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Pumpkin season is here, and these recipes are the perfect way to bring that warm, spiced flavor into every meal. For breakfast, Pumpkin Spice Crepes make a light yet flavorful start to the day, filled with autumn sweetness. A batch of Pumpkin Honey Butter is a must-have to keep on hand, ready to spread over bread, muffins, or pancakes. For a hearty dinner, Pumpkin Coconut Chicken Curry combines creamy coconut milk, tender chicken, and pumpkin for a savory, comforting dish. And to wrap things up, Pumpkin Chocolate Chip Cream Pie delivers the ultimate fall dessert with a creamy, spiced filling and rich chocolatey bites. These recipes are simple, seasonal, and a great way to enjoy pumpkin in both sweet and savory dishes.
The recipes can be found here:
- Pumpkin Spice Crepes
- Pumpkin Honey Butter
- Pumpkin Coconut Chicken Curry
- Pumpkin Chocolate Chip Cream Pie
Start your morning with a touch of autumn magic with these Pumpkin Spice Crepes. Light, delicate, and perfectly spiced, they’re a breakfast treat that feels both indulgent and cozy. The crepe batter combines real pumpkin, cinnamon, and a hint of sweetness to create thin, tender layers ready to be filled with creamy mascarpone or crème fraiche, sweetened just enough with powdered sugar. They’re versatile enough to serve plain, dusted with sugar, or stacked with your favorite fall-inspired toppings for a brunch that’s as beautiful as it is delicious.
The recipe can be found here.
Start by melting the butter in a small saucepan over medium-high heat. Whisk continuously for 2-3 minutes. You want the butter to start to turn brown then remove from the heat and cool slightly.
Pull out your blender. Add the flour, sugar, cinnamon, canned pumpkin, 2 cups of milk, eggs, and vanilla. Pulse until smooth. Scrape down the sides if needed, as the flour can stick a bit when you turn the blender on. Pour in the browned butter and pulse again to combine.
Heat a large nonstick skillet or crepe pan over medium heat. Pour about ½ – ¾ cup of the batter onto the skillet and swirl around. You want the layer to be very thin.
Cook until the batter starts to bubble and the edges are set; about 1 minute. Use a large spatula to flip the crepe and cook the other side for about 30 seconds. Transfer the cooked crepe to a plate and repeat until all better is gone.
Next, you want to prepare the filling by whisking the mascarpone or crème fraiche and milk with a hand mixer. Add the powdered sugar, starting with 1 cup, and stir to combine. Add additional powdered sugar as needed to reach the desired consistency.
Spread the filling over each crepe before folding or rolling. Alternately, skip the filling and use the Pumpkin Honey Butter I’m going to talk about next 🙂
Serve and enjoy! The recipe can be found here.
Once your crepes are stacked or filled, don’t forget the finishing touch: Pumpkin Honey Butter. This sweet, spiced spread is the perfect companion to your crepes, adding an extra layer of pumpkin flavor and a touch of creamy richness. Simply smear it on a warm crepe, let it melt slightly, and each bite becomes even more decadent. It’s also versatile enough to enjoy on toast, muffins, or pancakes, making it a must-have for any pumpkin-filled breakfast—or anytime you want a little autumn indulgence.
The recipe can be found here.
Make sure to soften the butter beforehand. You can do this by letting it sit on the counter for an hour or so before making the butter. Once ready, add the softened butter, cinnamon, pumpkin pie spice, and 1 Tbsp of canned pumpkin to a large mixing bowl. Use a hand mixer to beat until well combined.
Gradually add the rest of the canned pumpkin as you continue to whip the butter. Add the honey and vanilla and continue whipping until thick and fluffy.
Transfer to a jar with lid for serving and storing. Serve the butter at room temperature and enjoy on toast, pancakes, crepes, etc. To store the butter, keep it refrigerated until ready to use then let it soften on the counter for about 10 minutes. If it’s not your desired consistency, you can re-whip it.
Enjoy! The recipe can be found here.
After breakfast, pumpkin doesn’t have to take a backseat—bring it into dinner with Pumpkin Coconut Chicken Curry. This savory dish combines tender chicken, creamy coconut milk, and pumpkin for a comforting, aromatic meal that’s full of flavor. Warming spices mingle with the natural sweetness of pumpkin, creating a rich and satisfying curry that’s perfect for chilly evenings. Serve it over rice or with warm naan, and you’ve got a cozy, fall-inspired dinner that’s as nourishing as it is delicious.
The recipe can be found here.
The first thing I like to do is prep all my ingredients to speed up cooking so, dice the onion, mince the garlic, and slice the chicken. Also make sure to add all seasonings to a small dish, the ginger, cumin, turmeric, chili powder, cinnamon, salt, and pepper.
Now that’s you’re ready to start cooking, heat oil in a large skillet over medium-low heat. Add the onion and cook until soft and translucent, about 5 minutes. Then, add the garlic and continue to cook until fragrant, about 30 seconds. Stir in the seasoning mixture and lightly toast for about 45 seconds.
Add the chicken to the skillet and increase the heat to medium. Stir to combine and cook the chicken for 6-8 minutes, until almost fully cooked but not completely cooked.
In a separate bowl, whisk the coconut milk and pumpkin puree. Pour this into the skillet and stir to combine. Increase the heat to medium-high and bring the sauce to a simmer. Once simmering, reduce the heat to medium-low and simmer for about 8 minutes. Stir occasionally and let the chicken finish cooking and absorb the flavors. The internal temperature of the chicken should be 165 degrees F when cooked through.
Combine the water and cornstarch in a small bowl then pour into the sauce and whisk to combine. This will help thicken the sauce. Continue to warm the sauce for about 1-2 minutes.
While the chicken is cooking, prepare the rice according to package instructions.
When ready to serve, divide the rice between bowls and top with hearty portions of the chicken mixture. Enjoy!
The recipe can be found here.
No pumpkin-themed menu is complete without dessert, and this Pumpkin Chocolate Chip Cream Pie is the perfect finale. Silky, spiced pumpkin filling meets a buttery, flaky crust, studded with chocolate chips for a touch of indulgence in every bite. It’s creamy, comforting, and just sweet enough to satisfy your autumn cravings. Serve chilled for a show-stopping dessert that highlights pumpkin in its most decadent form, rounding out a day of cozy, seasonal flavors from breakfast to dinner.
The recipe can be found here.
Start by whisking the milk and pudding together in a large bowl for about 2 minutes then let sit for an additional 2 minutes.
Add the chocolate chips, canned pumpkin, and pumpkin pie spice and gently stir to combine. Fold in 2 cups of Cool Whip (not the whole container).
Pour the mixture into the crust and spread into an even layer. Refrigerate for at least 4 hours or until set. Once set, spread the remaining Cool Whip over the top and garnish with chocolate chunks.
Slice, serve, and enjoy! The recipe can be found here.
From breakfast to dessert, these pumpkin-inspired recipes showcase the season’s favorite ingredient in every delicious way. Start your day with the delicate warmth of Pumpkin Spice Crepes, enhance them with sweet Pumpkin Honey Butter, savor the cozy richness of Pumpkin Coconut Chicken Curry for dinner, and finish with the indulgent Pumpkin Chocolate Chip Cream Pie. Together, they create a full day of fall flavors, proving that pumpkin isn’t just for pie—it’s a versatile, comforting, and utterly delicious ingredient that shines in both sweet and savory dishes.
Happy Pumpkin Spice Season! 🎃
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