25 Delicious Whole Pumpkin Recipes for Autumn

Fall is the perfect time to embrace the cozy vibes of the season with pumpkin in every dish imaginable! From savory soups to sweet treats, our roundup of 25 Delicious Whole Pumpkin Recipes for Autumn is your go-to guide for making the most of this versatile squash. Whether you’re a seasoned chef or a kitchen newbie, these recipes promise to bring warmth and flavor to your table. Let’s dive in!

Roasted Whole Pumpkin with Herbs

Fall is my absolute favorite time to experiment with cozy, hearty dishes, and nothing says autumn like a beautifully roasted whole pumpkin. I remember the first time I tried this recipe; the aroma of herbs filling my kitchen was unforgettable. It’s a simple dish that brings so much warmth and flavor to the table.

Ingredients

• 1 small sugar pumpkin (about 3-4 pounds)
• A couple of tablespoons of olive oil
• A handful of fresh thyme
• A handful of fresh rosemary
• 3 cloves of garlic, minced
• A pinch of salt
• A splash of balsamic vinegar

Instructions

1. Preheat your oven to 375°F (190°C). This ensures your pumpkin roasts evenly.
2. Carefully cut the top off the pumpkin and scoop out the seeds and strings. Save the seeds for roasting if you like!
3. Drizzle the inside of the pumpkin with olive oil, then rub it all over with minced garlic, salt, and a splash of balsamic vinegar for a touch of sweetness.
4. Stuff the pumpkin with thyme and rosemary. The herbs will infuse the pumpkin with incredible flavor as it roasts.
5. Place the pumpkin on a baking sheet and roast in the preheated oven for about 45 minutes to an hour. You’ll know it’s done when the flesh is tender when pierced with a fork.
6. Let the pumpkin cool for a few minutes before slicing. This makes it easier to handle and helps the flavors settle.

Kick back and enjoy the creamy texture and rich, herby flavor of this roasted pumpkin. It’s fantastic on its own or served with a dollop of whipped goat cheese for an extra tangy twist.

Whole Pumpkin Soup with Coconut Milk

Kind of like that first sweater weather day that has you craving something cozy, this Whole Pumpkin Soup with Coconut Milk is my go-to for a heartwarming meal. It’s a dish that feels like a hug, with its creamy texture and a hint of sweetness from the coconut milk, perfect for those chilly evenings when you just want to curl up on the couch.

Ingredients

• 1 small whole pumpkin (about 3 lbs), peeled and cubed
• A splash of olive oil
• 1 onion, diced
• A couple of garlic cloves, minced
• 1 can (13.5 oz) of coconut milk
• 2 cups of vegetable broth
• A pinch of salt and pepper
• A sprinkle of cinnamon for that extra warmth

Instructions

1. Preheat your oven to 375°F. Toss the cubed pumpkin with a splash of olive oil and a pinch of salt on a baking sheet. Roast for 25 minutes or until they’re fork-tender, giving them a stir halfway through for even cooking.
2. While the pumpkin roasts, heat a splash of olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 5 minutes.
3. Add the roasted pumpkin to the pot, followed by the coconut milk and vegetable broth. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 10 minutes, allowing the flavors to meld together beautifully.
4. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender, but remember to let it cool slightly first to avoid any accidents.
5. Season with a pinch of salt, pepper, and a sprinkle of cinnamon. Give it a taste and adjust the seasoning if needed.

The soup turns out luxuriously creamy with a perfect balance of sweetness from the pumpkin and richness from the coconut milk. I love serving it with a drizzle of coconut milk on top and some toasted pumpkin seeds for a bit of crunch. It’s also fantastic with a slice of crusty bread for dipping.

Stuffed Whole Pumpkin with Quinoa and Vegetables

Zesty flavors and hearty fillings come together in this autumnal masterpiece that’s as fun to make as it is to eat. I remember the first time I tried stuffing a whole pumpkin; it was a chilly October evening, and the aroma alone was enough to make my stomach growl. Now, it’s a seasonal tradition in my kitchen, and I’m thrilled to share it with you.

Ingredients

• 1 medium sugar pumpkin (about 3 pounds)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• A couple of tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• A splash of balsamic vinegar
• 1 cup chopped kale
• 1/2 cup dried cranberries
• A pinch of salt and pepper
• 1/2 teaspoon ground cinnamon

Instructions

1. Preheat your oven to 375°F. Carefully cut the top off the pumpkin and scoop out the seeds and strings, just like you’re carving a jack-o’-lantern.
2. In a medium saucepan, bring the quinoa and vegetable broth to a boil. Reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed. Tip: Letting it sit covered off the heat for 5 minutes makes it even fluffier.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Stir in the balsamic vinegar, kale, cranberries, salt, pepper, and cinnamon. Cook for another 3 minutes, until the kale is slightly wilted.
5. Mix the cooked quinoa into the skillet with the vegetable mixture. Stuff this filling into the hollowed-out pumpkin, packing it lightly.
6. Place the pumpkin on a baking sheet and bake for about 45 minutes, or until the pumpkin flesh is tender when pierced with a fork. Tip: If the top starts to brown too quickly, cover it loosely with foil.
7. Let the pumpkin sit for 10 minutes before slicing into wedges. Tip: For an extra touch, drizzle with a little more olive oil before serving.

Perfectly tender pumpkin wedges cradle the savory-sweet quinoa stuffing, creating a dish that’s as visually stunning as it is delicious. Try serving it with a dollop of Greek yogurt for a creamy contrast to the earthy flavors.

