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Pumpkin Mashed Potatoes
Dinner

Pumpkin Mashed Potatoes

5.0

Prep
15 min
Cook
20 min
Total
40 min

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

Quinoa with Carrots and Raisins
Dinner

Quinoa with Carrots and Raisins

4.1

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Cook and stir onion, carrots, raisins, and pumpkin pie spice until onion becomes golden, about 5 minutes. Stir in quinoa and cilantro and allow to toast for a few minutes. Pour orange juice and water in and stir well, bringing to a boil. Reduce heat cook until all the liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes, then add walnuts. Fluff with a fork and serve.

By jenw

Pumpkin Dinner Rolls in the Bread Machine
Dinner

Pumpkin Dinner Rolls in the Bread Machine

5.0

Prep
20 min
Cook
15 min
Total
80 min

Instructions

  1. 1 Place pumpkin, water, milk, egg, oil, flour, sugar, salt, pumpkin pie spice, and yeast into a bread machine pan in the order suggested by the manufacturer. Select Dough setting and press Start.
  2. 2 Turn dough out onto a lightly floured work surface. Shape into dinner rolls and place on lightly greased baking sheets. Cover with a towel and let rise until almost doubled in size, about 45 minutes.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C).
  4. 4 Bake in the preheated oven until rolls are golden brown, about 15 minutes. Remove from the oven and immediately remove rolls from pans and cool on a wire rack to prevent crusts from becoming soggy.

By Gideon'sMommy

Candied Sweet Potatoes with Pecans
Dinner American

Candied Sweet Potatoes with Pecans

4.3

Prep
10 min
Cook
110 min
Total
140 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Prick potatoes several times with a fork and place on a baking sheet.
  2. 2 Bake in the preheated oven until potatoes easily pierced with a sharp knife, about 1 ½ hours. Cool for at least 20 minutes. Leave the oven on.
  3. 3 Combine brown sugar, ½ cup butter, pecans, and pumpkin pie spice in a bowl; set topping aside.
  4. 4 Peel potatoes; cut crosswise into ¾-inch thick slices.
  5. 5 Lightly grease a 9x13-inch ceramic or glass baking dish with 2 teaspoons butter. Layer ½ potato slices in a single layer in the prepared baking dish. Spoon a bit of topping over each slice. Layer in remaining ½ potato slices; sprinkle with remaining topping.
  6. 6 Bake, uncovered, in the preheated oven until bubbly and brown, about 20 minutes. Serve potatoes topped with some sauce from the pan.

By Stiritup

Spiced Sweet Potatoes and Cranberries
Dinner

Spiced Sweet Potatoes and Cranberries

4.6

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat oven to 375 degrees F. Spray a rimmed 15 x 10-inch baking pan with cooking spray. Combine oil, marmalade, apple juice, brown sugar, raisins, pumpkin pie spice and curry powder in a large bowl. Add sweet potatoes, cranberries and pecans; mix to coat well. Pour into prepared pan.
  2. 2 Bake for 50 to 60 minutes, stirring occasionally until potatoes and cranberries are tender. Pour into a serving bowl. Serve immediately.

By Mazola

Instant Pot® Sweet Potato Casserole
Dinner

Instant Pot® Sweet Potato Casserole

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Place the steam rack inside a multi-functional pressure cooker (such as Instant Pot®). Add water to the pot. Place sweet potatoes onto the rack. Close and lock the lid. Select high pressure function and set timer for 10 minutes. Allow 10 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove sweet potatoes and steam rack. Drain water and return sweet potatoes to the pot.
  3. 3 Add butter, raspberry-chipotle sauce, cream, brown sugar, pumpkin pie spice, and salt to the pot with the sweet potatoes. Mash using a potato masher or stick blender.
  4. 4 Melt butter in a skillet over medium heat. Add pecans, chipotle powder, and cinnamon. Cook, stirring frequently, about 1 1/2 minutes. Serve on top of sweet potatoes.

