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.<\/p>\n
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.<\/p>\n
\nRoasted 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.<\/p>\n
Ingredients:<\/p>\n
– 1 (2-3 pound) Cinderella pumpkin, cut into 1-inch cubes
\n– 2 tablespoons olive oil
\n– 1 tablespoon honey
\n– 2 sprigs fresh thyme
\n– Salt and pepper to taste<\/p>\n
Instructions:<\/p>\n
1. Preheat oven to 400\u00b0F (200\u00b0C).
\n2. In a large bowl, toss the pumpkin cubes with olive oil, honey, thyme, salt, and pepper until evenly coated.
\n3. Spread the pumpkin mixture on a baking sheet in a single layer.
\n4. Roast for 30-40 minutes or until the pumpkin is tender and caramelized, flipping halfway through.
\n5. Serve warm or at room temperature, garnished with additional thyme leaves if desired.<\/p>\n
Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small pumpkin (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. In a large pot, melt butter over medium heat. Add onion and garlic; cook until softened. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent, about 3-4 minutes. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9×5-inch loaf pan. Cooking Time:<\/strong> 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 2 cups all-purpose flour For the filling:<\/p>\n – 1 cup cooked and mashed pumpkin For the maple whipped cream:<\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> Approximately 50-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 sheet puff pastry, thawed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Cinnamon Butter:<\/strong><\/p>\n – 2 tablespoons unsalted butter, softened Instructions:<\/strong><\/p>\n 1. In a bowl, whisk together flour, sugar, baking powder, and salt. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Pumpkin Ravioli:<\/strong><\/p>\n 1. In a large mixing bowl, combine flour, milk, Parmesan cheese, salt, and pepper. Brown Butter Sauce:<\/strong><\/p>\n 1. Melt 2 tablespoons unsalted butter in a saucepan over medium heat. Cooking Time:<\/strong><\/strong><\/p>\n – Ravioli: Boil for 3-5 minutes or until they float to the surface. Ingredients:<\/strong><\/p>\n – 1 medium onion, diced Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 onion and garlic until softened. Cooking Time:<\/strong> 25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pumpkin seeds Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 8 oz. pasta (such as pappardelle or fettuccine) Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust: For the cheesecake: Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 12 jumbo pasta shells Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Heat oil in a large saucepan over medium heat. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Streusel Topping:<\/strong><\/p>\n – 1\/2 cup all-purpose flour Combine ingredients until crumbly. Sprinkle over muffins before baking.<\/p>\n Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small Cinderella pumpkin (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender. Cooking Time:<\/strong> 40-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked pumpkin puree Instructions:<\/strong><\/p>\n 1. In a blender, combine pumpkin puree, almond butter, and honey. Cooking Time:<\/strong> None!<\/p>\n Ingredients:<\/strong><\/p>\n – 1 small cinderella pumpkin (about 2 lbs), peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n 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.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28023,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[],"class_list":["post-28448","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fall-recipes","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28448","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=28448"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28448\/revisions"}],"predecessor-version":[{"id":28449,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28448\/revisions\/28449"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28023"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=28448"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=28448"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=28448"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Cinderella Pumpkin Soup with Coconut Milk<\/h2>\n
\nTransform your taste buds into a magical kingdom with this creamy and comforting pumpkin soup recipe, infused with the richness of coconut milk.<\/p>\n
\n– 2 tablespoons butter
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– 4 cups chicken broth
\n– 1 cup heavy cream
\n– 1\/2 cup coconut milk
\n– Salt and pepper to taste
\n– Fresh herbs (such as parsley or thyme) for garnish<\/p>\n
\n2. Add pumpkin cubes and cook for 5 minutes, stirring occasionally.
\n3. Pour in chicken broth, heavy cream, and coconut milk. Bring to a simmer.
\n4. Reduce heat to low and let soup cook for 20-25 minutes or until pumpkin is tender.
\n5. Season with salt and pepper to taste. Serve warm, garnished with fresh herbs.<\/p>\nCinderella Pumpkin Risotto with Sage<\/h2>\n
\nTransform 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.<\/p>\n
\n– 4 cups vegetable broth, warmed
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup roasted pumpkin puree (see note)
\n– 1\/2 cup white wine (optional)
\n– 2 tablespoons butter
\n– 2 tablespoons chopped fresh sage leaves
\n– Salt and pepper to taste
\n– Grated Parmesan cheese for serving<\/p>\n
\n2. Add garlic and cook for an additional minute.
