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Garlic and Pumpkin Hummus

• One roasted garlic glove

• One can of chickpeas

• 227g Pumpkin purée

• Two tablespoons of olive oil

• Two tablespoons of water

• One tablespoon of maple syrup

• Salt and pepper

• Optional: rosemary

In a pan, roast the garlic with the olive oil. Let it roast on medium heat for ten minutes, then set aside. Keep the infused olive oil for later. Rinse the chickpeas well under cold water.

Next, put the chickpeas together with the pumpkin purée, the water and the olive oil in a blender and blend until smooth. Add the soft garlic without its skin. Mix until smooth, and add water or oil if needed. Finish with seasoning and rosemary. Serve along with bread, crackers or flatbread.

Fried pumpkin sticks

• 300-400g fresh pumpkin (the amount depends on how much is needed)
• One egg
• Breadcrumbs
• Vegetable oil
• Salt

Cut the pumpkin into slices, then even sticks like potato fries. Prepare a bowl with breadcrumbs and a bowl with the beaten egg. Place the pumpkin sticks in the egg mix, coat well, then place it into the breadcrumbs. Make sure the sticks are well coated.

Once breaded, prepare a pan with enough vegetable oil to fry the sticks. Bring the oil to 190 degrees and fry for 2 to 3 minutes, depending on the desired colour. Don’t put too many sticks at once; otherwise, they will stick together.

When fried, place onto a plate with kitchen paper to absorb the excess oil. Your fried pumpkin sticks are ready to be enjoyed!

Pumpkin Margaritas

• One tablespoon of salt
• One tablespoon of ground ginger
• One lime wedge
• 1 ½ ounces of tequila
• ¼ ounce of amaretto
• 1 ounce of pumpkin purée
• ¾ ounce of lime juice
• ½ ounce of agave syrup
• Optional: A few drops of Angostura bitters

On a plate, prepare the salt with ground ginger. Rub the lime wedge along the rim of your Margarita glass to cover the rim with lime juice. Dip the glass in the salt mix.

In a shaker filled with ice, combine tequila, amaretto, pumpkin purée, lime juice, agave syrup, and, if desired, Angostura bitter for an alleviated taste. Shake, then strain over ice into the prepared glass. Enjoy!

Pumpkin Risotto

We recommend this incredible creamy pumpkin risotto as the main course. It takes less than 30 minutes to make and is a real show-off for the Italian fans.

• 320g risotto rice
• 700g pumpkin purée
• 1 litre of vegetable stock
• One big onion
• Half a glass of dry white wine (the rest is to drink) Mezzo
• Four tablespoons of extra-virgin olive oil
• One spoon of butter
• Four spoons of Grana Padano cheese
• Salt and Pepper

To make this taste good and look fantastic, we prepared a pumpkin risotto inside a pumpkin.

Get yourself a medium-sized pumpkin and start by cutting off the top. It will serve as a lit later on. Get out the pumpkin flesh with its seeds until there's no more left. Hollow it out using a spoon until the pumpkin is light and hollow. Clean the inside with a damp towel. Make sure the pumpkin is well-cleaned. Put the pumpkin with its lit in the fridge, both covered with film.

Chop the onions into cubes and caramelise in a pan until light golden. Add the pumpkin purée and cover with a lit. Let the pumpkin stew for ten minutes, or until the mix turns into a creamy mass. Crush the leftover pumpkin pieces using a fork. Add salt and pepper and set aside.

In a new pan, roast the risotto rice with olive oil and a spoonful of butter. On high heat, toast the rice and mix constantly so it does not stick. Deglaze with white wine and stir in until well combined. Let the wine evaporate further before adding a ladle of vegetable stock. Combine the rice with the pumpkin mix. On low heat, let the risotto cook and add vegetable stock occasionally. Be careful to add the stock in little bits and never too much.

Now it’s time to get your pumpkin out of the fridge. Finish the risotto by turning down the heat and add a spoonful of butter with grated Grana Padano cheese. Season before putting the risotto into the pumpkin. Now, you’re ready to show off your Pinterest-like autumn dinner.

Pumpkin pie

In only a few weeks, America will celebrate Thanksgiving (Erntedankfest in Germany) with its famous and delicious pumpkin pie. We have the perfect homemade pumpkin pie recipe, a must at a pumpkin dinner party.

For the crust:

• 210g all-purpose flour
• One pinch of salt
• 140g cold butter
• One teaspoon of sugar
• 75 ml cold water

Mix all the dry ingredients in a stand mixer with a paddle attachment. Add the diced butter. Add the water in three bits. Don't overmix it. Finishing kneading the dough by hand is preferable to avoid overmixing it. The dough can also be store-bought.

For the pumpkin filling:

• 420g pumpkin purée
• Two large eggs
• 150g light or dark brown sugar
• One teaspoon of salt
• One teaspoon of ground cinnamon
• ½ teaspoon of ground ginger
• ½ teaspoon of ground nutmeg
• ¼ teaspoon of ground clove
• 336g evaporated milk

Preheat the oven to 190 degrees. Roll out the pastry crust into a round, flat dough. Place it into your pie mould of choice and blind bake it with pie weights or dried beans (to keep the dough in shape) for ten minutes. Remove the pie crust and the pie weights, and put them back in the oven until they turn light brown. Let them cool on the kitchen counter.

For the filling, mix the purée, eggs and sugar. Add the spices. Adapt the spices to your preference. Finish with the evaporated milk. You can also use whipped cream; however, the evaporated milk will make it extra creamy. Pour the mix into the cooled pie crust.

Bake the pie for 50 minutes, or until the filling starts to set. Cover the pie crust with aluminium foil during the rest of the baking time if it gets too dark. Let the pie cool down entirely. If desired, add whipped cream as decoration. Enjoy!

Make the most of pumpkin season with these delicious and easy pumpkin recipes for every part of your fall menu. Whether it’s a cozy autumn night, a Halloween party, or a festive gathering, these appetizers, mains, and desserts will bring the flavors of the season to your table. Enjoy the warmth and spice of these pumpkin recipes as you celebrate all things fall!