44 Sweet and Savory Pumpkin Recipes That'll Warm Your Soul (2024)

FAQs

What savory flavors go well with pumpkin? ›

To complement pumpkin with sweet flavor pairings, consider using spices like nutmeg, cinnamon, allspice and vanilla, or sweet ingredients like chocolate, maple, honey, cranberries or brown sugar. Create savory dishes by pairing pumpkin with spices like chilies, cajun, cayenne or pepper.

I'd be remiss not to mention the star of all pumpkin desserts: pumpkin pie. It's an icon when it comes to Thanksgiving pies, but I don't reserve it for just one day of the year. My recipe is simple to make and packed with pumpkin flavor. I use a touch of black pepper to accentuate the pumpkin spices…

Popular blends of pumpkin spice include warming flavors that are often found in baking, like ginger, nutmeg, allspice, cloves, and cinnamon. While different blends vary in proportions and some other spices may be be included in smaller quantities, those spices tend to be the most popular.

Pumpkin is notorious for pairing well with warm winter spices – as found in a variety of Moroccan-inspired cuisines. Try incorporating cinnamon, nutmeg, cloves, ginger, cumin and chilli with your pumpkin dishes for flavour-packed feasts.

Both types of food can be combined to create a delectable dish that balances both options (i.e. sweet and sour pork, peanut butter and jelly sandwiches, and maple bacon). Some folks prefer foods like desserts, while others prefer heavier meals.

A favorite for brunch, snacks, desserts, and now beverages, sweet and savory flavor combinations are now more popular than ever. With our ever-growing flavor list, creating the winning combination with just the right balance of sweet and savory is easy.

A common depression cake is also known as "Boiled Raisin Cake", "Milkless, Eggless, Butterless Cake", or "Poor Man's Cake".

Covering the inside of your pumpkin with cinnamon can help inhibit mold growth. The ingredients that make the spice flammable, cinnamaldehyde and eugenol, also have antifungal and antibacterial properties that prevent mold and bacteria growth. Cinnamon is also a great pest repellent, as bugs can't stand the scent.

What main two chemicals gives pumpkin spice its flavor? ›

The major and common ingredient in pumpkin spice lattes include: cinnamic aldehydes for cinnamon, eugenol for clove or allspice, terpenes such as sabinene for nutmeg, and zingiberene for ginger. They may also contain vanillin and cyclotene for the burnt butter or maple notes to round off the flavor.

Pumpkin Spice vs Pumpkin Pie Spice

Pumpkin pie spice is the same as pumpkin spice, just under different labeling. These two are interchangeable and feature the same base ingredients. The ratio of the ingredients may vary slightly from brand to brand.

Pumpkin spice can be good for you, too!

Fortunately, the ingredients in pumpkin spice also can be good for your health: Cinnamon can help lower blood pressure and blood sugar. Allspice can support digestive health, help reduce inflammation, and keep your immune system functioning well.

Mandarin oranges have a distinct flavor profile that make them easy to use in many different recipes. But one pairing you might not have considered is the pumpkin.

The pumpkins we eat, often labeled pie or sweet pumpkins, are smaller and less watery than the ones used for decorating. Heritage varieties that are good for cooking include Baby Pam, Autumn Gold, Fairytale and Cinderella pumpkins.

This year, expect to see dishes that include umami-rich ingredients like miso, seaweed, mushrooms and fermented soy products. These umami booster ingredients will be used to elevate sauces, broths and seasonings.

Savory is a versatile herb. Many cuisines use it as a seasoning on many of their dishes. It has a wonderful, sweet, and spicy, peppery taste, and contains various health benefits. The delicious herb goes well with a lot of food, but it tastes best added to meats, beans, poultry, and stuffing or breadcrumbs.

If you've ever eaten soy sauce, parmesan cheese or salami, you've tasted savory. Foods that have been slow-cooked for a long time (think soup or broth), aged for a long time (think aged meats and cheeses or champagne), or fermented (think soy sauce or miso paste) are powerhouses of savory taste.