One Large Pumpkin – Five Delicious Recipes!!!!

#pumpkin #pumpkinspice #vegetarian

If you are a pumpkin lover like me, you will love this collection of amazing pumpkin recipes!

0.00 Intro
0:46 Roasting the Pumpkin
2:43 Roasted Pumpkin Seeds
4:45 Roasted Pumpkin Soup
7:16 Sweet Pumpkin Risotto
9:28 Pumpkin Pie
11:23 Pumpkin Spice Latte

Roasting the Pumpkin:
1 large pumpkin, cut into wedges
Scoop out the pulp and seeds.
Brush all pieces with olive oil.
Bake at 400F/200C until the pumpkin can easily be pierced with a knife or a fork (like a potato)

Roasted Pumpkin Seeds:
Seeds of 1 large pumpkin cleaned of pulp
Olive oil, Salt, Nutritional yeast, 1 teaspoon of baking soda
Method: Boil the seeds for 10 minutes in salted water with 1 teaspoon of baking soda dissolved
Pat dry. Mix with olive oil, salt, and nutritional yeast. Bake at 350F/175F for 30 minutes. Mix the seeds half way through baking. Ready when crispy and golden.

Roasted Pumpkin Soup:
1 large onion chopped
4 cloves garlic chopped
3 cups pumpkin puree
1 can of regular coconut milk
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
shelled pumpkin seeds for garnish
cooking oil/butter
Preheat the pot with cooking oil. Sautee onions until transluscent and have golden edges. Add chopped garlic and cook for two minutes. Add all the spices and salt and cook for another two minutes. Add coconut milk, and pumpkin puree. Bring everything to boil, simmer for 10 minutes, and blend until smooth. Serve garnished with toasted shelled pumpkin seeds.

Sweet Pumpkin Risotto
3 cups of roasted pumpkin cubed
1 cup white rice
2-3 cups of milk (regular or plant based)
1 tablespoon of sugar
1 teaspoon or pumpkin spice (or cinnamon and nutmeg)
1 tablespoon of butter
garnish – dry fruits, shelled pumpkin seeds, and maple syrup
Mash pumpkin, add 1 cup of rice, add 1.5 cups of milk, add sugar, salt and spices. Cook on low flame constantly mixing. After it reaches boiling keep mixing and adding milk as rice expands and absorbs liquid. When rice is fully cooked add 1 tablespoon of butter. serve hot with garnish on top

Pumpkin Pie:
1 chilled pie crust
2 cups of pumpkin puree
1 can of sweetened condensed milk – 14oz/396g
2 eggs
3 teaspoons of pumpkin spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves)
pinch of salt
Mix all the ingredients together. Pour filling into a crust. Bake at 375F/190C for 45-50 minutes. Cool until room temperature. Keep refrigerated until ready to use. Serve with whipped cream and cinnamon.

Pumpkin Spice Late:
1 tablespoon of pumpkin puree
1-2 teaspoons of maple syrup
1/2 cup of milk
Pumpkin spice
whipped cream for garnish
– stir together pumpkin puree, maple syrup, milk, and pumpkin spice, cook until simmering, and then add it to coffee or espresso, top with whipped cream, and enjoy!



  1. Jeeze that sure is a giant pumpkin! But if you have all those ideas I'm sure you can easily finish it! These recipes are all awesome, I think my favourites are the pie and the drink! I like how you showed how you cooked it in the oven first and then what to do afterward! I'm sure fresh pumpkin is best, but there's no way I could use such a huge one for only myself haha but this is a great compilation!

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