Pumpkin is King: Hearty Pumpkin Recipes to Try

Find these fall recipes and many more pumpkin-inspired dishes here!

PUMPKIN GNOCCHI 

Ingredients

• 1 tbsp olive oil
• 4 cloves garlic (minced)
• 16 oz gnocchi
• Full fat coconut milk (13.5 oz can)
• ⅓ cup of vegetable broth
• 1 cup pumpkin puree
• ½ tsp of both dried sage and thyme
• ½ tsp of salt and pepper (to taste)
• 2 cups kale/spinach

Instructions

1. Heat olive oil over medium heat in a large saucepan, then add the garlic and cook until it begins to brown
2. Add pre-packaged gnocchi to the pan. Stir in the coconut milk, broth, puree, and all seasonings (thyme, sage, salt, and pepper)
3. Bring the pan to a boil, then move to a lower heat and allow the mixture to simmer
4. Stir in the kale/spinach and cook until it wilts in the mixture
5. Serve warm and top with more thyme or sage as a garnish

BAKED PUMPKIN RISOTTO

Ingredients

• 3 tbsp unsalted butter
• 1.5 cups risotto rice
• 1 onion (diced)
• 20 oz pumpkin (about 4 cups)
• 3 garlic cloves (minced)
• ¼ cup water
• 3.5 cups vegetable or chicken stock
• 2 tbsp sage leaves
• ½ cup parmesan cheese (grated)
• Salt and pepper to taste

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Melt 1 tbsp butter in a pot and add garlic, onion, and chopped sage
3. Add rice to the above combination and stir until all pieces of rice are completely coated with butter mixture
4. Add broth, water, and pumpkin to the mixture and allow the liquid to heat up (not boil)
5. Put on a lid and place in oven for 25 minutes until the rice is cooked
6. Add the other 2 tbsp of butter and parmesan cheese
7. Stir until the pumpkin turns into a puree and melts into the risotto (if the pumpkin is too thick, slowly add hot water)
8. Serve into bowls and garnish with sage or parmesan cheese

PUMPKIN CHEESECAKE BROWNIES

Ingredients

• 1 pre packaged brownie mix (and additional ingredients stated on the back of the box)
• 8 oz cream cheese (softened)
• ½ cup sugar
• 1 cup canned pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 2 tbsp all-purpose flour

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with foil and spray with cooking spray
2. In a large mixing bowl, prepare the brownie mix according to instructions on the back of the box and set aside
3. In another mixing bowl, place the cream cheese and sugar and beat with mixer until combined
4. Add in the pumpkin, vanilla, and egg until combined. Lastly, add in the pumpkin spice mix and the flour and beat with mixer until combined
5. Pour brownie batter into the bottom of the pan lined with spray and smooth out the top
6. Place scoops of the pumpkin cheesecake filling directly on top of the brownie batter and use a knife to drag it through the batter, creating a marble effect
7. Bake for 40-45 minutes and remove from the oven. Once cooled, lift the brownies out of the foil and cut into squares

PUMPKIN BISCUITS

Ingredients

• 1.75 cups all purpose flour
• ¼ cup brown sugar
• 2.5 tsp baking powder
• ½ tsp salt
• ¼ tsp baking soda
• ½ cup butter, then another 1.5 tsp cold butter
• ¾ cup canned pumpkin mix
• ⅓ cup buttermilk

Instructions

1. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and salt
2. Add in ½ cup of butter until the mixture turns coarse
3. Combine pumpkin and buttermilk into the breadcrumb-like mixture and stir until it becomes moist
4. Place mixture onto a lightly floured surface and knead and pat to a 1 inch thickness 
5. Cut with a biscuit cutter and place (with at least 1 inch in between them all) on a greased baking sheet
6. Bake at 425 deg F for 18-23 minutes or until they turn golden brown
7. Melt leftover butter and brush over biscuits. Consider even adding honey or cinnamon on top as a garnish