20 Delicious Pumpkin Recipes Savory and Satisfying

As the leaves turn golden and the air gets crisp, it’s pumpkin season again! Whether you’re craving something savory or sweet, our roundup of 20 Delicious Pumpkin Recipes has got you covered. From cozy soups to hearty dinners, these dishes are all about bringing warmth and flavor to your table. Dive in and discover your next favorite pumpkin creation—each recipe is as satisfying as it is seasonal!

Savory Pumpkin Soup with Crispy Sage

Venturing into the cozy embrace of autumn flavors, I find myself returning time and again to this savory pumpkin soup, a dish that marries the earthy sweetness of pumpkin with the aromatic punch of crispy sage. It’s a recipe that feels like a warm hug on a chilly evening, and today, I’m thrilled to share it with you.

Ingredients

• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground nutmeg
• 1/2 cup heavy cream
• 12 fresh sage leaves

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
3. Stir in the pumpkin puree, vegetable broth, salt, black pepper, and ground nutmeg. Bring to a boil, then reduce heat and simmer for 15 minutes.
4. While the soup simmers, heat the remaining 1 tbsp olive oil in a small skillet over medium heat. Add the sage leaves and fry until crispy, about 1 minute per side. Transfer to a paper towel-lined plate to drain.
5. Remove the soup from heat and blend until smooth using an immersion blender. Stir in the heavy cream.
6. Ladle the soup into bowls and top each serving with crispy sage leaves.

Oozing with creamy texture and a balance of sweet and savory flavors, this soup is a fall favorite. Serve it with a side of crusty bread for dipping, or drizzle with a bit of extra cream for an elegant touch.

Roasted Pumpkin and Garlic Pasta

Kicking off the fall season with a dish that’s as comforting as it is flavorful, I can’t help but share my love for this Roasted Pumpkin and Garlic Pasta. It’s a recipe that came to me during a chilly evening when all I wanted was something warm, creamy, and packed with the essence of autumn.

Ingredients

• 2 cups pumpkin, cubed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 oz pasta
• 1/4 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1 tbsp fresh sage, chopped

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the pumpkin cubes with 2 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until tender and slightly caramelized.
3. While the pumpkin roasts, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
4. Heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
5. Add the roasted pumpkin to the pan, mashing slightly with a fork to create a chunky sauce.
6. Stir in the heavy cream, Parmesan cheese, and chopped sage, combining well. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Add the drained pasta to the pan, tossing to coat evenly with the sauce.

Combining the sweetness of roasted pumpkin with the sharpness of garlic and Parmesan, this pasta dish is a celebration of textures and flavors. Serve it with a sprinkle of extra Parmesan and a few sage leaves for a beautiful, rustic presentation.

Pumpkin and Spinach Stuffed Shells

Every time I think about comfort food, my mind immediately goes to stuffed shells. There’s something about the combination of creamy filling and tangy sauce that just feels like a hug in a dish. Today, I’m sharing my twist on the classic with Pumpkin and Spinach Stuffed Shells, a recipe that’s become a fall favorite in my house.

Ingredients

• 12 oz jumbo pasta shells
• 15 oz ricotta cheese
• 1 cup pumpkin puree
• 2 cups fresh spinach, chopped
• 1 egg
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 2 cups marinara sauce
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, grated

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside to cool.
3. In a large mixing bowl, combine the ricotta cheese, pumpkin puree, chopped spinach, egg, salt, black pepper, and nutmeg. Mix until well combined.
4. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish.
5. Fill each cooked shell with the pumpkin and spinach mixture and place them seam side up in the baking dish.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella and parmesan cheese.
7. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and slightly golden.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld together.

Delightfully creamy with a hint of sweetness from the pumpkin, these stuffed shells are a perfect balance of flavors. Serve them with a crisp green salad and a glass of white wine for a cozy dinner that’s sure to impress.

Savory Pumpkin Pancakes with Green Onions

Kind of like those lazy Sunday mornings when you crave something different but comforting, these Savory Pumpkin Pancakes with Green Onions hit the spot. I stumbled upon this recipe when I had leftover pumpkin puree and a bunch of green onions that needed using—now it’s a fall favorite in my house.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup pumpkin puree
• 1 egg
• 3/4 cup milk
• 2 tbsp melted butter
• 1/4 cup chopped green onions
• 1 tbsp vegetable oil

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, and 1/2 tsp salt.
2. In another bowl, mix 1 cup pumpkin puree, 1 egg, 3/4 cup milk, and 2 tbsp melted butter until smooth.
3. Combine the wet ingredients with the dry ingredients, stirring just until mixed. Fold in 1/4 cup chopped green onions.
4. Heat 1 tbsp vegetable oil in a skillet over medium heat (350°F). Pour 1/4 cup batter for each pancake.
5. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
6. Tip: Don’t overmix the batter to keep the pancakes fluffy. Tip: Adjust the skillet temperature if the pancakes brown too quickly. Tip: Keep cooked pancakes warm in a 200°F oven while finishing the batch.

