Pretty Pumpkin Dishes

Pretty Pumpkin Dishes

With the start of fall, comes plenty of opportunities to savor pumpkin flavored dishes and beverages. Each of the recipes below are perfect to try from now ‘til the holidays. Here are some new things to cook this fall.

Pumpkin Spice Pretzels

Serve these spiced pretzels at your Halloween party this year! This is perfect for any function where you need to get creative, and serve over a dozen guests.

Time Needed: 1 hour and 30 minutes

Serves: 18-20


  • 24 oz. of white chocolate
  • 1 tsp. of pumpkin spice
  • 1 to 2 drops of orange food coloring, optional
  • 1/2 lb. of pretzel twists
  • Orange sprinkles


  1. Line three large baking sheets with parchment paper or silicone baking mats.
  2. Melt 20 ounces of white chocolate in the microwave for 15 seconds.
  3. Stir the white chocolate and repeat step two until melted
  4. Stir in your pumpkin spice and orange food coloring.
  5. Dip pretzels three-quarters into the warm chocolate.
  6. Remove and gently shake to allow the excess chocolate to drip off.
  7. Place pretzels onto a baking sheet, and drizzle leftover chocolate.
  8. Top off with sprinkles and transfer pretzels to fridge before serving.

Pumpkin Soup

This is a perfect lunch side to prepare on the first cool fall day. This recipe offers enough to serve your whole family.

Time Needed: 1 hour and 15 minutes

Serves: 3-4


  • 2 small (sugar/pie) pumpkins
  • 2 shallots, diced
  • 3 cloves of garlic, minced
  • 2 c. of vegetable broth
  • 1 c. of light coconut milk
  • 2 tbsp. of maple syrup
  • 1/4 tsp. of sea salt
  • 1/4 tsp. of black pepper
  • 1/4 tsp. of cinnamon
  • 1/4 tsp. of nutmeg
  • 1 tbsp. of olive oil


  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Use a sharp knife to cut the tops of your pumpkins. Cut them in half.
  3. Use a spoon to scrape out seeds and strings.
  4. Brush the flesh with oil. Place on baking sheet face down.
  5. Bake for 45-50 minutes or until you can pierce a fork through the skin.
  6. Let skin cool for 10 minutes, then peel away and set the pumpkin aside.
  7. In a large saucepan, add your olive oil, shallots, and garlic. Cook over medium heat until slightly browned, which should be about two to three minutes.
  8. Add remaining ingredients to the saucepan, including your pumpkins, and simmer.
  9. Transfer soup ingredients mixture over to a blender. Place a towel over the top lid to prevent any accidents from occurring.
  10. Transfer back to saucepan and cook over medium-low heat for five to ten minutes.
  11. Adjust seasonings as necessary and enjoy!

Pumpkin Pancakes

This twist on pancakes is a great way to enhance your mornings. Try these before heading to football practice or a recital during the weekend.

Time Needed: 40 minutes

Serves: 6


  • 1 1/2 c. of milk
  • 1 c. of pumpkin puree
  • 1 egg
  • 2 tbsp. of vegetable oil
  • 2 tbsp. of vinegar
  • 2 c. of all-purpose flour
  • 3 tbsp. of brown sugar
  • 2 tsp. of baking powder
  • 1 tsp. of baking soda
  • 1 tsp. of ground allspice
  • 1 tsp. of ground cinnamon
  • 1/2 tsp. of ground ginger
  • 1/2 tsp. of salt


  1. Grab a bowl and mix the milk, pumpkin, egg, oil, and vinegar together.
  2. Combine flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger, and salt in a separate bowl.
  3. Stir into the pumpkin mixture just enough to combine.
  4. Heat a lightly oiled griddle over medium-high heat.
  5. Pour the batter onto the griddle. Each pancake should be made using about 1/4 cups of batter.
  6. Cook until brown on both sides and serve.

Pumpkin Popovers

What’s for dessert? Skip the pumpkin pie and go with these delicious popovers. You can even have these with your morning coffee.

Time Needed: 1 hour and 10 minutes

Serves: 6


  • 4 tbsp. of melted butter (1 tbsp. to grease custard cups)
  • 3 large eggs
  • 6, 6 oz. custard cups
  • 1 c. of milk
  • 1 c. of all-purpose flour
  • 1 1/4  tsp. of pumpkin spice
  • 1/2 tsp. of Kosher salt
  • 3 pinches of confectioners’ sugar


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Grease custard cups with melted butter. Set on a rimmed baking sheet
  3. In a blender, combine eggs, milk, 3 tbsp. of melted butter, flour, pumpkin spice and salt. Blend until smooth.
  4. Pour 1/3 cup of batter into each custard cup.
  5. Bake for 50 minutes.
  6. Remove popovers and cut a small slit in the top of each to release steam.
  7. Bake for an additional 10 minutes.
  8. Immediately remove popovers; loosen with spatula if one becomes stuck.
  9. Dust with confectioners’ sugar and enjoy!

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