There are times that I love to make up my own recipes. And then there are other times I love to rely on the people who really are good at what they do. That’s why I typically find myself obsessing over certain cookbooks in particular seasons of my life, and in the case of choosing a favorite fall cookbook for 2020, I’m turning to The Great Big Pumpkin Cookbook by Maggie Michalczyk.
After posting my own pumpkin pancakes and pumpkin oatmeal recipes, you’re likely familiar with my stance on pumpkin. I think pumpkin is a great, versatile vegetable that should be considered for cooking all year round. Yet it’s always banished to the fall months (I blame the infamous Pumpkin Spice Latte), which is honestly such a shame. People like Maggie, however, are changing the game when it comes to pumpkin.
Maggie is a registered dietitian that I frequently chat with for some of my articles for work (like this piece on the longevity of having carbs in your diet, or the difference between weight gain and bloating). When she told me her cookbook focusing on all-things-pumpkin would be coming out soon, I was ecstatic to check it out myself. And I’m telling you, it is the perfect fall cookbook you’re going to want to cook out of again-and-again this season.
I think people commonly default to baking sweet treats with cans of pumpkin, but Maggie expands your horizons with this cookbook. While she does have quite a few baked goods for you to make—like her Pumpkin Pie Shortbread Bars, Pumpkin Chocolate Chip Cookies, and even Pumpkin Donuts with Maple Pumpkin Spice Glaze (oh my yum!!)—she surprises you with a few savory ways to cook with canned pumpkin. The Great Big Pumpkin Cookbook has a few dips (like Pumpkin Hummus), pasta dishes (Pumpkin Ravioli, Pumpkin Mac and “Cheese”), and even a Lemon Pumpkin Soup and Pumpkin Cauliflower Curry. I’m currently waiting for it to get a little colder out so I can make a big pot of her Pumpkin Turkey Chili.
While I’m still cooking my way through her book, I’m particularly fond of her Pumpkin Dutch Baby recipe. It is such a fun brunch project to throw together on the weekend and is especially delicious with a few dollops of homemade cream cheese frosting (I explain how to make it here). Yes, frosting with brunch. Don’t knock it till you try it!
And you know what I love most of all about this cookbook, and Maggie’s work? She really focuses on attainable recipes, but also giving you all the nutritional science behind it. Pumpkin is full of awesome nutritional benefits for your body, like vitamin A (great for your eyes, skin, and hair), dietary fiber (great for your gut, weight loss, and going to the bathroom), and packed with antioxidants (help fights disease) and potassium (helps lower blood pressure). This graphic is helpful from Maggie’s Instagram.
Alright, that’s all I’m going to say about this amazing cookbook. Click the button below to snag your own copy, and give Maggie a follow over on Instagram (@onceuponapumpkin) if you want more exciting pumpkin recipes, as well as incredibly educational nutrition tips.