Taste the REAL flavors of Autumn with these delicious recipes.

Forgot password?

Delete Comment

Are you sure you want to delete this comment?

Taste the REAL flavors of Autumn with these delicious recipes.

Forget sugary pumpkin spice concoctions and enjoy these fantastic flavors.

We're in a wild time these days. A lot more people are at home and have the time to cook. There's also been a limit on how many people have access to pumpkin spice lattes and other seasonal flavors. But "pumpkin spice" isn't really an accurate depiction of the flavors found in nature. Instead, try these neat recipes, courtesy of CNN .

Homemade pumpkin spice blend

This iconic flavor pairing is kinda cinnamon, kinda nutmeg. Pumpkin spice blend is a simple combination of cinnamon, ginger, nutmeg, allspice and cloves, in that order.

Pumpkin butter

Use 1 cup granulated sugar and 1½ teaspoons pumpkin spice blend for every 3 pounds cubed butter. Stir together in a large Dutch oven or slow cooker. Simmer over medium-low heat or cook in a 350-degree oven for 1-2 hours, or set the slow cooker to low for 10 hours.

Pumpkin fries

Did you know you can make fries out of pumpkins? Like their cousins the sweet potato, the pumpkin fries can be air fried or oven baked and can be sweet or savory depending on how you spice them. Bake in a 400-degree oven for 30 minutes or cook in an air fryer, stirring halfway through, for 15 minutes until browned.

Want them even crispier? Bread them in panko, just like you would a chicken cutlet, and add spices like cinnamon and sugar for churro-style pumpkin fries or Parmesan and garlic for Italian fries.

Pumpkin fondue

We're not doing the kind of house parties that call for fondue lately but if you're into putting the work then why not serve your fondue out of a pumpkin! Either fill a pumpkin with layers of bread, cheese and cream, then roast the whole thing; or pour stovetop-made fondue into a pumpkin. Either way, it's cheesy fun. The second option also allows for you to serve a white chocolate fondue for dessert.

Roasted Pumpkin

The perfect campfire treat, roasted pumpkins go into the fire wrapped in tinfoil and they are cooked until a knife poked into them goes through easily. Then you just pull them from the heat and dice them up before spicing the slices however you wish. They're great sweetened with brown sugar and cinnamon and they also make a savory treat with paprika.

Pumpkin beer chili

An autumnal favorite, chili is the perfect food to wrap yourself around. Mix in a little beer and you have a hearty treat! Recipe from ASpicyPerspective

2 pounds ground pork, or ground chicken

1 large sweet onion, peeled and chopped

1 large red bell pepper, seeded and chopped

3 garlic cloves, minced

2 chipotle peppers in adobo sauce, chopped

29 ounces 100% pure pumpkin puree (1 can)

2 bottles hard cider, gluten-free (12-ounce bottles)

2 cans kidney beans, drained (15-ounce cans)

1 cup chicken broth

2 1/2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons salt

1 teaspoon ground cinnamon

1-2 bay leaves

Optional Toppings: sour cream, cilantro, red onion

Place a large sauce pot over medium heat. Add the ground pork and break into small pieces with a wooden spoon. Add the chopped onion, bell pepper, garlic, and chipotle peppers. Cook until the meat is browned and the onions are soft.

Pour the pumpkin puree, hard ciders, beans, and chicken broth into the pot. Add chili powder, cumin, salt, cinnamon, and bay leaves. Stir well.

Simmer for at least 30 minutes on medium-low heat, stirring occasionally. Serve warm with toppings if deserved.

Pumpkin beer bread

Finally, there's a great baking treat that will go perfectly with your pumpkin butter. Recipe by GoodFoodStories.


2 1/2 cups (300 grams) all-purpose flour

1/2 cup (60 grams) white whole wheat flour

1 tablespoon baking powder

1 tablespoon granulated sugar

3/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon freshly grated nutmeg

4 tablespoons melted unsalted butter + 1/2 tablespoon melted unsalted butter, divided

1 tablespoon pumpkin puree

1 12-oz. bottle Weyerbacher Imperial Pumpkin Ale, or pumpkin ale of your choice

1/2 cup wet, fresh spent grain, or 1/2 cup rolled oats hydrated with 1/4 cup boiling water


Preheat the oven to 375 degrees F. Grease and flour a standard 9x5-inch loaf pan, or spritz with nonstick baking spray.

Whisk or sift both flours, baking powder, sugar, salt, cloves, cinnamon, cardamom, and nutmeg together in a large mixing bowl.

Whisk the 4 tablespoons melted butter and pumpkin puree together in a small mixing bowl.

Add the butter, beer, and spent grain or oats to the flour.

Gently stir together with a silicone spatula just until all the flour has been absorbed. The batter won't be easily pourable, but thicker and a bit scraggly.

Scrape the batter into the prepared loaf pan. Brush the batter with the remaining butter.

Bake for 45-55 minutes, until the top of the loaf is matte and craggy, similar to brown soda bread, and turning golden brown in spots.

Cool for 10-15 minutes on a wire rack and then remove from the pan to cool completely before slicing.

Loading comments