What We’re Loving: Pumpkin


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{Chocolate Pumpkin Truffles from The Novice Chef}

Folks, it’s November, which can only mean one thing: it’s decorative (and delicious) gourd season! I love winter squash – all of them. Butternut, acorn, delicata…if ever there was compensation for the bitter cold, it’s this delectable vegetable class. Of course, when you’re talking squash, you have to recognize the orange elephant in the room: pumpkin.

I’m not that fussy when it comes to pumpkin. Roasted with a little butter and cinnamon, pureed into a luscious soup, chunked with other root vegetables; it all makes me happy. But pumpkin is an incredibly versatile ingredient, and can be used in sweet and savory dishes alike with magnanimous success. You can go the refreshed dessert route with pumpkin cheescake and ice  cream, or swing savory with curry and risotto; either way, these unique pumpkin recipes from our favorite bloggers are sure to please!


What’s better than a pile of fluffy, syrupy, steaming hot flapjacks  on a cold winter morning? A pile of Pumpkin Brown Butter Pecan Pancakes, that’s what. The batter includes a dose of silky pumpkin puree and stars classic pumpkin pie spices like cinnamon and nutmeg. Thanksgiving breakfast, anyone? {from Naturally Ella}


If you weren’t convinced of pumpkin’s flexibility, consider this nuanced Maple Bacon Pumpkin Risotto, with hints of white wine, maple syrup, apple cider, and bacon. It hits both sweet and salty notes while floating on a bed of creamy rice. (from Pineapple and Coconut}


Pumpkin Spinach Curry is another savory option that jets off to the east in a rainstorm of cumin, curry, and coconut milk. Meat free and veggie happy, this is a satisfying and slightly spicy fix for those days when you’re missing the sun. {from Veggie Belly}


Pumpkin Gnocchi with Sage Brown Butter. The picture just says it all, doesn’t it? This buttery, cheesy, sweet pasta is comfort food to the extreme. Love the final touches of crumbled feta and sage that really make it sing. {from Reclaiming Provincial}


Now, I’m sure you didn’t think I forget about dessert. For a fresh take on classic ice cream, try this south asian inspired Pumpkin Coconut Milk Ice Cream. Vegan and laced with booze, this is the rich, indulgent ice cream that everyone can share. {from May I Have That Recipe?}


This isn’t pumpkin pie, my friends. This is Pumpkin Cheesecake, a light-as-air rendition of the quintessential dessert we wait all year for. Featuring a graham cracker crust and homemade pumpkin pie spice, this might just become a new tradition. {from My Baking Addiction}

Photos courtesy of Erin, Shanna, Sala, Carey, Ruth & Vicky, and Jamie.

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans. We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in the Eat Boutique Shop. You can also follow us on TwitterFacebookInstagramTumblr and Pinterest.


Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.