I was so excited to use that alliteration. So excited, in fact, that I specifically looked for a pasta recipe so I could have more than just sweet pastries in this post.

Pumpkin is such a good vegetable, but it gets a bad reputation because everyone only uses it in sweet things.

Don’t get me wrong, I enjoy a good PSL — and the recipe below for pumpkin scones was a big hit in my household — but pumpkin is also good in healthy and savory dishes! So try a new one from the list below and let me know what you think!

  1. First, what everyone came here for: The Perfect Pumpkin Pastry — the scone…
    This Starbucks copycat recipe wasn’t too difficult to make, although I unfortunately had some trouble getting the icing the right consistency. Speaking of which, the icing is dairy free… as is the scone itself! I substituted coconut milk for almond milk and honestly it turned out great. I also didn’t have turmeric for the top icing, but added cinnamon instead and it still gave it a nice color. These were a big hit in my house and with my friends from church!
    If I make these again I will likely change out the icing for a nice cream cheese frosting, just because that’s my favorite kind, and I’m not actually dairy free.
  2. Second, my favorite recipe growing up… Pumpkin Dump Cake.
    This is perfectly paired with vanilla ice cream or fresh whipped cream, and it is so satisfying to serve a huge scoop of this (rather than deal with cutting a pie)! The pecan pieces sprinkled over the top give this a little bit of satisfying crunch, too.
  3. For a savory option, try Pumpkin Pasta.
    The really important thing here is making sure you buy pumpkin PUREE instead of pumpkin pie filling (the latter is sweet because it’s ready to dump in a pie crust). I add ground turkey or chicken to this recipe, and usually substitute greek yogurt for the cream/half and half.
  4. Pumpkin for breakfast?? Try pumpkin oatmeal!
    This recipe calls for cooking it on the stove, but I’ve also done overnight oats with 1/4 cup oats, 1/4 cup pumpkin puree, 1/2 cup almond milk, 1/4 cup plain greek yogurt, vanilla, cinnamon, pecans/walnuts, and sweetener of your choice.
  5. In true fall form — Why not put 2 very autumnal food items together? Pumpkin Chili 
    I can’t wait to try this recipe. Between the hard apple cider, pumpkin, and ground chicken, this sounds like a winner for fall — and this recipe has won several awards! So whip up a batch on these cooler evenings we’ve been having and you’ll be sure to have a new family favorite.

There you have it, folks — some new uses for that can of pumpkin puree in your pantry!

Any other pumpkin recipes you’ve tried?

Tell me about them in a comment below!


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