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Perfect Pumpkin Recipes for Halloween

Tue, 23 Oct 2018 - Recipes & food

Get ready for a scary-delicious Halloween with these wonderful perfect pumpkin recipes. From the light-hearted, icky, sticky, and fun Ghoulish Goodies to the warm, natural, whole-food goodness of The Pumpkin Cookbook, Page-A-Day has all the cookbooks to make this fall the best yet!  

Rice Krispie Jack-O’-Lanterns from Ghoulish Goodies

“Plain Rice Krispie bars are good enough for me and may I never want better!” was my cry until a friend told me how to make little orange jack-o’-lanterns out of the usual back-of-the-box recipe, and my heart melted like a marshmallow. It’s gilding the lily to make a small second batch so you can shape green stems for the top of each pumpkin, but stems are the final touch that puts these crowd-pleasers over the top. Kids go wild for helping to make them — what could be more fun than molding something so yummy? The jack-o’-lanterns are so doggone cute you won’t want to eat them. But you will.

Pumpkins

  • 1 (10-ounce) bag marshmallows
  • 3 tablespoons butter plus more for your hands red and yellow liquid coloring or orange paste coloring
  • 6 cups crispy rice cereal, such as Rice Krispies (you’ll use most of one 12-ounce box for the complete recipe, including stems)

Stems

  • 2 cups marshmallows
  • 1-1/2 tablespoons butter 
  • Green liquid or paste coloring 
  • 2 cups crispy rice cereal, such as Rice Krispies
  • 1/2 cup semisweet chocolate chips
  1. Line a baking sheet with wax paper.
  2. To make the pumpkins, melt the marshmallows and butter together in a large saucepan over low heat, stirring constantly. Remove from the heat and mix in 6 drops of red and 3 drops of yellow coloring or a dab of orange paste; add more coloring if you want a deeper orange shade. 
  3. Pour in the cereal and stir quickly to combine. Butter your hands and scoop up about ½ cup of the mixture (it cools quickly; you should be able to handle it) and form into a rounded pumpkin shape with a dent in the top for the stem. Press lightly so the pumpkins don’t become too dense. Place on the baking sheet. You should be able to make 12 pumpkins.
  4. To make the second batch for the stems, melt the marshmallows and butter together in a smaller saucepan over low heat, stirring constantly. Remove from the heat and mix in 6 to 8 drops of green liquid coloring or a dab of paste to get a bright shade. 
  5. Pour in the cereal and stir quickly to combine. Butter your hands and shape a long tapered stem for each pumpkin (the stem should be about as long as the pumpkin is high), pressing them into the pumpkin tops while the stems are still slightly warm. Give the stems an elegant curve. 
  6. Make the faces. Put the chocolate chips in a microwave-safe bowl, and melt the chocolate in the microwave: Heat on high for 60 seconds, and then stir well. If it’s not quite smooth, heat in two or three 10-second bursts, stirring well after each burst. Let the chocolate cool slightly and pour it into a small ziplock bag. Cut off a very tiny bit of one corner of the bag to allow a slender line of chocolate to emerge. Pipe grinning chocolate faces on your jack-o’-lanterns. 
  7. Cool completely before gobbling down at once or storing in an airtight container for 3 to 4 days.
Halloween Rice Crispy Pumpkins from Ghoulish Goodies

The Pumpkin Cookbook has just about every variation on pumpkin that you can imagine. From Currant-Pumpkin-Oat Scones to Chicken-Pumpkin Tacos, Pumpkin-Filled Ravioli with Fried Sage, Ginger-Pumpkin Ice Cream, and of course (seven!) pies, this comprehensive cookbook reminds us that the iconic symbol of fall is so much more than jack-o’-lantern material. These 139 recipes offer diverse and delicious options for enjoying pumpkin and other winter squash, such as butternut, acorn, and kabocha, year-round. With recipes for many forms of pumpkin, including both fresh and canned pumpkin puree, and inspired by world cuisines, the versatility of this superfood shines through in snacks, drinks, salads, soups, main dishes, and desserts.

Cranberry-Orange-Pumpkin Bread

Makes 2 loaves

Orange and cranberry make another combination of sweet and tart that gets the juices flowing. Add a little pumpkin, and you have a most satisfying breakfast bread that will brighten any brunch table.

  • 2 cups sugar
  • 3/4 cup (11/2 sticks) unsalted butter, softened
  • 4 eggs
  • 2 cups canned unsweetened pumpkin
  • 1 tablespoon grated orange zest
  • Juice of 1 orange (about 1/2 cup)
  • 3-1/2 cups unbleached all purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1-1/2 cups walnuts, chopped
  • 1-1/2 cups dried cranberries
  1. Heat the oven to 350ºF (177ºC). Grease two 8- by 4-inch pans with butter.
  2. Beat the sugar and butter in a large bowl until fluffy. Add the eggs, pumpkin, and orange zest. Add enough water to the orange juice to make 2/3 cup. Add to the sugar mixture and continue beating until well blended.
  3. Sift the flour, baking powder, cinnamon, nutmeg, salt, and baking soda into the pumpkin mixture.
  4. Fold in the nuts and cranberries.
  5. Divide the batter between the two prepared pans. Bake for 70 to 80 minutes, or until a skewer inserted in the middle comes out clean and the top is golden brown. Cool on a rack for at least 10 minutes before removing from the pan. Cool completely before slicing. Serve immediately or double wrap in plastic wrap and store in the freezer for up to 3 months.
Cranberry Pumpkin Bread Recipe from Pumpkin Cookbook

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