Welcome to the ultimate pumpkin recipe collection! Whether you're starting your day or ending it on a sweet note, these 14 recipes celebrate the versatile, delicious pumpkin.
Recipe Index
- Breakfast
- 1. Fluffy Pumpkin Spice Pancakes
- 2. Creamy Pumpkin Pie Oatmeal
- Lunch
- 3. Classic Roasted Pumpkin Soup
- 4. Warm Pumpkin and Feta Salad
- 5. Cheesy Pumpkin and Black Bean Quesadillas
- 6. Quick Creamy Pumpkin Pasta
- Mains
- 7. Sage and Pumpkin Risotto
- 8. Stuffed Roasted Pumpkin
- 9. Coconut Pumpkin Chickpea Curry
- 10. Pumpkin, Spinach, and Ricotta Lasagna
- 11. Spinach, Pumpkin, and Feta Rolls
- 12. Pumpkin Arancini
- Desserts
- 13. Classic Spiced Pumpkin Pie
- 14. Pumpkin Chocolate Chip Muffins
Breakfast
1. Fluffy Pumpkin Spice Pancakes
Start your morning right with these warm, spiced pancakes that taste like autumn on a plate.
Ingredients
- 180g all-purpose flour
- 30g brown sugar
- 1 tbsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 240ml milk
- 120g pumpkin puree
- 1 large egg
- 30g melted butter
- 1 tsp vanilla extract
Instructions
- In a large bowl, whisk together the flour, brown sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the milk, pumpkin puree, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a lightly oiled grill plate or frying pan over medium-high heat. Pour or scoop the batter onto the grill plate, using approximately 60ml for each pancake.
- Brown on both sides and serve hot with maple syrup and pecans.
2. Creamy Pumpkin Pie Oatmeal
A hearty, warming bowl of oats that brings the flavor of pumpkin pie to your breakfast table.
Ingredients
- 90g rolled oats
- 480ml milk (or almond milk)
- 80g pumpkin puree
- 1 tbsp maple syrup
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
- Toppings: Chopped walnuts, dried cranberries
Instructions
- In a medium saucepan, bring the milk to a gentle simmer.
- Stir in the oats, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt.
- Reduce heat to low and simmer, stirring occasionally, for 5–7 minutes until the oats are tender and have absorbed most of the liquid.
- Remove from heat, let stand for 2 minutes.
- Serve warm, topped with walnuts and cranberries.
Lunch
3. Classic Roasted Pumpkin Soup
A smooth, comforting soup that highlights the natural sweetness of roasted pumpkin.
Ingredients
- 1.5kg pumpkin, peeled, seeded, and cubed
- 1 large onion, chopped
- 2 cloves garlic, minced
- 700ml vegetable broth
- 120ml heavy cream (or coconut milk)
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 30 minutes until tender.
- In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add onion and cook until translucent. Add garlic and cook for 1 minute.
- Add the roasted pumpkin, vegetable broth, and thyme to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Use a stick blender to puree the soup until smooth.
- Stir in the cream, heat gently, and serve with crusty bread.
4. Warm Pumpkin and Feta Salad
A vibrant salad combining sweet roasted pumpkin with salty feta and crunchy seeds.
Ingredients
- 450g pumpkin, cubed
- 120g mixed salad greens (spinach, coriander)
- 75g feta cheese, crumbled
- 35g pumpkin seeds (pepitas), toasted
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper. Roast for 20–25 minutes until tender and caramelized. Let cool slightly.
- In a small bowl, whisk together the remaining 1 tbsp olive oil, balsamic vinegar, and honey to make the dressing.
- In a large serving bowl, combine the mixed greens, roasted pumpkin, and feta cheese.
- Drizzle with the dressing and toss gently.
- Top with toasted pumpkin seeds before serving.
5. Cheesy Pumpkin and Black Bean Quesadillas
A quick and satisfying lunch with a savory pumpkin twist.
Ingredients
- 4 large flour tortillas
- 240g pumpkin puree
- 240g black beans, rinsed and drained
- 115g shredded cheddar cheese
- 1 tsp cumin
- ½ tsp chili powder
- 1 tbsp butter or oil
Instructions
- In a small bowl, mix the pumpkin puree with cumin and chili powder.
- Spread a thin layer of the pumpkin mixture over two tortillas.
