12 Amazing Pumpkin Recipes

September begins the fall season here in Bergen County and fall is the perfect time of year for cooking or baking with fresh pumpkins.  Pumpkins offer both sweet and savory flavors great for breakfast, dinner, dessert, and drink recipes.  World class chefs from all over the world are innovating new and exciting pumpkin inspired dishes.  The following is a list of delicious pumpkin recipes that you and your family will love. 

Breakfast Recipes

1. Pumpkin Muffins

Ingredients:

• Cooking spray
• 1 cup all-purpose flour
• 1 cup whole-grain pastry flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 3/4 cup packed dark brown sugar
• 3 tablespoons unsulphered molasses
• 1/4 cup canola oil
• 2 large eggs
• 1 cup canned pumpkin
• 1 teaspoon vanilla extract
• 3/4 cup lowfat buttermilk
• 1/4 cup raw, unsalted pumpkin seeds

Instructions: 

• Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.
• In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
• In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined.
• Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean.
• Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.

        Recipe courtesy of Ellie Krieger 

2. Pumpkin Oatmeal

Ingredients:

• 1 (14-ounce) can pumpkin puree (the unseasoned kind)
• 2 cups water
• 2 cups unsweetened almond milk, or water
• 2 tablespoons raisins (golden or regular)
• 1/4 teaspoon kosher salt
• 3/4 teaspoon pumpkin pie spice OR 1/2 teaspoon cinnamon plus 1/4 teaspoon ground cardamom plus 1/4 teaspoon ground cloves
• 2 cups quick cooking oatmeal (not the instant kind)
• 1/4 cup pepitas (pumpkin seeds)
• Honey or maple sugar, for serving
• Heavy cream, for serving

Instructions: .

• In large saucepan over high heat, combine the pumpkin puree, water, milk, raisins, salt, and pumpkin pie spice (alternative spices). Bring to a boil.
• Add the oatmeal. Turn the heat down and cook according to your oatmeal instructions; mine usually takes about 15 minutes. Stir often.
• Meanwhile, in a small cast iron skillet over medium heat, toast the pepitas until they're fragrant and a gentle golden brown, about 10 minutes.
• Once the oatmeal is cooked (each grain should be tender), serve with honey or maple sugar on the side, pepitas to sprinkle on top, and cream if people like it more like porridge

         Recipe courtesy of Aarti Sequeira

3. Pumpkin Bread

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 3 cups shredded fresh pumpkin
• 1 cup toasted pumpkin seeds

Instructions: 

• Preheat the oven to 325 degrees F.
• Sift the flour, cinnamon, baking soda, baking powder, and salt together.
• In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.
• Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes

         Recipe courtesy of Alton Brown

Dinner Recipes

4. Pumpkin Soup

Ingredients:

• 2 medium pumpkins (for recipe)
• 1 large pumpkin (for tureen)
• 2 cups chicken broth
• 1 cup water
• 1/4 cup maple syrup
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon ginger
• 1 cup half and half
• Toasted pumpkin seeds, optional

Instructions: 

• Preheat the oven to 350 degrees. Cut the 2 medium pumpkins in half, scoop out the seeds, and place skin-side down on a baking sheet. Bake for 35 to 45 minutes, or until soft. 
• Scoop out the pumpkin flesh into food processor and puree until smooth. Pour pureed pumpkin into a saucepan and add the chicken broth, water, maple syrup and spices. Bring to a boil, then reduce to a simmer and cook for 30 minutes. 
• Meanwhile, cut the top off the large pumpkin to create the soup tureen. The hole should be wide enough to fit a ladle. Hollow out the seeds, checking for holes and lining with plastic, if necessary. Remove the soup from heat and stir in the half and half. 
• Pour the soup into the pumpkin tureen and serve garnished with toasted pumpkin seeds.

