I freaking LOVE October. Pumpkins, costumes, cider, the smell of fallen leaves, MY BIRTHDAY, and lots and lots of candy… what’s not to love?
In celebration of October and all things pumpkin, I’ve put together this little collection of pumpkin recipes to make your life just a little bit easier. I highly suggest you try each and every one of them. After all, you can’t ever have too much pumpkin, right? What’s the worst that could happen? You turn into a big ‘ol jack-o-lantern, Violet Beauregarde style? Admit it, that would be pretty cool.
Baked Pumpkin Pie Oatmeal
All of the deliciousness of pumpkin pie baked into a healthy breakfast oatmeal. This is the #1 reader-favorite pumpkin recipe. …And I’m not going to argue with that.
Mini Pumpkin Pies
These adorable little single-serving pumpkin pies are the best option for any party, Thanksgiving gathering, or if you just want to keep a few for yourself stashed in the freezer for later. ;)
Easy Pumpkin Chili
Add a little canned pumpkin puree to a pot of chili makes it extra smooth and rich, without being overly heavy. You’ve got to try this deliciously unique combo!
Spicy Coconut and Pumpkin Soup
This soup is one of my favorite recipes and I regret that it doesn’t get more attention. It’s simple, fast, and incredibly delicious.
Seriously SO GOOD. Luckily, October is usually still pretty warm in Louisiana, so I can enjoy this frosty treat for a couple more months to come… It also makes a rather refreshing post-workout treat.
Pumpkin Cream Cheese Spread
Pumpkin and cream cheese were made for each other. If you’re craving pumpkin-flavored cheesecake, this is a good substitution. You can put it on bagels, crackers, cookies, or just a spoon. It’s gooood.
Easy Pumpkin Soup
If you’re not into the coconut-spiciness of the other pumpkin soup, this is a super easy, basic pumpkin soup recipe. And if you’re feeling creative, this soup is an excellent blank canvas for all sorts of delicious add-ins! (black beans, cauliflower, hot sauce, chipotle, whatever.)
Maple Brown Butter Pumpkin Pie
This pumpkin pie is extra special because it’s made with nutty brown butter and rich maple syrup. The perfect special touch to create all of those perfectly cozy fall-vibes!
Homemade Pumpkin Pie Spice
If you can’t find pre-mixed pumpkin pie spice blend at your local grocery, it’s SUPER easy to mix up at home.
Red Lentil and Pumpkin Soup
This hearty and flavorful soup is inexpensive, filling, and satisfying. The perfect budget-friendly soup to keep you full and warm through those Autumn nights!
Pumpkin Cheesecake Mousse
If you want pumpkin-y goodness but don’t want all the work of making a fresh pumpkin pie, this no-bake cheesecake mousse is it!
Chipotle Pumpkin Pasta
This creamy, smoky, and spicy pumpkin sauce is perfect on any type of pasta!
And if you’re carving pumpkins this weekend, make sure to roast those seeds!
Roasted Pumpkin Seeds
- 2.5 cups fresh pumpkin seeds
- 1 Tbsp cooking oil*
- 1 tsp Tony Cachere's Cajun Seasoning*
- Preheat the oven to 350ºF. Rinse the pumpkin seeds in a colander and remove any remaining pumpkin flesh that may be attached to the seeds. Place the washed pumpkin seeds in a lint-free dishcloth and pat dry (the seeds have a slippery coating and may not feel totally dry).
- Place the washed and dried pumpkin seeds in a bowl and add the cooking oil and seasoning. Stir until the seeds are well coated. Pour the seasoned pumpkin seeds out onto a baking sheet lined with parchment paper, and spread them into a single layer.
- Roast the pumpkin seeds in the preheated oven, stirring every 5-10 minutes, until they are golden brown and have a nutty aroma. Total roasting time will vary depending on the size of the seeds and their moisture level. Allow the pumpkin seeds to cool, then enjoy!
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See the full blog post for roasted pumpkin seeds here.