Apples and pumpkins, the foods of October. They are both quintessentially autumn, don't you think? I can't get enough pumpkin treats in the autumn months. Pumpkin puree adds enough moisture that it can replace some (or all) of the fat in most baked goods. Plus, it lends a great texture and flavor!
If you don't want to buy the canned puree, making your own is easy. Simply preheat the oven to 350F. Meanwhile, cut the squash in half and scoop out the seeds. Roast the squash cut-side down in a bit of water at 350F for 45-60 minutes and allow to cool. Scoop out the flesh and puree. Easy as that!
Once you have your puree, whether it be homemade or canned, try one of these great pumpkin recipes to spice up your fall!
- Coffee Shop Pumpkin Syrup from Savvy Eats
- Double Chocolate Pumpkin Cake from Picky Palate
- Mini Pumpkin Tiramisus from My Baking Addiction
- Petite Pumpkin Spice Donuts from Blue-Eyed Bakers
- Pumpkin Chocolate Chip Cookie Pie from How Sweet It Is
- Pumpkin Chocolate Chip Granola Bars from Rather Be Baking
- Pumpkin Pie Pop Tarts from Joy the Baker
- Pumpkin Spiced Biscotti from Shugary Sweets
- Pumpkin Spice Pull-Apart Bread from Willow Bird Baking
- Pumpkin-Stuffed French Toast from Cookin' Canuck
- Pumpkin Sugar Cookie Bars from Good Life Eats
- Pumpkin Truffles from Yummy Mummy
- Pumpkin Whoopie Pies from Can You Stay for Dinner
What's your favorite pumpkin recipe?