As the seasons change and the crisp autumn air sets in, our minds turn to the warm, comforting flavors of fall. And what better way to celebrate the season than with a delicious sweet pumpkin recipe? Whether you’re in the mood for something classic and familiar like pumpkin pie, or looking to try something new and adventurous like roasted pumpkin with honey glaze, we’ve got you covered.
In this article, we’ll be sharing 19 mouth-watering sweet pumpkin recipes that are easy to make and perfect for any time of year. From comforting baked goods like pumpkin bread and muffins, to creative twists on classic dishes like pumpkin soup and risotto, these recipes are sure to satisfy your sweet tooth and leave you feeling cozy and content.
So grab a cup of hot cider, get cozy by the fire, and let’s dive into our collection of sweet pumpkin recipes. Which one will be your new favorite?
Sweet Pumpkin Pie with Cinnamon Whipped Cream
A classic fall dessert gets a delicious twist with the addition of warm cinnamon whipped cream.
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 425°F.
2. In a bowl, whisk together pumpkin, heavy cream, sugar, salt, cinnamon, and nutmeg until smooth.
3. Beat in eggs until well combined.
4. Roll out pie crust and place in a 9-inch pie dish. Fill with pumpkin mixture.
5. Bake for 15 minutes at 425°F, then reduce heat to 350°F and bake for an additional 30-40 minutes or until crust is golden brown.
6. In a bowl, whip heavy cream and sugar until stiff peaks form. Add cinnamon and mix until combined.
7. Serve pie with cinnamon whipped cream.
Cooking Time: 45-50 minutes
Roasted Sweet Pumpkin with Honey Glaze
Discover the sweet and savory flavors of roasted pumpkin infused with a sticky honey glaze. This recipe is perfect for fall gatherings or as a side dish for your next meal.
Ingredients:
– 1 small to medium-sized sugar pumpkin (about 2-3 lbs)
– 2 tbsp olive oil
– 1 tsp ground cumin
– Salt and pepper, to taste
– 1/4 cup pure honey
– 1 tbsp apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. Place the pumpkin halves on a baking sheet lined with parchment paper, cut side up.
4. Drizzle the olive oil over the pumpkin, then sprinkle with cumin, salt, and pepper.
5. Roast for 30-40 minutes or until the pumpkin is tender and caramelized.
6. While the pumpkin is roasting, mix together the honey and apple cider vinegar in a small bowl.
7. After the pumpkin has roasted for about 20 minutes, brush the honey glaze over the cut side of the pumpkin.
8. Continue to roast for an additional 10-15 minutes or until the glaze is caramelized.
9. Remove from the oven and let cool slightly before serving.
Cooking Time: About 45-60 minutes
Sweet Pumpkin Bread with Walnuts
This sweet bread combines the warmth of pumpkin spice with the crunch of walnuts, perfect for a cozy fall morning.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1/2 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, egg, and vanilla extract. Stir until smooth.
4. Add the flour mixture to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
8. Let cool on wire rack before slicing.
Cooking Time: 55-60 minutes
Creamy Sweet Pumpkin Soup with Coconut Milk
Warm up with this velvety sweet pumpkin soup infused with the richness of coconut milk.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 can (14 oz) coconut milk
– 2 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cinnamon, nutmeg, and ginger; cook for an additional minute.
3. Add pumpkin cubes to the pot and cook until tender, about 10-12 minutes.
4. Stir in coconut milk and chicken broth. Bring mixture to a simmer.
5. Reduce heat to low and let soup simmer for 15-20 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Sweet Pumpkin Cheesecake with Gingersnap Crust
Celebrate the flavors of fall with this rich and creamy cheesecake, infused with roasted pumpkin and topped with a crunchy gingersnap crust.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
For the cheesecake:
– 16 oz cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup heavy cream
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crushed cookies and sugar in a bowl. Press mixture into a 9-inch springform pan.
3. In a large mixing bowl, combine cream cheese, sugar, eggs, pumpkin puree, vanilla extract, and salt. Mix until smooth.
