As the seasons change and fall arrives, many of us start to crave the warm, comforting flavors that come with the harvest season. One ingredient that’s particularly popular during this time of year is Cinderella pumpkin, a type of squash that’s sweet and versatile enough to be used in a wide range of recipes.
From soups and risottos to pies and breads, Cinderella pumpkin can add a delicious twist to many classic dishes. In this article, we’ll explore 18 mouthwatering recipes that showcase the best of what this season has to offer. Whether you’re looking for a hearty soup to warm up on a chilly day or a sweet treat to enjoy with family and friends, we’ve got you covered.
Roasted Cinderella Pumpkin with Honey and Thyme
Roasted Cinderella Pumpkin with Honey and Thyme: Elevate your fall meals with this sweet and savory roasted pumpkin dish, perfectly balanced by the warmth of honey and thyme. This recipe is a delightful twist on traditional roasted pumpkins.
Ingredients:
– 1 (2-3 pound) Cinderella pumpkin, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 tablespoon honey
– 2 sprigs fresh thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the pumpkin cubes with olive oil, honey, thyme, salt, and pepper until evenly coated.
3. Spread the pumpkin mixture on a baking sheet in a single layer.
4. Roast for 30-40 minutes or until the pumpkin is tender and caramelized, flipping halfway through.
5. Serve warm or at room temperature, garnished with additional thyme leaves if desired.
Cooking Time: 30-40 minutes
Cinderella Pumpkin Soup with Coconut Milk
Transform your taste buds into a magical kingdom with this creamy and comforting pumpkin soup recipe, infused with the richness of coconut milk.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh herbs (such as parsley or thyme) for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened.
2. Add pumpkin cubes and cook for 5 minutes, stirring occasionally.
3. Pour in chicken broth, heavy cream, and coconut milk. Bring to a simmer.
4. Reduce heat to low and let soup cook for 20-25 minutes or until pumpkin is tender.
5. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs.
Cooking Time: 25-30 minutes
Cinderella Pumpkin Risotto with Sage
Transform your dinner table into a royal court with this creamy and savory Cinderella Pumpkin Risotto with Sage. This recipe combines the comforting warmth of risotto with the sweet and earthy flavors of pumpkin, sage, and Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup roasted pumpkin puree (see note)
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese for serving
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes.
2. Add garlic and cook for an additional minute.
3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. Add warmed broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in pumpkin puree and white wine (if using). Season with salt and pepper.
6. Stir in butter and chopped sage leaves.
7. Serve immediately, topped with grated Parmesan cheese.
Cooking Time: 30-40 minutes
Spiced Cinderella Pumpkin Bread
Transform your kitchen into a fairy tale with this moist and aromatic Spiced Cinderella Pumpkin Bread. The perfect treat for the fall season, this recipe combines the warmth of cinnamon, nutmeg, and ginger with the comfort of pumpkin puree.
Ingredients:
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– Confectioners’ sugar for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, and eggs. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
6. Let cool on a wire rack before dusting with confectioners’ sugar (optional).
Cooking Time: 55-60 minutes
Cinderella Pumpkin Pie with Maple Whipped Cream
Experience a delightful twist on the classic pumpkin pie with this enchanting recipe, featuring a sweet and tangy maple whipped cream topping.
Ingredients:
For the crust:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
For the filling:
– 1 cup cooked and mashed pumpkin
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 large eggs
For the maple whipped cream:
– 1 cup heavy cream
– 2 tablespoons pure maple syrup
– 1 tablespoon unsalted butter, softened
Instructions:
1. Preheat oven to 425°F (220°C).
2. Prepare crust according to package instructions or make from scratch using ingredients above.
3. In a separate bowl, whisk together pumpkin, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth.
4. Beat in eggs until well combined.
5. Pour filling into the prepared crust.
6. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes or until the filling is set.
7. Allow pie to cool completely before topping with maple whipped cream.
Cooking Time: Approximately 50-60 minutes
Cinderella Pumpkin and Goat Cheese Tart
This elegant tart combines the sweetness of caramelized pumpkin with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a fall or winter gathering.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1/4 cup goat cheese crumbles
– 1 tablespoon honey
– Salt to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a large skillet, cook pumpkin cubes in butter until tender and caramelized, about 20-25 minutes.
4. Spread goat cheese crumbles over the center of the pastry, leaving a 1-inch border. Top with cooked pumpkin and drizzle with honey.
5. Fold edges of pastry up over the filling to form a crust. Brush with a little water and season with salt.
6. Bake for 35-40 minutes or until pastry is golden brown.
Cooking Time: 35-40 minutes
Cinderella Pumpkin Pancakes with Cinnamon Butter
Transform your morning into a fairytale with these scrumptious Cinderella Pumpkin Pancakes, served with a dollop of warm Cinnamon Butter. The perfect blend of fall spices and sweet pumpkin creates a delightful breakfast treat that’s sure to impress.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 4 tablespoons unsalted butter, melted
– Cinnamon Butter (see below)
Cinnamon Butter:
– 2 tablespoons unsalted butter, softened
– 1 teaspoon ground cinnamon
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. In another bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth.