By thedailygourmet

Easy Pumpkin Rice
Dinner American

Easy Pumpkin Rice

3.7

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Combine the rice and water in a large saucepan over medium heat; bring to a boil; cover and reduce heat to medium-low; simmer until the water is completely absorbed, 15 to 20 minutes.
  2. 2 Stir together the pumpkin puree, pumpkin pie spice, brown sugar, butter, and salt in a separate saucepan over medium-low heat. Cook until warm. Stir pumpkin mixture into cooked rice.

By Amy M

Chef John's No-Knead Pumpkin Bread
Dinner American

Chef John's No-Knead Pumpkin Bread

4.8

Prep
20 min
Cook
50 min
Total
880 min

Instructions

  1. 1 Place pumpkin puree into a large mixing bowl and whisk in 1 cup plus 1 tablespoon warm water, salt, yeast, and pumpkin pie spice until thoroughly combined. Beat in flour to make a dry crumbly dough. Keep stirring until dough becomes smooth and sticky, 2 to 3 minutes.
  2. 2 Cover bowl with a damp towel and let dough stand 12 to 16 hours to rise.
  3. 3 Generously sprinkle cornmeal onto center area of a baking sheet. Scrape dough out of bowl, using a floured spatula, onto a heavily floured work surface. Dough will be very sticky. Dust dough with flour and gently flatten into an oblong shape. Fold 2 opposite rounded ends together to meet in the center; fold remaining 2 rounded ends to meet in the center, creating a rectangle of dough. Using well-floured hands, gently form into a round loaf with the seams on the bottom.
  4. 4 Transfer dough round onto center of prepared baking sheet. Dust top and sides of loaf generously with more flour.
  5. 5 Dust a dry towel with flour and place towel with floured side down over loaf. Let rise until loaf has almost doubled in size, 1 1/2 hours. Use a sharp knife to cut a 1/2-inch deep slit across the top of the loaf.
  6. 6 Place a loaf pan containing about 2 inches of water onto a bottom rack of oven. Preheat oven to 425 degrees F (220 degrees C).
  7. 7 Bake on center rack of the preheated oven for 30 minutes; turn bread around in oven. Continue to bake until bread is golden brown and crusty, about 20 more minutes. Let bread cool completely on a rack before slicing.

By John Mitzewich

Harvest Quesadillas
Dinner American

Harvest Quesadillas

Prep
15 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Mix pumpkin puree, brown sugar, and pumpkin pie spice together in a bowl.
  2. 2 Melt butter in a pan over medium heat. Ad apple slices, sprinkle white sugar and cinnamon on top, and cook until soft, 8 to 10 minutes. Remove from heat and set aside.
  3. 3 Place another skillet over medium heat and lightly grease with cooking spray. Place 1 tortilla in the skillet. Spread a generous amount of the pumpkin mixture over the tortilla. Place some brie on one side; cover brie with some cooked apples.
  4. 4 Fold tortilla in half when it turns golden brown, 2 to 3 minutes. Cook for 1 minute more, then remove from the skillet. Repeat with remaining tortillas and filling. Cool for 5 to 10 minutes before serving.

By Cooking Daddy

Vegetarian Pumpkin Spinach Chili
Dinner

Vegetarian Pumpkin Spinach Chili

3.9

Prep
25 min
Cook
200 min
Total
225 min

Instructions

  1. 1 Combine the tomatoes, pumpkin, vegetable juice, okra, broccoli, carrot, zucchini, onion, pumpkin pie spice, sugar, vinegar, chili powder, salt, and pepper in a slow cooker; cook on High until the vegetables are tender, 3 to 4 hours.
  2. 2 Stir the vegetarian ground beef crumbles, fava beans, and spinach into the tomato mixture; continue cooking until completely warmed, 20 to 30 minutes more.

By Dani

Keto Pumpkin Soup
Dinner American

Keto Pumpkin Soup

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in a large saucepan over medium heat. Add onion; cook 2 to 3 minutes. Reduce heat to medium-low; add garlic and cook until onion is beginning to soften, 2 to 3 minutes more. Stir in sugar substitute, pumpkin pie spice, and salt; stir in chicken stock to combine. Whisk in pumpkin purée until fully incorporated. Cover; simmer soup for 10 minutes.
  2. 2 Blend soup carefully using an immersion blender until smooth; stir in 1 cup heavy cream until incorporated. Taste; adjust salt, if necessary.
  3. 3 Drizzle servings with heavy cream; sprinkle with walnuts.

