Excellent sweet pumpkin recipes in one place. Prepare the same juice that Harry Potter drank

Do you love sweets?

Do you like trying new flavors?

Then you must not forget about the delicious sweet pumpkin recipes!

Pumpkin sweets will surprise you with their simplicity and you will simply fall in love with their taste.

Try both Hokkaido Pumpkin and Butternut Squash today and you won’t be surprised!

Pumpkin compote

What will we need

• 1 kg peeled and diced butternut squash
• 3 cups of sugar
• 7-8 whole cloves
• 2 sticks of cinnamon
• Shredded fresh coconut or coconut milk

Method

• In a large saucepan, combine 2 cups water with 3 cups sugar and cook over high heat for 8 to 10 minutes, without stirring, to make a light syrup.
• Add butternut squash cubes with 2 cinnamon sticks and 8 whole cloves.
• Simmer over low heat with the lid on until the pumpkin is soft but still holds its shape.
• Total cooking time is about 15 to 20 minutes, but check every 5 minutes.
• Leave to cool and refrigerate.
• Serve sprinkled with coconut.

Pumpkin Pie

This is the BEST pumpkin pie recipe! Make it with canned or fresh pumpkin puree whenever you’re in the mood for a true fall sweet treat.

What will we need

• 2 large eggs
• 1 large egg yolk
• 125 g of brown sugar
• 80 g of white sugar
• 1/2 teaspoon of salt
• 2 teaspoons of cinnamon
• 1 teaspoon of ground ginger
• A pinch of ground nutmeg
• A pinch of ground cloves
• A pinch of cardamom
• 1/2 teaspoon of finely grated lemon zest
• 400 g pumpkin puree
• 300 ml of heavy cream
• 1 puff pastry

Method

• Line a deep pie pan with puff pastry and let it freeze for at least 30 minutes.
• Preheat the oven to 200 degrees.
• Mix eggs, brown sugar, white sugar, salt, cinnamon, ground ginger, nutmeg, ground cloves, cardamom and lemon zest.
• Stir in the pumpkin puree and cream.
• Whisk until well combined.
• The mixture will be runny, but it will harden in the oven.
• Pour the filling into the chilled dough.
• Bake in the oven at a high temperature of 200 degrees for 15 minutes.
• After 15 minutes, reduce the temperature to 150 degrees.
• The cake is done when the tip of a knife inserted into the center comes out moist but relatively clean.
• The center should barely move. Bake for 45-60 minutes.
• Cool the pumpkin pie on a wire rack for 2 hours.
• Serve with whipped cream.

Pumpkin bun with chocolate pieces

There are endless bun recipes, but have you tried the pumpkin version yet? The delicious pumpkin bun is soft and has a pleasant orange color. So don’t hesitate and start baking!

What will we need

• 450 g grated pumpkin
• 2 eggs
• 60 g of melted butter
• 1 tablespoon of milk
• 200 g semi-coarse flour
• 1 baking powder
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 180 g of sugar
• 2 teaspoons of gingerbread spice
• 120 g of chocolate

Method

1. Preheat the oven to 180°C.
2. Grease your bun tray.
3. In a large bowl, combine the pumpkin, eggs, melted butter and milk and mix until smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, sugar, and gingerbread spice.
5. Combine the two mixtures and mix until smooth. Finally, add the chopped chocolate.
6. Pour the batter into the prepared pan.
7. Bake for 20-25 minutes, then remove from the oven and leave to cool.

Pumpkin marmalade

Canning pumpkin is not difficult: you can easily make delicious pumpkin jam at any time of the year. In addition to hokkaido pumpkin, you can also use butternut squash.

Ready-made pumpkin marmalade is not only suitable for spreading pastries, but if you are in a hurry, you can also use it as a basis for a pumpkin pie.

What will we need

• 900 g of pumpkin removed from the stem, flesh and seeds
• 265 g of sugar
• 2 tablespoons of orange juice
• 1 tablespoon of lemon juice
• pinch of salt
• 1/2 vanilla pod

Method

1. Cut the cleaned pumpkin into larger cubes and place in a pot with a steamer. Cover with water and steam for about 30 minutes until the pumpkin is soft.
2. Carefully remove the skins and blend the pumpkin with a stick blender until smooth.
3. You will find sugar, orange and lemon juice and salt. Scrape out the inside of the vanilla bean and mix all the ingredients thoroughly.
4. Cook over low heat, stirring constantly, until the sugar dissolves.
5. After about ten minutes, the mass should thicken. Turn off the stove and immediately pour the jam into the prepared sterilized jars.
6. Close immediately and place upside down until the jars cool.
7. Pumpkin jam preserved in this way will last for several months.