3. Add wet ingredients to dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1-2 minutes.
6. Serve warm with Cinnamon Butter.
Cooking Time: 10-12 minutes
Cinderella Pumpkin Ravioli with Brown Butter Sauce
Transform your pasta game with this enchanting recipe that combines the warmth of pumpkin and the richness of brown butter sauce.
Ingredients:
– 1 cup all-purpose flour
– 2 cups whole milk
– 1/4 cup grated Parmesan cheese
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cooked, mashed pumpkin
– 1 egg, beaten
– Brown butter sauce (recipe below)
– Fresh parsley, chopped (optional)
Pumpkin Ravioli:
1. In a large mixing bowl, combine flour, milk, Parmesan cheese, salt, and pepper.
2. Knead the mixture until it forms a smooth dough.
3. Roll out the dough to a thickness of about 1/8 inch.
4. Cut into desired shapes (e.g., circles or squares).
5. Place a small spoonful of mashed pumpkin in the center of each shape.
6. Fold the dough over the filling, forming a half-moon shape.
7. Press edges together to seal.
Brown Butter Sauce:
1. Melt 2 tablespoons unsalted butter in a saucepan over medium heat.
2. Cook for 5-7 minutes or until butter turns golden brown and has a nutty aroma.
3. Stir in 1/4 cup heavy cream and 1 tablespoon grated Parmesan cheese.
Cooking Time:
– Ravioli: Boil for 3-5 minutes or until they float to the surface.
– Brown Butter Sauce: Serve immediately over cooked ravioli.
Cinderella Pumpkin and Black Bean Chili
A warm and cozy blend of flavors, this Cinderella-inspired chili is a delightful twist on the classic recipe. Roasted pumpkin adds a sweet and creamy texture to this hearty dish.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 small pumpkin (about 1 lb), roasted and cubed
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 can diced tomatoes (14.5 oz)
– 1 cup vegetable broth
– 1/4 cup water
Instructions:
1. In a large pot, sauté onion and garlic until softened.
2. Add roasted pumpkin, black beans, red bell pepper, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
3. Stir in diced tomatoes, vegetable broth, and water. Bring to a simmer.
4. Reduce heat and let cook for 20-25 minutes or until flavors have melded together.
5. Serve hot and enjoy!
Cooking Time: 25 minutes
Cinderella Pumpkin Seed Brittle
Add a touch of magic to your snacking routine with this delicious and crunchy Cinderella Pumpkin Seed Brittle! This sweet and nutty treat is perfect for autumnal gatherings or as a special indulgence any time of the year.
Ingredients:
– 1 cup pumpkin seeds
– 1/2 cup light brown sugar
– 1/4 cup water
– 1 tablespoon honey
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine pumpkin seeds, brown sugar, water, honey, and vanilla extract. Bring to a boil over medium heat, stirring occasionally.
3. Reduce heat to low and simmer for 10 minutes or until the mixture thickens slightly.
4. Remove from heat and stir in salt.
5. Pour the mixture onto the prepared baking sheet and spread evenly.
6. Bake for 20-25 minutes or until the brittle is golden brown and set.
7. Remove from oven and let cool completely before breaking into pieces.
Cooking Time: 25-30 minutes
Cinderella Pumpkin and Sage Pasta
Experience the magic of a fall evening with this delicious and flavorful pasta dish, featuring roasted pumpkin and fragrant sage.
Ingredients:
– 8 oz. pasta (such as pappardelle or fettuccine)
– 1 small pumpkin (about 2 lbs.), peeled and cubed
– 2 tbsp. olive oil
– 2 cloves garlic, minced
– 1/4 cup chopped fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss pumpkin cubes with 1 tbsp. olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, heat the remaining 1 tbsp. olive oil over medium-high heat. Add garlic and cook for 1 minute.
5. Add roasted pumpkin and chopped sage to the skillet. Toss with cooked pasta and reserved pasta water. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 30-35 minutes
Cinderella Pumpkin Cheesecake with Gingersnap Crust
This show-stopping cheesecake combines the warmth of pumpkin and spices with a crunchy gingersnap crust, perfect for any fall or winter celebration.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 4 large eggs, separated
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Add sugar, pumpkin puree, egg yolks, vanilla extract, cinnamon, and nutmeg; mix until combined.
4. Beat egg whites until stiff peaks form; fold into cheesecake mixture.
5. Pour batter into prepared crust. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating overnight.
Cooking Time: 55-60 minutes
Cinderella Pumpkin and Sausage Stuffed Shells
Cinderella Pumpkin and Sausage Stuffed Shells: A magical twist on classic stuffed shells!