By France Cevallos

Pumpkin Chili
Dinner American

Pumpkin Chili

4.5

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Cook beef in a large pot over medium heat until browned and crumbly, about 5 to 7 minutes; drain.
  3. 3 Add onion and bell pepper; cook and stir for 5 minutes. Stir in beans, tomato juice, diced tomatoes, and pumpkin puree. Season with pumpkin pie spice, chili powder, and sugar.
  4. 4 Simmer chili until thickened and flavors have blended, about 1 hour.
  5. 5 Serve and enjoy.

By Teresa

Slow Cooker Pumpkin Turkey Chili
Dinner American

Slow Cooker Pumpkin Turkey Chili

4.5

Prep
15 min
Cook
190 min
Total
205 min

Instructions

  1. 1 Heat olive oil in a large soup pot over medium heat. Add turkey; cook, stirring often, until crumbly, browned, and no longer pink, about 10 minutes. Drain and discard any fat.
  2. 2 Transfer turkey to a slow cooker; stir in diced tomatoes, pumpkin, chili beans, black beans, onion, brown sugar, pumpkin pie spice, and chili powder. Cover slow cooker.
  3. 3 Cook on Low until pumpkin is tender and starts to break apart, at least 3 hours.

By coffee_junkee

Sweet Potato Noodle Pudding (Kugel)
Dinner European

Sweet Potato Noodle Pudding (Kugel)

5.0

Prep
30 min
Cook
40 min
Total
110 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 13x10-inch (4-quart) baking dish with butter. Set aside.
  3. 3 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes, or according to package directions. Drain; return noodles to the pot. Stir in 3 tablespoons butter until noodles coated.
  4. 4 Combine pineapple, sour cream, eggs, cream, sugar, and salt in a bowl. Cut sweet potatoes into small chunks; add to pineapple mixture.
  5. 5 Stir sweet potato mixture into noodle mixture until well combined. Transfer to the prepared baking dish; sprinkle with pumpkin pie spice.
  6. 6 Bake in the preheated oven until top is golden brown and pudding is set, 40 to 45 minutes.
  7. 7 Cool pudding at least 40 minutes before cutting into squares. Serve warm or at room temperature.

By Bruce's Yams

Coconut Curry Butternut Squash Soup
Dinner American

Coconut Curry Butternut Squash Soup

4.8

Prep
15 min
Cook
95 min
Total
125 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Place butternut squash in a baking dish, flesh-sides up. Brush 1 tablespoon melted butter over flesh; season with ½ teaspoon salt, ½ teaspoon pumpkin pie spice, and cayenne pepper.
  3. 3 Roast in the preheated oven until tender, about 1 hour. Cool for 15 minutes.
  4. 4 Place a large stockpot over medium heat; stir in 1 tablespoon butter until melted. Add onion; cook and stir for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
  5. 5 Scoop flesh from butternut squash; stir into coconut milk mixture. Stir in 2 ½ cups vegetable stock; season with remaining ½ teaspoon salt, remaining ¼ teaspoon pumpkin pie spice, and ¼ teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
  6. 6 Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency; season with salt.
  7. 7 Divide soup among bowls; top servings with pumpkin seeds and 1 pinch nutmeg.

By MintMangos

Roasted Butternut Squash and Fennel Soup with Citrus
Dinner American

Roasted Butternut Squash and Fennel Soup with Citrus

5.0

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a large rimmed baking sheet with parchment paper.
  2. 2 Combine butternut squash, fennel, onion, and garlic on the prepared baking sheet; drizzle with oil and salt and toss to coat.
  3. 3 Roast vegetables in the preheated oven until soft and lightly browned, 35 to 40 minutes.
  4. 4 Combine ½ roasted vegetables and ½ broth in a blender; blend until smooth. Transfer puréed mixture to a large saucepan set over low heat. Combine remaining ½ each vegetables and broth in the blender; blend until smooth. Transfer puréed mixture to the saucepan.
  5. 5 Stir marmalade and pumpkin pie spice into puréed mixture until heated through. Stir in cream before serving; season with salt and black pepper.

