Pumpkin season is officially here, and there’s genuinely no way of escaping it. From the pumpkin spice lattes in every coffee shop, to the pumpkin-carving competitions that will be taking place up until Halloween, to the sweet, comforting pumpkin pie that we crave on every rainy day, it’s not an exaggeration to say that pumpkins are literally everywhere at this time of year. But in case you want more of them in your life, especially of the edible variety, then we’ve found another way for you to devour these sweet vegetables while they’re in season.
We know how to sneak pumpkin into every sweet dish we eat at brunch: Whether it’s pancakes, waffles, or French toast, pumpkin and pumpkin spice flavors go perfectly with those sugary, comforting brunch dishes. But when you move over to the savory side of breakfast food, squeezing pumpkin into your menu can be more challenging. Luckily, we’ve found the best solution: Baby pumpkins stuffed full of sausage, eggs, bread, and herbs.
These baked pumpkin pots are easy to make: Simply hollow out the center, throw in all the ingredients, and bake in the oven before topping with an egg, and baking for a while longer. This lack of hassle is ideal for lazy weekend mornings, and not only are they easy to make (and they taste amazing), but serving brunch in a pumpkin definitely qualifies for the most adorable start to the day. We absolutely love dishes that double as table decoration, a filling, satisfying meal, and another excuse to eat extra pumpkin in this beautiful fall season.