Can Pumpkin and Lemon Live Together? I Think They Can

Who’s coming with me and jumping on the pumpkin bandwagon?

Talk about moving from summer to fall quickly. September barely rolls in and suddenly everywhere you look it’s pumpkin. Pumpkin lattes. Pumpkin muffins. Pumpkin cereal. Pumpkin bagels. Pumpkin candles. Pumpkin, pumpkin, pumpkin.

But here’s the big question: can lemon and pumpkin live together in the same recipe?

I think they can.

Why It Works

There’s something about pumpkin that just screams fall. It’s warm, cozy and comforting, and the second September arrives – sometimes the stores start as early as August — pumpkin is everywhere. We collectively decide summer is over, it’s fall now, and with fall comes pumpkin season.

But being the La Limone girl, this had me thinking. Can pumpkin and lemon actually live together?

Yes, they can. Just like peas and carrots, or peanut butter and chocolate, and a few other unlikely couples that somehow just work, pumpkin and lemon can shake hands, hug, and live happily together.

Pumpkin is warm, earthy, rich and a little sweet. Lemon is bright, fresh and just tart enough to wake everything up. And maybe that’s exactly why they work. The lemon cuts through the richness of the pumpkin and gives it a lift. Pumpkin brings all those cozy fall flavors we crave, while lemon sneaks in a little sunshine.

It’s fall with some zest and a twist.

And really, isn’t that what cooking is supposed to be about? Taking something familiar and adding a little surprise?

But Won’t It Taste Like Lemon Pie?

You’re probably wondering how you can add lemon to pumpkin pie without it tasting like lemon pie. You can’t, and it won’t. Adding a little lemon to pumpkin simply brightens it. Like pixie dust. It’s magic.

I do love pumpkin, especially with all those familiar fall spices – cinnamon, nutmeg, pumpkin spice. But a small squeeze of lemon juice or a little fresh zest changes it just enough.

And just because summer is ending doesn’t mean we’re done with lemons. I refuse to put my lemons away. Lemons deserve a seat at every season’s table.

Easy Ways to Introduce Them

Lemon zest wakes up pumpkin muffins or pumpkin bread. A squeeze of lemon brightens a creamy pumpkin soup. Roasted pumpkin or squash gets a whole new personality with lemon, olive oil and a little Parmesan.

Here’s the best part: you don’t need to be a chef. You don’t need 17 ingredients. And you don’t need to spend your entire afternoon in the kitchen. That’s the La Limone way. I’m always looking for quick, easy ways to make everyday food taste fresher, brighter and, frankly, a little more fun.

Sometimes all it takes is a squeeze of lemon at the end, or a little zest over the top.

So, I’m officially on the pumpkin bandwagon. And I’m bringing a lemon along for the ride.

Here are two easy recipes to try. One a little sweet, one a little savory.

Lemon Squeezy Pumpkin Muffins

Makes 12

Ingredients

• 1 cup pumpkin purée
• 2 eggs
• ½ cup Greek yogurt
• ⅓ cup maple syrup
• 2 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla
• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon ground ginger
• Pinch of salt

Directions:

Heat the oven to 350°F.

Mix the pumpkin, eggs, yogurt, maple syrup, olive oil, lemon zest, lemon juice and vanilla in a large bowl. In a second bowl, combine the flour, baking soda, baking powder, cinnamon, ginger and salt.

Stir the dry ingredients into the pumpkin mixture just until combined – don’t overwork it. Spoon into lined muffin cups and bake for 18 to 22 minutes, until a toothpick comes out clean.

Finish with a little extra fresh lemon zest on top.

Pumpkin Pasta with a Twist

Dinner for one. Double it for two.

Ingredients

• 2 oz pasta, whatever you have
• ⅓ cup pumpkin purée
• 3 tablespoons grated Parmesan
• 1 tablespoon cream or milk
• ½ lemon, zest plus a squeeze of juice
• ½ teaspoon minced garlic
• Salt and plenty of cracked pepper
• Pinch of red pepper flakes
• ¼ cup pasta water
• A handful of baby spinach (optional)

Directions:

Cook the pasta according to the package, then drain, saving a splash of the pasta water.

In the same warm pot, stir together the pumpkin, Parmesan, cream, garlic and a little pasta water until silky. Toss the pasta back in. Add the lemon zest, a squeeze of juice, the spinach, and season with salt, pepper and chili flakes.

Finish with more Parmesan and fresh lemon zest.

One pot. About 15 minutes.

Pumpkin, meet lemon. Lemon, meet pumpkin. Now give each other a hug. I think this could be the beginning of a beautiful friendship.

Over to You:

Are you ready for the pumpkin and lemon relationship to work? And what’s the most unlikely flavor pairing you’ve fallen for? I’d love to hear in the comments.