Get ready for 15 of the most mouthwatering Autumn pumpkin recipes that aren’t pie. These Autumn themed pumpkin recipes are perfect for breakfast, lunch, dinner, and dessert. Show off your culinary skill this Autumn with these delicious pumpkin recipes.
Add this to your Autumn pumpkin recipes collection. This dessert comes from Delish. It serves 12, and takes about 1 hour and 45 minutes to make.
Cake Ingredients:
Cooking Spray
2 cups of all-purpose flour
2 teaspoons of ground cinnamon
1 teaspoon of kosher salt
1 teaspoon of baking powder
½ teaspoon of baking soda
¼ teaspoon of ground ginger
¼ teaspoon of ground nutmeg
1 stick of butter
1 cup of packed brown sugar
½ cup of granulated sugar
4 large eggs
1 teaspoon of pure vanilla extract
15oz can of pumpkin purée
Frosting Ingredients:
8oz block of softened cream cheese
4 tablespoons of softened butter
2 cups of powdered sugar
1 teaspoon of pure vanilla extract
Pinch of salt
Crushed ginger snaps
The first step is to preheat the oven to 350 degrees F. Next, you’re going line a 9”x13” baking pan with parchment and grease it with cooking spray. In a medium bowl whisk flour, cinnamon, salt, baking powder, baking soda, nutmeg, and ginger.
For the next step you’re going to need a large bowl and a mixer. In the bowl, use the mixer to beat the butter and sugar together until it is light and fluffy. Add the eggs one at a time, beating well after each one. Add vanilla and pumpkin purée and beat until it’s evenly mixed. Add the dry ingredients from the previous step and evenly mix it in.
For the third step, pour the batter into the baking pan and smooth over the top. Bake for thirty minutes, or until a toothpick inserted in the middle comes out clean. Take the pan out of the oven and let it cool.
While the cake is cooling, start making the frosting. In a large bowl, use a hand mixer to beat the cream cheese and butter together until it’s smooth. Add powdered sugar and mix until there are no lumps. Then add in the vanilla and a pinch of salt.
Now that the cake is cooled, lift it out of the pan and place it on a serving platter. Frost the cake and then sprinkle the crushed ginger snaps on top.
You’re going to want to add this sweet treat to your Autumn pumpkin recipes collection. This treat comes from the Food Network. It serves 24 people and takes about 3 hours to make.
Dough Ingredients:
1 ½ cups of whole milk
½ cup of vegetable oil
½ cup of granulated sugar
1 package of active dry yeast
1 cup of pumpkin purée
4 ½ cups of all-purpose flour
½ teaspoon of ground cinnamon
¼ teaspoon of ground ginger
¼ teaspoon of ground nutmeg
½ teaspoon of baking powder
½ teaspoon of salt
Melted butter for the pan
Filling Ingredients:
1 stick of melted butter
½ cup of brown sugar
½ cup of granulated sugar
½ teaspoon of cinnamon
½ teaspoon of ground ginger
¼ teaspoon of ground nutmeg
1 cup of finely chopped pecans
Frosting Ingredients:
8oz of softened cream cheese
2 cups of powdered sugar
¼ cup of whole milk
2 tablespoons of melted butter
Dash of salt
The first step is to make the dough. In a large saucepan, add in the milk, vegetable oil, and granulated sugar. Heat until it is a hot liquid, but not boiling. Remove the saucepan from the stove and let it cool until it is warm, but not too hot. Sprinkle the yeast over the surface of the liquid and let it sit for 5 minutes.
Afterwards, stir in the pumpkin purée until it is evenly mixed.
In a separate bowl, mix 4 cups of the flour with cinnamon, ginger and nutmeg. Sprinkle it into the saucepan and stir until evenly mixed. Cover the saucepan with a dish towel and set it in a warm, draft free place for 1 hour.
Your dough should now be big and puffy. Stir in the baking powder, baking soda, salt, and ½ cup of flour until it’s evenly mixed.
Preheat the oven to 375 degrees F. Get 3 pie pans and smear the bottom and sides with melted butter.
Turn out the dough onto a floured surface and press it into a rectangular shape. If the dough is still sticky, sprinkle on some flour. Flour a rolling pin and roll the dough into a large rectangle about 18”x24”.