Whole Pumpkin Curry with Chickpeas

Sometimes, the best dishes come from the simplest ideas, like turning a whole pumpkin into a cozy, flavorful curry. I stumbled upon this recipe during a chilly autumn evening when all I had was a pumpkin and a can of chickpeas, and it turned out to be a game-changer for my weeknight dinners.

Ingredients

• 1 small pumpkin (about 3 lbs), top cut off and seeds scooped out
• A couple of tablespoons of olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• A splash of coconut milk (about 1 cup)
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 teaspoons curry powder
• A pinch of salt
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F. While it’s heating, rub the inside of the pumpkin with a tablespoon of olive oil and a pinch of salt. This helps to bring out its natural sweetness.
2. Place the pumpkin on a baking sheet and roast for about 30 minutes, or until the flesh is just tender when poked with a fork. Tip: Don’t overcook it now; it’ll soften more with the curry.
3. Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until they’re soft and fragrant, about 5 minutes.
4. Stir in the curry powder, then add the chickpeas and coconut milk. Let everything simmer together for 10 minutes, allowing the flavors to meld. Tip: If the curry seems too thick, add a little water to reach your desired consistency.
5. Carefully scoop the roasted pumpkin flesh into the skillet, mixing gently to combine with the curry without turning it into mush. Tip: Leaving some chunks of pumpkin adds a nice texture contrast.
6. Garnish with fresh cilantro before serving.

Perfect for those who love a hearty, plant-based meal, this curry has a creamy texture with a hint of sweetness from the pumpkin, balanced by the earthy chickpeas and aromatic spices. Serve it over rice or with a side of warm naan for a complete meal.

Baked Whole Pumpkin with Cheese and Bacon

Mmm, there’s something utterly magical about the combination of pumpkin, cheese, and bacon that makes my heart sing every fall. I stumbled upon this recipe during a cozy weekend at a friend’s cabin, and it’s been a staple in my kitchen ever since. Perfect for those chilly evenings when you crave something warm, cheesy, and slightly indulgent.

Ingredients

• 1 small pumpkin (about 3 lbs)
• A couple of slices of thick-cut bacon, chopped
• 1 cup of shredded sharp cheddar cheese
• A splash of olive oil
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• A pinch of nutmeg (trust me on this one)

Instructions

1. Preheat your oven to 375°F (190°C). While it’s heating up, let’s prep the pumpkin.
2. Carefully cut off the top of the pumpkin, just like you’re carving a jack-o’-lantern, and scoop out all the seeds and stringy bits inside. Tip: Save the seeds for roasting later!
3. Rub the inside of the pumpkin with a splash of olive oil, then sprinkle with salt, pepper, and that pinch of nutmeg. This really brings out the pumpkin’s natural sweetness.
4. Layer the chopped bacon and shredded cheese inside the pumpkin. Don’t be shy—pile it in there!
5. Place the pumpkin on a baking sheet and pop it in the oven. Bake for about 45 minutes, or until the pumpkin flesh is tender when poked with a fork.
6. Let it cool for a couple of minutes before slicing into wedges. Tip: The cheese will be molten hot, so give it a minute to avoid burning your mouth.

And there you have it! The pumpkin turns wonderfully tender, almost like a savory custard, with the cheese and bacon adding a smoky, rich depth. Serve it as is for a stunning centerpiece, or scoop out the flesh and serve over a bed of arugula for a hearty salad. Absolutely divine!

Whole Pumpkin Risotto with Mushrooms

Zesty flavors and cozy vibes are what come to mind when I think of this Whole Pumpkin Risotto with Mushrooms. It’s that time of year when pumpkins aren’t just for carving, and this recipe is my go-to for a hearty, autumnal dish that never fails to impress.

Ingredients

• 1 small sugar pumpkin, about 3 lbs
• A couple of tablespoons of olive oil
• 1 cup Arborio rice
• A splash of white wine
• 4 cups chicken or vegetable broth, kept warm
• 1 cup sliced mushrooms
• Half a cup of grated Parmesan cheese
• A pinch of salt and freshly ground black pepper
• A handful of fresh sage leaves

Instructions

1. Preheat your oven to 375°F. Carefully cut the top off the pumpkin and scoop out the seeds and strings. Brush the inside with a bit of olive oil, sprinkle with salt, and roast for about 30 minutes until just tender.
2. While the pumpkin roasts, heat a splash of olive oil in a large pan over medium heat. Add the mushrooms and sauté until golden, about 5 minutes. Tip: Don’t overcrowd the pan to get them nicely browned.
3. Stir in the Arborio rice, coating it well with the oil and mushrooms. Pour in the white wine and let it simmer until mostly absorbed.
4. Begin adding the warm broth, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This patience is key to creamy risotto!
5. Once the rice is al dente and the risotto is creamy, fold in the Parmesan and season with salt and pepper to taste.
6. Carefully fill the roasted pumpkin with the risotto, garnish with fried sage leaves, and serve immediately. Tip: The pumpkin flesh will meld into the risotto as you scoop it out, adding a sweet, earthy depth.

Creamy, with a hint of sweetness from the pumpkin and an earthy undertone from the mushrooms, this risotto is a showstopper. Serve it right from the pumpkin for a dramatic presentation that’s as Instagram-worthy as it is delicious.

Whole Pumpkin Stew with Beef and Barley

Mmm, there’s something utterly comforting about digging into a hearty stew, especially when it’s cooked inside a whole pumpkin. It’s not just a meal; it’s an experience that brings a touch of whimsy and a whole lot of flavor to your table. I remember the first time I tried this method; the pumpkin transformed into this edible bowl that soaked up all the delicious juices, making every bite a little celebration of fall.

