Pumpkin Recipes

Looking for that perfect fall treat? From meals to desserts, we've found some great pumpkin recipes that are fun to make and the whole family can enjoy.

Fill your squash with tasty foods prepared with ingredients such as pumpkin, cinnamon, apples, vanilla, cranberries - the list goes on and on!

Whether you're celebrating Halloween or Thanksgiving, or just want to enjoy the harvest of the season, the following recipes will fill your home with the scent of Autumn and the taste of homemade food.

Don't forget Fido! We even included a recipe for pumpkin dog treats! What's better than making homemade treats for your pets. The ingrediants are wholesome and natural. Pumpkin dog biscuits

Do you have a fun family recipe you would like to share on this page? Submit it now!

Get started on your search for the perfect pumpkin meal below

Sides & Starters | Main Dishes | Condiments | Desserts | For Pets

Sides & Starters

Pumpkin Shrimp Bruschetta

20 fresh or frozen peeled and deveined jumbo shrimp in shells
1 cup canned pumpkin
1/2 cup crumbled goat cheese, at room temperature (2 ounces)
1 tablespoon lemon juice
1 tablespoon honey
1 cup arugula
1/2 cup finely chopped red onion
1/2 cup toasted pumpkin seeds*
1/4 cup bottled Italian vinaigrette salad dressing
20 3/4-inch-thick slices baguette-style French bread
2 tablespoons olive oil
2 ounces Parmesan cheese, shaved (optional)

Peel and devein shrimp, if desired, leaving tails intact. Rinse shrimp. In a large skillet, cook shrimp in a large amount of boiling water for 2 to 3 minutes or until shrimp are opaque. Drain well.
Preheat broiler. In a medium bowl, whisk together pumpkin, goat cheese, lemon juice, and honey; set aside.
In a large bowl, combine shrimp, arugula, onion, pumpkin seeds, and salad dressing; set aside.
Brush both sides of baguette slices lightly with olive oil. Arrange on a large baking sheet. Broil 3 to 4 inches from the heat about 2 minutes or until toasted, turning bread over once.
Spread pumpkin mixture on one side of toasted baguette slices. Top each with a shrimp and some of the arugula mixture. If desired, top each with shaved Parmesan cheese. Makes 20 appetizers.

*Test Kitchen Tip: To toast pumpkin seeds: Place pumpkin seeds in a dry large skillet; cover. Heat over medium heat about 5 minutes or until seeds are toasted, shaking skillet occasionally.

Nutrition Facts
Servings Per Recipe 20 appetizers Calories116, Total Fat (g)5, Saturated Fat (g)1, Monounsaturated Fat (g)2, Polyunsaturated Fat (g)1, Cholesterol (mg)37, Sodium (mg)156, Carbohydrate (g)10, Total Sugar (g)2, Fiber (g)1, Protein (g)8, Vitamin C (DV%)3, Calcium (DV%)5, Iron (DV%)10, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens (www.bhg.com)

Autumn Pear & Pumpkin Soup

1/2 cup chopped onion
1/2 cup water
2 teaspoons instant chicken bouillon granules
1 15-ounce can pumpkin
2-1/2 cups half-and-half or light cream
1-3/4 cups pear nectar
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
Pear slices (optional)

In a large saucepan combine onion, water, and bouillon granules. Bring to boiling. Reduce heat and simmer, covered, about 10 minutes or until onion is very tender; cool slightly. Do not drain.
Transfer mixture to a blender container or food processor bowl. Add pumpkin. Cover and blend or process until smooth. Return pumpkin mixture to saucepan. Stir in half-and-half or light cream, pear nectar, ginger, and white pepper. Cook and stir until heated through.
Ladle into soup bowls. If desired, garnish each serving with pear slices. Makes 6 servings.

Nutrition Facts Calories210, Total Fat (g)12, Saturated Fat (g)7, Cholesterol (mg)37, Sodium (mg)337, Carbohydrate (g)24, Protein (g)4, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens (www.bhg.com)

Pumpkin-Bean Soup

1 15-oz. can pumpkin
1 14-oz. can unsweetened coconut milk
1 15-oz. can cannellini beans, drained and rinsed
1 14-oz. can vegetable broth
1 tsp. dried leaf sage, crushed
Salt and ground black pepper
Cracked black peppercorns, optional
Fresh lime slices, optional

In medium saucepan combine pumpkin, unsweetened coconut milk, beans, broth, and sage. Heat through.
Season to taste with salt and pepper. Sprinkle with black peppercorns. Drizzle with lime.