By France Cevallos

Teri's Dinner in a Pumpkin
Dinner American

Teri's Dinner in a Pumpkin

4.3

Prep
45 min
Cook
60 min
Total
105 min

Instructions

  1. 1 In a large skillet over medium heat, mix ground beef and sausage. Cook and stir until evenly browned. Mix in salt and pepper, pumpkin pie spice, and brown sugar.
  2. 2 Drain meats, and mix in chicken stock and rice. Cover, and cook 25 to 30 minutes, until rice is tender.
  3. 3 Preheat oven to 400 degrees F (200 degrees C). Remove and reserve top of pumpkin. Scoop out seeds and stringy pulp.
  4. 4 Mix cream of celery soup, cream of mushroom soup, mushroom stems and pieces, and green beans into the beef and sausage mixture. Spoon mixture into the pumpkin, and replace pumpkin top.
  5. 5 Place pumpkin on a large baking sheet, and bake 1 hour in the preheated oven, or until pumpkin is tender. Scoop out portions of filling and parts of the cooked pulp to serve.

By Teri Blackburn Pell

Spooky Slow Cooker Turkey Lentil Chili
Dinner American

Spooky Slow Cooker Turkey Lentil Chili

4.0

Prep
15 min
Cook
365 min
Total
380 min

Instructions

  1. 1 Cook turkey in a nonstick skillet over medium heat until browned, 5 to 8 minutes. Drain.
  2. 2 Transfer turkey to a slow cooker. Add tomatoes, lentils, pumpkin puree, pinto beans, pearl onions, green chile peppers, and garlic. Stir in water, brown sugar, chili powder, pumpkin pie spice, onion powder, salt, and pepper.
  3. 3 Cover and cook on Low until flavors combine, 6 to 10 hours.

By Annie Gladding

Sweet and Spicy Pumpkin Turkey Pasta
Dinner American

Sweet and Spicy Pumpkin Turkey Pasta

4.0

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Spray a deep skillet with cooking spray. Add onions and cook over medium heat until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Add ground turkey and cook until no longer pink, about 8 to 10 minutes.
  2. 2 Pour chicken broth into the skillet and bring to a boil. Add pumpkin puree, milk, chipotle peppers, sugar, sage, black pepper, cinnamon, coriander, pumpkin pie spice, and nutmeg. Reduce to a simmer; cook until pasta ready.
  3. 3 Bring a large pot of water to a boil; add 1 tablespoon salt and rotini. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  4. 4 Stir cooked pasta into the skillet with the turkey-pumpkin sauce until evenly coated.

By Joel Hernandez

Spicy Pumpkin Chili
Dinner Mexican

Spicy Pumpkin Chili

4.4

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Add beef; cook and stir until crumbly and no longer pink, about 5 minutes. Add onion, garlic, and pepper flakes; cook until beef browned and onion softened. Add bell peppers; cook 5 minutes.
  2. 2 Meanwhile, combine diced tomatoes, kidney beans, black beans, great Northern beans, pumpkin purée, fire-roasted tomatoes, tomato sauce, and tomato sauce with garlic and onions in a large slow cooker; season with pumpkin pie spice, chili powder, cumin, and salt. Stir in ground beef mixture.
  3. 3 Cover slow cooker. Cook on Low until chili is hot, 1 to 2 hours.

By Dac Kennedy

Italian Sausage Bread
Italian

Italian Sausage Bread

3.3

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
  2. 2 Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
  3. 3 In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
  4. 4 Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

By HoneeBee

Pumpkin Cannoli
Dessert Italian

Pumpkin Cannoli

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
  3. 3 Beat cream in a chilled bowl with an electric mixer until stiff peaks form.
  4. 4 Fold into pumpkin mixture.
  5. 5 Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell.
  6. 6 Garnish the ends with sprinkles and confectioners' sugar.

