Autumn is an ideal time to perfect your pumpkin recipes! Whether you're craving roasted pumpkin seeds or pumpkin pie from scratch, there’s a pumpkin dish out there all your family members will love.
Fall is a time when everyone starts to get cozy inside to settle in for the winter. And, there’s no better ingredient to celebrate the changing season than fall recipes that use pumpkin! Along with other seasonal staples like butternut squash, acorn squash, and spaghetti squash, there are plenty of pumpkin recipes to try out. And the best part is: they are so versatile that whether it's a casserole, appetizer, bread, or a dessert after a big holiday dinner, you can test a new fall recipe with pumpkin every day!
Some people prefer canned pumpkins, but you don’t have to be an expert to cook your own. Start by looking for ripe pie or sugar pumpkins as they’re easier to work with. Then follow these instructions for cooking fresh pumpkins:
You can use this pumpkin puree in many of your favorite fall recipes.
a few seconds
1 pumpkin (servings vary accordingly)
Ultimate Pumpkin Puree
Preheat oven to 400 degrees F.
Wash the pumpkin, and line a baking sheet with parchment paper.
Remove the stem by hitting it hard, or cut it out.
Scoop out the pumpkin seeds. You can discard, or set aside to roast later.
Place the pumpkin halves face down on the sheet and bake until a knife pierces it, approximately 45 minutes.
Once done, scoop it out and puree with a food processor or Vitamix.
Place the puree in a mesh strainer and weigh it down to remove extra liquid. It will take approximately 1-2 hours.
You can then refrigerate or freeze your fresh pumpkin puree for all kinds of great pumpkin recipes!
The pureed pumpkin is just a base. Season your roasted, pureed pumpkin with salt, cinnamon or other seasonings to enjoy on its own, or use it in your favorite pumpkin pie.
Pumpkin is one of the best autumn flavors. Combined with all the rich, spicy flavors like nutmeg, cloves, cinnamon, and allspice, it's no wonder it's such a hit. And there are plenty of easy pumpkin recipes that go beyond plain old pie. If you have any favorites, you may even want to share them on FamilyApp!
Few things can boost your mood like comfort food in the winter. That's why we love this pumpkin soup with a little bit of added protein!
In a Dutch oven, cook 1 lb of Italian sausage, 2 cups of sliced mushrooms, and 1 medium, chopped onion over medium-high heat until the sausage is no longer pink and vegetables are tender (8-10 minutes). Break up the sausage into crumbles and drain. Add 4 cloves of minced garlic; cook 1 minute longer. Add 1 carton of unsalted chicken stock, 15 ounces of pumpkin puree, 1 Tbsp sugar, 1/2 tsp cinnamon, 2 tsp of Italian seasoning, 1 tsp of ground turmeric, 1/2 tsp of ground ginger, and 1/2 tsp of ground nutmeg. Bring to a boil; reduce heat. Cover and simmer for 10 minutes.
Stir in 1/2 cup of heavy whipping cream. In a small bowl, mix 1/3 cup of cold water and 1/3 cup of cornstarch until smooth. Stir into pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add 2 cups of smoked cheddar cheese; cook and stir until melted. Add salt and pepper to taste! If you have leftovers, try it heated up and spooned over biscuits the next day!
Pumpkin recipes for dinner might be less common, but they can be a great end-of-day option, filled with nuttiness, creaminess, and savory goodness.
Bring a large pot of salted water to a boil and cook the pasta (you can even get pumpkin pasta from Trader Joe's) to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta and set aside.
Melt 1 Tbsp butter in a large saucepan over medium heat. Once hot and sizzling, add 1 Tbsp of flour, then whisk constantly until it turns a golden color and smells nutty. Add 2 cloves of minced garlic and cook for 30 seconds. Slowly pour in 2 cups of milk a few splashes at a time, constantly whisking to smooth any clumps.
Increase the heat to medium-high, then let cook, stirring constantly, until the sauce bubbles and thickens about 8 to 10 minutes. Remove the pan from the heat, then stir in 1 cup of pumpkin puree, 3 oz of cream cheese, 1/2 Tbsp chopped sage leaves, 1/2 tsp of salt, 1/4 tsp of pepper, 1/8 tsp cinnamon, 1/8 tsp of nutmeg, and a pinch of cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
Add the cooked pasta to the pan and gently toss to combine. Thin the pasta sauce with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with 1/2 cup of Parmesan and 1/2 Tbsp of sage.