Nutrition Facts
Calories285, Total Fat (g)19, Saturated Fat (g)17, Sodium (mg)729, Carbohydrate (g)28, Total Sugar (g)4, Fiber (g)8, Protein (g)9, Vitamin C (DV%)7, Calcium (DV%)6, Iron (DV%)21, Percent Daily Values are based on a 2,000 calorie diet

Makes 4 servings.

From Better Homes and Gardens (www.bhg.com)

Main Dishes

Pumpkin Turkey Chili

1 tablespoon vegetable oil
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped yellow bell pepper
1 clove garlic, minced
1 pound ground turkey
1 (14.5 ounce) can diced tomatoes 2 cups pumpkin puree
1 1/2 tablespoons chili powder
1/2 teaspoon ground black pepper
1 dash salt
1/2 cup shredded Cheddar cheese
1/2 cup sour cream

Heat the oil in a large skillet over medium heat, and saute the onion, green bell pepper, yellow bell pepper, and garlic until tender. Stir in the turkey, and cook until evenly brown. Drain, and mix in tomatoes and pumpkin. Season with chili powder, pepper, and salt. Reduce heat to low, cover, and simmer 20 minutes. Serve topped with Cheddar cheese and sour cream.

From Allrecipes.com

Flap Jack-o'-lanterns

2 cups all-purpose flour
1 tbsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 tsp. pumpkin pie spice
2 eggs
1 3/4 cups milk
3 tbsp. melted butter plus 1 tbsp. for frying
1/2 cup cooked and mashed pumpkin or canned pumpkin

Sift together the flour, baking powder, salt, sugar and pumpkin pie spice in a large bowl. In a medium bowl, whisk the eggs and milk. Add 3 tablespoons of melted butter and the pumpkin to the wet ingredients, and whisk together. Pour the mixture over the dry ingredients, and stir just until blended a few lumps are okay.
Heat the remaining butter on a griddle over medium-high heat. Then pour 1/4 cup of batter for each pancake. When the flapjacks bubble on top, flip and cook until brown on other side. Makes 20 pancakes.

From Disney Family Fun (familyfun.go.com)

Pumpkin-Cider Stew

3 Tbsp. all-purpose flour
2 tsp. fennel seeds, crushed
2 tsp. kosher salt or 1 1/2 tsp. salt
1/2 tsp. coarsely ground black pepper
2 lb. beef chuck roast, cut into 1-inch cubes
2 medium onions, halved, sliced, and broken into thin slivers
2 Tbsp. olive oil
1 14-oz. can beef broth
1-1/2 cups apple cider
1/4 cup cider vinegar
6 or 7 miniature white and/or orange pumpkins, or half a 5-lb. pie pumpkin, or 2 lb. potatoes
2 medium parsnips or carrots, peeled and cut into 1-inch pieces, or 8 oz. baby carrots with tops, scrubbed and trimmed
2 Jonathan or Gala apples, cored and cut into wedges
Fennel Seeds (optional)

In a self-sealing plastic bag combine flour, the 2 teaspoons crushed fennel seeds, salt, and pepper. Add beef chunks. Close bag; shake to coat. In a Dutch oven brown half the beef and half the onion at a time in 1 tablespoon of hot oil. Return all meat and onion to Dutch oven. Add broth, cider, and vinegar. Bring to boiling; reduce heat. Simmer, covered, for 1-1/4 hours.
Meanwhile, if using miniature pumpkins, cut a 1/2-inch slice from the bottom of each; discard slice. Scoop out seeds and fibrous strings. If using pie pumpkin, peel, seed, remove strings, and cut into large chunks. If using potatoes, peel and cut into wedges.
Add pumpkin pieces or potatoes,and parsnips or carrots to beef mixture. Return to boiling; reduce heat. Simmer, covered, for 25 minutes more. Add apples; cover and simmer 5 to 10 minutes more or until vegetables and fruit are tender. Ladle into bowls or pumpkin bowls* to serve. Sprinkle with additional fennel seeds. Makes 8 servings
To Make Pumpkin Bowl: For each pumpkin bowl, cut a 1-inch slice from the stem end of a 1-1/2 to 2-lb. pumpkin; set aside stem. Scoop out seeds and fibrous strings. Ladle soup in bowl; replace stem. Or, if desired, place hollowed pumpkin with top in a shallow baking pan. Bake in a 350 degrees F. oven for 1 to 1-1/4 hours or until tender. Season inside of pumpkin with salt. Serve as above.