Ingredients

• 1 small sugar pumpkin (about 4 lbs)
• 1 lb beef chuck, cut into 1-inch cubes
• 1/2 cup pearl barley
• 2 cups beef broth
• 1 onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• A splash of olive oil
• A couple of sprigs of thyme
• Salt and pepper, to your liking

Instructions

1. Preheat your oven to 375°F. Carefully cut the top off the pumpkin and scoop out the seeds and strings, just like you’re carving a jack-o’-lantern.
2. Heat a splash of olive oil in a large pot over medium-high heat. Add the beef cubes and brown them on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to get a nice sear.
3. Toss in the onion, carrots, celery, and garlic. Cook until the veggies start to soften, about 5 minutes.
4. Stir in the barley, beef broth, thyme, and a good pinch of salt and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes. Tip: The barley will finish cooking in the oven.
5. Carefully pour the stew into the hollowed-out pumpkin. Place the pumpkin lid back on and bake for about 1 hour, until the pumpkin flesh is tender when pierced with a fork. Tip: Place the pumpkin on a baking sheet to catch any spills.

You’ll love how the pumpkin flesh melds with the stew, adding a subtle sweetness and creamy texture. Serve it right at the table, scooping out bits of pumpkin with each serving for a truly autumnal feast.

Whole Pumpkin Pie with Cinnamon and Nutmeg

Picture this: a crisp autumn afternoon, the leaves are turning, and there’s a chill in the air that makes you crave something warm and spiced. That’s exactly when I decided to whip up this Whole Pumpkin Pie with Cinnamon and Nutmeg. It’s not just a pie; it’s a hug in dessert form, perfect for those cozy fall gatherings or just because you deserve a slice of happiness.

Ingredients

• 1 whole pumpkin (about 3 pounds), because size matters when it comes to pie
• 1 1/2 cups of sugar, for that sweet, sweet love
• 1 teaspoon of cinnamon, because what’s pumpkin pie without it?
• 1/2 teaspoon of nutmeg, for a little extra warmth
• 2 eggs, to bind all that goodness together
• 1 cup of evaporated milk, for creaminess
• A pinch of salt, to balance the sweetness
• 1 unbaked pie crust, because we’re not savages

Instructions

1. Preheat your oven to 425°F. A hot oven is key to a perfectly crisp crust.
2. Cut the pumpkin in half and scoop out the seeds. Save them for roasting later if you’re into that.
3. Place the pumpkin halves cut side down on a baking sheet and bake for about 45 minutes, or until the flesh is soft. Tip: A fork should glide in easily when it’s ready.
4. Let the pumpkin cool, then scoop out the flesh into a bowl. Discard the skin.
5. Mash the pumpkin flesh until smooth. No lumps allowed here, unless you’re into that texture.
6. In a separate bowl, mix the sugar, cinnamon, nutmeg, and salt. Then, beat in the eggs and evaporated milk until well combined.
7. Stir the pumpkin into the mixture until it’s all one happy family.
8. Pour the filling into the unbaked pie crust. Smooth the top with a spatula for that Instagram-worthy finish.
9. Bake at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for another 45 minutes. Tip: The pie is done when a knife inserted in the center comes out clean.
10. Let the pie cool on a wire rack. Resist the urge to dive in immediately; patience is a virtue.

Luscious and creamy with just the right amount of spice, this pie is a fall masterpiece. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Either way, it’s bound to disappear fast, so you might want to make two.

Whole Pumpkin Pancakes with Maple Syrup

Mornings in my kitchen are all about experimenting with flavors that warm the soul, and nothing says cozy like the aroma of pumpkin pancakes sizzling on the griddle. I stumbled upon this recipe during a weekend getaway to Vermont, where the maple syrup flows as freely as the conversation, and it’s been a fall favorite ever since.

Ingredients

• 1 cup of pumpkin puree (homemade or canned, but let’s keep it real, I use canned)
• A couple of cups of all-purpose flour
• A splash of milk (any kind you like, I go for almond)
• 2 large eggs (room temperature, they mix better)
• A generous drizzle of maple syrup (the real deal, please)
• A pinch of salt (because balance)
• 1 tbsp of baking powder (for that fluff)
• A dash of cinnamon (or more, I don’t judge)

Instructions

1. In a large bowl, whisk together the pumpkin puree, eggs, and milk until smooth.
2. Sift in the flour, baking powder, cinnamon, and salt. Mix until just combined; a few lumps are okay. Tip: Overmixing leads to tough pancakes.
3. Heat a non-stick skillet over medium heat (about 350°F) and lightly grease it.
4. Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for those bubbles—it’s the pancake telling you it’s ready to flip.
5. Flip and cook for another 1-2 minutes until golden brown. Tip: Keep finished pancakes warm in a 200°F oven while you cook the rest.
6. Serve hot with a generous drizzle of maple syrup.

Unbelievably fluffy with just the right amount of spice, these pancakes are a hug in breakfast form. Try stacking them high with a dollop of whipped cream and a sprinkle of pecans for an extra indulgent twist.

Whole Pumpkin Bread with Walnuts

Goodness, there’s something utterly magical about the aroma of pumpkin bread wafting through the house on a crisp morning. It takes me back to my grandma’s kitchen, where every fall, she’d bake this very recipe, filling the air with warmth and nostalgia. Today, I’m sharing my twist on her classic, loaded with crunchy walnuts for that perfect bite.

