Recipes for the Fall

A slice of pumpkin pie on a plate.

Spice Up Your Meals with Some Tasty Fall Dishes

The autumn brings a harvest of fruits and vegetables unique to the season. Make the most of them with some of our favorite fall recipes!

Pumpkin Recipes

Enjoy the season's favorite fruit in some surprising ways.

Pumpkin Mousse Pie:

A lighter version of the classic pumpkin pie, perfect to serve as dessert on Thanksgiving.


  • 9-inch graham cracker crust
  • 1 package instant butterscotch pudding mix (3.4 ounces)
  • 1 1/2 cups cold milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 cup fresh or canned sugar pumpkin
  • 1/3 cup chopped pecans (optional)
  • 1 1/2 cups non-dairy whipped topping
  • 1/4 cup crushed gingersnaps (optional)


  1. Beat pudding and milk in a large bowl until well blended — about 2 minutes.
  2. Blend in pumpkin, cinnamon, and nutmeg.
  3. Fold in whipped topping, as well as pecans if you are using them.
  4. Spoon into pie crust.
  5. Chill for 3 hours.
  6. If you want, sprinkle with gingersnaps before serving.

Pumpkin Seeds:

An easy-to-make snack. You can spice up your baked pumpkin seeds in a few simple ways.

Ingredients: seeds of one pumpkin and salt.


  1. Extract seeds from pumpkin.
  2. Separate and discard pulp.
  3. Thoroughly wash seeds in warm water.
  4. Spread seeds out onto a cookie sheet.
  5. Sprinkle generously with salt.
  6. Put into oven and bake at 350 degrees for approximately 20 minutes.
  7. Check every five minutes and stir, adding more salt to taste.
  8. Check seeds to see if they are done by taking a sample out, allowing it cool, and tasting it. If the insides are dry, they are done.
  9. Allow to cool and serve.

Tip: For a spicier flavor, replace the salt with these seasonings:

  • Cheesy Pumpkin Seeds — Sprinkle with cheesy popcorn seasoning.
  • Tex-Mex Style — Sprinkle powdered taco seasoning onto the seeds. This is better mixed in a bowl first. Add more red pepper powder for a really hot seed!
  • Cajun Style — Mix seeds in a bowl with a packet of cajun seasonings mix. If you like it really spicy, add extra hot sauce.
  • Garlic Salt — Sprinkle over seeds for pumpkin seeds with a twist of garlic.

Pumpkin Chip Muffins

These pumpkin muffins boast a cinnamony flavor.


  • 1/2 cup shortening
  • 1 2/3 cup flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup puréed, cooked pumpkin
  • 1 cup cinnamon chips


  1. Cream shortening and sugar.
  2. Add eggs and mix well.
  3. Add dry ingredients and mix well.
  4. Add pumpkin and mix well.
  5. Add cinnamon chips and mix well.
  6. Set oven at 350 degrees.
  7. Grease muffin tins or use paper liners.
  8. Bake at 350 for 20 to 23 min.

Tip: Pumpkin also goes great with chocolate. For a chocolatey treat, replace cinnamon chips with chocolate chips.

Pumpkin Soup in a Pumpkin:Ingredients:


  • 6 cups chicken or vegetable stock
  • 2–3 cups pared pumpkins, cut into 1/2-inch cubes
  • 1 cup thinly sliced onion
  • 1 clove garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon dried thyme leaves
  • 5 peppercorns
  • 1 medium sugar pumpkin
  • 1/2 cup heavy cream, warmed
  • 1 teaspoon chopped, fresh flat-leaf parsley


  1. In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
  2. Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
  3. Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
  4. Preheat oven to 350 degrees.
  5. Cut the top off the sugar pumpkin and remove the seeds.
  6. Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
  7. Purée 2 cups of the pumpkin mixture in a blender or food processor; return puréed mixture to the pot.
  8. Repeat with remaining pumpkin mixture.
  9. Heat puréed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
  10. Stir warm cream and reserved pumpkin into soup.
  11. Place the warmed sugar pumpkin on a platter; ladle the soup in and garnish with parsley.
  12. Serve hot.

