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Pumpkin Recipes for Thanksgiving

Pumpkin

Same time next year? It’s Thanksgiving time, how could it come again so soon? Spice up your cooking with Frontier Soups’
Autumn Pumpkin Soup Spice Mix for everything from soup to nuts. Get one FREE packet in every November order!

See recipes on packet for glazed nuts and creamy pumpkin soup, or substitute the delicious spices into your favorite pumpkin pie recipe. To rally for Thanksgiving we prepared our Autumn Pumpkin Soup recipe and substituted a 14-oz can of coconut milk for the heavy cream. So delish! Sprinkle spiced pecans or walnuts on top for an elegant Thanksgiving soup presentation.

Our special spice mix contains chili powder, allspice, cardamon, ginger and cinnamon all blended together to ease your holiday cooking. Try Autumn Pumpkin Spices on roasted butternut squash for another favorite fall vegetable or in your pumpkin cheesecake recipe for dessert.

Enjoy the following pumpkin recipe ideas: (Scroll down for complete recipes)

  • Pumpkin Apple Streusel Muffins or Bundt Cake Recipe
  • Chocolate Chip Pumpkin Bread Recipe
  • Autumn Pumpkin Dip Recipe
  • Pumpkin Cheesecake Recipe
  • Crustless Pumpkin Pie

Pumpkin Apple Streusel Muffins or Bundt Cake Recipe

Recipe makes 24 medium muffins, 18 larger size.

OR 12 medium muffins and fill one standard bundt cake pan halfway.

Preparing to bake:

  1. Set out 3 mixing bowls on your counter top, small, medium and large; muffin and/or bundt cake pans, and electric hand mixer.
  2. Peel and finely dice 2 apples.

In large bowl combine the following:

In medium bowl combine the following:

  • 2 eggs
  • 1 15 ounce can pumpkin (not pie filling)
  • 1/2 cup vegetable oil

In the small bowl mix on high speed until crumbly for topping:

Recipe Directions:

  1. Add the pumpkin mixture to the dry ingredients in the large bowl and blend together at low speed.
  2. Stir in finely chopped apples.
  3. Fill lined muffin cups 3/4 full and sprinkle each with topping.
  4. Bake muffins at 350 degrees for 30 minutes.
  1. If making one large bundt cake, pour batter into greased pan.
  2. Sprinkle topping over batter and bake 40 to 45 minutes. (For smaller
    bundt cake use half the batter and sprinkle with half the topping
    mixture and bake for 35 minutes.)
  3. Cool and gently pry cake away from sides of pan, then invert onto cake plate to serve.

Chocolate Chip Pumpkin Bread Recipe

Ingredients:

  • 2/3 cup butter
  • 2 and 2/3 cups sugar
  • 4 eggs
  • 1 15 ounce can pumpkin (not pie filling)
  • 1 and 1/2 teaspoons salt
  • 3 1/3 cups flour
  • 1/2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 tablespoon Autumn Pumpkin Soup Spice Mix
  • 2/3 cup water
  • 8 ounces chocolate chips

Recipe Directions:

  1. In large bowl of mixer, cream together butter and sugar until smooth.
  2. Add eggs and pumpkin. Beat well.
  3. In a separate bowl mix together the dry ingredients and add alternately with water to the butter and sugar mixture.
  4. Stir in chocolate chips.
  5. Lightly butter the inside of two large loaf pans or 3 medium pans.
  6. Bake at 350 degrees 50-55 minutes for the large loaf size pan or 40-45 minutes for the medium pans.
  7. Test with a toothpick or by lightly pressing with a fingertip on the top of the loaf, it should be firm and springy.
  8. Let cool, then gently run a knife around the edge of the loaf to pry away from the pan.
  9. Remove loaf, slice, and serve!

Autumn Pumpkin Dip Recipe

Ingredients:

  • 4 ounces cream whipped cheese at room temperature
  • 4 ounces mascarpone at room temperature (or cool whip)
  • 1/2 cup brown sugar
  • 8 ounces pumpkin puree, canned pumpkin not pie filling
  • 1 packet Autumn Pumpkin Soup Spice Mix
  • 1/4 teaspoon salt

Optional topping: 1/2 cup pecans, 1 Tablespoon maple syrup

Pumpkin Dip Recipe Directions:

  1. In a medium bowl blend together the cream cheese and mascarpone until smooth.
  2. Add brown sugar, spice blend, pumpkin, and salt, and blend again until smooth.
  3. Refrigerate until ready to serve.
  4. Sprinkle nuts and top with zigzags of maple syrup, if desired.
  5. Place dip in a bowl surrounded by apple slices, ginger snaps,
    biscotti, cinnamon crisps, vanilla wafers, or other sweet cracker or
    cookie.

Inventive Variation: Use as an inside filler layer in a spice cake!

Pumpkin Cheesecake Recipe

Prepare this fantastic dessert a day ahead.

Crust Ingredients:

Filling Ingredients:

  • 32 oz. cream cheese (4 8-oz blocks)
  • 1/2 cup sour cream
  • 1 15-oz canned pumpkin (not pie filling)
  • 5 eggs, beaten
  • 1 Tablespoon vanilla
  • 1 Tablespoon plus 1 teaspoon Autumn Pumpkin Soup Spice Mix
  • 1/2 teaspoon salt

Topping:

  • 2 cups whipped cream with 2 T. sugar and 1 teaspoon vanilla
  • Optional: 1/2 cup spiced pecans (prepare with Autumn Pumpkin Spice Mix)
  • Use a 10-inch spring form pan or 10 x 7 pyrex or large pie pan.

Crust Directions:

  1. In medium bowl blend butter, crumbs, sugar, spices and salt.
  2. Press into bottom and slightly up the sides of pan, pack firmly.
  3. Bake in 325 degree preheated oven for 15 minutes, then remove from oven and cool.

Filling Directions:

  1. In large bowl of mixer beat the cream cheese until smooth.
  2. Add sugar and beat til light.
  3. Add and beat in one at a time, the sour cream, pumpkin, eggs, vanilla, salt and Autumn Pumpkin Spice mix.

Bringing it Together:

  1. Pour filling into prepared crust. Bake about one hour 30 minutes until the outside of the filling is firm, center will still be soft.
  2. Remove from oven, cool and then refrigerate overnight.
  3. Remove from refrigerator a half hour before serving. If using a spring form pan, release cheesecake from sides of pan. Or simply cut squares of cheesecake from pyrex pan.
  4. Whip cream with sugar and vanilla.
  5. Serve cheesecake slices with a large dollop of whipped cream on top and a sprinkle of pecans, if desired.

Crustless Pumpkin Pie

Great for a gluten free dessert and for diabetics

Ingredients: 

  • 1 15-oz can pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 ounces Neufchatel Cream Cheese – softened
  • 1/2 cup regular half & half
  • 2/3 cup sugar substitute
  • 1/2 teaspoon salt
  • 1 Tablespoon Frontier Soups Autumn Pumpkin Soup Spice Mix
  • Whipping Cream, canned (optional)

Recipe Directions: 

  1. Preheat oven to 350⁰.
  2. Spray 8” pie pan or 8 ramekins with baking spray.
  3. Using a mixer, blend the pumpkin puree, eggs and vanilla.
  4. Add the Neufchatel cream cheese and half & half to the pumpkin mixture. Blend until smooth.
  5. Mix in the sugar substitute, salt and Frontier Soups Autumn Pumpkin Spice Mix.
  6. Pour batter into the pie pan or ramekins.
  7. Bake at 350⁰ for 30 – 40 minutes.
  8. Allow to cool and serve.

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