Recipes Pumpkin Delish Stuffed Whole

Welcome to my kitchen! Today, I’m going to share with you some delicious pumpkin recipes that will surely get you in the fall spirit. Pumpkin is such a versatile ingredient that can be used in both sweet and savory dishes, making it perfect for any meal of the day. So let’s get started and discover the wonders of baking with pumpkin!

How To Bake A Pumpkin

First up, let me show you how to bake a pumpkin properly. It’s super easy!

Ingredients:

• 1 medium-sized pumpkin

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Wash the pumpkin thoroughly and remove the stem.
3. Cut the pumpkin in half and scoop out the seeds and stringy fibers using a spoon.
4. Place the pumpkin halves on a baking sheet, cut-side down.
5. Bake for approximately 45-60 minutes, or until the pumpkin flesh is tender when pierced with a fork.
6. Allow the pumpkin to cool slightly, then remove the skin using a knife or your hands.

And there you have it, perfectly baked pumpkin ready to be used in your favorite recipes!

Recipes For Pumpkin Bake / The Best Pumpkin Bread

If you’re looking for a classic pumpkin recipe, Sally’s Baking has the best pumpkin bread recipe. This moist and flavorful bread will have your house smelling amazing!

Ingredients:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup canned pumpkin puree (not pumpkin pie filling)
• 1/4 cup apple cider or orange juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
3. In another bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, pumpkin puree, and apple cider or orange juice.
4. Add the wet ingredients to the dry ingredients and gently mix until just combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Slice the pumpkin bread and enjoy it with a cup of hot coffee or tea. It’s the perfect treat for chilly fall mornings!

Baked Pumpkin

Jamie Oliver has a fantastic recipe for baked pumpkin that brings out the natural flavors of the vegetable. It’s a simple yet delicious side dish that pairs well with any main course.

Ingredients:

• 1 whole pumpkin, approximately 3-4 pounds
• Olive oil, for drizzling
• Sea salt and black pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Wash the pumpkin thoroughly and pat dry.
3. Using a sharp knife, carefully cut off the top of the pumpkin and set it aside.
4. Scoop out the seeds and stringy fibers from inside the pumpkin.
5. Drizzle olive oil over the inside of the pumpkin and sprinkle with salt and pepper.
6. Replace the top of the pumpkin and place it on a baking tray.
7. Bake for 1.5-2 hours, or until the pumpkin is tender when pierced with a fork.
8. Remove the top and serve the baked pumpkin as a side dish, or scoop out the flesh and use it in other recipes.

Baked pumpkin is not only tasty but also makes for a stunning presentation on your dining table. Give it a try!

How to Cook a Whole Pumpkin

Now, let’s learn how to cook a whole pumpkin. This method is perfect if you want to use the pumpkin flesh as a base for soups or purees.

Ingredients:

• 1 whole pumpkin

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Wash the pumpkin thoroughly and pat dry.
3. Using a sharp knife, carefully cut off the top of the pumpkin and set it aside.
4. Scoop out the seeds and stringy fibers from inside the pumpkin.
5. Replace the top of the pumpkin and place it on a baking tray.
6. Bake for 1.5-2 hours, or until the pumpkin is soft and tender.
7. Remove the top and allow the pumpkin to cool slightly.
8. Scoop out the flesh, discarding the skin.
9. Mash or puree the cooked pumpkin according to your recipe’s instructions.

This method ensures that the pumpkin is cooked evenly and retains its natural sweetness. It’s a great way to use fresh pumpkin in your favorite fall recipes!

25 Pumpkin Recipes To Get You In The Fall Spirit

If you’re feeling adventurous and want to explore a variety of pumpkin recipes, Think About Such Things has compiled a list of 25 mouthwatering dishes that will get you in the fall spirit. From creamy pumpkin soups to decadent pumpkin desserts, there’s something for everyone!

Head over to their website and start experimenting with all the delicious pumpkin recipes. You won’t be disappointed!

Grain-Free Pumpkin Spice Muffins

If you’re following a grain-free or Paleo diet, Sonnet Lauberth from In Sonnet’s Kitchen has the perfect recipe for you. These grain-free pumpkin spice muffins are moist, flavorful, and incredibly satisfying.

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1/4 cup maple syrup
• 3 large eggs
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, sea salt, cinnamon, ginger, cloves, and nutmeg.
3. In another bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Enjoy these grain-free pumpkin spice muffins as a guilt-free treat or a quick breakfast on the go!

Ultimate Way To Make Roasted Pumpkin (Skin On)

If you want to take your roasted pumpkin to the next level, PantsDownApronsOn has the ultimate recipe for you. Roasting the pumpkin with the skin on adds an extra layer of flavor and a rustic touch.

Ingredients:

• 1 pumpkin, cut into wedges
• Olive oil, for drizzling
• Sea salt and black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Place the pumpkin wedges on a baking sheet.
3. Drizzle olive oil over the pumpkin and season with salt and pepper.
4. Toss the pumpkin wedges to evenly coat them with the oil and seasonings.
5. Spread the wedges in a single layer on the baking sheet.
6. Roast for 30-40 minutes, or until the pumpkin is caramelized and tender.
7. Remove from the oven and let the roasted pumpkin cool slightly before serving.

The roasted pumpkin with the skin on is not only delicious but also visually appealing. It’s a great side dish for your fall feasts!

Impossible Pumpkin Pie

If you’re looking for a healthier alternative to traditional pumpkin pie, Chocolate Covered Katie has the perfect recipe for you. This impossible pumpkin pie is made without crust, reducing the calorie and carbohydrate content while still maintaining a rich and creamy texture.

Ingredients:

• 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
• 1/2 cup pure maple syrup or agave nectar
• 1/4 cup flour (whole wheat, all-purpose, or gluten-free)
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon pure vanilla extract
• 1/4 cup milk of choice (dairy or non-dairy)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch pie dish.
2. In a bowl, whisk together the pumpkin puree, maple syrup or agave nectar, flour, pumpkin pie spice, baking powder, salt, vanilla extract, and milk until well combined.
3. Pour the mixture into the greased pie dish.
4. Bake for 45-55 minutes, or until the center is set and a toothpick inserted into the pie comes out clean.
5. Allow the pie to cool completely before serving.

This impossible pumpkin pie is a healthier alternative that doesn’t sacrifice flavor. You can enjoy this guilt-free dessert all season long!

Whole Pumpkin Baked with Cream

Edible Communities has a unique recipe for whole pumpkin baked with cream that will impress your guests. The pumpkin is first roasted until tender and then filled with a rich and creamy mixture. It’s the ultimate comfort food for the fall season!

Ingredients:

• 1 whole pumpkin, approximately 5-6 pounds
• 2 cups heavy cream
• 1 cup grated cheese (cheddar, Gruyere, or Parmesan)
• Salt and black pepper, to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash and dry the pumpkin thoroughly.
3. Carefully cut off