Pumpkin cheesecake

If you are one of the lovers of traditional American cheesecake, then you should not miss its pumpkin version either. Thanks to the gingerbread spice, it is perfect for sweetening autumn days and you can enjoy it both with a cup of tea and a cup of good coffee.

What will we need

On the corpus

• 200 g of ginger or butter cookies
• 50 g of sugar
• 45 g of melted butter

For filling

• 840 g of cream cheese of the Philadelphia type, mascarpone, gervé
• 200 g of sugar
• 2 teaspoons of pure vanilla extract
• 450 g grated and lightly cooked pumpkin (puree)
• 2 teaspoons of gingerbread spice
• 1/2 teaspoon ground cinnamon
• 4 eggs

Method

1. Preheat the oven to 160°C.
2. Using a mallet or blender, crush the cookies into crumbs. Pour the crumbs into a bowl, add the sugar and melted butter and mix until completely combined.
3. By hand, press small pieces of dough into a single, even layer in a high-sided cake pan.
4. Bake for 10 minutes, then remove from the oven and leave to cool. Keep the oven temperature at 160°C during filling.
5. In a large bowl, mix cream cheese, sugar, and vanilla extract until well combined. Add pumpkin puree, gingerbread spice and ground cinnamon and mix well. Finally, add the egg.
6. Pour the filling into the prepared casing and level evenly.
7. Bake for 55-65 minutes. Then turn off the oven and leave the cake in the oven for another 1 hour. Then carefully remove from the oven, cover with a tea towel and leave to rest until completely cool (approx. 2 hours).

Pumpkin juice

If you’ve ever wondered how delicious pumpkin juice is made at Hogwarts, here’s the recipe for making it!

What will we need

• 4 quarts of apple cider apple juice also works well
• 400 g pumpkin puree
• 125 g of sugar
• 125 g of brown sugar
• 2 teaspoons pumpkin pie spice
• 2 teaspoons of vanilla

Method

• Combine all ingredients in a large saucepan and heat gently over low heat.
• Stir well to dissolve the sugar.
• When the sugar dissolves, you can serve the juice warm or it doesn’t want to cool.
• Pour the chilled juice into glasses over ice and top with cinnamon sticks and a straw.
• Stir again before each serving to prevent settling.

Fluffy pumpkin donuts

Classic donuts are quite laborious to make and time-consuming, but their pumpkin version will definitely please you in this regard. Because tender pumpkin donuts are baked in the oven and coated in cinnamon sugar, they taste simply wonderful!

What will we need

• 180 g semi-coarse flour
• 50 g of sugar
• 1 baking powder
• pinch of salt
• 1 teaspoon gingerbread spice
• 1 large egg
• 60 g grated pumpkin
• 1 teaspoon of vanilla extract
• 60 g whole milk
• 2 tablespoons of melted butter

For wrapping

• 30 g of butter
• 1½ teaspoons ground cinnamon
• 180 g granulated sugar

Method

1. Preheat the oven to 180°C.
2. Mix the flour, sugar, baking powder, salt and gingerbread spice.
3. In another container, beat the eggs with milk, grated pumpkin and vanilla extract.
4. Mix both the mixtures and make a smooth dough.
5. Use a spoon to put the dough in a mold with holes, e.g. for muffins or a mold for Christmas nuts.
6. Bake for about 10 minutes, then remove from the oven and let cool completely.
7. Mix the sugar with the cinnamon and melt the butter.
8. Dip the cooled donuts in melted butter and roll in cinnamon sugar.

Which pumpkins belong in the kitchen?

Common gourd

It’s a classic little pumpkin. It is ideal for cooking if you plan to roast a whole pumpkin, stuff it or use it as a soup bowl, as it gives the dish an iconic look.

Sugar pumpkins
Sugar pumpkins, also known as pie pumpkins or sweet pumpkins, are ideal for pies because they are not as fibrous and contain less water than other pumpkins. It is its subtle sweetness that no other species can beat.

Butternut squash
They are light in color on the outside, round in shape and when you cut them open you will find a dark orange inside that is sweet and smooth. Butternut squash is quite versatile. It’s great for roasting whole, adding to salads or baked dishes, and can be perfectly blended into a creamy pumpkin soup.

Pumpkin Pepitas Hybrid

This pumpkin is not grown for its flesh. Although the flesh is sweet and can be eaten raw, Pepitas Hybrids are actually grown for seedless or naked seeds, meaning they produce seeds that are not difficult to scoop out of the pumpkin. If you’re a fan of pumpkin seeds, this pumpkin is great for roasting.

Round creeping pumpkin Jarrahdale
Unlike other pumpkins where the flesh is somewhat fibrous, creeping pumpkins are not fibrous at all, making them an incredible baking pumpkin.