Autumn Pumpkin: More Than Just Pie

There is a certain magic that fills the air when autumn arrives. The air gets crisp, the leaves turn into a beautiful tapestry of red and gold, and pumpkins start appearing everywhere. For many of us, the sight of a pumpkin immediately brings one thing to mind: pie. And while a classic pumpkin pie is one of the great joys of the season, this humble squash has so much more to offer. It’s a versatile ingredient that shines in both sweet and savory dishes, ready to bring its comforting flavor to your entire autumn menu.

I used to think of pumpkin as a one-trick pony, reserved only for that Thanksgiving dessert. But once I started exploring its possibilities, a whole new world of seasonal cooking opened up. This post is a celebration of the wonderful, versatile autumn pumpkin. We are going to move beyond the pie and discover all the delicious ways you can cook and bake with this fall superstar. Let’s get cozy and explore the amazing rhythm hidden inside that bright orange shell.

Understanding Your Pumpkins

The first step to great pumpkin dishes is choosing the right pumpkin. The large pumpkins sold for carving are typically not the best for cooking. They tend to be watery, stringy, and lacking in flavor. Instead, look for smaller varieties specifically grown for eating.

• Sugar Pumpkins (or Pie Pumpkins): Sugar Pumpkins are your go-to for most recipes. They are small, round, and have a sweet, dense, and smooth flesh that is perfect for making puree.
• Long Island Cheese: This heirloom variety looks like a flattened, tan wheel of cheese. Long Island Cheese has a deep orange, stringless, and wonderfully sweet flesh.
• Kabocha Squash: While technically a squash, this Japanese variety has a flavor and texture very similar to pumpkin. Kabocha Squash is nutty, sweet, and has a fluffy texture when cooked.

When selecting a pumpkin, look for one that feels heavy for its size and has a firm, blemish-free skin. A whole, uncut pumpkin can be stored in a cool, dark place for a month or two.

Pumpkin Preparation Basics: From Squash to Puree

Canned pumpkin puree is incredibly convenient, but making your own from a fresh pumpkin is a simple and rewarding process.

The flavor is often richer and more complex. It's a beginner-friendly skill that will elevate your autumn cooking.

How to Make Homemade Pumpkin Puree:

1. Prep the Pumpkin: Preheat your oven to 400°F (200°C). Carefully cut your sugar pumpkin in half from top to bottom. Use a sturdy spoon to scoop out the seeds and stringy bits. (Don't throw away the seeds. You can roast them for a delicious snack.)
2. Roast It: Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper. Roast for 40-60 minutes. The timing will depend on the size of your pumpkin. It's ready when the skin is blistered and a fork can easily pierce the flesh.
3. Cool and Scoop: Let the pumpkin cool until you can safely handle it. Once cooled, the skin will often peel right off. If not, simply use a spoon to scoop the soft flesh out.
4. Puree It: Place the cooked pumpkin flesh in a food processor or blender. Blend until it is completely smooth. If it seems too thick, you can add a tablespoon or two of water.

Your homemade puree is now ready to use. It can be stored in an airtight container in the refrigerator for up to a week or frozen for several months.

Creative Pumpkin Recipes Beyond the Pie

Now that you have your puree, let's explore some delicious ways to use it.

1. Savory and Creamy Pumpkin Soup

This soup is the essence of autumn comfort in a bowl. It’s silky, savory, and has just a hint of warming spices.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree (homemade or canned)
• 4 cups vegetable or chicken broth
• ½ cup heavy cream or coconut milk
• ½ teaspoon ground nutmeg
• Salt and black pepper to taste

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
2. Stir in the pumpkin puree, broth, and nutmeg. Bring the mixture to a simmer.
3. Reduce the heat to low and let it simmer for about 15 minutes to allow the flavors to meld.
4. Use an immersion blender to puree the soup until it is completely smooth. Alternatively, you can carefully transfer it in batches to a regular blender.
5. Stir in the heavy cream or coconut milk. Season generously with salt and pepper. Serve warm, perhaps with a swirl of cream and some roasted pumpkin seeds on top.

2. Fluffy Pumpkin Spice Pancakes

Start your crisp autumn mornings with a stack of these incredible pumpkin pancakes. They are light, fluffy, and full of cozy fall flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup milk
• ½ cup pumpkin puree
• 1 large egg
• 2 tablespoons melted butter

Instructions:

1. In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
2. In a separate medium bowl, whisk together the milk, pumpkin puree, and egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. A few lumps are okay; do not overmix. Gently fold in the melted butter.
4. Heat a lightly oiled griddle or skillet over medium heat. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes per side, until golden brown and cooked through.
5. Serve warm with a pat of butter and a drizzle of maple syrup.

3. Chewy Pumpkin Snickerdoodle Cookies

This recipe combines two fall favorites: pumpkin and snickerdoodles. These cookies are soft, chewy, and coated in cinnamon sugar.

Ingredients:

• For the coating: ¼ cup granulated sugar and 1 teaspoon cinnamon
• For the cookies:
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• ¾ cup pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a small bowl, mix the ¼ cup of sugar and 1 teaspoon of cinnamon for the coating.
3. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt.
4. In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy. Beat in the pumpkin puree, egg, and vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Roll the dough into 1.5-inch balls and roll each ball in the cinnamon-sugar mixture to coat. Place them 2 inches apart on the prepared baking sheets.
7. Bake for 10-12 minutes, until the edges are set. The centers will still be soft. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Tips, Tricks, and Flavor Pairings

• Flavor Buddies: Pumpkin pairs beautifully with warming spices like cinnamon, nutmeg, ginger, and cloves. It also works well with savory herbs like sage and thyme.
• Sweet and Savory: Don't be afraid to use pumpkin in savory dishes like pasta sauce, risotto, or even chili. Its natural sweetness balances other flavors wonderfully.
• Storing Puree: Freeze leftover pumpkin puree in an ice cube tray. Once frozen, you can transfer the cubes to a freezer bag. This makes it easy to add a small amount to smoothies or oatmeal.

An Autumn Full of Flavor Awaits

Pumpkin season is a special time of year, a rhythm of nature that brings warmth and comfort into our kitchens.

By looking beyond the pie, you can unlock the full potential of this amazing autumn vegetable. From creamy soups to fluffy pancakes and chewy cookies, pumpkin is ready to be the star of your seasonal cooking.

I hope you feel inspired to pick up a sugar pumpkin on your next trip to the market and try something new. Embrace the flavors of the season and have fun experimenting.

Our Food Rhythms would love to hear about your pumpkin creations in the comments below!