Favorite Pumpkin Recipes

Written By Judy Doherty
Creamy Pumpkin Pasta with Spinach and Walnuts

Creamy Pumpkin Pasta with Spinach and Walnuts

Yield 6
Author Judy Doherty
Prep time
20 Min
Cook time
30 Min
Total time
50 Min

Here is a pumpkin pasta dish that can be whipped together fast for a vegetarian feast that feels decadent.

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Ingredients

  • 8 ounces dried pumpkin pasta
  • 1 tablespoon EVOO (extra virgin olive oil)
  • 4 cloves garlic, minced
  • 1 shallot, minced
  • 1 tsp dried ground ginger
  • 1 tsp dried ground turmeric
  • 1/2 tsp cinnamon
  • 1 tsp red pepper flakes
  • 1 cup pureed pumpkin (canned)
  • 1 cup heavy cream
  • 1 cup vegetable broth
  • Pinch sea salt
  • 2 tsp hot sauce
  • ¼ cup sliced sundried tomatoes
  • 2 cups spinach leaves, raw, rinsed and dried, stems removed, divided in half
  • 1 cup toasted walnut pieces, divided in half
  • 1/4 cup Parmesan cheese

Instructions

  1. Cook pasta according to package directions. Drain in a colander, rinse lightly and allow to stand.
  2. Meanwhile, make the sauce. Heat the EVOO in a large Dutch oven skillet. Sauté the garlic, shallot, and seasonings for about 3 minutes over medium heat. Add the pumpkin, cream, broth, and salt. Bring to a boil. Add the hot sauce and sundried tomatoes, and cook for about 4 minutes until the tomatoes are soft. Add the spinach and continue to cook and stir until the spinach wilts.
  3. Add the pasta to the sauce in the Dutch oven. Add the rest of the raw spinach and stir. Pour into a serving bowl. Top with the remainder of the walnut pieces. Sprinkle a little pepper and grated Parmesan cheese. Serve hot.

Notes

To make this recipe vegan use coconut milk in place of the heavy cream and use vegan Parmesan cheese.

Nutrition Facts

Calories

340

Fat

31 g

Sat. Fat

11 g

Carbs

13 g

Fiber

3 g

Net carbs

10 g

Sugar

6 g

Protein

7 g

Sodium

303 mg

Cholesterol

48 mg
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Pumpkin Hummus

Pumpkin Hummus

Yield 12
Author Judy Doherty
Prep time
15 Min
Total time
15 Min

This delicious dip is great for any holiday celebration. Plus it doubles as a vegetarian pita sandwich filler.

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Ingredients

  • 2 cups hummus prepared store-bought
  • 1 cup pumpkin canned
  • 1 tsp olive oil
  • 2 tablespoons pumpkin seeds toasted in saute pan
  • 1 cup cauliflower florets
  • 1 cup radishes sliced
  • 1 cup sliced red peppers
  • 3 each pita bread toasted and sliced in wedges
  • 1/2 cup curly kale leaves are rinsed and dried and used for garnish

Instructions

  1. Mix the pumpkin and hummus. Place in a serving bowl. Make a swirl in the top and fill with olive oil. Add the toasted pepitas.
  2. Place the bowl on a serving platter. Surround it with the dippers.
  3. Serve and enjoy!

Notes

You can use this hummus as a dip or filler for vegetarian pita sandwiches. The toasted pepitas or pumpkin seeds really add a great flavor. 

Nutrition Facts

Calories

133.22

Fat

5.44 g

Sat. Fat

0.85 g

Carbs

17.02 g

Fiber

4.06 g

Net carbs

12.96 g

Sugar

1.56 g

Protein

5.6 g

Sodium

238.77 mg

Cholesterol

0 mg
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Snack
American
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Pumpkin Chocolate Cheesecake

Pumpkin Chocolate Cheesecake

Yield 12
Author Judy Doherty
Prep time
10 Min
Cook time
1 Hour
Total time
1 H & 10 M

This dessert is a winner. We love it because it is very classy and you can get away with serving thin slices.

