Perfect Pumpkin Recipes for Fall

October is finally here and that can only mean one thing…

Pumpkin everything.

There’s just something comforting about the warm spiced smell of pumpkin. We can hardly wait to get in the kitchen to whip up some pumpkin specialties to celebrate the change of seasons and the celebrations of all things fall. 

We assembled a list of recipe favorites to bring pumpkin flavor to the table for breakfast lunch and dinner. These are perfect for the pumpkin enthusiast and Halloween party-goer alike.

Pumpkin Pie Waffles

Waffles
    • 2 cups flour
    • 2 Tbs baking powder
    • 1 Tbs pumpkin pie spice
    • 4 eggs (separated)
    • 10 ounces canned pumpkin
    • 1 tsp vanilla
    • 1 1/2 cups milk
    • 3/4 cup melted butter
Pumpkin Pie Cream
    • 1 cup heavy whipping cream
    • 1/2 cup sweetened condensed milk
    • 5 ounces canned pumpkin
    • 1 tsp pumpkin pie spice
Garnish
    • Whipped cream
    • pumpkin pie spice

Instructions

Waffles
    1. Mix together dry ingredients
    2. Add in egg yolks, pumpkin, vanilla, milk, and melted butter
    3. In separate bowl beat egg whites until stiff
    4. Fold egg whites into batter
    5. Cook in preheated Belgian waffle iron
Pumpkin Pie Cream
  1. Whip cream until almost stiff
  2. Whip in sweetened condensed milk, pumpkin, and spices
  3. Serve hot waffles with pumpkin pie cream over, topped with fresh whipped cream and sprinkled with additional pumpkin pie spice.

Eggs in a Mini Pumpkin

Ingredients
  • 4 mini pumpkins (4-inch diameter)
  • 1 medium red kuri or butternut squash
  • ½ cup onion, minced
  • 4 ounces bacon, diced
  • ½ cup vegetable oil
  • ¼ cup balsamic vinegar
  • 2 teaspoons red chile flakes
  • 2 cloves garlic, minced
  • 2 tablespoons fresh sage or rosemary, minced
  • Kosher salt
  • Fresh cracked black pepper
  • 4 large eggs
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the tops off the mini pumpkins about one-third of the way down the pumpkin so that the top makes a nice lid but the center of the lower half is deep enough to hold an egg. Scoop out the seeds and use a spoon to scrape away any of the membranes to make a nice smooth bowl. Cover the stems with foil. Place the pumpkins on a foil-lined baking sheet, cut side down. Set aside.
  3. With a chef’s knife or a knife that you are comfortable handling, carefully cut the red kuri or butternut squash into sections. Remove the seeds and stem. Microwave the squash sections to soften them and make them easier to dice, about 3 to 3½ minutes. Peel the squash and dice it into ½ inch diced pieces.
  4. Toss the diced squash with the finely diced onion and diced bacon. Remove any of the large pieces of bacon fat, if desired.
  5. Whisk together the vegetable oil, balsamic vinegar, chili flakes, garlic.
  6. Pour vinaigrette over the squash mixture a little at a time and toss until the squash is well coated. Sprinkle with fresh herbs and toss again. Generously season with salt and pepper.
  7. Turn the squash mixture out onto the foil covered baking sheet and spread out evenly.
  8. Bake the pumpkins and the squash together for 8 minutes. Remove from the oven. Quickly brush the inside of the pumpkins with a little of the leftover vinaigrette and season with salt and pepper. Crack one egg into the center of each pumpkin. Return the baking sheet to the oven before the pumpkins cool down and continue baking until the eggs are sunny side up, or set whites with runny yolk, about 6 to 8 minutes (check after 4 minutes and keep a close eye on them).
  9. Remove the pumpkins and the bacon and roasted squash hash from the oven, the eggs will continue to cook a little bit more inside the hot pumpkins.
  10. To serve, spoon the hash onto plates and nestle the pumpkins in the center. Lean on top of a pumpkin on each pumpkin.
  11. Sprinkle egg with a little salt and pepper.

