As the leaves start to change and the air grows crisp, our thoughts turn to the flavors and aromas of fall. And what better way to celebrate the season than with a star ingredient that’s both versatile and delicious: the Cinderella pumpkin? This sweet and nutty gourd is the perfect addition to everything from soups to baked goods, and we’ve rounded up 18 mouthwatering recipes to get you started.
From classic pumpkin pie and bread to innovative dishes like pumpkin curry and ravioli, our collection of Cinderella pumpkin recipes has something for every taste and skill level. So why not start your fall cooking off right with a little bit of Cinderella magic? In this article, we’ll explore the many uses of this beloved gourd and provide you with inspiration for incorporating it into your seasonal menus.
Roasted Cinderella Pumpkin with Honey and Thyme
Roasted Cinderella Pumpkin with Honey and Thyme Recipe
Summary: This sweet and savory roasted pumpkin recipe brings out the natural flavors of the pumpkin, enhanced by the warmth of honey and thyme. Perfect as a side dish or used in soups and salads.
Ingredients:
– 1 medium-sized Cinderella pumpkin (about 2 lbs)
– 2 tbsp pure honey
– 2 tsp fresh thyme leaves
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise, scoop out the seeds, and place it on a baking sheet lined with parchment paper.
3. In a small bowl, mix together honey, thyme leaves, salt, and pepper.
4. Brush the mixture evenly onto the pumpkin halves, making sure to get some of the sweet and savory goodness into the crevices.
5. Drizzle olive oil over the pumpkin and sprinkle with any remaining thyme leaves.
6. Roast in the preheated oven for 45-50 minutes or until the pumpkin is tender and caramelized.
Cooking Time: 45-50 minutes
Cinderella Pumpkin Soup with Coconut Milk
Experience the magic of Cinderella’s ball in a warm and comforting bowl of creamy pumpkin soup, infused with the richness of coconut milk.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 cup coconut milk
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and coriander; cook for 1 minute.
3. Add pumpkin and chicken broth; bring to a boil, then 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. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 30-40 minutes.
Spiced Cinderella Pumpkin Bread
As the seasons change, warm up with this aromatic and moist pumpkin bread infused with the magic of cinnamon, nutmeg, and ginger. Perfect for a cozy afternoon or as a thoughtful gift.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp salt
– 1 tsp ground cinnamon
– 1/4 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, sugar, melted butter, and eggs. Stir until smooth.
4. Add dry ingredients to wet ingredients; mix until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 55-60 minutes
Cinderella Pumpkin Risotto with Sage
Transform your dinner table into a royal ball with this creamy Cinderella-inspired pumpkin risotto, infused with the earthy warmth of sage. Perfect for a cozy fall evening.
Ingredients:
– 1 cup Arborio rice
– 2 cups chicken broth, warmed
– 1/4 cup white wine (optional)
– 1 small pumpkin, peeled and cubed (about 2 cups)
– 2 tablespoons butter
– 1/4 cup chopped fresh sage leaves
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, melt the butter over medium heat. Add the pumpkin cubes; cook until tender, about 5 minutes.
3. Add the Arborio rice and cook, stirring constantly, for 1-2 minutes.
4. If using wine, add it to the skillet; cook until absorbed.
5. Warm the chicken broth in small increments, adding it to the risotto in stages, stirring constantly.
6. When the rice is cooked, stir in chopped sage leaves. Season with salt and pepper.
7. Serve hot, topped with grated Parmesan cheese (if using).
Cooking Time: 25-30 minutes
Cinderella Pumpkin Pie with Maple Whipped Cream
Transform your Thanksgiving table with this enchanting pumpkin pie, infused with the sweetness of maple syrup and topped with a fluffy whipped cream. Perfect for the royal treatment of your guests!
Ingredients:
For the pie:
– 1 cup cooked, mashed pumpkin
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 large eggs
– 1 pie crust (homemade or store-bought)
For the maple whipped cream:
– 1 cup heavy cream
– 2 tablespoons pure maple syrup
– 1 tablespoon granulated sugar
Instructions:
1. Preheat oven to 425°F.
2. In a medium bowl, whisk together pumpkin, sugar, salt, cinnamon, and nutmeg until well combined.
3. Beat in eggs until smooth.
4. Roll out pie crust and fill with pumpkin mixture.
5. Bake for 15 minutes, then reduce heat to 350°F and bake for an additional 30-40 minutes or until filling is set.
6. For the whipped cream, beat heavy cream, maple syrup, and sugar until stiff peaks form.
7. Top cooled pie with whipped cream and serve.
Cooking Time: 45-50 minutes
Cinderella Pumpkin and Goat Cheese Tart
Transform your taste buds with this enchanting tart that combines the sweetness of pumpkin with the tanginess of goat cheese. Perfect for a fall or winter evening, this dessert is sure to impress.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup cooked pumpkin puree
– 8 oz goat cheese, crumbled
– 2 tbsp honey
– 1 tsp cinnamon
– Salt to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. In a bowl, mix together pumpkin puree, goat cheese, honey, cinnamon, and salt until well combined.