By chefchristabug

Pumpkin-Coffee Tiramisu
Dessert Italian

Pumpkin-Coffee Tiramisu

5.0

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 In a large bowl or a stand mixer fitted with the whisk, combine 1 1/2 cups cream, mascarpone, pumpkin, 1/2 cup sugar, and pumpkin spice. Beat on high speed with a hand mixer or on medium-high speed in the stand mixer until stiffly whipped.
  2. 2 In a medium bowl, beat remaining 1/2 cup heavy cream with 1 tablespoon sugar until stiffly whipped.
  3. 3 In a small bowl, stir together coffee, rum, and remaining 1 tablespoon sugar.
  4. 4 Have ready 6 approximately 4-inch wide cups or ramekins. Dip ladyfingers in coffee mixture and line cups or ramekins with a single layer. Depending on size of cups or ramekins, ladyfingers may need to be cut shorter with a serrated knife.
  5. 5 Top with a layer of pumpkin mixture. Top with another layer of soaked ladyfingers and another layer of pumpkin mixture.
  6. 6 Top each serving with a generous spoonful of the whipped cream and sprinkle with white chocolate. Serve immediately or refrigerate, covered, up to 1 day.

By In The Raw

Pumpkin Pizzelle
Dessert Italian

Pumpkin Pizzelle

2.0

Prep
20 min
Cook
1 min
Total
21 min

Instructions

  1. 1 Preheat pizzelle iron according to manufacturer's instructions.
  2. 2 Combine flour, cinnamon, baking powder, pumpkin pie spice, nutmeg, and allspice in a bowl.
  3. 3 Beat sugar and eggs with an electric mixer in a separate bowl until smooth. Beat in the butter until blended, then add pumpkin purée and vanilla extract. Add flour mixture and mix on medium speed until smooth.
  4. 4 Drop a tablespoon of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Cool on waxed paper.

By Lindsay

Butternut Squash Soup With Sage and Sausage
Soup Italian

Butternut Squash Soup With Sage and Sausage

4.8

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Cook and stir pork sausage in a large heavy pot or Dutch oven over medium heat until sausage is browned and crisp, 5 to 8 minutes. Remove sausage with a slotted spoon, leaving drippings in the pot. Brown the sage leaves in the hot drippings until crisp, about 30 seconds; remove sage leaves and set aside.
  2. 2 Cook butternut squash, celery, carrots, and onion in the remaining sausage drippings until the vegetables are softened, stirring only one time after about 5 minutes. Pour sherry into the pot and stir to dissolve any browned bits of food on the bottom of the pot. Pour in chicken and beef broth and stir in brown sugar and pumpkin pie spice. Bring the soup to a boil, reduce heat to low, and simmer until squash is tender, about 20 minutes.
  3. 3 Puree soup with an immersion blender, leaving a few chunks of vegetables. Pour in half-and-half and season with black pepper. Divide soup into 4 large bowls and top each serving with 1 teaspoon sour cream, cooked sausage, and 2 fried sage leaves.

By Sarah Waltrip

Pumpkin Butter IV

Pumpkin Butter IV

4.4

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.

By Bea Gassman

Sparkling Apple Cider Mimosa
Drink

Sparkling Apple Cider Mimosa

3.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add sugar and pumpkin spice seasoning to a bowl; mix.
  2. 2 Dip champagne flute rims in water, then season each rim with sugar and pumpkin spice mixture.
  3. 3 Add 1/2 cup of Domaine Ste. Michelle to each glass. Fill the rest of the glass with apple cider.

By Chateau Ste Michelle

Pumpkin Butter II

Pumpkin Butter II

4.5

Prep
Cook
Total

Instructions

  1. 1 In a 2 quart saucepan, combine the pumpkin, sugar, pumpkin pie spice and gelatin; mix well.
  2. 2 Place over medium high heat and bring to a boil. Reduce heat and simmer, stirring constantly for 5 minutes.
  3. 3 Transfer to sterile containers, and chill in the refrigerator until serving.

By Sara

Maple Butter

Maple Butter

4.6

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 In a medium bowl, mix together the butter, brown sugar, maple syrup and pumpkin pie spice until well blended. Chill in the refrigerator, for about 30 minutes. Form into a roll using waxed paper and store wrapped. It can be frozen for later at this point if desired.

By paynes