4. Pour cheesecake batter over the crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely on a wire rack. Top with whipped cream, if desired.
Cooking Time: 55-60 minutes
Sweet Pumpkin Pancakes with Maple Syrup
Sweet Pumpkin Pancakes with Maple Syrup Recipe
Start your day off right with these fluffy and flavorful pancakes packed with roasted pumpkin puree and topped with a drizzle of warm maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/2 cup roasted pumpkin puree
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, egg, and pumpkin puree.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Brush melted butter onto the skillet or griddle.
6. Drop batter by 1/4 cupfuls onto the skillet or griddle.
7. Cook for 2-3 minutes or until bubbles appear on surface and edges start to dry.
8. Flip and cook an additional 1-2 minutes, or until golden brown.
9. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Sweet Pumpkin Risotto with Parmesan Cheese
Warm up on a chilly fall evening with this comforting and creamy risotto dish, infused with the sweetness of pumpkin and the richness of Parmesan cheese.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/4 cup white wine (optional)
– 2 tablespoons butter
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the cubed pumpkin and cook for an additional 5-7 minutes, or until tender.
3. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
4. If using white wine, add it to the skillet and cook until absorbed.
5. Gradually add the warmed broth, one cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
6. Remove from heat when the rice is cooked and creamy. Stir in the butter and Parmesan cheese until melted and combined.
7. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Sweet Pumpkin Muffins with Cream Cheese Frosting
Sweet Pumpkin Muffins with Cream Cheese Frosting Recipe
A delicious fall treat that combines the warmth of pumpkin spice with the tanginess of cream cheese frosting!
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/2 tsp salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 2 tbsp unsalted butter, melted
– 1 tsp vanilla extract
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, milk, egg, melted butter, and vanilla extract. Whisk until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until golden brown.
Cream Cheese Frosting:
– 8 oz cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 tsp vanilla extract
– Powdered sugar (as needed)
Instructions:
1. Beat cream cheese and butter until smooth. Add vanilla extract.
2. Gradually add powdered sugar until frosting reaches desired consistency.
Sweet Pumpkin Curry with Chickpeas
Sweet Pumpkin Curry with Chickpeas Recipe
This sweet and spicy curry is a delicious twist on traditional Indian cuisine. The roasted pumpkin adds natural sweetness, while the chickpeas provide a satisfying texture.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat the oven to 400°F (200°C). Roast the pumpkin cubes for 30-40 minutes, or until tender.
2. In a large pan, heat 2 tablespoons of oil over medium heat. Add the onions and cook until translucent, about 5 minutes.
3. Add the garlic, cumin, curry powder, turmeric, and cayenne pepper. Cook for an additional 1-2 minutes.
4. Stir in the chickpeas, coconut milk, roasted pumpkin, salt, and pepper.
5. Simmer the curry for 10-15 minutes or until the flavors have melded together.
6. Garnish with fresh cilantro leaves. Serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Sweet Pumpkin Custard with Nutmeg
A classic fall dessert, this sweet pumpkin custard is infused with the warmth of nutmeg and perfect for serving at your next gathering.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 1/4 teaspoon ground nutmeg
– 3 large egg yolks
– 1 tablespoon unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, whisk together pumpkin, sugar, and nutmeg until well combined.
3. In a separate bowl, whisk together cream and egg yolks until smooth.
4. Gradually pour the cream mixture into the pumpkin mixture, whisking until fully incorporated.
5. Pour the custard into 6 (1/2 cup) ramekins or small baking dishes.
6. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
7. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
8. Remove from oven and let cool to room temperature. Refrigerate until chilled.
Cooking Time: 25-30 minutes
Sweet Pumpkin Scones with Orange Glaze
Sweet Pumpkin Scones with Orange Glaze Recipe
Warm up your fall mornings with the comforting aroma of pumpkin scones, infused with the brightness of orange glaze. These sweet treats are perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 cup cold unsalted butter, cut into small pieces
– 3/4 cup canned pumpkin puree
– 1/2 cup heavy cream
– 1 large egg
– Confectioners’ sugar, for dusting (optional)
– Orange Glaze (recipe below)
Orange Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed orange juice
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, and salt.
