egg substitute, brown sugar, pumpkin pie spice and nonfat evaporated milk.
3. 3 Pour the pumpkin mixture into the pie crust. Bake in the preheated oven 1 hour, or until a knife inserted in the middle comes out clean.

By Shelly M

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
• butter
• white sugar
• maple syrup
• ginger
• cinnamon

Instructions

1. 1 Melt the butter in a large skillet over medium-low heat. Cook the pumpkin in the butter until tender, about 20 minutes. Add the sugar and stir until dissolved. Stir in the syrup, ginger, and cinnamon; remove from heat and allow to cool. Transfer to a bowl and cover. Refrigerate at least 2 hours before serving.

By Rachel

Ingredients

• ✓ pumpkin
• sugar
• cinnamon
• clove
• allspice

Instructions

1. 1 Mix sugar, cinnamon, cloves, and allspice together in a bowl.
2. 2 Layer 1/4 of the pumpkin cubes in the bottom of a slow cooker, then sprinkle 1/4 of the sugar mixture over top. Repeat layers three more times. Cover and cook on Low, stirring once or twice, until pumpkin is dark and golden, 8 hours to overnight.
3. 3 Purée with an immersion blender until smooth. Let cool to room temperature, then transfer to airtight containers and refrigerate.

By ALLYK

Ingredients

• ✓ pumpkin
• sweetened condensed milk
• egg
• cinnamon
• ginger
• nutmeg
• salt
• pie crust

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C.)
2. 2 In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.
3. 3 Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.

By UPATNINE

Ingredients

• ✓ pumpkin
• apple
• apple cider
• sugar
• cinnamon stick

Instructions

1. 1 Peel, core, and chop apples; set apple chunks aside, reserving peels and cores. Combine peels, cores, and 2 cups apple cider in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer 30 minutes.
2. 2 Meanwhile, combine chopped apples, sugar, remaining cider, and cinnamon stick in a large, non-aluminum saucepan and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until apples begin to fall apart, 20 to 40 minutes.
3. 3 Press peel-core mixture through a food mill or sieve placed over a bowl to catch juice. Reserve juice and discard peels and cores. Add juice to cooked apples in the saucepan and return mixture to a boil. Reduce heat and simmer, uncovered and stirring occasionally, until thick, 40 to 60 minutes. Remove and discard cinnamon stick. Stir in pumpkin.
4. 4 Preheat the oven to 300 degrees F (150 degrees C).
5. 5 Pour apple-pumpkin mixture into a large, shallow roasting pan.
6. 6 Place roasting pan into the preheated oven, leaving door slightly ajar. Bake, stirring every 15 minutes, until thick enough to spread, 1 to 1 1/2 hours.
7. 7 Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until apple-pumpkin butter is ready. Wash new, unused lids and rings in warm soapy water.
8. 8 Spoon apple-pumpkin butter into sterilized jars leaving 1/2-inch head space. Wipe rims and threads clean; top with hot lids and screw bands on firmly.
9. 9 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
10. 10 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Melinda Steele StCyr

Ingredients

• ✓ pumpkin
• brown sugar
• salt
• cinnamon
• ginger
• nutmeg
• vanilla ice cream
• graham cracker crust

Instructions

1. 1 Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
2. 2 Cover and freeze until firm, about 2 hours.

By Valetta Gale Cannon

Ingredients

• ✓ pumpkin
• evaporated milk
• sugar
• egg
• pumpkin pie spice
• yellow cake mix
• butter
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Mix pumpkin, evaporated milk, sugar, eggs, and pumpkin pie spice together in a bowl. Pour pumpkin mixture into prepared baking dish. Sprinkle cake mix over pumpkin mixture; drizzle with butter. Sprinkle pecans atop butter layer.
3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour.

By piequeen1215

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
• sugar
• egg
• evaporated milk
• pumpkin pie spice
• yellow cake mix
• butter
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking pan with parchment paper or aluminum foil.
2. 2 In a large bowl, stir together the pumpkin, sugar and eggs. Mix in the evaporated milk and pumpkin pie spice; pour into the prepared pan.
3. 3 Sprinkle the dry cake mix over the pumpkin and then drizzle melted butter over the cake mix.
4. 4 Bake for 1 hour in the preheated oven, or until a knife inserted into the cake comes out clean. Cool, then invert onto a serving dish. Serve with whipped topping.

