All Things Pumpkin: Ways to Cook With This Fall Favorite!


I love pumpkin!

I’m the girl that will drink a pumpkin spice latte when they start making their debut in August and it’s still 100 degrees outside. I cannot wait until it’s officially “Fall.” I also keep a stash of canned pumpkin in my pantry for those occasions when I may just have a craving for pumpkin pie with homemade whipped cream in February.

But there is so much more you can do with pumpkin than simply decorate your porch or carve a jack-o-lantern. All kinds of goodies can be made with this seasonal squash! But not all pumpkins are created equal. For cooking, you’ll want to use sugar pumpkins (also called pie or sweet pumpkins), which are small and round. Long Island Cheese pumpkins, which are more oblong and can look like a wheel of cheese, are also good to eat. Field types are larger; have watery, stringy flesh; and are best used for decorating.

But I guess this only applies if you’re feeling adventurous and want to make homemade pumpkin puree. Here’s a recipe for those of you that like to live on the edge:

Not quite sure what to do with those pumpkin seeds from carving your pumpkins? Roast them for a yummy snack!

Another must-have recipe in your pumpkin collection is the classic pumpkin pie. I realize not everyone likes pumpkin pie, but there’s always at least one person that seems to enjoy it as a dessert option at Thanksgiving. That would be me. This is my absolute favorite recipe, courtesy of Zingerman’s Bakehouse in Ann Arbor, Michigan. I attended a week-long bake-cation many years ago to even acquire it, so I must love you to share it. It’s simple and delicious. However, I’m pretty sure if I included the pie crust recipe you’d never make this pie, so do yourself a favor and just buy a premade pie crust or use your favorite homemade pie crust recipe. No judgment here.

Pumpkin Pie Filling Ingredients

  • 3/4 c. sugar
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. clove
  • 2 large eggs
  • 2 cups pumpkin puree
  • 1 1/2 cups heavy cream
  • 1 partially baked pie crust
  • Preheat oven to 350 degrees.
  1. In a mixing bowl, combine the sugar, salt, cinnamon, ginger, and clove. Add the eggs to the sugar mixture and beat until well combined.
  2. Add the pumpkin puree and beat to combine.
  3. Gradually stir in the heavy cream and mix until completely smooth.
  4. Pour into the pre-baked pie crust. Bake at 350 for 45-50 minutes or until a knife inserted near the center comes out clean.
  5. Cool on a wire rack. Serve immediately or refrigerate. Top with whipped cream before serving. (optional) This is not an option for me. It’s necessary.

You need a pumpkin soup recipe in your arsenal, too. One of the great things about pumpkin is that it can be sweet or savory. I feel like some pumpkin soup recipes somehow end up too sweet. This recipe is just the right blend of sweet and savory with the chili cran-apple relish.

Happy fall!

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Camille Wilder moved to Waco from Fort Worth in 2017, and figures after living in Texas for over 20 years and marrying a native, she can officially be called a Texan. She's been married to her dream guy, Chris, for over 18 years and is blessed with three amazing kids: a bonus son, Addison, bonus daughter, Alexandra and her sweet son, Harrison. In her spare time, Camille enjoys yoga, hanging out with her family, trying out new recipes, baking goodies and sharing them with friends and eating lots of chips and queso, which she believes could totally be considered a food group.