4. Spread the pumpkin mixture evenly over the center of the pastry, leaving a 1-inch border around the edges.
5. Fold the edges of the pastry up over the filling, pressing gently to seal.
6. Bake for 35-40 minutes or until the crust is golden brown and the filling is set.
7. Garnish with fresh thyme leaves and serve warm.
Cooking Time: 35-40 minutes
Cinderella Pumpkin Pancakes with Cinnamon Butter
Experience the magic of Cinderella’s pumpkin coach on a plate! These fluffy pancakes are infused with roasted pumpkin puree and topped with a sweet and spicy cinnamon butter.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 1/2 cup roasted pumpkin puree (canned or fresh)
– Cinnamon butter ingredients below
Cinnamon Butter:
– 2 tablespoons unsalted butter, softened
– 1 tablespoon brown sugar
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, egg, and pumpkin puree.
4. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
5. Drop batter by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes or until bubbles appear on surface.
7. Flip and cook an additional 1 minute.
8. Serve with cinnamon butter: mix softened butter, brown sugar, and ground cinnamon in a bowl. Spread on pancakes.
Cooking Time: Approximately 5-7 minutes per batch of 4-6 pancakes.
Cinderella Pumpkin Curry with Chickpeas
This enchanting curry brings together the warm spices of the fairy tale world and the comforting creaminess of a pumpkin puree, all while embracing the humble chickpea as its star. A delightful vegetarian option for any meal.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the pumpkin cubes for 30 minutes, or until tender.
3. In a large pan, sauté onions and garlic until softened.
4. Add cumin, curry powder, turmeric, paprika, and cayenne pepper. Cook for 1 minute.
5. Stir in chickpeas, roasted pumpkin, and coconut milk. Season with salt and pepper to taste.
6. Simmer the curry for 10-15 minutes or until heated through.
7. Garnish with chopped cilantro, if desired.
Cooking Time: 45-50 minutes
Cinderella Pumpkin and Black Bean Chili
Transform a magical pumpkin patch into a warm and cozy bowl of goodness with this enchanting Cinderella-inspired chili recipe.
Ingredients:
– 1 medium-sized pumpkin, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper until softened.
2. Add the diced pumpkin and cook for an additional 5 minutes or until tender.
3. Stir in the cumin, paprika, salt, and pepper.
4. Add the black beans, diced tomatoes, and water. Bring to a simmer.
5. Reduce heat and let chili cook for 20-25 minutes or until the flavors have melded together.
Cooking Time: 25 minutes
Cinderella Pumpkin Muffins with Pecan Streusel
Get ready to transform your kitchen into a fairy tale with these scrumptious Cinderella Pumpkin Muffins topped with a crunchy Pecan Streusel. Perfect for fall gatherings or as a sweet treat any time of the year.
Ingredients:
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 1 large egg
– 4 tablespoons unsalted butter, melted
– Pecan Streusel (see below)
Pecan Streusel:
– 1/2 cup chopped pecans
– 2 tablespoons granulated sugar
– 1 tablespoon all-purpose flour
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine pumpkin puree, milk, egg, and melted butter. Stir until smooth.
4. Add dry ingredients to wet ingredients; stir until just combined.
5. Divide batter evenly among muffin cups.
6. Top each muffin with Pecan Streusel (see below).
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-22 minutes
Cinderella Pumpkin Ravioli with Brown Butter Sauce
Enchant your taste buds with this magical combination of tender pumpkin-filled ravioli and rich brown butter sauce.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs)
– 1 package fresh wonton wrappers
– 1/4 cup grated Parmesan cheese
– 1/4 cup chopped fresh sage
– 1/4 cup brown butter (see below for recipe)
– Salt, to taste
Brown Butter Sauce:
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
Instructions:
1. Preheat oven to 375°F.
2. Roast the pumpkin in a baking dish, cut side up, until tender and caramelized (about 45 minutes).
3. Scoop out the pumpkin flesh and mix with Parmesan cheese, sage, salt, and a pinch of nutmeg.
4. Place a wonton wrapper on a flat surface. Place a tablespoon of the pumpkin mixture in the center. Fold the wrapper into a triangle, pressing edges to seal.
5. Cook ravioli in boiling water for 3-4 minutes or until they float. Drain and serve with brown butter sauce (recipe below).
6. For the brown butter sauce, melt butter in a skillet over medium heat. Add garlic and cook until golden and fragrant.
Cooking Time: 45 minutes (roasting pumpkin) + 10 minutes (cooking ravioli)
Cinderella Pumpkin and Sage Gnocchi
Cinderella Pumpkin and Sage Gnocchi Recipe
Transform your dinner table with this enchanting recipe that combines the warmth of pumpkin, the earthiness of sage, and the softness of homemade gnocchi.
