Some sweet, some savory, all simple.
Get all the yummy pumpkin taste with none of the actual harvest effort by adding these 12 easy canned pumpkin recipes to your menu. Whether you’re looking for a dessert or dinner dish, you’re sure to find something tasty for all your fall cravings.
Ingredients: 2 cups King Arthur Unbleached All-Purpose Flour, 1/4 cup cornstarch, 1 tablespoon granulated sugar, 2 teaspoons instant yeast, 1 1/2 teaspoons cinnamon, 1 teaspoon ginger, 1 teaspoon salt, 1/2 teaspoon nutmeg, 3/4 cup plus 2 tablespoons pumpkin purée, 1/2 cup milk, lukewarm, 1/4 cup vegetable oil, 2 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup Swedish pearl sugar
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Instructions: In a large bowl, whisk together the dry ingredients. In a small bowl, whisk together the wet ingredients until well combined. Pour the wet ingredients into the dry ingredients and stir to combine. It’s OK if a few lumps remain. Cover the bowl and refrigerate up to 24 hours. The batter will have increased in size and should look spongy. The next day, mix the pearl sugar into the waffle batter, stirring to evenly distribute. The batter will be thick. Preheat your waffle iron to medium-high. Lightly spray with nonstick spray or grease with a paper towel dabbed with vegetable oil. Put some mix into the iron for about 4-6 minutes or until each waffle is crisp. Serve immediately or keep warm in a 200°F oven until ready to serve.
Ingredients: 1 ¾ cups all-purpose flour, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cream of tartar, ½ teaspoon baking soda, ½ teaspoon kosher salt, ½ cup unsalted butter (softened to room temperature), 1 cup white granulated sugar, 1 large egg (room temperature), ⅓ cup pumpkin puree (from a can. NOT pumpkin pie filling), 1 teaspoon vanilla extract.
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Instructions: Mix dry ingredients in separate bowl to remove any lumps and evenly combine spices. Using a mixer, cream the butter and sugar, then mix in other wet ingredients. Finally, slowly mix the dry ingredients into the cookie dough. Chill the dough for at least 30 minutes before rolling into balls and baking (this step is important!). Preheat oven to 350 degrees and line two baking sheets with either parchment paper or baking mats. Now for the step that makes these true snickerdoodle cookies: roll the dough into balls, then roll each ball in cinnamon sugar. Place on baking sheet with a couple of inches of space in between and bake until a bit puffed up, just set in the center, and the tops are slightly cracked. Cool for 10 minutes before moving to a wire rack.
Ingredients: 1 tbsp olive oil, 1 lb ground spicy Italian sausage, 1 onion, 1 red bell pepper, 3 garlic cloves, 1 1/2 tbsp chili powder, 2 tsp ground cumin, 1 tsp salt, 3/4 tsp black pepper, 1/2 tsp ground cinnamon, 2 cans roasted tomatoes, 1 can kidney beans, 1 can black beans, 1 can pumpkin puree, 2 1/2 c chicken broth
Instructions: In a large pot, heat oil and sausage until cooked. Add onion, bell pepper, garlic, cumin, chili powder, salt, pepper, and cinnamon. Stir in tomatoes, kidney beans, black beans, pumpkin puree, chicken broth, and sausage. Bring to a boil and let sit for 20 minutes. Cool, then serve.
Ingredients: 1 (8 oz) cream cheese package, 1 1/2 c brown sugar, 1 can pumpkin puree, 4 large eggs, 1/4 cup sour cream, 2 tbsp flour, 2 tsp pumpkin pie spice, 1/4 tsp salt, 1 tbsp vanilla extract, 1 gram cracker crust
Instructions: Mix cream cheese, canned pumpkin puree, brown sugar, salt, eggs, sour cream, flour, pumpkin spice, vanilla extract, and butter together. Pour into gram cracker crust and bake 40- 45 minutes at 300 degrees. Serve.
Ingredients: 1/3 cup pumpkin puree, 1 frozen banana, 1 tbsp ground flaxseed, 1/4 tsp pumpkin pie spice, 1 c milk, 1/4 tsp vanilla extract, 1 tsp brown sugar
Instructions: Mix pumpkin puree, frozen banana, flaxseed, pumpkin pie spice, milk, and vanilla into a blender. Blend until even. Add brown sugar and blend again. Serve.
