As the leaves begin to change and the crisp autumn air sets in, there’s nothing quite like the warm, comforting taste of pumpkin to signal the start of fall. And what better way to celebrate this season than with a collection of delicious Cinderella pumpkin recipes that are sure to become new favorites? From savory soups and hearty risottos to sweet breads and decadent desserts, these 20 mouthwatering dishes showcase the versatility and flavor of this beloved gourd.
In this article, we’ll explore a range of creative and tasty ways to use Cinderella pumpkins in your cooking and baking. Whether you’re looking for inspiration for a cozy dinner party or just want to satisfy your sweet tooth with a homemade treat, these recipes are sure to please.
Roasted Cinderella Pumpkin with Herbs
Roasted Cinderella Pumpkin with Herbs: A delightful fall side dish that combines the natural sweetness of pumpkin with the savory flavors of herbs. This recipe is perfect for Thanksgiving or a cozy autumn evening.
Ingredients:
– 1 small to medium-sized Cinderella pumpkin (about 2-3 lbs)
– 2 tbsp olive oil
– 2 tsp dried thyme
– 1 tsp dried sage
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half lengthwise and scoop out the seeds.
3. In a bowl, mix together olive oil, thyme, sage, salt, and pepper.
4. Brush the mixture evenly onto both sides of the pumpkin halves.
5. Place the pumpkin on a baking sheet lined with parchment paper, cut side up.
6. Roast in the preheated oven for 45-50 minutes or until the flesh is tender and caramelized.
Cooking Time: 45-50 minutes
Cinderella Pumpkin Soup with Coconut Milk
This creamy and comforting soup is a twist on the classic pumpkin soup, with the added richness of coconut milk. Perfect for a cozy evening or as a starter for a special occasion.
Ingredients:
– 1 small 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 nutmeg
– 1/4 teaspoon salt
– 1/4 cup coconut milk
– 2 cups chicken broth
– 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, nutmeg, and salt. Cook for 1 minute.
3. Add pumpkin cubes and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until pumpkin is tender.
4. Use an immersion blender (or transfer soup to a blender in batches) to puree the soup until smooth.
5. Stir in coconut milk and adjust seasoning if needed.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-35 minutes
Cinderella Pumpkin Risotto with Parmesan
A creamy and comforting fall-inspired risotto dish featuring roasted pumpkin, crispy pancetta, and a sprinkle of Parmesan cheese.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup roasted pumpkin puree (see note)
– 6 ounces pancetta or bacon, diced
– 1/2 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent.
2. Add garlic and cook for 1 minute.
3. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
4. Add white wine (if using); cook until absorbed.
5. Add 1/2 cup warmed broth; stir until absorbed. Repeat, adding broth in 1/2-cup increments, until rice is tender and creamy (about 20-25 minutes).
6. Stir in pumpkin puree, pancetta, and Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.
Cooking Time: Approximately 25-30 minutes.
Spiced Cinderella Pumpkin Bread
Get ready to be transported to a whimsical world with this delightful Spiced Cinderella Pumpkin Bread recipe! This moist and flavorful bread is infused with the warmth of cinnamon, nutmeg, and ginger, making it perfect for any season.
Ingredients:
– 1 cup canned pumpkin puree
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp salt
– 1 tsp ground cinnamon
– 1/2 tsp ground nutmeg
– 1/4 tsp ground ginger
– 1/4 cup unsalted butter, melted
– 1 cup granulated sugar
– 2 large eggs
– 1 tsp vanilla extract
Instructions:
1. Preheat oven to 350°F (180°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, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet mixture and stir until just combined.
5. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Cinderella Pumpkin Pie with Whipped Cream
This classic pumpkin pie recipe gets a magical twist with a dollop of whipped cream on top, making it a perfect treat for any fairy tale celebration. With its smooth and creamy texture, this Cinderella-inspired dessert is sure to impress your guests.
