One of the most entertaining aspects of Halloween is — entertaining! Your guests and family will enjoy and appreciate these fun recipes celebrating the pumpkin and more.
Note: Some of these restaurants may have closed at some point after they shared the recipes.
More Ways to Enjoy Halloween in Greater Phoenix
01 of 15
The Capital Grille
The Capital Grille is a fine-dining restaurant with local locations in Phoenix and Scottsdale. Known for their fine steaks, they also are regular award winners for their wine list. For fall holidays, you'll probably find this special cheesecake on the menu, but you can also make it at home. The recipe assumes that you have a mixer with a paddle, but if you don't just use some muscle and a wooden spoon. (More cheesecake tips.)
- 2 lbs. Cream Cheese, softened
- 1 can Pumpkin Filling
- 2 ½ Cups Granulated Sugar
- 1 Cup Sour Cream
- ½ Cup Ricotta Cheese
- 1 Tbsp. Lemon Juice, fresh squeezed (strain, no seeds)
- 1 ½ Tbsp. Pure Vanilla Extract
- 4 each Whole Liquid Eggs
- Non-Stick Oven Spray
- 1 Cup Nilla Wafers, crushed
- 1 Cup Ginger Snaps, crushed
- ½ Cup Melted Butter
- ¼ Cup Granulated Sugar
- Pre-heat the oven to 275°F.
- Add softened cream cheese, pumpkin, and 1 ½ cups of the sugar in a mixing bowl and cream together with the paddle attachment on low for one minute.
- Scrape down bowl and paddle; add sour cream and ricotta cheese, mix on low speed for one minute.
- Scrape down bowl and paddle add lemon juice and vanilla, mix one minute on low speed
- Scrape down bowl and paddle; add eggs and mix one minute, scrape down bowl and mix an additional minute.
- Spray the inside of a 12" spring form pan.
- Combine Nilla Wafers, Ginger Snaps, butter, and sugar in a bowl until butter is completely incorporated.
- Press crust mixture in bottom of pan, approx. 1/4" thick.
- Pour batter in pan over crust, and cover loosely with foil.
- Place cheesecake pan in a large roasting pan, and add 1/2" water.
- Place cheese cake in 275°F oven for 2 ½ hours. Check the cheesecake, it may need an additional 15-30 minutes.
- Remove from oven and let cool before refrigerating.
- Prior to service sprinkle remaining 1 cup sugar evenly over top of cheesecake.
- Lightly burn sugar on top of cheese cake using small kitchen butane torch.
02 of 15
Roasted Pumpkin Quiche
Founded in 1922, Shamrock Farms is one of the largest family-owned and operated dairies in the U.S. You can visit Shamrock Farms in Stanfield, south of Phoenix, and take the tour.
This flavorful quiche was adapted from Closet Cooking, and uses Gruyère cheese and Shamrock Farms Half and Half.
- 1 cup Shamrock Farms Half and Half
- 2 cups pumpkin or butternut squash, peeled and cut into bite sized pieces
- 1 tbsp. olive oil
- Salt and pepper, to taste
- 8 sheets phyllo dough, thawed as directed on package
- 4 eggs, lightly beaten
- ¼ cup olive oil
- ½ cup (4 oz.) Gruyère cheese, shredded
- 1 tbsp. fresh sage, thinly sliced
- Toss the pumpkin with the olive oil and season with salt and pepper.
- Roast the pumpkin in a preheated 350°F oven until tender, about 30-40 minutes and set aside.
- Increase oven temperature to 375°F.
- Brush a sheet of phyllo pastry with the olive oil and fit it into the bottom of a greased 9-inch pie dish or spring-form pan with the ends hanging over the side of the pan and repeat with the remaining sheets placing them on top.
- Mix the roasted pumpkin, eggs, Shamrock Farms half and half, Gruyère cheese,and sage. Pour it into the crust.
- Bake in a preheated oven until golden brown and set in the center, about 35 minutes.
03 of 15
Healthy Cat Skeleton
Looking for a Halloween night snack that's both healthy and festive? Certified Nutritionist Judy Nicassio with Rejuvena Health & Aesthetics in Scottsdale shares a cat skeleton, made from assorted fresh vegetables and a bowl of dip.