TIP: Miniature pumpkins can be hard and the skin tough. To make them easier to eat, remove the stem from and carefully peel each pumpkin. You can cut large miniatures into wedges.

Nutrition Facts
Calories283, Total Fat (g)8, Saturated Fat (g)2, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)1, Cholesterol (mg)68, Sodium (mg)749, Carbohydrate (g)27, Total Sugar (g)12, Fiber (g)4, Protein (g)27, Vitamin C (DV%)26, Calcium (DV%)6, Iron (DV%)25, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens (www.bhg.com)

Pumpkin Casserole

2 cups pumpkin puree
1 cup evaporated milk
1 cup white sugar
1/2 cup self-rising flour
2 eggs
1 teaspoon vanilla extract
1/2 cup butter
2 pinches ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin, evaporated milk, sugar, flour, eggs, vanilla, melted butter and ground cinnamon to taste. Spoon into a casserole dish.
Bake at 350 degrees F (175 degrees C) for 1 hour.

taken from allrecipes.com

Condiments

Pumpkin Cream Cheese Spread

1 8-ounce package cream cheese, softened
1/2 cup canned pumpkin
1/4 cup sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla

Beat all ingredients in a medium mixing bowl with an electric mixer on medium speed until smooth. Cover and refrigerate for at least 1 hour or up to 24 hours. Makes 1-1/2 cups (24, 1-tablespoon servings).

Nutrition Facts
Calories43, Total Fat (g)3, Saturated Fat (g)2, Cholesterol (mg)10, Sodium (mg)28, Carbohydrate (g)3, Protein (g)1, Vitamin A (DV%)15, Calcium (DV%)1, Iron (DV%)1, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens (www.bhg.com)

Pumpkin Honey Butter

1/2 cup softened butter
1/2 cup honey 3 tablespoons canned pure pumpkin
1 teaspoon pumpkin pie spice

Place the butter in a mixing bowl, and whip on high speed with an electric mixer until fluffy, about 1 minute.
In another bowl, stir together the honey, pumpkin, and pumpkin pie spice until well mixed. Add the honey mixture to the butter, and whip on high with the electric mixer until the mixture is fluffy and smooth, about 1 more minute. Chill the pumpkin butter for several hours or overnight to blend the flavors.

From Allrecipes.com

Desserts

Chocolate Chip Pumpkin Bread

With all those rich chocolate chips set against a striking orange background, this kid favorite isn't just delicious, it's pretty too. For a healthier option, substitute raisins for the chocolate chips.

Please note: The overabundance of batter could be caused by using too much pumpkin. The recipe requires 1 cup of plain canned pumpkin, not a full can (and not pumpkin pie filling). Giving festive breads as gifts? Check out our Easy Wrapping Ideas.

1/2 cup unsalted butter
1 1/4 cups sugar
3 large eggs
1 teaspoon vanilla extract
1 CUP canned pumpkin (not pumpkin pie filling)
1 3/4 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon each: cinnamon, ground ginger, ground nutmeg
1/3 cup milk
3/4 cup chocolate chips or raisins
3/4 cup chopped walnuts or pecans

Line a 9- by 5-inch loaf pan with waxed or parchment paper (or grease and flour it), then set it aside. Heat the oven to 350º.
Using an electric mixer on medium speed, cream the butter in a large bowl, gradually adding the sugar. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and pumpkin.
In a medium-size bowl, sift together the flour, baking soda, baking powder, salt, and spices.
With a wooden spoon, blend a third of the flour mixture into the butter mixture. Then add half the milk. Alternate additions of the remaining flour mixture and the milk, blending well after each addition. Fold in the chocolate chips and walnuts.
Scrape the batter into the prepared pan. Bake on the center oven rack until a toothpick inserted into the center of the bread comes out clean (except for a little melted chocolate), about 50 to 60 minutes.
Remove the pan from the oven and put it on a cooling rack for about 15 minutes, then remove the loaf from the pan and place it on the rack to finish cooling.