Ingredients

• 2 cups of all-purpose flour (because sometimes, simple is best)
• 1 cup of pumpkin puree (homemade or canned, no judgment here)
• 3/4 cup of brown sugar (for that deep, caramel-like sweetness)
• 1/2 cup of chopped walnuts (because texture is everything)
• 2 large eggs (room temperature, please)
• 1/2 cup of melted butter (a little indulgence never hurt)
• 1 tsp of vanilla extract (a splash of love)
• 1 tsp of baking soda (the rise to the occasion hero)
• 1/2 tsp of salt (to balance the sweetness)
• 1 tbsp of pumpkin pie spice (because it’s not pumpkin bread without it)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. Tip: Lining it with parchment paper makes removal a breeze.
2. In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This ensures your spices are evenly distributed.
3. In another bowl, mix the pumpkin puree, brown sugar, eggs, melted butter, and vanilla extract until smooth. Tip: Don’t overmix to keep the bread tender.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Then, stir in the chopped walnuts.
5. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tip: Sprinkle a few extra walnuts on top for a pretty finish.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The wait is the hardest part!

Best enjoyed warm, this pumpkin bread is moist, fragrant, and packed with texture from the walnuts. Try serving it with a dollop of whipped cream or a drizzle of caramel for an extra special treat.

Whole Pumpkin Muffins with Cream Cheese Frosting

Remember those chilly autumn mornings when all you wanted was something warm, spicy, and downright comforting? That’s exactly what inspired me to whip up these whole pumpkin muffins with cream cheese frosting. They’re like a hug in muffin form, perfect for those days when you need a little extra coziness.

Ingredients

• 2 cups of whole wheat flour (because we’re keeping it wholesome)
• 1 cup of pumpkin puree (homemade or canned, no judgment here)
• 3/4 cup of brown sugar (for that deep, molasses-y sweetness)
• 1/2 cup of melted coconut oil (a splash of healthy fats)
• 2 eggs (the glue that holds our muffin dreams together)
• 1 tsp of vanilla extract (because vanilla makes everything better)
• 1 tbsp of pumpkin pie spice (hello, autumn in a jar)
• 1 tsp of baking soda (our rise to fluffy perfection)
• A pinch of salt (to balance all that sweetness)
• For the frosting: 4 oz of cream cheese, 1/4 cup of butter, and 1 cup of powdered sugar (because what’s a muffin without frosting?)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with paper liners. This ensures no sticking and easy cleanup.
2. In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Tip: Sifting the flour can make your muffins even lighter.
3. In another bowl, mix the pumpkin puree, brown sugar, coconut oil, eggs, and vanilla until smooth. Tip: Room temperature eggs mix better, so take them out ahead of time.
4. Gently fold the wet ingredients into the dry until just combined. Overmixing can lead to dense muffins, so a few lumps are okay.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full. This gives them room to rise without overflowing.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
7. While the muffins cool, beat together the cream cheese, butter, and powdered sugar until smooth and fluffy. This is the perfect time to taste test—just saying.
8. Once the muffins are completely cool, frost them generously. They’re best enjoyed the same day, but let’s be real, they won’t last that long.

Unbelievably moist and packed with pumpkin spice flavor, these muffins are a fall must-have. Try serving them with a drizzle of caramel or a sprinkle of toasted pecans for an extra special touch.

Whole Pumpkin Cheesecake with Gingersnap Crust

Amazing how a simple pumpkin can transform into a show-stopping dessert, right? I remember the first time I tried making a whole pumpkin cheesecake; it was a chilly fall evening, and the aroma of spices filled my kitchen, making it feel like a hug. Now, it’s my go-to recipe for impressing guests or treating myself on a lazy Sunday.

Ingredients

• 1 small sugar pumpkin (about 3 pounds)
• A couple of cups of gingersnap cookies, crushed
• A stick of unsalted butter, melted
• A splash of vanilla extract
• 2 packages (8 oz each) of cream cheese, softened
• A cup of granulated sugar
• 3 large eggs
• A teaspoon of ground cinnamon
• A half teaspoon of ground nutmeg
• A pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cut the top off the pumpkin and scoop out the seeds and strings. Place it on the prepared baking sheet.
3. In a bowl, mix the crushed gingersnaps with melted butter until it resembles wet sand. Press this mixture into the bottom of the pumpkin to form a crust.
4. Bake the pumpkin with the crust for about 10 minutes, just to set the crust. Let it cool slightly.
5. In a large bowl, beat the cream cheese until smooth. Gradually add sugar, then eggs one at a time, mixing well after each addition.
6. Stir in vanilla extract, cinnamon, nutmeg, and a pinch of salt until everything is well combined.
7. Pour the cheesecake filling into the pre-baked pumpkin. Tap the pumpkin gently on the counter to remove any air bubbles.
8. Bake for about 50 minutes, or until the filling is set but still slightly wobbly in the center.
9. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
10. Chill in the refrigerator for at least 4 hours, or overnight, before serving.

Velvety smooth with a spicy crunch from the gingersnap crust, this cheesecake is a dream. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an extra cozy touch.

Whole Pumpkin Lasagna with Ricotta and Spinach

Kind of like that cozy sweater you can’t wait to slip into when the leaves start to turn, this Whole Pumpkin Lasagna with Ricotta and Spinach is the comfort food you’ve been craving. I stumbled upon this recipe during a weekend visit to a friend’s farm, where pumpkins were as plentiful as the autumn air was crisp.