Hearty and subtly sweet, these pancakes have a lovely texture that’s both tender and satisfying. Serve them with a dollop of sour cream or a drizzle of maple syrup for a delightful contrast.

Pumpkin Risotto with Parmesan and Thyme

Diving into the cozy flavors of fall, I can’t help but share my all-time favorite pumpkin risotto recipe. It’s a dish that brings warmth to any table, and the combination of parmesan and thyme is simply irresistible. I remember the first time I made it; the aroma filled my kitchen, and I knew it was going to be a staple in my recipe collection.

Ingredients

• 1 tbsp olive oil
• 1/2 cup diced onion
• 1 cup Arborio rice
• 3 cups chicken broth, warmed
• 1 cup pumpkin puree
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh thyme leaves
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in Arborio rice, coating it well with the oil and onions, for about 2 minutes.
4. Begin adding the warmed chicken broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
5. Once the rice is halfway cooked, about 10 minutes in, mix in the pumpkin puree.
6. Continue adding broth and stirring until the rice is al dente, approximately 20 minutes total cooking time.
7. Remove from heat and stir in Parmesan cheese and thyme leaves.
8. Season with salt as needed.

Zesty and creamy, this pumpkin risotto is a delightful balance of savory and sweet. The Parmesan adds a salty depth, while the thyme brings a subtle earthiness. Serve it in a hollowed-out pumpkin for an extra festive touch during the fall season.

Spicy Pumpkin and Black Bean Chili

Fall is my absolute favorite season for cooking, and nothing says autumn to me like a hearty bowl of chili. This Spicy Pumpkin and Black Bean Chili is a twist on the classic that I stumbled upon during a last-minute pantry raid, and it’s been a staple ever since.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves minced garlic
• 1 lb ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pumpkin puree
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 2 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp cayenne pepper
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 cup diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
4. Add 1 lb ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 7 minutes.
5. Mix in 1 can black beans, 1 can pumpkin puree, 1 can diced tomatoes, and 2 cups chicken broth.
6. Season with 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp cayenne pepper, and salt to taste.
7. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
8. Tip: For a thicker chili, let it simmer uncovered for the last 10 minutes.
9. Tip: Taste and adjust the seasoning before serving, as the flavors develop over time.
10. Tip: Serve with a dollop of sour cream or avocado slices to balance the heat.

Velvety pumpkin melds beautifully with the robust spices and tender black beans, creating a chili that’s both comforting and unexpectedly sophisticated. Try topping it with sharp cheddar and a sprinkle of cilantro for an extra flavor boost.

Pumpkin and Sausage Stuffed Peppers

Just when I thought I couldn’t love stuffed peppers any more, I stumbled upon this delightful twist that combines the earthy sweetness of pumpkin with the savory depth of sausage. It’s a recipe that came to me on a crisp autumn evening, when I was craving something hearty yet wholesome. Perfect for those cozy nights in or a festive gathering, these Pumpkin and Sausage Stuffed Peppers are a game-changer.

Ingredients

• 4 large bell peppers, any color
• 1 lb Italian sausage, casings removed
• 1 cup pumpkin puree
• 1/2 cup cooked quinoa
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside with 1 tbsp olive oil and place them in a baking dish.
3. In a skillet over medium heat, cook the Italian sausage until browned, about 5 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
4. Stir in the pumpkin puree, cooked quinoa, garlic powder, oregano, salt, and black pepper. Cook for another 2 minutes until well combined. Tip: The quinoa adds a nice texture and makes the dish more filling.
5. Fill each bell pepper with the sausage mixture, packing it down lightly. Sprinkle the tops with Parmesan cheese.
6. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is golden. Tip: For an extra crispy top, broil for the last 2 minutes of cooking.
7. Remove from the oven and let cool for 5 minutes before serving.