Ingredients:
– 12 jumbo pasta shells
– 1 medium pumpkin, cooked and mashed
– 1 pound sweet Italian sausage, casings removed
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a large skillet, cook sausage over medium-high heat until browned, breaking into small pieces as it cooks. Add onion and garlic; cook until softened.
4. Stir in mashed pumpkin, ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
5. Stuff cooked pasta shells with the pumpkin-sausage mixture. Place filled shells in a baking dish.
6. Bake for 25-30 minutes or until shells are lightly browned and filling is heated through.
Cooking Time: 25-30 minutes
Cinderella Pumpkin Curry with Chickpeas
A magical twist on traditional curry, this Cinderella-inspired dish combines the warmth of pumpkin and spices with the comfort of chickpeas. Perfect for a cozy evening in.
Ingredients:
– 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, pumpkin, curry powder, cumin, turmeric, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
4. Stir in coconut milk and chickpeas. Season with salt and pepper to taste.
5. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.
Cooking Time: 40-45 minutes
Cinderella Pumpkin Muffins with Streusel Topping
A magical twist on traditional pumpkin muffins, these sweet treats are perfect for a fairy tale breakfast or brunch.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup milk
– 1 large egg
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Streusel topping (see below)
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, and spices.
3. In a large bowl, combine pumpkin puree, milk, and egg. Add the dry ingredients and stir until just combined.
4. Divide batter evenly among muffin cups.
5. Prepare streusel topping (see below) and sprinkle over batter.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Streusel Topping:
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 1/2 teaspoon ground cinnamon
Combine ingredients until crumbly. Sprinkle over muffins before baking.
Cooking Time: 20-25 minutes
Cinderella Pumpkin and Kale Salad with Pepitas
Experience the magic of a flavorful fall salad with this recipe featuring roasted Cinderella pumpkin, crisp kale, and crunchy pepitas. This autumnal delight is perfect for a seasonal lunch or dinner.
Ingredients:
– 1 small Cinderella pumpkin (about 2 lbs), peeled, seeded, and cubed
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/4 cup pepitas (pumpkin seeds)
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
2. In a large bowl, massage kale leaves with 1 tablespoon olive oil, salt, and pepper until crispy. Set aside.
3. In a small skillet, toast pepitas over medium heat, stirring frequently, until fragrant and lightly browned.
4. Combine roasted pumpkin, kale, and toasted pepitas in the bowl. Drizzle with apple cider vinegar and toss to combine.
Cooking Time: 40-50 minutes
Cinderella Pumpkin Smoothie with Almond Butter
A magical blend of pumpkin puree, creamy almond butter, and sweet spices to transport you to a whimsical world.
Ingredients:
– 1 cup cooked pumpkin puree
– 2 tablespoons almond butter
– 1/2 cup unsweetened almond milk
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Ice cubes (as needed)
Instructions:
1. In a blender, combine pumpkin puree, almond butter, and honey.
2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Add almond milk and blend until well combined.
4. Add cinnamon and nutmeg; blend until spices are evenly distributed.
5. Taste and adjust sweetness or spice level to your liking.
6. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.
Cooking Time: None!
Cinderella Pumpkin and Caramelized Onion Galette
This sweet and savory galette is a perfect combination of the season’s best ingredients, featuring roasted cinderella pumpkin and caramelized onions. Perfect for a cozy fall evening or as a unique side dish for your next dinner party.
Ingredients:
– 1 small cinderella pumpkin (about 2 lbs), peeled and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1 sheet puff pastry, thawed
– 1/4 cup grated Parmesan cheese
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, caramelize onions in a large skillet over medium-low heat for 30-40 minutes or until golden brown.
4. Roll out puff pastry to a thickness of about 1/8 inch. Arrange roasted pumpkin and caramelized onions in the center of the pastry, leaving a 1-inch border around the edges.
5. Fold edges of pastry up over filling, pressing gently to seal. Brush with egg wash (beaten egg mixed with 1 tsp water).
6. Bake for 25-30 minutes or until golden brown. Sprinkle Parmesan cheese on top and garnish with fresh thyme leaves.
Cooking Time: 45-50 minutes
Summary
Get ready for a magical culinary experience with these 18 delicious Cinderella pumpkin recipes perfect for fall. From sweet treats like Pumpkin Pie with Maple Whipped Cream and Pumpkin Cheesecake with Gingersnap Crust to savory dishes like Roasted Cinderella Pumpkin with Honey and Thyme and Pumpkin and Sausage Stuffed Shells, there’s something for everyone. Try your hand at making a Pumpkin and Goat Cheese Tart or Pumpkin Ravioli with Brown Butter Sauce. And don’t forget the breads, soups, and desserts – there are plenty of options to satisfy your pumpkin cravings this fall season.
