Type what you have

Ingredients

• ✓ pumpkin puree
• all-purpose flour
• egg
• baking powder
• curry powder
• salt
• vegetable oil

Instructions

1. 1 Combine pumpkin, flour, egg, baking powder, curry powder, and salt in a large bowl. Mix until batter is smooth.
2. 2 Heat oil in a deep saucepan to 325 degrees F (165 degrees C).
3. 3 Working in batches, drop batter by spoonfuls into hot oil. Fry until golden brown all over, about 2 minutes. Remove to a paper towel-lined plate using a slotted spoon. Serve hot.

By dakota kelly

Ingredients

• ✓ pumpkin puree
• water
• water
• salt
• active dry yeast
• pumpkin pie spice
• all-purpose flour
• cornmeal

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

Ingredients

• ✓ pumpkin puree
• instant rice
• water
• pumpkin pie spice
• brown sugar
• butter
• salt

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

Ingredients

• ✓ pumpkin puree
• brown sugar
• pumpkin pie spice
• butter
• apple
• sugar
• cinnamon
• cooking spray
• brie cheese
• flour tortilla

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

Ingredients

• ✓ pumpkin puree
• all-purpose flour
• brown sugar
• baking powder
• salt
• nutmeg
• cinnamon
• ginger
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C). Grease a large baking sheet.
2. 2 Combine flour, brown sugar, baking powder, salt, nutmeg, cinnamon, and ginger in a large bowl. Cut in butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Mix in pumpkin until moistened.
3. 3 Pat dough out into a ½-inch thickness onto a lightly floured surface. Cut out biscuits with a 2-inch round cutter: place on the prepared cookie sheet.
4. 4 Bake in the preheated oven until centers bounce back when gently pressed, 15 to 20 minutes. Serve warm.

By Laura Owen

Ingredients

• ✓ pumpkin puree
• butter
• all-purpose flour
• vegetable stock
• half-and-half
• chipotle pepper in adobo sauce
• sofrito
• worcestershire sauce
• salt
• paprika

Instructions

1. 1 Melt butter in a large saucepan over medium heat. Stir in flour; cook until golden brown, about 3 minutes. Whisk in vegetable stock; bring to a boil over high heat. Whisk in pumpkin purée until no lumps remain, then stir in half-and-half, chipotle peppers, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low; cook until thickened and hot, about 8 minutes.

By Chris

Ingredients

• ✓ pumpkin puree
• ground beef
• onion
• green bell pepper
• kidney bean
• tomato juice
• tomato
• pumpkin pie spice
• chili powder
• white sugar

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

Ingredients

• ✓ pumpkin puree
• olive oil
• onion
• garlic
• brown sugar substitute
• pumpkin pie spice
• salt
• chicken stock
• heavy cream
• walnut

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

Ingredients

• ✓ pumpkin puree
• chicken broth
• milk
• brown sugar
• white sugar
• butter
• ginger
• cinnamon
• clove
• nutmeg
• cheese ravioli
• parmesan cheese

Instructions

1. 1 Combine chicken broth, pumpkin purée, milk, white sugar, brown sugar, butter, ginger, cinnamon, cloves, and nutmeg in a large saucepan; bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until butter melts and sauce is heated through, about 10 minutes.
2. 2 Meanwhile, fill a large pot with lightly salted water and bring to a boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
3. 3 Transfer pasta to a serving bowl; top with pumpkin sauce and Parmesan cheese.

By Maria

Ingredients

• ✓ pumpkin puree
• olive oil
• onion
• vegetable broth
• almond milk
• salt
• black pepper
• cinnamon
• balsamic vinegar
• almond
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a saucepan over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes.
3. 3 Stir in vegetable broth and pumpkin puree and remove from heat. Blend with an immersion blender until smooth. Return pan to the stovetop over medium heat.
4. 4 Stir in Almond Breeze almondmilk, salt, pepper, and cinnamon. Cook, stirring occasionally until soup is heated through, about 3 minutes. Ladle soup into 4 bowls. Drizzle with balsamic vinegar and sprinkle almonds and parsley over top.

By Almond Breeze

Ingredients

• ✓ pumpkin puree
• avocado oil
• onion
• butternut squash
• curry powder
• cinnamon
• nutmeg
• vegetable broth
• applesauce
• ghee
• honey
• salt

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat oil and add onion. Saute until translucent, about 2 minutes; be careful not to brown the onion. Move onion to the side of the pot. Add a layer of butternut squash to the bottom of the pot. Brown slightly, about 4 minutes. Add remaining butternut squash, curry powder, cinnamon, and nutmeg. Mix and continue cooking until fragrant, about 1 minute.
2. 2 Pour broth and applesauce into the pot with the butternut squash mixture. Close and lock the lid; set knob to sealing. Select high pressure and set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
4. 4 Mix pumpkin puree and ghee into the pot with the soup. Blend with a stick blender. Add honey and salt. Mix thoroughly.