For the filling, drizzle the melted butter over the dough and spread it over the entire surface. In a medium bowl, mix the brown sugar, granulated sugar, cinnamon, ginger, and nutmeg. Sprinkle this over the entire surface of the dough. Sprinkle ½ cup to ¾ cup of chopped pecans.
Starting from the top, tightly roll the dough toward you into a large log, moving back and forth down the line of dough in a typewriter motion. When you’re done pinch the seam closed and turn the roll, so that the seam is facing down. Slice into ½ to ¾ inch slices, then place the slices in the buttered pan. Allow to rise for 20 minutes. Bake for 15 to 18 minutes, or until the rolls are golden brown around the edges.
While the rolls are baking, start making the frosting. In a bowl, use a hand mixer to stir the cream cheese, powdered sugar, milk, butter, and salt until it’s fluffy. You can add more milk for a thinner frosting. Frost the rolls once they get out the oven, sprinkle the extra pecans over the frosting. Let it sit 15 minutes before serving.
This breakfast meal will make a great addition to your Autumn pumpkin recipes collection. This recipe comes from Downshiftology. It serves 1 and only takes 5 minutes to prep, but since this is an overnight recipe it takes about 8 hours total.
Ingredients:
½ cup of rolled oats
½ cup of almond milk
¼ cup of Greek yogurt
¼ cup of pumpkin purée
1 tablespoon of chia I
1 tablespoon of maple syrup
½ teaspoon of vanilla extract
½ teaspoon of pumpkin spice
In a sealable jar or bowl, add the rolled ors, almond milk, yogurt, pumpkin purée, chia seeds, maple syrup, vanilla, and pumpkin spice. Stir until it is evenly mixed. Let it soak in the fridge for 8 hours. You can top your oats with anything you want. Pecans or yogurt are a good choice.
Another Autumn pumpkin recipes for the books. This recipe comes from Celebration Generation. It serves 6 and takes about 20 minutes to make.
Ingredients:
2 cups of all-purpose flour
½ cup of brown sugar
1 tablespoon of baking powder
1 tablespoon of cinnamon
1 teaspoon of ground ginger
½ teaspoon of nutmeg
¼ teaspoon of cloves
½ teaspoon of salt
1 ½ cups of buttermilk
1 cup of pumpkin purée
2 large eggs
2 tablespoons of vegetable oil
2 teaspoons of vanilla extract
In a large bowl, mix together all your dry ingredients, then set it aside. This will include flour, brown sugar, baking powder, cinnamon, ground ginger, nutmeg, cloves, and salt.
In a blender, mix buttermilk, pumpkin purée, eggs, vegetable oil, and vanilla extract until it is smooth. Pour this into their dry ingredients bowl and lightly stir.
Lightly oil your griddle or frying pan, and preheat over medium or medium-low heat. Scoop ¼ cup amounts of batter onto the griddle.
Gently spread the batter out into a larger circle, about 4 inches in diameter. Cook until bubbles start popping through the surface, then flip it and cook until it’s done. Serve with maple syrup, whipped cream, and a sprinkling of nutmeg.
Your Autumn pumpkin recipes collection now has cheesecake. This recipe comes from Taste of Home. It serves 16 and takes about 1 hour and 15 minutes to make.
Crust Ingredients:
1 cup of graham cracker crumbs
1 tablespoon of granulated sugar
¼ cup of melted butter
Filling Ingredients:
2 packages of 8oz cream cheese
¾ cup of granulated sugar
2 large eggs
1 can of 15oz pumpkin purée
1 ¼ teaspoons of ground cinnamon
½ teaspoon of ground ginger
½ teaspoon of ground nutmeg
¼ teaspoon of salt
Topping Ingredients:
2 cups of sour cream
2 tablespoons of granulated sugar
1 teaspoon of vanilla extract
Chopped pecan halves
In a small bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter. Press into a 9 inch springform pan, then place it in the refrigerator.
For the filling, in a large bowl, use a hand mixer to beat the cream cheese and granulated sugar until smooth. Add in the eggs, mixing after each one. Stir in the pumpkin purée, cinnamon, ginger, nutmeg, and salt. Pour it into the crust, then place the pan on a baking sheet and bake for 50 minutes at 350 degrees F.
While it’s baking, start making the topping. Mix the sour cream, granulated sugar, and vanilla extract until it’s smooth. Spread the topping over the filling, then bake for an additional 5 minutes. Let it cool for 10 minutes, then carefully run a knife along the edge of the pan to loosen it. Cool for an additional 1 hour and refrigerate it overnight.
