The only 3 pumpkin recipes you will ever need

We all love our pumpkin spice lattes but how can we get more of that pumpkin-y goodness in our life? Baking and cooking with pumpkin is one of fall’s great culinary treats, and we’re here to help you enjoy it with three super simple pumpkin recipes. Make all three (two sweet and one savoury) and you’re covered for breakfast, dinner and dessert!

Pro tip: These recipes call for pumpkin spice which is readily available in grocery stores, but also so easy to make at home. Mix up your own batch with these ingredients: 1 tablespoon cinnamon and 1 teaspoon each of ginger, nutmeg, and allspice. Add to a container with lid and shake before using.

Ready to get cooking?

Photo Credit: karepa

INGREDIENTS
●        1¾ cups sugar
●        ½ cup vegetable oil
●        2 large eggs
●        796 mL pumpkin puree
●        2 cups all-purpose flour
●        1 tablespoon pumpkin spice
●        1 teaspoon baking soda
●        ½ teaspoon baking powder
●        ½ teaspoon table salt

INSTRUCTIONS

1. Preheat the oven to 325°F. Grease and flour 2 loaf pans.
2. In large bowl whisk together oil and sugar. Whisk in the eggs until well-combined. Add in the pumpkin puree and mix well.
3. Mix in the flour, salt, pumpkin pie spice, baking soda and baking powder until just combined. Do not over mix.
4. Divide batter evenly between the loaf pans. Bake 40-60 minutes or until toothpick comes out clean.
5. Allow the loaves to cool on a wire rack for 10 minutes before removing from the pans. Cool to room temperature and enjoy!

INGREDIENTS
●        1 tablespoon butter
●        1 medium onion diced
●        1 carrot peeled and roughly chopped
●        1 small sweet potato peeled and roughly chopped
●        1 kilogram pumpkin peeled and deseeded, roughly chopped
●        5 cups chicken stock
●        ½ tablespoon brown sugar
●        ½ teaspoon ground cumin
●        ¼ teaspoon ground ginger
●        1/8 teaspoon ground nutmeg
●        Salt and pepper to taste
●        1 bay leaf
●        Cream to taste

INSTRUCTIONS

1. Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and sauté for 2-3 minutes.
2. Season with sugar and all spices. Cook vegetables for another 3-4 minutes, until they are starting to soften and brown.
3. Add chicken stock and bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
4. Take the pot off the heat and blend soup in blender in batches.
5. Add soup back to pot and reheat over medium heat. Stir in cream until desired consistency achieved. Serve with sliced crusty bread and don’t forget to dip!

INGREDIENTS
●        1 frozen pie crust
●        796mL can pumpkin puree
●        300 mL can sweetened condensed milk
●        2 large eggs
●        ½ teaspoon salt
●        2 teaspoons pumpkin pie spice
●        whipping cream, for serving

INSTRUCTIONS

1. Preheat oven to 425°F.
2. Whisk together pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into pie crust. Place pie crust on a baking sheet and cover edges with foil strips or a pie shield.
3. Bake at 425°F for 10 minutes, then lower to 350°F and bake for an additional 30-40 minutes or until the pie looks almost set.
4. Remove from oven and let cool, then chill before serving with generous dollops of freshly whipped cream. Yum!