         Recipe courtesy of FamilyFun Magazine

5. Pasta with Pumpkin & Sausage

Ingredients:

• 1 tablespoon extra-virgin olive oil, plus 1 tablespoon
• 1 pound bulk sweet Italian sausage
• 4 cloves garlic, cracked and chopped
• 1 medium onion, finely chopped
• 1 bay leaf, fresh or dried
• 4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
• 1 cup dry white wine
• 1 cup chicken stock, canned or paper container
• 1 cup canned pumpkin
• 1/2 cup (3 turns around the pan) heavy cream
• 1/8 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg, ground or freshly grated
• Coarse salt and black pepper
• 1 pound penne rigate, cooked to al dente
• Romano or Parmigiano, for grating
• Pumpernickel or whole grain bread, as an accompaniment

Instructions: 

• Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
• Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
• Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
• Serve pumpkin sausage pasta with pumpernickel or whole grain bread.

         Recipe courtesy of Rachael Ray

6. Pumpkin and Goat Cheese Risotto

Ingredients: 

• 4 cups low-sodium organic chicken broth, plus extra for moistening, as needed
• 1 cup canned pure pumpkin
• 4 slices applewood smoked bacon, chopped
• 2 tablespoons butter
• 1 leek (white and pale green part), thinly sliced
• 2 teaspoons kosher salt
• 1 teaspoon chopped fresh thyme
• 1 1/2 cups Arborio rice or medium-grain white rice
• 2/3 cup dry white wine, such as pinot grigio
• 1/2 cup freshly grated Parmesan
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon (generous) freshly grated nutmeg
• 1 1/2 cup coarsely crumbled soft fresh goat cheese (about 6 ounces)

Instructions:

• Whisk together the broth and the pumpkin in a heavy medium saucepan and simmer over medium heat. Cover the pan and reduce the heat to low to keep the pumpkin broth warm.
• Cook the bacon in a medium skillet over medium heat until brown and crisp. Transfer to a paper towel with a slotted spoon to drain.
• Melt the butter in a heavy large saucepan over medium heat. Add the leek and 1 teaspoon of the salt. Cook until almost tender, 2 to 3 minutes. Mix in the thyme. Add the rice and stir for 1 minute. Add the wine and simmer, stirring constantly, until completely absorbed, 1 to 2 minutes. Add 1/2 cup of the pumpkin broth and stir until almost completely absorbed, 1 to 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to absorb before adding the next. Cook until the rice is tender but still firm to the bite, and the mixture is creamy, 20 to 25 minutes, adding additional warm broth by 1/4 cupfuls if risotto is dry. Mix in the Parmesan, 1 tablespoon of the parsley, the remaining salt, pepper and nutmeg. Remove from the heat. Add more salt to taste.
• Divide the risotto among 6 shallow bowls. Sprinkle each with the bacon, goat cheese and remaining parsley and serve.

        Recipe courtesy of Giada De Laurentiis

Dessert Recipes

7. Pumpkin Pie

Ingredients:
Crust:

• 6 ounces gingersnap cookies
• 1 tablespoon dark brown sugar
• 1 teaspoon ground ginger
• 1 ounce unsalted butter, melted

Filling:

• 16 ounces Pumpkin Puree, recipe follows
• 1 cup half-and-half
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 3/4 cup dark brown sugar
• 2 large eggs
• 1 large egg yolk

Brulee for mini-pies:

• 5 teaspoons light brown sugar, divided

Pumpkin Puree:

• 1 (4 to 6-pound) baking pumpkin, rinsed and dried
• Kosher salt

Instructions: 
Brulee for mini-pies:

• Heat the oven to 350 degrees F.
• For the crust: Combine the gingersnaps, brown sugar, and ginger in the bowl of a food processor. Process until the cookies are fine crumbs. Drizzle the butter into the crumb mixture. Pulse 8 to 10 times to combine.
• Press the gingersnap mixture into the bottom, up the sides, and just over the lip of a 9-inch glass pie dish. Place on a half sheet pan and bake the crust for 10 to 12 minutes. Cool crust at least 10 minutes before filling.
• For the filling: Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Cook, stirring occasionally, until slightly thickened, 2 to 3 minutes. Add the half-and-half, nutmeg, and salt. Stir and return the mixture to a simmer. Remove the pumpkin mixture from the heat and cool for 10 minutes.
• Whisk the brown sugar, eggs, and yolk until smooth in a large bowl. Add the pumpkin mixture and whisk until thoroughly combined. Pour the prepared filling into the warm pie crust and bake on the same half sheet pan until the center jiggles slightly but the sides of the filling are set, 45 to 50 minutes. Cool on a cooling rack for at least 2 to 3 hours before slicing. Pie can be made and refrigerated up to 2 days in advance. Pie is best the day after it is made.
• For mini-pies: Evenly divide the crust mixture between 5 (5-inch) pie tins and bake on a half sheet pan for 5 minutes. Cool for 10 minutes before evenly dividing the filling between the pans. Bake until the center juggles slightly but the sides of the filling are set, 25 minutes. Cool on a cooling rack for 2 hours. Spread 1 teaspoon of light brown sugar on the top of each pie. Melt the sugar using a torch to form a crispy top. Cool for 5 minutes before serving.

