Pumpkin Perfection Recipes

Of course pumpkins come to mind when you think of the month of October.  Jack-o-lanterns and other pumpkin decorations are commonplace to help welcome the fall season.  With these recipes you can enjoy more than just the visual appeal of a pumpkin, you can experience its taste too!  Pumpkin can be enjoyed in a savory or sweet fashion, but whatever way you chose to try pumpkin it is sure to be a delight.

Tortellini with Pumpkin Alfredo Sauce

Pumpkin Alfredo


Kosher salt
2 (9-ounce) packages cheese tortellini
1 tablespoon unsalted butter
1 small shallot, finely chopped
1/2 cup canned pure pumpkin puree (not pumpkin pie filling)
Pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup grated Parmesan cheese, plus more for garnish
Freshly ground black pepper
Chopped fresh Italian parsley, for garnish (optional)


  1. Bring a large pot of salted water to a boil. Add the tortellini and cook according to label directions.  Reserve 1/2 cup of cooking water, then drain the pasta.
  2. Meanwhile, heat the butter in a skillet over medium high heat.  Add the shallot and cook, stirring, until slightly softened, about 2 minutes.  Add the pumpkin and nutmeg and cook, stirring, for 1 minute.  Stir in the cream and bring to a low boil.  Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 5 minutes.  Stir in the cheese and cook until thick, about 1 minute more.  Season to taste with salt and pepper.
  3. Add the tortellini to the skillet and toss with the sauce, adding the reserved cooking water to loosen the sauce if necessary.  Divide among four bowls and top with more cheese and the parsley.  Serve.

 Pumpkin Cinnamon Rolls

Pumpkin Cin Rolls 2

Pumpkin Cin Rolls


For the Pumpkin Dough:

3 1/2 cups bread flour

1/4 cup granulated sugar

1/4 cup firmly packed dark brown sugar

1 packet (1/4 oz or 1 tbs) instant dry yeast

1 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

3/4 stick unsalted butter, softened, and cut into 1/2″ cubes

2/3 cup while milk

1 large egg

2/3 cup pumpkin puree

For the Cinnamon Filling:

3/4 cup firmly packed light brown sugar

1/4 cup granulated sugar

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon salt

1/4 stick unsalted butter, melted

For Assembly:

1/4 stick unsalted butter, melted

For the Cream Cheese Frosting:

2 oz cream cheese, softened

3 tbs well-shaken buttermilk

1 1/4 cups confectioners’ sugar


  1. Make the pumpkin dough: Butter a 10″ round cake pan, line with parchment paper and butter the parchment.  Dust with flour and knock out any excess flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugars, yeast, salt, cinnamon, ginger, and cardamom on medium speed.  Add the butter and mix until incorporated, about 1 minute.  Ad the milk and egg and mix on low speed until incorporated.  Add the pumpkin puree and mix on medium speed for 3 minutes.  The dough will be a light orange color and feel soft and sticky.
  3. Remove the dough from the bowl, carefully form into a large ball, smooth the top with your hands, and place it on a clean, lightly greased bowl.  Cover with plastic wrap and let rest for 30 minutes.
  4. Meanwhile, make the filling: In a small bowl, stir together the sugars, cinnamon, cloves, nutmeg, and salt.  Add the melted butter and stir until combined.
  5. Assemble the rolls: On a lightly floured work surface, using a rolling pin, roll the dough into a large rectangle approximation 20 x 10″.  Brush the dough with half the melted butter, and sprinkle the filling over the butter, leaving a 1/4″ boarder around the edges.  Using the palms of your hands, press the filling lightly into the dough.
  6. Starting with a long end, roll up the dough to create a tight log and place it seam side down.  Slice into ten 2″ long rolls.  Arrange rolls in the cake pan and brush the tops of the rolls with the remaining melted butter, cover with plastic wrap, and set aside until the rolls have almost doubled in size, about 45 minutes.
  7. Preheat the oven to 350 degrees F and double check that your rack is in the center position.
  8. Bake for 25 to 30 minutes, or until the tops of the rolls are browned.
  9. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and buttermilk on medium speed until the mixture  is lump free.  Add the confectioners’ sugar and beat on  medium-low speed until a smooth, fluid mixture forms.
  10. Pour the frosting over the rolls and serve.

Pumpkin Spiced White Hot Chocolate

Pumpkin White Hot Chocolate


2 cups milk

1/2 cup white chocolate chips

1/4 teaspoon Pumpkin Pie Spice


  1. You can do this in the microwave or on the stove.  Heat milk to a simmer and add in chocolate chips.  Continue heating until melted, add in Pumpkin Spice and stir or whisk until blended in.  Serve with some fresh whipped cream and a bit of Pumpkin Pie spice on top.

Sources: handletheheat.com, chocolatechocolateandmore.com, passthesushi.com

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