Top with chopped pecans and serve.
I love cheesecake, so this will be the first one in my Autumn pumpkin recipes collection.
Another one of the Autumn pumpkin recipes for your collection comes from Sally’s Baking Addiction. It makes 30 cookies and takes about 30 minutes.
Ingredients:
2 cups + 1 tablespoon of all-purpose flour
1 teaspoon of baking soda
2 teaspoons of ground cinnamon
2 teaspoons of pumpkin pie spice
½ teaspoon of salt
1 ½ cups of old-fashioned rolled oats
1 cup of unsalted melted butter
3 tablespoons of pure maple syrup
¾ cup brown sugar
½ cup of granulated sugar
1 egg yolk
¾ pumpkin purée
2 teaspoons of pure vanilla extract
1 ½ cups of semi-sweet chocolate chips
The first step is to preheat the oven to 350 degrees F. Next, line the baking sheets with parchment paper and set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, salt, and oats, then set aside. These are your dry ingredients.
In another large bowl, whisk together the melted butter, maple syrup, brown sugar, granulated sugar, egg yolk, pumpkin purée, and vanilla extract. Pour in the dry ingredients from earlier and evenly mix it. After it is evenly mixed, fold in the chocolate chips.
Scoop out 1.5 tablespoons of dough per cookie, and place them 3 inches apart on the baking sheet. Slightly flatten them and bake for 12-13 minutes or until they’re slightly brown on the edges. The centers will look soft.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, then serve.
You have to add this to your Autumn pumpkin recipes collection for the next you want a sweet treat.
Another one of the Autumn pumpkin recipes comes from The Girl Who Ate Everything. This recipe makes 24 muffins and takes about 40 minutes.
Filling Ingredients:
8oz softened cream cheese
1 cup of powdered sugar
Muffin Ingredients:
3 cups of all-purpose flour
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of ground cloves
1 tablespoon + 1 teaspoon of pumpkin pie spice
1 teaspoon of salt
1 teaspoon of baking soda
4 large eggs
2 cups of granulated sugar
2 cups of pumpkin purée
1 ¼ cups of vegetable oil
Topping Ingredients:
½ cup of granulated sugar
5 tablespoons of flour
1 ½ teaspoons of ground cinnamon
4 tablespoons of cold unsalted butter cut into pieces
To make the filling, evenly mix the cream cheese and granulated sugar in a medium bowl. Place it in the freezer while you make the batter. Don’t let it freeze, just let it get firm.
To make the muffins, preheat the oven to 350 degrees F. Line the muffin pans with paper liners. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda. These will be your dry ingredients. In another bowl, use a hand mixer to blend the eggs, granulated sugar, pumpkin purée, and vegetable oil. Add in the dry ingredients and blend until evenly mixed.
To make the topping, whisk together the granulated sugar, flour, and cinnamon in a small bowl. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. Place in the refrigerator until you’re ready to use it.
To assemble the muffins, fill each muffin cup with a small amount of batter, just enough to cover the bottom of the liner. This will be about 1-2 tablespoons. Place a scoop of cream cheese in each muffin cup, but put it lower than you think it should be because it will rise during the baking process. Pour the remaining batter in each of the muffin cups covering the cream cheese completely. Sprinkle a small amount of the topping over each of the muffin cups. Bake for 20-25 minutes. Let them cool on a wire rack then serve.
This needs to be in your Autumn pumpkin recipes collection. I’ll definitely be adding it to mine.
Add these delicious scones to your Autumn pumpkin recipes collection. No need to buy pumpkin scones at Starbucks anymore. This recipe comes from Cooking Classy. This recipe makes 8 scones and takes about 40 minutes.
Scone Ingredients:
2 ¼ cups of all-purpose flour
2 teaspoons of baking powder
¼ teaspoon of baking soda
½ teaspoon of salt
1 teaspoon of ground cinnamon
½ teaspoon of ground nutmeg
¼ teaspoon of ginger
⅛ teaspoon of ground cloves
¼ cup of brown sugar
3 tablespoons of granulated sugar
½ cup of unsalted butter, cold and diced into ½ inch pieces
½ cup + 1 tablespoon of chilled pumpkin purée. Don’t chill in the can.