Pumpkin Puree:

• Heat the oven to 400 degrees F.
• Slice a small piece of skin off the one side of the pumpkin so when laid on its side, the pumpkin will lay flat without rolling. Remove the stem and split the pumpkin in half from top to bottom, using a large cleaver and a mallet. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Cut the fibers with kitchen shears if necessary. Reserve seeds for another use.
• Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Test in several places to ensure doneness.
• Remove the half sheet pan to a cooling rack and cool the pumpkin for 1 hour. Using a large spoon, remove the roasted flesh of the pumpkin from the skin to the bowl of a food processor. Process until the flesh is smooth, 3 to 4 minutes. Store in the fridge for up to 1 week or freeze for up to 3 months.

         Recipe courtesy of Alton Brown

8. Pumpkin Cupcakes

Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Kosher salt
• 1 stick butter, softened
• 1/2 cup sugar
• 1/2 cup canned pure pumpkin puree
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Maple Cream Cheese Frosting:

• 1 (8-ounce) block cream cheese
• 2 tablespoons butter, at room temperature
• 2 tablespoons pure maple syrup
• 2 cups powdered sugar
• Chopped toasted pecans, for topping

Instructions: 

• For the pumpkin cupcakes: Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
• In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, baking powder, baking soda and 1/4 teaspoon salt. Set aside.
• In a large bowl, add the butter and the sugar. Beat with a hand-held mixer until light and fluffy, 3 to 4 minutes. Add the pumpkin puree and the vanilla extract. Slowly beat in the eggs, one at a time. Incorporate the dry mixture into the wet mixtures together until thoroughly combined.
• Using an ice cream scoop, fill each cupcake liner 3/4 of the way full. Bake until the tops turn golden brown and a toothpick inserted in the center of the cupcake comes out clean, about 20 minutes. Remove the cupcakes from the oven to a wire rack and cool completely before frosting .
• For the cream cheese frosting: Add the cream cheese, butter, maple syrup, and salt to a large bowl and beat until creamy. Gradually add the powdered sugar until thoroughly combined.
• Top the cupcakes with the frosting and chopped pecans.

         Recipe courtesy of The Neelys

9. Pumpkin Cheesecake

Ingredients:

Crust:

• 30 squares gingersnap cookies
• 6 tablespoons (3/4 stick) unsalted butter, melted

Filling:

• 4 (8-ounce) packages cream cheese, room temperature
• 1 3/4 cups sugar
• 1 (15-ounce) can pumpkin
• 5 large eggs
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon table salt
• 1 tablespoon vanilla extract
• 2 tablespoons all-purpose flour

Cinnamon Whipped Cream, for serving, recipe follows

• 1 cup heavy cream, chilled
• 1/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

Instructions: 
Crust:

• Preheat the oven to 350 degrees F.
• Add the gingersnaps to the bowl of a food processor, and pulse until crumbly. Transfer to a large bowl and add the melted butter. Stir until evenly mixed. Press the mixture into the bottom of a 9-inch springform pan with 3-inch sides. Bake the crust until golden brown, about 10 minutes.
• Remove from the oven and let cool completely while preparing the filling.

