Whether you spoon it out of a can or roast and mash a small sugar pumpkin, this superb squash can star in a wide range of dishes beyond your annual Thanksgiving pie.
Few items from the fall harvest are as versatile as sweet pumpkin. And while you can’t use big jack-o’-lantern pumpkins for recipes — they’re too watery and stringy for cooking — you can carve them up and turn the seeds into a tasty snack. Here are 10 of our favourite ideas to get you started.
5 Sweet ideas with pumpkins
1. Pumpkin spiced dessert
Want to make something different for Thanksgiving dessert but still stick with the fall theme? Pumpkin & Rum-Raisin Cake has all the cinnamon-nutmeg flavours of pie and is ready for the oven in a few short steps. This moist Bundt cake is packed with plump raisins and crunchy pecans, plus it has a punchy rum glaze.
2. Easy pumpkin cheesecake squares
Can’t decide between pumpkin pie and cheesecake? You don’t have to! Get the best of both with Pumpkin Swirl Cheesecake Squares. Baked on a zippy gingersnap crust, the classic cheesecake filling is bumped up with swirls of spiced pumpkin. Bonus: It can be made a few days ahead, allowing you to focus on turkey and sides come Thanksgiving Day.
3. Ultimate lunchbox treat
If your kids turn down pumpkin desserts, our Chocolate Pumpkin Loaf might just change their minds. And since the recipe is easy and kid-friendly, you might as well get them into the kitchen to help make it. Moist and chocolatey, this loaf also makes an excellent lunchbox treat or a top seller at an autumn bake sale.
4. Cookie perfection
Brimming with chocolate chunks and chopped walnuts, Soft Pumpkin Spice Oatmeal Cookies are a yummy oatmeal cookie option for the raisin-averse. If you have some vanilla ice cream on hand, sandwich a scoop between two cookies for a special treat.
5. Pumpkin spiced latte
While your pumpkin cookies are in the oven, why not whip up a little something special for yourself? Our Maple Pumpkin Spiced Latte is a delicious way to use up any leftover canned pumpkin purée, and this creamy, comforting beverage is perfect for warming you up on a crisp fall day.
5 savoury pumpkin-based ideas
1. Roasted sugar pumpkin in a salad
Roasted sugar pumpkin is sweet, which means it’s a delicious complement to salty, spicy and savoury ingredients. Our Pumpkin, Arugula & Quinoa Salad pairs it with a peppery green and a fluffy grain to satisfy your salad cravings. Tangy goat cheese adds a creamy note, while pumpkin seeds give it some crunch, which will appeal to heartier fall appetites. Serve this salad as a lunch main — it’s a big hit with vegetarians and meat eaters alike.
2. Easy pumpkin soup and sammie
As the evenings get cooler, it’s time to make a pot of Pumpkin Soup with Apple-Walnut Topping. Sweetened with maple syrup and spiced with nutmeg, this silky-smooth soup also gets a flavour boost from a garnish of chopped tart apple and walnuts. Serve it with Mushroom & Cheddar Grilled Cheese for a cosy, warming dinner.
3. Fast and fabulous fritters
Armed with a few pantry staples and a food processor, you can fry up a tray of Pumpkin Chickpea Fritters in no time. These lemony, garlicky vegetarian bites are an excellent starter or side. Bonus: You can use pumpkin purée left over from making pie!
4. Easy and elegant risotto
If you want to take a break from mashed potatoes this autumn, try our Pumpkin Risotto as a side dish. Sage and thyme bring the fall flavours, and it comes together quickly with very little stirring. Remarkably good with turkey, it can double as a main course for any vegetarians at the table.
5. Curry in a hurry
Swap out your usual chicken and make pumpkin the main event. Our sweet-and-savoury Pumpkin Curry stars fresh pumpkin, with canned chickpeas, Thompson raisins, and slivered almonds playing strong supporting roles. Made mostly from fridge and pantry staples, this quick and easy curry is a great dinner option to have on Meatless Mondays.
Use up every bit of pumpkin
Before you throw out that mound of seeds piled beside your jack-o’-lantern, save them to make a delicious snack. First, remove as much of the pulp around the seeds as possible. Then, transfer them to a colander for a good rinse under cold running water. Thoroughly dry the seeds with a paper towel — this will help them brown better — and toss them with oil and seasonings. Roast in a 160°C (325°F) oven until golden (the low temperature will keep the spices from burning before the seeds are golden and toasty). Try our Salty-Sweet Roasted Pumpkin Seeds, then experiment with different oils and spices. These tasty seeds are seasoned with everything from garlic powder to smoked paprika to cinnamon sugar.