3 ½ tablespoons of buttermilk
1 large egg
1 teaspoon of vanilla extract
1 tablespoon of honey
1 tablespoon of half and half
Glaze Ingredients:
1 cup of powdered sugar
2 tablespoons of half and half
Pumpkin Icing Ingredients:
¾ cup of powdered sugar
1 tablespoon of pumpkin purée
¼ teaspoon of ground cinnamon
⅛ teaspoon of ground nutmeg
⅛ teaspoon of ground ginger
1 tablespoon of half and half
For the scones, preheat the oven to 425 degrees F. In a food processor, pulse together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, cloves, brown sugar, and granulated sugar. Add butter and pulse mixture several times to cut the butter into the mixture. Pour the mixture into a large bowl and create a well in the center.
In a bowl, whisk together the chilled pumpkin purée, buttermilk, egg, vanilla extract, and honey. Pour the mixture into the well you made in the previous step. Stir the mixture with a wooden spoon, then knead the dough in the bowl. Dust a work surface with flour, then sit the dough on the surface. Pat and shape the dough into an even 8 inch circle. Using a large flour dusted knife, slice the dough into 8 equal wedges.
Transfer the scones to a parchment paper lined baking sheet, then brush the top of the scones with 1 tablespoon of half and half. Bake for 13-15 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack and cool for 10 minutes before glazing.
For the glaze, whisk together the powdered sugar and half and half in a bowl. Add more half and half as needed. Use a spoon to evenly spread the glaze over the scones. Let the glaze set at room temperature.
For the pumpkin icing, whisk together powdered sugar, pumpkin purée, cinnamon, nutmeg, ginger, and half and half in a bowl. Transfer mixture to a small Ziploc bag, seal the bag, cut a small tip from the corner and drizzle the icing over the top of the scones. Allow the icing to set, then serve.
After adding this to your Autumn pumpkin recipes collection, you’ll be asked to make it all the time.
Here is one of the Autumn pumpkin recipes for dinner rolls. This recipe comes from The Pioneer Woman. It makes 16 rolls and takes about 4 hours and 25 minutes.
Ingredients:
½ cup of warm whole milk
¼ cup of honey, divided
2 ¼ teaspoons of active dry yeast
¼ cup of melted salted butter
15oz canned pumpkin
1 large egg
1 ½ teaspoons of salt
5 cups of all-purpose flour
Place warm milk and 1 teaspoon of honey in a small bowl. Sprinkle the yeast on top and allow it to activate for 5 minutes.
Place milk mixture and remaining ingredients in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until dough forms, then switch to the dough hook. Knead on medium-low speed for 15 minutes. Add more flour if the dough is extremely wet.
Scrape the dough into a large greased bowl. Cover and allow to rise for 2 hours. Scoop the dough out onto a piece of parchment paper or a greased work surface. Divide the dough into 15 to 24 pieces, depending on how large you want the rolls. Using buttered hands, shape the dough pieces into balls. Place on a greased 13”x9” pan or a 10”x15” cast iron skillet.
Cover with a tea towel and allow it to rise in the pan for 2 hours. Half an hour before the rolls are done rising, preheat the oven to 375 degrees F. Bake for 25-30 minutes. When placed in the center of the roll, an instant read thermometer should read 200 degrees F.
Allow it to cool in the pan for 10 minutes, then serve.
Add this to your Autumn pumpkin recipes collection and have it as a side with your dinner.
This is another one of the delicious Autumn pumpkin recipes for your collection. This recipe comes from Whole Food Bellies, and it serves 10 only taking 30 minutes to make.
Ingredients:
1 cup of raw pumpkin peeled and chopped (substitute: 1 can of pumpkin purée)
½ head of garlic
3 cups of cooked chickpeas (garbanzo beans)
¼ cup of tahini
¼ cup of fresh lemon juice
3 tablespoons of extra virgin olive oil
½ teaspoon of salt
½ teaspoon of ground pepper
Preheat the oven to 400 degrees F. Add the raw pumpkin to a baking tray lined with baking paper. Wrap the ½ head of garlic in aluminum foil and place it on the tray with the pumpkin. Roast the garlic and pumpkin for 20-25 minutes. Allow the garlic to cool and remove the skin.