Roasted Garlic, Sage and Pesto Pumpkin Soup

Ingredients

  • 1 in large sugar or pie pumpkin cut half and seeds removed and reserved (plus 4 small ones if you are making the pumpkin bowls)
  • 1 tablespoon olive oil
  • salt and pepper
  • 6 tablespoons unsalted butter
  • 2 small shallots chopped
  • 1 teaspoon fresh thyme chopped
  • 4 cups chicken broth
  • 1 cup coconut milk + 1 cup water or 2 cups water
  • 1 teaspoon cayenne pepper or more or less to your liking
  • 1/4 teaspoon nutmeg
  • 1 tablespoon pure maple syrup
  • pinch of crushed red pepper flakes

Sage Pesto

  • 1 clove head garlic or you may sub 1 raw garlic
  • 1 cup fresh parsley
  • 1/2 cup fresh sage
  • 1/4 cup shelled pistachios
  • 1/4 cup olive oil
  • 1/4 cup crumbled blue cheese if you do not like blue cheese sub feta or parmesan
  • 1/4 teaspoon pepper

Fried Pumpkin Seeds

    • 1 tablespoon coconut milk
    • 1 tablespoon flour
    • reserved pumpkin seeds from above
    • 1 teaspoon chipotle chili powder
    • 1/4 teaspoon brown sugar
    • 1/2 teaspoon pepper
    • lots of salt to your tasting

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut your pumpkin in half or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Chop off the top portion of the garlic head to reveal cloves. Peel any excess paper/skin off from the bulb of garlic. Pour about a teaspoon of olive oil on top the garlic cloves and cover with foil. Roast both the pumpkin and garlic together on the same baking sheet for 45 minutes, or until the pumpkin is fork tender and the garlic golden brown and soft. Remove from the oven and allow everything to cool five minutes. Squeeze garlic out of the paper skin into a small bowl and mash well with a fork, set aside.
  3. Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1 cup of the chicken broth, puree until completely smooth.
  4. Heat a large pot over medium heat and add the butter and shallots. Saute the shallots until soft, about 5 minutes. Add the thyme and cook another 30 seconds. Add the pumpkin puree, remaining chicken, coconut milk, water, cayenne, nutmeg, maple syrup and crushed red pepper. Bring the soup to a low simmer and simmer 15-20 minutes.
  5. While the soup cooks make the pesto. Add the roasted garlic, parsley, sage, and pistachios to the bowl of a food processor. Pulse until finely chopped and then stream in the olive oil. Add the cheese and pulse a few more time until combined. Season with salt and pepper.
  6. To fry the pumpkin seeds. Add the reserved pumpkin seeds to a bowl and toss with 1 tablespoon coconut milk and 1 tablespoon flour. In a small bowl combine the chipotle chili powder, pepper, and brown sugar. Place a skillet on the stove top and set to medium heat, add the olive oil. Once the oil is hot, add the pumpkin seeds into the pan, but be careful! Stir the pumpkin seeds around in the skillet with a spoon or spatula continuously until they expand and start to brown. Once the seeds are browned remove from the skillet and place on a paper towel to drain. Toss with the chili powder and a good pinch of salt. Taste and season accordingly.
  7. To assemble the soup, ladle the soup into bowls (or your roasted pumpkins) and top each bowl with a dollop of pesto, a sprinkle of pumpkin seeds and if desired drizzle with coconut milk. Start slurpin!
  8. To make the roasted pumpkin soup bowls. Remove the tops of the pumpkin and scoop out the seeds. Rub the insides of the pumpkins with olive oil, salt, and pepper. Place on a baking sheet and bake for 20-30 minutes or just until soft to touch but not falling in.

