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.

Ingredients

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

Directions

  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.

Ingredients

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

Directions

  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.

Ingredients

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

Directions:

  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.
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