Ingredients:
– 1 cup cooked pumpkin puree
– 1 1/2 cups heavy cream
– 1/2 cup sugar
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 2 large eggs
– 1 pie crust (homemade or store-bought)
– Whipped cream for topping
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a bowl, whisk together pumpkin puree, heavy cream, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
3. Beat in the eggs until smooth.
4. Roll out the pie crust and fill with the pumpkin mixture.
5. Bake for 15 minutes at 425°F (220°C), then reduce heat to 350°F (180°C) and bake for an additional 30-40 minutes or until the filling is set.
6. Allow the pie to cool before topping with whipped cream.
Cooking Time: Approximately 45-50 minutes
Cinderella Pumpkin and Sage Pasta
Transform ordinary pasta into a magical dish with the essence of pumpkin and sage, reminiscent of Cinderella’s fairy tale charm.
Ingredients:
– 8 oz. pasta of your choice (e.g., spaghetti or linguine)
– 1 medium pumpkin, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chicken broth
– 1 tablespoon butter
– 1 teaspoon dried sage
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Cook pasta according to package directions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, sauté chopped onion and minced garlic in butter until softened.
5. Add roasted pumpkin, chicken broth, and dried sage to the skillet. Stir until heated through.
6. Combine cooked pasta, pumpkin mixture, and reserved pasta water. Toss until well combined.
7. Season with salt and pepper to taste.
8. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 35-40 minutes
Stuffed Cinderella Pumpkin with Quinoa and Vegetables
Transform a classic pumpkin into a nutritious and flavorful main dish by filling it with quinoa, vegetables, and herbs. This recipe is perfect for a cozy fall evening or as a unique side dish.
Ingredients:
– 1 (10-12 pound) Cinderella pumpkin
– 1 cup cooked quinoa
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 small zucchini, sliced
– 1 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. Scoop out the pumpkin’s insides, leaving a 1-inch shell.
3. In a bowl, mix quinoa, onion, garlic, bell pepper, zucchini, and cheese.
4. Stuff the pumpkin with the mixture, filling it as full as possible.
5. Drizzle olive oil over the top and season with salt and pepper.
6. Place the stuffed pumpkin on a baking sheet and bake for 45-50 minutes, or until the pumpkin is tender.
Cooking Time: 45-50 minutes
Cinderella Pumpkin Pancakes with Maple Syrup
Transform your breakfast routine with these whimsical pancakes inspired by the classic fairy tale. Moist pumpkin-infused batter, crispy edges, and a drizzle of pure maple syrup will transport you to a magical morning.
Ingredients:
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1 large egg
– 1/2 cup milk
– 4 tablespoons unsalted butter, melted
– Maple syrup for serving
Instructions:
1. In a bowl, whisk together flour, baking powder, salt, and sugar.
2. Add pumpkin puree, egg, and milk. Whisk until smooth.
3. Melt butter and add to the mixture. Stir until combined.
4. Heat a non-stick skillet or griddle over medium heat.
5. Drop 1/4 cup of batter onto the skillet for each pancake.
6. Cook for 2-3 minutes, until bubbles appear on the surface.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of pure maple syrup.
Cooking Time: Approximately 15-20 minutes (depending on the number of pancakes).
Cinderella Pumpkin Cheesecake with Gingersnap Crust
Transform your fall gatherings with this enchanting pumpkin cheesecake, nestled in a crumbly gingersnap crust and topped with a golden brown caramel drizzle. This show-stopping dessert is sure to bewitch your guests.
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
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by combining crumbs and sugar in a bowl. Add melted butter and mix until well combined. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth, then add sugar, pumpkin puree, eggs, and vanilla extract. Mix until combined.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until center is set.
6. Allow to cool completely before topping with caramel drizzle (recipe not included).
Cooking Time: 1 hour 15 minutes
Cinderella Pumpkin and Lentil Curry
Transform your kitchen into a magical kingdom with this enchanting pumpkin and lentil curry recipe, fit for the fairest of them all. This wholesome and flavorful dish is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 cup brown or green lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 4 cups vegetable broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, pumpkin, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until the lentils are tender.