- Black Bean Dip:
- 1 15.5-ounce can black beans
- 1/3 cup medium-hot salsa, 1 tablespoon for garnish
- 1/4 cup cilantro leaves, plus extra for garnish (optional)
- 4 teaspoons fresh lemon juice
- l small garlic clove, minced
- Assorted fresh vegetables of your choice. (Pictured above, celery, cherry tomatoes, broccoli, carrots, green beans, mushrooms. zucchini, cauliflower.)
- Drain and rinse the black beans, setting aside one tablespoon for garnish.
- Combine the black beans, salsa, cilantro leaves, lemon juice, and garlic in a food processor.
- Blend until smooth.
- Garnish with the black beans and, if you like, cilantro leaves or salsa.
- Arrange vegetables in the shape of a cat, as shown.
- Serve with Black Bean Dip. This dip recipe also works as a spread and may be served with pita chips, baked tortilla chips, or cut-up vegetables.
04 of 15
Sprouts prides itself on offering healthy food and products at reasonable prices. In the fall, you can be certain that they will have all the fall harvest and holiday items that are on your shopping list.
Did you know that the headquarters for Sprouts is located in Phoenix, Arizona? The first Sprouts store was opened in Chandler, AZ in 2002. There are more than 200 stores across the U.S. (2016).
Check online for more recipes from Sprouts and their customers.
- 4 cp Milk
- 2 cp brewed tea Sprouts Pumpkin Spice Black Tea; strongly brewed
- 4 tbsp Canned Pumpkin
- 3 tbsp White Sugar
- 1 tbsp Brown Sugar
- 2 tsp Vanilla
- 1 Cinnamon Stick
- 6 Cloves
- 6 Peppercorns
Continue to 5 of 15 below.
- After brewing tea, add tea and milk to slow cooker.
- Add pumpkin, sugars, and spices to the slow cooker and stir.
- Cover and cook on high for 2 hours.
- After 2 hours has passed, remove the lid and let sit for 30 minutes to one hour.
- Remove spices, stir one more time and serve.
05 of 15
For Halloween Ncounter in Tempe has a solution for what to do with all that trick-or-treat candy. "Goblin Cakes" are packed with chocolate chips, peanut butter chips, Twix™ bars, whipped cream, peanut butter sauce and chocolate syrup.
- 1 box of store-bought pancake mix
- 2 packages of your favorite candy bar
- 1 tablespoon of peanut butter chips
- 1 tablespoon of chocolate chips
- Peanut butter sauce
- Chocolate sauce
- Whipped Cream
- Maple Syrup
- Prepare your favorite store-bought pancake mix according to the directions or find a homemade mix online.
- Scoop the pancake mix onto the grill (about 6” in diameter).
- Add the peanut butter chips and chocolate chips on the top of the cakes while they cook.
- Check that the bottom of the cakes are golden brown in color and flip them (roughly 3 minutes of each side).
- When the pancakes are ready, place them on a large plate.
- Sprinkle bits of your favorite candy bar on top of the cakes (we use Twix!)
- Add a dollop of whipped cream to the top of the stack and drizzle chocolate sauce and peanut butter sauce on top.
06 of 15
Mini Orange Jack-O-Lanterns with Milk Chocolate Mousse
Need to bring something to an office party this October? Inviting people over for some fun? This adorable and scrumptious Halloween dessert was shared with us by T. Cook's at the Royal Palms Resort & Spa in Phoenix, AZ. The kids can help with this recipe, too!
Ingredients for the Mousse
- 24 ounces milk chocolate -- the best you can find
- 10 ounces dark chocolate
- ½ cup orange juice, no pulp
- 1 tablespoon vanilla extract
- 2 cups cream, halved
- For the Orange Jack-O-Lanterns:
- 6 large oranges, blemish free
Preparation for the Mousse
- In a large bowl, add the milk and the dark chocolate. Set aside.
- In a small sauce pan, heat orange juice, vanilla extract and one cup of cream.
- Bring mixture to a boil and pour over the chocolate. Allow the cream to sit for at least 60 seconds before stirring. Use a wire whisk AND a rubber spatula to ensure that the mixture is completely incorporated and that there are no clumps of unmelted chocolate.
- Using a mixer, whip the other cup of cream to soft peaks and fold cream into chocolate mixture.