Unbelievably satisfying, these stuffed peppers offer a perfect balance of flavors and textures, with the creamy pumpkin complementing the spicy sausage. Serve them with a side of crusty bread to soak up any delicious juices, or atop a bed of greens for a lighter meal.

Savory Pumpkin Bread with Herbs and Cheese

Baking has always been my go-to stress reliever, and there’s nothing like the aroma of savory pumpkin bread wafting through the house to make everything feel right. This recipe, with its blend of herbs and cheese, is a twist on the classic that’s perfect for any season.

Ingredients

• 1.5 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 cup pumpkin puree
• 1/2 cup grated sharp cheddar cheese
• 1/4 cup olive oil
• 2 large eggs
• 1/4 cup milk

Instructions

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1.5 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
3. Add 1 tbsp fresh rosemary and 1 tbsp fresh thyme to the dry ingredients, mixing well to distribute the herbs evenly.
4. In another bowl, combine 1 cup pumpkin puree, 1/2 cup grated sharp cheddar cheese, 1/4 cup olive oil, 2 large eggs, and 1/4 cup milk, stirring until smooth.
5. Fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Kneading this bread is optional, but letting it rest before slicing ensures the flavors meld beautifully. The result is a moist, flavorful loaf with a perfect balance of savory herbs and rich cheese. Try serving it warm with a dollop of herb-infused butter for an extra special touch.

Pumpkin and Lentil Curry

Kind of like that cozy sweater you reach for when the weather turns, this Pumpkin and Lentil Curry is my go-to comfort dish as soon as the leaves start to fall. It’s hearty, flavorful, and packed with nutrients, making it the perfect meal to warm you up from the inside out. I love how the sweetness of the pumpkin balances the earthy lentils, creating a dish that’s both satisfying and wholesome.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper
• 1 cup pumpkin puree
• 1 cup dried lentils, rinsed
• 2 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Add 1 tbsp curry powder, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper to the pot. Toast the spices with the onion mixture for about 30 seconds to release their flavors.
5. Pour in 1 cup pumpkin puree, stirring to combine with the spices and onions.
6. Add 1 cup rinsed lentils and 2 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
7. Once the lentils are cooked, stir in 1 can coconut milk and salt to taste. Simmer for an additional 5 minutes to heat through.
8. Garnish with fresh cilantro before serving.

For an extra touch of warmth, serve this curry over a bed of fluffy basmati rice or with a side of naan bread. The creamy texture of the coconut milk pairs beautifully with the tender lentils and pumpkin, making each spoonful a delightful experience. Feel free to adjust the level of cayenne pepper to suit your spice preference.

Roasted Pumpkin and Quinoa Salad

Fall is my favorite season for so many reasons, but the abundance of pumpkins definitely tops the list. There’s something about roasting pumpkin that fills the kitchen with an irresistible aroma, and when paired with quinoa, it transforms into a hearty, nutritious salad that’s perfect for any autumn gathering.

Ingredients

• 1 small pumpkin, peeled and cubed (about 2 cups)
• 1 cup quinoa, rinsed
• 2 cups water
• 2 tbsp olive oil
• 1 tbsp maple syrup
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped walnuts
• 1/4 cup dried cranberries
• 2 tbsp balsamic vinegar

Instructions

1. Preheat your oven to 400°F (200°C).
2. Toss the cubed pumpkin with 1 tbsp olive oil, maple syrup, salt, and pepper on a baking sheet. Tip: Make sure the pumpkin pieces are evenly coated for uniform roasting.
3. Roast in the preheated oven for 25 minutes, or until the pumpkin is tender and slightly caramelized.
4. While the pumpkin roasts, bring 2 cups of water to a boil in a medium saucepan. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes. Tip: Let the quinoa sit covered for 5 minutes after cooking to fluff up perfectly.
5. Remove the quinoa from heat and let it cool slightly.
6. In a large bowl, combine the roasted pumpkin, cooked quinoa, chopped walnuts, and dried cranberries.
7. Drizzle with the remaining 1 tbsp olive oil and balsamic vinegar, then toss gently to combine. Tip: For an extra flavor boost, toast the walnuts before adding them to the salad.

Delightfully textured with a balance of sweet and savory flavors, this Roasted Pumpkin and Quinoa Salad is a feast for the senses. Serve it warm for a cozy dinner side or chill it for a refreshing lunch option—either way, it’s bound to impress.