4. Taste and adjust seasoning as needed. Garnish with cilantro, if desired.
Cooking Time: 45 minutes
Cinderella Pumpkin Muffins with Cinnamon Streusel
Transform ordinary muffins into extraordinary treats by incorporating the warmth of pumpkin and cinnamon, reminiscent of Cinderella’s enchanting fairy tale. These moist and flavorful muffins are topped with a crunchy cinnamon streusel, making them perfect for a magical breakfast or snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup cinnamon streusel (see below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
2. In a large bowl, whisk together flour, sugar, and baking powder.
3. Add pumpkin puree, melted butter, egg, and vanilla extract; mix until combined.
4. Divide batter evenly among muffin cups.
5. Top each muffin with cinnamon streusel (see below).
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
7. Dust with confectioners’ sugar before serving.
Cinnamon Streusel:
1. Mix together 1/4 cup all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon ground cinnamon.
2. Add in 1 tablespoon unsalted butter; mix until crumbly.
Cinderella Pumpkin and Goat Cheese Tart
Transform your taste buds with this enchanting tart, featuring the sweetness of pumpkin and the creaminess of goat cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 cup cooked, mashed pumpkin
– 8 oz goat cheese, crumbled
– 2 tbsp olive oil
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch. Transfer to the prepared baking sheet.
3. Spread the mashed pumpkin over the center of the pastry, leaving a 1-inch border around the edges.
4. Crumble the goat cheese over the pumpkin, making sure to stay within the borders.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Fold the pastry edges up over the filling, pressing gently to seal.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Cinderella Pumpkin Smoothie with Banana and Almond Milk
Transform ordinary smoothies into a magical treat with this enchanting blend of pumpkin, banana, and almond milk. Perfect for fall or anytime you crave a creamy, comforting drink.
Ingredients:
– 1 ripe banana
– 1/2 cup canned pumpkin puree
– 1 cup almond milk
– 1 tablespoon honey
– Pinch of ground cinnamon (optional)
Instructions:
1. Combine banana, pumpkin puree, and almond milk in a blender.
2. Add honey and blend until smooth and creamy.
3. Taste and adjust sweetness or spice to your liking.
4. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
Serves: 1-2
Enjoy your magical Cinderella Pumpkin Smoothie, fit for a royal treatment!
Cinderella Pumpkin and Black Bean Chili
This hearty, one-pot wonder combines the warm spices of Cinderella’s fairy godmother with the comforting flavors of fall. With the sweetness of pumpkin and the earthiness of black beans, this chili is sure to become a new family favorite.
Ingredients:
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 medium pumpkin, peeled and diced
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 can diced tomatoes
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. In a large pot, cook the onion and garlic over medium heat until softened.
2. Add the pumpkin, black beans, red bell pepper, cumin, chili powder, salt, and pepper. Cook for 5 minutes, stirring occasionally.
3. Stir in the diced tomatoes and water. Bring to a simmer.
4. Reduce heat to low and let cook for 20-25 minutes or until the flavors have melded together.
5. Serve hot, garnished with chopped fresh cilantro if desired.
Cooking Time: 25-30 minutes
Cinderella Pumpkin Ravioli with Brown Butter Sauce
Transform your meal into a magical evening with this enchanting dish, featuring tender ravioli filled with roasted pumpkin and sage, served with a rich brown butter sauce.
Ingredients:
– 1 cup cooked pumpkin
– 1/2 cup ricotta cheese
– 1 tablespoon chopped fresh sage
– 1 package wonton wrappers (about 20-24 wrappers)
– Salt, to taste
– Brown Butter Sauce ingredients: (see below)
Brown Butter Sauce:
– 4 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine cooked pumpkin, ricotta cheese, and chopped sage. Season with salt.
3. Lay out wonton wrappers on a clean surface. Place a small spoonful of the pumpkin filling in the center of each wrapper.
4. Fold the wrapper into a triangle, pressing edges together to seal.
5. Bring a large pot of salted water to a boil. Cook ravioli for 3-5 minutes, or until they float to the surface.
6. While ravioli cook, melt butter in a skillet over medium heat. Add garlic and cook for 1 minute. Pour in heavy cream and stir until sauce thickens.
