It's the perfect time of year to bring on the pumpkin recipes! We've grabbed a few fun ones to try out whether its the main course, a little pumpkin side, the dessert, or a yummy morning coffee! Check out the recipes below.
Sage Butter Pumpkin Cheese Ravioli by "Half Baked Harvest"
Here's what you'll need:
- 1 stick (8 tablespoons) salted butter
- 2 cloves garlic, smashed
- 1/4 cup roughly chopped walnuts
- 16 fresh sage leaves
- 1/2 cup apple cider, or use a white wine such as Pinot Grigio
- 1 tablespoon apple cider vinegar
- kosher salt and black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 pound pumpkin cheese ravioli
- 1/3 cup shaved manchego cheese
Click here to jump to the full recipe & for instructions!
Pumpkin Butter by Joanna Gaines
Here's what you'll need:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1/2 can pumpkin puree
- 1/2 teaspoon pumpkin spice extract
- 1/2 teaspoon cinnamon
- 1 tablespoon honey
Click here to jump to the full recipe & for instructions!
Ginger Pumpkin Pie by "Country Living Magazine"
Here's what you'll need:
For the Crust
- 10 oz. gingersnap cookies (about 45 cookies)
- 1/4 c. packed dark brown sugar
- 1/2 tsp. kosher salt
- 1/4 tsp. ground ginger
- 5 tbsp. unsalted butter, melted
For the filling
- 3/4 c. granulated sugar
- 1/2 tsp. kosher salt
- Pinch ground cloves
- 1/2 tsp. ground cinnamon
- 3/4 tsp. ground ginger
- 1 (15-ounce) can pure pumpkin
- 1 1/4 c. half-and-half
- 2 large eggs, lightly beaten
- 2 tsp. grated fresh ginger
- Sweetened whipped cream, for serving and chopped candied ginger, for garnish
Click here to jump to the full recipe & for instructions!
Pumpkin Spice Latte by "Bon Appétit"
Here's what you'll need:
- 2 3-inch cinnamon sticks
- 1 ½-inch piece fresh ginger
- 3 whole cloves
- 1 cup canned pumpkin purée
- 1 14-ounce can sweetened condensed milk
- ½ cup heavy cream
- ¼ cup pure maple syrup
- Large pinch of kosher salt
- ½ teaspoon vanilla extract
- ¼ teaspoon freshly grated nutmeg
- Espresso, steamed milk, and ground cinnamon (for serving)