Pumpkin and Chicken Pot Pie

Kicking off the cozy season with a dish that’s been a game-changer in my kitchen: Pumpkin and Chicken Pot Pie. It’s the perfect blend of savory and sweet, with a creamy filling that’s hugged by a flaky crust. I remember the first time I tried adding pumpkin to my pot pie; it was a chilly evening, and the result was nothing short of magical.

Ingredients

• 2 cups cooked chicken, shredded
• 1 cup pumpkin puree
• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 1/2 cup onion, diced
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp thyme
• 1 pie crust, store-bought or homemade

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, melt 1/4 cup unsalted butter over medium heat.
3. Add 1/2 cup diced onion, 1/2 cup diced carrots, and 1/2 cup diced celery to the skillet. Cook until the vegetables are soft, about 5 minutes.
4. Stir in 2 cups shredded chicken, 1 cup pumpkin puree, 1/2 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp thyme. Cook for another 5 minutes, stirring occasionally.
5. Transfer the mixture to a pie dish and cover with the pie crust, sealing the edges.
6. Cut a few slits in the top of the crust to allow steam to escape.
7. Bake for 30 minutes, or until the crust is golden brown.
8. Let the pot pie cool for 5 minutes before serving.

Buttery crust gives way to a velvety, spiced filling that’s hearty yet surprisingly light. Serve it with a crisp green salad to balance the richness, or enjoy it as is for the ultimate comfort food experience.

Savory Pumpkin Hummus

Unbelievably, the first time I tried making pumpkin hummus, it was a happy accident. I had some leftover roasted pumpkin and decided to toss it into my usual hummus recipe. The result? A creamy, savory spread that’s become a fall staple in my kitchen.

Ingredients

• 1 cup canned chickpeas, drained and rinsed
• 1/2 cup roasted pumpkin puree
• 2 tbsp tahini
• 2 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 2 tbsp lemon juice
• 2 tbsp water

Instructions

1. In a food processor, combine the chickpeas, pumpkin puree, tahini, olive oil, minced garlic, cumin, and salt. Tip: For a smoother hummus, peel the chickpeas before processing.
2. Process the mixture on high for 1 minute, then scrape down the sides of the bowl with a spatula.
3. Add the lemon juice and water to the food processor. Tip: The water helps to achieve the perfect creamy texture, so don’t skip it.
4. Process for another 2 minutes, or until the hummus is smooth and creamy. Tip: If the hummus is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached.
5. Transfer the hummus to a serving bowl and let it sit for 10 minutes to allow the flavors to meld.

Absolutely divine, this pumpkin hummus has a velvety texture and a warm, earthy flavor that pairs wonderfully with crispy pita chips or fresh veggie sticks. For a festive touch, drizzle with a little extra olive oil and sprinkle with pumpkin seeds before serving.

Pumpkin and Mushroom Stroganoff

Venturing into the world of comfort foods, I stumbled upon a dish that combines the earthy tones of mushrooms with the sweet, nutty flavor of pumpkin, creating a symphony of flavors that’s both comforting and sophisticated. It’s a recipe that has become a staple in my kitchen, especially during the cooler months when I crave something hearty yet healthy.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1.5 cups sliced mushrooms
• 1 cup pumpkin puree
• 1 cup vegetable broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• 8 oz pasta of choice
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another minute until fragrant.
4. Add sliced mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
5. Mix in pumpkin puree, vegetable broth, sour cream, Dijon mustard, and smoked paprika. Stir until well combined.
6. Bring the mixture to a simmer and let it cook for 10 minutes, stirring occasionally.
7. Meanwhile, cook pasta according to package instructions until al dente.
8. Season the sauce with salt and pepper to taste.
9. Drain the pasta and add it to the skillet, tossing to coat evenly with the sauce.
10. Garnish with fresh parsley before serving.

Delightfully creamy with a hint of smokiness, this Pumpkin and Mushroom Stroganoff is a twist on the classic that doesn’t skimp on flavor. Serve it over a bed of greens for a lighter meal or with a side of crusty bread to soak up every last bit of sauce.

Pumpkin and Bacon Mac and Cheese

Believe it or not, the first time I tried adding pumpkin to my mac and cheese, it was a happy accident. I was aiming for a healthier twist to my comfort food, and the result was a creamy, savory dish that’s now a fall staple in my home. The addition of bacon? That was all part of the plan for a smoky, irresistible flavor.