Pumpkin Ravioli with Brown Butter Sage Sauce

Ingredients

Filling:

  • 1 sugar pumpkin*
  • olive oil
  • kosher salt and pepper
  • 2 cups Parmigiano Reggiano, freshly grated
  • 2 eggs, lightly beaten

*Winter squash such as Hubbard, red kuri or butternut make fine substitutes for the pumpkin. One sugar pumpkin yields about two cups of flesh.

Dough:

  • 3½ cups all-purpose flour, plus extra for kneading
  • 5 large eggs lightly beaten

To Make:

  • 4 T. unsalted butter
  • 8 fresh sage leaves
  • ¼ cup Parmigiano Reggiano

Instructions

For the filling:

  1. Preheat the oven to 400ºF. Cut pumpkin in half, scoop out the seeds and discard. Drizzle about a teaspoon of olive oil on a baking sheet. Season inside of the pumpkin with salt and place cut side down. Roast for about 45 minutes or until a knife inserts easily through the skin into the flesh. Remove from the oven and let cool completely.
  2. Scoop out flesh and place in a bowl. Add the two cups of cheese and season with salt to taste. Mix to combine. Taste and add more salt until the mixture tastes well seasoned — there is no salt in the dough, so this is your only chance to season the ravioli. Add the eggs and mix to combine. Set aside.

For the dough:

  1. Mound flour in the center of a medium-sized bowl. Make a well in the center of the mound of flour. Add the eggs to the center. Using a fork, beat the eggs and begin to incorporate the flour, starting with the inner rim of the well. When the eggs are almost completely incorporated, start kneading the dough in the bowl and then transfer to a large, lightly floured wooden board and continue to knead for 10 minutes, dusting the board with additional flour as necessary. The dough should feel elastic and a little sticky. Wrap the dough in plastic wrap and allow to rest for 30 minutes at room temperature before using.

To assemble:

  1. To make the ravioli, divide the dough into 4 pieces. Keep the dough covered with plastic wrap at all times. 
Lightly flour one of the pieces of dough, and shape into a rectangle about ½-inch thick.
  2. Pass through the widest setting on a pasta machine. Fold the dough in three, like a letter, and pass through the same setting again feeding the short end in first. Repeat this step 2 times, adding flour as needed.
  3. Without folding the dough now, repeatedly pass it through the machine rollers, reducing the space between the rollers after each pass. When it has passed through the thinnest setting, it is ready to be shaped into ravioli. (If the dough gets too long and difficult to deal with, cut it in half and feed each piece through separately until each has passed through the thinnest setting).
  4. The dough should be just less than 6 inches wide. On the bottom half of the dough, place heaping teaspoons of the squash filling, evenly spaced every 1½ inches. Fold top half of dough over bottom half. With a knife or fluted roller, cut between each mound to create the individual ravioli. Gently pinch to seal the two dough layers together, using a tiny bit of water if necessary. Transfer to a baking sheet dusted with flour and cover with plastic wrap while you shape the remaining sections of dough.
  5. At this point, decide how many ravioli you want to cook, and then freeze any remaining: Do not store ravioli in the refrigerator — they become a soggy mess.

To serve:

  1. Bring a large pot of water to a boil and add 1 tablespoon of salt. Place butter in a small sauté pan and heat until it bubbles. Add the sage leaves and let sizzle until crisp, about 1-2 minutes total. Turn off the heat, remove leaves with tongs and drain on a paper towel. Set aside. When water boils, add ravioli and cook until tender about 2-3 minutes (frozen ravioli also take only about 3 minutes). When ravioli are done, drain, or remove with a spider, but do not rinse under cold water. Place ravioli on a serving platter. Heat butter again until hot and begins to brown. Return the sage leaves and then spoon brown-butter over ravioli. Sprinkle with cheese. Serve immediately.



Choosing a Countertop

 

While redesigning your kitchen, the countertop choices continue to be one of the largest sources of debate.

