Pumpkin Spice and Everything Nice ūüéÉ

Pumpkin Spice and Everything Nice ūüéÉ

October 22, 2020

Hello Gourd-geous! Pumpkin picking is a an Ontario Fall favourite and a great socially distanced outdoor activity. There are a lot of pumpkin farms throughout the Greater Toronto Area for you and the family to safely enjoy.

Now that you’ve got your pumpkin, besides carving, roasting the seeds and of course having some pumpkin pie, there are so many other ways to cook with pumpkins. You are going to want to make sure that you have cinnamon, nutmeg and ginger spice on hand for these delicious fall recipes! 

To make¬†pumpkin puree from pumpkin,¬†place 6 cups of pumpkin with ¬ĺ cup water in a pot over medium heat. Cover and steam until tender, about 20 minutes.¬† Place in a bowl and mash until smooth.¬†

Baked Pumpkin Oatmeal 


  • 2 cups pumpkin¬†puree¬†
  • 3 cups oats¬†
  • ¬ĺ cup brown sugar¬†
  • 1 tsp baking powder¬†
  • 1 ¬Ĺ tsp cinnamon¬†
  • ¬ĺ tsp¬†ground¬†ginger¬†
  • ¬ľ tsp¬†ground¬†cloves¬†
  • ¬ľ tsp allspice¬†
  • 1 ¬ľ cups¬†2% milk¬†
  • 2 eggs¬†
  • 4 Tbsp unsalted butter¬†
  • 1 tsp vanilla¬†
  • 2% vanilla or plain Greek yogurt, to serve¬†
  1. Grease an 11x7 inch pan and preheat the oven to 350¬į F.¬†
  2. In a bowl combine the oats, sugar, baking powder and spices. 
  3. In another bowl combine the pumpkin, milk, eggs, butter and vanilla and whisk until smooth. 
  4. Combine both mixtures and pour into the prepared pan. 
  5. Bake for 35 minutes until the oatmeal is firm. 
  6. Cut into pieces and serve warm or cold with a dollop of Greek yogurt. 
  7. Enjoy!  


Spiced Pumpkin Soup 


  • 2 Tbsp olive oil¬†
  • 1 large onion¬†
  • 1 apple¬†
  • 1 large carrot¬†
  • ¬Ĺ tsp ground ginger¬†
  • ¬ľ¬†tsp¬†ground cumin¬†
  • ¬ľ tsp¬†ground coriander¬†
  • ¬Ĺ¬†tsp salt¬†
  • 4 cups chicken broth¬†
  • ¬ĺ cup light coconut milk¬†
  • 2 cups pumpkin¬†puree¬†
  1. In a large pot heat the oil and then add the onion, apple, carrot and salt. 
  2. Cook for 10-15 minutes until the vegetables are tender. 
  3. Whisk the broth, coconut milk and pumpkin into the pot. Bring to a simmer and then cook for an additional 20 minutes. 
  4. Blend the soup until smooth and enjoy! 


Pumpkin Cannelloni with Sage Brown-Butter Sauce  


  • 6 cups pumpkin puree¬†
  • 1 ¬Ĺ Tbsp olive oil¬†
  • 3 garlic cloves, chopped¬†
  • ¬Ĺ cup ricotta¬†
  • ¬Ĺ¬†cup grated parmesan cheese¬†
  • 1 ¬Ĺ tsp¬†finely chopped fresh sage¬†
  • ¬Ĺ tsp salt¬†
  • ¬Ĺ tsp pepper¬†
  • 1 package lasagna¬†noodles¬†
  • 6 Tbsp butter¬†
  • 3-4 whole sage leaves¬†
  1. Preheat oven to 350¬į F¬†and grease a medium baking dish.¬†
  2. Cook lasagna noodles according to package directions, saving ¬Ĺ cup of pasta water.¬†
  3. In a pan over medium heat, add the olive oil and garlic and let cook for a few minutes.  Add the cheeses, chopped sage, salt and pepper. 
  4. Place cooked lasagna sheets on a plate and add 4 Tbsp pumpkin mixture to the centre of each noodle. Roll into a cannelloni tube and transfer to the baking dish. Repeat with remaining sheets. 
  5. Pour reserved pasta water over lasagna, cover with tinfoil and bake for 20-25 minutes. 
  6. Cook the butter and whole sage leaves in a pan over medium heat.  Dizzle over the pumpkin cannelloni and enjoy! 


All recipes inspired and adapted from The Pioneer Woman, The Good Housekeeping Test Kitchen and Country Living. 

Eat well, be well

Emma Minden, Registered Dietitian, Wholesome GO