- Top with black beans and an even layer of shredded cheese.
- Place the remaining two tortillas on top.
- Heat a large skillet over medium heat and melt a little butter. Cook each quesadilla for 2–3 minutes per side, until golden brown and the cheese is melted.
- Cut into wedges and serve with salsa or sour cream.
6. Quick Creamy Pumpkin Pasta
A luscious, velvety pasta dish that comes together in minutes.
Ingredients
- 340g pasta (penne or fettuccine)
- 240g pumpkin puree
- 120ml heavy cream
- 50g grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ¼ tsp nutmeg
- Salt and black pepper
Instructions
- Cook pasta in a large pot of salted boiling water according to package directions. Reserve 120ml of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
- Stir in the pumpkin puree, heavy cream, and nutmeg. Cook for 2–3 minutes until heated through.
- Add the cooked pasta and Parmesan cheese to the skillet. Toss to coat, adding a little reserved pasta water if the sauce is too thick.
- Season with salt and generous black pepper. Serve immediately.
Mains
7. Sage and Pumpkin Risotto
An elegant, restaurant-quality main course that is creamy and deeply flavorful.
Ingredients
- 300g Arborio rice
- 950ml chicken or vegetable broth, kept warm
- 240g pumpkin puree
- 120ml dry white wine
- 1 small onion, finely chopped
- 30g butter
- 1 tbsp olive oil
- 50g Parmesan cheese, grated
- 1 tbsp fresh sage, chopped
- Salt and pepper
Instructions
- In a large, heavy-bottomed pan, heat the olive oil and 15g butter over medium heat. Add the onion and cook until soft.
- Add the Arborio rice and stir for 1–2 minutes until the edges become translucent.
- Pour in the white wine and stir until absorbed.
- Begin adding the warm broth, one ladle at a time, stirring frequently and waiting until the liquid is absorbed before adding more.
- When about half the broth is used, stir in the pumpkin puree and chopped sage.
- Continue adding broth until the rice is tender but firm to the bite (al dente).
- Remove from heat, stir in the remaining 15g butter and Parmesan cheese. Season with salt and pepper. Serve immediately.
8. Stuffed Roasted Pumpkin
A stunning centerpiece dish, perfect for autumn dinners.
Ingredients
- 1 small to medium whole pumpkin (sugar pumpkin)
- 170g quinoa, rinsed
- 480ml vegetable broth
- 100g mushrooms, chopped
- 60g dried cranberries
- 60g pecans, chopped
- 1 small onion, diced
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper
Instructions
- Preheat oven to 190°C (375°F). Cut the top off the pumpkin and scoop out the seeds and stringy pulp. Rub the inside with 1 tbsp olive oil, salt, and pepper.
- Place the pumpkin on a baking sheet and roast for 45 minutes, or until the flesh is tender but the pumpkin holds its shape.
- Meanwhile, cook the quinoa in the vegetable broth according to package directions.
- In a skillet, heat the remaining 1 tbsp olive oil over medium heat. Sauté the onion and mushrooms until tender.
- In a large bowl, mix the cooked quinoa, mushroom mixture, cranberries, pecans, and thyme. Season with salt and pepper.
- Stuff the roasted pumpkin with the quinoa mixture. Return to the oven and bake for another 15–20 minutes.
- Slice into wedges to serve.
9. Coconut Pumpkin Chickpea Curry
A warming, fragrant, and hearty vegan curry.
Ingredients
- 450g pumpkin, peeled and diced
- 425g chickpeas, rinsed and drained
- 400ml coconut cream
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 1 tbsp coconut oil
- 30g spinach leaves
- Fresh coriander for garnish
Instructions
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until softened.
- Stir in the red curry paste and cook for 1 minute until fragrant.
- Add the diced pumpkin, chickpeas, and coconut cream. Bring to a simmer.
- Cover and cook for 15–20 minutes, or until the pumpkin is tender.
- Stir in the spinach leaves and cook for 2 minutes until wilted.
- Serve hot over basmati rice, garnished with fresh coriander.
10. Pumpkin, Spinach, and Ricotta Lasagna
A comforting vegetarian twist on a classic Italian favorite.