By Shari

Ingredients

• ✓ pumpkin puree
• olive oil
• shallot
• garlic
• red pepper flakes
• sage
• milk
• half-and-half
• salt
• white pepper
• chili powder
• gemelli pasta

Instructions

1. 1 Heat oil in a large sauté pan over medium heat. Add shallot, garlic, and pepper flakes; cook, stirring occasionally, until shallots are crispy, about 5 minutes. Add sage; cook for 30 seconds, being careful sage doesn't burn. Transfer shallot-sage mixture to a paper towel-lined plate.
2. 2 Add pumpkin, milk, half-and-half, salt, white pepper, and chili powder to the same pan; cook and stir over medium heat until forms a smooth, creamy sauce, about 2 minutes.
3. 3 Divide cooked pasta among four plates; top with pumpkin sauce. Sprinkle servings with reserved shallot-sage mixture.

By thedailygourmet

Ingredients

• ✓ pumpkin puree
• black bean
• water
• lentil
• roux mix
• green bell pepper
• tomato soup
• chili seasoning mix
• white sugar
• cinnamon
• nutmeg
• clove
• onion powder

Instructions

1. 1 Place black beans into a large bowl and cover with several inches cool water; let soak 8 hours to overnight.
2. 2 Drain and rinse beans thoroughly; place in a large pot. Cover with 1 inch of water; add lentils. Bring mixture to a boil; stir in roux mix until fully incorporated. Cover, reduce heat, and simmer until beans are tender, about 30 minutes.
3. 3 Place diced bell pepper in a microwave-safe bowl; cook in the microwave until slightly tender, 30 to 60 seconds. Stir bell pepper, tomato soup, pumpkin puree, chili seasoning mix, sugar, cinnamon, nutmeg, cloves, and onion powder into bean mixture. Cover and simmer until flavors have blended, about 15 minutes, stirring occasionally.

By delwinelder

Ingredients

• ✓ pumpkin puree
• olive oil
• yellow onion
• garlic
• apple chicken sausage
• chicken broth
• sour cream
• milk
• cream cheese
• cinnamon
• nutmeg
• cardamom
• black pepper

Instructions

1. 1 Heat oil in a pan over medium-high heat. Add onion and cook until translucent, about 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add sausage; cook and stir for 5 more minutes. Add chicken broth and simmer for 5 minutes.
2. 2 Stir in pumpkin puree, sour cream, milk, cream cheese, cinnamon, nutmeg, and cardamom until well blended. Reduce heat to low and cook, stirring occasionally, until sauce thickens, about 5 minutes. Season with pepper.

By ChristinaRD

Ingredients

• ✓ pumpkin puree
• olive oil
• leek
• carrot
• chicken broth
• potato
• salt
• clove
• black pepper
• corn
• milk
• parsley

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
2. 2 Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
3. 3 Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
4. 4 Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

By Elizabeth Kerns VanderEsch

Ingredients

• ✓ pumpkin puree
• butter
• onion
• garlic
• chili powder
• cumin
• turkey sausage
• kidney bean
• mushroom
• milk
• salt
• cheddar cheese

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in chili powder and cumin; cook and stir until fragrant, about 2 minutes. Add sausage; cook, stirring to break up clumps, until juices run clear, 5 to 8 minutes.
2. 2 Stir kidney beans and mushrooms into the skillet. Cook until heated through, about 5 minutes. Mix in pumpkin until warm, about 2 minutes. Pour in milk. Simmer until flavors combine, about 10 minutes. Season with salt; scatter Cheddar cheese on top.

By JORDANTHEGIRL

Ingredients

• ✓ pumpkin puree
• butter
• onion
• parsley
• flour
• chicken stock
• chicken soup base
• vegetable bouillon base
• pesto
• heavy cream
• salt
• garlic powder
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in parsley and increase heat to medium-high. Add flour, stirring constantly, and cook until it thickens, about 2 minutes. Slowly add chicken stock, stirring constantly. Add pumpkin puree and stir until well combined. Stir in chicken base, vegetable base, and pesto. Bring to a very low boil and let it bubble for 2 minutes. Remove from the heat.
2. 2 Puree soup on low speed with an immersion blender until creamy, about 30 seconds. Add heavy cream, salt and garlic powder; stir until thoroughly mixed. Ladle into soup bowls and top with pepper.

