5 Pumpkin Recipes To Make Now

There’s no other way to say it: It’s pumpkin season! If you’re anything like us, by this time in October you have a plethora of pumpkins that you don’t know what to do with (yes, we like to pumpkin pick). Obviously us potato-heads, after displaying them on our ‘Manhattan porches’ proudly, have decided to cook with them. Here are five recipes to make with your orange October friends…


Roasted Pumpkin and Mixed Greens Salad

1 package of your favorite mixed greens

1/2 small pumpkin, peeled and cut into bite size pieces

2 cloves garlic, crushed

2 sprigs, fresh thyme

1/4 cup pumpkin seeds, toasted and salted

1/4 cup dried cranberries

1/2 cup extra virgin olive oil

1/4 cup apple cider vinegar

2 tsp Dijon Mustard

1 shallot, finely minced

Salt, to taste

Pepper, to taste

Preheat oven to 400 degrees F.

Toss pumpkin with olive oil, thyme, garlic, salt, and pepper. Roast in oven for 35 minutes until fork tender. Remove thyme and garlic. Set pumpkin aside to cool.

In a small bowl whisk apple cider vinegar, dijon mustard, shallot, and salt and pepper. While whisking, slowly add extra virgin olive in a steady stream to form the vinaigrette.

When ready to serve, toss mixed greens and pumpkin with vinaigrette separately. Place greens on a platter. Layer pumpkin, cranberries, and pumpkin seeds on top.


Pumpkin Crostini with Thyme and Honey

1 Baguette, sliced 1/4″ thick

1/2 cup canned pumpkin

1/2 cup ricotta

Salt, to taste

Pepper, to taste

1 TBSP fresh thyme, plus more for garnish

Olive oil

Honey, for garnish

Preheat oven to 375 degrees F.

Line a sheet pan with parchment paper. Place baguette slices on pan and brush each side with a small amount of olive oil. Bake for 10 minutes, or until golden brown.

In a small bowl mix together pumpkin, ricotta, thyme, salt, and pepper. When crostini is cooled spread about 1 TBSP of the pumpkin mixture on each. Garnish with a tiny bit of thyme and salt. Drizzle with honey to finish.


Pumpkin and Black Bean Enchiladas

1 cup enchilada sauce

1 TBSP olive oil

1 small spanish onion, small dice

2 cloves garlic, minced

1 jalapeno, finely chopped

1 cup cherry tomatoes, cut into quarters

2 cups pumpkin, cut into small cubes

1 can black beans

1/4 cup chicken stock or vegetable stock

1/8 cup fresh cilantro, chopped, plus more for garnish

1 tsp cumin

1 tsp smoked paprika

1 tsp chili powder

Salt, to taste

10 corn tortillas

scallions, for garnish

Queso Fresco or Mexican Cheese blend

Limes, for garnish

Avocados, for garnish

Preheat oven to 400 degrees F.

Pour 1/2 cup of the enchilada sauce in the bottom of a baking dish.

Heat a large sauté pan over medium heat. Add olive oil. Sauté onions and jalapeno until onions are soft and translucent. Add garlic and cook briefly. Add tomatoes, black beans, pumpkin, spices, cilantro, and chicken stock. Bring to a boil and reduce heat to a simmer.  Simmer until pumpkin is soft, about 30 minutes.

Warm tortillas so that they are soft and pliable. Fill tortillas and roll. Place seam side down in the baking dish. Pour remaining enchilada sauce on top. Sprinkle with a generous amount of cheese. Bake for 8 minutes, just so that cheese is melted.

Garnish with fresh scallions, cilantro, limes, and avocado.


Pumpkin, Sausage, and White Bean Chili

1 TBSP olive oil

1/2 lb sweet Italian turkey sausage

1/2 lb spicy Italian turkey sausage

1 small spanish onion, small dice dice

1/2 jalapeno, seeded, finely chopped

1 red bell pepper, small dice

1 cup diced pumpkin

16 oz. chopped tomatoes

16 oz. canned pumpkin

24 fl oz. chicken stock

3 bay leaves

1 sprig fresh sage

1 TBSP fresh basil, chopped

1 can white beans

Salt, to taste

Pepper, to taste

In a large pot, heat olive oil. Add meat and brown, breaking up into small pieces. Once meat is browned, remove from pot. Set aside on a paper towel lined plate.

Add onion, jalapeno, and bell pepper. Cook until onion is soft and translucent. Return meat to the pot. Add tomatoes, pumpkin cubes, canned pumpkin, chicken stock, herbs and spices.  Bring to boil and reduce heat to simmer.  Simmer on low heat for 1-1.5 hours. Liquid should reduce so that chili is thick. 10 minutes before chili is ready, add beans. Before serving remove bay leaves and sprigs of sage. Garnish with fresh basil.


Sage and Pumpkin Biscuits with Prosciutto and Manchego

2 cups All-Purpose Flour

2 TBSP fresh sage, finely chopped

1 TBSP baking powder

1 TBSP sugar

2 tsp kosher salt

1/4 tsp ground nutmeg

1 stick unsalted butter, cold, cut into cubes

1/2 cup canned pumpkin

1/4 cup, plus 1 TBSP whole milk

Egg wash, for brushing

1 package Proscuitto

8 slices manchego cheese

Preheat oven to 400 degrees F.

Sift together flour, baking powder, sugar, nutmeg, and salt. Mix in sage. Using your hands or a pastry cutter, incorporate cold butter into dry ingredients until the mixture looks crumbly like corn meal. You still will see some small lumps of butter.

Stir together pumpkin and milk. Make a well in the center of the dry ingredients. Pour in pumpkin mixture. Combine thoroughly. Do not over work your dough. You want all ingredients just brought together.

Roll dough out to 1/2″ thick. Using a 2.5″ cutter, form 8 biscuits. Place on a parchment lined baking sheet. Brush the tops with a small amount of egg wash. Bake for 15 minutes, or until golden on top. Let cool slightly.

When biscuits are cool enough to handle, cut in half. Place 1 slice prosciutto and 1 slice Manchego cheese in each.

*Photographed by Alli Shepherd. Featuring the Seagate Dinner Plate, Seagate Platter and Oslo Cutlery Set  from Canvas Home.