The Top 10 Pumpkin-Flavored Fall Items

By Amanda Thambounaris,
A tasty list for pumpkin lovers that is guaranteed to get your mouth watering.

Every year when fall approaches, and the leaves change color, hot beverages are a must and we all anxiously prepare for Thanksgiving, new indulgences arise. Pumpkin is always the most popular flavor of the season, and finds its way into everything we eat and drink, from food to beer. Check out this list of great recipes and suggestions that are perfect for fall.

1. Pumpkin beer:

Sam Adams Harvest Pumpkin Ale. Blue Moon Harvest Moon Pumpkin Ale. Blue Point Pumpkin Ale. Dogfish Head Pumpkin Ale. These are just some of the many top pumpkin ales available this Oktober at a local bar near you. According to BeerAdvocate.com, some brewers opt to add hand-cut pumpkins and drop them in the mash, while others use puree or pumpkin flavoring with pie spices. Pumpkin Ales are typically mild, with little to no bitterness, a malty backbone, with some spice often taking the lead. In their opinion, the best versions use real pumpkin! Check out this amazing website, which lets you know what bar sells your favorite pumpkin ale: http://www.beermenus.com/.

2. Pumpkin spiced coffee:

Many of the popular coffee chains have spruced up their fall menus during this sentimental season with pumpkin-flavored drinks. For a delicious shot of pumpkin and a refreshing beverage, try the Pumpkin Coffee from Dunkin Donuts, or the Pumpkin Spice Latte from Starbucks, topped with whipped cream and pumpkin pie spices!

3. Pumpkin ice cream:

These days, it seems like any food can be made into ice cream and taste delicious, like avocado or green tea. But come Oktober, pumpkin ice cream becomes the most desired dessert. Here is a great homemade recipe from SltToday.com, so that you can make it all year round:

Yield: 8 servings

2 cups milk
1 (2-inch) piece cinnamon stick
½ teaspoon ground allspice
6 egg yolks
¾ cup firmly packed brown sugar
2 ½ cups heavy cream
4 cups pumpkin purée
3 tablespoons finely chopped fresh ginger (optional)

• Place the milk, cinnamon and allspice in a saucepan and bring to just below the boiling point
• Remove from heat, cover and let stand for 30 minutes, then discard the cinnamon
• Whisk the egg yolks and sugar in a bowl until thick and creamy. The whisk should leave a trail when lifted
• Pour the infused milk into the egg mixture, stirring well. Transfer into a clean saucepan and cook gently, stirring constantly, until the mixture thickens and coats the back of the spoon (do not allow to boil or the mixture will separate)
• Remove the mixture from the heat and pour through a fine strainer into a clean bowl
• Set aside to cool, stirring occasionally to prevent a skin from forming
• When the mixture is cool, stir in the cream, pumpkin purée and ginger, if using
• Chill in the refrigerator for at least 3 hours, or overnight if time allows
• Pour the mixture into the bowl of an ice-cream maker and churn according to the machine’s instructions
• Serve, or transfer to a rigid container and freeze until firm

4. Pumpkin pie:

As the most traditionally delicious end to Thanksgiving dinner, here is the recipe to the perfect pumpkin pie, according to AllRecipes.com:


Original recipe makes 1 - 9 inch pie

1 (15 ounce) can pumpkin
1 (14 ounce) can pumpkin
1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk
2 large eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (9 inch) unbaked pie crust

5. Pumpkin soup:

There’s no better way to warm up as the weather starts to get cold, then with a hot soup with a little spice. Here is a recipe from DashRecipes.com for Spiced Pumpkin Soup:


1 Tbsp canola oil
1 small onion, chopped fine
1 tsp minced garlic
1 tsp curry powder
1 tsp cumin
1/4 tsp cardamom
1/4 tsp salt
1/4 tsp black pepper
2 cups reduced-sodium, fat-free chicken broth
1 (15-oz) can pumpkin
1 (12-oz) can evaporated fat-free milk
6 Tbsp plain fat-free Greek yogurt
Parsley leaves, for garnish


• In a large pot, heat oil over low for 30 seconds
• Add onion and cook 3 minutes or until soft
• Add garlic and cook 1 minute
• Stir in spices, salt, and pepper
• Cook 1 minute, stirring
• Whisk in broth and pumpkin
• Bring just to a boil, reduce heat to low and simmer for about 15 minutes, stirring occasionally
• Add milk and simmer for 2 minutes
• Using an immersion blender, puree soup until smooth
• Add a little more broth to thin, if desired
• Ladle into bowls, and garnish with yogurt and parsley (add pepper to taste)

6. Pumpkin bread:

If you want to make the ultimate pumpkin bread that’s easy to make and delicious, check out this recipe from StreamingGourmet.com:


3 cups all-purpose flour
1 tsp ground cloves
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
3 cups granulated sugar
1 cup butter, really soft, half melted really
3 large eggs
1 16 oz can of pure pumpkin
1/2 cup chopped pecans (optional)


• Preheat oven to 350˚F and spray two medium loaf pans with nonstick cooking spray.
• In a medium bowl, mix the flour, spices, salt, baking soda, and baking powder and set aside.
• In the bowl of a stand mixer with the wire whisk attached, dump in the sugar. Take the butter and put it in the microwave for about 30 seconds, so that it is half melted. Dump it into the sugar. Add the eggs. Cream these three ingredients together on medium speed for about 2 minutes or until fluffy. Add the pumpkin and combine well.
• In three batches, add the dry ingredients and mix gently until each batch is just incorporated. Scrape the sides between each batch.
• Pour half of the batter into a one of the prepared pans. Fold the pecans into the remaining batter and then pour it into the other prepared pan. Bake side-by-side for about one hour or until an inserted knife comes out clean the top is golden.

7. Pumpkin butter:

Who doesn’t love to lather up their bagel with some flavor in the morning? This fall, visit popular food chains like Dunkin Donuts or Trader Joes for some of the best pumpkin butter around! Or, according to Mnn.com, you can make a simple, low-sugar, healthy breakfast spread right in your own home by following this recipe:


• 1 sugar pumpkin
• 3/4 cup organic apple juice
• 3/4 cup packed brown sugar
• 2 tablespoons pumpkin spice
• 3 whole cloves, ground
• 3 whole allspice, ground
• Pinch salt
• 2 tablespoons pure maple syrup (optional)


• Preheat oven to 350 degrees Fahrenheit.
• Using a sharp chef's knife, cut pumpkin in half
• Scrape away seeds and pulp with rounded edge of spoon
• Place halves on baking sheet on center rack of oven
• Cook 40 minutes, or until tender (allow pumpkin to cool, peeling off outer skin)
• To puree, cube roasted pumpkin into 1-inch sections
• Process pumpkin in blender until smooth, adding water if needed (for best results blend in batches, about 5 minutes)
• Combine puree, apple juice, brown sugar, pumpkin spice, cloves, allspice and salt in heavy-bottomed saucepan over medium heat
• Bring to slow boil, reduce heat and simmer
• Stir slowly 25 to 30 minutes
• Remove from heat as sauce begins to thicken and brown

8. Pumpkin pancakes:

Move over blueberry and chocolate chip, there’s a new pancake for fall. For a spiced breakfast treat, follow this great recipe from MarthaStewart.com:


• Whisk 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon each cinnamon, ground ginger and salt
• 1/8 teaspoon nutmeg, and a pinch of ground cloves
• In a separate bowl, stir together 1 cup milk, 6 tablespoons canned pumpkin puree, 2 tablespoons melted butter and 1 egg
• Fold mixture into dry ingredients
• Melt some butter in a skillet over medium heat
• Pour in 1/4 cup batter for each pancake
• Cook pancakes about 3 minutes per side; serve with butter and syrup

9. Pumpkin muffins:

There’s nothing like a good muffin first thing in the morning, or as a snack for when you’re losing energy throughout the long work day. But, add some pumpkin to it, and you can also eat it for dessert! Check out this great recipe for Crumble-Top Pumpkin Muffins from VeryBestBaking.com:


4 cups all-purpose baking mix
1 cup raisins, (optional)
2/3 cup quick or old-fashioned oats
2/3 cup granulated sugar
1 teaspoon ground cinnamon
1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
2 large eggs
Streusel topping (recipe follows)


• Preheat oven to 400° F. Paper-line or grease 24 muffin cups
• Combine baking mix, raisins, oats, sugar and cinnamon in large bowl
• Combine pumpkin pie mix and eggs in medium bowl; mix well
• Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping
• Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean
• Remove from pans to wire rack; cool slightly (serve warm)
• FOR STREUSEL TOPPING: Combine 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl
• Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly

10. Pumpkin martini/liquor:

The Pumpkin Martini is one of the favorite fall cocktails. Here is a great recipe from About.com:


1/2 oz Sylk Cream Liqueur
2 oz vanilla vodka
1/2 oz pumpkin liqueur or pumpkin spice syrup
1 tsp whipped cream
cinnamon stick for garnish


• Pour the Sylk Liqueur and vodka into a shaker filled with ice
• Shake well
• Add the pumpkin liqueur or syrup
• Shake again
• Strain into a chilled cocktail glass
• Top with a teaspoon of whipped cream
• Garnish with a cinnamon stick

Happy Oktober!



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