5 Delicious Uses For Pumpkin

How do we know it’s October? The pumpkin craze is in full swing! From your coffee shop’s classic pumpkin spice latte, to pumpkin pie at the grocery store, to dusting off some of your own favorite pumpkin recipes, it seems that everywhere we turn, pumpkin is following. Well, we think if you can’t beat ’em, join ’em, which is why we’re offering up our 5 best (unconventional) pumpkin recipes. Hopefully this assortment will help you break the confines of traditional October pumpkin thinking so you can branch out and try something new, delicious, and full of pumpkin. From the sweet to the savory, these five recipes will satisfy your pumpkin craving and leave your friends and family thinking you’re a pumpkin genius.

Pumpkin Soup



  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns

1. Bring the chicken stock, salt, pumpkin, onion, thyme, garlic, and peppercorn to a boil. Once it boils, reduce the soup to low heat, and let it simmer for 30 minutes, uncovered.

2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.

3. Once pureed, return the soup to a pan and bring it back to a boil. Reduce the heat to low, and let it simmer for 30 minutes, uncovered. Then, stir the heavy cream, add any desired garnishes, and serve while hot!

Pumpkin Butter


  • 1 (29 ounce) can pumpkin puree (about 3.5 cups)
  • 1 cup apple juice
  • 2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1 pinch ground cloves
  • 1 cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon whiskey (optional)
  • juice of 1/2 a lemon

1. Combine all ingredients, except for lemon juice, in a large saucepan and bring it to a boil.

2. Once boiling, reduce heat to low and simmer for 30 mins, stirring occasionally.

3. After 30 minutes, remove the mixture from the stove, stir in lemon juice and let it cool. Once cool, you can pour your butter into into airtight jar(s) and store in refrigerator for up to for two to three weeks. You can also keep it frozen for up to a year!

Easy No-Bake Pumpkin Brownies



  • 1 box of brownie mix (18.4 ounces – it’s very important to get this size!)
  • 1/2 cup canned pumpkin
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup milk chocolate chips

1. In a large bowl, beat together the brownie mix, canned pumpkin, and pumpkin pie spice. Increasing or decreasing the amount of pumpkin pie spice will effect how pumpkin flavored your cookies are. Feel free to add more for a stronger pumpkin flavor!

2. Keep stirring the mixture together. It may seem like you don’t have enough pumpkin, but just continue to mix together until everything is combined.

3. Once the mixture is a dough, stir in the chocolate chips. If the consistency is a little off, add more pumpkin.

4. Scoop out the no bake cookies into small balls and enjoy! You might find it’s easier to formulate the cookies if you spray your hand with non-stick spray before hand. Store the cookies in a sealed/airtight container in the fridge.

Pumpkin Pasta



  • 2 cups unbleached all purpose flour
  • 1/4 tsp sea salt
  • 1 egg + 2 egg yolks
  • 3 Tbsp pumpkin puree
  • water

1.Pluse  flour and salt in food process.  Then pulse two egg yolks, 1 whole egg, and the pumpkin puree with the flour and salt until well combined. Slowly drizzle in water until the consistency of the mixture is dough-like.

2. Lightly flour a cutting board, and put the dough on top of it. Sprinkle the top of the dough with plastic wrap, and let it rest for 30 minutes.

3. After 30 minutes has passed, cut the pasta into thirds and use a rolling pin to flatten each section into a rectangle.  If the pasta sticks, gently sprinkle small amounts of flour to prevent sticking. (Remember, more flour will make for a less tender pasta.)

4. Once the dough is paper thin, use a pizza cutter to cut it into spaghetti, or cut into your desired shape.

5. Add salt to a large pot of water and bring it to a boil. Boil your pasta for about 2-3 minutes, keeping a careful eye on it. Stir to prevent pasta from sticking to itself.

6. Drain and serve with a light pumpkin sauce or harvest vegetables.

Pumpkin Waffles



  • 1 1/4 cups pumpkin puree
  • 4 eggs, separated
  • 4 tablespoons butter, melted and cooled
  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup finely ground corn meal
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon, plus 1/2 teaspoon for syrup
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1/2 teaspoon sea salt
  • 1 cup whole milk, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup maple syrup

1. In a bowl, combine the dry ingredients: the flour, cornmeal, baking powder, spices, sea salt.

2. In a separate bowl,  combine the wet ingredients: pumpkin puree, egg yolks, butter, milk, and sugar.

3. In another bowl, use a whisk  whip the egg whites to soft peaks.

4. Fold the wet ingredients into the dry, and then fold in the egg whites. Scoop batter into your waffle iron and cook according to waffle maker’s instructions!

For more delicious recipes head to our Recipe section!

Comment below to let us know your favorite way of cooking with pumpkin, or any great pumpkin recipes you’d like to share. Happy October, and enjoy your pumpkin!

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