It's Pumpkin Time! Our Favorite Pumpkin Recipies

It's Pumpkin Time! Our Favorite Pumpkin Recipies

2 | 4613 views

Fall has finally arrived, bringing with it the comforting scents of cinnamon, apples, and that versatile orange squash, the pumpkin. Before carving yours into a jack-o-lantern, take a look at some of the savory delights you can create with the pulp of this harvest favorite.






Pumpkin Cake Roll


For the breading:

  • - 3 eggs
  • - 1 c sugar
  • - 2/3 c fresh pumpkin
  • - 1 tsp. lemon juice
  • - 3/4 c flour
  • - 1 tsp. ginger
  • - 1 tsp. baking powder
  • - 2 tsp. cinnamon
  • - 1/2 tsp. salt
  • - 1/2 tsp. nutmeg


Pre-heat the oven to 375 degrees. After beating the eggs and sugar, mix in the pumpkin meat and lemon juice. Sift the flour, baking powder, salt, and spices together in a separate bowl, then fold into the pumpkin mix.

Next, line a jelly roll pan with parchment paper and spray with Pam or other cooking spray. Evenly spread the pumpkin mix into the pan and pop it in the oven for 15 minutes. Lay a clean kitchen towel on the counter and sprinkle it with powdered sugar.

After pulling the bread out of the oven, flip it out of the pan and onto the towel. Remove the parchment paper and sprinkle the other side of the bread with powdered sugar. Beginning at one end, roll the towel and breading together and set aside on the counter or in the fridge to cool.


For the filling:

  • - 1 c powdered sugar
  • - 1 8oz package of cream cheese
  • - 4 tbsp. butter
  • - 1/2 tsp. vanilla


Combine all ingredients and beat them until smooth. Unroll the cake carefully onto a clean surface and remove the towel. After evenly spreading the filling on the cake, roll it back up, cover the cake with foil, and store it in the fridge for the next day, or in the freezer for a future occasion.


Sugar Pie Pumpkin Soup with Crispy Sage



  • - 4 sugar pie pumpkins
  • - 1 large sliced onion
  • - 4 1/2 c vegetable or chicken stock
  • - 1 tbsp. oil
  • - 1/2 lb. butter and two tablespoons set aside
  • - 1 bunch of sage and one dozen leaves set aside
  • - 2 tbsp. pumpkin pie spice
  • - salt to taste
  • - 1/4 c mascarpone cheese


Begin by preheating the over to 350 degrees. In a large pot, heat the oil at a medium temperature, add onions, and bring the temperature down to medium low, allowing the onions to turn clear.

Halve the pumpkins, removing the seeds. Put sage leaves in the open halves and place each pumpkin piece on a baking sheet "skin side down." Brush with 1 tbsp. of melted butter and roast in the oven for 45 minutes.

When you can satisfactorily pierce the pumpkins with a fork, they are ready to come out of the oven and be skinned. Put the pumpkin and the rest of the ingredients into the pot and allow the combination to simmer for half an hour.

Remove the pot from heat and gradually pour its contents into a blender. Melt the remaining butter in a saucepan, add sage, and sauté until lightly browned. Before serving the soup, add a dollop of mascarpone, some crispy sage leaves, and perhaps a small swirl of olive oil.


Pumpkin Pie



  • - 2 c fresh pumpkin pulp puree
  • - 1 1/2 c heavy cream or 12 oz. can of evaporated milk
  • - 1/2 c dark brown sugar
  • - 1/3 c white sugar
  • - 1/2 tsp. salt
  • - 2 eggs and the yolk of a third
  • - 2 tsp. cinnamon
  • - 1 tsp. ground ginger
  • - 1/4 tsp. ground nutmeg
  • - 1/4 tsp. ground cloves
  • - 1/2 tsp. lemon zest
  • - 1 pie crust


Preheat the oven to 425 degrees. Combine sugars, spices, and salt in a large bowl. Beat the eggs, then add them to the bowl and stir in the pumpkin puree. Add the cream and stir until you have a consistent mixture.

Pour the mixture into the pie crust, bake for 15 minutes, then reduce the temperature to 350 degrees and let the pie continue to bake for 40-50 minutes. If you can insert a knife into the center of the pie and it comes out clean, your pie is ready. Allow it to cool and deflate for two hours before serving.


Foto: © Printemps -

Editor, 16.10.2013

No comments yet