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How to prepare and cook Pumpkin recipes

Homemade pumpkin puree

In Italy it is mid September and the pumpkin season has just began. I can't be more happy. Yep, you guessed right, I love pumpkins. The orange Halloween ornament is not only tasty but also versatile. You can use it in savory dishes like risottos and salads, and in a huge variety of cakes, muffins and cheesecakes. For the second option most of the time you'll need a pumpkin puree so, instead of buying a canned one, today I'll show you how easy it is to make home made pumpkin puree.

Mini pumpkin scones

Mini pumpkin scones are small orange sandwiches made with baking powder instead of yeast. These delicious scones smell of pumpkin and lemon. They are not too sweet and have a light texture. Original recipe can be found here.

Olive oil rolls with spelt flour, pumpkin and rosemary

Cute, tiny, soft and full of flavor. Their size makes them particularly appetizing. They have a delicate scent of pumpkin and rosemary and they are enriched with spelt flour and extra virgin olive oil* that make them super fragrant and delicious.

Pumpkin - potato savory cake

I present to you a recipe for some super creamy and tasty savory pumpkin-potato pie. This hearty dish is an alternative to the classic potato gateau of the Neapolitan tradition.

Pumpkin and orange muffins

If you have any leftover pumpkin puree, these muffins are for you. Delicate, moist, dense. With a delicate scent of orange and a simple jam glaze that adds a touch of sweetness. In case you do not have any pumpkin puree ready to use, here is my recipe for an easy homemade pumpkin puree.

Pumpkin pancakes

Easy, fast and delicious. These pumpkin pancakes are perfect while still hot with some butter, honey, or simply with powdered sugar. The addition of cinnamon enhances the slightly sweet taste of the pumpkin, making these delicious pancakes become a perfect breakfast in autumn.

Pumpkin Tres Leches cake

This Mexican cake is made of a delicious and soft spinge cake soaked in the mix of three types of milk and garnished with whipped cream. My version adds pumpkin puree into the dough which makes it even more moist and tasty while the classic milk is replaced with coconut milk that along with the spice mix makes this cake unique and irresistible.