\n3. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
\n4. Add warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n5. After 20-25 minutes of cooking, stir in pumpkin puree and white wine (if using). Season with salt and pepper.
\n6. Stir in butter and chopped sage leaves.
\n7. Serve immediately, topped with grated Parmesan cheese.<\/p>\nSpiced Cinderella Pumpkin Bread<\/h2>\n
\nTransform 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.<\/p>\n
\n– 1 tsp baking powder
\n– 1 tsp salt
\n– 1\/2 tsp ground cinnamon
\n– 1\/4 tsp ground nutmeg
\n– 1\/4 tsp ground ginger
\n– 1\/2 cup canned pumpkin puree
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 2 large eggs
\n– Confectioners’ sugar for dusting (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
\n3. In a large bowl, combine pumpkin puree, sugar, melted butter, and eggs. Whisk until smooth.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined.
\n5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick comes out clean.
\n6. Let cool on a wire rack before dusting with confectioners’ sugar (optional).<\/p>\nCinderella Pumpkin Pie with Maple Whipped Cream<\/h2>\n
\nExperience a delightful twist on the classic pumpkin pie with this enchanting recipe, featuring a sweet and tangy maple whipped cream topping.<\/p>\n
\n– 1 teaspoon salt
\n– 1\/4 cup cold unsalted butter, cut into small pieces
\n– 1\/4 cup ice-cold water<\/p>\n
\n– 1 cup heavy cream
\n– 1\/2 cup granulated sugar
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– 1\/4 teaspoon salt
\n– 2 large eggs<\/p>\n
\n– 2 tablespoons pure maple syrup
\n– 1 tablespoon unsalted butter, softened<\/p>\n
\n2. Prepare crust according to package instructions or make from scratch using ingredients above.
\n3. In a separate bowl, whisk together pumpkin, heavy cream, sugar, cinnamon, nutmeg, and salt until smooth.
\n4. Beat in eggs until well combined.
\n5. Pour filling into the prepared crust.
\n6. Bake for 15 minutes at 425\u00b0F (220\u00b0C), then reduce heat to 350\u00b0F (180\u00b0C) and bake for an additional 30-40 minutes or until the filling is set.
\n7. Allow pie to cool completely before topping with maple whipped cream.<\/p>\nCinderella Pumpkin and Goat Cheese Tart<\/h2>\n
\nThis 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.<\/p>\n
\n– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
\n– 2 tablespoons unsalted butter
\n– 1\/4 cup goat cheese crumbles
\n– 1 tablespoon honey
\n– Salt to taste
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Roll out puff pastry on a lightly floured surface to a thickness of about 1\/8 inch. Transfer to the prepared baking sheet.
\n3. In a large skillet, cook pumpkin cubes in butter until tender and caramelized, about 20-25 minutes.
\n4. Spread goat cheese crumbles over the center of the pastry, leaving a 1-inch border. Top with cooked pumpkin and drizzle with honey.
\n5. Fold edges of pastry up over the filling to form a crust. Brush with a little water and season with salt.
\n6. Bake for 35-40 minutes or until pastry is golden brown.<\/p>\nCinderella Pumpkin Pancakes with Cinnamon Butter<\/h2>\n
\nTransform 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.<\/p>\n
\n– 2 tablespoons sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup canned pumpkin puree
\n– 1\/2 cup milk
\n– 1 large egg
\n– 4 tablespoons unsalted butter, melted
\n– Cinnamon Butter (see below)<\/p>\n
\n– 1 teaspoon ground cinnamon<\/p>\n
\n2. In another bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth.
\n3. Add wet ingredients to dry ingredients and stir until just combined.
\n4. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1\/4 cupfuls.
\n5. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for an additional 1-2 minutes.
\n6. Serve warm with Cinnamon Butter.<\/p>\nCinderella Pumpkin Ravioli with Brown Butter Sauce<\/h2>\n
\nTransform your pasta game with this enchanting recipe that combines the warmth of pumpkin and the richness of brown butter sauce.<\/p>\n
\n– 2 cups whole milk
\n– 1\/4 cup grated Parmesan cheese
\n– 1\/2 teaspoon salt
\n– 1\/4 teaspoon black pepper
\n– 1\/2 cup cooked, mashed pumpkin
\n– 1 egg, beaten
\n– Brown butter sauce (recipe below)
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Knead the mixture until it forms a smooth dough.
\n3. Roll out the dough to a thickness of about 1\/8 inch.
\n4. Cut into desired shapes (e.g., circles or squares).
\n5. Place a small spoonful of mashed pumpkin in the center of each shape.
