As the seasons change and fall arrives, many of us start to crave warm, comforting dishes that incorporate the flavors and aromas of the season. One ingredient that’s particularly iconic this time of year is the Cinderella pumpkin, with its vibrant orange color and slightly sweet flavor. Whether you’re looking for a hearty soup or a decadent dessert, there are countless ways to cook up a delicious dish using this versatile gourd.
In this article, we’ll be sharing 20 mouthwatering recipes that showcase the many faces of Cinderella pumpkin cuisine. From savory soups and stews to sweet treats and baked goods, these dishes are sure to satisfy your taste buds and leave you feeling cozy and content.
Roasted Cinderella Pumpkin with Honey and Thyme
Roasted Cinderella Pumpkin with Honey and Thyme Recipe
Transform a humble pumpkin into a sweet and savory masterpiece with this simple recipe that combines the natural sweetness of cinderella pumpkins with the warmth of honey and thyme. Perfect as a side dish or used as a topping for salads, soups, or sandwiches.
Ingredients:
– 1 (2-3 lb) Cinderella Pumpkin, peeled and cubed
– 2 tbsp pure honey
– 1 tsp dried thyme
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss pumpkin cubes with salt to taste.
3. Drizzle honey over the pumpkin and sprinkle with thyme. Toss until evenly coated.
4. Spread the pumpkin mixture in a single layer on a baking sheet lined with parchment paper.
5. Roast for 45-50 minutes or until tender and caramelized.
6. Remove from oven and let cool slightly before serving.
Cooking Time: 45-50 minutes
Cinderella Pumpkin Soup with Coconut Milk
Transform your fall evenings with this enchanting pumpkin soup, infused with the creamy richness of coconut milk and a hint of warm spices.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons unsalted butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 can (14 oz) coconut milk
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, cinnamon, and nutmeg; cook for 1 minute.
3. Add pumpkin cubes and vegetable broth; bring to a boil. Reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Stir in coconut milk and season with salt and pepper to taste.
5. Ladle into bowls and garnish with cilantro leaves. Serve warm.
Cooking Time: Approximately 30-35 minutes
Cinderella Pumpkin Risotto with Sage
Transform your dinner table into a royal court with this creamy, flavorful Cinderella Pumpkin Risotto with Sage. This seasonal delight combines roasted pumpkin, aromatic sage, and tender Arborio rice for a truly magical experience.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 4 cups vegetable broth, warmed
– 1 tablespoon olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Arborio rice
– 1/2 cup white wine (optional)
– 2 tablespoons butter
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast pumpkin cubes for 30 minutes or until tender.
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened (3-4 minutes).
3. Add Arborio rice and cook, stirring constantly, for 1 minute.
4. Add wine (if using) and broth, 1/2 cup at a time, stirring continuously, until rice is tender (about 20-25 minutes).
5. Stir in roasted pumpkin, butter, and sage leaves. Season with salt and pepper to taste.
Cooking Time: 30 minutes
Cinderella Pumpkin Pie with Spiced Crust
This enchanting pumpkin pie recipe is infused with the warmth of cinnamon, nutmeg, and allspice, reminiscent of a fairy tale. The spiced crust adds an extra layer of depth to this classic dessert.
Ingredients:
For the filling:
– 1 cup cooked, mashed pumpkin
– 1/2 cup heavy cream
– 1/2 cup sugar
– 2 large eggs
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
For the crust:
– 2 cups all-purpose flour
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground allspice
– 1/2 cup cold unsalted butter, cut into small pieces
– 1/4 cup ice-cold water
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin filling ingredients until smooth.
3. Roll out the crust dough on a floured surface to a thickness of about 1/8 inch.
4. Place the pie dish on the crust and trim the edges to fit.
5. Fill the pie crust with the pumpkin mixture and bake for 15 minutes.
6. Reduce oven temperature to 350°F (180°C) and continue baking for an additional 30-40 minutes, or until the filling is set.
Cooking Time: 45-50 minutes
Cinderella Pumpkin Bread with Walnuts
This moist and flavorful pumpkin bread, infused with the warmth of cinnamon and nutmeg, is a perfect treat for any time of year. The addition of toasted walnuts adds a delightful crunch and depth to this sweet bread.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/2 cup chopped walnuts
– Confectioners’ sugar (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, combine pumpkin puree, sugar, melted butter, eggs, cinnamon, and nutmeg. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Pour batter into prepared loaf pan and smooth top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool on wire rack before dusting with confectioners’ sugar (optional).
Cooking Time: 50-60 minutes
Cinderella Pumpkin Pancakes with Maple Syrup
Transform your breakfast into a magical experience with these scrumptious Cinderella-inspired pumpkin pancakes, served with a drizzle of pure maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup (for serving)
Instructions:
1. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine pumpkin puree, milk, egg, and melted butter. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or cooking spray if necessary.
5. Using 1/4 cup measuring cups, scoop the batter onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes, until golden brown.
7. Serve warm with a drizzle of pure maple syrup.
Cooking Time: 10-12 minutes (depending on the number of pancakes)
Cinderella Pumpkin Curry with Chickpeas
Transform ordinary chickpeas into a magical dish fit for a princess with this enchanting pumpkin curry recipe, where the sweetness of pumpkin harmonizes with the spiciness of Indian spices.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 1 can chickpeas (14.5 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 can coconut milk (14 oz)
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat; sauté onions until golden brown.
2. Add garlic, pumpkin, cumin, curry powder, turmeric, and cayenne pepper. Cook until pumpkin is tender (about 10 minutes).
3. Stir in chickpeas, salt, and black pepper. Cook for an additional 5 minutes.
4. Pour in coconut milk; simmer for 5-7 minutes or until the sauce thickens slightly.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: Approximately 25-30 minutes.
Cinderella Pumpkin Muffins with Cinnamon
These moist and flavorful muffins are a perfect treat for any time of the year, especially during the fall season when pumpkins are in abundance. With the warmth of cinnamon and the sweetness of pumpkin, these muffins will transport you to a magical world.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup milk
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, melted butter, egg, and milk. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
5. Fold in cinnamon.
6. Divide batter evenly among muffin cups.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-25 minutes
Cinderella Pumpkin Cheesecake with Gingersnap Crust
Experience the magic of Cinderella’s pumpkin coach in a delightful cheesecake, featuring a crunchy gingersnap crust and creamy pumpkin filling.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C).
2. Prepare the crust: In a medium bowl, mix crushed cookies and sugar. Stir in melted butter until well combined. Press mixture into a 9-inch springform pan.
3. Prepare the cheesecake: Beat cream cheese until smooth. Add granulated sugar and beat until combined. Beat in pumpkin puree, eggs, vanilla extract, and cinnamon.
4. Pour cheesecake batter over crust.
5. Bake for 50-60 minutes or until center is set.
6. Let cool completely before serving.
Cooking Time: 50-60 minutes
Cinderella Pumpkin Ravioli with Brown Butter Sauce
Transform your taste buds into a magical kingdom with this enchanting ravioli recipe, featuring tender pumpkin filling and rich brown butter sauce. Perfect for fall gatherings or cozy nights in.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 1/2 cup ricotta cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh sage leaves for garnish
– Brown butter sauce (recipe below)
Brown Butter Sauce:
– 4 tablespoons unsalted butter
– 2 tablespoons heavy cream
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 375°F.
2. In a bowl, combine pumpkin, ricotta, Parmesan, and egg. Mix until smooth.
3. Roll out fresh pasta according to package instructions.
4. Cut into squares, place a spoonful of pumpkin filling in the center, and fold to form triangles.
5. Cook ravioli in boiling water for 2-3 minutes or until floats; drain.
6. In a skillet, melt butter over medium heat. Cook until browned and fragrant (about 5 minutes).
7. Stir in heavy cream and salt. Serve with cooked ravioli.
Cooking Time: 20-25 minutes
Cinderella Pumpkin Smoothie with Banana and Almond Butter
This magical smoothie is a delightful twist on the classic pumpkin puree, blending creamy banana, nutty almond butter, and warm spices for a royally delicious treat.
Ingredients:
– 1 ripe banana
– 1/2 cup canned pumpkin puree
– 2 tablespoons almond butter
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon honey
– Ice cubes (as needed)
Instructions:
1. In a blender, combine banana, pumpkin puree, almond butter, cinnamon, and nutmeg.
2. Blend the mixture until smooth and creamy.
3. Add honey to taste and blend until well combined.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is the desired texture.
Cook Time: None! This recipe is quick and easy, ready in just 2-3 minutes.
Cinderella Pumpkin Chili with Black Beans
This hearty and flavorful chili is a perfect blend of autumnal spices and warm comfort food. It’s a delightful twist on traditional chili, featuring roasted pumpkin and black beans.
Ingredients:
– 1 medium pumpkin, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 2 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Optional: jalapeños or hot sauce for added heat
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper. Roast for 30 minutes.
3. In a large pot, sauté onion, garlic, and red bell pepper until tender.
4. Add roasted pumpkin, black beans, vegetable broth, diced tomatoes, cumin, smoked paprika, salt, and pepper. Simmer for 20-25 minutes or until flavors meld together.
5. Taste and adjust seasoning as needed.
Cooking Time: Approximately 50-55 minutes
Cinderella Pumpkin Cookies with White Chocolate Chips
Cinderella Pumpkin Cookies with White Chocolate Chips: A sweet and magical treat fit for a princess!
Ingredients:
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp salt
– 1 cup canned pumpkin puree
– 1 cup white granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup white chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, combine pumpkin puree, sugar, butter, eggs, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in white chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Cinderella Pumpkin Gnocchi with Sage Butter
Transform your fall gatherings into a magical night with these whimsical pumpkin gnocchi, paired with a rich and aromatic sage butter sauce. This recipe is perfect for a special occasion or a cozy dinner at home.
Ingredients:
– 1 small pumpkin (about 2 lbs), cooked and mashed
– 1 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 egg, lightly beaten
– 1 tablespoon olive oil
– Fresh sage leaves, chopped (about 2 tablespoons)
– Butter, softened (about 2 tablespoons)
Instructions:
1. In a large mixing bowl, combine mashed pumpkin, all-purpose flour, semolina flour, and salt. Mix until a dough forms.
2. Knead the dough for about 5 minutes, until smooth and pliable.
3. Divide the dough into 4 equal pieces. Roll each piece into a long rope.
4. Cut the ropes into 1-inch pieces to form the gnocchi.
5. Bring a large pot of salted water to a boil. Cook the gnocchi for 3-5 minutes, or until they float to the surface.
6. In a small saucepan, melt butter over medium heat. Add chopped sage and cook until fragrant.
7. Serve the cooked gnocchi with the warm sage butter sauce.
Cooking Time: 20-25 minutes
Cinderella Pumpkin Lasagna with Ricotta and Spinach
A twist on the classic lasagna recipe, this Cinderella-inspired dish combines the warm flavors of pumpkin, ricotta, and spinach to create a truly magical meal.
Ingredients:
– 1 cup cooked pumpkin puree
– 12 lasagna noodles
– 2 cups ricotta cheese
– 1 cup fresh spinach leaves, chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for greasing
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a mixing bowl, combine pumpkin puree, ricotta cheese, spinach, onion, garlic, Parmesan cheese, and egg. Mix well.
4. Grease a 9×13-inch baking dish with olive oil.
5. Arrange 4 lasagna noodles on the bottom of the dish.
6. Spread half of the pumpkin-ricotta mixture over the noodles.
7. Repeat layers: noodles, pumpkin-ricotta mixture, and Parmesan cheese.
8. Cover with aluminum foil and bake for 30 minutes.
9. Remove foil and bake an additional 10-15 minutes or until golden brown.
Cooking Time: 40-50 minutes
Cinderella Pumpkin Hummus with Roasted Garlic
Transform your snack game with this enchanting dip, perfect for Halloween parties or cozy gatherings. This Cinderella-inspired hummus combines the warmth of roasted garlic with the sweetness of pumpkin puree.
Ingredients:
– 1 1/2 cups cooked pumpkin (canned or fresh)
– 1 cup chickpeas
– 3 cloves roasted garlic, minced
– 1/4 cup lemon juice
– 1/4 cup tahini
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the garlic cloves for 30-40 minutes, or until soft and mashed.
3. In a blender or food processor, combine pumpkin puree, chickpeas, roasted garlic, lemon juice, tahini, salt, and olive oil.
4. Blend on high speed for about 2 minutes, scraping down the sides as needed.
5. Add water and blend until smooth and creamy.
6. Taste and adjust seasoning as desired.
Cooking Time: None (all ingredients are pre-cooked or roasted)
Cinderella Pumpkin Tart with Caramelized Onions
This enchanting tart combines the warmth of caramelized onions with the sweetness of roasted pumpkin, perfect for a magical fall evening.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 large onions, thinly sliced
– 2 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a large skillet, caramelize onions over medium heat for 20-25 minutes or until golden brown.
4. Toss pumpkin cubes with olive oil, salt, and pepper. Roast in the oven for 30-40 minutes or until tender.
5. Arrange caramelized onions on one half of the pastry, leaving a 1/2-inch border. Top with roasted pumpkin.
6. Fold other half of pastry over filling and press edges to seal. Brush with beaten egg.
7. Bake tart for 25-30 minutes or until golden brown.
Cooking Time: Approximately 45-50 minutes
Cinderella Pumpkin Stew with Lentils
This hearty stew is a magical twist on traditional pumpkin soup, featuring tender lentils and aromatic spices. Perfect for a cozy night in or a festive gathering, this Cinderella-inspired recipe is sure to delight!
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, pumpkin, broth, cumin, and smoked paprika (if using). Season with salt and pepper to taste.
3. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Cinderella Pumpkin Fritters with Yogurt Dip
Transform your taste buds into a magical kingdom with these sweet and crispy pumpkin fritters, served with a tangy yogurt dip inspired by Cinderella’s enchanting world.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup milk
– 1 large egg
– Vegetable oil for frying
– Yogurt dip ingredients: 1 cup plain yogurt, 1 tablespoon honey, 1/4 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Add pumpkin puree, milk, and egg; mix until smooth.
4. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Drop spoonfuls of batter into the oil and fry for 2-3 minutes on each side, or until golden brown.
6. Drain fritters on paper towels and serve warm with yogurt dip (mix all ingredients together).
Cooking Time: 10-12 minutes
Enjoy your delightful Cinderella Pumpkin Fritters with Yogurt Dip!
Cinderella Pumpkin Ice Cream with Nutmeg
This creamy pumpkin ice cream infused with warm nutmeg is a magical twist on traditional fall flavors. Perfect for the holiday season, this recipe yields a batch of rich and indulgent ice cream that’s sure to delight.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/2 cup pure pumpkin puree
– 1 tsp vanilla extract
– 1/4 tsp ground nutmeg
– 1/4 cup granulated sugar
Instructions:
1. In a medium-sized bowl, whisk together the heavy cream, whole milk, pumpkin puree, and vanilla extract until smooth.
2. Add the ground nutmeg and granulated sugar to the mixture; whisk until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Remove the mixture from the refrigerator and pour into an ice cream maker.
5. Churn according to manufacturer’s instructions, approximately 20-25 minutes.
6. Transfer the churned ice cream to an airtight container and store in the freezer for at least 2 hours before serving.
Cooking Time: None required (ice cream maker dependent)
Summary
Get ready to be enchanted by the flavors of Cinderella’s pumpkin! This collection of 20 recipes showcases the versatility and deliciousness of cinderella pumpkins. From sweet treats like pumpkin pie and muffins, to savory dishes like risotto and chili, there’s something for everyone. Discover new ways to enjoy this seasonal ingredient with recipes that highlight its natural sweetness, earthy flavor, and creamy texture. Whether you’re a beginner or experienced cook, these flavorful recipes will make your taste buds feel like they’re living happily ever after!