Ingredients
- 9 lasagna noodles, cooked
- 480g pumpkin puree
- 425g ricotta cheese
- 60g fresh spinach, chopped
- 225g mozzarella cheese, shredded
- 50g Parmesan cheese, grated
- 1 egg
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper
Instructions
- Preheat oven to 190°C (375°F). Grease a 9x13 inch baking dish.
- In a bowl, mix the pumpkin puree with garlic powder, Italian seasoning, salt, and pepper.
- In a separate bowl, mix the ricotta cheese, egg, chopped spinach, and half of the Parmesan cheese.
- Spread a thin layer of the pumpkin mixture on the bottom of the baking dish.
- Place 3 lasagna noodles over the pumpkin. Spread half of the ricotta mixture over the noodles, followed by a layer of pumpkin, and a sprinkle of mozzarella.
- Repeat the layers, ending with noodles topped with the remaining pumpkin, mozzarella, and Parmesan.
- Cover with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until bubbly and golden. Let rest before slicing.
11. Spinach, Pumpkin, and Feta Rolls
A savory and satisfying pastry, perfect as a light meal or appetizer.
Ingredients
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 450g pumpkin, diced small and roasted
- 60g fresh spinach, chopped
- 150g feta cheese, crumbled
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a pan, heat olive oil over medium heat. Add chopped pumpkin and cook until slightly roasted, add onion and cook until softened. Add spinach and cook until wilted. Remove from heat.
- In a large bowl, combine the roasted pumpkin, cooked onion and spinach, crumbled feta, salt, and pepper. Mix well.
- Lay out one sheet of puff pastry. Spread half of the pumpkin mixture evenly over the pastry, leaving a small border.
- Roll up the pastry tightly from one long side. Cut the roll into 6 equal pieces.
- Repeat with the second sheet of puff pastry and remaining filling.
- Place the rolls seam-side down on the prepared baking tray. Brush with beaten egg.
- Bake for 20–25 minutes, or until golden brown and puffed. Serve warm.
12. Pumpkin Arancini
Crispy on the outside, creamy and flavorful on the inside, these pumpkin arancini are a delightful appetizer.
Ingredients
- 400g cooked Arborio rice (leftover risotto works great)
- 240g pumpkin puree
- 50g grated Parmesan cheese
- 15g chopped fresh parsley
- 1 large egg, beaten
- Salt and pepper to taste
- 120g all-purpose flour (for dredging)
- 2 large eggs, beaten (for egg wash)
- 180g breadcrumbs (for coating)
- Vegetable oil for deep frying
Instructions
- In a large bowl, combine the cooked Arborio rice, pumpkin puree, Parmesan cheese, parsley, 1 beaten egg, salt, and pepper. Mix well.
- Form the mixture into small balls, about 4cm in diameter.
- Set up a dredging station: one bowl with flour, one with the remaining beaten eggs, and one with breadcrumbs.
- Roll each pumpkin ball first in flour, then dip in beaten egg, and finally coat thoroughly in breadcrumbs.
- Heat vegetable oil in a deep fryer or deep pot to 175°C (350°F).
- Carefully fry the arancini in batches for 3–5 minutes, or until golden brown and crispy. Do not overcrowd the pot.
- Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil.
- Serve warm as an appetizer.
Desserts
13. Classic Spiced Pumpkin Pie
The quintessential autumn dessert with a flaky crust and perfectly spiced filling.
Ingredients
- 1 unbaked 23cm (9-inch) pie crust
- 425g pumpkin puree
- 396g sweetened condensed milk
- 2 large eggs
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat oven to 220°C (425°F).
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt until smooth.
- Pour the filling into the unbaked pie crust.
- Bake for 15 minutes at 220°C (425°F). Then, reduce the oven temperature to 175°C (350°F) and continue baking for 35–40 minutes, or until a knife inserted near the center comes out clean.
- Cool completely on a wire rack before slicing. Serve with whipped cream.
14. Pumpkin Chocolate Chip Muffins
Moist, tender muffins that combine the best of pumpkin spice and chocolate.
Ingredients
- 180g all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp salt
- 240g pumpkin puree
- 100g granulated sugar
- 100g brown sugar
- 120ml vegetable oil
- 2 large eggs
- 170g semi-sweet chocolate chips
Instructions
- Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
- Fold the dry ingredients into the wet ingredients until just moistened. Do not overmix.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
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