5 Delicious Recipes for all that Yummy Fall Pumpkin!

We don’t know about everyone else, but as soon as the air gets a little chill in it, we all start craving pumpkin everything! Maybe it’s Starbuck’s fault for popularizing the Pumpkin Spice Latte, or maybe it’s because Trader Joe’s has such an impressive assortment of pumpkin products — either way — WE. WANT. PUMPKIN.

That’s why we’ve put together 5 different delicious pumpkin recipes for any of our fellow pumpkin lovers.

Instructions:

1. Heat olive oil in a large pot and sauté the chopped onion and garlic until they become translucent.

2. Add the pumpkin puree and vegetable broth, then bring to a boil.

3. Reduce the heat, add the ground cinnamon, and let it simmer for about 15 minutes.

4. Use an immersion blender to puree the soup until smooth.

5. Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes.

Pumpkin Soup:

Ingredients:

• 2 cups pumpkin puree

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1/2 cup heavy cream

• 1 tsp ground cinnamon

• Salt and pepper to taste

• Olive oil for sautéing

Pumpkin and Sage Pasta:

Ingredients:

• 12 oz pasta (your choice)

• 1 cup pumpkin puree

• 1/4 cup fresh sage leaves

• 2 cloves garlic, minced

• 1/4 cup grated Pecorino Romano cheese

• 2 tbsp olive oil

• Salt and pepper to taste

Instructions:

Cook the pasta according to package instructions and drain.

1. In a pan, heat the olive oil and sauté the fresh sage leaves until they become crispy. Remove and set aside.

2. In the same pan, add minced garlic and sauté briefly. Stir in the pumpkin puree and warm it.

3. Toss the cooked pasta in the pumpkin sauce and season with salt and pepper.

4. Serve with crispy sage leaves and grated Pecorino Romano cheese on top.

Pumpkin and Black Bean Chili:

Instructions:

1. In a large pot, heat olive oil and sauté the chopped onion and garlic until softened.

2. Add the diced pumpkin and sauté for a few minutes.

3. Stir in the chili powder, cumin, black beans, and diced tomatoes. Simmer for about 20 minutes.

4. Season with salt and pepper, and serve hot.

Ingredients:

• 2 cups pumpkin, diced

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) diced tomatoes

• 1 onion, chopped

• 2 cloves garlic, minced

• 2 tbsp chili powder

• 1 tsp cumin

• Salt and pepper to taste

• Olive oil for sautéing

Pumpkin Bread:

Ingredients:

• 2 cups all-purpose flour

• 1 1/2 cups pumpkin puree

• 1 cup granulated sugar

• 1/2 cup vegetable oil

• 2 eggs

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 tsp cinnamon

• 1/2 tsp nutmeg

• 1/2 tsp cloves

• 1/2 cup chopped walnuts (optional)

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.

2. In a bowl, mix the pumpkin puree, sugar, vegetable oil, and eggs.

3. In a separate bowl, combine the flour, baking soda, baking powder, salt, and spices.

4. Gradually add the dry ingredients to the wet mixture and stir until just combined. If desired, fold in the chopped walnuts.

5. Pour the batter into the greased loaf pan and bake for 60-70 minutes or until a toothpick comes out clean when inserted into the center.

6. Let it cool before slicing.

Pumpkin Cheesecake Bars:

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs

• 1/4 cup granulated sugar

• 1/2 cup unsalted butter, melted

For the Pumpkin Cheesecake Layer:

• 16 oz (2 blocks) cream cheese, softened

• 1 cup granulated sugar

• 1 cup canned pumpkin puree

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground nutmeg

• 1/4 tsp ground cloves

• 1/4 tsp allspice

For the Topping:

• 1 cup whipped cream or whipped topping

• Ground cinnamon for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.

2. In a bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press this mixture into the bottom of the prepared pan to form the crust.

3. In a separate bowl, beat the cream cheese and 1 cup of granulated sugar together until smooth and creamy.

4. Add the pumpkin puree, eggs, vanilla extract, and spices (cinnamon, nutmeg, cloves, and allspice) to the cream cheese mixture. Mix until well combined.

5. Pour the pumpkin cheesecake mixture over the graham cracker crust and spread it evenly.

6. Bake in the preheated oven for 30-35 minutes or until the edges are set and the center is slightly jiggly.

7. Remove the cheesecake bars from the oven and let them cool to room temperature. Then, refrigerate for at least 2 hours to set.

8. Once the bars are fully chilled, use the parchment paper overhang to lift them out of the pan. Cut them into squares.

9. Just before serving, top each square with a dollop of whipped cream and a sprinkle of ground cinnamon.