It’s not just pies and lattes: Get in the fall spirit with these pumpkin recipes from the archives

By Meagan Hurley
Dallas Morning News
Pumpkin parfait. (Dreamstime/TNS)

Fall is full-swing, with Thanksgiving upon us. So, in order to spice up your seasonal dishes, we went digging into the Dallas Morning News Archives

From classic pie to not-so-traditional pumpkin-filled quesadillas, take a look at some of the recipes through the decades, and maybe even try replicating a few on your own (although the older recipes may need to be approached with caution).



This recipe for a classic pumpkin pie with a twist from 1935 features sherry wine, which is said to give a “deliciously different flavor” to the pie.

2 eggs

1 1/2 cups cooked pumpkin

1 cup of brown sugar

1/2 teaspoon salt

1/4 teaspoon ginger

1/2 teaspoon cinnamon

1/2 cup rich milk

1 tablespoon sherry wine

Beat the eggs slightly and combine with all other ingredients. Place in an unbaked pastry shell and bake for ten minutes at 400 degrees then reduce temperature to 350 degrees until filling is done. (Test the custard filling by inserting a clean knife. If the knife is clean when removed, the custard has baked sufficiently.)

Pumpkin isn't just for pie. But it's good there, too. (Dreamstime/TNS)


This recipe from 1957 is perfect if you have some mincemeat lying around.

1 package Pillsbury Golden Pie Crust Mix or Sticks

1 cup prepared mincemeat

2 slightly beaten eggs

1/3 cup sugar

1/3 cup brown sugar

1 tablespoon flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/4 teaspoon cloves, if desired

1 cup hot milk

1 cup canned pumpkin

Prepare pastry for 1-crust pie as directed on package. Spread mincemeat evenly over pastry. In large bowl combine eggs, sugars, flour, salt, cinnamon, nutmeg, ginger and cloves. Blend in pumpkin; mix well. Gradually add hot milk; mix well. Pour slowly over mincemeat in pastry-lined pan.

Bake at 425 degrees for 10 minutes, then at 350 for 35-45 minutes until a knife inserted about half way between center and outside of filling comes out clean. Cool.


The following recipe published Jan. 16, 1975, emphasizes using leftover pumpkin in a parfait to minimize wasting food.

1 envelope unflavored gelatin

1/2 cup sugar

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

3 eggs, separated

3/4 cup milk

1 cup canned solid-pack pumpkin or home-cooked thick pumpkin puree

1/2 pint heavy cream

1 teaspoon rum, if desired

In a medium saucepan thoroughly stir together the gelatin, 1/4 cup of the sugar, the salt, allspice, cinnamon, ginger and nutmeg.

In a small mixing bowl beat together the egg yolks and milk until combined; gradually stir into gelatin mixture.

Add pumpkin and mix well. Place over low heat and stir constantly until gelatin dissolves, about 5 minutes.

Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. In a medium mixing bowl, beat egg whites until soft peaks form; gradually beat in the remaining 1/4 cup sugar and continue to beat, if necessary, until stiff peaks form; fold into pumpkin mixture.

In a small mixing bowl without washing beater, beat cream until stiff, adding rum if used. In parfait glasses alternate layers of pumpkin mixture and cream

Chill 2 or 3 hours before serving. Garnish, if desired, with extra whipped cream and finely chopped nuts. Makes 6 servings.

Pumpkin souffles. (Dreamstime/TNS)


In the 1980s, more savory pumpkin recipes started popping up, like the following souffle and chowder.


2 cups pumpkin puree

3 eggs, beaten

1/3 cup grated Parmesan cheese

3 tablespoons minced parsley

3 tablespoons finely chopped green onions

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon basil

1 clove garlic, chopped or pressed

1/3 cup whole wheat bread crumbs

Combine pumpkin and eggs. Add remaining ingredients. Pour into buttered 1 1/2-quart casserole and bake at 350 degrees until lightly browned about 30 to 45 minutes. Makes 6 servings.


1 pumpkin (5 to 6 pounds)

1 red onion, diced

1/2 teaspoon finely chopped garlic

1 teaspoon finely chopped serrano chile

1 tablespoon butter

Small pinch each oregano, sage and thyme

5 cups chicken stock

2 cups heavy cream

1 each red and green bell peppers, seeded and cut into 1/4-inch dice

1 medium carrot, cut into 1/4-inch dice

1 large potato, peeled and cut into 1/4-inch dice

Salt and pepper to taste

Cut pumpkin in half, scoop out seeds and save for toasting. Place pumpkin halves on a sheet pan cut side down and bake at 350 degrees for 45 to 50 minutes or until the skin darkens and wrinkles and the pumpkin is soft to the touch. Remove skin and coarsely dice meat.

In a large saucepan, saute onion, garlic and serrano in butter over low heat until soft; do not brown. Add pumpkin, herbs and chicken stock. Bring to a boil and simmer uncovered for 45 minutes.

Meanwhile, in a separate pan, bring heavy cream to a boil, lower heat and simmer until its volume is reduced by half.

Remove pumpkin mixture from the heat and puree in blender or food processor. Return to saucepan, add bell peppers, carrots and potatoes and cook until tender.

Add reduced cream and season to taste with salt and pepper. Serves 6.


1 (16-ounce) can pumpkin

1/2 cup granulated sugar

2 teaspoons pumpkin pie spice

8 6-inch flour tortillas

1 (8-ounce) package cream cheese, softened at room temperature

Sweetened whipped cream

Combine pumpkin, sugar and pumpkin pie spice; reserve. Using entire package of cream cheese, spread an equal amount on each flour tortilla.

Using all of the pumpkin mixture, spread an equal amount over cream cheese on each flour tortilla.

Preheat griddle over medium heat. Use a non-stick surface griddle, or spray with non-stick vegetable spray. When griddle is hot, place tortillas filling-side-up on griddle and heat for 1 minute. Remove from griddle and quickly fold in half.

Cover and keep warm while cooking remaining quesadillas.

To serve, cut quesadillas into thirds or quarters and top with whipped cream. Makes 8 servings.