Fall’s arrival and pumpkin season go hand-in-hand. Though I don’t crave pumpkin spice lattes, I am a serious pumpkin fan. But not the canned variety. My pumpkin only comes in its natural state–a smaller, spherical-shaped gourd, called a sugar pie pumpkin, grown specifically for baking.
To entice you to love pumpkin as much as I do, I have curated a collection of 11 fresh pumpkin recipes from the blog to get you in the autumnal mood. From learning how to roast your own sugar pie pumpkin to saving the pumpkin seeds and toasting them for a healthy snack, these recipes celebrate everything we love about fall.
Growing Pumpkin Varieties
An inherently versatile ingredient, pumpkin can go sweet or savory, and my preference is sweet. Typically, pumpkins are orange, but the affection for gourds now has varieties that come in red, green, white, grey, blue and even yellow. And this seasonal fruit is packed with valuable nutrients and is high in antioxidants, magnesium, vitamin A and fiber.
For years, I refused to eat anything pumpkin because I wasn’t a fan of pumpkin in a can. Once I roasted a sugar pie pumpkin and made a pumpkin chiffon pie in 2009, my dislike melted away and adoration grew to replace it. Now, I’m trying to make up for lost decades I missed out on everything pumpkin.
11 Fresh Pumpkin Recipes Every Will Love
Whether you live alone, have roommates or with your family, everyone of all ages will be inspired with these pumpkin recipes. Kids will enjoy roasting the pumpkin and rescuing the seeds to roast for snacks.
Essential Fresh Pumpkin Recipes
If you can cut a sugar pie pumpkin in half and put it on a baking sheet, you have what it takes to roast your own pumpkin. It’s almost easier than opening a can of pre-roasted pumpkin and 1000% times better.
Mornings are easy when you have fresh pumpkin to toss into a smoothie or have these grain-free pumpkin bars ready to grab-and-go. Even the British would approve of these simple pumpkin scones with maple glaze. As for the paleo pumpkin bread, no one will ever know there’s no gluten.
Puddings and Custards
I’ve been making this pumpkin pudding for what seems like a lifetime. According to David, it’s the World’s Best Pudding, though I am unsure whether he loves the pudding more or the candied nuts we sprinkle on top. If you are into baked custards, this maple pumpkin combo is hard to beat.
The holidays were created so we could all have pie. And more pie. If you prefer a lighter pie, the pumpkin chiffon gets its airy feel from whipped egg whites. Those more traditional may prefer the gluten-free and paleo variety that bakes up like your grandmother’s pumpkin pie, but without the ingredients you don’t want anymore. Or close your eyes and pick a pie. You’re going to love it. I promise.
This ice cream recipe was what became of the right amount of leftover pumpkin puree. I figured the stars aligned properly and I was meant to make this pumpkin ice cream and we were not disappointed. Creamy and spicy, this well-balanced ice cream won us over.
As we leap into the fascinating flavors of fall, may this curated list of fresh pumpkin recipes help you celebrate the best of the season.