- Refrigerate the mousse for at least 4 hours but preferably overnight.
For the Jack-O-Lanterns
- Using a sharp knife, cut a thin sliver off the bottom of the orange so the orange sits level.
- Cut the top ½ inch off the top of the orange. Save the top of the orange, you’ll need it later.
- Use a Sharpie or a pen to draw your jack-o-lantern's face. Cut out shapes to form the face.
- When your jack-o-lantern’s face is done take a spoon and run it between the skin of the orange and the flesh to remove the orange from its ‘skin’.
- Pipe the chocolate orange mousse into the empty orange shell. Top the orange with its ‘lid’.
07 of 15
Pumkin Spice Coffee Cake
Fall finally brings cooler weather and delicious harvest flavors to the Valley of the Sun. This gooey spiced pumpkin coffee cake from Proof Canteen at Four Seasons Resort Scottsdale is the perfect way to celebrate the start of the festive season.
What? You say that no one at your house has time for breakfast? Who says that you can't make and serve Pumpkin Spice Coffee Cake for dessert at your holiday meal!?
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- 1⁄2 cup butter
- 3 eggs
- 3⁄4 cup sugar
- 1 teaspoon vanilla
- 1 cup sour cream
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 (15 ounce) can pumpkin
- 3⁄4 cup sugar
- 1⁄2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cloves
- 2 eggs
- 1⁄2 cup evaporated milk
- 1⁄3 cup butter, softened
- 1 cup sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped pecans (or walnuts)
1. Grease or spray the bottom of a 9x13 pan.
2. Mix together first 8 ingredients.
3. Pour 1/2 of the mixture in the 9x13 pan.
4. Mix together the next 8 ingredients.
5. Pour all of the pumpkin mixture over the batter in the 9x13 pan.
6. Carefully pour the remaining half of batter over the pumpkin (this step is a little difficult - it is not a problem if the pumpkin mixes in a little with the batter)
7. Sprinkle topping over the batter.
8. Bake in a 325 degree oven for 50-60 minutes.
9. Let cool completely and enjoy.
1 coffee cake, serves 10-12 people
Prep Time: 15 minutes
Cook Time: 60 minutes
08 of 15
Caramel Apples with Toasted Pumpkin Seeds & Pistachios
This recipe for Caramel Apples with Toasted Pumpkin Seeds & Pistachios comes to you compliments of Salty Sow in Phoenix, Arizona. The Chef calls it a “wicked recipe" combining the perfect blend of sweet and salty flavors!
- 6 each Fuji or Honey Crisp Apples
- 4 cups Sugar
- 4 cups Heavy Cream
- 1 cup Toasted Pumpkin Seeds
- 1 cup Toasted Pistachios
- 6 each 8 inch thick wooden skewers
- Wash and dry apples, place on skewers
- In a flat bottomed pot, heat until hot
- Add sugar and gently shake pan until the sugar is melted all the way and turns to a caramel color (add ¼ cup water to sugar in a cold pan and cook until it forms the same results for those not experienced with cooking sugar)
- Add cream slowly and cook till smooth caramel, remove and cool to room temperature
- Roughly chop seeds and nuts
- Dip apples in caramel and shake off the excess
- Roll apples in chopped seeds and nuts to coat
- Place upside down on waxed paper and chill until set
Yield: six caramel applesContinue to 9 of 15 below.
09 of 15
Pumpkin and Ginger Soup with Toasted Pepitas
The Executive Chef at the Boulders Resort in Carefree, Arizona shares his recipe for Pumpkin and Ginger Soup with Toasted Pepitas. It is a perfect starter course for an Arizona holiday meal, and you shouldn't have any trouble finding all the ingredients in your local grocery store.
- 1 tablespoon butter
- 1 tablespoon peeled and diced fresh ginger
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 1/2 cup diced onion
- 1 1/2 cup pumpkin puree, either fresh or canned
- 3 1/2 cups vegetable stock
- Salt and freshly ground pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/4 cup raw, hulled pepitas (pumpkin seeds)
- 2 tablespoons sour cream
- In a medium saucepan, heat butter over medium-high heat. Add ginger, carrots, celery and onion and sauté until vegetables begin to soften, stirring frequently, about 3 to 5 minutes. Add pumpkin and stir well. Add vegetable stock and bring to a boil. Add salt, pepper, cinnamon and cayenne. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes.
