Pumpkin Marmalade Recipe

Pumpkin Marmalade


I found this great idea for marmalade that I don’t think would have ever crossed my mind otherwise on the Better Homes and Garden website.  Here’s the recipe:



  • 2
    cups cooked fresh pumpkin puree or one 15-oz. can pumpkin
  • 1
    cup orange marmalade
  • 1
    teaspoon grated fresh ginger
  • 2
    tablespoons lemon juice
  • English cheddar cheese, white cheddar cheese, or Parmesan cheese (buy about 2 oz. for each person you’ll be serving)
  • Assorted hearty breads

    1.In a medium saucepan combine cooked fresh pumpkin puree, marmalade, and ginger. Bring to boiling. Reduce heat to medium-low. Simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in lemon juice. Transfer to a serving bowl. Cover and cool. Serve as a spread with cheese and bread. Makes about 3 cups or 24 (2-tablespoon) servings.



Pumpkin Brownies Recipe


 Here’s another pumpkin recipe which I’m sure everyone will devour.


What You Will Need:

–   4 squares of bakers chocolate

–   1/4 cup of butter

–   ½ cup of pumpkin

–   1 ½ tsp of vanilla extract

–   2 eggs

–   ½ cup of sugar

–   1 cup of flour

–   ¼ cup of unsweetened cocoa powder

–   ¼ tsp of baking powder


What You Will Need to do:

1.   Preheat your oven to 350°F.

2.   Line and grease an 8×8 square pan with foil.

3.   Melt butter and chocolate squares together in a pot on low temperature.

4.   When everything is melted, add the pumpkin, eggs and vanilla extract.

5.   Now, in a different pot, mix sugar, flour, cocoa powder and baking powder together.

6.   Once you’ve mixed together thoroughly, combine everything together.

7.   Now that you have the batter made, pour into the 8×8 pan.

8.   Bake for 30 minutes.  Once the 30 minutes has past, check that the brownies are completely baked with a toothpick.

9.   Let cool for 15 minutes and then lift out of pan.


This is really good served with a side of vanilla ice cream.


Pumpkin Macaroni and Cheese Recipe


Since pumpkin season is upon us and there’s abundance at the grocery stores, here’s a yummy recipe which I can’t get enough of.

What You Will Need:

–   2 cups of uncooked elbow macaroni

–   ¼ cup of butter

–   ¼ cup of flour

–   2 cups of milk

–   ½ tsp of salt

–   ¼ tsp of pepper

–   1 tsp of Dijon mustard

–   ¼ tsp of ground nutmeg

–   1 cup of pumpkin puree

–   2 cups of shredded cheddar cheese


What You Will Need to do:

1.   Preheat your oven to 350°F.

2.   Bring a pot of water to a boil and cook the pasta as directed on the package.

3.   While you’re waiting for the pasta to cook, melt the butter in a pan and slowly stir the flour in.

4.   On low heat, stir in the milk and let simmer until everything has become thick.

5.   Now stir in the salt, pepper, mustard, nutmeg and pumpkin puree.

6.   Next, add 1 ¾ cups of the cheddar cheese.  Continue to stir until the cheese is melted.

7.   Drain the water from the pasta and then add the macaroni to the cheese sauce.

8.   Once the pasta is completely covered in the cheese sauce, pour into a 3-quart casserole dish.  Add the remaining cheddar cheese and bake, uncovered, for 25 minutes.


Pumpkin Pancakes Recipe


With the month of October being upon us, I have pumpkin on my mind.  Here’s a delicious recipe that I’m sure will be loved by all.