3. Add butter; use a pastry blender or your fingers to work into the dry ingredients until mixture resembles coarse crumbs.
4. Stir in pumpkin puree, heavy cream, and egg until a dough forms.
5. Turn dough onto a floured surface; gently knead 2-3 times.
6. Pat dough into a 9-inch (23cm) circle, about 1 inch thick.
7. Cut into 8 wedges; place on prepared baking sheet, leaving 1 inch space between each scone.
8. Bake for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Sweet Pumpkin Ice Cream with Caramel Swirl
Experience the warmth of fall in every creamy bite with this sweet and indulgent pumpkin ice cream, swirled with a rich caramel sauce.
Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup pure pumpkin puree
– 1 tsp vanilla extract
– Pinch of salt
– Caramel swirl ingredients (see below)
Caramel Swirl Ingredients:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1/2 cup granulated sugar
Instructions:
1. Combine heavy cream, whole milk, sugar, pumpkin puree, vanilla extract, and salt in a medium saucepan. Whisk until sugar is dissolved.
2. Chill the mixture for at least 2 hours or overnight.
3. Churn the mixture in an ice cream maker according to manufacturer’s instructions.
4. While ice cream is churning, prepare caramel swirl by combining heavy cream, butter, and sugar in a small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and caramel turns golden brown (about 5 minutes).
5. Once ice cream is almost fully churned, swirl in the caramel mixture.
6. Transfer to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 10-15 minutes (for caramel sauce), plus churning time for ice cream
Sweet Pumpkin Pasta with Sage Butter Sauce
Sweet Pumpkin Pasta with Sage Butter Sauce Recipe
This autumnal dish combines the warmth of roasted pumpkin with the earthiness of sage, all wrapped up in a creamy pasta sauce.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 small sugar pumpkin (about 2 lbs.), peeled and cubed
– 2 tablespoons butter
– 2 cloves garlic, minced
– 2 tablespoons sage leaves, chopped
– 1/4 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 1 tablespoon butter and a pinch of salt on a baking sheet. Roast for 20-25 minutes, or until tender.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large skillet, melt the remaining 1 tablespoon butter over medium heat. Add garlic and cook for 1 minute.
5. Stir in roasted pumpkin, chopped sage, and heavy cream. Bring sauce to a simmer and cook for 2-3 minutes or until slightly thickened.
6. Combine cooked pasta with the pumpkin sauce. Season with salt and pepper to taste.
7. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 25-30 minutes
Sweet Pumpkin Cookies with White Chocolate Chips
Sweet Pumpkin Cookies with White Chocolate Chips Recipe
These soft and chewy pumpkin cookies are packed with sweet white chocolate chips, making them a perfect treat for the fall season.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup canned pumpkin puree
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat sugar and butter until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in the dry ingredients until just combined. Stir in white chocolate chips.
5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until edges are lightly golden.
Cooking Time: 12-15 minutes
Yield: About 24 cookies
Sweet Pumpkin Parfait with Granola Layers
This layered parfait combines the warmth of roasted pumpkin with crunchy granola and creamy yogurt, perfect for a fall-inspired dessert or snack.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1/4 cup granola
– 1 cup plain Greek yogurt
– 2 tbsp honey
– 1/4 tsp ground cinnamon
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the pumpkin cubes in a single layer on a baking sheet for 30-40 minutes, or until tender and caramelized.
3. In a small bowl, mix together the yogurt, honey, and cinnamon.
4. Layer the roasted pumpkin, granola, and yogurt mixture in small glasses or parfait dishes, ending with a layer of yogurt on top.
5. Refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 40-50 minutes (including roasting time)
Sweet Pumpkin Smoothie with Banana and Almond Milk
This refreshing smoothie combines the natural sweetness of pumpkin and banana with the creamy richness of almond milk, making for a delicious and healthy treat.
