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Food

Forget the pumpkin latte; 9 great recipes for pumpkin that taste like pumpkin

Spiced pumpkin soup

With all the pumpkin and other great winter squash showing up at the market now, it’s time to make the most of the season with some recipe ideas. We’ve come up with nine great recipes for pumpkin that go beyond traditional pie. Enjoy it in soups, as pancakes or french toast for breakfast, as ice cream for dessert, and even in salads. For recipes that call for pumpkin puree, feel free to substitute canned pumpkin if you’d like -- it’s a great substitute if you don’t have time to make the puree yourself. Please click on the images below to go to the recipes.

Pumpkin-spiced french toast

Glenn Koenig / Los Angeles Times

With all the pumpkin spice-flavored and -scented things out there, we’ve found that some combinations are better than others. Flavor French toast batter with hints of cinnamon, nutmeg, ginger and clove and whisk in a little pumpkin puree. Then fry up that toast. It’s just like eating pumpkin pie, but for breakfast.

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Pumpkin bread

For the Los Angeles Times

Serve a warm slice of this bread alongside a simple salad for an easy dinner idea. The recipe, Monastery Pumpkin Bread, has been a favorite of readers for years, and was provided by the nuns of the Monastery of the Angels in Hollywood.

Pumpkin pie ice cream with pecan praline

Glenn Koenig / Los Angeles Times

Craving something sweet after dinner? Have your pie as a rich and creamy ice cream studded with bits of pecan praline. Make the ice cream base first thing in the morning and freeze, so it’s ready to dish up after a long day.

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Pumpkin pancakes

Los Angeles Times

This recipe uses canned pumpkin along with a medley of spices for fluffy cakes that come together in almost no time.

Roasted pumpkin salad

Kirk McKoy / Los Angeles Times

Pumpkin isn’t just for dessert, or for sweets or baked goods. Consider serving it as a first course, in a complex salad with leeks and bitter greens.

Pumpkin fritters

Los Angeles Times

Try eating just one of these fritters, from Farnsworth House Restaurant in Gettysburg, Pa.

Quick pickled pumpkin

Glenn Koenig / Los Angeles Times

It may sound surprising, but pumpkin makes for a great savory pickle. Cut the squash into larger chunks — an inch or so square — and salt them for a few hours to draw out moisture and soften the pieces. Rinse the pieces well, then add them to a pot of gently simmering white balsamic vinegar and water flavored with crushed garlic cloves, fresh sage, thyme and marjoram. Brown sugar adds a hint of sweetness and pairs well with the squash.

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Pumpkin-thyme dinner rolls

Kirk McKoy / Los Angeles Times

This recipe, from food writer Regina Schrambling, is a reminder that a well-made roll is something special. Crisp on the outside but tender at the center, and terrific enough to have been named one of our best recipes of the year in 2002. They adapt easily to even the most crowded holiday schedule. Make the dough the day before and give it a long, slow rise in the refrigerator, then bake when the oven is free before dinner.

Spiced pumpkin soup

Jay L. Clendenin / Los Angeles Times

Roasted chiles and a touch of chile powder add a little spice to this luxurious pumpkin soup. The heat is balanced with rich maple syrup. Make the soup ahead of time if you wish, as the flavor will continue to improve with age.

Love cooking as much as I do? Follow me on Twitter: @noellecarter.

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