The Best of Pumpkin Spice Season Recipes
It’s that time of year again — the season for cozying up next to the fireplace while the crisp, colorful leaves tumble from the trees outside. As the clock strikes autumn and pumpkin spice lovers come out of the woodwork, we’re confident you’re scouring the Internet for the best pumpkin spice recipes to bring warmth, comfort and flavor to your harvest menus.
If you’re wondering how to incorporate pumpkin into your dishes without relying on a traditional pumpkin spice latte to do the heavy lifting, you’re in the right place. Pumpkin makes any breakfast, lunch or dinner meal especially scrumptious. Discover some of our favorite pumpkin spice food ideas below!
Pumpkin Spice Pancakes
Forgo drinking your pumpkin spice obsession and instead try pumpkin spice pancakes for breakfast. Pair them with maple bacon and warm syrup to satisfy all your breakfast food cravings.
- 12 cups cool water, (approx. 72oF)
- 3 2⁄3 cup Libby’s® 100% Pure Pumpkin 120709
- 6 Tbsp. pumpkin pie spice 682557
- 1⁄2 cup Domino® packed brown sugar 700310
- 1 box General Mills® Buttermilk Pancake Mix 126098
- Hormel® bacon 440333
To give these pumpkin spice pancakes a try, preheat a griddle at 375 degrees Fahrenheit. Add the water, pumpkin puree, pumpkin pie spice and brown sugar into a mixing bowl. Whisk the ingredients together until well-combined. Add the pancake mix and whisk until the batter is smoothly blended. Then, pour 2 ounces of batter onto the preheated griddle.
Cook each side of the pancake until it is puffed and golden and the edges are dry. Turn once and serve warm with bacon.
Pumpkin, Spinach & Feta Quiche
A pumpkin, spinach and feta quiche is a savory, versatile treat great for breakfast, lunch or dinner. Combine with crisp turkey bacon and a sweet glass of orange juice or pumpkin spice latte.
- 1 Chef Pierre® Unbaked Pie Crust 570983
- 1 tbsp. Olivari olive oil 490787
- 1 onion, peeled and finely chopped
- 3.5 oz baby spinach
- 1 pound roasted pumpkin pieces 591890
- 3.5 oz Athenos feta cheese, crumbled 222189
- 2 tbsp pine nuts
- Rich’s® Savory Eggspedites 12/32 oz 100915
To begin, bake the pie crust according to the package directions. Once the pie crust is cool, place the olive oil into a frying pan over medium heat. Add the chopped onion and cook for 10 minutes, stirring until it becomes light brown. Increase the heat and add the baby spinach. Toss the vegetables thoroughly for 1 minute or until the spinach has wilted. Set aside to cool.
Then, place the roasted pumpkin pieces over the pie crust. Top the pumpkin with the spinach and onion mixture, and sprinkle the crumbled feta cheese and pine nuts on top. Finally, pour the quiche mixture over the pie crust and bake for 45 minutes or until set. Serve your quiche warm or cold.
Do you specialize in Italian dishes? A creamy, pumpkin-flavored Italian risotto might be your next fan-favorite seasonal meal. Add autumnal notes by sprinkling your risotto with fresh nutmeg and sage.
- 2 quarts Knorr® Concentrated Chicken Stock 131129
- 2 Tbsp. Olivari Olive oil 490787
- 2 Tbsp. minced Garlic
- 4 Tbsp. Shallot, minced
- 16 oz Ben’s Original™ Arborio rice 765280
- 1⁄2 cup White wine
- 1 Tbsp. Sage, chiffonade
- 1⁄4 cup Chianti® Parmesan cheese, grated 222248
- 1 cup Libby’s® 100% Pure Pumpkin 120709
Heat the chicken stock in a small saucepan until it is almost simmering. In a small rondeau, heat the oil and sauté the garlic and shallots until the garlic is toasted. Add rice and stir until all of the grains are coated with oil. Then, add chicken stock one ladle at a time, allowing the rice to absorb the hot liquid each time. After a ladle or two of chicken stock, add the white wine and allow the rice to absorb it.
