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3 Tasty Recipes for Pumpkin Seeds

Get carving because Lisa, Lisa Pumpkin Eater serves up three of the best recipes for roasted pumpkin seeds.

Note: Make sure you clean the seeds of all stringy pulp or they`ll burn in the oven. As well, if you have the time, let the seeds dry overnight before roasting - you`ll get more crunch for your munch.
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3 Tasty Recipes for Pumpkin Seeds

JELL-O Eyeball Mini Pumpkin Cheesecakes

Feast your eyes (and stomachs!) on these perfect-for-Halloween JELL-O Eyeball Mini Pumpkin Cheesecakes, complete with spooky, wiggly and jiggly berry eyes atop smooth and creamy individual cheesecake cups!

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JELL-O Eyeball Mini Pumpkin Cheesecakes

PUMPKIN OATMEAL BREAKFAST COOKIES

If you`re a self-diagnosed pumpkin addict like us then this recipe is for you. Smooth pumpkin puree, creamy almond butter and honey are added to a delicious oat mixture and sprinkled with semi-sweet chocolate chips and tart cranberries to make a breakfast cookie worth getting out of bed for. But be sure to make an extra batch - these are going to disappear faster than you can hit the snooze button.
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PUMPKIN OATMEAL BREAKFAST COOKIES

Pumpkin Spice Puppy Chow Recipe

Perfect for Fall (and all year round), this Pumpkin Spice Puppy Chow is the perfect harvest treat, a sweet and spicy combination of cinnamon cereal, white chocolate, gingersnap cookies and pumpkin pie spice. More

Pumpkin Spice Puppy Chow Recipe

Spiced Pumpkin Waffles

Forget midnight-it’s usually 11 o’clock (in the morning) when I turn into a pumpkin. Thanks to my fairy godsister, these light and fluffy Spiced Pumpkin Waffles fill my mornings with magic. With a bibbidi-bobbidi-boo, Lisa has transformed the flavors of pumpkin pie into quick and easy waffles, a sweet and spicy mix of pumpkin, cinnamon, ginger and nutmeg. The writing is on the plate-these wondrous waffles, topped with a fluffy cloud of whipped cream, are spellbinding.
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Spiced Pumpkin Waffles

Pumpkin Pie Milkshake Recipe

Looking for a festive Fall milkshake that`s easy as pie? Here it is, a creamy Pumpkin Pie Milkshake that delivers all the flavors of a slice through a straw! More

Pumpkin Pie Milkshake Recipe

Pumpkin Pie Smoothie Recipe

Get your Fall fix with this Pumpkin Pie Smoothie, a protein-packed breakfast blend of almond milk, pumpkin and spices that are guaranteed to get you going. More

Pumpkin Pie Smoothie Recipe

EASY THANKSGIVING DESSERT - Apple Pumpkin Pie Recipe


While turkey, stuffing and sweet potatoes always have a place at our table, we remain super stoked for the main event…yes, pumpkin pie. Our Apple Pumpkin Pie is a collision between two classic desserts, whereby a flaky crust is lined with perfectly caramelized apples, topped with a super creamy ‘n dreamy pumpkin pie filling and finished with a sweet, buttery crumble.

Ingredients:

Pie Crust
1¼ cups flour
1 tbsp sugar
½ tsp kosher salt
½ cup butter, cold
1 tsp apple cider vinegar
¼ cup ice cold water

Apples
2 Granny Smith apples, peeled and diced
1 tbsp butter
2 tbsp sugar
¼ tsp cinnamon
¼ tsp ground ginger

Pumpkin Filling
2 cups pure pumpkin puree
1 ¼ cups Carnation® Evaporated Milk
3 eggs
½ cup sugar
¼ cup brown sugar
1 tbsp flour
½ tsp cinnamon
¼ tsp ground ginger
¼ tsp kosher salt

Streusel Topping
¾ cup quick-cooking oats
½ cup brown sugar
¼ cup butter, cubed

Whipped cream, for garnish if desired

Directions:

1) Preheat oven to 375ºF.
2) For the crust, in a medium bowl, combine flour, sugar and salt. Using your hands or a pastry blender, cut butter into flour mixture until it resembles coarse crumbs. Gradually drizzle apple cider vinegar and cold water over flour mixture. Toss the mixture with a fork to moisten, until the dough comes together. Gently gather dough into a ball and refrigerate for 30 minutes before rolling out.
3) On a floured work surface, roll dough out into a circle that is 1-inch larger all around than an upside-down 9-inch pie plate. Ease dough into pie plate and fold overhanging dough under itself to form a rim. Transfer to refrigerator while preparing the filling.
4) For the apples, melt butter in a large skillet over medium heat. Add apples, sugar, cinnamon and ginger. Cook until apples just begin to soften, 2-3 minutes. Cool slightly and spoon into the bottom of prepared crust.
5) For the pumpkin filling, in a large bowl, whisk pumpkin puree, Carnation Evaporated Milk, eggs, sugar, brown sugar, flour, cinnamon, ginger and salt. Pour over apple mixture. Bake in preheated oven for 40 minutes. While the pie is baking prepare the streusel topping.
6) For the streusel topping, in a medium bowl, combine oats and brown sugar. Cut in butter until crumbly. Remove pie from oven and sprinkle topping evenly over pie. Bake 22-24 minutes longer. Remove from oven and cool for 30 minutes. Refrigerate 4 hours to chill completely.

