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Pumpkin season is here, and I’m ready for it! Whether you’re looking for an easy weeknight dinner, a cozy fall soup or something sweet to bake, pumpkin is one of those ingredients that can do it all.
In this collection of my 21 favorite pumpkin recipes, you’ll find plenty of inspiration for fall. Think creamy pumpkin orzo, hearty beef stew, roasted pumpkin salads and pumpkin risotto, along with sweet favorites like pumpkin muffins and pumpkin pie.
And if your recipe calls for pumpkin puree, you can easily make that yourself too. Make a big batch, freeze what you don’t need right away and you’ll be ready for pumpkin season!
Start here
Pumpkin puree is one of those recipes that you cannot do without if you want to bake with pumpkin this season. I love having batches of pumpin puree in the freezer. Ready to go! You can find the recipe for pumpkin puree here.
Pumpkin Puree Recipe
Savory Recipes with Pumpkin
Most of the pumpkin recipes I have are savory recipes as I love adding pumpkin into stews, soups and the like. The first one is the list is a sweet and savory recipe for a delicious pumpkin chutney!
Pumpkin Chutney
Kale salad with pumpkin, goat cheese and warm honey red pepper dressing.
Pearl couscous salad with roasted pumpkin
Pumpkin risotto with sautéed mushrooms
Roasted pumpkin and parmesan soup with thyme
Stuffed Butternut Squash
Pumpkin soup with pear, chestnuts and mushrooms
Beef Stew with Pumpkin and Beer
Brussels sprouts salad with pumpkin and feta
Arugula Salad with Roasted Pumpkin
Vegetarian stew with pumpkin
Pumpkin Orzo with Spinach
Pumpkin Quiche with Broccoli (Gluten Free)
Sweet Recipes with Pumpkin
It’s a good thing I added two new sweet pumpkin recipes to the site just this week. Both vegan and regular pumpkin muffins. Make sure you try them!
Healthy pumpkin pie
Pumpkin pancakes – arepa di pampuna
Vegan Pumpkin Muffins Recipe
Halloween pumpkin cupcakes with spices
Pumpkin Muffins Recipe
Pumpkin cheesecake with burned marshmallows
FAQ Pumpkin Recipes
Sugar pumpkins and other small cooking pumpkins are generally a good choice because they have firm, flavorful flesh. Butternut squash and kabocha squash are also great options for many savory pumpkin recipes. The best variety can depend on the recipe, so don’t be afraid to experiment with different types.
It depends on the recipe. If a recipe calls for pumpkin puree, canned pumpkin and homemade pumpkin puree can usually be used interchangeably. Make sure you’re using 100% pure pumpkin and not pumpkin pie filling, which already contains sugar and spices. Recipes that call for pumpkin cubes or roasted pumpkin will need fresh pumpkin.
Absolutely. Homemade pumpkin puree is easy to make by roasting or cooking pumpkin until tender and then blending it until smooth. You can use it for everything from pumpkin muffins and pancakes to soups, sauces and pies.
Yes. Raw pumpkin can be peeled, cut into cubes and frozen, although the texture will be softer after thawing, making it best suited to soups, stews and purees. Cooked pumpkin and pumpkin puree also freeze very well. Store them in an airtight container and freeze in portions so you can take out exactly what you need.
In many recipes, yes. Butternut squash is slightly sweeter and has a smooth, creamy texture, but it works well as a substitute for pumpkin in soups, stews, curries and roasted vegetable dishes. For baking, pumpkin puree is usually the better choice unless the recipe specifically says otherwise.
Pumpkin works with both sweet and savory flavors. For savory dishes, try herbs and spices such as sage, thyme, rosemary, cumin, chili and garlic. Feta, Parmesan, goat cheese, nuts and lentils also pair well with pumpkin. For sweet pumpkin recipes, cinnamon, ginger, nutmeg, vanilla and maple syrup are classic combinations.