Makes 10 servings.

From Disney Family Fun (familyfun.go.com)

Hazlenut, White Chocolate & Pumpkin Cheesecake

Kris F. of Albany, Oregon, invented this flavorful cheesecake one day after bringing home a bag of hazelnuts from Oregon's Willamette Valley. "Basically, it was just a happy accident," says Kris. "But to back up the story a little, my mom makes great pies. I've always been a little intimidated by piecrust, so my specialty became cheesecakes." If this creamy, sweet, spicy dessert is Kris's excuse for a pumpkin pie, we certainly won't complain.

Crust

3/4 cup vanilla-wafer crumbs
1/2 cup ground hazelnuts
3 tablespoons sugar
3 tablespoons butter, melted

Cheesecake Filling

3 8-ounce packages cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1 cup canned pumpkin
4 eggs
1 cup coarsely chopped white chocolate
1/4 cup chopped hazelnuts (toasted, if you like)

Heat the oven to 325 degrees. In a small bowl, combine the crust ingredients and mix well. Press the mixture into the bottom and a half inch up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove it from the oven and set aside. Reduce the oven temperature to 300 degrees.
In a large bowl, blend the cream cheese, sugar, flour, and pumpkin-pie spice with an electric mixer on low speed (at low speed, less air will get into the batter and the cheesecake will be less likely to crack while baking). Add the pumpkin and eggs and beat until well combined. Stir in the white chocolate. Pour the filling into the crust-lined pan, then sprinkle on the chopped hazelnuts.
Bake at 300 degrees for 1 hour. Then turn off the heat and leave the cheesecake in the oven with the door closed for another 30 minutes or longer until set. Remove the cheesecake from the oven and chill. Makes one 9-inch cheesecake.

From Disney Family Fun (familyfun.go.com)

Pumpkin Mousse

1/2 cup sugar or sugar substitute* equivalent to 1/2 cup sugar
1 envelope unflavored gelatin
3/4 cup fat-free milk
3 egg yolks, beaten
1 15-ounce can pumpkin
2 tablespoons finely chopped crystallized ginger or 1 teaspoon ground ginger
1 teaspoon vanilla
1/2 of an 8-ounce container frozen light whipped dessert topping, thawed
3 gingersnaps, halved

In a medium saucepan, stir together sugar and gelatin. Stir in milk and egg yolks. Cook and stir over medium heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin, ginger, and vanilla. Transfer mixture to a large bowl. Cool about 20 minutes.
Fold dessert topping into pumpkin mixture. Spoon into six 6-ounce tall glasses or serving dishes. Cover and chill about 5 hours or until firm. To serve, top each serving with a gingersnap half. Makes 6 (1/2-cup) servings.

*Sugar Substitutes: Choose from Splenda Granular, Equal Spoonful or packets, or Sweet 'N Low bulk or packets. Follow directions to use amount equivalent to 1/2 cup sugar.

Make-Ahead Directions: Prepare and chill as directed. Cover and chill for up to 24 hours. Serve as directed.

Nutrition Facts
Servings Per Recipe 6 (1/2 cup) servings Calories 196, Total Fat (g)5, Saturated Fat (g)3, Cholesterol (mg)103, Sodium (mg)47, Carbohydrate (g)33, Fiber (g)2, Protein (g)4, Other Carbohydrates (d.e.)2, Medium-fat Meat (d.e.).5, Fat (d.e.).5, Percent Daily Values are based on a 2,000 calorie diet

From Better Homes and Gardens (www.bhg.com)

Spiced Pumpkin Donuts

2 tablespoons butter, softened
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg or a Dash of ground nutmeg
1/8 teaspoon ground cloves
1/2 cup canned pumpkin
1/3 cup buttermilk
1 egg
1 egg yolk
1/2 teaspoon vanilla
2 cups all-purpose flour
Vegetable oil for deep-fat frying
Spiced Sugar

