Our Favorite Pumpkin Recipes

Pumpkins are irresistible. Their orange color complements the cascade of gold, reddish-brown, and purple hues of the changing leaves, and their roundness brings out the kid in all of us: a blank slate to carve, putting us in touch with our creativity and the thrill of everything "spooky." But what we love most about pumpkins is eating them!

Our favorite savory and sweet pumpkin recipes run the gamut from creamy soup to crunchy toasted pumpkin seeds for salads. Have you ever added spiced pumpkin butter to coffees, smoothies, cakes, cookies, and muffins? Well, you should. Go do it now! We'll wait. And who can forget our favorite pumpkin treat of all: the comforting goodness of a wedge of pumpkin pie, rife with the season's warm spices, such as cinnamon, clove, ginger, and nutmeg.

We're pump-ing our fists for these 10 pumpkin recipes, each an expression of this heartwarming and delicious fall treasure.

Pear and Pumpkin Soup

PREP TIME: 20 minutesCOOK TIME: 1 20 minutesTOTAL TIME: 1 hours 40 minutes

SERVINGS

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Ingredients

For the pear garnish
• 1 Harry & David® Royal Riviera® Pear
For the soup
• 2-3 tablespoons extra-virgin olive oil
• 4 cups sugar pumpkin (peeled and cubed)
• 2 Harry & David® Royal Riviera® Pears (peeled, cored, and chopped)
• 1 cup yellow onion (peeled and chopped)
• 2 garlic cloves (peeled and minced)
• 1 tablespoon sage leaves (chopped fresh, plus more for garnish)
• 12 teaspoon salt
• 14 teaspoon black pepper
• 18 teaspoon allspice
• 4 cups low-sodium vegetable broth
• 2 tablespoons Harry & David® Pumpkin Butter

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Instructions

For the pear garnish
1
To make the pear slices, preheat your oven to 200° F. Line a rimmed baking sheet with parchment paper.
2
Cut the pear lengthwise into very thin slices, removing any seeds as you go. Lay the slices out in a single layer on your prepared baking sheet. Then transfer to your oven.
3
Bake until the pear slices are dry to the touch, 60 to 80 minutes. Remove and set aside.
For the soup
1
Warm 2 tablespoons of the olive oil in a large stockpot over medium-high heat. Add the cubed pumpkin, chopped pears, and onion. Cook, stirring occasionally, for 7 to 9 minutes, or until the ingredients are starting to soften. If the bottom of your pot starts to get dry, add the remaining tablespoon of olive oil.
2
Stir in the garlic, sage, salt, black pepper, and allspice. Cook an additional 2 minutes, or until fragrant. Then stir in the vegetable broth. Partially cover the pot with a lid so it's slightly ajar and bring the soup to a simmer. Cook until the cubed pumpkin is very soft, about 25 to 30 minutes. Turn off the heat and allow the soup to cool slightly.
3
Purée soup using an immersion blender, regular blender, or food processor with the blade attachment. If using a blender or food processor, work in batches as necessary and be careful when transferring the soup so as not to burn yourself.
4
Return the puréed soup to your pot and warm it over medium heat. Add the pumpkin butter and stir until fully incorporated. Taste and adjust for salt and pepper, if necessary.
5
To serve, ladle the warm soup into bowls. Garnish with the pear slices and fresh sage leaves. Enjoy immediately.

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Notes

Leftover soup can be stored in an airtight container in your refrigerator for 3 to 4 days.

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Recipe Author: Theresa Gambacorta

Pumpkin Smoothie

PREP TIME: 5 minutesTOTAL TIME: 5 minutes

SERVINGS

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Equipment

• Blender

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Ingredients

For the smoothie
• 1 cup pumpkin puree
• 1 cup full fat plain Greek yogurt
• 12 cup Harry & David Pumpkin Butter
• 14 cup milk of choice
• 1 tablespoon Harry & David pure maple syrup
• 12 teaspoon pumpkin pie spice
• 1 cup ice cubes
For the topping
• Whipped cream
• Pumpkin pie spice
• Gingersnap cookie

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Shopping List

Pumpkin Butter

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Grade-A Pure Maple Syrup

Shop

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Instructions

1
Place all smoothie ingredients in a blender and puree until smooth.
2
Divide into two glasses and top each with whipped cream, a sprinkle of pumpkin pie spice, and a gingersnap cookie.

