We have waited all year for pumpkin season. Can you believe it is here already? Let’s enjoy the season with some awesome recipes from around the web.
- Angel Food Cake Pumpkin Roll at Big Bear’s Wife
- How to Cook a Pumpkin at Renaissance Mama
- Baked Pumpkin Oatmeal at Get Busy Living
- Butternut Squash and Cranberry Muffins at Family Balance Sheet. (Replace the squash with an equal amount of pumpkin.)
- DIY – Pumpkin Pie Spice at Whole New Mom
- Homemade Pumpkin Pie with a Jack-o-Lantern Pumpkin at Big Bear’s Wife
- Probiotic Pumpkin Dip at The Humbled Homemaker
- Iced Pumpkin Cookies at Faith and Family
- Pumpkin Bundt Cake at Saving and Giving
- Pumpkin Chocolate Chip Cookies at A Latte’ with Ott, A.
- Pumpkin Chowder at Newlyweds
- Pumpkin Cran Smoothie at Christian Mommy Blogger
- Pumpkin Dark Chocolate Bars at Finding Joy in My Kitchen
- Pumpkin Ice Cream Pie at A Latte’ with Ott, A.
- Pumpkin Pear Muffins at Day 2 Day Joys
- Pumpkin Spice Biscotti at Shugary Sweets
- Pumpkin Spice Latte at Renaissance Mama
- Pumpkin Spice Meringues at Big Bear’s Wife
- Spicy Pumpkin Soup at If You Can Make Than You Can Make This
- Ravioli with Creamy Pumpkin Sauce at Alli and Son
- Roasted Toasted Flavored Pumpkin Seeds at Big Bear’s Wife
Do you prefer to use canned pumpkin or home-cooked pumpkin in your pumpkin recipes? My grandmother is a hard core ‘cook it yourself’ person and swears that she can tell the difference between a pumpkin pie made with canned pumpkin versus one made with cooked pumpkin. I have done both and don’t really have a preference except that canned is much easier. Do you have a pumpkin recipe? Please share it in the comments.
Calling all bloggers: My next themed round up will be SOUPS and it will run Thursday, November 3. If you have a recipe to share, email me your link at familybalancesheet at gmail dot com.
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This post is linked to Works for Me Wednesday at We are That Family and Mommy Club Wednesday at Milk and Cuddles.
Image: Arvind Balaraman / FreeDigitalPhotos.net
Great list of recipes 🙂 I made homemade pumpkin puree. Once. I won’t ever do it again. I couldn’t believe how long it took and the mess it made. I use pumpkin in a lot of things, and I’ll just use the canned stuff 🙂
Here’s what I wrote about my puree-making experiment: http://bakeoff-flunkie.blogspot.com/2010/11/roasted-pumpkin-puree.html
And here are a couple our favorite pumpkin recipes from my blog: Pumpkin Black Bean Soup: http://bakeoff-flunkie.blogspot.com/2009/12/pumpkin-black-bean-soup.html and Pumpkin Cinnamon Bun Cake: http://bakeoff-flunkie.blogspot.com/2010/11/pumpkin-cinnamon-bun-cake.html
Ha, ha…I’ve never considered NOT using canned pumpkin in recipes. Love pumpkin, but have never taken the time to cook it fresh. Maybe there is a difference? For soups though…I love soup and try a different recipe each week. I’ll email you a link when I have a post.
Used to buy canned. Never do now. Always home made. I just bake the split and de-stringed pumpkin (use a BIG metal spoon) filling the oven to do it all at once. Then it goes through the food mill and into bags. Done. I know what is in it, I buy it when it’s cheap from local farmers, and I don’t need to remember it at the store, where it frequently costs as much for a small can as I paid for a few cans worth “in the round”. I use it much more often now that I do my own puree. So far I have only frozen it in recipe size portions, but plan to pressure can cubes next.
thats a great list of recipes!
I love pumpkin, eat a lot of it, and I didn’t know it came in cans till I started reading blogs 🙂
but no canned pumpkin here!