Place all the ingredients except for the olive oil into the bowl of a food processor, and blend until it is smooth. Once smooth, slowly add the olive oil while the food processor is still running. If the hummus is too thick, add 1 tablespoon of olive oil or water at a time until you reach your desired consistency. Scoop the hummus into a serving bowl and enjoy.
Garnish with some smoked paprika, ground cumin, fresh parsley, and pumpkin seeds.
Add this to your Autumn pumpkin recipes collection and make it at your next party.
Bahamian Pumpkin, Corn, and Rice is one of the Autumn pumpkin recipes perfect for dinner. This recipe comes from Black Foodie. It makes 4 servings and takes about 30 minutes.
Ingredients:
3 cups of uncooked, long-grain white rice
¼ cup of coconut oil
¼ of an onion, diced
1 celery stalk, diced
¼ of a green bell pepper, diced
¼ of a red bell pepper, diced
3 garlic cloves, minced
2 tablespoons of tomato paste
1 tablespoon of dark brown sugar
2 tablespoons of thyme leaves
2 cups of pumpkin, cut into 1-inch pieces
1 cup of frozen green pigeon peas, thawed
½ tablespoon of browning
2 tablespoons of Island Gurl seasoned salt
2 ears of corn, cooked and kernels removed
2 cups of water
3 sprigs thyme leaves
1 bay leaf
Rinse rice in a bowl under cold running water until it runs clear. Drain and set aside. In a 2-quart saucepan, heat oil over medium-high heat. Add onion, celery, and bell peppers. Cook for 3 minutes and add garlic for 1 minute or until fragrant. Add tomato paste and sugar, then stir until it dissolves. Add thyme, pumpkin, and green peas, then cook for five minutes. Add browning, rice, and salt, then stir to toast rice for 3 minutes. Add hot water to fill about ½ inch of the pan. Also add in thyme sprigs and the bay leaf. Reduce heat to the lowest setting and cover with a lid. Cook for 15 minutes or until the water evaporates and the rice is cooked, not grainy. Fluff with a fork and enjoy.
Add this to your Autumn pumpkin recipes collection and show off your cooking skills.
Another one of the mouthwatering Autumn pumpkin recipes comes from Low Carb Africa. You’ll definitely want to add this to your collection. This recipe serves 6 and takes about 40 minutes to make.
Ingredients:
3 tablespoons of olive oil
3 garlic cloves
½ an onion
2lbs of chicken breast
¼ of a 15oz can of pumpkin purée
1 cup of chicken stock
½ cup of coconut milk
1 tablespoon of tomato paste
½ teaspoon of cumin
1 tablespoon of curry powder
½ teaspoon of smoked paprika
½ teaspoon of cayenne pepper
½ teaspoon of salt
First, chop up your onions and mince the garlic. Next, cut the chicken breast into medium sized cubes. Then, turn on your instant pot to sauté mode and warm the olive oil. Add in the onions and garlic, and stir them until they are golden brown. Add in the chicken breast, tomato paste, cumin, curry powder, smoked paprika, cayenne pepper, and salt and mix well. Add the chicken stock and pumpkin purée and stir it again. Set your instant pot to manual mode and adjust it to high pressure for 5 minutes. Once it’s done, let the pressure naturally release all the way. Remove the lid and add coconut milk at the end and allow the pumpkin chicken curry to thicken as it simmers. Top it off with some parsley or any herb of your choice and enjoy.
Here is another one of the flavorful Autumn pumpkin recipes. This recipe comes from How Sweet Eats, it serves 4 to 6 people and takes about 1 hour to make.
Ingredients:
12 to 15 lasagna noodles, boiled
12 ounces of ricotta cheese
15oz can of pumpkin purée
1 cup of finely grated parmesan cheese
1 large egg
¼ teaspoon of dried sage
½ teaspoon each of Kosher salt and pepper
2 cups of freshly grated mozzarella or provolone cheese
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of milk
¼ teaspoon of freshly grated nutmeg
Fried Sage Ingredients:
1 tablespoon of butter
15 or so fresh sage leaves
First, preheat the oven to 350 degrees F. Next, boil a pot of salted water to cook the lasagna noodles. Cook for 8 to 9 minutes. Once the lasagna noodles are cooked, immediately lay them out in a single layer on a kitchen towel or parchment paper sprayed with nonstick spray.
