Celebrate Fall with these Pumpkin Recipes- Mother Earth Products

In case it’s not clear by now, fall is synonymous with pumpkins⁽¹⁾. Come autumn, the colorful gourd makes its way into our kitchens and infuses everything we eat (or drink) with its sweet, earthy flavor – be it soups, pies, or lattes. So, to usher in the new season and its cozy vibes, we rounded up seven delicious pumpkin recipes that’ll warm you up from the inside out and make you forget all about summer (and its juicy produce).

1. Red Pepper & Pumpkin Soup

Instead of your typical pumpkin-only soup, this recipe adds sauteed red pepper to the mix, making the dish all the more appropriate for chilly fall nights. Serve it with a slice of toasted sourdough bread for maximum cozy vibes.

Ingredients:

1 cup organic dried red peppers
2 cups pumpkin, peeled and diced
1 tsp dried garlic (granulated)
2 tbsp olive oil
1/2 cup heavy cream
1 cup vegetable stock
1/2 tsp smoked paprika
Salt & pepper, to taste

Directions:

1. Heat the olive oil in a small pan over medium heat. Add the red pepper, garlic, paprika, and pumpkin and sauté for 5 minutes until the pumpkin turns soft.

2. Remove the pan from the heat and transfer the pumpkin-red pepper mixture to a food processor. Start blitzing on low while adding the heavy cream and vegetable stock half a cup at a time. Blitz the mixture until all the pumpkin and peppers are pureed. If the soup is too thick for you, add more stock or heavy cream (one tablespoon at a time).

3. Return the soup to the pan and cook for another 3 minutes over medium heat. Season with salt and pepper and serve immediately.

2. Cheddar Pumpkin Grilled Cheese

Pumpkin isn’t the first thing that comes to mind when you think of grilled cheese. But this autumnal take on the classic proves that the gourd: a) pairs excellent with cheddar and b) can be a kick in the palette throughout fall.

Ingredients:

1 cup pumpkin
1/3 cup Cheddar cheese, shredded
8 slices of sourdough bread
8 tsp unsalted butter
1/2 smoked paprika
2 tbsp dried chives
Salt & pepper, to taste

Directions:

1. Add the chives and 4 tablespoons of warm water to a cup and soak for 15 minutes. Once hydrated, drain the water using a small sieve, separating the chives from the water.

2. Transfer to a large bowl and add all the remaining ingredients. Toss to combine. Set aside.

3. Preheat the oven to 450^oF. Meanwhile, line a baking sheet with parchment paper. Spread one teaspoon of butter on four bread slices, lay them with the butter side facing down, and divide the pumpkin mixture between them.

4. Butter the remaining bread slices and top with the butter side up.

5. Bake the grilled cheese for 6 minutes, flip, and bake for another 6 minutes until golden brown. Serve immediately.

3. Pumpkin Sausage Pizza

Adding pumpkin to your pizza may be well beyond your comfort zone. But this recipe proves the gourd deserves a place on your dough – especially if it’s paired with sausage and roasted in advance. If you want to push your pizza boundaries, even more, you could also experiment with the sauce and try something new.

Ingredients:

16 ounces of ready-made pizza dough
1 1/2 cups tomato sauce
1 3/4 cups pumpkin, peeled and diced
1 cup textured soy protein (TSP) sausage bits
2/3 cup mozzarella cheese, shredded
3 tbsp olive oil (plus one for brushing the dough0
1 tsp dried thyme
Salt & pepper, to taste

Directions:

1. Add the sausage bits and 2 cups of warm water to a bowl and soak for 15 minutes. Once hydrated, strain the water with a sieve and slightly squeeze the sausage to remove excess liquid. Set aside.

2. Meanwhile, preheat the oven to 375^oF, line a baking sheet with parchment paper, toss the pumpkin with the olive oil and salt, and roast for 15 minutes until lightly browned. Remove from the oven and set aside.

3. Flour a surface and roll out the pizza dough until you form a 12-inch circle. Then, brush the dough with the remaining olive oil.

4. Pour the sauce on top and spread it across with the back of a spoon.

5. Season with thyme and top with the shredded cheese, pumpkin, and sausage bits.

6. Bake for 15 minutes or until the dough turns golden brown.

4. Pumpkin Carbonara

It’s a mystery why pumpkin isn’t such a popular choice for pasta dishes since the gourd (especially when pureed) can make your creations creamy AF. Still, it’s never too late to experiment with this unique pasta ingredient and give your spaghetti the creaminess they deserve.

Ingredients:

1 package of spaghetti
1/2 cup textured soy protein (TSP) bacon bits
1 cup pumpkin puree
1/2 cup parmesan cheese, grated
2 egg yolks
2 tbsp olive oil
Salt & pepper, to taste

Directions:

1. Add the bacon bits and 1 cup of warm water to a bowl and soak for 15 minutes. Drain the bacon with a sieve and lightly squeeze to remove excess liquid. Set aside.

