Pumpkin Recipes
Cozy pumpkin recipes for fall — soups, breads, pies, pastas, and creative savory dishes beyond the latte.
★ Fan Favorite
Fan FavoritePumpkin Pancakes With Whipped Cream and Maple Syrup
Few foods signify the cozy, wonderful experience of fall more completely than pumpkin. These fluffy pumpkin pancakes are the ideal breakfast for crisp fall mornings.
HexClad CookwareIngredients
- 1 cup Pumpkin puree
- 1 cup Milk
- 1 large Egg
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- 1 tsp Ground allspice
- 1 tsp Ground cinnamon
- 1 tsp Ground ginger
- Neutrail oil or butter, for the pan
- for serving Powdered sugar, melted buter, whipped cream, or maple syrup
Instructions
- 1In a large bowl, whisk together the pumpkin, milk, oil, and eggs.
- 2In a medium bowl, whisk together the flour, salt, baking powder, baking soda, allspice, cinnamon, and ginger.
- 3Add the dry ingredients to the pumpkin mixture, and fold with a flexible spatula until just combined.
- 4Heat a 12" HexClad pan or griddle pan over medium-low heat. Add enough oil or butter to lightly coat the pan. Ladle 2 tablespoons of batter onto the pan or griddle to make each pancake, allowing at least 1" space between each pancake. Flip when bubbles rise to the surface and the bottoms are golden brown, 2 to 4 minutes. Repeat with remaining batter, adding more oil or butter to the pan as needed.
- 5Serve topped with powdered sugar, melted butter, whipped cream, or maple syrup.
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Open in Pepper →Why Pumpkin Is So Much More Than a Fall Flavor
Pumpkin's mild sweetness and earthy depth make it one of the most versatile seasonal ingredients. It works in sweet applications like pie and bread, but it's equally compelling in savory dishes — pumpkin soup, pasta sauce, and roasted pumpkin with tahini are all excellent.
Canned pumpkin puree is a pantry staple that lets you cook with pumpkin year-round. It adds moisture and richness to baked goods, body to soups and curries, and a natural sweetness that reduces the need for added sugar.
On Pepper, home cooks return to their favorite sweet, savory, and everything-in-between pumpkin recipes again and again.
Quick Tips
- 1
Canned vs. fresh pumpkin
Canned pumpkin puree is more consistent and less watery than fresh — stick with it for baking. If you use fresh, roast the pumpkin first and strain off excess liquid through a cheesecloth before measuring.
- 2
Toast your spices first
For pumpkin spice blends, toast the cinnamon, ginger, and cloves in a dry pan for 30 seconds before adding them. It wakes up the aromatics and gives soups and baked goods a deeper, warmer flavor.
- 3
Balance sweet with acid
Pumpkin's natural sweetness can go one-note fast. A squeeze of lemon juice or a splash of apple cider vinegar in soups and savory dishes cuts through and brightens the whole thing.
- 4
Don't skip the fat
Pumpkin flavor is fat-soluble, so don't skimp on butter, olive oil, or coconut milk. A dish made with good fat tastes much more robustly pumpkin-y than a low-fat version.
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