We love hummus a whole lot (no really, check out our entire article filled with hummus recipes). This pumpkin hummus is the perfect appetizer for a fall get-together or side dish. Simply blend together 1 can of rinsed and drained chickpeas, 2/3 cup of pumpkin puree, 2 Tbsp of tahini, 2 cloves of garlic, 2 Tbsp of lemon juice, 1-1/2 Tbsp of extra virgin olive oil, 1/2 tsp of cumin, 1/2 tsp of salt, 1/4 tsp of ground cinnamon, 1/4 tsp of paprika. Add a little bit of water for consistency, as needed. Garnish with chopped parsley, paprika, or olive oil! Dip all your favorite veggies and crackers in this creamy dip that highlights the flavors of the fall season.
Pumpkin Pie – I'll be honest, I don't think I'll ever get tired of pumpkin pie. Whether you make the dough from scratch or buy a crust, it can be an opportunity to bake with the kids.
Whisk 15 ounces (about 2 cups) of pumpkin, 3 eggs, and 1-1/4 cups of brown sugar together until combined. Add the 1 Tbsp cornstarch, 1/2 tsp salt, 1-1/2 tsp cinnamon, 1/2. tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 1/8 tsp fresh ground pepper, 1 cup of heavy cream, and 1/4 cup of milk. Vigorously whisk until everything is combined.
Pour into thawed pie crust and bake at 375 degrees F until the center is almost set, about 55-60 minutes, give or take. A small part of the center will be wobbly – that’s ok. After 25 minutes of baking, be sure to cover the edges of the crust with aluminum foil or use a pie crust shield to prevent the edges from getting too brown. Check for doneness at minute 50, then every 5 minutes after. I've even seen some recipes include a sugared cranberry garnish! And of course, don't forget the whipped cream!
Pumpkin Blondies – While blondies are like a sibling to brownies, these are like brownies' cousins. This pumpkin dessert recipe from Love From the Oven has a package of Brach's Milk Maid Caramelsin them, making them perfectly ooey, gooey, and caramel-y.
White chocolate pumpkin truffles – I am known for my famous Oreo truffles around the holiday season, but these are the perfect warm-up to my famous treats. Simply combine 2 ounces of full-fat cream cheese, softened to room temperature, 2 Tablespoons confectioners’ sugar, 1/3 cup pumpkin puree, 1- 3/4 cups graham cracker crumbs (about 12 full sheets of graham crackers), 1/2 teaspoon of pumpkin pie spice, and 1/2 teaspoon of ground cinnamon. Once the consistency is completely even, cover with melted white chocolate and put in the fridge for at least an hour.
Autumn-Inspired Pumpkin Pancakes – If you’re not ready to whip up pumpkin muffins, this simple dish will do! Simply make standard pancake batter and add pumpkin pie spice and puree to the mix. For one of the best pumpkin recipes for breakfast out there, garnish with candied pecans. Share this special treat on your favorite family app!
Pumpkin Bread – Break out your loaf pan! This dense, flavorful pumpkin loaf cake is a great way to use fresh pumpkin or that can of pumpkin you bought in a frenzy the first time the temperature dipped below 70 degrees F. My mom's trick is to add plenty of dark chocolate semi-sweet chocolate chips to her pumpkin bread. Pumpkin and chocolate may not be two flavors that you typically taste together, but it's totally worth it, I promise you. Check out this recipe!
Pumpkin Spice Oatmeal – This isn't your basic oatmeal. After trying this recipe, you'll never go back to those instant packets. In a large saucepan over low heat, toast 1/4 tsp allspice, 1/4 tsp nutmeg, 1/2 tsp cinnamon, and 1/8 tsp ginger, stirring occasionally until fragrant, about 2 minutes. Stir in 1/4 cup brown sugar, then add 1 cup of canned pumpkin and stir to combine. Add 4-1/2 cups of milk (or water), raise the heat, and bring the mixture to a simmer. Stir in 1-1/2 cup of steel-cut or rolled oats, and simmer over medium heat until tender but not mushy, about 25 to 30 minutes. Stir in 3/4 tsp salt. Serve it with chopped fresh apples, banana slices, or a drizzle of maple syrup, if desired!
From jumping in the leaves to sipping coffee in a warm sweater, there are plenty of things that make the fall fun. And few things help to celebrate the autumn season quite like easy pumpkin recipes, whether they're savory and sweet! Grab a blanket, sip your favorite fall drink, and share your favorite fall recipes with the people you love on FamilyApp!