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Nov 2, 2020

Forget the usual muffins, quick breads, and cookies—celebrate the great pumpkin with some unexpected recipe twists.

Our love of pumpkin goes way beyond pie. And for good reason—this hearty, healthy squash brings a delicious sweetness to dishes without even trying, all the while packing them with vitamin A and other antioxidants. 

Ready to fully embrace pumpkin season? These three unexpected recipes are creative, delicious, and impressive—sure to inspire you to up your pumpkin game. 

Pumpkin Smoothie Bowl 

This healthy treat from Bakerita tastes like frozen pumpkin pie in a bowl—and so delicious, you won’t guess it’s Paleo, vegan, and packed with bonus veggies. It’s healthy enough for breakfast, but enough of a treat to sub for dessert. 


  •   ½ cup pumpkin purée
  •   ½ cup steamed then frozen butternut squash
  •   ½ frozen banana
  •   ½ cup steamed, then frozen cauliflower
  •   1–2 pitted dates, to taste, for sweetness 
  •   1 teaspoon pumpkin pie spice
  •   1 tablespoon almond butter
  •   ¼–⅓ cup milk of choice 

Combine ingredients in a blender at the smoothie setting or until completely smooth; mixture will be thick. Pour into a bowl, top with flaked coconut or granola for crunch, and serve immediately. 

Cider Pumpkin Waffles with Salted Maple Butter 

At Half Baked Harvest, decadent seasonal flavor combos rule the day, and this one is pure fall—all wrapped in one comforting dish. 


  •   6 tablespoons salted butter
  •   1 cup pumpkin puree
  •   1 1/2 cups spiced apple cider
  •   2 large eggs
  •   2 tablespoons pure maple syrup
  •   2 teaspoons vanilla extract
  •   2 cups all-purpose flour
  •   1 tablespoon baking powder
  •   1/2 teaspoon baking soda
  •   1 1/2 teaspoons cinnamon
  •   1/2 teaspoon ground ginger
  •   1/4 teaspoon ground nutmeg
  •   1/2 teaspoon kosher salt

Salted Maple Butter

  •  6 tablespoons salted butter
  •  1/2 cup maple syrup
  •  1 pinch flaky sea salt

Add 6 tablespoons butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2 to 3 minutes. Stir often. Remove from the heat and pour into a large mixing bowl. Whisk in the pumpkin, cider, eggs, maple syrup, and vanilla. Add the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, stir until just combined. It's OK if the batter is a little lumpy. Allow the batter to sit 10 minutes.

Meanwhile, make the maple butter. In a small bowl, combine the butter, maple syrup, and a pinch of sea salt.

Preheat your waffle iron. Cook the waffles according to your waffle iron's directions. Serve topped with maple butter and additional maple syrup. Enjoy!

Pumpkin Spice Latte Ice Cream

Cool and creamy with a coffee kick, this latte-inspired ice cream from A Classic Twist is the perfect topper for a slice of pie, or just right all on its own. 

  •   1 cup whole milk, cold
  •   2 teaspoons instant espresso
  •   ¾ cup granulated sugar
  •   1 cup pumpkin puree
  •   1 teaspoon cinnamon
  •   ¼ teaspoon nutmeg
  •   ¼ teaspoon ginger
  •   A pinch of cloves
  •   2 cups heavy cream, cold
  •   1 teaspoon vanilla extract

In a measuring cup, dissolve the instant espresso in milk. Whisk until dissolved. In a medium bowl, combine the milk mixture with sugar and whisk until sugar dissolves, about 1-2 minutes. Whisk in pumpkin puree and mix until well combined. Add in the spices and mix well. Stir in the heavy cream.

Turn on your machine and pour your mixture into the bowl. Let mix for 25-30 mins or according to your manufacturer's instructions. Transfer the ice cream to a freezer-safe bowl and freeze for 3-4 hours or overnight.