Although roasted pumpkin is absolutely delicious, pumpkins have so much versatility in both sweet and savoury recipes!
Check out these easy as Pumpkin Pie recipes we have collected just for you –
Easy Pumpkin, Spinach and Ricotta Cannelloni
Recipe sourced from Super Food Ideas
Ingredients
- 400g pumpkin, pureed
- 400g ricotta
- 1/3 cup fresh basil leaves, chopped
- 2/3 cup finely grated parmesan
- 4 fresh lasagne sheets
- 1 cup grated mozzarella
- 1 gem lettuce, leaves separated
- 125g cherry tomatoes, halved
- 2 baby cucumbers, quartered length-ways
- 1/2 small red onion, thinly sliced
- 1/4 cup small fresh basil leaves, plus extra to serve
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
Method
- Preheat the oven to 180C/160C fan-forced. Lightly grease a 5cm-deep, 20cm x 32cm rectangular baking dish. Place puree in a large jug. Add 3/4 cup water. Season with salt and pepper. Stir to combine.01:14
- Pour half this mixture into the prepared dish, spreading evenly over base.
- Place spinach in a sieve set over a bowl. Using the back of a spoon, press spinach to drain excess liquid. Place ricotta, spinach, chopped basil and half the parmesan in a large bowl. Season with salt and pepper. Mix well to combine. Cut each lasagne pasta sheet in half crossways.
- Place 1/2 cup ricotta mixture along 1 long edge of 1 piece of pasta. Roll up to enclose filling. Place in a prepared dish, seam side down. Repeat with remaining ricotta mixture and pieces of pasta. Spoon remaining puree mixture over cannelloni. Cover with foil. Bake for 50 minutes.
- Increase oven to 220C/200C fan-forced. Remove foil from cannelloni. Sprinkle it with mozzarella and remaining parmesan. Bake, uncovered, for 10 minutes or until cheese is golden and melted
- Place lettuce, tomato, cucumber, onion and basil leaves in a serving bowl. Toss to combine. Whisk oil and vinegar in a small bowl. Season with salt and pepper. Drizzle dressing over salad. Sprinkle cannelloni with extra basil leaves and serve with salad.
Soft Pumpkin Cookies
Recipe by Lovely Little Kitchensmall
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/2 cup butter, softened
- 1 cup pure pumpkin, pureed
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
Method
- Line baking sheets with parchment paper or spray with non-stick baking spray.
- Combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- Beat granulated sugar and butter with mixer on medium high speed, then blend in pumpkin, egg, and vanilla until incorporated.
- Gradually mix in flour and dry ingredients. Refrigerate dough for 3-4 hours.
- Preheat the oven to 200 degrees celsius.
- Scoop dough into one inch balls. Roll in powdered sugar, place dough balls on a baking sheet (12 per sheet) and bake for 11-13 minutes.
- Remove from the baking sheet onto a cooling rack. When completely cool, store cookies in an airtight container.
Creamy Pumpkin Carbonara with Pancetta and Crispy Sage
Recipe by Kayla Sciacca from Australian Eggs
Ingredients
- 1 cup pumpkin puree
- 2 eggs room temperature
- 3 egg yolks room temperature
- 1/4 cup cream
- 1 cup parmesan grated
- sea salt and pepper *to season
- 500g spaghetti
- 1/2 cup sage leaves
- 100g pancetta thinly diced
- 1 garlic clove
- olive oil
- parmesan cheese grated *extra to serve
Method
- Place the pumpkin puree, eggs, egg yolks, cream and parmesan into a large bowl. Season with salt and pepper and whisk until combined. Set aside.
- Bring a large pot of water to the boil. Season with salt, add spaghetti and cook according to packet instructions. Reserve ½ cup pasta water before draining. Set aside.
- Heat the olive oil in a frypan over medium heat. Carefully add the sage leaves and cook for 10 seconds or until crispy. Remove from the pan and set aside.
- Return the frypan to low-medium heat. Add pancetta and cook for 4-5 minutes, add garlic clove and cook for another minute. Remove garlic clove and discard. Add drained spaghetti to the pancetta oil mixture and toss to coat, allowing the spaghetti to absorb the flavoured oil.
- Carefully pour the spaghetti, pancetta and oil into the bowl containing the creamy pumpkin sauce and quickly toss to combine. Add pasta water as required to create a luscious creamy sauce.
- To serve, place the spaghetti onto a serving platter and top with crispy sage leaves, a good grating of parmesan and a little black pepper.
Pumpkin Muffins
Recipe by Kazandy
Ingredients
- 2 cups self-raising flour sifted
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp bicarbonate of soda
- 1/2 cup brown sugar
- 1 egg
- 1/2 cup milk
- 1/4 cup oil
- 1 cup pumpkin mashed
Method
- Mix all dry ingredients in a bowl.
- Add egg, milk, oil and pumpkin, and continue to mix.
- Bake in a muffin pan at 180C for 20-25 minutes or until done.
Pumpkin, Kale and Feta Quiche
Recipe by Pampas
Ingredients
- 400 g pumpkin peeled cut into 2cm pieces
- 1 garlic clove thinly sliced
- 2 tsp olive oil
- 2 sheets Pampas lite shortcrust pastry thawed
- 5 leaves kale trimmed
- 5 eggs
- 60 g feta crumbled
- 1/4 cup fresh flat-leaf parsley
Method
- Preheat the oven to 220˚C conventional or 200˚C fan-forced. Line an oven tray with baking paper. Place pumpkin and garlic on a tray. Drizzle with oil and season with salt and pepper. Roast for 20 minutes or until golden.
- Meanwhile, lightly spray a 20cm spring-form tin with oil. Cut 1 pastry sheet into three 8cm wide strips. Cut a 22cm circle from the remaining sheet. Line sides of tin with pastry strips, cutting the last strip to fit. Line base with larger circle, overlapping excess pastry up the side. Press to seal. Line pastry with baking paper and fill with pastry weight or dried beans. Bake for 15 minutes along with pumpkin. Remove weights and paper and bake for 5-10 minutes or until light golden.
- Meanwhile, place kale in a heatproof bowl and pour over boiling water to cover. Stand for 10 seconds. Drain and cool under cold water. Drain again. Using hands, squeeze out excess moisture. Finely shredded. Whisk eggs in a large bowl and season with salt and pepper. Place kale, pumpkin and 40 grams of feta in a tart shell. Pour over egg and top with remaining feta. Reduce the oven to 200˚C conventional or 180˚C fan-forced. Bake for 25 minutes or until set. Stand for 5 minutes. Remove from tin.
- Serve topped with parsley.
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