Ingredients

• 1 small sugar pumpkin (about 3 lbs), hollowed out
• 9 lasagna noodles
• 2 cups ricotta cheese
• 2 cups fresh spinach, roughly chopped
• 1 egg
• 1/2 tsp nutmeg
• 1/2 tsp salt
• A splash of olive oil
• 2 cups marinara sauce
• 1 cup shredded mozzarella
• A couple of fresh basil leaves for garnish

Instructions

1. Preheat your oven to 375°F. This is the perfect temp to cook the pumpkin evenly without drying it out.
2. Boil the lasagna noodles according to the package instructions until al dente, then drain and set aside. Tip: Add a splash of olive oil to the water to prevent sticking.
3. In a bowl, mix the ricotta, spinach, egg, nutmeg, and salt. This is your creamy, dreamy filling.
4. Brush the inside of the hollowed pumpkin with olive oil. This little step ensures every bite is as flavorful as the last.
5. Layer the bottom of the pumpkin with a third of the marinara sauce, followed by three noodles, and half of the ricotta mixture. Repeat the layers, finishing with marinara on top.
6. Sprinkle the mozzarella over the top layer of marinara. It’s going to get all golden and bubbly—just wait.
7. Cover the pumpkin with foil and bake for 45 minutes. Then, remove the foil and bake for another 15 minutes until the cheese is perfectly melted.
8. Let it sit for 10 minutes before slicing. This patience-testing step ensures your layers stay picture-perfect.
9. Garnish with fresh basil leaves before serving. Because we eat with our eyes first, right?

Every bite of this lasagna is a harmony of creamy ricotta, earthy spinach, and sweet pumpkin, all hugged by tender noodles. Serve it right from the pumpkin for a show-stopping dinner party centerpiece, or enjoy it as a hearty weeknight meal that promises leftovers are just as good the next day.

Whole Pumpkin Chili with Black Beans

Fall is my absolute favorite time to experiment with cozy, hearty dishes that bring warmth to the table. This whole pumpkin chili with black beans is a game-changer for those chilly evenings when you crave something comforting yet packed with nutrients. I stumbled upon this recipe during a pumpkin patch visit last year, and it’s been a staple ever since.

Ingredients

• 1 medium sugar pumpkin (about 3 lbs)
• A couple of tablespoons of olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 1 bell pepper, chopped
• A splash of vegetable broth
• 2 cans (15 oz each) black beans, rinsed and drained
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons chili powder
• 1 teaspoon cumin
• A pinch of salt and pepper
• A handful of fresh cilantro, chopped

Instructions

1. Preheat your oven to 375°F. Carefully cut the top off the pumpkin and scoop out the seeds and strings. Brush the inside with a bit of olive oil and place it on a baking sheet. Roast for about 20 minutes until slightly tender.
2. While the pumpkin roasts, heat the remaining olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
3. Pour in the vegetable broth to deglaze the pot, then add the black beans, diced tomatoes, chili powder, cumin, salt, and pepper. Stir well and let it simmer for 15 minutes.
4. Once the pumpkin is ready, carefully fill it with the chili mixture. Return it to the oven and bake for another 30 minutes until the pumpkin is fully tender.
5. Garnish with fresh cilantro before serving. Tip: For an extra kick, add a diced jalapeño to the chili mixture. Another tip: Save the pumpkin seeds, roast them with a bit of salt for a crunchy snack. Final tip: Let the chili sit for 10 minutes after baking for the flavors to meld beautifully.

Perfectly tender pumpkin flesh mingles with the robust chili, creating a dish that’s as visually stunning as it is delicious. Serve it right in the pumpkin for a show-stopping presentation that’ll have everyone reaching for seconds.

Whole Pumpkin Pasta with Sage Butter Sauce

Believe it or not, the first time I tried making Whole Pumpkin Pasta with Sage Butter Sauce, it was a chilly autumn evening, and I was craving something that felt like a hug in a bowl. This dish, with its creamy sauce and tender pumpkin, turned out to be just that—comfort food at its finest.

Ingredients

• 1 small sugar pumpkin, about 3 lbs
• 12 oz of your favorite pasta (I’m partial to fettuccine for this one)
• A stick of unsalted butter (because why not?)
• A handful of fresh sage leaves, roughly chopped
• A splash of heavy cream, just to make it extra indulgent
• A couple of garlic cloves, minced
• Salt and freshly ground black pepper, to bring it all together
• A sprinkle of grated Parmesan, for serving

Instructions

1. Preheat your oven to 375°F. While it’s heating up, cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Roast for about 45 minutes, or until the flesh is fork-tender.
2. Once the pumpkin is cool enough to handle, scoop out the flesh and set aside. This is your golden ticket to creamy pasta heaven.
3. Cook the pasta according to the package instructions, but save a cup of the pasta water before draining. Trust me, you’ll want this starchy liquid gold later.
4. In a large skillet, melt the butter over medium heat. Add the sage and garlic, cooking until the sage is crispy and the garlic is fragrant, about 2 minutes. Tip: Keep an eye on the garlic to prevent it from burning.
5. Add the roasted pumpkin to the skillet, mashing it slightly with the back of a spoon. Stir in the heavy cream and a splash of the reserved pasta water to loosen the sauce.
6. Toss in the cooked pasta, adding more pasta water as needed to coat the noodles beautifully. Season with salt and pepper to taste. Tip: The sauce should cling to the pasta, not pool at the bottom of the skillet.
7. Serve hot, with a generous sprinkle of Parmesan on top. Tip: For an extra touch of elegance, garnish with a few whole sage leaves fried in butter until crisp.

What makes this dish truly special is the way the sweet, nutty pumpkin pairs with the earthy sage and rich butter sauce. It’s a symphony of fall flavors that’s perfect for a cozy dinner at home. Try serving it with a side of crusty bread to soak up every last bit of that delicious sauce.

Whole Pumpkin Gratin with Gruyere Cheese

Zesty flavors and cozy vibes are what come to mind when I think of this Whole Pumpkin Gratin with Gruyere Cheese. It’s a dish that screams autumn but let’s be honest, I make it year-round because who can resist that cheesy, creamy goodness? Plus, it’s a showstopper at dinner parties, and the best part? It’s easier to make than it looks.