\n6. Fold the dough over the filling, forming a half-moon shape.
\n7. Press edges together to seal.<\/p>\n
\n2. Cook for 5-7 minutes or until butter turns golden brown and has a nutty aroma.
\n3. Stir in 1\/4 cup heavy cream and 1 tablespoon grated Parmesan cheese.<\/p>\n
\n– Brown Butter Sauce: Serve immediately over cooked ravioli.<\/p>\nCinderella Pumpkin and Black Bean Chili<\/h2>\n
\nA 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.<\/p>\n
\n– 2 cloves garlic, minced
\n– 1 small pumpkin (about 1 lb), roasted and cubed
\n– 1 can black beans, drained and rinsed
\n– 1 red bell pepper, diced
\n– 2 tbsp chili powder
\n– 1 tsp ground cumin
\n– 1\/2 tsp smoked paprika
\n– Salt and pepper to taste
\n– 1 can diced tomatoes (14.5 oz)
\n– 1 cup vegetable broth
\n– 1\/4 cup water<\/p>\n
\n2. Add roasted pumpkin, black beans, red bell pepper, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 5 minutes.
\n3. Stir in diced tomatoes, vegetable broth, and water. Bring to a simmer.
\n4. Reduce heat and let cook for 20-25 minutes or until flavors have melded together.
\n5. Serve hot and enjoy!<\/p>\nCinderella Pumpkin Seed Brittle<\/h2>\n
\nAdd 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.<\/p>\n
\n– 1\/2 cup light brown sugar
\n– 1\/4 cup water
\n– 1 tablespoon honey
\n– 1 teaspoon vanilla extract
\n– Pinch of salt<\/p>\n
\n2. In a medium saucepan, combine pumpkin seeds, brown sugar, water, honey, and vanilla extract. Bring to a boil over medium heat, stirring occasionally.
\n3. Reduce heat to low and simmer for 10 minutes or until the mixture thickens slightly.
\n4. Remove from heat and stir in salt.
\n5. Pour the mixture onto the prepared baking sheet and spread evenly.
\n6. Bake for 20-25 minutes or until the brittle is golden brown and set.
\n7. Remove from oven and let cool completely before breaking into pieces.<\/p>\nCinderella Pumpkin and Sage Pasta<\/h2>\n
\nExperience the magic of a fall evening with this delicious and flavorful pasta dish, featuring roasted pumpkin and fragrant sage.<\/p>\n
\n– 1 small pumpkin (about 2 lbs.), peeled and cubed
\n– 2 tbsp. olive oil
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped fresh sage leaves
\n– Salt and pepper to taste
\n– Grated Parmesan cheese (optional)<\/p>\n
\n2. Toss pumpkin cubes with 1 tbsp. olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. Cook pasta according to package instructions. Reserve 1 cup of pasta water before draining.
\n4. In a large skillet, heat the remaining 1 tbsp. olive oil over medium-high heat. Add garlic and cook for 1 minute.
\n5. Add roasted pumpkin and chopped sage to the skillet. Toss with cooked pasta and reserved pasta water. Season with salt and pepper to taste.
\n6. Serve hot, topped with grated Parmesan cheese if desired.<\/p>\nCinderella Pumpkin Cheesecake with Gingersnap Crust<\/h2>\n
\nThis show-stopping cheesecake combines the warmth of pumpkin and spices with a crunchy gingersnap crust, perfect for any fall or winter celebration.<\/p>\n
\n– 1 1\/2 cups gingersnap crumbs
\n– 1\/4 cup granulated sugar
\n– 6 tablespoons (3\/4 stick) unsalted butter, melted<\/p>\n
\n– 16 ounces cream cheese, softened
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup canned pumpkin puree
\n– 4 large eggs, separated
\n– 1 teaspoon vanilla extract
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg<\/p>\n
\n2. Prepare the crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
\n3. In a large bowl, beat cream cheese until smooth. Add sugar, pumpkin puree, egg yolks, vanilla extract, cinnamon, and nutmeg; mix until combined.
\n4. Beat egg whites until stiff peaks form; fold into cheesecake mixture.
\n5. Pour batter into prepared crust. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
\n6. Let cool completely before refrigerating overnight.<\/p>\nCinderella Pumpkin and Sausage Stuffed Shells<\/h2>\n
\nCinderella Pumpkin and Sausage Stuffed Shells: A magical twist on classic stuffed shells!<\/p>\n
\n– 1 medium pumpkin, cooked and mashed
\n– 1 pound sweet Italian sausage, casings removed
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 cup ricotta cheese
\n– 1\/2 cup grated Parmesan cheese
\n– 1 egg, beaten
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Cook pasta shells according to package instructions. Drain and set aside.