By shendho

Ingredients

• ✓ pumpkin puree
• rotini pasta
• sweet sausage
• olive oil
• onion
• garlic
• red pepper flake
• chicken broth
• bacon
• italian seasoning
• salt
• heavy cream
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
3. 3 Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
4. 4 Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
5. 5 Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

By Sheri Miller

Ingredients

• ✓ pumpkin puree
• vegetable oil
• onion
• green bell pepper
• yellow bell pepper
• garlic
• ground turkey
• tomato
• chili powder
• black pepper
• salt
• cheddar cheese
• sour cream

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion, green bell pepper, yellow bell pepper, and garlic; cook and stir until tender.
2. 2 Stir in turkey and cook until evenly brown; drain.
3. 3 Mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 15 to 20 minutes. Serve topped with Cheddar cheese and sour cream.

By SOMEONESWT

Ingredients

• ✓ pumpkin puree
• hot sausage
• onion
• garlic
• campanelle pasta
• chicken stock
• half-and-half
• cream cheese
• parmesan cheese
• nutmeg
• cayenne pepper
• kosher salt
• black pepper
• sage

Instructions

1. 1 Heat a large skillet over medium-high heat. Cook sausage in the hot skillet, breaking it into crumbles, until browned, 5 to 7 minutes. Drain and discard grease. Stir in onion and garlic and cook until the onion is translucent, about 5 minutes.
2. 2 Fill a large pot with lightly salted water and bring to a boil. Stir in campanelle pasta and return to a boil. Cook pasta, stirring occasionally, until firm to the bite, 7 to 10 minutes.
3. 3 Stir chicken stock, pumpkin, half-and-half, cream cheese, Parmesan cheese, nutmeg, cayenne pepper, salt, and black pepper into the sausage mixture. Cook, stirring often, until sauce is creamy and thick, 5 to 7 minutes. Stir in pasta to coat. Top with fresh sage leaves and serve.

By Ms Chef Esh

Ingredients

• ✓ pumpkin puree
• cheese ravioli
• mascarpone cheese
• butter
• black pepper
• skim milk
• pecorino romano cheese
• brown sugar
• cinnamon
• salt
• nutmeg
• salt
• black pepper
• pine nut

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain.
2. 2 Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.

By rlegrand

Ingredients

• ✓ pumpkin puree
• olive oil
• butter
• onion
• garlic
• vegetable broth
• half-and-half
• parsley
• nutmeg
• white pepper
• salt
• black pepper
• rotini pasta
• parmesan cheese

Instructions

1. 1 Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
2. 2 Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

By Honeypot

Ingredients

• ✓ pumpkin puree
• ground turkey
• tomato
• lentil
• pinto bean
• pearl onion
• green chile pepper
• garlic
• water
• brown sugar
• chili powder
• pumpkin pie spice
• onion powder
• salt
• black pepper

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

Ingredients

• ✓ pumpkin puree
• cooking spray
• porcini mushroom
• sweet sausage
• butter
• onion
• garlic
• sage
• nutmeg
• gruyere cheese
• heavy cream
• salt
• black pepper
• penne pasta
• parmesan cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
2. 2 Place porcini mushrooms in a bowl and add enough water to cover; soak until mushrooms have rehydrated. Drain water from mushrooms and reserve water. Chop mushrooms.
3. 3 Cook sausage in a skillet over medium heat until no longer pink in the center, about 10 minutes. Cool slightly and slice on the diagonal.
4. 4 Melt butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, about 10 minutes. Add sage and nutmeg and stir. Transfer onion mixture to a bowl; add chopped mushrooms and sausage. Mix in reserved soaking water, pumpkin, Gruyere cheese, cream, salt, and pepper.
5. 5 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and mix pasta into pumpkin sauce. Transfer mixture to the prepared pan and top with Parmesan cheese. Cover pan with aluminum foil.
6. 6 Bake in the preheated oven until bubbling, about 30 minutes.

By hobinrall

Ingredients

• ✓ pumpkin puree
• clove bud essential oil
• cilantro essential oil
• cinnamon oil
• habanero hot sauce
• chipotle powder
• worcestershire sauce
• black pepper
• salt
• cumin
• brown sugar
• ancho chile pepper
• kidney bean
• tomato
• apple cider vinegar
• ground sirloin
• onion
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
2. 2 Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

By Chef

Ingredients

• ✓ pumpkin puree
• cooking spray
• fontina cheese
• parmesan cheese
• egg
• ricotta cheese
• cayenne pepper
• nutmeg
• heavy cream
• black pepper
• kosher salt
• garlic
• collard green
• onion
• smoked sausage
• olive oil
• lasagna noodle

