‘Tis the season for pumpkin everything! Wherever you go this time of year you can find pumpkin items. Pumpkin spice lattes, pumpkin breads, pumpkin cookies, even pumpkin pie Chapstick! We are sharing some amazing pumpkin recipes that include our favorite, pure maple syrup. Because pumpkin and maple are just a match made in heaven! Whether you are looking for savory or sweet, we’ve got you covered.

Purely Pumpkin Recipes

Looking for a recipe where pumpkin is the true star of the show? Try these recipes on for size!

Maple Pumpkin Pie

Ingredients:

Instructions:

  1. Preheat the oven to Bake at 425°F. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in beyond rim of plate; flute edge. Refrigerate while preparing the filling.
  2. In a large bowl, combine the first 7 ingredients; beat until smooth. Pour into crust. Bake for 15 minutes. Reduce heat to 350°F. Bake 45-50 minutes longer or until crust is golden brown and the top of the pie is set (cover edges with foil during the last 15 minutes to prevent over-browning if necessary). Cool on a wire rack for 1 hour. Refrigerate overnight or until set.
  3. In a small bowl, beat the cream, confectioners’ sugar, syrup, and pumpkin pie spice until stiff peaks form. Pipe or dollop onto the pie. Sprinkle with pecans if desired.

Maple Pumpkin Butter

Ingredients:

Instructions:

  1. In a medium pot (with high sides), combine ingredients and cook over low heat for 15-20 minutes, stirring occasionally.
  2. Allow pumpkin butter to cool at least 10 minutes before serving.
  3. Store in an airtight container in the fridge for up to 3 weeks.

*Tip: Consider switching out the pure maple syrup for Thai Coffee Maple Syrup to give it some extra flavor!

Pumpkin for Breakfast

Pumpkin doesn’t have to just be a part of your dessert menu. Pumpkin recipes make a great addition to the breakfast table.

Pumpkin Pancakes or Waffles

Ingredients:

  • 1 cup plus 2 tbsp Sugarman of Vermont Pure Maple Syrup
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine salt
  • 1 cup buttermilk
  • 1/4 cup pure pumpkin puree
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tsp finely grated orange zest
  • unsalted butter, melted for the skillet plus more for serving

Instructions:

  1. Combine 1 cup of maple syrup and 1/2 tsp of the pumpkin pie spice in a small pot. Bring to a simmer over medium heat. Remove the heat and set it aside.
  2. Whisk together the flour, baking powder, baking soda, salt, and the remaining 1 tsp pumpkin pie spice in a large bowl. In a separate bowl whisk together the buttermilk, pumpkin puree, egg, vanilla, orange zest, and the remaining 2 tbsp maple syrup. Whisk the wet ingredients into the dry ingredients.
  3. Heat a large nonstick skillet or griddle over medium heat. Dip a paper towel in melted butter and wipe it on the bottom of the skillet to lightly grease. For each pancake, spoon a scant 1/4 cup of batter onto the prepared skillet. Cook until cooked through, 2 to 3 minutes per side. Repeat, buttering the skillet between batches.
  4. Serve topped with the spiced maple syrup and butter.

Pumpkin Maple Muffins

Ingredients:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour (or 1 cup all-purpose flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 tsp kosher salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground nutmeg
  • 1 1/2 cups pumpkin purée (about 1 15-ounce can)
  • 3 large eggs
  • 1 cup light brown sugar
  • 2/3 cup Sugarman of Vermont Pure Maple Syrup

Instructions:

  1. Heat oven to Bake at 350°F.
  2. Spray muffin molds with nonstick spray or line them with paper liners.
  3. Heat butter in a small saucepan over medium heat. Cook, swirling occasionally until the butter has melted, foamed, and started to brown, about 5 minutes. Use a whisk to scrape up any browned bits at the bottom of the pot. Remove from heat and set aside.
  4. In a medium bowl, whisk together flours, baking powder, baking soda, salt, cinnamon, ginger, turmeric, and nutmeg.
  5. In a large bowl, whisk together pumpkin, eggs, brown sugar, and maple syrup until totally smooth. Whisk in dry ingredients, followed by browned butter.
  6. Divide among prepared muffin tins and bake until the tops are puffed and spring back slightly when pressed, 20 to 25 minutes.

