Pumpkin season is in full swing, and with all sorts of pumpkin drinks and treats to choose from—frompumpkin spice lattesto pumpkin bread—sometimes it’s tough to know how to use up the last of your pumpkin purée! But Martha Stewart has officially settled the debate about the best way to use your leftover pumpkin. Her recipe forPumpkin Grilled Cheesecombines a classic comfort food with fall flavors like fresh sage and pumpkin for a lunch you won’t soon forget.Getty Images / Dario CantatoreTo make this quick, two-person recipe, Stewart first adds some pumpkin and a little Dijon mustard to a small bowl and seasons the mixture with salt and pepper. Then, she spreads two slices of country white bread with the prepared pumpkin filling.Next, with a handheld cheese grater, Stewart grates the Cheddar cheese on top of the pumpkin purée. Then she adds chopped fresh sage leaves, covers the mixture with the other slice of bread and brushes both sides of the bread with softened butter.Lastly, Stewart adds both sandwiches to a large nonstick over medium heat. She leaves them on the heat for a total time of 8 to 10 minutes, flipping once halfway through. Once they’re golden and crispy, she removes them from the pan and tops each with a little bit of sea salt before serving.Looking for more pumpkin recipes? Try makingHomemade Pumpkin Pureefrom scratch! If you’re looking for a recipe that uses a whole can of pumpkin purée, check out these24 Desserts That Use an Entire Can of Pumpkin Puree. If you are looking for other ways to change up your grilled cheese routine, we have5 Ways to Spice Up Your Grilled Cheesefor you!Was this page helpful?Thanks for your feedback!Tell us why!OtherSubmit
Pumpkin season is in full swing, and with all sorts of pumpkin drinks and treats to choose from—frompumpkin spice lattesto pumpkin bread—sometimes it’s tough to know how to use up the last of your pumpkin purée! But Martha Stewart has officially settled the debate about the best way to use your leftover pumpkin. Her recipe forPumpkin Grilled Cheesecombines a classic comfort food with fall flavors like fresh sage and pumpkin for a lunch you won’t soon forget.Getty Images / Dario CantatoreTo make this quick, two-person recipe, Stewart first adds some pumpkin and a little Dijon mustard to a small bowl and seasons the mixture with salt and pepper. Then, she spreads two slices of country white bread with the prepared pumpkin filling.Next, with a handheld cheese grater, Stewart grates the Cheddar cheese on top of the pumpkin purée. Then she adds chopped fresh sage leaves, covers the mixture with the other slice of bread and brushes both sides of the bread with softened butter.Lastly, Stewart adds both sandwiches to a large nonstick over medium heat. She leaves them on the heat for a total time of 8 to 10 minutes, flipping once halfway through. Once they’re golden and crispy, she removes them from the pan and tops each with a little bit of sea salt before serving.Looking for more pumpkin recipes? Try makingHomemade Pumpkin Pureefrom scratch! If you’re looking for a recipe that uses a whole can of pumpkin purée, check out these24 Desserts That Use an Entire Can of Pumpkin Puree. If you are looking for other ways to change up your grilled cheese routine, we have5 Ways to Spice Up Your Grilled Cheesefor you!
Pumpkin season is in full swing, and with all sorts of pumpkin drinks and treats to choose from—frompumpkin spice lattesto pumpkin bread—sometimes it’s tough to know how to use up the last of your pumpkin purée! But Martha Stewart has officially settled the debate about the best way to use your leftover pumpkin. Her recipe forPumpkin Grilled Cheesecombines a classic comfort food with fall flavors like fresh sage and pumpkin for a lunch you won’t soon forget.
Getty Images / Dario Cantatore
To make this quick, two-person recipe, Stewart first adds some pumpkin and a little Dijon mustard to a small bowl and seasons the mixture with salt and pepper. Then, she spreads two slices of country white bread with the prepared pumpkin filling.
Next, with a handheld cheese grater, Stewart grates the Cheddar cheese on top of the pumpkin purée. Then she adds chopped fresh sage leaves, covers the mixture with the other slice of bread and brushes both sides of the bread with softened butter.
Lastly, Stewart adds both sandwiches to a large nonstick over medium heat. She leaves them on the heat for a total time of 8 to 10 minutes, flipping once halfway through. Once they’re golden and crispy, she removes them from the pan and tops each with a little bit of sea salt before serving.
Looking for more pumpkin recipes? Try makingHomemade Pumpkin Pureefrom scratch! If you’re looking for a recipe that uses a whole can of pumpkin purée, check out these24 Desserts That Use an Entire Can of Pumpkin Puree. If you are looking for other ways to change up your grilled cheese routine, we have5 Ways to Spice Up Your Grilled Cheesefor you!
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