Ingredients

• 1 small pumpkin (about 3 lbs), top cut off and seeds scooped out
• A couple of cups of heavy cream
• A splash of olive oil
• 2 cups of grated Gruyere cheese
• A pinch of nutmeg
• Salt and pepper to make it just right

Instructions

1. Preheat your oven to 375°F because we’re getting this party started.
2. Drizzle that splash of olive oil inside the pumpkin and give it a little rub to make sure it’s fully coated. This helps the skin get nice and tender.
3. In a bowl, mix the heavy cream, Gruyere cheese, nutmeg, salt, and pepper. Pour this heavenly mixture into the pumpkin.
4. Place the pumpkin on a baking sheet (trust me, you don’t want to skip this unless you enjoy cleaning your oven).
5. Bake for about 1 hour and 15 minutes. You’ll know it’s done when the pumpkin flesh is fork-tender and the top is golden and bubbly.
6. Let it sit for 10 minutes before serving. This waiting period is crucial for the flavors to meld together beautifully.

Now, the moment you’ve been waiting for. Not only does this dish have a creamy, dreamy texture that pairs perfectly with the slight sweetness of the pumpkin, but it also makes for an unforgettable presentation. Try serving it right out of the pumpkin for that wow factor, and watch as your guests dig in with delight.

Whole Pumpkin Stir-Fry with Tofu and Vegetables

Diving into the heart of autumn, I stumbled upon a dish that not only warms the soul but also brings a festive touch to the table. Whole Pumpkin Stir-Fry with Tofu and Vegetables is my go-to when I want something hearty, healthy, and visually stunning. It’s a dish that tells a story, especially when I’m cooking for friends who appreciate a good mix of textures and flavors.

Ingredients

• 1 small pumpkin, about 2 cups when cubed
• A block of firm tofu, pressed and cubed
• A couple of cups of mixed vegetables (I love bell peppers and broccoli here)
• A splash of olive oil
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• A pinch of red pepper flakes
• 2 cloves of garlic, minced

Instructions

1. Preheat your oven to 375°F. While it’s heating, cube the pumpkin into bite-sized pieces.
2. Toss the pumpkin cubes with a splash of olive oil and a pinch of salt, then spread them on a baking sheet. Roast for 25 minutes, or until they’re fork-tender.
3. Heat a large skillet over medium heat and add another splash of olive oil. Add the minced garlic and sauté for about 30 seconds, until fragrant.
4. Add the cubed tofu to the skillet. Cook for about 5 minutes, turning occasionally, until all sides are golden brown.
5. Throw in the mixed vegetables and cook for another 5 minutes. Tip: If you like your veggies crunchier, add them a bit later.
6. Mix in the roasted pumpkin, soy sauce, maple syrup, and red pepper flakes. Stir everything together and cook for another 2 minutes to let the flavors meld. Tip: The maple syrup adds a subtle sweetness that balances the soy sauce perfectly.
7. Serve hot. Tip: For an extra touch, sprinkle some sesame seeds on top before serving.

Unbelievably, the pumpkin stays wonderfully tender, while the tofu adds a satisfying chew. The vegetables bring a fresh crunch, making every bite a delightful contrast. I love serving this over a bed of quinoa or brown rice for a complete meal that’s as nutritious as it is delicious.

Whole Pumpkin Salad with Arugula and Goat Cheese

Unbelievably, the first time I tried making a whole pumpkin salad, it was a happy accident. I had this beautiful pumpkin sitting on my counter, and arugula that needed to be used up, and voilà, this dish was born. It’s become a fall staple in my house, perfect for when you want something a little fancy but surprisingly easy to make.

Ingredients

• 1 small pumpkin (about 3 lbs)
• A couple of cups of arugula
• A handful of crumbled goat cheese
• A splash of olive oil
• 1 tbsp of honey
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F. This is the perfect temperature to roast the pumpkin without burning it.
2. Cut the pumpkin in half and scoop out the seeds. Pro tip: Save the seeds for roasting later—they make a great snack!
3. Drizzle the pumpkin halves with a splash of olive oil and a pinch of salt. Place them cut-side down on a baking sheet.
4. Roast for about 45 minutes, or until the pumpkin is tender when poked with a fork. The edges should be slightly caramelized.
5. Let the pumpkin cool for a few minutes, then slice it into wedges. Be gentle—it’s tender!
6. In a large bowl, toss the arugula with a little more olive oil, the honey, and another pinch of salt and pepper. The honey adds a sweet contrast to the peppery arugula.
7. Arrange the pumpkin wedges on a platter, top with the dressed arugula, and sprinkle generously with goat cheese. The creaminess of the cheese is divine with the warm pumpkin.

What I love most about this dish is how the warm pumpkin melts the goat cheese just a bit, creating a creamy, dreamy texture. Serve it as a main for a light dinner, or as a side that’ll steal the show at any fall gathering.

Whole Pumpkin Hummus with Roasted Garlic

Zesty flavors and cozy vibes are what I’m all about, especially when it comes to creating dishes that are as fun to make as they are to eat. Today, I’m sharing something that’s been a hit at my fall gatherings—a whole pumpkin hummus with roasted garlic that’s as Instagram-worthy as it is delicious. Trust me, it’s a game-changer for your snack table.