- Transfer to a blender or food processor and puree the mixture until smooth. Strain the soup back into the saucepan and add the cream. Keep warm.
- Put the raw pepitas in a medium nonstick skillet and toast over medium-high heat, stirring, until the seeds are fragrant, light brown, and begin to pop, about 3 minutes.
- To serve, ladle the warm soup into serving bowls. Top with a dollop of sour cream. Garnish with toasted pepitas.
Makes 6 servings. Prep + cook time = about 5 minutes.
10 of 15
More Arizona Recipes for Fall...
...on the next page.
11 of 15
Pumpkin Crème Brûlée
When fall is in the air and you are looking for a way to make any autumn meal a special one, this recipe from Cask 63 American Eatery & Wine Bar in Scottsdale, Arizona (closed) makes an impressive and festive dessert.
- 2 quarts heavy cream
- 6 oz of pumpkin puree
- 15 each egg yolks
- 2.25 cups of sugar
- 1 oz. of vanilla extract
- .5 teaspoons of cinnamon
- Whisk together eggs, sugar, cinnamon and vanilla.
- Bring cream and pumpkin puree to a simmer.
- Slowly whisk-in 1/3 of the hot cream/pumpkin into the egg/sugar mixture.
- Slowly whisk-in the egg mixture into the remaining hot cream.
- Place ramekins in a large sheet pan.
- Add enough water to reach half way up the side of the ramekins.
- Pour hot custard into ramekins filling completely to the edge.
- Place ramekins in convection oven at 275 degrees in a water bath until just set. Do not overcook.
- Remove from water pan to sheet pans, chill thoroughly.
- Coat lightly with sugar and brulee with a propane torch.
Yield: 12 portions
12 of 15
Pumpkin Spiced Cheesecake
This recipe for Pumpkin Spiced Cheesecake was provided courtesy of C4 Coffee and Wine Bar (closed) in Cave Creek, Arizona. All the ingredients are readily available at local grocery stores. Your holiday guests will be impressed with this tasty dessert!
- 16 oz. cream cheese, softened
- 1/2 cup and 1 Tbs. granulated sugar
- 5 Tbs. butter, melted
- 1/2 tsp. vanilla
- 2 eggs
- 1/2 cup pumpkin puree
- 1/2 tsp. ground cinnamon
- Dash of ground cloves
- ¼ tsp. ground nutmeg
- 1 ½ cups of graham cracker crumbs
Continue to 13 of 15 below.
- Preheat oven at 350 degrees
- Make the crust by combining the graham cracker crumbs, melted butter, and one tablespoon of sugar in a medium bowl
- Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly
- Press the crumbs onto the bottom and about two-thirds of the way up the sides of a spring form pan
- Bake the crust for 5 minutes, then set it aside until you are ready to fill it
- In a large mixing bowl combine the cream cheese, sugar, and vanilla. Mix until smooth
- Add the pumpkin, eggs, cinnamon, nutmeg, and cloves until smooth and creamy
- Pour the filling into the pan
- Bake for 60 to 70 minutes. The top will turn a bit darker at this point. Remove from the oven and allow the cheesecake to cool
- When the cheesecake has come to room temperature, put it into the refrigerator
- When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces
- Serve with a generous portion of whipped cream on top and sliced pecans
13 of 15
Pumpkin Bread Pudding
This recipe for Pumpkin Bread Pudding was provided courtesy of Eddie V’s Restaurant at DC Ranch in Scottsdale, Arizona. All the ingredients are readily available at local grocery stores.
- 1 qt heavy cream
- 1 lb. pumpkin puree
- 12 eggs
- 1 ½ lbs. sugar
- 1 oz. vanilla
- 1 gallon of French 1 inch bread cubes
- 4 oz. of pumpkin seeds toasted
- Heat cream to a boil
- Mix together pumpkin puree, vanilla, eggs and sugar
- Toss in bread, carefully to coat, allow to sit in a warm place for 15 minutes
- Fill buttered 8 oz. ramekins with mixture
- Bake at 325 until set (approximately 20 minutes)
- Remove from ramekins into serving plates
- Serve with ice cream, whipped cream, and powdered sugar
- Top with toasted pumpkin seeds
14 of 15
Chocolate Pumpkin Chiffon Tarts
These Chocolate Pumpkin Chiffon Tarts are naturals for special fall season or Thanksgiving treats. The Pastry Chef at District American Kitchen and Wine Bar in Phoenix believes that food is like art, and invites you to incorporate your celebrations into this lovely dessert.