Serve and garnish with whipped cream if desired.

Serves 8-10 More

EASY THANKSGIVING DESSERT - Apple Pumpkin Pie Recipe

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES


Oh my gourd! Pumpkin season is here and we`re using this ingredient for everything from breakfast to dessert.

1. PUMPKIN OATMEAL BREAKFAST COOKIE

Ingredients:

1½ cups old-fashioned oats
1½ cups almond flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
¼ tsp ground ginger
¾ cup pumpkin puree
½ cup almond butter
1/3 cup honey
¾ cup semi sweet chocolate chips
½ cup dried cranberries

Directions:

1) Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond flour, cinnamon, baking soda, salt and ginger. In a medium bowl, whisk together pumpkin puree, almond butter and honey. Pour into oat mixture and stir in chocolate and dried cranberries. Mix until ingredients are well combined. Drop ¼ cup dough onto prepared baking sheet. Bake 10-11 minutes until edges are golden.

Makes 12 cookies

2. PUMPKIN HUMMUS

Ingredients:

1½ cups canned chickpeas, rinsed and drained
½ cup pumpkin puree
5 tbsp olive oil
3 tbsp tahini
1 tbsp fresh lemon juice
1 garlic clove, chopped
1 tsp kosher salt
1 tsp ground cumin
¼ tsp chili powder
Pinch cayenne pepper

Olive oil, for garnish
Paprika, for garnish

Directions:

1) In a food processor, combine chickpeas, pumpkin puree, olive oil, tahini, lemon juice, garlic, salt, cumin, chili powder and cayenne pepper. Process until smooth. Remove and store in an airtight container in the refrigerator until ready to serve. When serving, drizzle with olive oil and sprinkle with paprika to garnish.

Makes 1¾ cups Pumpkin Hummus

3. SPICED PUMPKIN WAFFLES

Ingredients:

2¼ cups of flour
2 tsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp ground ginger
½ tsp kosher salt
¼ tsp ground nutmeg
1¾ cups whole milk
1 cup canned pumpkin purée
½ cup brown sugar
¼ cup melted butter
1 egg
1 tsp vanilla extract

Vegetable oil, for waffle iron

Whipped cream, for topping
Maple syrup, for topping

Directions:

1) For the waffles, in a large mixing bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt and nutmeg. Set aside.
2) Using a blender, combine milk, pumpkin purée, brown sugar, melted butter, egg and vanilla extract until smooth. Stir pumpkin mixture into flour mixture just until combined. Lumps in the batter are okay.
3) Brush a waffle iron lightly with vegetable oil and spoon batter into waffle iron, spreading quickly. Close lid and let cook 4-5 minutes, until the waffle is golden brown. Repeat with remaining batter and serve with a dollop of whipped cream and maple syrup.

*If you don`t have a waffle iron, you can make 18 large pancakes from the batter.

4. PUMPKIN BREAD PUDDING

Ingredients:

14 cups cubed challah (egg bread) or brioche
1/3 cup melted butter

3 cups whole milk
1 cup pumpkin puree
¾ cup brown sugar
½ cup heavy cream
4 eggs
2 egg yolks
1 tbsp molasses
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
½ tsp kosher salt

Brown Sugar Sauce
½ cup brown sugar
¼ cup butter
¼ cup heavy cream

Chopped toasted pecans, for garnish

Directions:

1) Preheat oven to 350ºF.
2) Place the cubed bread in a lightly greased 13x9-inch baking dish. Toss bread cubes with melted butter. In a large bowl, whisk milk, pumpkin puree, brown sugar, heavy cream, eggs, egg yolks, molasses, vanilla extract, cinnamon, ginger, allspice and salt. Pour over bread cubes, tossing gently to combine. Bake in preheated oven 45 minutes or until set and golden on top.
3) For the brown sugar sauce, melt brown sugar and butter in a small saucepan over medium heat. Stir in cream and continue cooking 2-3 minutes. Drizzle over baked bread pudding and sprinkle with pecans.

Serves 8-10 More

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES