25 Real Pumpkin Recipes to Make At Home This Fall


The pumpkin and pumpkin spice craze has taken over our fall food products over the past few years. But hardly any of those store-bought food products contain actual pumpkin! Put the pumpkin back in your favourite fall foods with these 25 real pumpkin recipes for fall.Save money, eat better & put real pumpkin back in your favourite fall foods with these 25 real pumpkin recipes to make at home this fall.

There’s something so comforting and nostalgic about pumpkin and pumpkin spice, which I think is why we’ve become so obsessed with it. The warm smell of pumpkin mingling with cinnamon, nutmeg, cloves and ginger is enough to make anyone feel cozy this time of year. But in recent years the pumpkin spice craze has paved the way for a plethora of processed junk food (and I really hesitate on the “food” part). 

There’s pumpkin and pumpkin spice everything nowadays: Pumpkin spice lattes, pumpkin spice oreos, pumpkin spice marshmallows, pumpkin spice cheerios, pumpkin spice air freshener, pumpkin spice jello… There’s even a pumpkin flavoured cake mix… for your dog!

The sad part about this trend is that there’s hardly any actual pumpkin in these products (if any at all!) Mostly they’re full of sugar, preservatives, modified corn products and extremely processed flavourings and ingredients acting as pumpkin imposters. You might get a taste of real pumpkin spice in there, but TBH, it’s mostly junk. 

The good news is, there is a better way. You can have your pumpkin spice cake and eat it too (well, not the dog cake. Don’t eat that).

Because let’s face it: pumpkin isn’t so bad. In fact, it’s really good for you! Pumpkins are packed with healthy vitamins, minerals and antioxidants that can do our bodies a world of good.

And there’s nothing unhealthy about authentic pumpkin spice, which is simply a mixture of cinnamon, nutmeg, ginger, cloves and allspice. When we take our food choices into our own hands we can control what we put in our meals and our bodies,  and keep dangerous additives off of our dinner (and dessert) plates. 

So embrace the pumpkin madness of the fall season by trying out some of these REAL pumpkin and pumpkin spice recipes. And save the junk food for Halloween;)

 

Savoury Pumpkin Dishes

The pumpkin and pumpkin spice craze has taken over our fall food products over the past few years. But hardly any of those store-bought food products contain actual pumpkin! Put the pumpkin back in your favourite fall foods with these 25 real pumpkin recipes for fall.

Savoury pumpkin dishes are less common than sweet treats and desserts. But they really do rival their sweet counterparts in both taste and ease of cooking.

These simple and delicious savoury pumpkin recipes can take you from the pumpkin patch to your dinner table tonight! 

“Way Better Than Canned” Pumpkin Purée by Back To Our Roots

Pumpkin Pasta by Buy This Cook That

Rich & Savory Pumpkin-Thyme Soup by Back To Our Roots

Pumpkin Stuffed with Everything Good by Martha Stewart

 

Sweet Pumpkin Dishes

The pumpkin and pumpkin spice craze has taken over our fall food products over the past few years. But hardly any of those store-bought food products contain actual pumpkin! Put the pumpkin back in your favourite fall foods with these 25 real pumpkin recipes for fall.

Sweet dishes are where pumpkins rule supreme. There’s no end to the number of desserts, breakfasts, breads and sweet snacks you can make with pumpkin. Here are just a few of the very best homemade sweet treats to get you started.

No-Bake Whipped Pumpkin Pie by yours truly at The House & Homestead

Never-Fail Pumpkin Cheesecake by Feathers In The Woods

Old-Fashioned Pumpkin Sugar Cookies by Melissa K. Norris

Pumpkin Spice Scones by Common Sense Homesteading

Spiced Pumpkin Muffins by Buy This Cook That

Pumpkin Spice Steel Cut Oats –  The Reid Homestead

Pumpkin Whoopie Pies with Cream Cheese Filling by Shut The Front Dorr

Pumpkin Oatmeal Cookies with Cranberries and Walnuts by Common Sense Homesteading

Pumpkin Cranberry Banana Bread by Country Living In A Cariboo Valley

Pumpkin Spice Waffles with Maple Cinnamon Whipped Cream by Common Sense Homesteading

Homemade Pumpkin Caramels by Feathers In The Woods

Chocolate Pumpkin Truffles by Purposefully Simple

 

Pumpkin Preserving Recipes

The pumpkin and pumpkin spice craze has taken over our fall food products over the past few years. But hardly any of those store-bought food products contain actual pumpkin! Put the pumpkin back in your favourite fall foods with these 25 real pumpkin recipes for fall.

Sometimes it’s just not possible to use up all of that pumpkin at once. Luckily, pumpkins store very well in cold storage for a long time thanks to their hard outer skin.

If you’re looking for other ways to preserve your pumpkin to last a little longer, here are some great ideas by some trusted homesteaders!

*Remember: NEVER can pumpkin purée at home! You may pressure can cubed pumpkin, but pumpkin purée is too thick to can at home as home canners do not reach high enough temperatures to kill dangerous bacteria. Freeze purée or pressure can cubed pumpkin and purée when ready to use.

8 Ways to Preserve Pumpkin at Home by Melissa K. Norris

How to Can Pumpkin At Home by yours truly at The House & Homestead

Pumpkin Fruit Leather by Common Sense Homesteading

 

Homemade Pumpkin Drinks

Learn how to make your own homemade pumpkin spice syrup with all natural ingredients for just pennies per batch! #pumpkinspicerecipe #pumpkinspicesyrup #pumpkinspicesyruprecipe #pumpkinspicelatte

There’s nothing quite like the drink that started it all: The infamous Pumpkin Spice Latte (or “PSL”). But you don’t need to shell out $5 a drink at Starbucks to get your hands on a PSL this fall. Make your own for a fraction of the cost (and be sure that there’s some actual pumpkin in there!). Lattes not your thing? How about some pumpkin spice kombucha or wine? The choice is yours. Pick your potion!

Homemade Pumpkin Spice Syrup from yours truly at The House & Homestead

Pumpkin Wine by Common Sense Homesteading

Pumpkin Spice Kombucha by Common Sense Homesteading

 

Everything Else

The pumpkin and pumpkin spice craze has taken over our fall food products over the past few years. But hardly any of those store-bought food products contain actual pumpkin! Put the pumpkin back in your favourite fall foods with these 25 real pumpkin recipes for fall.

Pumpkin seeds, pumpkin spice (sans pumpkin) and pumpkin pot-pourri are just a few of the “other” things you can do with pumpkins aside from cooking and eating the flesh.

If all else fails or you’re just at a loss when it comes to what to do with your carved Jack-O-Lantern after Halloween, remember you can always add it to your compost pile and build up your soil for next spring. No pumpkin should ever go to waste!

But here are a few more ideas on how to use them up anyway (and other uses for pumpkin spice!)

Roasted Pumpkin Seeds by Our Stoney Acres

Roasting Pumpkin Seeds with Garlic & Cumin by Lady Lee’s Home

Pumpkin Spiced Peach Sauce by The Old Walsh Farm*

Pumpkin Pie Potpourri Recipe by My Homestead Life*

*While there’s no actual pumpkin in these last two recipes, they are made with real pumpkin spices and natural ingredients. 

So there you have it! 25 real pumpkin and pumpkin spice recipes you can make at home. Save money and eat better with all the comforts of pumpkin this fall.

 

Stay cozy my friends:)

I'm a modern homesteader on a mission to transform our house into a safe, sustainable, self-reliant sanctuary and to help you create, grow and live a good life by transforming your house into a thriving homestead too!

 

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.

But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;

A time to slow down, rest, reflect and dream;

A time to give ourselves over to the projects, hobbies, crafts and activities that we just don’t seem to have time for the rest of the year;

A time to devour books, soak up knowledge, learn new skills and sharpen old ones.

The winter issue of Modern Homesteading Magazine showcases just a few of the many unique activities, projects and opportunities that this season affords us the time to immerse ourselves in.

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✨ Inspiration and ideas to help you make the most of winter on the homestead
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❄️ And more!!!

To read the full issue AND get instant access to our entire library of past issues (26 value-packed issues and counting!), click the link in my bio @thehouseandhomestead or go to https://modernhomesteadingmagazine.com

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We’re all familiar with eggnog, but have you ever wondered what “nog” is anyway, or how this decadent holiday drink came to be?

The general consensus is that eggnog originated in England in the 17th Century and was made with eggs, milk and some sort of alcohol (aka. “nog”).

It may have even been enjoyed earlier than this, as a similar beverage called posset (a hot, milky, ale-based drink) has origins dating back to the 13th century.

As I was researching this topic, I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.

It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.

Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.

Eggnog has remained a favourite beverage around Christmas time; One that most of us are accustomed to buying in a carton from the grocery store. But like most processed foods, store-bought eggnog is often loaded with additives like high fructose corn syrup and thickeners.

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All you need are fresh eggs, milk, cream, sugar and a little nutmeg (and an optional cinnamon stick) to garnish.

If eggnog is on your list of holiday must-haves but you’d rather avoid the processed grocery store stuff and make your own with fresh ingredients, you can grab the full recipe via the link in my bio @thehouseandhomestead or by visiting https://thehouseandhomestead.com/old-fashioned-homemade-eggnog-recipe/

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One of the things I love MOST about homesteading is that it empowers us to become producers of goods rather than merely consumers.

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For the most part, these are things you're going to buy once and never have to replace.

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If you're looking to invest your money rather than waste it this holiday season –whether you're taking advantage of sales for yourself or looking to buy for others on your list– you have my personal guarantee that the items on this year's favourite things list are well worth the money.

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🥧 Wanna know the secret to a perfect, flaky pie crust EVERY TIME??

It all comes down to 3 simple rules…

Rule # 1 - Keep your butter (or lard) as cold as possible.

Freeze it even!

The colder the better when it comes to the fat source in a pie crust because you want the fat to stay solid until it melts in the oven. Then when it does melt, little air pockets will remain in the crust which is what makes it flaky and light (instead of everybody’s least favourite alternative: chewy and dense).

Rule # 2 - Keep the fat content as high as possible.

Fat equals flavour, and also helps keep the crust light and flaky.

Consider using whole fat milk instead of water, along with your butter or lard.

Rule # 3 - Don’t overwork your dough.

Unlike bread, pie crust should not be kneaded and should actually be handled as little as possible.

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Work your dough only as much as necessary to form a dough ball before you put it in the fridge to chill. The less you touch it, the lighter, flakier and more delicious your pie crust will be!

At the end of the day, homemade pie crust is almost always better than store-bought, but you’ve gotta follow a few simple rules to knock it outta the park.

I’ve spent a lot of time perfecting my own flaky pie crust recipe, which I use for sweet and savoury pies alike.

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What’s your favourite kind of pie? Answer with an emoji below!

(Mine’s 🍒;)

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The worst part about every holiday dinner is being stuck in the kitchen cooking while everyone else is just enjoying each other’s company.

The second worst part is store-bought cranberry sauce —You know, the kind that makes that oh-so appetizing slurping noise as it slides out of the tin and into the bowl, still shaped like the can it came out of.

Homemade cranberry sauce is stupidly easy to make and tastes SO much better than store-bought. Plus you can add spices to put your own delicious spin on this holiday classic.

While it takes just a few minutes to whip together homemade cranberry sauce on the big day, you can make it ahead of time and either refrigerate it (up to 3 days), freeze it or even can it to enjoy later!

Canning is my favourite method of preservation when it comes to homemade cranberry sauce because I can make it well in advance and I don’t have to worry about remembering to defrost it ahead of time.

Canning it means you’ve always got a jar of made-from-scratch cranberry sauce ready to go in your pantry long before you’re ready to set the table (and trust me, it’s a lot prettier coming out of a Mason jar!)

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The rain was pelting down on our roof and the wind was howling.

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I just love this time of year!

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You’re either starting seeds and planting in the spring, tending your garden in the summer, preserving in the fall or sitting by the fire in the winter as you eat from the larder full of food you worked so hard to put up the rest of the year, and dreaming about starting all over again in the spring.

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The summit starts on Monday, November 8th and is completely FREE to attend.
OR you can upgrade and get instant, lifetime access to the entire summit, including all of the presentations and exclusive bonuses for just $47 (until Sunday only).

Link in bio @thehouseandhomestead to register for free and save your seat, or purchase instant, lifetime access to A Cozy Gathering!

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It means tidying up our tools, putting away our hoses and making sure the water’s turned off so it doesn’t freeze.

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As always, a little bit (more) hard work right now will definitely make life easier down the line.

Link in bio @thehouseandhomestead to subscribe and read the latest issue if you haven’t yet, or go to www.modernhomesteadingmagazine.com

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Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/7-benefits-of-cooking-with-cast-iron

Do you cook with cast iron? If so, what do you like most about it? Let me know down below!👇

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