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Ingredients

  • 1 cup Oreo cookies
  • 12 ounces cream cheese
  • 1/2 cup sugar
  • 1 tablespoon pumpkin pie spice
  • 2 each whole eggs
  • 2 cans pumpkin puree
  • 2 ounces bittersweet chocolate melted

Instructions

  1. Grind the cookie crumbs and pat into the bottom of a greased and papered spring form 9" cake pan.
  2. Cream the sugar and cheese together. Scrape the bowl and mix again several times. Add the pumpkin pie spice.
  3. Add the eggs one by one, scraping the bowl and mixing smooth each time.
  4. Add the pumpkin puree and mix smooth. Reserve one cup of the batter for the chocolate swirl. Pour the batter into the spring form pan.
  5. Mix the melted chocolate and remaining 1 cup of batter. If it is too stiff warm it a little. Add the chocolate to the pumpkin cheesecake and swirl in.
  6. Place the spring form pan on a baking tray. Preheat the oven to 350 degrees. Wrap the spring form pan with wet kitchen towels so they fully surround it.
  7. Bake the cheesecake until it is firm in the center like an omelette or quiche. A toothpick should come out clean. This takes about 45- 60 minutes.
  8. Remove from oven and cool. Remove the spring form pan and slide onto serving plate. Chill until ready to serve. Slice into 12 or more pieces.

Nutrition Facts

Calories

256.81

Fat

15.1 g

Sat. Fat

7.88 g

Carbs

27.95 g

Fiber

2.89 g

Net carbs

25.04 g

Sugar

18.96 g

Protein

4.45 g

Sodium

155.51 mg

Cholesterol

56.19 mg
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Dessert
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Pumpkin Flan

Pumpkin Flan

Yield 12
Author Judy Doherty
Prep time
5 Min
Cook time
45 Min
Total time
50 Min

I think this pumpkin flan is one of my favorite pumpkin desserts ever. The rich caramel drips down the firm, spicy, custard-rich pumpkin flan and is a show stopper. There is no pie dough needed! Don’t you love the color-rich pomegranate arils on the top?

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Ingredients

Caramel
  • 1/2 cup sugar
  • 1 tsp lemon juice
  • 2 tsp water
Filling
  • 1 15-ounce can pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 5 eggs
  • 1 12-ounce can of evaporated milk
  • 1 14-ounce-can sweetened condensed milk

Instructions

  1. Prepare the flan mold. It should be a ceramic bowl or tart pan with straight sides about 8 inches in diameter. And it should be ovenproof. Lightly grease the sides.
  2. Place the ingredients for the caramel in a stainless steel pot. Mix well and bring to a boil. Boil on high until the mixture is the color of iced tea.
  3. Immediately pour the caramel into the bottom of the flan mold.
  4. Prepare the custard by mixing the spices into the pumpkin with a whisk and then add the eggs one by one, mixing smoothly between each addition. Add the evaporated and condensed milk to the pumpkin/egg mixture and mix smoothly. Pour the custard into the tart pan. Bake in a 350-degree oven in a pan of water until the custard is firm in the center, about 45 minutes. Remove from the oven, cool briefly, then refrigerate overnight.
  5. Run a knife around the edges of the flan and invert onto a plate.
  6. Garnish with pumpkin seeds (pepitas) and pomegranate arils.
  7. Creme Brulee version:
  8. Skip the caramel sugar steps. Make the custard and bake in a tart pan in a water bath. Top with sugar and caramelize with a torch (omit lemon juice and water).

Nutrition Facts

Calories

216.59

Fat

6.95 g

Sat. Fat

3.77 g

Carbs

32.52 g

Fiber

1.1 g

Net carbs

31.41 g

Sugar

30.45 g

Protein

7.28 g

Sodium

100.23 mg

Cholesterol

87.67 mg
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Judy Doherty

I am a food, beverage, and CPG product photographer specializing in photos, stop motion, and video, with over 90,000 photos and motion graphics delivered. Clients hire me for my eye, creative direction, and passion for taking their idea to the next level.

My strength lies in a nimble and lean creative process. Clients love getting creative content at a reasonable cost since my studio can art direct, style, and shoot their images quickly and on budget. My studio features an extensive surface library and prop house with a fully equipped kitchen and two shooting studios.

My experience as a chef, stylist, and photographer has earned many awards, including APA Top 100, ACF Gold Medal, and a juried fine art photo exhibit at Art Basel Miami. I was Executive Pastry Chef for two Hyatt Hotels and Resorts before completing two post-baccalaureate certificates for Visual Art and Graphic Design at U.C. Berkeley Extension in San Francisco.

https://judydohertyphotography.com
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