5 Recipes Perfect For Celebrating National Pumpkin Day
Tomorrow is National Pumpkin Day – and we’ve harvested an appetizing array of perfect pumpkin recipes to bring a delicious dose of Disney magic to everyone at home.
From “gourd-geous” pancakes that look as good as they taste to a smile-inducing pumpkin soup, these scrumptious treats featuring the season’s favorite flavor are delightful and delectable. Here are five Disney pumpkin recipes from our archives you can make right now:
Pumpkin Pancakes
Perfect for an Autumn-inspired breakfast, this pancake recipes is nothing short of delightful.
INGREDIENTS
• 1 cup whole milk
• 1 egg
• 2 tablespoons butter, melted
• 1/3 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
DIRECTIONS
- Combine milk, egg, melted butter, pumpkin, and vanilla extract in small bowl. Set aside.
- Whisk flour, sugar, baking powder, cinnamon, ginger , nutmeg, salt, and cloves in medium bowl. Fold wet ingredients into flour mixture.
- Heat lightly-oiled large skillet or griddle over medium heat until hot. Add 1/4 cup scoops of pancake batter onto griddle. Cook for 3 minutes on each side or until golden brown.
You can print out the recipe by downloading the PDF here. Pumpkin-Pancakes
Pumpkin Soup
Those in the mood for something warm and savory need look no further than this delicious Pumpkin Soup recipe. Best of all, its gluten- and vegan-friendly. It’s like a warm hug in a bowl!
INGREDIENTS
• 2 tablespoons olive oil
• 1 small white onion, diced
• 1 cup diced butternut squash (skin and seeds removed)
• 3 cups canned pumpkin (approximately 1 ½ 15-ounce cans)
• 1 tablespoon honey or light agave syrup
• 2 cups water
• ¼ cup apple juice concentrate
• 2 teaspoons vegetable bouillon
• ½ teaspoon curry powder
• 1 teaspoon coarse salt
• ½ teaspoon white pepper
• ½ teaspoon cinnamon
• 1 cup coconut milk
• 6 tablespoons pepitas (pumpkin seeds), roasted and salted (for garnish)
DIRECTION
- Heat olive oil in large pot over medium high heat. Add onion and butternut squash and sauté for 8 to 10 minutes or until tender.
- Add remaining ingredients. Stir to combine and bring just to a boil.
- Reduce to medium low heat. Simmer for 30-45 minutes until completely cooked and tender. Stir occasionally.
- Blend with immersion blender until smooth or transfer soup to blender and purée until smooth.
- Evenly divide soup into 6 bowls and top each bowl with 1 tablespoon of pepitas.
You can print out the recipe here. Halfway-to-Halloween_Recipe_Pumpkin-Soup
Pumpkin Bars
These Pumpkin Bars are a special Disney treat with a graham cracker crust.
INGREDIENTS
CRUST
• 1 3/4 cups graham cracker crumbs (about 1/2 of a 14-ouncebox)
• 6 tablespoons butter, melted
• 1/4 cup brown sugar
PUMPKIN FILLING
• 2 large eggs
• 1 15-ounce can pumpkin purée
• 1 12-ounce can evaporated milk
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground clove
• 1/4 teaspoon salt
FOR CRUST
- Preheat oven to 375˚F. Spray 9 inch x 13 inch bottom and sides of baking dish with cooking spray. Line bottom of sprayed baking dish with parchment paper that comes up 1 to 2 inches on 2 sides – so you can easily lift out Pumpkin Bars once cooled. Lightly spray parchment paper with cooking spray.
- Pulse graham crackers in blender until finely chopped crumbs.
- Mix together graham cracker crumbs, melted butter, and brown sugar in medium bowl until completely combined. .
- Firmly press crust mixture evenly onto bottom of baking dish.
- 5. Bake 10 minutes. Let cool at least 30 minutes.
FOR PUMPKIN FILLING
- . Preheat oven to 375˚F.
- Whisk eggs, pumpkin purée, and evaporated milk together in large bowl.
- Mix remaining dry ingredients together in small bowl, making sure to break up any lumps in the spices.
- Add dry sugar mixture to pumpkin mixture and whisk to combine.
- Pour filling into baked graham cracker crust, tilting the pan slightly to evenly distribute over the crust.
- Bake 30 to 40 minutes or until filling is set when you gently shake the pan.
- Cool completely in refrigerator. Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board. Cut into bars.
You’ll find the recipe available for Download here: Pumpkin-Bars
Pumpkin Creme Brulee
This French classic is given a Halloween twist and is surprisingly easy to make.
