Ingredient Spotlight: Pumpkin

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This post is part of a new series where you get to link up your recipes!  Each week I’ll focus on a different common pantry ingredient.  I’ll link to a few of my recipes that feature the ingredient and then give you a chance to link up to your blog.

We’ve been thinking about Thanksgiving dinner recipes this week, so Ingredient Spotlight on pumpkin is perfectly timed. I have to admit, I have never cooked with fresh pumpkin before. But I bought the two pie pumpkins you see in the photo and I’m planning to make something with them. I haven’t decided what to turn them into, but I know you all will tempt me with your recipes!

Here are a few of my recipes that use pumpkin:

Now it’s your turn.  Bring on the pumpkin recipes!  Link up any recipe on your blog that uses pumpkin.  It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog.  I only ask that you include a link back to Eat at Home in your post.  You can link directly to this post or use the button in the sidebar.

p.s.  Don’t forget the Plan to Eat giveaway going on this week.

p.p.s Every time I try to type pumpkin, it comes out pumpking.

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  1. Cut off the top of the pumpkin and scoop out the seeds. Then fill it with your favorite stuffing and bake the whole thing in the oven @ 350*. It not only is a great presentation, but if you scoop out some of the pumpkin with the stuffing it is sweet and delicious!! How long you bake it depends on the size of the pumpkin and the amount of stuffing, so I just guess. (sorry)

  2. I tried fresh pumpkin years ago, but when I can buy canned pumpkin at Aldi’s for $.89, it seems like a lot of work. Granted..I’m sure fresh is much better for us 🙂
    Thanks so much for hosting! I’ve added a couple and will be back later after posting today.

  3. Not so much a recpie as a tip… I like to use a box of devils food cake mix, 1 can pumpkin, and about a cup of water to make brownie muffins. These are so moist and yummy! The pumpkin adds fiber, and other goodness, but all you taste is chocolate!

  4. Nothing better than a recipe with pumpkin in it! I love that you are featuring it! 🙂

  5. I have a fresh pumpkin sitting on my table now as decoration, but hate the idea of letting it go to waste. Any ideas on how to substitue canned for fresh pumpkin? do I scoop out the seeds & bake the rest then puree??

  6. This is a WW’s recipe I tried a long time ago. My family LOVES these they are easy and delicious even if your not on a diet!

  7. Hmmm… it said to write your name so I did… if I would have known that would be the title under my picture I would have typed Chocolate Pumpkin Muffins. Oh well… live and learn.

    These are low fat WW friendly muffins that are SUPER easy.

  8. We always put canned pumpkin in our pancakes (along with some vanilla, cinnamon, and fresh nutmeg). I make a big batch of them every few weeks and freeze the extras in gallon-sized bags. They are great for quick breakfasts on school days and the kids will often eat them plain with no butter or syrup.

  9. I 2 super easy pumpkin recipes!

    Pumpkin fluff: Stir 1 tub of cool whip, 1 package of vanilla pudding mix, 1 can of packed pumpkin, and 1 tsp of pumpkin pie spice. Serve with apples, ginger snaps, and graham crackers.

    Pumpkin Chocolate Chip cookies: 1 box of spice cake, 1 can of pack pumpkin, and 1 bag of chocolate chips. Stir, then spoon on a cookie sheet, then cook for 8-10 minutes. Tip: over cook otherwise they become soggy & mushy a day later.

  10. delightful pumpkin recipes!! I love this flavor of fall 🙂 Thanks for hosting!


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