Pumpkin Recipes

Creamy Curried Pumpkin

Difficulty Level: Beginner
Prep Time: 10 Minutes
Serves: 4

  • ½ Vegetable Oil
  • 1 Onion, Chopped
  • 1 Cup Chopped carrot
  • ½ Cup Chopped Bell Pepper
  • ½ Cup Cooked Chickpeas
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Freshly Grated Ginger
  • ½ Tbsp Yellow Curry Powder
  • ½ Tsp Ground Turmeric
  • 1 Tsp Ground Cumin
  • 1 Tsp Paprika
  • 1 Tsp Salt
  • ½ Tsp Black Pepper
  • ½ Cup Tomato Sauce
  • 2 Cups Pumpkin Purée
  • ¾ Cup Vegetable Broth
  • ¾ Cup Coconut Milk
  • Chopped Fresh Cilantro as a Garnish
  • Cooked Rice to Serve


In a large sauce pan, add the vegetable oil, carrots, bell peppers, and chickpeas and sauté for a few minutes, then add the onion and continue to sauté the veggies until the onions are translucent, another 2-3 minutes. Next, stir in the fragrant garlic and ginger and let them simmer with the other veggies for just another minute or so and then add the curry powder, turmeric, cumin, paprika, salt, and pepper. Next, stir in the tomato sauce, pumpkin puree, vegetable broth, and the coconut milk. Combine thoroughly and bring the mixture to a simmer. Turn the heat to low and continue to simmer for another 10 minutes. Sprinkle with cilantro and serve over rice.

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Pumpkin Spice Old Fashioned
Pumpkin Spice Old Fashioned

Difficulty Level: Beginner
Prep Time: 5 minutes
Serves: 1

  • ½ ounce Monin Pumpkin Spice
  • Syrup
  • 2 ounces Basil Hayden Bourbon
  • 2 dashes orange bitters
  • 1 orange wedge
  • Garnish with a cinnamon stick

Combine the Monin Pumpkin Spice Syrup, orange bitters and orange wedge in an Old Fashioned glass and muddle. Next, add the Basil Hayden Bourbon and a large ice cube. Stir gently with the cinnamon stick to combine.

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Roasted Pumpkin Seeds
Roasted Pumpkin Seeds

Difficulty Level: Beginner
Prep Time: 10 minutes
Makes: 4

  • Seeds from a pumpkin (this recipe is very versatile in quantity)
  • Table Salt
  • Extra Virgin Olive Oil
  • Your Favorite Spices

If you are not starting with the guts from a Halloween pumpkin, begin this recipe by carving your pumpkin and scraping out the stringy insides and seeds. Once you've acquired your seeds, place them in a large colander and run them under cold water to help remove the seeds from the pumpkin strings. Once cleaned, the next step will be to boil the seeds. Measure the seeds to find out how many cups you have. The ratio is simple: 2 cups of water and 1 tablespoon of table salt to each cup of seeds. Bring the seeds, water, and salt to a boil and simmer for 10 minutes. While the seeds are boiling, preheat the oven to 400°F. Once the seeds are finished boiling, drain them and pat them as dry as possible using a clean dish towel (the drier the better). Once dry, transfer the seeds to a small bowl and toss them with enough olive oil to coat them. At this point, you can get creative with the spices! You can try a blend of cinnamon and sugar, or salt, pepper, and paprika, or salt and garlic powder.

Once you've made your blend, lightly dust your seeds with the blend and toss them one last time in the bowl. Place them in a single layer on a baking sheet and pop them in the oven for 8-15 minutes. Smaller seeds will cook faster, so at the 8-minute mark check your seeds and leave them in longer- some larger seeds can take up to 20 minutes to toast. Once the seeds have a lovely golden brown color they are done. Simply remove them from the oven and let them cool. Store them in either a Mason jar or a Ziploc bag.

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Fijian Kaddu Curry

Difficulty Level: Beginner
Prep Time: 15 minutes
Serves: 4

  • 2 Lbs Butternut Squash (or Sugar Pumpkin)
  • 3 Tbsp Vegetable Oil
  • 2 Cloves Garlic, Minced
  • 1 Onion, Sliced
  • 2 Thai Peppers, Finely Sliced
  • 1 Tsp Cumin Seeds
  • 1 Tsp Mustard Seeds
  • ½ Tsp Turmeric
  • ½ Tsp Fenugreek
  • 1 Tsp Salt (to taste)
  • ½ Vegetable Broth or Water (as needed)

Begin by cutting your chosen squash into cubes. Mince the garlic and slice the onion and Thai peppers (removing the seeds), setting them aside for later. In a small bowl, combine the mustard seed and cumin seed, and fenugreek and set aside. Lastly, measure out the turmeric and salt and set them aside.

