As the weather gets cooler pumpkin becomes a staple item in my pantry. Not only is pumpkin good for you, it can be prepared in a variety of ways, in dished that are savory and sweet.

Here are two of my favorite “sweet” pumpkin recipes for the Fall.

Prep Time: 15 minutes

Bread Cook Time: 45-50 minutes

Custard Cook Time: 45 minutes

Serves: 6-8

Pumpkin Banana Bread 


1/2 c sugar

1 tablespoon butter, melted

1/2 cup mashed bananas

1/2 cup canned pumpkin

1 egg

1 tbsp honey

1 teaspoon real vanilla extract

1 cup flour, white or whole wheat

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1 tsp cinnamon

1/2 tsp nutmeg

1/4 teaspoon salt

**Flaked (unsweetened) coconut to sprinkle on top, if you like it


1. Preheat the oven to 350 degrees. 2. Combine all the wet ingredients in a bowl and mix well. 3. Combine dry ingredients, mix, and add slowly into wet ingredients. 4. Stir until just incorporated. 5. Spray the bottom of a glass loaf pan with cooking spray 6. Pour the batter into the loaf pan and cover the top with coconut 7. Bake for 30 minutes covered, remove foil, then bake for another 20 minutes, or until a toothpick inserted in the middle comes out clean. 8. Cool for 20 minutes in the pan, remove, and enjoy!

Pumpkin Custard 


14 oz sweetened condensed milk (can be the skim version)

2 large eggs

1/2 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground ginger

1/2 tsp nutmeg

1/2 tsp salt

15 oz canned pumpkin


1. Mix the pumpkin and spices together in a bowl 2. Add the milk and eggs to the pumpkin mixture and stir until smooth 3. Bake in a pie dish at 425 for 15 minutes. 4. Lower heat to 350 and bake an additional 30 minutes (checking at 20 minutes to make sure the top isn’t too brown). 5. The custard will be puffed up slightly, but will fall a bit as it cools down. 6. Allow to cool for 20-30 minutes. 7. Slice and serve!

Kris Schoels is the editor of Young Married Chic -- a blog devoted to baking, fashion, home decor and travel.