\n3. 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.
\n4. Stir in mashed pumpkin, ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper to taste.
\n5. Stuff cooked pasta shells with the pumpkin-sausage mixture. Place filled shells in a baking dish.
\n6. Bake for 25-30 minutes or until shells are lightly browned and filling is heated through.<\/p>\nCinderella Pumpkin Curry with Chickpeas<\/h2>\n
\nA 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.<\/p>\n
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 1 can chickpeas (14 oz), drained and rinsed
\n– 1 tablespoon curry powder
\n– 1 teaspoon ground cumin
\n– 1\/2 teaspoon turmeric
\n– 1\/4 teaspoon cayenne pepper
\n– 1 can coconut milk (14 oz)
\n– Salt and pepper, to taste
\n– Fresh cilantro, chopped (optional)<\/p>\n
\n2. Add onions and cook until softened, about 5 minutes.
\n3. Add garlic, pumpkin, curry powder, cumin, turmeric, and cayenne pepper. Cook for 5 minutes, stirring occasionally.
\n4. Stir in coconut milk and chickpeas. Season with salt and pepper to taste.
\n5. Reduce heat to low and simmer for 20-25 minutes or until the flavors have melded together.<\/p>\nCinderella Pumpkin Muffins with Streusel Topping<\/h2>\n
\nA magical twist on traditional pumpkin muffins, these sweet treats are perfect for a fairy tale breakfast or brunch.<\/p>\n
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup canned pumpkin puree
\n– 1\/4 cup milk
\n– 1 large egg
\n– 1\/2 teaspoon baking powder
\n– 1\/4 teaspoon salt
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– Streusel topping (see below)
\n– Confectioners’ sugar, for dusting (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, and spices.
\n3. In a large bowl, combine pumpkin puree, milk, and egg. Add the dry ingredients and stir until just combined.
\n4. Divide batter evenly among muffin cups.
\n5. Prepare streusel topping (see below) and sprinkle over batter.
\n6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/4 cup cold unsalted butter, cut into small pieces
\n– 1\/2 teaspoon ground cinnamon<\/p>\nCinderella Pumpkin and Kale Salad with Pepitas<\/h2>\n
\nExperience 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.<\/p>\n
\n– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
\n– 1\/4 cup pepitas (pumpkin seeds)
\n– 2 tablespoons olive oil
\n– 2 tablespoons apple cider vinegar
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, massage kale leaves with 1 tablespoon olive oil, salt, and pepper until crispy. Set aside.
\n3. In a small skillet, toast pepitas over medium heat, stirring frequently, until fragrant and lightly browned.
\n4. Combine roasted pumpkin, kale, and toasted pepitas in the bowl. Drizzle with apple cider vinegar and toss to combine.<\/p>\nCinderella Pumpkin Smoothie with Almond Butter<\/h2>\n
\nA magical blend of pumpkin puree, creamy almond butter, and sweet spices to transport you to a whimsical world.<\/p>\n
\n– 2 tablespoons almond butter
\n– 1\/2 cup unsweetened almond milk
\n– 1 tablespoon honey
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon ground nutmeg
\n– Ice cubes (as needed)<\/p>\n
\n2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
\n3. Add almond milk and blend until well combined.
\n4. Add cinnamon and nutmeg; blend until spices are evenly distributed.
\n5. Taste and adjust sweetness or spice level to your liking.
\n6. Serve immediately, or store in an airtight container in the refrigerator for up to 24 hours.<\/p>\nCinderella Pumpkin and Caramelized Onion Galette<\/h2>\n
\nThis 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.<\/p>\n
\n– 2 large onions, thinly sliced
\n– 2 tbsp olive oil
\n– 1 tsp salt
\n– 1\/4 tsp black pepper
\n– 1 sheet puff pastry, thawed
\n– 1\/4 cup grated Parmesan cheese
\n– Fresh thyme leaves for garnish<\/p>\n
\n2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. Meanwhile, caramelize onions in a large skillet over medium-low heat for 30-40 minutes or until golden brown.
\n4. 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.
\n5. Fold edges of pastry up over filling, pressing gently to seal. Brush with egg wash (beaten egg mixed with 1 tsp water).
\n6. Bake for 25-30 minutes or until golden brown. Sprinkle Parmesan cheese on top and garnish with fresh thyme leaves.<\/p>\nSummary<\/h2>\n