Merican Mule
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Merican Mule

7 Fall Recipes to go with Pumpkin Mules:

We have 7 amazing Fall recipes for you to try while drinking a pack of Pumpkin Mules and getting into the Fall spirit:

1. STUFFED ACORN SQUASH

For the roasted squash:

  • 3 medium sized acorn squash

  • 2 tbsp. olive oil

For the filling:

  • 2 tbsp. olive oil

  • 8 sage leaves, chopped

  • 1 lb. ground italian sausage

  • 8 oz. baby bella mushrooms, sliced

  • 1/2 red onion, chopped

  • 2 cloves garlic, finely chopped

  • 1 tbsp. fresh thyme, chopped plus more for garnish

  • 1/2 tsp. salt

  • 1/2 tsp. ground black pepper, plus more for garnish

  • 1 1/2 c. cooked rice

  • 1/3 c. heavy cream

  • 1 c. grated Fontina or Monterrey Jack cheese

2. PUMPKIN SPICE CINNAMON ROLLS

For the dough:

  • 4-1/2 to 5 cups all-purpose flour

  • 1/3 cup sugar

  • 2 (4-1/2 tsp.) packets of Yeast

  • 1 teaspoon salt

  • 1-1/2 cups water

  • 6 tablespoons butter

  • 1 egg

For the filling:

  • 1/3 cup sugar

  • 1 tablespoon pumpkin pie spice

  • ½ cup pumpkin puree

For the frosting:

  • 3 ounces cream cheese, softened

  • 2 tablespoons butter, softened

  • 1/2 teaspoon pure vanilla extract

  • 2 cups powdered sugar, sifted

  • 1-2 tablespoons milk

3. PUMPKIN RAVIOLI

For the pasta:

  • 2 cups all-purpose flour, plus more for surface

  • 1/2 tsp. salt

  • 4 large eggs

For the filling:

  • 1 (15-oz) can of pumpkin

  • 1/4 c. freshly grated parmesan

  • 1 egg yolk, lightly beaten

  • 1 tbsp. packed light brown sugar

  • Pinch nutmeg

  • 1/2 tsp. Salt and pepper

For serving:

  • 1/2 cup (1 stick) butter

  • 2 tbsp. raw, shelled pumpkin seeds

  • 2 cloves garlic, minced

  • 1 tbsp. freshly chopped thyme

  • Freshly grated Parmesan, for serving

PUMPKIN CHILI

  • 1 tbsp. olive oil

  • 1 lb. ground spicy Italian sausage

  • 1 onion, chopped

  • 1 red bell pepper, chopped

  • 3 garlic cloves, chopped

  • 1 1/2 tbsp. chili powder

  • 2 tsp. ground cumin

  • 1 tsp. kosher salt, plus more to taste

  • 3/4 tsp. ground black pepper, plus more to taste

  • 1/2 tsp. ground cinnamon

  • 2 15 oz. cans fire-roasted tomatoes, not drained

  • 1 15 oz. can kidney beans, drained and rinsed

  • 1 15 oz. can black beans, drained and rinsed

  • 1 15 oz. can pumpkin puree

  • 2 1/2 c. chicken broth

4. MAPLE-BACON BRUSSELS SPROUTS

  • 1 pound whole Brussels sprouts

  • 4 slices bacon, cut into 1/2-inch pieces

  • ½ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ¼ cup extra-virgin olive oil

  • 3 tablespoons pure maple syrup

5. PUMPKIN PIE

  • 1 (15 ounce) can pumpkin puree

  • 1 (14 ounce) can Sweetened Condensed Milk

  • 2 large eggs

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 1 (9 inch) unbaked pie crust

6. BUTTERNUT PECAN SQUASH

  • 3 tablespoons butter

  • 1 large onion, diced

  • 2 ¼ pounds butternut squash

  • 1 cup chopped pecans

  • 3 tablespoons chopped fresh parsley

  • salt and pepper to taste

7. PUMPKIN LASAGNA

  • 1/2 pound sliced fresh mushrooms

  • 1 small onion, chopped

  • 1/2 teaspoon salt, divided

  • 2 teaspoons olive oil

  • 1 can (15 ounces) solid-pack pumpkin

  • 1/2 cup half-and-half cream

  • 1 teaspoon dried sage leaves

  • Dash pepper

  • 9 no-cook lasagna noodles

  • 1 cup reduced-fat ricotta cheese

  • 1 cup shredded part-skim mozzarella cheese

  • 3/4 cup shredded Parmesan cheese