Savory Pumpkin Recipes

Sweet not your thing? Check out these savory pumpkin recipes that are sure to tempt even the pickiest pumpkin eaters.

Sweet & Savory Pumpkin Soup

Ingredients:

  • 2 tbsp butter
  • 1 large sweet onion, diced
  • 2 cloves garlic, minced
  • 2 15 oz cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
  • 1 qt vegetable stock
  • 1 tbsp Sugarman of Vermont Pure Maple Syrup
  • 2 tsp salt
  • 1/4 tsp fresh nutmeg
  • 1/4 cup heavy cream

Instructions:

  1. Heat the butter in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and continue to cook until fragrant, about 2 minutes.
  2. Carefully stir in the pumpkin, stock, maple syrup, salt, and nutmeg. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Off the heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
  3. Serve the soup in bowls and garnish with maple syrup.

Roasted Pumpkin with Maple Glaze

Ingredients:

  • 1 small pumpkin (about 2 to 2 1/2 pounds), scrubbed
  • 2 tbsp extra-virgin olive oil
  • 1/4 cup Sugarman of Vermont Pure Maple Syrup
  • 1/4 tsp ground nutmeg
  • 1 tsp sea salt
  • 1 tbsp maple sugar (optional)

Instructions:

  1. Preheat the oven to Bake at 425°F. Line a baking sheet with parchment paper.
  2. Cut the top and bottom off the pumpkin using a large chef’s knife. Halve lengthwise and scoop out the flesh and seeds with a spoon. Cut the cleaned pumpkin into 1/4-inch wedges.
  3. In a large mixing bowl, toss the pumpkin wedges with olive oil, maple syrup, salt, and nutmeg. Arrange in an even layer on the baking sheet and cook in the oven for 30 to 40 minutes, turning the wedges halfway through the cooking process, until they are browned and tender.
  4. Serve the pumpkin on a platter warm or at room temperature. Garnish with maple sugar, if using.

Pumpkin-Cranberry Scones with Whipped Maple Butter

Ingredients:

  • 2 cups all-purpose flour, plus more for dusting
  • 1/3 cup lightly packed light brown muscovado sugar
  • 1 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp fine sea salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 1/2 cup very cold buttermilk
  • 1/2 cup canned pure pumpkin
  • 1 tsp pure vanilla extract
  • 1/2 cup dried cranberries, soaked in hot water for 30 minutes and drained well
  • scant 1/4 cup candied ginger, finely diced
  • 1/4 cup heavy cream

Whipped Maple Butter:

Instructions:

  1. For the scones: Preheat the oven to Bake at 375°F and line a baking sheet with parchment paper. Whisk together the flour, sugar, baking powder, cinnamon, baking soda, ginger, and salt in a large bowl. Cut the butter into the mixture until it resembles coarse meal.
  2. Whisk together the buttermilk, pumpkin, and vanilla in a medium bowl until smooth. Add the wet mixture to the dry along with the cranberries and candied ginger. Mix until it is all just combined (do not over-mix or the scones will be tough).
  3. Transfer to a lightly floured surface and knead the dough gently 4 or 5 times. Pat the dough into a circle that is about 8 inches round and about 1 1/2 inches thick. Cut the circle in half, and then cut each half into 4 pie-shaped wedges (triangles). Place the scones on the baking sheet and brush the tops with heavy cream.
  4. Bake until golden brown and a toothpick inserted in the middle comes out with a few moist crumbs attached, 20 to 25 minutes. Let cool on a baking rack for 15 minutes before serving.
  5. For the butter: Meanwhile, combine the cream, maple syrup, and sea salt in a chilled bowl of a stand mixer fitted with the whisk attachment. Whip on low speed at first, then once the mixture begins to thicken, increase the speed and whip until light and fluffy and has turned into butter. Don’t over-mix the butter or it will break.

From breakfast to dessert, sweet to savory, there is a pumpkin-maple recipe for you! We hope you try some of these tasty recipes out and enjoy them with those you love this season.