The Best Pumpkin Recipes For Fall October 23, 2018
It’s officially that time of year again, AKA time for pumpkin EVERYTHING! Delicious in both sweet and savoury recipes, pumpkins aren’t just for your morning latte anymore. We’ve got some of the best pumpkin recipes, from gnocchi to pancakes, that you’ll be dying to show off to all your friends and family this season.
Homemade Pumpkin Gnocchi
Add some pumpkin flair to the ultimate comfort food: Gnocchi. You’ll see this popping up on menus everywhere this season and it’s surprisingly easy to make at home yourself. Plus your guests will be extra impressed when they see you’ve made gnocchi from scratch.
- 500 g Hokkaido or Red Kuri Squash
- 65 g Starch
- 65 g Durum Wheat Semolina
- 65 g of Flour
- Preheat oven to 320 degrees Fahrenheit.
- Wash the pumpkin, cut into slices, and remove the seeds. Cook on a baking tray covered with parchment paper on the middle rack in the oven for 20 – 30 minutes, until the pumpkin is tender. Flip slices halfway through baking to help it bake evenly.
- Let pumpkin slices cool briefly, then crush or purée. Mix pumpkin purée with the remaining ingredients and knead well.
- Roll the dough into a long rope (or ropes depending on your counter space) about 1 inch wide, then cut the dough into 1 inch pieces.
- Optional: Use a fork to press grooves into your gnocchi pieces to create the classic gnocchi ridges that are used to grab onto sauce.
- Boil gnocchi in salted water for 3 minutes, until they float to the surface.
- Coat with your favourite fall-inspired sauce. We recommend simply swirling it with browned butter and sage in a pan.
Gluten-Free Pumpkin and Baby Portabella Tart
Gluten-free or not, you’ll love this easy and seasonal dish; it’s perfect for a light lunch, or an afternoon snack on a blustery day.
- Gluten Free Crust:
- 3/4 Cup Almond meal
- 1 Cup Chickpea flour
- 1/2 Teaspoons sea salt
- 3 Tablespoon macadamia or coconut oil, melted
- 1/4 Cup water
- 260 g Baby portabella mushrooms
- 3 Cups Cubed pumpkin
- 1 Handful Fresh sage leaves, chopped
- 3 Eggs
- 2 Tablespoons Feta or Cashew cheese (dairy free option)
- 3 Medium Shallots
- Sea salt
- Black pepper
- Macadamia or coconut oil
- Pre-heat the oven to 400 Fahrenheit.
- Place the pumpkin on a baking sheet and drizzle with oil, season with salt and pepper, and roast for 30 minutes until tender.
- Meanwhile, begin on the crust. Mix all the crust ingredients together in a bowl. Kneed the dough then transfer it to a well-greased 8-inch loose-bottomed pie form. Place crust in the oven and cook for 15 minutes.
- Start on the filling by cutting the mushrooms into thick slices. Peel and cut the shallots into bite sized pieces. Crush garlic. Heat a good swig of oil in a pan, add the garlic, shallots, sage leaves, mushrooms, and a good pinch of salt and pepper. Cook on a medium-high heat for 6-7 minutes, stirring.
- Take the pie form and the pumpkin out of the oven, transfer the pumpkin to the pan with the mushrooms.
- Beat the eggs in a bowl with a pinch of salt and pepper, then stir in half the pumpkin/mushroom mixture. Pour it into the tart then top with leftover mixture and cheese. Turn the oven down to 350 Fahrenheit and cook in the oven for 40-45 minutes until the egg is set.
Pumpkin Spice Pancakes:
The best pumpkin recipes MUST include a brunch favourite… pancakes! Pumpkin spice up those lazy weekend mornings with pancakes that taste like autumn’s giving you one big hug.
- 1 1/2 Cups All-Purpose Flour
- 3 Teaspoons Baking Powder
- 1 Tablespoon Light Brown Sugar
- 1 Teaspoon Salt
- 2 Teaspoons Pumpkin Spice Blend
- 1 Cup Milk
- 1 Cup Pumpkin Puree
- 2 Eggs
- 1 Teaspoon Vanilla Extract
- Butter, for cooking
- In a large bowl, whisk together flour, baking powder, sugar, salt, and pumpkin spice blend.
- In a separate bowl, whisk together milk, canned pumpkin, and vanilla extract. Then, whisk in eggs one at a time.
- Add wet ingredients to dry ingredients, stirring until combined. Be careful to not over-mix.
- Melt butter in a large nonstick skillet over medium heat. Once hot, reduce heat and ladle pancake batter onto skillet to your desired size. Cook until bubbles start to form, about 3-4 minutes. Flip and cook until other side is golden, another 2-3 minutes.
- Repeat with remaining batter.
Pumpkin Spice Bread Loaf:
This loaf is naturally gluten-free, deliciously dense, oh-so-moist, and sweet, but not too sweet. So if you’re wondering when to eat it… breakfast? Afternoon snack? After dinner with tea?? The answer may very well be all of the above.
- 1/2 Cup Coconut Flour
- 1 1/2 Tablespoons Pumpkin Spice Blend
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Can Pumpkin
- 4 Eggs
- 3 Tablespoons Honey
- 1 Tablespoon Coconut Oil, melted
- 3/4 Teaspoon Vanilla Extract
- Preheat oven to 375ºF and line a loaf tin with parchment paper.
- In a large bowl, combine coconut flour, pumpkin spice blend, baking soda, baking powder, and salt.
- In a separate bowl, whisk together canned pumpkin, eggs, honey, coconut oil, and vanilla extract.
- Fold wet ingredients into dry ingredients, then pour batter into the loaf tin.
- Bake until inserted toothpick comes out dry, 45-50 minutes.
- Let cool 20 minutes before slicing.
The best pumpkin recipes wouldn’t be complete without your favourites. Tell us in the comments what your favourite pumpkin recipes are this fall!