Discover your favorite, easy Pumpkin Recipes all in one place. From donuts to hand pies and everything in between, this fall comfort food is a must-try!
FAQ about pumpkin:
Q: Can I freeze pumpkin to use for later?
A: Absolutely! Canned pumpkin puree actually freezes very well, as does cooked, chunked, ready to use pumpkin. You can freeze pumpkin for up to 1 year before it starts to affect the taste of your products.
Q: Can I use fresh pumpkin instead of canned and vice versa?
A: Yes, use it cup for cup. However, fresh pumpkin must be pre-cooked. You can boil it, bake it, grill it, or even microwave it.
First, cut the pumpkin open and remove the seeds and stringy innards. Then cook it till it is fork tender.
You can mash it with a potato masher, a fork, a hand held blender or a food processor. Let it stand for a few minutes after mashing. Remove liquid that forms on the surface.
Too much liquid will affect the quality of your baked goods. This is most important when you boil your pumpkin.
Q: Can I use other types of squash instead of pumpkin?
A: Definitely! Most hard squashes can be used in pumpkin recipes instead of pumpkin. In fact, most canned pumpkins are actually a type of squash called “hubbard”.
Hubbard squashes can grow to be quite large and are generally a sweeter squash. You’re not likely to find it in your local supermarket, however, but are much more likely to find it at a farmer’s market, a farm stand, or a specialty grocery store since the squash grows so large.
Types of squash that would be ideal to sub in for pumpkin:
Baked and ready in 30 minutes, these little bites of Thanksgiving heaven are super easy to make! Too stuffed after a marathon of Thanksgiving goodness? Make these perfectly portioned Pumpkin Hand Pies and make your Thanksgiving feast just a little easier!
If you've never had Pumpkin Butter, you're in for a real treat. Pumpkin Butter goes beyond breakfast and is perfect on the dinner table with a hearty chili or stew and a nice, crusty Beer Bread. If you'd prefer it with breakfast, though, try it on pumpkin muffins and amp up the pumpkin flavor!
Decadent Pumpkin Coffee Cake topped with cinnamon streusel and vanilla glaze is perfect for Sunday Brunch and those days when you just need a little something to serve to guests over a cup of coffee. If the day is a little on the warm side, serve with Pumpkin Cream Cold Brew!
Served up with gingersnaps, this dip is a crowd pleaser! Whether you're serving this at a book study, and pot luck, or your own rowdy crew, this Pumpkin Chocolate Chip Cookie Dough Dip is sure to be a huge hit!
A perfect chili for vegetarians, you won't even notice there's no meat in this Pumpkin Chili! It pairs great with Jalapeno Cheddar Cornbread. You won't forget about this delightful addition to your autumn dinner rotation!
Looking for an alternative to pie? Pumpkin Cobbler is the perfect alternative to pie. Serve it up with a scoop of cold vanilla ice cream and coffee made with Cinnamon Coffee Creamer for the memorable dessert.
Pumpkin Pie Truffles are the ultimate way to enjoy pumpkin pie in bite size portions! Coated in white chocolate with orange and chocolate drizzle, these truffles will have you asking for more! And since you asked for more, you're also going to love this recipe for Pumpkin Chocolate Cookie Dough Truffles!
Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator. Her recipes have been featured in over 15 magazines, and her passion is to share her love of cooking with the everyday home cook! Learn more about Aimee.
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Hi there! Welcome to my blog! Grab a cup of coffee (or beverage of your choice) and stay with me awhile. My name is Aimee and I’m the author here behind Shugary Sweets! And yes, “SHUGARY” is spelled correctly. It’s a take on my last name. (more »)
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