With thousands of styles, colors, and materials it’s no wonder why something as simple as a counter could be such a difficult choice to make. Your designer is there to help you every step of the way and whether you’re stumped on cabinet hardware or kitchen surface selections, you can be confident that the right product is out there.

We put together some of our favorite tips and tricks for selecting countertops and kitchen surfaces, to help you narrow down your options and bring you closer to the best fit for your family.

Unexpected Countertop Options

If granite or laminate doesn’t quite impress you, the sky is the limit when it comes to your alternative options. Zinc is a stainless steel alternative that is significantly cheaper, however, is a softer material and more susceptible to finger prints and dents than stainless steel. Copper adds an unexpected warmth to the space and is fairly low maintenance. Copper can also be used in spaces that have unusual angles where stone customization could become more expensive. Concrete is a relatively popular countertop material and can even be customized in different colors and finishes.

Popular Types of Countertops

Granite and Natural Stone

Over the past decade, granite countertops have become the luxury staple of the design world. Depending on what you choose, a slab can cost you anywhere from $25 per square foot for modular pieces of very basic stone purchased at a home center to upwards of $1,000 per square foot. Thickness drives the cost of granite and natural stone countertops and choosing a thinner countertop can dramatically reduce the price and keep your resale value high.

Laminate

Laminate is a popular choice because of their extensive color selections, easy install and low price point. Laminate is fairly durable, easy to clean and comes in just about every color variation you could think of. It doesn’t tend to add much value to your space and some buyers even consider laminate a countertop that will need replacing. With a tight budget for a kitchen overhaul, laminate countertops are always a good option.

Tile

Tile can be underutilized in a kitchen. It’s not just for gorgeous backsplashes and can be used to create a durable surface just about anywhere in your kitchen. Tile is easy to clean minus any grooves where the grout lines would be and make a nice surface for kitchen islands. Ceramic and glass tiles are something to consider if you’re looking for a more cost effective alternative to natural stone.

No matter what countertop you choose, you should make sure that it fits comfortably into your budget and lifestyle.

If you spend a lot of time in the kitchen with the kids doing homework on the island, a tile surface might not be the best writing surface. If you spend lots of time prepping meals, a durable and easy to clean material should be at the top of your list.

Talk to your designer about your different options and get your hands on some samples!

 



Top Five Kitchen Design Tips

When redesigning a kitchen, it’s easy to feel overwhelmed with options.

You know you want storage and functionality, but what are some of the little things that will make your kitchen really shine?

We put together a list of our favorite top five tips for designing a brand new kitchen. With these simple steps and suggestions, your way to the kitchen of your dreams in no time.

Lighting

Kitchen design is unique when it comes to light source. When mapping out your lighting, it’s important to consider where you’ll be preparing your meals and where you might need the most light. Do you work from your kitchen? Is this where the kids gather to do homework? Your designer can help you map out some great lighting options to help you shine some light on what counts!

Storage

While storage will make it to the top-three priorities for any kitchen remodel, smart storage is a whole other story. Consider what clutter you struggle with the most and identify “wasted space” you have now. With a little creativity and imagination, your design team can transform those wasted spaces into useful hiding spots for all your kitchen essentials.

Open Space

There’s no such thing as an ideal kitchen space. If you’re struggling to outfit a galley, u-shaped or even narrow kitchen space, your design team can help you consider what other design options are available that will maximize your square footage. 

Necessary Power Sources

You want those brand new appliances in your design. However, if you’re adding more appliances than you currently have, you’ll have to consider outlets, gas lines, and plumbing hookups to accommodate the new appliances.

Counter Tops

There’s no such thing as too much counter space! This space can be useful as a place to prep food, eat quick meals, store dry goods and even add some decor. When choosing your counter top materials it’s important to consider durability and maintenance.

A good design needs to start somewhere.

Think outside the box and although anything is possible, there are a few places to start when it comes time to dreaming up your design. Create the perfect combination of form, function, and durability and your new design will be able to grow effortlessly with your family.



