20 Recipes to Celebrate Pumpkin Season
We know you can’t escape pumpkin in the fall, from the piles of pumpkins outside grocery stores to the towering cans of pumpkin purée inside. And while pumpkin is used in a lot of sweets and baked goods, we love how it can be used just like other hard squash in stews and chilis. Here are 20 recipes to help you eat pumpkin all day long!
These pumpkin muffins are flavored with the classic spices of cinnamon, ginger, nutmeg, and cloves, and they freeze beautifully for quick breakfasts or on-the-go snacks.
Pumpkin, beans, corn, peppers, and turnips come together in this hearty vegetarian chili that has a touch of sweetness from cinnamon and cornmeal.
Roasting is one of the easiest ways you can cook a pumpkin. Once it’s roasted, you can use it in both savory and sweet applications — pie, chili, stew, or even curry.
This beautiful, impressive pumpkin pie gets topped with billowy clouds of meringue before it’s toasted to golden-brown perfection on top.
The hardest part of this recipe is cutting the pumpkin up, but once it’s done, you just throw all the other ingredients in the slow cooker and dinner’s pretty much ready to go!
While no Thanksgiving dinner is complete without a pumpkin pie, this version cooks the pumpkin purée before baking to cook out some of the raw pumpkin flavor first.
Fill whole-wheat tortillas with puréed pumpkin, sautéed onion and peppers, and mozzarella. Top the toasted quesadillas with a tangy lime-jalapeño yogurt.
Making dessert for a crowd is easy if you use a large baking sheet. This slab pie has a press-in crust, sweet pumpkin filling, and crunchy streusel top.
If you’re not a fan of pumpkin pie, try this Korean pumpkin dessert instead. Steamed pumpkin is puréed into a dessert soup, which is topped with chewy rice dumplings.
Freshly grated ginger gets whisked into a classic pumpkin pie filling, which is surrounded by a nutty graham cracker crust that’s just pressed into the pie dish.
If you love crumb and coffee cakes, this pumpkin version will be right up your alley — it has a spiced pumpkin filling running right through the middle.
Pumpkin purée goes into this yeasted, no-knead dough that gets rolled up with a brown sugar-spice filling. The finished rolls are drizzled with a glaze and topped with toasty pecans.
This easy pasta casserole has an easy sauce made of pumpkin purée, ricotta cheese, eggs, and yogurt. A generous amount of Parmesan cheese melts and browns into a cheesy, crispy top.
Roast a whole pumpkin, then simmer it with coconut milk, curry powder, ginger, and broth. This soup is topped with crispy toasted coconut for a satisfying crunch.
Need a party dessert for Halloween? Try this boozy pumpkin milkshake that’s sweet, creamy, and has a nice hit of spiced rum.
This no-knead, not-too-sweet bread is full of pumpkin, cranberries, and walnuts. Make a loaf today and enjoy it as toast for the rest of the week.
An oat, date, and coconut crust form the base of these chai-spiced pumpkin bars. Perfect for those who love pumpkin pie but are looking for a gluten-free and vegan alternative!
Pumpkin and sweet potatoes are roasted together and simmered with miso paste and vegetable stock. It’s puréed until smooth and then topped with a Japanese spice mixture.
These fragrant pumpkin muffins have a cream cheese swirl loaded with eggnog spices so you don’t even have to wait for eggnog season to start to enjoy its sweet flavors.
In this hearty vegetarian pumpkin soup, corn tortillas pull double duty to both thicken the soup and serve as a crunchy topping for the finished soup.