INGREDIENTS
SABLE COOKIES
• 3 tablespoons butter
• 1 tablespoon plus 2 1/4 teaspoons all-purpose flour
• 3 tablespoons powdered sugar
• Pinch salt
• 2 tablespoons almond flour
• 1 egg yolk
• 1 drop orange food coloring
SUGARED PECANS
• 1 cup pecans
• 1/4 cup sugar
PUMPKIN CRÈME BRÛLÉE
• 1 cup heavy cream
• 1/2 cup canned pumpkin
• 1/2 cup sugar
• 1/4 teaspoon pumpkin pie spice
• 10 egg yolks
TOPPING
• 6 teaspoons sugar
DIRECTIONS:
FOR SABLE COOKIES
- 1. Preheat oven to 300°F. Line baking sheet with parchment paper or silicone baking mat. Set aside.
- Cut butter into small pieces and place in bowl of electric mixer fitted with paddle attachment. Add flour, sugar, salt, and almond flour and mix on medium speed until mixture resembles breadcrumbs.
- Add egg yolk and orange food coloring and beat until soft ball of dough forms.
- Roll dough into 1/8-inch thick rectangle using 2 sheets of parchment paper to prevent sticking. Chill in freezer for 10 minutes.
- Cut into small pumpkin shapes and place on prepared baking sheet.
- Bake for 10 minutes, until cookies begin to brown. Cool completely before serving.
FOR SUGARED PECANS
- Line baking pan with parchment paper and set aside.
- Heat medium sauté pan over medium heat for 3 minutes.
- Add pecans and sugar. Stir constantly with rubber spatula for 4-6 minutes, until pecans are evenly toasted and sugar begins to caramelize.
- Pour onto prepared baking pan to cool.
FOR PUMPKIN CRÈME BRÛLÉE
- Preheat oven to 270°F. Place 6 ramekins 3 inches apart in roasting pan. Set aside.
- Combine cream, pumpkin purée, sugar, and pumpkin spice in medium saucepan. Cook over medium heat, stirring constantly until it reaches 145°F.
- Place egg yolks in large bowl and beat until smooth. Slowly mix 1/2 cup of warm cream mixture into eggs, whisking constantly. Pour into cream mixture on top of stove and cook, whisking constantly until it reaches 145°F.
Download the recipe here for easy reference. Pumpkin-Creme-Brulee
Pumpkin Twists
And twists of pumpkin delight with pie filling is a delicious hand-held treat for the season.
INGREDIENTS
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1 tablespoon instant pectin
• 2 1/2 teaspoons pumpkin pie spice, divided
• 1 cup pumpkin purée
• 3 (17.3 ounce) boxes frozen puff pastry, thawed (6 sheets)
• 1/4 cup sanding sugar
• 1 egg
• 1 tablespoon milk
DIRECTIONS
FOR CRUST
- Preheat oven to 375˚F. Spray 9 inch x 13 inch bottom and sides of baking dish with cooking spray. Line bottom of sprayed baking dish with parchment paper that comes up 1 to 2 inches on 2 sides – so you can easily lift out Pumpkin Bars once cooled. Lightly spray parchment paper with cooking spray.
- Pulse graham crackers in blender until finely chopped crumbs.
- Mix together graham cracker crumbs, melted butter, and brown sugar in medium bowl until completely combined.
- Firmly press crust mixture evenly onto bottom of baking dish.
- Bake 10 minutes. Let cool at least 30 minutes.
FOR PUMPKIN FILLING
- Preheat oven to 375˚F.
- Whisk eggs, pumpkin purée, and evaporated milk together in large bowl.
- Mix remaining dry ingredients together in small bowl, making sure to break up any lumps in the spices.
- Add dry sugar mixture to pumpkin mixture and whisk to combine.
- Pour filling into baked graham cracker crust, tilting the pan slightly to evenly distribute over the crust.
- Bake 30 to 40 minutes or until filling is set when you gently shake the pan.
- Cool completely in refrigerator. Once cooled, carefully lift Pumpkin Bars out of baking dish using exposed parchment paper and place on large cutting board. Cut into bars
Cook’s Notes: Sanding sugar is larger, polished grains of sugar –about four times larger than those in granulated sugar. Because the sugar crystal grains are large and reflect light, they give off a “sparkling” effect. The large-grained sugar won’t melt and
disappear as it bakes, giving a nice crunch to dessert toppings
You can find a print-at-home version of the recipe here. Pumpkin-Twists
We hope we’ve managed to provide you with some pumpkin-inspired culinary inspiration! Readers are encouraged to keep following along with MickeyBlog for further delicious Disney treats!
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