Pumpkin Recipes with Food Bank of Northwest Louisiana

Loving Living Local

Pumpkin Puree


1 pie pumpkin 4-6 lb.


  1. Preheat oven to 375 degrees.
  2. Slice the pumpkin in half, crosswise through the stem, and scoop out the seeds and strings. Feel free to keep the seeds for later to roast.
  3. Place halves, cut-side down, onto a baking sheet lined with aluminum foil or parchment paper.
  4. Roast, uncovered, for 40-60 minutes, or until tender.
  5. Remove from oven and allow to cool enough to handle. When cool, carefully scrape flesh from skin. Discard the skin.
  6. Using a food processor or blender, puree until even and smooth. Or mash with potato masher.

Pumpkin Smoothie


1 cup milk

1/2 cup pumpkin puree 

1/2 cup yogurt 

1 tablespoon maple syrup 

1/4 teaspoon pumpkin pie spice or cinnamon 

Splash vanilla

1 frozen banana 


Combine the milk, pumpkin puree, yogurt, maple syrup, pie spice, vanilla and banana in a blender and blend until combined. 

*you can substitute milk with your favorite nut milk and maple syrup with honey 

Roasted Pumpkin


1 small pumpkin or 1/4 large pumpkin

2 tablespoons olive oil

1/8 teaspoon ground clove

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons packed brown sugar

2 teaspoons sea salt


1.         Heat oven to 400F. Using a large metal spoon, scoop out the seeds and insides of the pumpkin. Save the seeds for roasting. Use a sharp chef’s knife to cut          slices of pumpkin, 1-inch thick.

2.         Place pumpkin slices on baking sheet. Drizzle with olive oil and rub on both sides            of pumpkin. Season with salt, spices and brown sugar. Roast for 18-20 minutes,       depending on thickness of pumpkin slices (check at 15 minute mark).      

Roasted Pumpkin Seeds
Do not waste the seeds from pumpkins, they can be made into a healthy and delicious snack! Learn how to roast pumpkin seeds with this step by step guide
Prep Time10 mins; Cook Time15 mins; Total Time25 mins


3/4 cup raw pumpkin seeds

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/4 teaspoon garlic powder

1/4 teaspoon paprika, (optional)

1/8 teaspoon black pepper


Preheat oven to 350°F (177ºC).

  1. Wash pumpkin seeds in a colander to remove the pulp and fibers. Thoroughly dry pumpkin seeds with a towel.
  2. In a small bowl combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper.
  3. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
  4. Bake until the seeds are toasted and crunchy, about 12 to 15 minutes. Stir the pumpkin seeds every 5 minutes for even toasting, and check for doneness with each stir by tasting a seed for crunchiness.
  5. Transfer the roasted pumpkin seeds to a bowl to cool down.

*You can use any variation of spices you like

Easy Pumpkin Cake


1 box yellow cake mix

1/4 cup white sugar

1/2 cup oil

1/4 cup water

4 large eggs

15 oz. pumpkin puree (not pumpkin pie filling)

1 tsp pumpkin pie spice

1 tsp ground cinnamon


  1. Preheat the oven to 350 degrees.
  2. Mix together the cake mix, sugar, oil, water, eggs, pumpkin puree,
    pumpkin spice, and cinnamon.
  3. Stir for 2 minutes until the batter is super smooth.
  4. Pour the batter into a greased cake pan and bake until a toothpick comes out mostly clean.
  5. Bake:

      9×13 pan – bake for 25-30 minutes

      10inch bundt cake – bake for 30-40 minutes

  • Allow the cake to cool for 10 minutes then remove from the pan to a cooling rack       to cool completely.
  • Top with powdered sugar, vanilla icing, or cream cheese frosting.

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