2. Cook the spaghetti according to the package directions, making sure you reserve 1 cup of pasta water before draining.

3. Heat the olive oil and sauté the bacon until slightly browned in a small skillet. Remove from the heat and set aside.

4. Mix the pumpkin puree, egg yolks, and cheese in a bowl, and season with salt and pepper.

5. Then, toss the pasta with the pumpkin mixture, adding the reserved pasta water to thin out the sauce. Stir in the bacon and serve immediately.

5. Pumpkin Chicken Chili

Chicken chili is in a league of its own. But adding a hint of pumpkin to the mix can beef up the dish even more and make it perfect for chilly fall nights. This version also melts in a bit of cream cheese for extra richness.

Ingredients:

2 cups textured soy protein (tsp) chicken bits
3 tbsp dried onions
2 tsp dried garlic (granulated)
3/4 cup dried bell peppers (mixed)
1/4 cup olive oil
3/4 cup chicken broth
1 3/4 cup pumpkin puree
1 1/2 cups tomato sauce
2 tsp dried jalapeño peppers
1/2 cup cream cheese
1/2 tsp cumin
1/2 tsp chili powder
Salt & pepper, to taste

Directions:

1. Add the chicken and bell peppers to a bowl with 5 cups of warm water and soak for 15 minutes. Once hydrated, drain the water with a sieve and slightly squeeze the foods to remove excess water. Set aside.

2. Pour the olive oil into a pot and heat over medium heat. Add the chicken-bell pepper mixture, the onion, and the garlic and sauté for 5 minutes.

3. Add the broth, pumpkin, tomato sauce, jalapeño peppers, and seasonings. Cover with a lid, reduce the heat to low, and simmer for 20 minutes.

4. Add the cream cheese and stir until it’s melted. Let cool for a while and serve.

6. Pumpkin Spice Latte

If there’s one drink that epitomizes fall, it’s the famous pumpkin spice latte (PSL). The seasonal brew combines the warm flavors of nutmeg, cinnamon, allspice, and cloves with pumpkin’s earthy notes and coffee’s pungent taste. On occasion, you can top it with whipped cream and maple syrup. Talk about next-level indulgence!

Ingredients:

1 cup oat milk
1/2 cup brewed coffee
2 tbsp pumpkin puree
1 tbsp maple syrup
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp cloves
Whipped cream, for topping (optional)

Directions:

1. Pour the milk into a small pot and warm over low heat until it’s almost simmering. Note that it shouldn’t reach a boiling point.

2. Pour the coffee into a mason jar and add the pumpkin puree, maple syrup, and spices. Mix well to combine.

3. Forth the warm milk until foamy with a frother and pour it into the coffee jar.

4. (Optional) Top with whipped cream and a pinch of cinnamon.

7. Pumpkin Cinnamon Rolls with Apple Filling

Give your cinnamon rolls an autumnal makeover by adding not one, but two favorite fall mainstays, i.e., pumpkin & apple. Topped with vanilla frosting, the dessert is the tastiest way to start your chilly weekend mornings.

Ingredients:

For the pumpkin cinnamon roll dough

2 tsp active dry yeast
3/4 cup milk
4 cups all-purpose flour
2 tsp maple syrup
1 tsp cinnamon
1/2 tsp salt
1/3 cup unsalted butter, melted
1/2 cup granulated sugar
1 cup pumpkin puree
1 egg

For the apple filling

1 1/2 cups freeze dried apples
2 tbsp unsalted butter
1/4 cup granulated sugar
1 tsp vanilla extract

Directions:

1. First, make the apple filling. Add the apples to a bowl with 3 cups of warm water and soak for 15 minutes. Once hydrated, drain the water and squeeze gently to remove excess liquid. Transfer to a skillet and add the remaining apple filling ingredients. Turn the heat on to medium-low and cook until the apple is fork-tender. Remove from the heat and set aside to cool and thicken.

2. Then, make the pumpkin cinnamon roll dough. Warm the milk and add to a bowl along with the maple syrup. Stir in the yeast, whisk well, and leave to sit for 10 minutes until frothy.

3. Mix flour, cinnamon, and salt in another bowl.

4. Add the sugar and butter to a third bowl and stir until combined. Stir in the yeast mixture and mix vigorously (perhaps on a stand mixer).

5. Add the egg and pumpkin puree and continue mixing.

6. Slowly spoon in the flour mixture and work the dough for 5 minutes until you form a pliable dough.

7. Transfer the dough to a bowl, cover with plastic wrap and let it rest for 2 hours.

8. Flour a work surface and roll the dough into a large rectangle (12 x 18 inches). Brush the dough with melted butter and spread the apple filling evenly from side to side.

9. Roll the dough inwardly and cut lengthwise into 2-inch slices. Transfer them to a parchment paper-lined baking sheet with the swirl side up and bake in a preheated oven (350^oF) for 25 minutes. Top with vanilla frosting, and enjoy!

Which are your favorite pumpkin recipes? Let us know in the comments down below!