Filling:

• Put a teakettle filled with water on the stovetop, over medium heat, and bring to a boil.
• In a large mixing bowl, add the cream cheese and sugar and beat with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the pumpkin and beat until incorporated. Beat in the eggs, 1 at a time, then add the cinnamon, ginger, nutmeg, cloves, salt, and vanilla, and beat until blended. Add the flour and beat until incorporated.
• Wrap the sides and bottom of the springform pan with heavy-duty aluminum foil. Pour the filling into the pan and put it in a small roasting pan. Pour the hot water from the teakettle into the roasting pan, filling halfway up the sides of the springform pan, about 1 1/2 inches. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 20 minutes. Remove the cake from the water bath and let it cool on a wire rack.
• Once cooled, use a paring knife to loosen the sides of the cake from the pan. Chill the cheesecake for at least 4 hours before serving. Serve with Cinnamon Whipped Cream.

Cinnamon Whipped Cream:

• Pour the heavy cream into a large bowl and beat with an electric hand mixer until thick and frothy. Add the confectioners' sugar, vanilla, and cinnamon, and beat until medium peaks form.
• Yield: 1 1/2 to 2 cups

         Recipe courtesy of The Neelys

Drink Recipes

10. Pumpkin Latte

Ingredients:

Pumpkin Latte:

• 1 cup whole, 2 percent or skim milk
• 1 or 2 shots hot espresso per latte (depending on your preference)
• 2 tablespoons Pumpkin Spice Syrup, recipe follows
• Cinnamon or pumpkin pie spice, for garnish, optional
• Pumpkin Spice Syrup:
• 1/3 cup pumpkin puree
• 1 tablespoon pumpkin pie spice
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1 teaspoon vanilla extract

Instructions: 

Pumpkin Latte:

• Special equipment: a milk frother
• Bring the milk to a simmer over low heat. Froth the milk using a milk frother or a whisk. Combine the espresso shots and a tablespoon of Pumpkin Spice Syrup in 2 large coffee mugs and stir half of the milk into each. Sprinkle the tops with spice, if desired. Drink immediately!

Pumpkin Spice Syrup:

• Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
• Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
• Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
• Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.

         Recipe courtesy of Bobby Flay

11. Pumpkin Smoothie

Ingredients:

• 1 cup milk
• 1/2 cup pumpkin puree
• 1/2 cup yogurt
• 1 tablespoon maple syrup
• 1/4 teaspoon pumpkin pie spice or cinnamon
• Splash vanilla
• 1 frozen banana

Instructions: 

• Combine the milk, pumpkin puree, yogurt, maple syrup, pie spice, vanilla and banana in a blender and blend until combined.

         Recipe courtesy of Katie Lee

12. Pumpkin Sangria *for those 21 years and older*

Ingredients:

• 2 tablespoons sugar
• 1 teaspoon pumpkin pie spice
• 2 tablespoons maple syrup
• Six 4 to 5-inch long cinnamon sticks, for garnish
• 6 pumpkin candies, for garnish, such as Brach's
• 1 bottle white wine, chilled
• 3 cups mango peach juice blend or tropical juice blend, chilled, such as V-8 Splash
• 1 cup pumpkin spice liqueur, chilled

Instructions: 

• In a small bowl, combine the sugar and pumpkin pie spice and mix until well combined. Transfer to a saucer. Add the maple syrup to a second saucer. Lightly dip the rims of 6 punch glasses into the maple syrup. Then dip the rims of the glasses into the spiced sugar.
• Insert the cinnamon sticks into the bottom of each pumpkin candy and set aside.
• In a pitcher, combine the wine, juice and pumpkin spice liqueur. Stir and pour into the rimmed glasses. Garnish with the pumpkin candy cinnamon sticks.
• Cook's Note: If you cannot find pumpkin spice liqueur, combine 1 teaspoon pumpkin pie spice with 1 cup brandy in a container fitted with a lid. Shake vigorously and let sit for 1 day to infuse into the brandy.

         Recipe courtesy of Sandra Lee

***All recipes can be found on The Food Network.***

Bergen County News & Happenings is committed to keeping residents up to date on things to do, places to be, local news and events.  It is sponsored by New Jersey Foot and Ankle Center with Dr. Dan Margolin, Dr. Maryellen Brucato, Dr. Daniel Hennessy, and Dr. Judah Gomberg.  If you have an idea for a news story or event, please contact us at bergencountynewsnj@gmail.com.