Pumpkin Cookies:


  • 1 cup shortening
  • 3/4 cup sugar
  • 1 cup cooked, strained (or canned) pumpkin
  • 1 egg
  • 2 cups flour
  • 1 cup raisins
  • 1/2 cup molasses
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt


  1. Pre-heat oven to 375.
  2. Cream shortening and sugar.
  3. Mix in pumpkin, egg, and molasses.
  4. Stir in dry ingredients, spices, and raisins.
  5. Drop by the spoonful onto an ungreased baking sheet.
  6. Bake 10–12 minutes.

Pumpkin Pancakes

Makes 12–16 pancakes


  • 1 cup all-purpose flour
  • 1/2 cup pumpkin purée, freshly cooked or canned
  • 1 tablespoon sugar
  • 1 cup 2% milk
  • 2 eggs, separated
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil


  1. Combine dry ingredients and spices in a bowl.
  2. In a second bowl, whisk together pumpkin purée, egg yolks, milk, and vegetable oil.
  3. Stir wet ingredients into dry ingredients.
  4. Use a mixer to beat egg whites until peaks form. Then, fold them into the batter.
  5. Pour 1/4 cup of batter onto a greased griddle and cook until golden brown.
  6. Serve with syrup.

Tip: Try topping the pancakes with a spoonful of whipped cream for a delicious breakfast or anytime treat.

Pumpkin Apple Butter:

A unique spread you can use on your toast, muffins, bagels, crackers, or just about anything.

Makes 3 cups


  • 1 3/4 cup solid pack pumpkin
  • 1 cup apple juice
  • 1 cup peeled and grated apple (about 1 medium apple)
  • 1/2 cup packed brown sugar
  • 3/4 teaspoon pumpkin pie spice


  1. Combine pumpkin, apple juice, apple, sugar, and pumpkin pie spice in medium saucepan.
  2. Bring to a boil.
  3. Reduce heat to low; simmer for 1 1/2 hours, stirring occasionally.
  4. Pour into container; cover, chill.
  5. May be stored in refrigerator for up to two months.

Pumpkin Dip


  • 2 cups pumpkin purée, canned or fresh
  • 1 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1 package cream cheese, softened


  1. Place pumpkin purée and cream cheese into a large bowl and mix together.
  2. Add all other ingredients.
  3. Mix ingredients together until smooth and creamy.
  4. Refrigerate at least four hours or overnight.
  5. Serve with crackers, gingerbread, celery, carrots, etc.

Tip: For a lighter dip, substitute sour cream for cream cheese.

More Fall Recipes

Zucchini Bread:


  • 1 cup oil
  • 3 eggs
  • 2 cups sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon vanilla
  • 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups flour
  • 2 cups chopped zucchini
  • 1 cup chopped nuts (optional)


  1. Pre-heat oven to 350 degrees.
  2. Grease and flour 2 bread-loaf pans.
  3. Blend oil, eggs, and sugar.
  4. Add cinnamon, vanilla, baking powder, and baking soda.
  5. Fold in flour and zucchini.
  6. Add nuts (optional).
  7. Bake for 1 hour.

Apple CrispIngredients:


  • 3 large tart apples
  • 1–2 tablespoon sugar (optional)
  • 1/2 cup water
  • 1 cup flour
  • 1 cup light brown sugar
  • 1 cup finely chopped pecan
  • 1/2 cup butter, softened
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves


  1. Peel and core 3 tart apples and slice thinly.
  2. Butter an 8x8 baking dish.
  3. Cover the bottom of the dish with half of the apples.
  4. Pour 1/2 cup water over apples.
  5. Sprinkle with sugar — for sweetness if desired.
  6. Cover with remaining apples.
  7. Combine the flour, light brown sugar, and chopped pecans.
  8. Cream butter and work into mixture gradually until mixed.
  9. Add cinnamon, nutmeg, and cloves; mix thoroughly.
  10. Spread mixture evenly over apples, pressing down at the edges and cutting several gashes to permit steam to escape.
  11. Bake at 350 for 50 minutes.
  12. Serve warm with a scoop of vanilla ice cream or whipped cream.