What You Will Need:

–   2 cups of flour

–   ½ tsp of ginger

–   2 Tbsp of brown sugar

–   1 Tbsp of white sugar

–   ½ tsp of allspice

–   2 tsp baking powder

–   1 tsp of baking soda

–   1 egg

–   1 ½ cups of milk

–   ½ tsp of salt

–   2 Tbsp of vegetable oil

–   1 cup of pumpkin puree

–   2 Tbsp of lemon juice

–   1 tsp of ground cinnamon


What You Will Need to do:

1.   Combine the flour, white sugar, brown sugar, baking powder, baking soda and salt in a bowl.


2.   In a different bowl, combine the pumpkin puree, ginger, cinnamon, allspice, egg, vegetable oil and lemon juice.


3.   Once each bowl is mixed well, combine the contents of the bowls together.


4.   Now that you have your batter, you can now make the pancakes like you would any other type of pancake.


To make things extra tasty, place some whip cream and sprinkle some cinnamon on top, when you’re about to serve.


Hope you enjoy them as much as we do!

Turtle Pumpkin Cheesecake Recipe

Turtle Pumpkin Cheesecake

Here’s another yummy Fall recipe that I found at the Life Made Delicious website.

What You Will Need to do:


–   1 ½ cups of thin chocolate wafer cookie crumbs – this is equivalent to about 30 cookies

–   ¼ cup of margarine – melted



–   ¼ cup of flour

–   2 tsp of pumpkin pie spice

–   1 can (398ml) of pure pumpkin

–   1,000g (about 4 packages) softened cream cheese

–   1 cup of brown sugar

–   2/3 cup of sugar

–   5 eggs



–   ½ cup of chopped pecans

–   2 squares of semi-sweet baking chocolate

–   1 Tbsp of vegetable oil

–   1 cup of caramel topping


What You Will Need to do:

1.   Pre-heat the oven to 300ºF.  Wrap foil around the outside of bottom and side of a 9-inch springform pan to prevent drips.  Spray the bottom and about 1 inch up side of the pan with cooking spray.

2.   In small bowl, mix the cookie crumbs and melted margarine.  Press the crumb mixture on the bottom and 1 inch up side of pan.

3.   Bake crust for about 8 minutes or until it sets. Then, let it cool at room temperature for about 5 minutes.  Refrigerate about 5 minutes or until completely cooled.

4.   While you’re waiting for the crust to cool, in another small bowl, mix flour, pumpkin pie spice and pumpkin and place aside.

5.   In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy.  Gradually beat in brown sugar and granulated sugar until smooth.  On low speed, beat in eggs, one at a time, just until blended.  Gradually beat in pumpkin mixture until smooth.  Pour filling over crust.

6.   Bake for 1 hour 15 minutes to 1 hour 25 minutes or until the edge of cheesecake is set but centre still jiggles slightly when moved.  Run knife around edge of pan to loosen cheesecake.

7.   Turn the oven off and open the oven door at least 4 inches.  Let the cheesecake remain in oven for 30 minutes.

8.   Cool in pan on cooling rack 30 minutes.  Refrigerate at least 6 hours or overnight before serving.

9.   Just before you’re about to serve, sprinkle pecans over top of cheesecake.  In a small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted.  Drizzle chocolate over pecans.

10.   To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving.  Store covered in refrigerator.

Pumpkin Soup Recipe


I love everything that has to do with pumpkins!  Here’s a delicious pumpkin soup recipe.


What You Will Need:

–   1 sliced leek

–   2 Tbsp of olive oil

–   1 chopped stalk of celery

–   2 tsp of curry powder

–   1 diced potato

–   6 cups of chick broth

–   1 (796 ml) can of pumpkin

–   1 Tbsp of lemon juice

–   375ml of evaporated milk

–   sprinkle of nutmeg

–   sprinkle of salt and pepper for taste


What You Will Need to do:

1.   Cook the leek and celery in a pot with a little bit of oil until they are soft.

2.   Add the potatoes and curry powder and cook for about a minute.

3.   Now add the chicken broth, lemon juice and pumpkin.  Bring contents of pot to a boil and then simmer until the potatoes are cooked.

4.  Stir in the milk and let simmer for about 10 minutes.

5.   Add salt and pepper to taste.

6.   Finally, pour into a bowl and sprinkle the nutmeg on top.


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