Wouldn't it be fun if pumpkins came in colors? Though they don't, their uses are sweet, savory and colorful.
Here: 17 Recipes To Get You Back In The Kitchen This Fall!
Pumpkin Spice Creme Brulee
Could a dessert be any cuter?
Gooey “German” Pumpkin Skillet Cake
This looks insanely delish and doesn't sound too difficult. I think it is a "must make."
Pumpkin Biscuits
Stuff these flaky biscuits with smoked ham and pumpkin butter. Yummo!
Pumpkin Butter Recipe at Country Living
Spicy Cream Of Pumpkin Soup With Crispy Prosciutto
Devine details at
Pumpkin Mouse
I just love the pastry leaves. It's always the extra touch that makes a dish.
Pumpkin And Fried Sage Flatbread
What a great appetizer for an adult Halloween party! Recipe at
Mini Halloween Pumpkin Cupcakes
All the ingredients found in a pumpkin pie and more! The kiddos will have fun with the decorations. They look as good as they sound!
I had not seen pumpkin seeds candied before. Sounds good!
Epicurious
French Pumpkin Pie
I have never seen such a pie, have you? Chef Guy Savoy makes it sound easy.
Pumpkin Cheesecake Martini
For those of us who rather drink our calories....Recipe at
A Beautiful Mess
Pork, Pumpkin, Sage And Ricotta Cannelloni
Looks like a new variety of lasagna to me,
but a delicious one!
What Katie Ate
Looks like a new variety of lasagna to me,
but a delicious one!
What Katie Ate
Stuffed Pumpkin With Cranberry
Raisin Bread Pudding
Impressive! Topped with a lemon vanilla sauce.
My Recipes
Cinnamon Sugar Roasted
Pumpkin Seeds
My Mamma use to make these for us.
Lil Sugar
Pumpkin Twinkies
Are you kidding me? Yes please! Forget the store bought brand with preservatives.
Lil Sugar
Pumpkin Ravioli with Hazelnut Brown Butter Sauce and Balsamic Drizzle
A little bit sweet and a whole lot of savory.
Will Cook For Friends
Gluten Free Pumpkin Pie
With Praline And Coconut Pecan Crust
Even if you don't live a gluten free life, this crust beats the traditional in my book.
Gluten Free Goddess
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Martha Stewart's Pumpkin Basics
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Pumpkin Seeds
My Mamma use to make these for us.
Lil Sugar
Are you kidding me? Yes please! Forget the store bought brand with preservatives.
Lil Sugar
A little bit sweet and a whole lot of savory.
Will Cook For Friends
With Praline And Coconut Pecan Crust
Even if you don't live a gluten free life, this crust beats the traditional in my book.
Gluten Free Goddess
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Martha Stewart's Pumpkin Basics
In Season: Pumpkins begin to ripen in September. Because they store well, pumpkins are available all through the fall and winter.
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What to Look For: Make sure to choose a variety of pumpkin that's intended for cooking rather than for decoration. The ubiquitous field pumpkin -- the kind most commonly used to carve jack-o'-lanterns -- has watery, stringy flesh and is not recommended for eating. Sugar pumpkins and cheese pumpkins are two widely available varieties that are good for cooking and baking, thanks to their dense, sweet flesh.
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How to Store: Pumpkins keep well at room temperature for up to a month. Stored in a cool cellar or refrigerator, they can last up to three months. Once cut, pumpkin pieces should be wrapped tightly and refrigerated. Use cut pumpkin within five days.
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