Ingredients:
– 1 cup cooked, mashed pumpkin
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup whole milk
– 1 large egg
– 2 tablespoons unsalted butter, melted
– 2 sage leaves, chopped
– Parmesan cheese, grated (optional)
Step-by-Step Instructions:
1. In a mixing bowl, combine flour, salt, and black pepper.
2. Add the mashed pumpkin, whole milk, and egg to the dry ingredients. Mix until a dough forms.
3. Knead the dough on a floured surface for about 5 minutes, until smooth.
4. Divide the dough into 4 equal parts. Roll each part into a long rope.
5. Cut the rope into 1-inch pieces. Press the tines of a fork into each piece to create texture.
6. Cook the gnocchi in boiling salted water for 3-5 minutes, or until they float.
7. Remove from water and drain on paper towels. Serve with melted butter, chopped sage leaves, and grated Parmesan cheese (if using).
Cooking Time: 20-25 minutes
Cinderella Pumpkin Cheesecake with Gingersnap Crust
This enchanting dessert combines the warmth of pumpkin and spices with a crumbly gingersnap crust, perfect for a magical treat.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons 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
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, vanilla extract, cinnamon, and nutmeg. Mix well.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Cinderella Pumpkin and Lentil Stew
A warm and comforting stew that’s perfect for a magical evening. This recipe combines the sweetness of pumpkin with the earthiness of lentils, making it a delightful twist on traditional stews.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, carrots, and pumpkin; cook for an additional 5 minutes.
4. Add the lentils, vegetable broth, and cumin; season with salt and pepper to taste.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
Cooking Time: 45-50 minutes
Cinderella Pumpkin Smoothie with Almond Butter
Transform into a radiant princess with this enchanting pumpkin smoothie, featuring the creamy richness of almond butter.
Ingredients:
– 1/2 cup canned pumpkin puree
– 1/2 banana, sliced
– 2 tablespoons almond butter
– 1/4 cup unsweetened almond milk
– 1 tablespoon honey
– Ice cubes (as needed)
– Pinch of cinnamon powder (optional)
Instructions:
1. Combine pumpkin puree, banana, and almond butter in a blender.
2. Add almond milk and honey; blend until smooth.
3. Taste and adjust sweetness if desired.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the smoothie is frosty.
Cooking Time: None! This smoothie is ready in just a few minutes.
Cinderella Pumpkin and Sausage Stuffed Shells
Transform ordinary stuffed shells into a magical dish fit for royalty with the addition of roasted Cinderella pumpkin and sweet Italian sausage. This unique twist on a classic recipe is sure to impress your family and friends.
Ingredients:
– 12 jumbo pasta shells
– 1 medium Cinderella pumpkin, roasted and pureed (about 2 cups)
– 1 pound sweet Italian sausage, cooked and crumbled
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F.
2. Cook pasta shells according to package instructions. Drain and set aside.
3. In a mixing bowl, combine pumpkin puree, sausage, onion, garlic, ricotta cheese, Parmesan cheese, and egg. Mix well.
4. Stuff each cooked pasta shell with the pumpkin-sausage mixture, placing them in a baking dish as you go.
5. Pour marinara sauce over the stuffed shells and top with shredded mozzarella cheese.
6. Bake for 25-30 minutes or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Cinderella Pumpkin Ice Cream with Caramel Swirl
Transform your taste buds into a fairytale with this magical ice cream recipe, featuring the sweetness of pumpkin and the richness of caramel.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup whole milk
– 1/2 cup pureed cooked pumpkin
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– Pinch of salt
– Caramel Swirl:
+ 1/4 cup heavy cream
+ 1/4 cup unsalted butter, softened
+ 1 cup caramel sauce
Instructions:
1. In a medium bowl, whisk together the heavy cream, whole milk, pureed pumpkin, sugar, vanilla extract, and salt.
2. Chill the mixture in the refrigerator for at least 2 hours or overnight.
3. Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. While the ice cream is churning, prepare the Caramel Swirl by whisking together the heavy cream, softened butter, and caramel sauce until smooth.
5. Once the ice cream is almost fully churned, add the Caramel Swirl mixture and continue to churn until fully incorporated.
6. Freeze the ice cream for at least 2 hours before serving.
Cooking Time: 30 minutes (churning time)
Cinderella Pumpkin and Kale Salad with Pomegranate
Cinderella Pumpkin and Kale Salad with Pomegranate Recipe
Transform the classic Cinderella story into a culinary masterpiece by combining the sweetness of pumpkin, the earthiness of kale, and the tartness of pomegranate in this delightful salad. Perfect for a magical dinner party or a cozy night in.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 4 cups curly kale, stems removed and chopped
– 1/4 cup pomegranate seeds
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– 1/4 teaspoon ground cumin (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large bowl, massage kale with the remaining 1 tablespoon olive oil, apple cider vinegar, and cumin (if using) until leaves are tender.
4. Add roasted pumpkin to the kale mixture and toss gently.
5. Top with pomegranate seeds and serve.
Cooking Time: 25-30 minutes
Summary
Get ready for fall with these 18 delicious Cinderella pumpkin recipes! From sweet treats like maple whipped cream-topped pie and pecan-streusel muffins, to savory dishes like roasted pumpkin with thyme and curry with chickpeas, there’s something for everyone. Try your hand at making creamy soups, warm breads, and hearty risottos, or get creative with tarts, pancakes, and stuffed shells. Whether you’re a seasoned cook or just looking for some inspiration, these recipes are sure to make your fall season a culinary delight.