Whether it is for using in recipes, jack o lanterns or just
decoration, pumpkins are a memorable part of autumn time. They are
not only great for carving and lighting a candle you can do some
amazing holiday ideas with pumpkins. Here are some of our favorite
pumpkin recipes and pumpkin ideas for kids.
Kids Cooking Activities Teaching Materials
Make teaching easier with our activities and recipes compiled in theme sets and books with an easy to read format
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Kid's Pumpkin Ideas
5 Kid's Knife Free Pumpkin
Use markers to decorate. Permanent markers are best so if you
are using them make sure kids only mark the pumpkin and wear
aprons to protect clothes.
Paint a face or design using poster paint.
Glue felt pieces the kids cut out, pompoms, or use yarn for
Buy face stickers with eyes, nose, mouth, etc.
Try decorating a face with real candy or food to create a
face. Try marshmallow eyes stuck in with a toothpick and a gum
If they just really want the cut out version, have the kids draw
with a black marker the face they want and have dad cut the face out
(the best he can!)
Cut the top off a pumpkin and hollow the seeds and insides out.
Using an apple corer, make holes all over the pumpkin or other
design. On the underside of the lid, press in ginger, cinnamon,
cloves or use pumpkin pie spice. Light a candle in the pumpkin and
enjoy the pumpkin aroma that will fill your house.
Lighted Pumpkin walkway
Using the pumpkin aroma idea above, hollow out and put holes in 3-4
pumpkins. You can use the spices if desired or leave out. Place the
pumpkins along the pathway or driveway at night and enjoy the
illuminated pumpkin path.
Choose a few mini pumpkins and then take the kids on a nature walk
to finish this centerpiece idea. While you are out for a nature
walk, collect acorns, pine cones, fall leaves or other items you'd
like that remind you of autumn time. Take these home and arrange a
centerpiece with your mini pumpkins and collections.
Pumpkin Punch Bowl
Have an adult cut the top off a pumpkin and kids can take out the
insides and seeds (save the seeds for roasting). Clean out the
pumpkin with water and pat dry. Use the hollowed out pumpkin for a
punch bowl and serve the
cider recipe found here. This is a great way to serve this
favorite autumn time drink.
Cooking with Pumpkins
How to Cook a Pumpkin
Cut pumpkin in half and hollow out the seeds and stringy parts with
your hands or spoon. Save the seeds, if you like, for roasting. (We
have a recipe below.) Place on cookie sheet and bake at 325
degrees for 1 hour. Pierce with a fork to see if it is tender. When
it cools off, scrape out the pulp and use it for breads, pies,
desserts, or other pumpkin recipes below. Cooked pumpkin also
freezes well if you have some leftover.
2 Cups cooked fresh pumpkin or one small can pumpkin
1 teaspoon salt or to taste
Dash black pepper
1 teaspoon sugar
1/4 teaspoon ginger
1/2 Cup coconut milk, canned
Saute onion and garlic in 1 tablespoon olive oil. In mixing bowl or
blender, add pumpkin, broth, onion and garlic, salt, pepper, sugar,
ginger and milk. Puree in blender or mix until smooth. Place in
saucepan and simmer on the stove until heated. Serve with a drizzle
of cream if desired.
*For a fun idea, serve in a hollowed out, clean pumpkin shell.
Flavor Roasted Pumpkin Seeds
Fresh pumpkin seeds out of hollowed out pumpkin
1 teaspoon Worcestershire sauce
1 Tablespoon vegetable oil
1 teaspoon seasoning salt
Clean pumpkin seeds with water and pat dry. Let dry overnight. Mix
ingredients together and toss pumpkin seeds to coat evenly. Place on
a cookie sheet in an even layer and bake at 250 degrees for 1 hour
or until seeds are browned. Stir once or twice during cooking time.
raisins or chocolate chips, for decorating the face or
walnuts and bananas for toppings
Mix first pancake mix, brown sugar and cinnamon in bowl. Add in
milk, pumpkin, vegetable oil, vanilla and eggs and blend together
until smooth. Fry on griddle or skillet. Then have kids decorate
with raisins or chocolate chips to make a jack o lantern face.
