Foodie Friday: Pumpkin Recipes

Pumpkin Pie Smoothie
Via Shugary Sweets

Fall is the best time of year!  Crisp and cool weather with the stunning autumn colors.  Nothing says fall like pumpkin!  We've found some delicious pumpkin recipes for you to add to your recipe collection.  Enjoy!

Pumpkin Pie Smoothie
Yield: Serves 1 large smoothie
Prep time: 5 minutes

1/2 cup pure pumpkin puree
1 large banana
6-8 ice cubes
6 oz vanilla yogurt
1/2 tsp pumpkin pie spice
1 tsp agave nectar (or honey would work too)
3 Tbsp milk
pinch nutmeg and whipped cream, optional garnish

In a blender (I love this one, it does a great job crushing the ice), combine pumpkin, banana, ice, yogurt, spice, agave nectar and milk. Pulse until smooth!
Pour into a glass and top with whipped cream and pinch of nutmeg. Enjoy!

**If desired, add a scoop of vanilla protein powder before blending. **

Autumn Pumpkin Chili
Via Taste of Home

Autumn Pumpkin Chili
Total Time: 7 hours 20 minutes
Prep: 20 min. 
Cook: 7 hours 
Serves: 4 servings

1 medium onion, chopped
1 small green pepper, chopped
1 small sweet yellow pepper, chopped
1 tablespoon canola oil
1 garlic clove, minced
1 pound ground turkey
1 can (15 ounces) solid-pack pumpkin
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1/4 teaspoon pepper
1/4 teaspoon salt
Optional toppings: shredded cheddar cheese, sour cream and sliced green onions

Saute the onion and green and yellow peppers in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Crumble turkey into skillet. Cook over medium heat until meat is no longer pink.

Transfer to a 3-qt. slow cooker. Stir in the pumpkin, tomatoes, chili powder, pepper and salt. Cover and cook on low for 7-9 hours. Serve with toppings of your choice. Yield: 4 servings.

Pumpkin Delight Dessert
Via Lil Luna
Pumpkin Delight Dessert
1 cup Flour
1/2 cup Butter (softened)
1/2 cup plus 1/4 cup Pecans, chopped
8 oz. Cream cheese, softened
1 cup Powdered sugar
3 cups Whipped topping, divided
2 1/2 cups Milk
3 sm pkgs. White chocolate instant pudding mix (or vanilla) – 3.4 oz. boxes
1 – 15 oz can Pumpkin puree
1 tsp. Pumpkin spice

Layer 1: Mix flour, butter and 1/2 cup pecans together. Press into a sprayed 9×9 OR 9×13 pan. (If you would like more crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans) Bake for 15 minutes at 350 degrees, then remove and let cool.

Layer 2: Blend cream cheese and powdered sugar, add 1 cup of the whipped topping then spread over cooled crust.

Layer 3: Mix milk, pudding mix, canned pumpkin, pumpkin spice and 1 cup whipped topping until smooth. Spread over top of layer 2.

Layer 4: Spread remaining 1 cup of whipped topping and sprinkle pecans.
Let chill for 3 hours or until set.

Some readers have mentioned the crust layer can get a little thin if using a 9×13. If you want more of a crust add an additional 1/2 cup flour, 1/4 cup butter and 1/4 cup chopped pecans).

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