Continue cooking, adding stock, ladle by ladle, until the rice is tender and the risotto flows like lava. Remove the risotto from the heat and fold in sage, parmesan cheese and pumpkin. Serve immediately. Or, chill and roll it into arancini (Italian snacks consisting of a ball of rice coated with breadcrumbs and then deep fried). This recipe yields 10 portions.
Fancy something a little lighter than a pancake with the same spicy punch as a pumpkin spice pancake? Pair your sweet, airy crepes with crisp apples and dust them with pumpkin seeds and cinnamon.
- 2 each eggs, whole
- 1⁄4 cup Libby’s® 100% Pure Pumpkin 120709
- 1⁄2 cup milk, whole
- 1⁄4 cup water
- 1 tsp. vanilla
- 2 Tbsp. Morton salt 682808
- 2 Tbsp. Domino granulated sugar 700600
- 1⁄2 tsp. Blue Mountain Valley Farms pumpkin pie spice 682557
- 1⁄4 cup Cloverdale butter, melted 220270
- 8 Tbsp. ADM flour, all-purpose 124261
- Nutella for piping 420899
- Domino confectionary sugar 700457
Add the eggs, pumpkin, milk, water, vanilla, salt, sugar and pumpkin pie spice to a blender. Pulse the blender three or four times to blend the ingredients. With the blender on low, gradually add the melted butter. Once the mixture is smooth, add the flour 1 tablespoon at a time until the mix is completely even and blended.
To make the crepes, add 1 tablespoon of butter to a nonstick skillet on medium heat. Once the butter melts, add ¼ of a cup of crepe batter to the griddle. Swirl the skillet so the batter spreads in an even, thin layer. Then cook the crepe for 45-60 seconds, using a large spatula to flip it carefully.
Continue to cook until slightly browned. Once browned, remove the crepes from the heat. Then, fill the crepes with the pumpkin spread and drizzle them with Nutella and confectionary sugar. This recipe yields 10 servings.
Libby’s Famous Pumpkin Pie
Who doesn’t love pumpkin pie during the fall? It’s a classic pumpkin dessert for a reason! Serve up your comfort dessert with warm, cinnamony peaches, a dollop of whipped cream or ice cream and a rich cup of hazelnut coffee.
- 3⁄4 cup Domino granulated sugar 700600
- 1 tsp. Blue Mountain Valley Farms ground cinnamon 680730
- 1⁄2 tsp. Morton salt 682808
- 1⁄2 tsp. Blue Mountain Valley Farms ground ginger 681276
- 1⁄4 tsp. Blue Mountain Valley Farms ground cloves 680793
- 2 large eggs
- 1 can (15 oz.) Libby’s® 100% Pure Pumpkin 120709
- 1 can (12 fl. oz.) Jerzee evaporated milk 226112 or substitute with equal amount Lactose-Free or Almond Cooking Milk
- 1 9-inch Chef Pierre® unbaked deep-dish pie shell 571025
- Rich’s® OnTop whipped topping 226606
Mix the sugar, cinnamon, salt, ginger and cloves in a small bowl. Beat the eggs in a large bowl, then stir the sugar-spice and pumpkin mix in. Slowly stir in evaporated milk. Finally, pour the mixture into the pie shell.
Bake in a preheated 425-degree Fahrenheit oven for 15 minutes. Then, reduce the temperature to 350 degrees F and bake for 40 to 50 minutes or until a knife or toothpick inserted near the pie’s center comes out clean. Cool the pie on a wire rack for two hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Partner With Feeser’s to Sprinkle Pumpkin Spice Into Your Menus
Are you ready to sprinkle some pumpkin spice and everything nice into your holiday-inspired menus and dishes? Partner with Feeser’s to source the highest-quality, tastiest ingredients for your fall recipes. As an established broadline food distributor, we partner with hundreds of mid-Atlantic and national food brands to bring the best quality, flavor and texture to your seasonal cuisine.
Contact us today to order your fall food items so you can begin crafting menus that’ll delight pumpkin spice lovers all season. Call 1-800-326-2828 to speak with one of our friendly professionals, or send us a message to get started!