Autumn is in full swing, which means sweater weather, apple picking and, of course, a plethora of pumpkins. Pumpkin-focused recipes are at the forefront of fall menus, from loafs to lattes to soups. Below, chefs share creative concoctions featuring the ingredient that put a traditional pumpkin pie to shame.

Pumpkin Hot Chocolate 

Food blogger Angelica Arias’ signature autumn drink would draw even the thirstiest of vampires away from human blood.

Ingredients (yields 2 servings):

• 2 cups unsweetened coconut milk

• 2 tbsp cacao powder

• ¼ cup pumpkin puree

• 3 tbsp maple syrup

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp cloves

• 1 scoop collagen peptides (for added nutritional value)

• Coconut whipped cream, to taste

• Cinnamon sticks, to taste
  

Instructions:

1. In a small saucepan, heat coconut milk until it's as warm you’d like it to be. 

2. Add warm milk to a blender along with all other ingredients. Blend for 30-40 seconds.

3. Pour in mugs and top with coconut whipped cream and cinnamon sticks.

Pumpkin Pappardelle 

Forget graveyard worms. Chopped winner Kathleen O’Brien Price’s Italian dinner dish—which puts a pumpkin twist on long pasta noodles—is a delectable alternative.

Ingredients (yields 4-6 servings):

• 1 lb pappardelle pasta

• ½ cup canned pumpkin (unsweetened)

• 2 cups heavy cream

• 1 tbsp butter

• 2 cloves garlic, minced

• 1 shallot, minced

• 1 tsp fresh or dry thyme

• ¼ tsp allspice

• 1 tsp lemon juice

• ½ tsp lemon zest

• 1 cup parmesan cheese, plus more for garnish

• Salt and pepper, to taste

• Culinary argan oil, to taste

Instructions:

1. In a skillet, sauté garlic and shallot in butter over medium heat for 2-3 minutes or until fragrant. Be sure to stir occasionally.

2. Add in thyme and allspice. Stir for thirty seconds.

3. Pour in cream and pureed pumpkin. Continue to stir.

4. Let reduce for 5 minutes over low heat.

5. Cook pasta according to package directions. Reserve 1 cup pasta water when draining.

6. Put pasta in sauce and toss to combine. Add in lemon juice, zest, salt and pepper.

7. If desired, use pasta water to thin sauce. Add in cheese. 

8. Plate and drizzle with more cheese, argan oil and thyme.

Vegan Pumpkin Swiss Roll 

Curated by former Chopped Junior contestant Owen Osborne, this Vegan spin on sponge cake is a certified skeleton (er, human)’s delight. 

Ingredients (yields 12-14 servings):

• ½ cup Aquafaba  

• 1 cup flour  

• ½ tsp baking soda  

• ⅔ cup pureed pumpkin 

• 2 cups powdered sugar  

• 7-8 tbsp vegan butter, room temperature  

• ½ tsp baking powder  

• ½ tsp ground cloves  

• ½ tsp nutmeg  

• ½ tsp cinnamon  

• 1½ cups sugar  

• 1 cup cream cheese 

• 1½ tsp vanilla  

• Fall-themed sprinkles, to taste (optional)

Instructions:

1. Preheat oven to 350 degrees Fahrenheit.

2. Line a baking sheet or jelly roll pan with oiled and floured parchment paper. 

3. In a bowl, whisk together dry ingredients (minus the powdered sugar).  

4. In a separate bowl, mix Aquafaba & pumpkin puree. Add dry ingredients and stir.

5. Spread mixture evenly onto the parchment-lined pan and smooth out any bubbles.

6. Bake for 11-14 minutes or until top of cake feels springy. It should spring back when touched, not jiggle or remain stiff.  

7. Spread a thin cloth onto a counter or another baking sheet. Sprinkle with half of powdered sugar.

8. Put cake onto powdered cloth or baking sheet. Gently roll it, and allow it to cool. 

9. In a mixer, combine cream cheese, butter, vanilla and 1 cup powdered sugar on a low setting. 

10. Unroll cake and spread cream cheese mixture over it evenly. 

11. Decorate with sprinkles.

12. Roll the cake again, and wrap in Saran Wrap.  

13. Allow the cake to chill and set for at least 1 hour.

14. Remove plastic wrap, dust the top with powdered sugar and sprinkles, and slice to serve.

Vegetarian Pumpkin Bisque with Smoked Gouda 

Take a temporary candy detox with this rich, creamy soup. Formulated by MasterChef Junior alumni Neko Masi, the recipe serves as the perfect pre-Halloween party snack.

Ingredients (yields 4-6 servings):

• 1 tbsp olive oil

• 4 slices ready-to-serve, pre-cooked bacon, chopped very fine*

• ½ cup finely-chopped onion 

• 1 tsp garlic, chopped

• 15 oz solid pack pumpkin puree 

• 4 cups chicken (or veggie) broth 

• ¼ tsp salt

• ¼ tsp pepper 

• ⅛ tsp ground nutmeg 

• ¼ tsp curry powder 

• 1 cup heavy cream 

• ½ cup smoked gouda cheese, shredded

• 1 tbsp fresh parsley, chopped

*Masi recommends Morningstar Veggie Bacon Strips.

Instructions: 

1. In a large saucepan, cook bacon and onion in olive oil over medium heat until onion is translucent. 

2. Add garlic and cook until fragrant.

3. Add pumpkin, broth, salt, pepper, curry and nutmeg. Simmer for five minutes. 

4. Add heavy cream and simmer for a few minutes longer.

5. Remove from heat. Stir in gouda and chopped parsley. Serve immediately.