Ingredients: 1 can of pumpkin puree, 2 c brown sugar, 1 c vegetable oil, 4 eggs, 2 c flour, 2 tsp baking soda, 1 tsp ground cinnamon, ½ tsp salt, 1 (3 oz) package cream cheese, 5 tbsp butter, 1 tsp vanilla extract, 3 tsp milk, vanilla frosting
Instructions: Mix canned pumpkin, brown sugar, eggs, and oil together. Add flour, baking soda, cinnamon, and salt. Beat until blended, and pour batter into a greased baking pan. Bake 25- 30 minutes at 350 degrees. Cool, top with frosting, then serve.
Ingredients: 1 ¼ c flour, ¼ c brown sugar, 2 tsp baking powder, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, 1 c milk, ½ can of canned pumpkin puree, 1 egg, 1 tbsp vegetable oil
Instructions: Mix flour, brown sugar, baking powder, cinnamon, and nutmeg in a bowl. Add milk, canned pumpkin, egg, and oil. Beat until even. Drop spoonfuls of batter into oiled pan. Flip and cook until brown on each side. Serve.
Ingredients: 1 garlic clove, 1 can chickpeas, ¾ c pumpkin puree, ½ tsp salt, 1 ¼ tsp ground cumin, 2 tbsp lemon juice, 1 tsp maple syrup, 1 tbsp olive oil
Instructions: Finely chop one garlic clove and add to chickpeas, pumpkin puree, salt, cumin, lemon juice, maple syrup, and olive oil. Blend and serve with pita chips or vegetables.
Ingredients: (Caramel Sauce) 1 c sugar, 1/4 tsp lemon juice, 2 tbsp corn syrup, 1/3 c water; (Flan) 1 can evaporated milk, 1 can sweetened condensed milk, 1 tsp vanilla extract, 1/3 c canned pumpkin puree, 1 tsp of cinnamon, 1 tsp ground cloves, 1/2 tsp ground ginger, 3 eggs
Instructions: In small saucepan, heat sugar, lemon juice, corn syrup, and water until caramel brown. Mix evaporated milk, sweetened condensed milk, vanilla extract, pumpkin puree, cinnamon, ground cloves, ground ginger, and eggs together. Pour hot water into a baking pan until it’s filled halfway. Bake for 35- 40 minutes at 350 degrees. Pour caramel sauce over flan, serve.
Ingredients: 2 c flour, 1 tsp baking soda, 3/4 tsp baking powder, 3/4 tsp salt, 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp pumpkin pie spice, 1 1/2 c mashed overripe banana, 1/2 c pumpkin puree, 1/2 c maple syrup, 2 tbsp sweetener, 1/3 c oil, 2 tsp vanilla extract
Instructions: Mix flour, baking soda, baking powder, salt, cinnamon, ginger, pumpkin pie spice, mashed overripe banana, pumpkin puree, maple syrup, sweetener, oil, and vanilla extract together. Pour into a baking pan and bake for 30 minutes at 350 degrees. Cool, then serve.
Ingredients: 1 c warm milk, 1/2 c brown sugar, 1/2 tsp salt, 1 package instant yeast, 1/2 c canned pumpkin puree, 1/2 c butter, 2 1/2 tsp pumpkin pie spice, 2 tsp cinnamon, 2 tsp vanilla extract, 4 1/2 c flour
Instructions: Mix warm milk, sugar, and salt. Add 1 package of instant yeast, butter, pumpkin puree, pumpkin pie spice, cinnamon, and vanilla. Stir until blended. Add flour as you knead the dough. Do this for about 7 minutes until smooth. Let dough rise in a greased bowl for about 30 minutes. Split into 15 rolls and bake at 375 degrees for 18- 20 minutes. Serve.
Ingredients: 1 c pumpkin puree, ½ cup Parmesan cheese, 1 egg, 4 slices of bacon, 1 tbsp garlic, 1 box spaghetti, ⅛ teaspoon nutmeg, 1/2 tsp salt, 1/2 pepper
Instructions: Boil water for pasta. Stir together pumpkin puree, cheese, and egg. Cook bacon with garlic separately until crisp. Once the water is boiling, cook the spaghetti. Stir 1/4 of hot pasta water with the pumpkin puree mixture. Mix with the cooked spaghetti. Add bacon, garlic, and nutmeg, and stir together. Serve.