By RAINBOWFROGS12

Ingredients

• ✓ pumpkin
• spice cake mix
• white sugar
• egg
• milk
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan and 24 mini-muffin cups.
2. 2 Stir cake mix and sugar together in a large bowl. Beat pumpkin, eggs, and milk with the cake mix mixture until you have a smooth batter. Stir chocolate chips through the batter.
3. 3 Drop batter into prepared muffin cups with a small cookie scoop. Pour remaining batter into greased bread pan.
4. 4 Bake muffins in preheated oven until tops of muffins are golden and spring back when lightly pressed, 12 to 14 minutes.
5. 5 Bake bread in preheated oven until top is golden and springs back when lightly pressed, 55 to 60 minutes.

By CGT

Ingredients

• ✓ pumpkin
• russet potato
• margarine
• salt
• pumpkin pie spice
• basil

Instructions

1. 1 Cut potatoes into big chunks, leaving skins on.
2. 2 Combine potatoes and 1 1/2 cups water in a stovetop pressure cooker.
3. 3 Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 10 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
4. 4 Drain water and mash potatoes. Stir in margarine. Stir in pumpkin, salt, pumpkin pie spice, and basil until combined.

By JJsMa

Ingredients

• ✓ pumpkin
• skim milk
• coffee creamer
• egg
• brown sugar
• walnut
• cinnamon
• pie crust

Instructions

1. 1 Place the pumpkin halves in a large saucepan, and fill with water to barely cover. Bring the pan to a boil, then reduce heat to medium-low and simmer the pumpkin until tender, about 30 minutes. Drain the pumpkin and scoop out the pumpkin meat; discard the peel. Mash the pumpkin until smooth.
2. 2 Preheat an oven to 400 degrees F (200 degrees C).
3. 3 Place 2 cups of the mashed pumpkin in a large bowl, and stir in the milk, coffee creamer, eggs, brown sugar, walnuts, and cinnamon until the mixture is well combined. Spoon the filling into the pie crust, and bake in the preheated oven until the pie filling is firm and cooked through, about 1 hour.

By Shannonaka MurderSmooch

Ingredients

• ✓ pumpkin
• white sugar
• cinnamon stick
• clove
• coconut

Instructions

1. 1 Combine pumpkin, sugar, cinnamon sticks, and cloves in a large pot over low heat. Simmer, stirring occasionally, until pumpkin is very soft, about 30 minutes. Mix in coconut and remove from heat. Mash large pumpkin pieces with a potato mash, or leave them slightly chunky. Let cool for 10 minutes.
2. 2 Transfer to a container with a lid and refrigerate.

By Rita

Ingredients

• ✓ pumpkin
• almond butter
• egg
• agave nectar
• baking soda
• vanilla extract
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine almond butter, pumpkin, eggs, agave nectar, baking soda, vanilla extract, and pumpkin spice in a large bowl. Mix until a smooth batter forms.
3. 3 Scoop 1/4 cup batter onto a baking sheet. Repeat with remaining batter, placing about 4 pancakes per sheet.
4. 4 Bake in the preheated oven until pancakes are fluffy and golden, 10 to 12 minutes.

By Chef Lizzie

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
• olive oil
• thyme
• salt
• black pepper
• gemelli pasta
• pancetta
• chicken broth
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
2. 2 Pile diced pumpkin on the baking sheet. Drizzle with 1 tablespoon olive oil and toss lightly to coat. Spread pumpkin out and sprinkle with thyme, salt, and pepper.
3. 3 Bake in the preheated oven for 20 minutes. Remove and set aside.
4. 4 Bring a large pot of unsalted water to a boil. Add gemelli pasta and boil until just nearly tender, about 9 minutes.
5. 5 Heat remaining olive oil in a large pan over medium heat. Add pancetta and cook until starting to brown, 4 to 5 minutes. Add the roasted pumpkin and cook, stirring frequently, 2 to 3 minutes more. Pour in chicken broth and bring to a boil.
6. 6 Drain pasta and add to the pan with the pumpkin mixture. Continue cooking until pasta is tender yet firm to the bite, 1 to 2 minutes more. Serve immediately, topped with Parmigiano-Reggiano cheese.

By Kim's Cooking Now