2 Cups flour
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon baking soda
16 oz. Pumpkin
1 ½ Cups sugar
1 Cup oil
Mix flour, baking powder, cinnamon and baking soda in mixing bowl
and stir together. Beat in eggs, pumpkin, sugar, oil and mix
together. Spread mixture in ungreased 13x9 pan. Bake for 30-40
minutes at 350 degrees. Allow to cool and frost with cream cheese
frosting. Cream Cheese Frosting:
3 oz. Cream cheese
¼ Cup butter
1 teaspoon vanilla
2 Cups powdered sugar
Blend cream cheese and butter with mixer. Add in vanilla and
Halloween Recipes and Printable Games
Pumpkin Pie Recipes
Easy Pumpkin Pie
The traditional pumpkin pie is always great but here is a simple
recipe for the kids to enjoy making.
9 inch unbaked pie shell
2 Cups pumpkin or 1 -15 oz. can
1 can sweetened condensed milk
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon ginger
¾ teaspoon cinnamon
In large bowl, blend all ingredients together except pie shell. Pour
mixture into pie shell and bake at 375 for 50-55 minutes. Chill 1
Pumpkin Pie Squares
1 1/4 Cups flour
3/4 Cup oats
1/2 Cup brown sugar
1/2 Cup pecans, chopped
2/3 Cup butter
4 Cups of fresh cooked pumpkin or 2- 15 ounce cans pumpkin
2 cans sweetened condensed milk
2 teaspoons ground cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon salt
Preheat oven to 350 degrees. Mix in bowl, flour, oats, pecans and
brown sugar. Melt butter then mix with oat mixture until crumbly.
Press onto bottom of 9x13 baking dish. Bake 15 minutes. While
baking, beat eggs, pumpkin, sweetened condensed milk, spices and
salt until smooth. When crumbly crust is done pour mixture over top.
Bake 30-35 minutes. Cut into squares. You can top with whipped
topping, if desired.
Disappearing Pumpkin Pie
by Ashley Cant (Bridge Lake, B.C.)
1 1/2 cups canned pumpkin
2 egg yolks
2/3 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1 1/4 cups cream
1 cup flour
3 tablespoons sugar
1/4 teaspoon baking powder
Pinch of salt
1/4 c unsalted butter
Put canned pumpkin into bowl. Whisk in eggs and yolks. Add sugar,
salt, cinnamon, ginger, nutmeg and half and half, whisking smooth
between each addition. Pour filling into prepared Pie Crust. Bake at
350 degrees on lowest oven rack until crust is baked through and
filling is set, about 1 hour. Cool pie on rack. If pie must sit more
than 2 hours before serving, when cool, cover loosely with plastic
wrap and refrigerate. Makes 8 servings.
Pie crust: Pulse flour, sugar, baking powder and salt in food
processor once or twice to mix. Add butter and pulse until mixture
is powdery. Add egg and continue to pulse until dough forms ball.
May be wrapped in plastic wrap and chilled until baking time. When
ready to assemble pie, remove dough from refrigerator and unwrap.
Lightly flour work surface and dough. Roll out into 12" disk. Fold
dough in half and ease into 9" pie pan. Unfold dough and press
firmly into pan. Trim away all but 1/2" excess dough at edge of pan.
Fold dough under and flute edge. Serve warm with a dab of whipping
cream. It is called Disappearing Pumpkin Pie because it will be gone
in no time!
2 Cups pumpkin puree
1/2 Cup light molasses
1 Cup milk
1 teaspoon cinnamon
1/2 teaspoon ginger
Preheat oven to 350 degrees. In mixing bowl beat eggs, pumpkin and
molasses. Add in milk, cinnamon and ginger. Blend until smooth.
Grease small ramekins or 8x8 pan. Pour mixture in prepared pans.
Bake until firm. (time will vary
depending on size of pan.)
4 T. real maple syrup
1 15-oz. can pumpkin purée (not pumpkin pie filling)
Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla
extract, half &half, and maple syrup in a large mixing bowl with
a hand mixer until thoroughly blended. Taste and adjust seasonings,
as desired, and transfer to individual dessert bowls. Cover and
place in the refrigerator to chill for at least 1 hour. To serve,
remove from refrigerator and top with whipped cream, pecans, and a
sprinkle of ground cinnamon, if desired.
by Erin (Hamilton, ON)
1 can of pureed pumpkin (not pie filling)
1 tsp dried ginger
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup of apple juice
1/4 cup of maple syrup or honey
1. Place all ingredients in the slow cooker. Stir to combine.
2. Cook on low for 5-6 hours.
3. Let cool, serve and enjoy!