7. Serve cooked ravioli with brown butter sauce.
Cooking Time: 20-25 minutes
Cinderella Pumpkin and Chocolate Chip Cookies
Get ready to transport yourself to a fairy tale with these enchanting cookies! With the warmth of pumpkin puree and the sweetness of chocolate chips, you’ll be under their spell in no time.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, softened
– 3/4 cup white granulated sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 2 cups semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in pumpkin puree and eggs.
4. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
5. Stir in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
7. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Cinderella Pumpkin Hummus with Pita Chips
Transform ordinary hummus into an enchanting treat fit for a royal ball with this Cinderella-inspired recipe, featuring roasted pumpkin and crispy pita chips.
Ingredients:
– 1 (15 oz) can chickpeas
– 1/2 cup cooked, mashed pumpkin
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Pita chips for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a blender or food processor, combine chickpeas, pumpkin, tahini, lemon juice, garlic, and salt.
3. Blend until smooth, adding olive oil as needed.
4. Taste and adjust seasoning if desired.
5. Serve with pita chips for a magical snack.
Cooking Time: 10 minutes
Cinderella Pumpkin and Spinach Salad with Balsamic Dressing
This enchanting salad combines the sweetness of roasted pumpkin with the earthiness of spinach, all tied together with a tangy balsamic dressing. Perfect for a magical dinner or lunch.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled and cubed
– 4 cups fresh spinach leaves
– 1/2 cup crumbled feta cheese (optional)
– 1/4 cup chopped pecans or walnuts
– 2 tbsp olive oil
– 2 tbsp balsamic vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin cubes for 30-40 minutes, or until tender.
2. In a large bowl, combine the roasted pumpkin, fresh spinach leaves, crumbled feta cheese (if using), and chopped nuts.
3. In a small bowl, whisk together the olive oil and balsamic vinegar. Season with salt and pepper to taste.
4. Pour the dressing over the salad and toss to combine.
5. Serve immediately and enjoy!
Cooking Time: 40-50 minutes
Cinderella Pumpkin Gnocchi with Sage Butter
Transform your fall gatherings into a magical evening with these pillowy gnocchi infused with the warmth of roasted pumpkin and sage. This recipe is a delightful twist on traditional Italian dumplings, perfect for a seasonal dinner party.
Ingredients:
– 2 large eggs
– 1 cup cooked, mashed pumpkin (canned or fresh)
– 1/2 cup all-purpose flour
– 1/4 cup semolina flour
– 1/4 teaspoon salt
– 1 tablespoon olive oil
– Fresh sage leaves, chopped (about 2 tablespoons)
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine eggs, pumpkin, flour, semolina flour, and salt. Mix until a dough forms.
3. Turn the dough out onto a floured surface and knead for about 5 minutes, until smooth.
4. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch (2.5 cm) pieces.
5. Place gnocchi on prepared baking sheet, leaving space between each. Drizzle with olive oil and bake for 15-20 minutes or until golden brown.
6. In a skillet, melt 2 tablespoons of butter over medium heat. Add chopped sage leaves; cook until fragrant (about 1 minute).
7. Toss cooked gnocchi with warm sage butter and serve immediately.
Cooking Time: 20-25 minutes
Cinderella Pumpkin Ice Cream with Caramel Swirl
Transform your fall festivities into a magical affair with this enchanting pumpkin ice cream, swirled with a rich caramel sauce. This creamy treat is perfect for serving at Halloween parties or enjoying as a cozy winter dessert.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup pureed pumpkin
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– Pinch of salt
– Caramel sauce (store-bought or homemade)
Instructions:
1. Combine heavy cream, whole milk, pureed pumpkin, sugar, vanilla extract, and salt in a medium bowl.
2. Whisk until the mixture is smooth and the sugar has dissolved.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once the ice cream is almost set, drizzle with caramel sauce and swirl through the mixture using a spatula or spoon.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
Cooking Time: 20-30 minutes (including churning time)
Summary
Get ready to fall in love with the flavors of the season! This collection of 20 delicious Cinderella pumpkin recipes showcases the versatility and sweetness of this beloved fall squash. From comforting soups and risottos, to sweet treats like pies and cheesecakes, there’s something for everyone on this list. Whether you’re a fan of savory or sweet, this article has got you covered with creative and mouth-watering ideas perfect for the fall season.