Ingredients:
– 1/2 cup cooked, mashed pumpkin
– 1 ripe banana, sliced
– 1/2 cup almond milk
– 1 tablespoon honey
– Ice cubes (optional)
– Pinch of salt
Instructions:
1. In a blender, combine mashed pumpkin, sliced banana, almond milk, and honey.
2. Blend the mixture on high speed until smooth and creamy.
3. Add ice cubes if you prefer a thicker consistency.
4. Sprinkle with a pinch of salt to balance the flavors.
5. Pour into glasses and serve immediately.
Cooking Time: 5 minutes
Sweet Pumpkin Tart with Pecan Crust
Celebrate the flavors of fall with this sweet and nutty tart, featuring a buttery pecan crust and a velvety pumpkin filling.
Ingredients:
For the crust:
– 1 cup pecans
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
For the filling:
– 1 small to medium-sized pumpkin (about 2 lbs), cooked and mashed
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Salt, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine pecans and sugar.
3. Add melted butter; stir until mixture is evenly moistened.
4. Press crust mixture into the bottom of a 9-inch tart pan with a removable bottom.
5. In a large bowl, whisk together pumpkin, cream, sugar, eggs, cinnamon, nutmeg, and salt.
6. Pour filling over the pecan crust.
7. Bake for 40-45 minutes or until filling is set and crust is golden brown.
Cooking Time: 40-45 minutes
Sweet Pumpkin Dumplings with Cinnamon Sugar
Sweet Pumpkin Dumplings with Cinnamon Sugar Recipe
These tender and flavorful dumplings are the perfect treat for fall gatherings or cozy nights in. Moist pumpkin filling is wrapped in a warm, buttery dough and topped with a crunchy cinnamon sugar crust.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup unsalted butter, melted
– 1 egg, beaten
– Cinnamon sugar mixture (see below)
Cinnamon Sugar Mixture:
– 2 tablespoons granulated sugar
– 1 tablespoon ground cinnamon
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, whisk together flour, salt, and baking powder.
3. Add melted butter, beaten egg, and mashed pumpkin to the dry ingredients. Mix until a dough forms.
4. Divide dough into 8-10 equal pieces.
5. Roll each piece into a ball and flatten slightly.
6. Sprinkle cinnamon sugar mixture on top of each dumpling.
7. Place dumplings on a baking sheet lined with parchment paper.
8. Bake for 20-25 minutes, or until golden brown.
Sweet Pumpkin Latte with Homemade Pumpkin Spice
This recipe combines the warmth of pumpkin spice with the richness of espresso, topped with a dollop of whipped cream and a sprinkle of cinnamon. Perfect for crisp fall mornings or as a comforting treat any time of the year.
Ingredients:
– 2 shots of strong brewed coffee or espresso
– 1/2 cup milk (whole, skim, or a non-dairy alternative)
– 1 tablespoon homemade pumpkin spice (see below)
– 1 tablespoon granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– Whipped cream and additional cinnamon for topping (optional)
Homemade Pumpkin Spice:
– 2 tablespoons ground cinnamon
– 1 tablespoon ground nutmeg
– 1 tablespoon ground ginger
– 1/2 teaspoon ground allspice
Instructions:
1. Brew two shots of coffee or espresso into a large mug.
2. In a small saucepan, warm the milk over low heat.
3. Add the sugar, pumpkin spice, cinnamon, and vanilla extract to the warmed milk. Whisk until dissolved.
4. Pour the spiced milk mixture into the mug with the coffee.
5. Top with whipped cream and an additional sprinkle of cinnamon, if desired.
Cooking Time: 10-15 minutes (includes brewing time)
Summary
Get ready to indulge in the sweet and comforting world of pumpkin recipes! This article showcases 19 delicious and easy-to-make dishes that highlight the versatility of this autumnal ingredient. From classic pies and breads to innovative soups, risottos, and desserts, these recipes will satisfy your cravings for something warm, cozy, and utterly delicious. Whether you’re a seasoned baker or a culinary newbie, there’s something here for everyone. So go ahead, get baking, and let the sweet pumpkin magic begin!
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