Instructions

1. 1 Preheat oven to 400 degrees F.
2. 2 Cook lasagna noodles in boiling salted water until just al dente, about 8 minutes. Drain well and transfer noodles to a baking pan. Toss the noodles with 1 tablespoon of the olive oil to prevent them from sticking together.
3. 3 Heat remaining 2 tablespoons olive oil in a large skillet over medium-high. Add sausage; cook about 4 minutes, stirring occasionally, until lightly browned. Add onion, reduce heat to medium, and cook 4 minutes, stirring occasionally, until softened. Add collard greens and cook about 8 minutes, stirring frequently, until wilted and liquid has evaporated. Add garlic and cook until fragrant, about 1 minute. Season with 1 teaspoon salt and 1/2 teaspoon pepper. Remove from heat and cool slightly.
4. 4 In a medium bowl, stir together 1 teaspoon salt, remaining 1/2 teaspoon pepper, pumpkin puree, heavy cream, nutmeg, and cayenne pepper. In another bowl, stir together remaining 1/2 teaspoon salt, ricotta, eggs, 1 1/2 cups Parmesan, and 1 cup fontina.
5. 5 Coat a 9x13-inch (3-quart) broiler-proof baking dish with cooking spray. Spoon 1/2 cup of the pumpkin mixture into the dish; spread in an even layer. Arrange 3 or 4 lasagna noodles over pumpkin mixture, overlapping slightly. Spread 1/2 of the remaining pumpkin mixture over the noodles in an even layer. Top with 1/2 of the sausage mixture and another layer of 3 to 4 noodles. Spread 1/2 of the ricotta mixture over noodles. Repeat layering with noodles, remaining pumpkin mixture, remaining sausage mixture, another layer of noodles, and remaining ricotta mixture.
6. 6 Cover lasagna with foil and bake until bubbly around the edges and thoroughly heated in the center, about 50 minutes. Remove from the oven and uncover. Preheat broiler. Sprinkle remaining 1/2 cup Parmesan and remaining 1 cup fontina on top of the lasagna and broil about 4 inches from heat source until browned, about 4 minutes. Let stand 15 minutes before serving.

By Hillshire FarmR Brand

Ingredients

• ✓ pumpkin puree
• rotini pasta
• salt
• nutmeg
• pumpkin pie spice
• coriander
• cinnamon
• black pepper
• sage
• sugar
• adobo sauce
• chipotle pepper
• milk
• chicken broth
• ground turkey
• garlic
• onion
• cooking spray

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

Ingredients

• ✓ pumpkin puree
• sage
• parmesan cheese
• pepper
• salt
• nutmeg
• sage
• balsamic vinegar
• half and half
• chicken broth
• garlic
• onion
• shallot
• olive oil
• parmesan cheese
• pumpkin parmesan sauce
• egg
• ricotta cheese
• kale
• spinach
• au gratin homestyle casserole

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Prepare Au Gratin Homestyle Casserole following "stove top" directions on the package.
3. 3 In a 9 x 13 casserole dish, layer half of the potatoes on the bottom of the dish. Sprinkle 1 cup of the spinach or kale over potatoes. Blend the ricotta and eggs together and use half of this mixture to layer on top of the spinach. Layer next with 1 1/2 cup of the pumpkin sauce.
4. 4 Repeat layers one more time, garnishing with Parmesan cheese.
5. 5 Bake for 25-30 minutes. Let rest 5-10 minutes before cutting.
6. 6 Pumpkin-Parmesan Pasta Sauce: In a large saucepan over medium high heat, add olive oil. Add shallots and onion and saute until translucent. Add garlic and saute one minute more. Add pumpkin, broth, cream, vinegar and spices to the onion, shallots, garlic mixture. Stir to blend and simmer on low for 5 minutes. Gradually stir in 1/3 of the cheese to the sauce until blended. Repeat with another 1/3 of the cheese. When cheese is melted add remaining cheese. Stir in chopped fresh sage.

By Idahoan

Ingredients

• ✓ pumpkin puree
• sour cream
• cumin
• black pepper
• salt
• red pepper flake
• onion powder
• garlic powder
• chili powder
• tomato
• tomato sauce
• cheddar cheese
• chicken broth
• ground turkey
• garlic
• jalapeno pepper
• orange bell pepper
• yellow bell pepper
• red bell pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Sauté onion, bell peppers, jalapeño peppers, and garlic in hot oil until tender, about 10 minutes. Add turkey; cook and stir until crumbly and no longer pink, about 5 minutes.
2. 2 Mix in chicken broth, pumpkin puree, 1 cup Cheddar cheese, tomato sauce, and tomato. Season with chili powder, garlic powder, onion powder, red pepper flakes, salt, black pepper, and cumin.
3. 3 Reduce heat to low, cover, and simmer until flavors combine, at least 20 minutes. Serve topped with remaining 1 cup Cheddar cheese and sour cream.

By SunnyDaysNora

Ingredients

• ✓ pumpkin puree
• evaporated milk
• sugar
• self-rising flour
• egg
• vanilla extract
• butter
• ground cinnamon

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter, and ground cinnamon to taste. Spoon into a casserole dish.
3. 3 Bake in the preheated oven for 1 hour.

By Lori DeLosh