My Fave TJ’s Pumpkin Products hangin’ out in my new kitchen!
Okay, so this post is technically a whole bag of tricks! Has anyone else noticed that Trader Joe’s has gone completely and utterly pumpkin happy come fall in the past several years? Septemberish hits and I walk into what I think is my usual neighborhood grocery store but really I’ve wandered straight into a legitimate pumpkin. Not only are actual pumpkins of all sizes and species barreling out of wagons, but around every corner, I’m presented with another floor-to-ceiling display of products beyond my momprehension on a typical morning: Pumpkin pop tarts? Pumpkin oatmeal? Pumpkin bread pudding? Pumpkin floss? JK on this floss, but I truly would not be surprised.
Here’s the thing—I adore pumpkin. I really do. But it turns out, I don’t adore pumpkin everything. Pumpkin coffee (different from lattes!), not so much. Pumpkin cereal, I could do without. Pumpkin macarons, obsession. Of course, everyone has their own tastes and preferences, but having tried a GREAT number of Trader Joe’s pumpkin products, I decided to list my favorites for you, along with precisely what I like to do with them. I hope this provides a helpful guide and review of some of the festive fall goodies you might have seen. All products listed below are pictured above. Happy fall, y’all!
- Pumpkin Bread & Muffin Mix—Boxed bread and muffin mixes can be a gamble, but I’m here to tell you this one is no such thing. Five. Stars. Every fall, I make a loaf at least three times, either for special events, friends or just to have lying around the house (because leggings hit shelves right when pumpkins do!). I even made it for Doug’s coworkers one time and, upon seeing me a year later, they were still raving about my pumpkin bread. By that point I didn’t have the heart to reveal it came from a box, so I’ll consider this my public confession.
- Pumpkin Macarons—Despite my mad love for both pumpkin and macarons, I was skeptical about these bad boys. DON’T BE! Slap some of these on a fall-looking tray and be the star of any Halloween party! They taste just exactly like a puff of pumpkin pie in your mouth. Airy, sweet but not too sweet, and of course just perfectly pumpkin. YUM. They reside in the frozen section.
- Pumpkin Spice Chai Tea Latte Mix—This is yet another fall staple in the Mack pantry. It has a pretty surprising little kick if you’re looking to caffeinate, or it’s just a nice sweet treat to metaphorically wrap you in scarves and multi-colored fall leaves. You just heat water, then stir in the mix. It’s especially good finished with a dollop of the most magical Homemade Whipped Cream ever, recipe compliments of my longtime friend and fellow mama Alison Putnam: For every 1 cup whipping cream, add 3 tablespoons sugar, 1 teaspoon vanilla, and 1 tablespoon mascarpone cheese. Whip with electric mixer, either handheld or standup, until whipped-cream texture is reached. Refrigerate. Enjoy! If you’re on the run, a splash of your kiddo’s whole milk will also give it a nice extra smooth factor.
- Pumpkin Cranberry Crisps—These little things are just scrumptious! And truthfully, not that pumpkiny; just nice and tasty and seasonal, with bits of dried cranberry and hints of rosemary. I’ve been enjoying them lately with small slices of blocked Trader Joe’s Cave Aged Farmhouse White Cheddar Cheese (moms need snacks, too!) but they’d actually be the perfect cracker for a festive cheese platter, with a few different cheeses and toppings. Speaking of which, I promise to post my foolproof list for the ultimate “fancy” cheese platter during the holidays, available via one stop at TJ’s!
- Pumpkin Butter—It sounds like a good idea and it IS. I’m sure there are many, many viable uses for pumpkin butter, like soup and dip and bathing in it, but my favorite use is included in the recipe below.
- Honey Roasted Pumpkin Ravioli—This ravioli is simply to die for, in my opinion, but I can’t recommend it without giving you my full-on dinner recipe. It’s such a flavorful and delectable fall meal, which I usually pair with a slightly sweet salad like the one detailed here, since the ravioli is definitely on the sweet side. I hope you love it!
- Boil ravioli according to package instructions.
- Pour entire jar of Pumpkin Butter into small saucepan and begin to warm while stirring, over medium heat. Soon add ½ cup of heavy cream and continue stirring with spatula. Heat this sauce to a low simmer and keep warm. (And don’t stress about the fatty cream. I try to stay healthy and avoid cooking with cream, but you won’t need much sauce, and I find that lesser-fat milks like to curdle in heat. I give you permission to enjoy this cozy fall meal!)
- Drain ravioli and arrange prettily on plates as pictured below.
- Spoon Pumpkin Butter Sauce over raviolis in desired amounts. The sauce is rich, so no need to dump it, unless you want to, in which case, go nuts!
- Top with Trader Joe’s Shaved Parmigiano Reggiano Cheese.
- Serve up and enjoy!
- NOTE: For the first time in her young life, Emerson audibly asked for seconds. “More! More!” Total kid winner, probably ’cause it tastes like dessert!