In a large bowl, beat butter with an electric mixer on medium to high seed for 30 seconds. Add the 1/2 cup sugar, baking powder, salt, cinnamon, baking soda, ginger, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in pumpkin, buttermilk, egg, egg yolk and vanilla until combined. Using a wooden spoon, stir in flour until well combined. Cover and chill 3 hours.
On a lightly floured surface, roll dough to a 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary.
Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 2-1/2 minutes or until golden, turning once. Using a slotted spoon, removed doughnuts from oil and drain on paper towels. Repeat with remaining doughnuts and doughnut holes. Coat warm doughnuts in Spiced Sugar. Serve warm or at room temperature. Makes about 12 doughnuts plus holes.

Spiced Sugar: In a small bowl, stir together 1/2 cup sugar, 2 teaspoons ground cinnamon, and 1 teaspoon freshly grated nutmeg or 1/2 teaspoon ground nutmeg.

From Better Homes and Gardens (www.bhg.com)

Melt-In-Your-Mouth Pumpkin Cookies

2 cups butter, softened
2 cups granulated sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 eggs
2 teaspoons vanilla
1 15-ounce can pumpkin
4 cups all-purpose flour
1/2 cup butter
1/2 cup packed brown sugar
1/4 cup milk
1 teaspoon vanilla
2-3/4 cups powdered sugar
Ground cinnamon (optional)

Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool.
In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon. Makes about 60 cookies.

From Better Homes and Gardens (www.bhg.com)

Pumpkin-Cherry Upside-Down Cake

1 10-ounce jar cherry preserves
1 cup dried cranberries
1/3 cup butter
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 cup butter, softened
1/4 cup shortening
1-1/4 cups sugar
1 teaspoon vanilla
2 eggs
1/2 cup canned pumpkin
3/4 cup buttermilk or sour milk*

Preheat oven to 350 degrees F. Line a 13x9x2-inch baking pan with foil; grease foil. Set aside. In a small saucepan, combine cherry preserves, dried cranberries, and the 1/3 cup butter. Bring to boiling, stirring constantly. Remove from heat. Pour mixture into the prepared baking pan, spreading evenly. Set aside.
In a medium bowl, stir together flour, baking powder, pumpkin pie spice, and baking soda; set aside. In a large bowl, combine the 1/4 cup butter and the shortening. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Add eggs one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Carefully spread batter over preserve mixture in pan.
Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 5 minutes.
Carefully invert onto a large serving platter; remove foil. Spoon any preserves mixture remaining on the foil onto cake. Serve warm. Makes 12 servings.
*Test Kitchen Tip: To make 3/4 cup sour milk, place 2 teaspoons vinegar or lemon juice in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

From Better Homes and Gardens (www.bhg.com)

Roasted Pumpkin Seeds

1 quart water
2 Tablespoons salt
2 cups pumpkin seeds
1 Tablespoon vegetable oil or melted, unsalted butter

Preheat oven to 250°F.
Pick through seeds and remove any cut seeds. Remove as much of the stringy fibers as possible.
Bring the water and salt to a boil. Add the seeds and boil for 10 minutes. Drain, spread on kitchen towel or paper towel and pat dry.
Place the seeds in a bowl and toss with oil or melted butter.
Spread evenly on a large cookie sheet or roasting pan.
Place pan in a preheated oven and roast the seeds for 30 to 40 minutes. Stir about every 10 minutes, until crisp and golden brown.
Cool the seeds, then shell and eat or pack in air-tight containers or zip closure bags and refrigerate until ready to eat.

Yields 2 cups

taken from University of Illinois Extension

Pumpkin Ice Cream Pie

Two 6-oz ready-to-fill graham cracker crusts
4 pt rum raisin ice cream
1 can (30 oz) pumpkin pie mix

Freeze pie crusts and a large metal bowl 10 minutes.
Meanwhile, soften 2 pints ice cream at room temperature. Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well). Divide between pie crusts. Freeze 2 hours, or until hard.
Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream. Freeze 30 minutes, or wrap airtight and freeze up to 1 month. Decorate with small candy pumpkins, if desired.