Yield: 18 tarts, 3-4” each
Chocolate Tart Dough Ingredients
- One pound 14oz all purpose flour
- One pound powdered sugar
- 2oz cocoa powder
- ½ oz baking powder
- One pound butter
- ½ oz vanilla
- 4 each whole eggs
- Pinch salt
Pumpkin Chiffon Ingredients
- 1 ½ cups pumpkin puree
- 2 ½ cups vanilla sauce
- 2 tsp. cinnamon
- 1 tsp. ginger
- ¼ tsp. nutmeg
- 12 sheets of gelatin
- 2 cups heavy cream
- 1 cup sugar
- ½ cup egg whites
Chocolate Tart Dough Preparation
- Mix all the dry ingredients together.
- Add the butter and mix until mixture is a fine crumb texture.
- Add the eggs and vanilla and mix until the dough is combined.
- Chill the dough for 20 minutes.
- Remove dough from refrigerator and with a rolling pin roll out into a thin sheet, about 1/8” thick. Line individual tart molds with dough and bake at 350F for about 15 minutes.
- Let tart shells cool completely before filling.
Pumpkin Chiffon Preparation
- Mix the pumpkin puree, vanilla sauce and spices together.
- Whip the heavy cream and set aside.
- Place the gelatin sheets in a bowl with ice water until they are soft and pliable. This is called “blooming the gelatin.”
- Once the gelatin is soft drain the water and squeeze the remaining water out of the bloomed gelatin, set aside.
- Cook the sugar to 240F.
- While the sugar is cooking slowly, whip the egg whites to medium peaks.
- Once the sugar reaches 240F, slowly pour it into the egg whites and keep whipping until thick and shinny.
- Melt the gelatin and then temper into the pumpkin mixture.
- Now fold in the meringue and then fold in the soft whipped cream.
- Pour chiffon into cooled tart shells to set.
- Serve chilled with fresh whipped cream.
15 of 15
Vegan Squash Pie
True Food Kitchen, a concept known for it's healthy dishes with a gourmet slant, celebrates the season by offering a variation on the traditional Squash Pie, using graham crackers. It's vegan! For the easy way out, give them a call to see if they will be offering it at their locations this year so you can take one item off the Thanksgiving dinner prep list. If not, or if you are simply adventurous, try this recipe and make it yourself. All the ingredients are readily available at local grocery stores. This not-too-sweet, healthy and delicious pie will make a great addition to any dessert table.
Biltmore Fashion Park
2502 E. Camelback Road, Suite 135, Phoenix
- and -
Scottsdale Quarter, 15191 N Scottsdale Rd., Scottsdale
Yield: makes two 9-inch pies
Ingredients for Crust
2 packages graham crackers, pulverized
4 Tbsp. sesame tahini
5 Tbsp. maple syrup
1 Tbsp. water
1 Tbsp grape seed oil
Ingredients for Filling
6 cups pureed squash
1 cup sugar (half light brown, half white)
1-1/8 tsp. salt
3/4 tsp. ground ginger
3/8 tsp. ground cloves
1-1/2 tsp. cinnamon
4 Tbsp brandy
1-1/2 cup coconut milk with
4-1/2 Tbsp. arrowroot powder
scant dash of nutmeg, if desired
1. Blend all ingredients until well combined.
2. Press crust into pan and up sides.
3. Bake crust for 15 minutes at 325° until dry and crisp
1. Choose a favorite winter squash (butternut, buttercup, Hubbard, Tahitian, etc.).
2. Bake whole at 375° until soft enough to pierce easily with a toothpick. Cool, cut in half, remove seeds, and scoop out flesh.
Mash and measure out 6 cups.
3. Blend filling ingredients well in mixer and pour into crusts. Bake at 400° for 50-60 minutes until browned and set. Cool.
4. Chill overnight in refrigerator. Serve cold or cool.