Fall Flavors: Pumpkin’s Potential Beyond Lattes and Sweet Treats

As the holidays start to roll around, it's easy to spot the sudden outburst of pumpkin madness from your local coffee shop and the bakery down the block. But why should pumpkin spice lattes and pumpkin pies get all the glory? Doesn't that big, beautiful orange orb deserve more credit for its tastiness? We think it does. So please sit back, relax and prepare to be shocked at all the unique culinary possibilities for our friend the pumpkin.

Pumpkin Hummus

Seriously, is there anything better than hummus? Turns out there is: pumpkin hummus! This nonconforming hummus treads the delicate line between sweet and savory. Is it because it's confused about its own identity? Nope, this creamy concoction knows exactly what it is — delicious.

Recipe from Delish.

Ingredients:

• 1 cup pumpkin puree
• 1 15-oz. can chickpeas, drained and rinsed
• 1/2 cup of tahini
• 1/4 cup apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 1 chipotle pepper in adobo sauce
• 1/2 tsp ground cinnamon, plus more for garnish
• 1/2 tsp paprika, plus more for garnish
• Kosher salt
• 1 tsp toasted sesame seeds, for garnish
• Pita chips, for serving

Instructions:

1. In a large food processor, blend all ingredients until smooth.
2. Season with salt and spoon into a bowl.
3. Garnish with sesame seeds, paprika and cinnamon.

Pumpkin Smoothie

This protein-packed smoothie has all the ingredients to make your taste buds dance while giving you the energy to dance right along with them! It's like dessert in a glass without the added sugar and sweeteners. Maybe save this one for a warmer autumn day, or get toasty by the fire and then cool down with this slow sipper.

Recipe from No Diets Allowed.

Ingredients:

• 1 cup vanilla almond or coconut milk
• 1 scoop whey or vegan vanilla protein powder
• 1 banana, peeled
• 1/2 cup fresh pineapple chunks
• 1/2 apple with seeds and core
• 1/2 cup pumpkin puree
• 1/2 tsp cinnamon
• 1 cup ice

Instructions:

1. Add ingredients to blender in order listed. Blend on highest option for 30 to 45 seconds until reaching the desired consistency.
2. To make it thicker, add more ice 1/2 cup at a time or a frozen banana until desired consistency is reached.

Pumpkin Breakfast Sausages

If you try hard enough, pretty much anything can be for breakfast. But these pumpkin sausages really fit into any morning routine like a dream. With just four (your read that right) ingredients, these patties are easy to make even in a rush.

Recipe from Physical Kitchness.

Ingredients:

• 1 pound lean ground pork
• 3/4 cup pumpkin puree
• 1 1/2 tsp pumpkin pie spice
• 4 medjool dates, pitted and finely chopped

Instructions:

1. Combine the pork, pumpkin puree, pumpkin pie spice and chopped medjool dates in a large bowl.
2. Form into six to eight patties.
3. Heat a medium or large skillet over medium-high heat and spray or lightly coat with oil of choice. Place the patties into the pan and sear three to four minutes per side, until cooked through.
4. If freezing, allow patties to cool completely, then cover individually in plastic wrap and freeze for up to four months.

Thai Curry Pumpkin Seeds

Roasted pumpkin seeds might not be the most inventive recipe, but this take on a classic will have you reassessing what's possible with the right spices. With a dash of this and a sprinkle of that, this relatively simple creation has a nice zing to it that will leave your mouth nice and warm, even outside in the cold.

Recipe from My Life Cookbook.

Ingredients:

• 1/2 cup fresh pumpkin seeds
• 1 tbsp coconut oil
• 1 tsp red curry paste (I used Mae Ploy)
• 1/4 tsp salt
• 1 tsp brown sugar sweetener

Instructions:

1. Preheat oven to 350 degrees F.
2. Melt your coconut oil in the microwave — it should take about 30 seconds or so.
3. Add the curry paste and mix well.
4. Place pumpkin seeds on a sprayed cookie sheet and pour the oil mixture over top.
5. Try to incorporate the oil with the seeds as best you can using a spoon.
6. Sprinkle salt and brown sugar over seeds.

Savory Baked Pumpkin

Sometimes it's nice to have a simple side dish can adapt to any meal. That's where baked pumpkin comes in. For your next potluck or home dinner, try swapping out your potato dish with savory baked pumpkin chunks. They go with everything: fish, chicken, steak, casseroles and, of course, all veggie meals!

Recipe from Healthy Recipes.

Ingredients:

• 1 sugar pumpkin, 2 lbs
• 1 tbsp olive oil
• 1 tsp kosher salt
• 1 tsp chili powder
• 1 tsp garlic powder

Instructions:

1. Preheat oven to 425 degrees F. Set oven rack to the lowest position. Line a large baking sheet with parchment paper.
2. Wash the pumpkin and cut the stem off. Place in the microwave and microwave 1 minute on high to soften.
3. Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Use a large metal spoon to remove the pulp and the seeds. If stubborn pulp remains, cut it with kitchen scissors.
4. Cut each half of the pumpkin into four 1-inch-thick moon-shaped slices, discarding the ends.
5. Using a vegetable peeler, peel the skin.
6. Cut each pumpkin slice into 1-inch cubes.
7. Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Drizzle with oil, sprinkle with the seasonings and use your hands to evenly coat the pumpkin.
8. Bake the pumpkin cubes until tender, 30-40 minutes, tossing them halfway through. Serve the savory baked pumpkin immediately.

As you can see, your jack-o’-lantern is also a jack-of-all-trades! Hopefully you’ll try out one of these recipes this fall, or maybe it will inspire you to make your own pumpkin invention. Whether it’s stovetop or oven, the possibilities of pumpkin-inspired dishes are endless.