Ingredients

• 8 oz elbow macaroni
• 4 slices bacon, chopped
• 1 cup pumpkin puree
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and grease a baking dish.
2. Cook the macaroni according to package instructions until al dente, then drain and set aside.
3. In a skillet over medium heat, cook the chopped bacon until crispy, about 5 minutes. Remove and drain on paper towels.
4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux.
5. Gradually whisk in the milk until smooth, then stir in the pumpkin puree, salt, pepper, and nutmeg. Cook for 2 minutes until thickened.
6. Remove from heat and stir in the cheddar cheese until melted. Tip: For extra creaminess, let the sauce sit for a minute off the heat before adding the cheese.
7. Combine the cooked macaroni and bacon with the cheese sauce, then transfer to the prepared baking dish.
8. Bake for 20 minutes until bubbly and slightly golden on top. Tip: For a crispier top, broil for the last 2 minutes.
9. Let it stand for 5 minutes before serving. Tip: This rest time allows the sauce to thicken perfectly.

Out of the oven, this mac and cheese is luxuriously creamy with a hint of sweetness from the pumpkin and a smoky crunch from the bacon. Serve it with a side of roasted Brussels sprouts for a complete meal that balances richness with a touch of green.

Savory Pumpkin Waffles with Cheddar

Mornings in my kitchen are all about experimenting with flavors that wake up the palate, and these Savory Pumpkin Waffles with Cheddar are a testament to that. I stumbled upon this recipe during a chilly autumn morning when I craved something warm, cheesy, and slightly sweet, and it’s been a staple ever since.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup milk
• 1/2 cup pumpkin puree
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat your waffle iron to 375°F to ensure it’s ready when the batter is.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 2 tsp baking powder, 1/2 tsp salt, 1/2 tsp ground cinnamon, and 1/4 tsp ground nutmeg until well combined.
3. In another bowl, mix 1 cup milk, 1/2 cup pumpkin puree, 1 large egg, and 2 tbsp unsalted butter, melted, until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Overmixing can lead to tough waffles.
5. Fold in 1/2 cup shredded cheddar cheese gently to distribute evenly throughout the batter.
6. Lightly grease the waffle iron with butter or cooking spray to prevent sticking.
7. Pour enough batter onto the waffle iron to cover the grid, close the lid, and cook for about 5 minutes or until the waffles are golden brown and crispy.
8. Serve immediately for the best texture, or keep warm in a 200°F oven if preparing a large batch.

Every bite of these waffles offers a delightful contrast between the crispy exterior and the soft, fluffy interior, with the cheddar adding a sharp, savory note that complements the pumpkin’s sweetness. Try topping them with a dollop of sour cream and a sprinkle of chives for an extra layer of flavor.

Pumpkin and Turkey Meatballs

Every fall, I find myself craving the cozy flavors of pumpkin, and this year, I decided to mix things up by incorporating it into turkey meatballs. It’s a twist that brings a subtle sweetness and moisture to the meatballs, making them a hit at my dinner table.

Ingredients

• 1 cup pumpkin puree
• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1 egg
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine 1 cup pumpkin puree, 1 lb ground turkey, 1/2 cup breadcrumbs, 1 egg, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp onion powder. Mix until just combined to avoid tough meatballs.
3. Using a cookie scoop or your hands, form the mixture into 1-inch balls and place them on the prepared baking sheet.
4. Drizzle 2 tbsp olive oil over the meatballs, ensuring they’re lightly coated for a golden finish.
5. Bake for 25 minutes, or until the meatballs reach an internal temperature of 165°F.
6. Let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.

Not only do these meatballs have a tender texture and a rich, savory flavor with a hint of sweetness from the pumpkin, but they also pair wonderfully with a creamy sage sauce or over a bed of spaghetti squash for a low-carb option.

Pumpkin and Goat Cheese Tart

Oh, the joy of finding that perfect balance between sweet and savory in a dish that feels both indulgent and comforting! That’s exactly what I experienced when I first made this Pumpkin and Goat Cheese Tart. It’s become a staple in my fall baking repertoire, and I love how it surprises guests with its unique flavor profile.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter, chilled and diced
• 4-5 tbsp ice water
• 1 cup pumpkin puree
• 4 oz goat cheese, softened
• 1/4 cup heavy cream
• 1 large egg
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, mix 1 1/2 cups all-purpose flour and 1/2 tsp salt. Tip: Sifting the flour can prevent lumps in your dough.
3. Add 1/2 cup chilled, diced unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
4. Gradually add 4-5 tbsp ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Overworking the dough can make it tough.
5. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Chill for 15 minutes.
6. In a medium bowl, whisk together 1 cup pumpkin puree, 4 oz softened goat cheese, 1/4 cup heavy cream, 1 large egg, 1 tbsp honey, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp ground ginger until smooth.
7. Pour the pumpkin mixture into the chilled tart shell. Tip: For an even bake, tap the pan gently on the counter to remove air bubbles.
8. Bake for 35-40 minutes, or until the filling is set and the crust is golden brown.