Ingredients

• 1 small sugar pumpkin (about 3 pounds)
• A couple of heads of garlic
• A generous glug of olive oil
• 1 can (15 oz) of chickpeas, drained and rinsed
• A splash of lemon juice
• 2 tablespoons tahini
• A pinch of salt
• A dash of cumin

Instructions

1. Preheat your oven to 400°F. Cut the pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet. Wrap the garlic heads in foil and place them on the same sheet. Roast for about 45 minutes, or until the pumpkin is tender and the garlic is soft and golden.
2. Let the pumpkin and garlic cool slightly, then scoop the pumpkin flesh into a food processor. Squeeze the roasted garlic cloves out of their skins and add them in too.
3. Add the chickpeas, a generous glug of olive oil, a splash of lemon juice, tahini, a pinch of salt, and a dash of cumin to the food processor. Blend until smooth. If it’s too thick, add a little water or more olive oil until you reach your desired consistency.
4. Season with more salt or lemon juice if needed, then transfer to a bowl. Drizzle with a little more olive oil and a sprinkle of cumin for garnish.

You’ll love the creamy texture and the deep, roasted flavors of this hummus. It’s perfect with pita chips, but I also love spreading it on toast with a few slices of avocado for a quick, satisfying lunch.

Whole Pumpkin Ice Cream with Caramel Swirl

Amazing how a simple pumpkin can transform into a show-stopping dessert, right? I stumbled upon this Whole Pumpkin Ice Cream with Caramel Swirl recipe during a cozy autumn evening, and it’s been a hit at every gathering since. The combination of creamy ice cream with the earthy sweetness of pumpkin and a gooey caramel swirl is just unreal.

Ingredients

• 1 small sugar pumpkin (about 3 lbs)
• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 5 large egg yolks
• A pinch of salt
• 1 tsp vanilla extract
• 1/2 cup homemade or store-bought caramel sauce

Instructions

1. Preheat your oven to 375°F. Cut the top off the pumpkin and scoop out the seeds and strings. Place it on a baking sheet and roast for about 45 minutes, or until the flesh is tender. Let it cool slightly.
2. Scoop out the pumpkin flesh and puree it in a blender until smooth. You’ll need about 1 1/2 cups of puree.
3. In a medium saucepan, heat the heavy cream, milk, and half the sugar over medium heat until it just begins to simmer. Remove from heat.
4. In a separate bowl, whisk the egg yolks with the remaining sugar and salt until pale and thick. Slowly whisk in the hot cream mixture to temper the eggs.
5. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This should take about 5-7 minutes.
6. Strain the custard into a clean bowl and whisk in the pumpkin puree and vanilla extract. Cover and chill in the fridge for at least 4 hours, or overnight.
7. Churn the chilled mixture in your ice cream maker according to the manufacturer’s instructions. As you transfer it to a container, layer in the caramel sauce to create swirls.
8. Freeze for another 2 hours before serving to let it firm up.

Zesty and rich, this ice cream has a velvety texture that pairs beautifully with the sharp sweetness of caramel. Try serving it in small pumpkin shells for an extra festive touch at your next dinner party.

Whole Pumpkin Smoothie with Banana and Almond Milk

Craving something cozy yet refreshing for these warm summer mornings? I stumbled upon this Whole Pumpkin Smoothie with Banana and Almond Milk recipe during my quest for the perfect breakfast blend, and it’s been a game-changer. The combination of pumpkin’s earthiness with the sweetness of banana and the creaminess of almond milk is just divine.

Ingredients

• 1 cup of pumpkin puree (homemade or canned, but make sure it’s pure pumpkin)
• 1 ripe banana (the spottier, the better for sweetness)
• A splash of almond milk (about 1/2 cup, but adjust to your liking)
• A couple of ice cubes (for that chilly morning kick)
• A dash of cinnamon (because what’s pumpkin without it?)

Instructions

1. Start by adding the pumpkin puree and banana into your blender. This duo forms the base of your smoothie, so make sure they’re well blended.
2. Pour in the almond milk. Tip: Start with a little less than you think you need; you can always add more to reach your desired consistency.
3. Throw in the ice cubes and sprinkle that dash of cinnamon on top. Tip: If you’re using frozen banana, you might skip the ice for a thicker texture.
4. Blend everything on high for about 30 seconds, or until the mixture is smooth and homogenous. Tip: Pause halfway to scrape down the sides of the blender to ensure everything gets evenly mixed.
5. Give it a quick taste test. Need it sweeter? A drizzle of honey or maple syrup can do wonders.

What I love most about this smoothie is its velvety texture and how the flavors meld together so beautifully. Serve it in a hollowed-out mini pumpkin for an Instagram-worthy breakfast or just enjoy it straight from your favorite glass—it’s delicious either way.

Whole Pumpkin Cookies with Chocolate Chips

Every fall, I find myself craving the cozy flavors of pumpkin, and these Whole Pumpkin Cookies with Chocolate Chips are my go-to treat. They’re soft, packed with flavor, and just the right amount of sweet, making them perfect for any autumn gathering or a quiet afternoon with a cup of tea.

Ingredients

• 2 cups of all-purpose flour
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/2 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 cup of canned pumpkin puree
• 1 cup of chocolate chips
• A splash of milk (if needed)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Tip: Sifting the flour can make your cookies lighter.
3. In a large bowl, beat the softened butter and sugar together until fluffy, about 2 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating well after each addition.
5. Mix in the pumpkin puree until well combined. The mixture might look a bit wet; that’s okay.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Tip: Overmixing can lead to tough cookies.
7. Fold in the chocolate chips. If the dough seems too thick, add a splash of milk to loosen it up.
8. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are just starting to turn golden. Tip: They’ll continue to cook a bit on the baking sheet after you take them out, so don’t overbake.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

You’ll love how these cookies are moist and cake-like, with bursts of chocolate in every bite. Try serving them warm with a scoop of vanilla ice cream for an extra special treat.

