Currently, I am making a list of all of the tried and true pumpkin recipes that I absolutely cannot miss making this season. Among those are Perfect Pumpkin Muffins, these Pumpkin Cream Cheese Truffles, and Grandma’s Famous Pumpkin Pie! I’ve done a pumpkin roundup of all the pumpkin recipes you will need this season! Enjoy!
The Best of Pumpkin Recipes
Whether sweet or savory is your thing, I’ve got you covered with this pumpkin roundup! Ranging from cookies to truffles to soup to pasta and everything in between, pumpkin season is the best season. And who are we kidding? With all of these amazing recipes, I am not just waiting for the fall to make these! I am cooking them all year round! Not only are they delicious, but pumpkins are rich in potassium which is so good for our bodies! Even pumpkin seeds are very nutritious! If you haven’t branched out with pumpkin before, you are probably only really familiar with its taste in the traditional pumpkin pie! While I do love a good pumpkin pie, I am here to introduce you to what will be a revelatory moment! Pumpkin is used in ALL things. They bring the most amazing texture to baked goods. Moist, delicious, and soft cakes and cookies definitely benefit from the pumpkin in their ingredients. Tried and true, this pumpkin roundup will really bring you some joy and good tasting for your fall season!
Pumpkin Puree: Not really a baking tip but one that will be well used. Always have a can or two of pumpkin puree on hand! It gets crazy out there at the grocery stores in the fall, and sometimes, I go to pick some up, and it’s all out of stock! Grab a couple when you see them so that you will be all set!Substitute: Did you know that you can use pumpkin as a substitute for recipes that call for applesauce? It’s a 1:1 ratio so you don’t even have to do any extra math to figure out how much! This opens a whole new world of recipes that can now taste like fall!Pumpkin Pie Filling: Don’t try and use pumpkin pie filling in place of pumpkin puree. It has a different blend of sugar and spices so it will make your recipes calling for puree taste odd!Don’t Undercook: If you go by touch or feel when deciding if something with pumpkin puree is done, you may end up with an undercooked treat! Because pumpkin is so moist, the standard “toothpick that comes out clean” trick doesn’t always work. A tried and true method is to use a thermometer to test the thickest part of your bread or pie. Bread loaves and muffins are done at 200 degrees and a pie is complete at 175 degrees!
