For living in the countryside most of my life, it’s curious that I hadn’t a clue before the age of nineteen that one could use pumpkin (or any squash, really) in desserts other than pie, and certainly not in savory cuisine besides mashed butternut squash with butter. Pumpkins were for carving jack-o’-lanterns at Halloween or table decoration, and they came from a can if they were to be baked into pie (though canned pumpkin does make an incredible pie). Pumpkin pie was my (and likely your) first run in with any sort of pumpkiny food. My mom’s pumpkin pie recipe was illustrated (quite literally) on the bottom of an old ceramic pie plate, complete with darling graphics from a time before home computers. I still own the dish, using it exclusively for pumpkin pies.
Coincidentally, I grew up about five minutes down the road from miles upon miles of pumpkin patches. (I’d like to think this gives me at least some authority on writing an all-pumpkin cookbook!). These fields of humongous fireball freckles dotting the landscape are always waiting to be made into spooky art for your doorstep or edible art for your family and friends. To this day, pumpkin patches continue to instill a sense of cozy wonder in me, making me feel right at home—partly because they’re quite near my family home, but also because they’re the symbol of the season, generosity, and abundance of good food to come. (I headed back on a rainy fall day to photograph the spindly ground gourds—you can find the photos peppered throughout these pages.)
While my pastoral surroundings were idyllic for a woman who loves her vegetables, it didn’t afford me the chance to try the omnipresent (and, I must admit, pretty tasty) pumpkin spice latté at my neighborhood—well, you know the place—as we didn’t have one then, and the town still doesn’t have one now. It wasn’t until I ventured off to university that I, firstly, tried coffee of any sort, and secondly, tried a pumpkin-infused version. Over the last several years since my graduation, pumpkin and pumpkin spice (everything) has become a delectable food trend in and of itself, and I’m here to celebrate and share its astonishing versatility with you.
The following recipes all use whole, real ingredients, much the same as I do on my food blog, Yummy Beet, and did in my first cookbook, Whole Bowls. Every ingredient I’ve used can be found at the supermarket or farmers’ market, so no specialty food shopping is required; I’ve even given substitutions for any recipes using harder-to-find heirloom pumpkins. If you eat meat, any of the plant-based meals—though extremely satisfying on their own—can be enjoyed with your favorite protein. This cookbook is vegetable-focused, a term I inhabit in my everyday cooking life. The pumpkin’s deliciousness knows no bounds!
From the creamy interior to the cozy pumpkin spice blend to the crunchy seeds and ludicrously green oil that’s made from the seeds, pumpkin gives us plenty to work with—and I’ve employed it throughout these pages in myriad ways. Savory and sweet recipes, beginning with variations upon variations of homemade pumpkin spice lattés, smoothies, and breakfasts; followed by hearty soups, party-perfect snacks (or apps), salads and sides to brighten every fall and winter holiday—or everyday—table; main courses influenced by all corners of the planet; and, yes, a decked-out dessert chapter that will bring a bit of sparkle to your plates this season. You’ll find classic pumpkin recipes (what’s a pumpkin cookbook without the ultimate classic pumpkin pie, after all?), twists on classics, and an abundance of recipes that I hope turn into new classics for you during the fall and winter months.
All that’s left for you to do now is tuck into these pumpkin-packed pages. Savor, share, and enjoy every comforting, moreish morsel by curling up on your couch, cooking away in your kitchen, or digging in at your table.