Whole Pumpkin Waffles with Pecans

How many times have you passed by those cute little pumpkins at the grocery store and wondered what to do with them? Well, wonder no more! I recently experimented with turning a whole pumpkin into the most delightful waffles, and let me tell you, the result was nothing short of magical. The addition of pecans brings a lovely crunch that contrasts beautifully with the soft, spiced waffles.

Ingredients

• 1 small sugar pumpkin (about 2 cups of puree)
• 2 cups of all-purpose flour
• 1/2 cup of packed brown sugar
• 1 tbsp of baking powder
• 1 tsp of cinnamon
• 1/2 tsp of nutmeg
• A pinch of salt
• 2 large eggs
• 1 1/2 cups of milk
• 1/4 cup of melted butter
• A splash of vanilla extract
• A handful of pecans, roughly chopped

Instructions

1. Preheat your waffle iron to 375°F. This ensures your waffles get that perfect golden crust.
2. Cut the pumpkin in half, scoop out the seeds, and roast it cut-side down at 400°F for about 45 minutes until soft. Let it cool, then scoop out the flesh and puree it until smooth. You’ll need about 2 cups.
3. In a large bowl, whisk together the flour, brown sugar, baking powder, cinnamon, nutmeg, and salt. Tip: Sifting the flour can make your waffles lighter.
4. In another bowl, beat the eggs, then mix in the milk, melted butter, and vanilla. Stir in the pumpkin puree.
5. Combine the wet and dry ingredients until just mixed. Fold in the pecans. Tip: Don’t overmix to keep the waffles tender.
6. Pour about 1/2 cup of batter onto the hot waffle iron and cook until the steam stops and the waffles are crisp, about 5 minutes. Tip: Keep cooked waffles warm in a 200°F oven while you finish the batch.

Delightfully crisp on the outside and fluffy on the inside, these waffles are a fall morning dream. Serve them with a dollop of whipped cream and a drizzle of maple syrup for an extra indulgent breakfast. Or, for a fun twist, sandwich them with a scoop of vanilla ice cream for a dessert waffle.

Whole Pumpkin Tacos with Avocado Crema

Sometimes, the best meals come from the simplest ideas, like turning a whole pumpkin into a taco shell. I stumbled upon this concept during a cozy autumn evening when I was craving something hearty yet healthy, and let me tell you, it was a game-changer.

Ingredients

• 1 small pumpkin (about 3 lbs)
• A couple of tablespoons of olive oil
• A pinch of salt and pepper
• 1 cup of black beans, rinsed and drained
• 1 cup of corn kernels
• A splash of lime juice
• 1 avocado
• A dollop of sour cream
• A handful of cilantro, chopped
• 1 teaspoon of cumin
• 1/2 teaspoon of chili powder

Instructions

1. Preheat your oven to 375°F. This is the perfect temperature to roast the pumpkin without burning it.
2. Cut the top off the pumpkin and scoop out the seeds. Pro tip: Save the seeds for roasting later as a snack!
3. Rub the inside of the pumpkin with olive oil, then sprinkle with salt and pepper. This will help it get nice and crispy.
4. Place the pumpkin on a baking sheet and roast for about 45 minutes, or until the flesh is fork-tender.
5. While the pumpkin is roasting, mix the black beans, corn, lime juice, cumin, and chili powder in a bowl. Let it sit to marinate; the flavors will meld beautifully.
6. For the avocado crema, mash the avocado and mix it with sour cream and a bit more lime juice. Stir in the chopped cilantro for a fresh kick.
7. Once the pumpkin is ready, let it cool for a few minutes, then fill it with the bean and corn mixture.
8. Drizzle the avocado crema over the top before serving.

Perfect for a fall dinner, these whole pumpkin tacos offer a delightful contrast between the creamy avocado crema and the smoky, spiced filling. Try serving them right out of the pumpkin for a fun, family-style meal that’s sure to impress.

Whole Pumpkin Pizza with Caramelized Onions

Wow, have you ever thought about turning a whole pumpkin into a pizza? That’s exactly what I did last fall, and let me tell you, it was a game-changer. The sweetness of the pumpkin paired with the deep flavors of caramelized onions is something you’ve got to try.

Ingredients

• 1 small pumpkin (about 3 pounds)
• A couple of tablespoons of olive oil
• 1 large onion, thinly sliced
• A pinch of salt
• A splash of balsamic vinegar
• 1 cup of shredded mozzarella cheese
• A handful of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. This is the perfect temp to get your pumpkin tender without burning it.
2. Cut the top off your pumpkin and scoop out the seeds. Pro tip: Save those seeds for roasting later!
3. Drizzle the inside of the pumpkin with a bit of olive oil and sprinkle with salt. Pop it in the oven for about 25 minutes until it’s just starting to soften.
4. While the pumpkin is baking, heat a tablespoon of olive oil in a pan over medium heat. Add your sliced onions and a pinch of salt, stirring occasionally. After about 10 minutes, when they’re golden, add a splash of balsamic vinegar to caramelize them perfectly.
5. Once the pumpkin is out of the oven, layer the caramelized onions inside, followed by the shredded mozzarella and thyme leaves.
6. Bake for another 15 minutes until the cheese is bubbly and slightly golden.

Here’s the deal: the pumpkin becomes this creamy, dreamy base that contrasts beautifully with the crispy cheese and sweet onions. Serve it right out of the pumpkin for a show-stopping dinner party centerpiece.

Conclusion

Unleash the flavors of autumn with these 25 delicious whole pumpkin recipes that promise to warm your heart and home. From savory dishes to sweet treats, there’s something for every taste. We’d love to hear which recipes become your favorites—drop us a comment below! Don’t forget to share the pumpkin love by pinning this article on Pinterest for your fellow home cooks to enjoy. Happy cooking!