Chilled-Out Pumpkin Recipes to Make While It’s Still Hot Outside

Don’t worry — you’ll have plenty of time for fall baking later.

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Pumpkin Pie Dip.

Photo by: Teri Lyn Fisher

Teri Lyn Fisher

If you’re anything like us, you break out the flannel shirts, fall-themed candles and pumpkin spice recipes as soon as the Labor Day cookout is cleaned up. Unfortunately, we tend to get so excited for fall that we forget it’s technically still summer — and the temperature doesn’t exactly scream "baking season." Luckily, there are so many ways to enjoy pumpkin spice without overheating. Here are a few of our favorites:

Pumpkin Pie Dip (pictured above)

This super-easy pumpkin dip is cool and creamy, but chock-full of fall flavors from pumpkin puree, pumpkin pie spice and cinnamon sugar. Pack it in the cooler with a box of ginger cookies and you have the perfect tailgate treat.



Food Network Kitchen’s Instant Pot Pumpkin Cheesecake for NEW FNK, as seen on Food Network.

Photo by: Renee Comet

Renee Comet

Feel a little weird about making desserts in the Instant Pot? Don’t! The pressure cooker actually makes it easier to achieve the perfect cheesecake because it creates a water bath for you. Plus, the Instant Pot won’t heat up the house like an oven would, but will still fill the kitchen with the sweet scents of pumpkin, ginger and cinnamon. We suggest making this in advance and chilling the cake overnight — if you can resist temptation for that long!

Food Beauty of a pumpkin smoothie as seen on Food Network’s The Kitchen, Season 4.

Photo by: Todd Plitt ©2014, Television Food Network, G.P. All Rights Reserved

Todd Plitt, 2014, Television Food Network, G.P. All Rights Reserved

Katie Lee’s healthy smoothie is just what you want on those final hot mornings. She blends pumpkin puree and autumnal spices with frozen banana and Greek yogurt, plus a touch of maple syrup for sweetness. The end result is a creamy, subtly sweet smoothie that’s even more refreshing than an iced PSL.

Jeff Mauro's Pumpkin Pie Ice Cream Cake is displayed, as seen on Food Network's The Kitchen, Season 11.

Photo by: Jason DeCrow ©© 2016, Television Food Network, G.P. All Rights Reserved

Jason DeCrow, © 2016, Television Food Network, G.P. All Rights Reserved

Thirty minutes and a few store-bought ingredients (like ginger cookies, pumpkin ice cream and pumpkin bread) are all you need to make The Kitchen’s fall-inspired ice cream cake. Like Jeff Mauro says, "There’s no heat involved, it’s easy to do and you can do it ahead of time." Really, what could be better than that?

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved

Equal parts delicious and beautiful, this Thanksgiving-inspired dessert is sure to wow a crowd. Using a 9-inch round cake pan, layer baked pie crusts with a sweet pumpkin cream, then chill overnight in the fridge. Before serving, press chopped walnuts all around the sides and top with a cinnamon whipped cream. Pro-tip? This dessert gets better the longer it sits, so save room in the fridge for extras!

Photo by: Min Kwon ©2015,Television Food Network, G.P. All Rights Reserved

Min Kwon, 2015,Television Food Network, G.P. All Rights Reserved

Pumpkin puree, cinnamon, nutmeg and maple syrup put an autumnal spin on classic overnight oats. If you like a little crunch with your morning oatmeal, a few chopped pecans make the perfect topping!

Food Network Kitchen’s No-Churn Pumpkin Pie Ice Cream.

Photo by: Matt Armendariz

Matt Armendariz

Looking for a sweet dessert that’s almost completely hands-off? This no-churn ice cream is put together in just 15 minutes (freezing time not included) and tastes just like pumpkin pie!

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