Makes 2 pies, 12 servings each

taken from womansday.com

Old Fashioned Pumpkin Pie

This is a classic stewed pumpkin pie, with a lovely spiciness from the cloves, and aromatic with brandy. There were, in early America, versions of pumpkin pie made with sliced raw pumpkin, just as we make apple pies today.

Pumpkins, as prolific as their cousin zucchini, proved to be very useful to the English and other settlers in America. They can be dried or stored whole in cool, dry places in the house until they were wanted. They were used as a side dish for meat, and by the nineteenth century, pumpkin was one of the most common pie fillings.

The secret to making a good pumpkin pie from fresh pumpkin is to drain the pulp well after cooking. Mash it, then let it sit in a sieve for 10 minutes to allow most of the water to drip away before mixing it with the rest of the ingredients.

Preheat the oven to 350°F.

2 cups homemade stewed pumpkin (or 1 15-ounce can plain pumpkin puree)
1 cup milk or half-and-half
1 tablespoon butter
½ cup light brown sugar
2 eggs, beaten
¼ cup brandy
1 teaspoon ground cinnamon
1 teaspoon ground or freshly grated nutmeg
¼ - ½ teaspoon ground cloves (clove lovers will want to use the larger amount)
¼ teaspoon salt
1 unbaked 9-inch pie crust

Put the milk or half-and-half in a saucepan with the butter and the sugar, and warm them together until the butter melts. Add the warmed milk to the pumpkin in a large bowl. Add the beaten eggs, brandy, spices, and salt and mix until it becomes a smooth batter.
Line a 9-inch pie plate with your crust, crimping the edges, then pour in the pumpkin mixture. Bake for 1 hour or until a knife inserted in the center comes out clean.

Serves 8

taken from plimoth.org

For the furry family members...

Pumpkin Pie Dog Biscuits

1 1/2 cups whole wheat flour
1 cup rolled oats
2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1 tsp. allspice
2 tbsp. canola oil
1/2 cup pure pumpkin (not pumpkin pie filling)
1/4 cup natural peanut butter, smooth
1/4 cup water

Additional Flour for Rolling

Preheat oven to 325° F
In a large bowl, whisk together the flour, oats, baking powder, cinnamon, ginger, and allspice.
In a medium bowl, stir the canola oil, pumpkin, and peanut butter.
Make a well in the flour and pour in the pumpkin mixture.
Using a stand mixer, begin to combine the wet and dry ingredients on low.
Pour in the water and mix on low, to medium low, until thoroughly combined.
Turn the dough onto a floured surface, and hand knead the dough until no longer sticky.
Roll out to 1/4 inch thickness and cut into shapes with your favorite dog cookie cutters.
Spray a baking sheet with baking spray.
Place the cookies on the baking sheet and bake for 12 minutes.
Turn the oven off and leave in for another 30 minutes.
Cool completely on a wire rack before serving.

Storing - This recipe, as well as other recipes for pet treats, can be stored for later enjoyment. Since they are baked quite hard, you can keep them in an air tight container for approximately 2 weeks. If you bake a softer pumpkin pie biscuit, you can store them in the refrigerator for 4 weeks, and in the freezer for 6 months.

Yield - You will get around 100 cookies using a small 1 inch cookie cutter. You most likely will get two baking sheets full of cookies, no matter what size cookie cutter you use.

From dogtreatkitchen.com

Pumpkin Dog Treats

2 1/2 cups whole wheat flour
2 eggs
1/2 cup canned pumpkin 2 tablespoons peanut butter
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).
Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces.
Bake in preheated oven until hard, about 40 minutes.

From allrecipes.com

Pumpkin Wafers

One 15 oz. can mashed pure pumpkin (NOT the spiced pie filling)
3/4 cup cream of wheat (or rice cereal if wheat-sensitive) You can mix this dry--no need to cook it first
1/2 cup dry powdered milk

Directions:

Preheat oven to 300 F. Mix all ingredients together. Drop small spoonfuls (I use about half of a tablespoon) onto a lightly greased cookie sheet and bake at 300 degrees for 15-20 minutes. If you'd like to make bite sized cookies for small dogs, training rewards or just small treats, you can use a pastry bag and squeeze out rosettes about the size of a dime for tasty bite sized cookies! Depending on the size, this recipe will make around 20 treats.

From all-natural-dog-treat.com

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