10/22/2025
Pumpkin season is in full swing and we’re going all in! 🎃 It’s pumpkin everything, and here’s your fall-inspired line-up:
🧡 Pumpkin Dip
🍂 Pumpkin Lasagna
🎂 Pumpkin Tres Leches Cake
Which one are you diving into first?
Pumpkin Lasagna
Ingredients:
12 lasagna noodles
4 tbsp unsalted butter
1 small yellow onion, chopped
3 cloves garlic, sliced
10 whole sage leaves and 2 tbsp chopped sage
3 tbsp all-purpose flour
2 1/2 cups whole milk
1/2 tsp pumpkin pie spice
1 (15 oz) can pure pumpkin
1 cup grated Parmesan
1 large egg
2 cups whole-milk ricotta
3 cups shredded mozzarella
Pinch crushed red pepper flakes
1 tbsp olive oil
Salt and pepper
Directions:
1. Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the lasagna noodles, rinse and drain. Lay in a single layer on baking sheet.
2. Meanwhile, melt the butter in a medium saucepan over medium heat. Add onion, garlic and whole sage leaves and cook, stirring occasionally, until the onions are softened, 6-7 mins. Sprinkle the flour over the vegetables and cook, stirring, until sandy in consistency and lightly toasted, 2 to 3 minutes. Whisk in the milk, pumpkin pie spice, 1/2 cup of the pumpkin, 1 tsp salt and a few grinds of black pepper. Cook, stirring frequently, until the sauce is smooth and thickens to the consistency of gravy, 6-8 mins. Add 2/3 cup of Parmesan and cook, stirring, until melted, 1-2 mins. Remove the sage leaves and discard; allow the sauce to cool slightly, about 5 minutes.
3. Beat the egg in a large bowl then stir in the ricotta, 2 cups of the mozzarella, the remaining pumpkin, chopped sage, crushed red pepper flakes, 1 tsp salt and a few grinds of black pepper.
4. Brush a 13-by-9-inch baking dish with the olive oil. Spread 1 cup of pumpkin sauce onto the bottom of the dish. Top it with 3 lasagna noodles. Layer with ⅓ of the ricotta cheese mix and 1 cup of pumpkin sauce. Repeat twice more. Finish with 3 noodles topped with remaining ricotta mix.
5. Cover with foil and bake for 45 mins. Remove the foil and bake until the cheese is browned on top, 18 to 20 minutes. Let stand for 5 to 10 minutes before serving.
Pumpkin Dip
Ingredients:
1 (8 oz.) brick cream cheese, softened
1/2 cup shredded cheddar cheese
1/2 cup pumpkin puree
1/4 cup chopped toasted pecans
4-6 slices of bacon, cooked until crispy and crumbled
3 green onions, thinly sliced
1/2 tsp seasoned salt
1/4 tsp ground cinnamon
Directions:
1. Stir all ingredients together using a wooden spoon or an electric mixer until combined. Serve garnished with extra bacon and green onions
Pumpkin Tres Leches Cake
Cake Ingredients:
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
¼ tsp salt
2 tsp cinnamon
¼ tsp nutmeg
¼ tsp allspice
¼ tsp ground ginger
1 cup sugar
¾ cup vegetable oil
1 tsp vanilla extract
2 cups pumpkin puree (one 15-ounce can)
4 large eggs (at room temperature)
12 oz evaporated milk
14 oz sweetened condensed milk
3/4 cup half-and-half
For the spiced cream:
2 cups heavy whipping cream
2 tbsp sugar
1 tsp cinnamon
A splash of vanilla extract
Directions:
1. Preheat oven to 350 degrees F. Grease and flour a 9×13 inch sheet pan. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
2. In a separate large bowl, combine the sugar, oil, vanilla, and pumpkin. Beat in the eggs one at a time, mixing very well after each addition. Gradually add the flour mixture to the wet ingredients. Spread batter into prepared pan. Bake for 30-35 minutes, until a toothpick comes out clean. Allow the cake to cool for 15 minutes, and then turn it out on a serving plate so that it is upside down. Use a fork to poke holes across the surface of the cake.
3. In a large measuring cup or pitcher, whisk together the evaporated milk, sweetened condensed milk, and half and half. Pour it very slowly and gradually over the cake, allowing it to seep in. Cover and refrigerate the cake for at least 4 hours or overnight.
4. Finally, prepare the spiced cream. Beat the cream, sugar, cinnamon, and vanilla in an electric mixer fitted with the whisk attachment until peaks form. Spread evenly over the cake, slice, and serve.