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Recipe Author: Theresa Gambacorta

Pumpkin Butter Baked Brie

PREP TIME: 15 minutesCOOK TIME: 25 minutesRESTING TIME : 5 minutesTOTAL TIME: 45 minutes

SERVINGS

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Equipment

• Baker's or butcher's twine

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Ingredients

• 1 sheet puff pastry (thawed)
• 14 cup Harry & David Pumpkin Butter
• 14 cup candied walnuts (or regular walnuts, chopped)
• 1 8-ounce brie cheese wheel (removed from packaging and rind in tact)
• 1 egg (lightly beaten)
• Cinnamon stick (for the stem)
• All-purpose flour

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Pumpkin Butter

Shop

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Instructions

1
Preheat oven to 350° F.
2
On a lightly floured surface, roll out the puff pastry to an approximately 11-inch square.
3
Spread the pumpkin butter evenly in the center of the pastry to form a 4-inch circle.
4
Sprinkle the walnuts evenly over the pumpkin butter and top with the brie.
5
Fold the corners of the pastry up over the brie and pinch to seal.
6
Cut 6 pieces of baker's twine or butcher's twine. Tie each individual piece of twine around the pastry, spacing them evenly apart. Keep the knotted side on the bottom, opposite the smooth pastry side.
7
Place the pastry-wrapped brie on a baking sheet lined with parchment and brush the top and sides of the pastry with the egg.
8
Bake for 25-30 minutes or until the pastry is puffed and golden brown.
9
Remove from the oven and allow to rest for 5 minutes.
10
Remove the baker's twine and carefully slide the cinnamon stick halfway into the top of the pastry so it sticks out like a pumpkin stem at the top.
11
Serve warm or at room temperature.

No Bake Pumpkin Cheesecake

PREP TIME: 10 minutesCHILL TIME : 4 hours TOTAL TIME: 4 hours 10 minutes

SERVINGS

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Equipment

• Silicone molds or muffin tin with muffin liners
• Hand mixer or stand mixer

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Ingredients

For the crust
• 1 cup crushed graham cracker crumbs
• 12 cup unsalted butter
• 2 tablespoons brown sugar
For the cheesecake
• 8 ounces cream cheese (room temperature)
• 2 tablespoons Harry & David Pumpkin Butter
• 12 cup sugar
• 1 teaspoon vanilla extract
• Pinch salt
• 1 teaspoons pumpkin pie spice (reserve 1/2 teaspoon for serving)
• 12 cup heavy cream
For the whipped cream
• 1 cup heavy cream
• 2 teaspoons granulated sugar
• 12 teaspoon vanilla extract

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Instructions

For the crust
1
Use either a silicone mold or a muffin pan lined with muffin cups.
2
In a medium microwavable safe bowl, melt the butter in 20-30 second increments. Once butter is fully melted, add in the graham cracker crumbs and brown sugar. Place a tablespoon of graham cracker crumbs into the bottom of your mold or muffin tin and press into an even layer. Place the crust in the fridge until finished mixing the cheesecake mixture.
For the cheesecake
1
Using a hand mixer or stand mixer, combine the cream cheese, pumpkin butter, sugar, vanilla extract, salt and 1 teaspoon pumpkin pie spice until well combined. Add in the heavy cream and continue to mix on medium for 1-2 minutes until light and fluffy.
2
Evenly spoon cheesecake batter on top of chilled graham cracker crust. Place muffin tin or silicone mold back in the fridge to allow the cheesecake to firm, about 3-4 hours, however overnight is best.
To serve
1
Once ready to serve, make the whipped cream by whipping heavy cream, sugar, and vanilla extract together in a stand mixer until stiff peaks form.
2
Remove cheesecakes from silicone mold or muffin tin and top each one with whipped cream and a sprinkle of pumpkin pie spice.

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Notes

If using a silicone mold, pop the cheesecake in the freezer for about 10 minutes and the cheesecakes will pop right out.

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Recipe Author: Theresa Gambacorta

Pumpkin Cheesecake Bites

SERVINGS

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Equipment

• Food processor
• 12-cup muffin tin with liners
• Wire rack

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Ingredients

For the crust
• 6-7 Cheryl's snickerdoodle cookies
• 4 tablespoons butter, melted
For the cheesecake
• 8 ounces cream cheese, softened
• 14 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree from a can
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice powder
• 12 tablespoon cornstarch
• 18 teaspoon salt
• Whipped cream (for serving)

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Instructions

1
Preheat the oven to 350℉.
2
Add the cookies to a food processor and add the melted butter. Pulse until crumbs form.
3
Line a standard 12-cup muffin tin with liners.
4
Scoop a heaping tablespoonful of the cookie crumb mixture into each muffin liner. Press the crumbs flat into the bottom of each cup.
5
Bake the crusts for 5 minutes, until golden. Set aside to cool.
6
Beat the cream cheese and brown sugar in a large mixing bowl until fluffy.
7
Add the eggs and beat until just combined.
8
Next add the pumpkin puree, vanilla extract, pumpkin pie spice, cornstarch, and salt, Mix until combined.
9
Divide the cheesecake mixture among the 12 cups and place on top of the cookie crust until they are 3/4 full.
10
Bake for 10-12 minutes until the top of the cheesecake is dry to touch and the center is jiggly.
11
Cool the cheesecake on a wire rack for at least an hour.
12
Top with whipped cream and a sprinkle of pumpkin pie spice and serve.