ORLANDO, Fla. – While Florida may not have the colorful leaves and cool weather to ring in the fall season, pumpkins will always be there to have our backs.
From spiced lattes and pie to jack-o-lanterns and horse-drawn carriages, the possibilities of a pumpkin are endless.
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No wonder there is a national day carved out just for pumpkins and their role as a symbol of the season.
Honor National Pumpkin Day on Oct. 26 with this master list of all things pumpkin.
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Picture-perfect pumpkin: Local pumpkin patches
When: Sept. 20 - Nov. 17
Where: 950 Tavares Road, Polk City, FL 33868
What: Immerse yourself in a world of pumpkins at Harvest Holler Corn Maze. While picking your pumpkin, visit the site’s corn maze, farm animals, playground and snack shack. Admission is $17 for adults and $14 for kids.
When: Sept. 28 - Oct. 31
Where: 3225 Lockwood Blvd, Oviedo, Florida 32765
What: Visit Hagerty High School’s Instagram-worthy pumpkin patch to enjoy games and to pick your picture perfect pumpkin. The price of pumpkins varies by size and item.
When: Oct. 5 - Oct. 31
Where: 15100 Lake Pickett Road, Orlando, FL 32820
What: Explore carnival rides and games, hayrides, a petting zoo, bounce houses, live music and food trucks featuring feasts such as smoked ribs. Painted Oaks’ pumpkin patch has been famously been visited by UCF’s pony, Knugget. Tickets start at $12 for adults and $10 for children. UCF students can get a $1 discount on tickets with a valid student ID.
Harvest Fields Corn Maze & Hayride
When: Oct. 5 - Oct. 27
Where: 3000 N. Spring Garden Ave., DeLand, FL 32724
What: Get lost in the tall rows of Harvest Fields Corn Maze, challenge your friends to a round of corn hole and explore a giant hay fort. If you are in for a scare, face your fears at Fields of Fright’s two haunted houses, haunted hayride and haunted corn maze from Oct. 11 - 26. Corn maze and hay ride tickets cost $15. Haunted hayride tickets cost $25.
From patch to plate: Pumpkin recipes
Ingredients: 4 eggs, 1/2 cup milk, 1/2 cup pumpkin puree, 2 tablespoons sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon, 2 teaspoons pumpkin pie spice, 1/8 teaspoon kosher salt, 10 slices of bread and 2 tablespoons butter.
Directions: Mix eggs, milk, pumpkin puree, sugar, vanilla, cinnamon, pumpkin spice and kosher salt. Melt one tablespoon of butter in a pan over medium heat. Place bread slices in the bread mixture and soak each side until saturated. Cook the slices on the pan for two to three minutes on each side and serve with syrup.
Ingredients: 1 cup pumpkin puree, 1 15-ounce can of rinsed and drained black beans, 1/4 cup chopped cilantro, 1 teaspoon mild chili powder, 1 teaspoon ground cumin, 1 teaspoon fine sea salt, 1 teaspoon smoked paprika, 1/4 teaspoon ground cayenne, 8 flour tortillas, 2 tablespoons unsalted butter, 8 ounces white cheddar cheese, guacamole, salsa and cilantro.
Directions: Mix black beans, pumpkin, cilantro, chili powder, cumin, salt, paprika and cayenne. Spread the mixture onto four tortillas with shredded cheese. Cover the filled tortilla with another tortilla to make four quesadillas. Cook the quesadillas for three to four minutes on each side over medium high heat. Cut and serve with guacamole, salsa, and cilantro.
Ingredients: 1 cup rolled oats, 1/2 cup whole wheat flour, 1 tablespoon ground flaxseed, 1 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 2 large eggs, 1 cup pumpkin puree, 1/4 cup maple syrup, 3 tablespoons melted and cooled coconut oil, 1 teaspoon vanilla extract and 1/3 cup chocolate chips.
Directions: Mix all ingredients and evenly spread batter into an 8-by-8 nonstick pan. Bake for 20 to 24 minutes at 350 degrees. Cool and slice.
Ingredients: 1 medium pumpkin, 1 chopped onion, 2 tablespoons vegetable oil, 2 pounds of ground beef, 2 tablespoons soy sauce, 2 tablespoons brown sugar, 1 4-ounce can of sliced mushrooms, 1 15-ounce can of cream of chicken soup, 1 and 1/2 cups cooked rice, and 1 8-ounce can of sliced water chestnuts.
Directions: Cut off the top of the pumpkin and remove pulp and seeds. Sauté onions in vegetable oil and brown the meat in a large skillet. Drain the drippings from the skillet. Add in soy sauce, mushrooms, brown sugar and soup and let simmer for 10 minutes. Mix in cooked rice and water chestnuts. Fill the cleaned pumpkin with the mixture and cover with the top of the pumpkin. Bake for one hour at 350 degrees. Remove pumpkin lid and serve.
Ingredients: 1 9-inch pie crust, 3/4 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 2 large eggs, 1 15-ounce can of pumpkin puree and 1 12-ounce can of evaporated milk.
Directions: Mix eggs and pumpkin. In a separate bowl, mix cinnamon, salt, ginger and cloves. Combine the spice mixture with the pumpkin and eggs. Add in evaporated milk and pour mixture into the pie shell. Bake for 15 minutes at 425 degrees, reduce the temperature to 350 degrees and bake for 40 to 50 minutes. Cool and slice. Serve with whipped cream and pecans.
A whole latte pumpkin spice: Local fall menus featuring pumpkin
3000 Corrine Drive, Orlando
Featured items: Florida PSL, pumpkin chai and Florida fall flight with an iced maple bourbon cortado, spiced pear and honey latte and pumpkin chai.
Orlando, Oviedo and Winter Park locations
Featured items: Pumpkin chai latte, pumpkin spice oat milk cold brew, pumpkin bagel and pumpkin spice cream cheese.
124 N. 4th St., Ste. 1500, Lake Mary
Featured items: Coffee flight with a pumpkin spice, stroopwafel, white macadamia and praline coffee.
40 E. 5th. St., Apopka
Featured items: Rum butter pumpkin latte
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