Delightfully creamy with a hint of spice, this tart pairs wonderfully with a crisp white wine or a dollop of whipped cream for dessert. The contrast of the flaky crust against the smooth filling is simply irresistible.

Savory Pumpkin and Corn Chowder

Just when I thought summer was all about light salads and grilling, this Savory Pumpkin and Corn Chowder came into my life and changed the game. It’s the perfect blend of comfort and freshness, and I love how it bridges the gap between seasons. Plus, it’s a great way to use up that last bit of pumpkin puree sitting in your pantry.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 2 cups corn kernels
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 cup diced onion and sauté for 5 minutes, or until translucent.
3. Stir in 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Mix in 1 cup pumpkin puree, 2 cups corn kernels, and 4 cups vegetable broth, bringing the mixture to a boil.
5. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
6. Blend half of the soup until smooth for a creamy texture, then return it to the pot.
7. Stir in 1 cup heavy cream, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika, heating through for 5 minutes.
8. Tip: For an extra smoky flavor, char the corn kernels before adding them to the soup.
9. Tip: If the soup is too thick, add a little more broth to reach your desired consistency.
10. Tip: Garnish with a drizzle of cream and a sprinkle of paprika for a beautiful presentation.

Creamy with a hint of sweetness from the corn and a deep, smoky undertone, this chowder is a bowl of comfort. Serve it with a slice of crusty bread for dipping, or top it with crispy bacon bits for an added crunch.

Pumpkin and Beef Stew

As the leaves start to turn and the air gets crisp, nothing beats the comfort of a hearty stew simmering on the stove. I remember the first time I made this Pumpkin and Beef Stew; it was a chilly October evening, and the aroma filled my kitchen with warmth. It’s become a fall staple in my home, perfect for those nights when you need something to hug you from the inside.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin puree
• 4 cups beef broth
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 5 minutes per batch. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove beef and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 3 minutes.
4. Return beef to the pot. Add pumpkin puree, beef broth, carrots, potatoes, salt, pepper, and thyme, stirring to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours, or until beef is tender. Tip: Stir occasionally to prevent sticking.
6. Skim off any excess fat from the surface before serving. Tip: For a thicker stew, mash some of the potatoes against the side of the pot.

Great for gathering around the table, this stew boasts a rich, velvety texture with layers of savory and slightly sweet flavors. Serve it with a crusty bread to soak up every last drop, or over a bed of creamy polenta for a twist on tradition.

Pumpkin and Kale Pesto Pizza

Waking up to the crisp autumn air, I couldn’t help but crave something that combines the warmth of the season with a fresh twist. That’s when I decided to experiment with a Pumpkin and Kale Pesto Pizza, a dish that perfectly balances the earthy flavors of pumpkin with the vibrant kick of kale pesto.

Ingredients

• 1 cup pumpkin puree
• 2 cups kale, stems removed
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• 1/4 tsp salt
• 1 pre-made pizza dough
• 1 cup shredded mozzarella cheese
• 1 tbsp cornmeal

Instructions

1. Preheat your oven to 425°F and sprinkle cornmeal on a baking sheet to prevent sticking.
2. Roll out the pizza dough on the prepared baking sheet to your desired thickness.
3. In a food processor, combine kale, Parmesan cheese, olive oil, garlic, and salt. Blend until smooth to make the pesto.
4. Spread pumpkin puree evenly over the pizza dough as the base layer.
5. Dollop the kale pesto over the pumpkin puree and use a spoon to swirl it slightly.
6. Sprinkle shredded mozzarella cheese evenly over the top.
7. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
8. Let the pizza cool for 2 minutes before slicing to allow the cheese to set.

My first bite revealed a delightful contrast between the creamy pumpkin base and the sharp, herby pesto. For an extra crunch, try topping your slices with toasted pumpkin seeds before serving.

Conclusion

We hope this roundup of 20 delicious pumpkin recipes has inspired you to embrace the flavors of the season. Whether you’re in the mood for something savory or sweet, there’s a dish here for every home cook in North America. Don’t forget to try these recipes, share your favorites in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!