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Pumpkin Recipes

Buzzard Stewed in its Entrails (Chicken in a Pumpkin)

Bussard stew.jpg


1 pumpkin, about 12 inches (30 cm) in diameter

1 ½ cups (375 ml) brown basmati rice

chicken, about 4 lb (1.8 kg), skin removed

2 Tbsp (30 ml) olive oil

1 leek, white part only, chopped

1 red bell pepper, cored and diced

2 cloves cloves garlic, chopped

¼ cup dry white wine

1 tsp (5 ml) herbes de Provence (optional)

½ tsp (2.5 ml) ground nutmeg

Salt and pepper


1. With the rack in the bottom position, preheat the oven to 190°C (375°F).

2. Using a knife, cut the top off the pumpkin (as if carving a jack-o’-lantern). Set aside. Using a large spoon, scoop out the seeds and loose pulp, scraping until the inside of the pumpkin is smooth. Season the inside generously with salt and pepper. Spread the rice inside the pumpkin. Place it on a large rimmed baking sheet or in a roasting pan with high sides (see note). Check to make sure the pumpkin fits easily in the oven. Set aside.

3. In a large skillet over medium-high heat, brown the chicken in the oil. Season with salt and pepper. Place the chicken on the rice in the pumpkin, breast side up. Set aside.

4. In the same skillet over medium heat, soften the vegetables for 4 or 5 minutes. Add oil if necessary. Season with salt and pepper. Add the wine, herbs and nutmeg. Bring to a boil and reduce until almost dry. Pour over the chicken. Close the pumpkin by setting the top in place. Wrap the stem with aluminum foil. Oil the outside of the pumpkin. Bake until the chicken and the rice are cooked, about 2 hours, 40 minutes (depending on the size of the pumpkin). Adjust the seasoning.

5. Transfer the pumpkin to a serving platter by carefully lifting it with two large, stiff spatulas. Ask for help if necessary.

Pumpkin Swirl Cheesecake Squares



1 cup all-purpose flour

¼ cup packed light brown sugar

⅓ cup cool unsalted butter, cut into pieces

Pumpkin Cheesecake

½ pkg brick cream cheese, at room temprature

¾ cup sugar

1 cup pure pumpkin purée

2 Tbsp all-purpose flour

½ tsp baking powder

½ tsp ground cinnamon

1 whole egg, at room temperature

1 egg yolk

Cheesecake Swirl

¼ pkg brick cream cheese, at room temperature

1 ½ Tbsp sugar

1 egg yolk

½ tsp vanilla extract


1. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.

2. For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.

3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.

4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.

5. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.

6. The squares will keep, refrigerated, for up to 3 days.

Pumpkin Carrot Muffins with Vanilla Frosting


½ cup unsalted butter, room temperature

½ cup sugar

½ cup golden yellow sugar

2 large eggs at room temperature

1 cup pure pumpkin puree

½ cup sour cream

1 tsp pure vanilla extract

2 cup all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp ground cinnamon

½ tsp ground ginger

1 cup finely grated carrot


¼ cup 2% Milk

1 Tbsp 2% Milk

½ cup unsalted butter, room temperature

icing sugar, sifted (3-4 cups)

1 tsp vanilla bean paste

1 tsp pure vanilla extract


1. Preheat oven to 350 F and grease or line with paper cups 24 muffin cups.

2. Cream butter and sugars until evenly combined. Add eggs one at a time, beating well after each addition.

3. Stir in pumpkin, sour cream and vanilla.

4. In a separate bowl, sift flour, baking powder, baking soda, salt and spices. Stir into pumpkin mixture, then stir in grated carrots.

5. Spoon into prepared tins and bake for about 25 minutes, until a tester inserted in the centre of the muffin comes out clean. Cool for 15 minutes in the tin before removing to cool completely.


1. Beat butter with electric beaters until fluffy. Add 2 cups of icing sugar, plus milk and vanilla and beat for 3 minutes on high speed until fluffy. Add remaining 1 to 2 cups icing sugar until frosting is a fluffy, spreadable consistency. Spread frosting generously onto each muffin.

Chocolate Chip Pumpkin Cookies


½ cup (125 mL) salted butter, room temperature

¼ cup (50 mL) granulated sugar

¼ cup (50 mL) brown sugar

1 egg, room temperature

1 tsp (5 mL) vanilla

½ cup (125 mL) pumpkin purée (not pumpkin pie filling)

1 ½ cups (375 mL) whole-wheat flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) ground cinnamon

½ tsp (2 mL) ground nutmeg

⅛ tsp (0.5 mL) ground cloves

⅛ tsp (0.5 mL) ground allspice

⅛ tsp (0.5 mL) ground ginger

½ - ¾ cup (125 - 175 mL) chocolate chips

1. Preheat oven to 350ºF (180ºC). Line baking sheet with parchment paper.

2. In bowl, cream together butter, granulated sugar and brown sugar until light and fluffy, about 5 minutes. Add egg and vanilla, mixing well. Add pumpkin purée, mixing until just combined.

3. In separate bowl, sift together flour, baking soda, cinnamon, nutmeg, cloves, allspice and ginger. Slowly add flour mixture to butter mixture, mixing until just combined. Stir in chocolate chips.

4. Scoop 1 tbsp (15 mL) of batter per cookie onto baking sheet and roll into balls.

5. Bake for 8 to 10 minutes, or until golden brown. Allow to cool for 5 minutes before moving to wire rack.

Pumpkin Spice Cupcakes with Buttercream Frosting



2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 tsp ground allspice

1 tsp ground ginger

½ tsp nutmeg

pinch cloves

1 cup light brown sugar

1 cup granulated sugar

1 cup unsalted butter, melted and cooled

4 eggs

1 ¾ cups canned pumpkin

Buttercream Frosting

1 cup cream cheese, at room temperature

½ cup unsalted butter, melted and cooled

3 ¾ cube confectioners' sugar

1 tsp vanilla extract

pumpkin-shaped candy corn, for garnish



1. Preheat oven to 350°F and line cupcake tins.

2. In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves.

3. In a large bowl, whisk the sugar, light brown sugar, butter and eggs, and then add the dry ingredients and whisk.

4. Scoop in the pumpkin, and whisk until smooth. Remember to use a spatula to grab the batter on the sides of the bowl as well.

5. Fill the cups halfway with the batter. Bake for 20-25 minutes.

6. Let the cupcakes fully cool before removing them from the tin.

7. While you're waiting for the cupcakes to cool, prepare your next batch. You should be able to make 18-20 cupcakes in total.

Buttercream Frosting

1. Meanwhile, in a medium bowl, mix cream cheese, butter, sugar, and vanilla extract. Beat for 1 minute until fluffy (or use an electric mixer).

2. Set up your work station so you have everything you need. Grab your desired icing pump tip, and fill the bag.

3. Start frosting your cakes from the centre, to the rim, around, and up. Make sure you push the icing into the tube as you go to prevent air bubbles which would lead to an uneven application.

4. Leave them as is, or carry on with my favourite topper: a pumpkin-shaped candy corn!

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