Top 5 Websites for Design Inspiration

A kitchen remodel is one of the smartest updates you can make to your home.

Not only does a remodel or redesign make the most of your kitchen’s functionality, a kitchen upgrade also pays for itself by adding to your home’s resale value. 

Before you make a single change, you’ll need a strong idea of what you want to accomplish out of your remodel. With so many different style and function options to choose from, the possibilities are endless.

Design doesn’t have to be complicated!

We put together a list of our favorite resources to get you started.

Elle Decor

Elle has always known a thing or two about style. The Elle Decor website is a one-stop-shop for designs that suit every budget. Whether you’re looking for some elegant celebrity glam or some family friendly design ideas, you’ll find it all right here.

House Beautiful

Design doesn’t always play by the rules and House Beautiful is a great place to get inspired! They always showcase design inspiration and projects that help readers plan their dream kitchens from the bottom-up. Their articles are also great ways to brush up on your design lingo to help you partner up with the design team that’ll help make all the kitchen magic happen.

CocoCozy

On CocoCozy, you’ll be able to cut right to the section that you’re looking for. There’s tons of inspiration with lots of pictures to help you compare styles to customize your big project. This blog also has some helpful tips from pro-designers to help you every step along the way.

Dwell

While we all dream of that immaculate all white kitchen, practicality is what’s really at the forefront of every design. Dwell gives you awesome design inspiration that’s not only gorgeous but also livable. You can scroll for hours through jaw dropping kitchens that can actually keep up with your busy lifestyle.

HGTV

HGTV is the design mecca for new and experienced designers for a reason. They appeal to the designer in all of us and are always bringing something great to the table. Their kitchen designs range from sophisticated and sleek to comfortable and cozy without skipping a beat. There’s no shame in seeking inspiration from this design superstore and you might just be surprised what you’ll find.

Wherever you turn for design inspiration, don’t be afraid to think outside the box!

The world of design and remodel is open to interpretation and the sky is truly the limit.



Best Houseplants for Beginners

Nothing spruces up your space quite like an array of gorgeous greenery.

Your green thumb keeps thriving plants on every square inch of your home, transforming it into a lush oasis. After all, what design shoot is complete without some carefully coordinated plants in the foreground?

Doesn’t sound familiar?

You’re not alone. Not everyone was born with mother nature’s gift of a green thumb and some of us avoid plants altogether as the more humane thing to do. Nothing is more of a bummer than a bunch of sad plants on your counter top.

Not to worry!

We’ve come up with a list of all the hardy plants that will take your kitchen design to the next level with minimal effort required. These plants are survivors in all types of environments and before you know it, you’ll be going green and staying green.

Spider Plant

While it sounds scary, the Spider Plant is a happy houseplant for the beginners. They like to climb and make great hanging baskets over windows or in sunny corners of your kitchen. They’re easy to re-pot and are quick to grow new babies for your new-found plant collection.

Succulents

Succulents might be a little more delicate than most, but they still make the perfect plant for new gardeners. They get chilly easily so the best place for them is a sunny table, but with a once per week watering schedule, they’re as low maintenance as it gets. These guys even come in all shapes, sizes, and colors.

Lucky Bamboo

Now, who couldn’t use some extra luck lying around? Lucky Bamboo plants grow quickly and their rocky planters make water maintenance a breeze. They make great desk and windowsill plants, but will quickly outgrow their original pot.

Aloe

While we hope that burns aren’t commonplace in your kitchen, having an Aloe plant nearby is always a good idea. These are in the succulent family and can be used to treat skin irritations and burns. They’re quick growers, require minimal water and sunlight to flourish. As the sprouts grow larger and heavier, support their limbs with a ribbon or tie backs to prevent the aloe from breaking apart from the weight.

There really is a plant for everyone.

Before giving up on houseplants for good, try one of the hardy varieties on our list. Who knows, they might just make a gardening pro out of you!


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