Hey There, Pumpkin: 4 Frugal Fall Feasts

(Psst: The FTC wants me to remind you that this website contains affiliate links. That means if you make a purchase from a link you click on, I might receive a small commission. This does not increase the price you’ll pay for that item nor does it decrease the awesomeness of the item. ~ Daisy)

By the author of The Ultimate Guide to Frugal Living and The Flat Broke Cookbook

If you like to carve your Jack’O’Lantern just before Halloween so you can enjoy that pumpkin-y goodness, do we have some ideas for you! Check out these tasty pumpkin recipes to put them front and center on your table. Think of it as the Whole Buffalo Theory of Jack O’Lanterns.

All of these recipes use pumpkin that you have pre-cooked and mashed or pureed. (You can substitute one 15-ounce can of pumpkin for 2 cups of fresh pumpkin.)

Pumpkin Parmesan Soup

Ingredients

  • 2 cups of cooked pumpkin
  • 1 medium onion
  • 3 cloves of garlic
  • 1 tbsp butter
  • 1/4 cup of white wine (you can sub vegetable or chicken broth)
  • 1/2 cup of milk (any kind)
  • Parmesan cheese to taste
  • Optional Garnishes: Sage, basil, pumpkin seeds

Directions

  1. Finely chop onion and garlic.
  2. Heat the butter in a saucepan and saute your onion and garlic until fragrant.
  3. Turn down the heat and add a splash of dry white wine
  4. Put in 2 cups of pumpkin and 1//2 cup of milk. Let it simmer for 5 minutes.
  5. Finely dice sage and/or basil and stir it in.
  6. Add parmesan cheese to taste and continue to heat it up until the cheese is melted.

Serve this with some crusty sourdough bread.

Pumpkin Gnocchi

  • 2 cups of cooked pumpkin
  • 1 ½ cup flour
  • Salt and pepper to taste

Directions

  1. Combine all the ingredients and knead well. You want a sticky and fluffy dough
  2. Roll the dough into a log and cut it into quarters.
  3. Roll the quarters into smaller logs,
  4. Slice the logs into  ½ inch pieces, press with a fork, and put them into a pot of salted boiling water until they float.

For an extra delicious texture, fry the cooked gnocchi with butter and sage. We like to serve this with poultry.

Pumpkin Pasta Sauce

Ingredients

  • 2 cups of cooked pumpkin
  • 1 tbsp of butter
  • 3 cloves of garlic
  • 1/4 cup of white wine or veggie broth
  • Salt, pepper, and crushed red chilis to taste
  • 1-4 tbsp Parmesan cheese

Directions

  1. Heat up the butter then add your garlic and saute it until it’s fragrant.
  2. Stir in the rest of the ingredients and allow it to simmer with the lid off for 5 minutes.
  3. Stir in some Parmesan cheese to taste to help thicken it up.

Toss the sauce with your favorite pasta and serve it with bread and salad.

Pumpkin Pie Dip

This is the only dessert-y one in the mix, but I love how lazy it is. My kids enjoyed it far more than pumpkin pie.

Ingredients

  • 2 cups of cooked pumpkin puree
  • 1 container of whipped cream cheese
  • ½ cup brown sugar
  • Pumpkin pie spice to taste

Directions

  1. Pop all the ingredients into a food processor or use a mixer to combine them well.
  2. Let the mixture sit in the fridge until serving time.

Serve with graham crackers or nilla wafers for dipping.

Looking for more pumpkin-y goodness?

Check out our other recipes:

Are you a pumpkin fan?

Do you look forward to pumpkin season every year? What are your favorite ways to enjoy pumpkins? Bonus points if it’s thrifty! Let’s talk about it in the comments.

About Daisy

Daisy Luther is a coffee-swigging, adventure-seeking, globe-trotting blogger. She is the founder and publisher of three websites.  1) The Organic Prepper, which is about current events, preparedness, self-reliance, and the pursuit of liberty; 2)  The Frugalite, a website with thrifty tips and solutions to help people get a handle on their personal finances without feeling deprived; and 3) PreppersDailyNews.com, an aggregate site where you can find links to all the most important news for those who wish to be prepared. Her work is widely republished across alternative media and she has appeared in many interviews.

Daisy is the best-selling author of 5 traditionally published books, 12 self-published books, and runs a small digital publishing company with PDF guides, printables, and courses at SelfRelianceand Survival.com You can find her on FacebookPinterest, Gab, MeWe, Parler, Instagram, and Twitter.

Hey There, Pumpkin: 4 Frugal Fall Feasts
Daisy Luther

Daisy Luther

Daisy Luther is an author and blogger. She's the single mom of two daughters and credits extreme frugality and a good sense of humor for her debt-free lifestyle. She is the author of numerous books, the editor of TheOrganicPrepper.com, and is the founder of a small digital publishing company in the emergency preparedness niche.

2 thoughts on “Hey There, Pumpkin: 4 Frugal Fall Feasts”

  1. Great ideas!!!
    Love the wholesome ingredients n the easy use of them.
    Pumpkins are expensive this year n this is a great way to use then in a recycled repurposed way!!
    Thanks so much!!

  2. Love it! Here’s my ultra simple pumpkin muffin recipe:

    1 can of pumpkin or roughly two cups pureed pumpkin
    2 cups flour of any type including spelt or whole
    2 eggs
    1/3 cup powdered milk (any kind)
    1/2 cup sugar
    1/4 cup maple syrup or honey (optional)
    pumpkin pie spice (or ginger, allspice, and cinnamon)
    a little salt
    1 tsp baking powder

    Mix dry ingredients. Add wet ingredients. If you didn’t add syrup, you can add a little water. Mix till combined, pour into cupcake/muffin tin. I like silicone liners, it makes these so much easier to unmold!

    Sugar free variant: Instead of sugar and syrup you can definitely use your zero calorie sweetener of choice.

    Bake at 375 for roughly 30 minutes. Makes 12 or so big muffins.

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