On the Menu: Pumpkin

Pumpkin Recipes

The U.S. produces 1.5 billion pounds of pumpkin annually, so 'tis the season to use pumpkin in our cooking.

Pumpkin can go far beyond pies, baked goods and lattes. Pumpkin goes really well into savory foods.

Sous Chef Bryan Nader from Mercy Health Saint Mary's shares some family-friendly pumpkin recipes.

Pumpkin Cannelloni


  • 1 ½ lb. canned pumpkin
  • 1 ½ Tbsp. extra-virgin olive oil
  • 3 cloves of garlic, minced
  • 1 ½ tsp. fresh sage, finely chopped
  • ½ cup low-fat ricotta cheese
  • ½ cup grated Parmesan cheese
  • 1/8 tsp. salt
  • ½ tsp. fresh ground black pepper
  • 1 package oven-ready lasagna sheets
  • 3 Tbsp. unsalted butter


  1. Preheat oven to 350 degrees
  2. In a large bowl stir together, pumpkin, oil, garlic, ricotta, Parmesan, salt and pepper.
  3. Bring a large pot of water to a boil, once boiling, cook lasagna sheets until pliable, about 3 minutes. Drain, reserving about ¼ cup of the pasta water.
  4. Coat a 9”x13” baking dish with nonstick cooking spray. Place a lasagna sheet on work surface, and add 4 Tbsp. of pumpkin mixture to the center of the lasagna, roll into a tube shape and transfer to baking dish. Repeat with remaining lasagna.
  5. Top cannelloni with reserved pasta water, cover pan with foil and bake in the oven for 20-25 minutes.
  6. While cannelloni is baking, melt butter over low heat in a non-stick sauté pan. Add in the sage and cook for 2 minutes.
  7. Remove cannelloni from the oven top with butter/sage mixture and serve.

Pumpkin Waffles


  • 1 ¼ cups all-purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 2 ½ tsp. pumpkin pie spice
  • 2 large eggs
  • ¾ cup buttermilk
  • ½ cup canned pumpkin
  • ½ cup granulated sugar
  • ¾ tsp. vanilla extract
  • 3 Tbsp. unsalted butter


  1. In a large bowl combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  2. In a medium bowl whisk together the pumpkin, eggs, buttermilk, sugar, vanilla and butter until smooth. Pour the egg mixture into the flour mixture and fold until just combined.
  3. Heat waffle maker, and coat with nonstick cooking spray. Use ½ cup of batter per waffle.

Pumpkin Muffins


  • 8oz. fat-free cream cheese
  • 3 eggs
  • 2 ½ cups granulated sugar
  • 2 ½ cups all-purpose flour
  • ¼ cup chopped pecans
  • 3 Tbsp. unsalted butter
  • 2 ½ tsp. cinnamon
  • ½ tsp. salt
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • 1 ¼ cups pumpkin
  • 1/3 cup canola oil
  • ½ tsp. vanilla extract


  1. Preheat oven to 375 degrees. Lightly coat two 12 cup muffin tins with nonstick cooking spray and set aside.
  2. In a small bowl mix the cream cheese, 1 egg, 3 Tbsp. of sugar and set aside.
  3. In a medium bowl, stir together 5 Tbsp. sugar, ½ cup flour, pecan, butter and ½ tsp. of cinnamon, set aside.
  4. Combine remaining sugar, flour, salt, baking powder, baking soda and remaining cinnamon together in a large bowl. Lightly whisk in the pumpkin, egg, oil and vanilla and stir until just combined.
  5. Evenly divide half of the batter amongst the 24 muffin cups. Top with 2 Tbsp. of the cream cheese mixture and top with remaining batter. Sprinkle with the pecan mixture and bake in preheated oven for 20-25 minutes or until a toothpick inserted into the muffin comes out clean. Remove from oven, allow to cool on a wire rack before removing from the muffin tin.

Baked Stuffed Pumpkin


  • ½ cup chopped onion
  • 2 cups chopped pumpkin
  • ½ cup chopped granny smith apple
  • ¼ cup white wine
  • 1 cup Israeli couscous
  • ¼ cup dried cranberries
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. fresh thyme
  • 1 tsp. fresh oregano
  • ½ tsp. salt
  • ¼ tsp. fresh ground black pepper
  • 4 small pumpkins, hollowed out


  1. Preheat oven to 350 degrees.
  2. In a medium skillet heat 1 Tbsp. of olive oil and add onion and the pumpkin. Cook until the pumpkin begins to soften about 5-7 minutes. Add the chopped apple and cook for another 3 minutes. Add in wine, cook for 2 minutes, remove from heat and set aside. Combine the couscous, dried cranberries, olive oil, thyme, oregano, salt and pepper in a large bowl. Add the pumpkin mixture and stir to combine.
  3. Even fill the 4 pumpkins with the stuffing mixture and place pumpkins in a shallow baking dish. Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes.
  4. Serve.

Pumpkin Hash


  1. 2 Tbsp. extra-virgin olive oil
  2. 1 clove of garlic, chopped
  3. ½ cup diced onion
  4. 2 cups chopped pumpkin
  5. 1 lb. Brussels sprouts, halved
  6. 2 cups chopped Granny Smith apples
  7. ½ cup dried cranberries
  8. 1 Tbsp. chopped fresh sage
  9. 1 ½ Tbsp. white balsamic vinegar


  1. Preheat a large skillet over medium heat with the olive oil.
  2. Place in the onion and cook for 1 minute, then add the garlic and cook for another minute.
  3. Add in the pumpkin and Brussels sprouts, and cook for 10 minutes. Stir mixture and cook for another 2 minutes. Add in the apples, cranberries, sage and cook for 2 minutes more.
  4. Turn off the heat, stir in vinegar and serve.

Pumpkin Chipotle Burgers


  • 1 Tbsp. ground flax seeds
  • 3 Tbsp. water
  • 1 cup cannellini beans
  • 1 cup pumpkin puree
  • ½ Tbsp. chipotle peppers in adobo sauce, chopped
  • 1 clove of garlic, minced
  • ½ cup chopped green onion
  • ½ tsp. garlic powder
  • ¼ tsp. salt
  • ½ tsp. paprika
  • ¼ tsp. red pepper flake
  • 1 ½ cups rolled oats
  • 1 cup micro greens
  • 4 toasted hamburger buns
  • 1 avocado sliced
  • Chipotle Aioli:
    • 1/3 cup plain non-fat Greek yogurt
    • 1 tsp. fresh lemon juice
    • 1 tsp. chipotle adobo sauce
    • ¼ tsp. Cajun seasoning blend


  • Whisk together the flax seed and water in a small bowl, and place in the refrigerator for 30 minutes to set.
  • Place the cannellini beans, pumpkin, chipotle peppers, garlic, green onion, garlic powder, paprika, salt, red pepper flakes, oil, rolled oats into the bowl of a food processor and blend until combined. Remove flax mixture from the refrigerator and add into pumpkin mixture and blend for 30 seconds more.
  • Shape mixture into 4 patties.
  • Place patties on a plate, cover with plastic wrap and refrigerate for 30 minutes.
  • Heat a large non-stick skillet over medium heat, add 1 Tbsp. canola oil to the pan and carefully put burgers into the pan. Cook for 3-5 minutes per side, until golden brown, flip and heat for another 3-5 minutes. Remove from heat and serve on toasted buns. Top with chipotle aioli and avocado.

To make the aioli:

  1. Combine all ingredients in a small bowl and set aside in the refrigerator until ready to serve.

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