4 pumpkin recipes you have to try

Sunrise Senior Living  |  September 21, 2016

Try these pumpkin recipes this Fall.

Fall is the perfect time to satisfy that pumpkin craving you've been having all summer. There are dozens of sweet treats, snacks and entrees you can make out of the seasonal vegetable. Try out one - or all - of our favorite pumpkin recipes this Fall:

1. Pumpkin-Ginger Waffles
Make this recipe from Country Living magazine for a delicious Fall breakfast.


  • 1 1/4 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/4 cup finely chopped crystallized ginger
  • 2 large eggs
  • 3/4 cup buttermilk
  • 1/2 cup canned pumpkin purée
  • 1/2 cup sugar
  • 3/4 tsp. vanilla extra
  • 3 Tbsp. unsalted butter


First, set a waffle iron to the high heat setting.

Use a large bowl to combine the flour, baking powder, baking soda, salt, ground ginger and cinnamon together. Transfer 2 tablespoons of the mixture into a small bowl, tossing with the crystallized ginger. Set aside.

In a medium bowl, whisk the eggs, buttermilk, pumpkin, sugar and vanilla. Gradually add wet mixture to dry ingredients, mixing well. Stir in butter, and then fold in the reserved crystallized ginger and flour until just combined.

Coat the waffle iron with non-stick cooking spray, pour batter in and close. Cook until waffles reach desired doneness.

2. Pumpkin Muffins
Make your family members a delicious pumpkin snack with this recipe from Martha Steward Living.


  • 3/4 cup vegetable oil
  • 1 1/2 cups whole-wheat flour - spooned and leveled
  • 1 1/2 cups all-purpose flour - spooned and leveled
  • 2 tsp. baking powder
  • 1 Tbsp. pumpkin pie spice
  • 1/2 tsp. baking soda
  • 2 cups pumpkin purée
  • 1 cup plain low-fat yogurt
  • 3 large eggs
  • 1 cup turbinado sugar - plus 2 Tbsp. for sprinkling
  • 1 1/2 cups coarsely chopped walnuts


First, heat your oven to 350 degrees and prepare a 12-slot muffin pan with non-stick cooking spray. Set aside.

In a medium bowl, sift the whole-wheat flour, all-purpose flour, pumpkin pie spice and baking soda together.

In a separate bowl, mix the oil, pumpkin purée, yogurt, eggs and 1 cup sugar until just combined. Then, add 1 cup walnuts and reserved dry ingredients. Fold until just moistened, making sure not to over-mix.

Divide the batter evenly among the cups in the muffin tin, then sprinkle with remaining sugar and walnuts.

Place in the oven and bake for 35 to 40 minutes. Remove, let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

3. Pumpkin Grilled Cheese
This decadent and gooey recipe will have you wondering why you never tried pairing cheese and pumpkin together in the first place!


  • 1/2 cup pumpkin purée
  • 16 slices pumpernickel bread
  • 1/2 cup grated Gruyere cheese
  • 4 Tbsp. unsalted butter


First, spread the pumpkin purée evenly among the bread slices. Top one slice with a generous amount of cheese, then place the other slice on top, pumpkin side down.

Melt 1/2 tablespoon of butter in a large skillet over medium heat. Place the sandwich in the pan and cook until the first side is toasted - this should take about 3 minutes. Flip the sandwich and let it cook for an additional 3 minutes, or until the cheese is completely melted.

Remove from skillet and eat, or use a 3-inch pumpkin shape cookie cutter to cut the sandwich into festive Fall shapes!

4. Spicy Pumpkin Soup with Avocado Cream
Pair your pumpkin grilled cheese sandwiches with this soup from Southern Living magazine, or enjoy a bowl on its own.


  • 1 cup diced yellow onion
  • 3 Tbsp. olive oil – divided
  • 1 1/2 tsp. kosher salt – divide
  • 2 garlic cloves – chopped
  • 1 Tbsp. ground cumin
  • 1 29-ounce can pumpkin
  • 6-6 1/2 cups reduced-sodium chicken broth
  • 1 can chipotle peppers in adobo sauce
  • 1 Tbsp. adobo sauce from can
  • 1 medium avocado – peeled and diced
  • 1/2 cup whole buttermilk
  • 2 Tbsp. fresh lime juice
  • 2 Tbsp. extra virgin olive oil
  • 8 ounces smoked sausage – sliced
  • 1 cup black beans – drained and rinsed
  • 1/2 tsp. smoked paprika


First, place the onion, 2 tablespoons olive oil and 1 teaspoon salt in a Dutch oven. Then, transfer the pot to the stove top over medium-high heat. Cover and cook the onions until translucent. Remove lid and add garlic and cumin, cooking for another two minutes. Add 6 cups of broth, pumpkin, chipotle peppers and 1 tablespoon adobo sauce. Turn heat to high, let simmer and cook for 12 minutes.

In batches, transfer the soup to a food processor and blend for about a minute. Add additional broth to reach desired consistency. Pour back into the Dutch oven.

Clean out the food processor, and then add the avocado, buttermilk, lime juice, olive oil and remaining salt and blend until smooth. Set aside.

In a medium-skillet, fry the smoked sausage over high-heat until fully cooked. Stir in the black beans and paprika, cooking for an addition minute. Remove from heat and set aside.

Distribute soup evenly among serving bowls, add a spoonful of the sausage mixture and top with the avocado cream. Enjoy!