Over medium-high heat, add the vegetable oil to a medium-sized stock pot. After a minute, test the oil heat by sprinkling a little of the spice mix into the pot: you are looking for the seeds to start to pop and sizzle. Once you've achieved the right oil heat, add the onions and the rest of the mustard/cumin/fenugreek spices and allow everything to sauté until the onions are translucent, 2-3 more minutes. Add the minced garlic and sauté for another minute before adding the turmeric and salt.

When the onions and golden brown, add the squash cubes. Combine everything thoroughly and cover the pot, continuing to cook over medium heat for 10 minutes. After 10 minutes, check to see that the squash is beginning to cook down. At this point, if the mixture seems dry, add the vegetable broth or water as needed, mixing well. Cook for another 20 minutes, stirring occasionally. The final curry should be mushy and may contain small chunks. Serve with roti or over rice.

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Pumpkin Muffins
Pumpkin Muffins

Difficulty Level: Beginner
Prep Time: 10 minutes
Serves: 4

  • 1 ⅔ Cups All-Purpose Flour
  • 2 Large Eggs
  • ¾ Cup Granulated Sugar
  • ½ Cup Brown Sugar
  • 1¼ Cups Pumpkin Purée
  • ½ Cup Vegetable Oil
  • ¼ Cup Milk
  • 1 Tsp Baking Soda
  • 1¼ Tsp Ground Cinnamon
  • ¼ Tsp Ground Nutmeg
  • ¼ Tsp Allspice
  • ¼ Tsp Ground Clove
  • ½ Tsp Salt
  • ¾ Cup Semi-Sweet Chocolate Chips
  • ½ Cup Raisins
  • ½ Cup Pecans
  • ½ Tsp Ground Ginger

Preheat your oven to 375°F and grease your muffin tin or add muffin liners. In a large mixing bowl or a mixer, whisk together the dry ingredients: flour, granulated sugar, brown sugar, baking soda, cinnamon, ginger, nutmeg, allspice, ground clove, and salt. In a separate smaller bowl, mix together the eggs, vegetable oil, milk, and pumpkin purée, and combine thoroughly.

Next, gently mix the wet ingredients in with the dry ones. If adding one of the optional ingredients, this is the time to introduce them to the batter. Divide the batter among the muffin cups. Bake for 16-22 minutes, until you can insert a toothpick and pull it out without any batter sticking to it. Allow the muffins to cool for 5-10 minutes in the pan and then transfer them to a wire rack to cool the rest of the way. Serve fresh, or freeze for up to a month!

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Savory Pumpkin Souffle with Sage & Brown Butter
Savory Pumpkin Souffle

Difficulty Level: Intermediate
Prep Time: 1 Hour
Serves: 4

  • 3 tablespoons butter, plus more for baking dishes
  • 2 tablespoons grated parmesan cheese
  • ½ small yellow onion, finely chopped (½ cup)
  • 1 small garlic clove, minced
  • 1 teaspoon fresh sage, finely chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon unbleached all-purpose flour
  • ½ cup whole milk
  • ¾ cup coarsely grated Gruyere cheese
  • 1 cup canned pumpkin puree
  • 3 large eggs, separated


Preheat oven to 375°. Butter four ¾-cup ramekins. Add the parmesan cheese and dust the insides of the ramekins until the cheese fully covers the butter, then set ramekins aside.

In a medium saucepan, melt 3 tablespoons of butter over medium-low heat. Cook the butter until it foams and then subsides, and then becomes a light amber color. Add onion, garlic, and sage; season with salt and pepper. Cook, stirring often, until onion is softened, about 2 minutes. Stir in flour; cook, stirring, 2 minutes.

Gradually whisk in milk; simmer, whisking constantly, until thickened, about 2 minutes. Remove from heat, and stir in ½ Gruyere cup cheese. Whisk in pumpkin puree, then egg yolks, one at a time.

In a clean mixing bowl, beat egg whites with a pinch of salt until stiff peaks form. Whisk ¼ of the whites into cheese mixture. Using a rubber spatula, gently fold in the rest. Place ramekins on a rimmed baking sheet. Pour mixture evenly into ramekins; sprinkle with remaining cheese. Bake until puffed and golden brown, 15 to 20 minutes.

Recipe by Draeger's Cooking School, Adapted from Everyday Food Magazine

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