In a large bowl, whisk together the ricotta, pumpkin, parmesan, egg, salt, pepper, and the dried sage. Whisk until combined. Place 3 tablespoons of the mixture on each lasagna noodle. Spread the ricotta filling out all over the noodles. Take 1 ½ cups of the grated mozzarella and sprinkle it evenly over the filling on each lasagna noodle. Roll up each lasagna tightly from the end.
Heat the butter in a large skillet over medium heat. Once it’s sizzling, whisk in the flour and let it cook for 2 to 3 minutes, until fragrant and golden. Slowly whisk in the milk, stirring the entire time to avoid lumps. Whisk constantly for about 3 to 4 minutes until the mixture thickens. Reduce the heat to low and stir in a pinch of salt and pepper along with the fresh nutmeg.
Ladle ½ cup or so of sauce in the bottom of a 9”x13” baking dish. You could also use a 12-inch oven safe skillet too.
Place the lasagna roll ups seam-side down in the dish. Pour the remaining sauce over the top of the roll ups. Sprinkle the remaining mozzarella on top along with the parmesan cheese. Bake for 25 to 30, until golden and bubbly.
While the roll ups bake, start making fried sage. Heat the butter in a skillet over medium heat. Add in the sage leaves and cook for 1 to 2 minutes, just until crispy. Remove the lasagna roll ups from the skillet and top with the sage leaves and enjoy.
Autumn pumpkin recipes like this one will fill your collection with yummy seasonal dinners.
This chicken dish is one of the Autumn pumpkin recipes to warm your tummy. This recipe comes from Abra’s Kitchen. It serves 4 and takes about an hour to make.
Ingredients:
2lbs of chicken thighs
2 tablespoons of olive oil
½ teaspoon of sea salt
½ teaspoon of freshly ground black pepper
Pumpkin Parmesan Sauce Ingredients:
2 tablespoons of butter
½ cup of pumpkin purée
½ cup of plain almond milk
⅓ cup of parmesan cheese
Rosemary Sautéed Mushroom Ingredients:
2lbs of cremini mushrooms
2 tablespoons of olive oil
1 sprig rosemary
¼ teaspoon of sea salt
¼ teaspoon of freshly ground black pepper
First, preheat the oven to 400 degrees F. After washing your chicken thighs, place them in a cast-iron skillet or on a sheet pan. Coat each chicken with olive oil, salt, and pepper. Roast in the oven for 40-45 minutes or until internal temperatures reach 165 degrees F. Remove from the oven and set aside.
In a large cast-iron skillet over medium-high heat, add olive oil and mushrooms. Do not move or touch the mushrooms for 4 minutes. Add whole rosemary sprig, salt, and pepper. Stir the mushrooms and sauté for an additional 4 minutes. Remove from the pan and set aside.
In the same mushroom skillet, combine the pumpkin purée, almond milk, and butter over medium-low heat. Whisk until it is creamy and smooth. Turn off the heat and stir well. Add the mushrooms to the sauce and stir. Put the chicken thighs in the sauce and top with additional parmesan cheese and freshly chopped parsley.
This is one of the Autumn pumpkin recipes perfect for dinner. This recipe comes from Simply Whisked, it serves 6 and takes about 30 minutes to make.
Ingredients:
16oz package of rigatoni
1 pound of Italian sausage
2 tablespoons of olive oil
4 garlic cloves, minced
1 shallot, diced
¼ teaspoon of crushed red pepper flakes
8oz bag of fresh spinach
15oz can of pumpkin purée
¼ teaspoon of dried sage
½ – ¾ teaspoon of coarse salt
¼ teaspoon of black pepper
Cook pasta in a large pot of salted water according to package directions for al dente, reserving 1½ cups of pasta water for sauce before draining.
In a large skillet, brown Italian sausage over medium-high, breaking it into pieces as it cooks for about 8 minutes. Transfer cooked sausage to a plate and set aside.
Add olive oil to the pan and sauté shallot, garlic, and crushed red pepper, stirring frequently until softened and slightly golden. This should take about 3 minutes. Add spinach to the pan, stirring occasionally. If needed, reduce the heat to low until pasta is ready.
Return the heat to medium-high and add pumpkin purée, sage, salt, and pepper. Slowly stir in the pasta water, about ½ cup at a time, until you reach your desired consistency. Return the sausage to the pan and toss it with the pasta and serve.
Add this to your Autumn pumpkin recipes collection.
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