Pumpkin Recipes Perfect for the Fall Season

If you’re a pumpkin lover, then this blog is simply calling out to you. October and November begin the succession of holidays, and it’s the time where everyone wants a little pumpkin in their life. Even if you don’t like pumpkin, these dishes just might make you turn a new leaf. Pumpkin can be a delicious edition to your palate. Regardless of the meal, these recipes are sure to leave your taste buds wanting more. Here’s three of the best pumpkin recipes for 2018, courtesy of Closet Cooking:


     1. Pumpkin Butter Tarts with Pepitas and Cranberries


Completely exquisite, perfect for fall butter tarts mixed with toasted pumpkin seeds and dried cranberries. It’s a great finger food and delicate dessert. The amount of time you should spend on this dish is 40 minutes and the dish will serve 12 people. And to top it off, it’s vegetarian.


Produce–½ cup cranberries, dried | ½ cup pumpkin puree

Refrigerated– 1 egg

Condiments–½ cup maple syrup

Nuts & seeds–½ cup pepitas

Bread & baked goods–1 pie crust pastry

Dairy–¼ cup butter, unsalted

Baking & spices–1 tsp vanilla extract | ¼ tsp salt | ½ cup brown sugar, packed


  1. Roll the pastry out to ⅛ inch thick, cut into 12 four-five inch circles
  2. Mix the pumpkin puree, brown sugar, maple syrup, butter, egg, vanilla extract, salt, pepitas, and cranberries and divide the mixture between the tarts.
  3. Bake in a preheated oven at 350F/180C until set, about 15-20 minutes.


  1. Pumpkin Cheesecake Gingersnap Streusel Bars

Absolutely appetizing pumpkin and spice cheesecake bars with a gingersnap crust, complete with rolled oat streusel/crumble topping. It’s a great way to end dinner. The amount of time this one should take is about 30 minutes, serving up to nine people. The dish is also vegetarian-friendly.


Produce–½ tsp ginger, ground | ½ cup pumpkin puree

Refrigerated– 1 egg, large

Breakfast foods–¾ cup rolled oats, old-fashioned

Baking & spices–1 tsp vanilla extract | ¼ tsp salt | ½ cup brown sugar, packed

Snacks–1 ¼ cups gingersnap cookie crumbs

Dairy–8 oz cream cheese | ½ cup butter, unsalted


  1. For the gingersnap crust:
  • Mix everything, press into the bottom of an 8×8 inch baking pan and bake in a preheated oven at 350F/180C until lightly golden brown, about 12-14 minutes.
  1. For the pumpkin cheesecake:
    • Beat the cream cheese until smooth, beat in the sugar, followed by the egg, vanilla extract, pumpkin puree, and the spices.
    • Pour the mixture on top of the baked crust.
  1. For the streusel topping:
  • Cut the butter into the flour (a food processor is helpful) and mix in the remaining ingredients before grabbing a bunch and squeezing gently and crumbling in your hands over the cheesecake layer.
    • Bake in a preheated oven at 350F/180C until the cheesecake layer has set, which should take about 20-25 minutes. (Loosely cover the pan in foil if the crumbs start to brown.)
    • Let cool and chill in the fridge as desired.
  1.  Pumpkin Goat Cheese Fettuccine Alfredo with Crispy Fried Sage

While goat cheese might not seem like it’s good, it’s actually a great combo with pasta. Who knew pumpkin could go along with Alfredo? Both fast and simple, this is the creamy goat cheese pumpkin Fettuccine Alfredo with crispy fried sage. A vegetarian-friendly dish, it takes about 15 minutes to cook and serves about two people. Your taste buds are going to be delighted with this one.


Produce–1 clove garlic, ½ cup pumpkin puree | 1 tbsp of sage | 1 handful of sage, leaves

Pasta & grains–6 oz pasta

Dairy–2 tbsp butter | 4 oz goat cheese | 1 cup heavy cream or milk | ¼ cup Parmigiano Reggiano

Baking & spices–1 salt and pepper | ¼ tsp pumpkin pie spice


  1. First things first–time to cook the pasta as directed on the package.
  2. Next, melt the butter in a pan over medium heat, and add garlic. Cook until it’s fragrant (about a minute).
  3. Add cream, pumpkin puree, goat cheese, parmesan, sage, and pumpkin pie spice and simmer until the cheese has melted.
  4. Remove from heat and season with salt and pepper.
  5. Melt the butter in a pan over medium heat, let it turn a light brown, add the sage and fry until crispy.
  6. Serve hot over the pasta garnished with extra parmesan and crispy fried sage.

The Lemon Meringue Puff

Lemon Meringue puff drink

As much as I do love a good lemon drop.  It is nice to change things up sometimes.  I remember the first time I made a lemon meringue pie from scratch.  Surprisingly it came out delicious that Thanksgiving!  Since then my family loves to treat me to this summertime favorite every birthday.  After all it is delicious, sweet and summery too!  So when I opened the book, Sips and Apps, it is no wonder I immediately gravitated to this delicious little yet powerful favorite of my tastebuds.

The Lemon Meringue Puff

1 1/2 ounces of citrus vodka

1/2 ounce Tuaca

3/4 ounce fresh lemon juice

1/2 ounce simple syrup (purchased or home made)

For garnishing

1 meringue puff

Finley grated lemon zest or lemon zest spirals

yellow edible glitter (optional)

Fill a cocktail shaker with ice.  measure in the vodka, Tuaca, lemon juice, and simple syrup.  Cap and shake vigorously.  Strain into a martini or other glass.  Float the meringue puff on top.  Sprinkle with the lemon zest or lemon spirals and yellow glitter (optional).  Serve immediately and enjoy!


Home made Simple Syrup

2 parts water to 2 parts sugar.  (recommend cups)

Mix the sugar and water together in small saucepan and bring to boil over medium to high heat.  Let boil 1 minute then shut off and let cool!  Save in a glass container or bottle at room temperature for up to 2 weeks.

Meringue (very easy)

1/4 cup granulated sugar

1/4 cup powdered sugar

2 large or 3 small egg whites only. (no yolks)

1 teaspoon of fresh lemon juice (optional)

1 tablespoon or pinch (depending on your pallet for lemon) of very finely minced lemon zest- making sure not to use any of the white part of the lemon.

Preheat oven to 250º

Mix the sugars in a bowl, and set aside.  In a glass or stainless steal bowl, whip the egg whites with an electric mixer with a whip attachment on medium-high speed for 2 minutes.  Add the lemon juice (optional).  Keeping mixer going, slowly add the sugar mixture scraping the sides of the bowl until the mixture turns into meringue.  You will be able to tell this when stiff peaks are formed then add the lemon zest.  Total whipping time will be about 4 1/2 minutes.

Transfer the meringue to a pastry bag.  Line a baking sheet with parchment paper and squeeze little swirls onto the baking sheet.  Optional, you could also scoop dollops with a spoon.  To be real creative you could also make little stars or hearts with the meringue if you use the pastry bag! It’s up to you!  Be sure to space about 1 inch apart.

Bake the meringues for 40 minutes, then turn off the heat and let them cool in the oven until they are dry.  About an additional hour to overnight.  Once they are ready to be stored or used, pull the parchment paper back very carefully or use a metal spatula or knife as a guide.

Can be stored in an airtight container for up to 3 days depending on your climate.






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