Cooking with fall’s favorite ingredient: Pumpkin

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Pumpkins have become fall's favorite ingredient.

A Lowes Foods' chef showed us new ways to enjoy pumpkin for breakfast, dinner and of course dessert.

Pumpkin Fundamentals 


Toasted Pumpkin seeds:


  • 1 ½ cups fresh pumpkin seeds (seeds of approx. 2 medium to small pie pumpkins)
  • 1 tsp melted butter
  • Pinch salt


  • Preheat oven to 325
  • Combine all ingredients and spread on a baking sheet
  • Bake in an oven for approx. 24 minutes until golden brown and crunchy


  • You may hear the seeds start to pop when they are done
  • Sprinkle with a little cinnamon or chili powder for extra flair

Pumpkins for Breakfast

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Pumpkins for Dinner


Pumpkin Deserts

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Cinnamon Whip Cream:

Yield approx. 1qt


  • 1 pt whipping cream
  • 1 tsp full circle organic cinnamon
  • 2 tsp dark brown sugar
  • ¼ tsp Full circle organic vanilla extract


  • Combine all ingredients in a mixing bowl. Whip until stiff peaks form
  • Tip: Place mixing bowl in refrigerator to chill prior to mixing

Roasted Pumpkin and crunch Quinoa Parfait:

Yield: approx. 4-6 parfaits


  • Roasted Pumpkin
  • 1 small pie pumpkin peeled and diced (1 qt)
  • ½ tsp full circle organic cinnamon
  • 1 tsp olive oil
  • 2 tsp local honey
  • Pinch salt

Yogurt Quinoa

  • ¼ cup red quinoa
  • 2 cup low-fat vanilla yogurt


(Prepare a day in advance)

For the pumpkin

  • Preheat oven to 325
  • Toss pumpkin with oil, salt and cinnamon. Place on baking pan and roast until tender (20-30min)
  • Remove from oven and toss with honey

For the yogurt

  • Whisk quinoa and yogurt together and let sit for 8-10hrs

To build parfait place yogurt mixture in bowl and top with pumpkin


  • Hard squash can be used in place of pumpkin
  • Toast the pumpkin seeds for added crunch

Fresh Pumpkin Pie:

Yield: 1 pie


  • 1 ea medium to large pie pumpkin
  • 1 12 fl oz can evaporated milk
  • 3 medium sized eggs
  • ¾ cup white sugar
  • 1 ½ pumpkin spice
  • 1 ea 9inch deep dish pie crust


  • Preheat oven to 325
  • Cut pumpkin in half from stem to base (remove stem). Remove seeds and center
  • Wrap pumpkin in foil and place on baking sheet face up. Bake for 30-40 min until tender
  • Remove and chill to room temp. Scrape pumpkin from skin and puree in food processor until smooth
  • Combine just under two cups of pumpkin puree with evaporated milk, eggs, spice and sugar. Beat together with paddle or spoon until smooth
  • Pour mixture into pie crust and bake at 325 for approx. 45min
  • Top with whip cream and serve

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