Savor the cozy flavors of fall with these 20 delicious and healthy pumpkin recipes! From quick weeknight dinners to comforting seasonal favorites, we’ve gathered creative dishes that make the most of autumn’s star ingredient. Whether you’re craving something sweet or savory, this roundup has you covered. Get ready to fill your kitchen with warmth and inspiration—let’s dive into these tasty ideas!
Roasted Pumpkin and Quinoa Salad
Even as winter settles in, this roasted pumpkin and quinoa salad brings vibrant color and satisfying warmth to your table. It’s a perfect balance of hearty roasted vegetables and fluffy quinoa that comes together with minimal effort for a nutritious meal. Follow these simple steps to create a dish that’s both comforting and nourishing.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– Pumpkin – 1 small (about 2 cups cubed)
– Olive oil – 2 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Quinoa – 1 cup
– Water – 2 cups
– Lemon juice – 2 tbsp
– Maple syrup – 1 tbsp
– Fresh parsley – ¼ cup chopped
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the pumpkin, remove the seeds, and cut it into 1-inch cubes.
3. Toss the pumpkin cubes with 1 tablespoon of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of black pepper on the baking sheet.
4. Roast the pumpkin for 25-30 minutes until tender and lightly browned at the edges, flipping halfway through for even cooking.
5. While the pumpkin roasts, rinse the quinoa thoroughly under cold water in a fine-mesh strainer to remove its natural bitterness.
6. Combine the rinsed quinoa and 2 cups of water in a saucepan, bring to a boil over high heat, then reduce to a simmer and cover.
7. Cook the quinoa for 15 minutes until all water is absorbed and the grains are fluffy, then remove from heat and let it sit covered for 5 minutes to steam.
8. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, maple syrup, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of black pepper to make the dressing.
9. Fluff the cooked quinoa with a fork and transfer it to a large mixing bowl.
10. Add the roasted pumpkin and chopped parsley to the quinoa in the bowl.
11. Pour the dressing over the salad and gently toss everything together until evenly coated.
The roasted pumpkin offers a sweet, caramelized softness against the fluffy, nutty quinoa, while the lemon-maple dressing adds a bright, tangy finish. Serve it warm as a main dish or chilled the next day—it also pairs beautifully with grilled chicken or crumbled feta for extra protein.
Healthy Pumpkin Spice Smoothie
Mixing up a seasonal favorite doesn’t have to mean indulging in heavy desserts. This Healthy Pumpkin Spice Smoothie offers all the warm, comforting flavors of fall in a quick, nutritious drink that’s perfect for a busy morning or a post-workout refuel.
Serving: 1 | Pre Time: 5 minutes | Cooking Time: 0 minutes
Ingredients
– Frozen banana – 1 medium
– Pumpkin puree – ½ cup
– Almond milk – 1 cup
– Maple syrup – 1 tbsp
– Pumpkin pie spice – 1 tsp
– Vanilla extract – ½ tsp
– Ice – ½ cup
Instructions
1. Add 1 medium frozen banana, ½ cup pumpkin puree, 1 cup almond milk, 1 tbsp maple syrup, 1 tsp pumpkin pie spice, and ½ tsp vanilla extract to a high-speed blender.
2. Secure the blender lid tightly to prevent leaks.
3. Blend the mixture on high speed for 45 seconds, or until completely smooth and no banana chunks remain.
4. Add ½ cup of ice to the blender. Tip: For a creamier texture, use fewer ice cubes or blend without ice first, then add ice and pulse briefly.
5. Blend again on high speed for 30 seconds, until the ice is fully incorporated and the smoothie is frothy.
6. Pour the smoothie immediately into a tall glass. Tip: To prevent a mess, pour slowly and use a spatula to scrape down the sides of the blender.
7. Serve right away for the best texture. Tip: If preparing ahead, store in the refrigerator for up to 2 hours and give it a quick stir before drinking, as separation can occur.
Hearty and spiced, this smoothie blends into a velvety, thick consistency that’s satisfying without being heavy. The pumpkin and banana create a naturally sweet base, while the pumpkin pie spice adds a cozy warmth reminiscent of autumn baking. For a festive twist, top it with a sprinkle of cinnamon or a dollop of whipped coconut cream and enjoy it as a wholesome dessert alternative.
Pumpkin and Chickpea Curry
Perfect for a cozy winter evening, this Pumpkin and Chickpea Curry is a hearty, plant-based meal that comes together with minimal effort. Prepare to simmer a fragrant, satisfying dish that fills your kitchen with inviting aromas.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– Olive oil – 1 tbsp
– Onion – 1, diced
– Garlic – 3 cloves, minced
– Ginger – 1 tbsp, grated
– Curry powder – 2 tbsp
– Canned pumpkin puree – 1 (15 oz) can
– Canned chickpeas – 1 (15 oz) can, drained and rinsed
– Vegetable broth – 2 cups
– Coconut milk – 1 (13.5 oz) can
– Salt – 1 tsp
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Sprinkle the curry powder into the pot and toast for 30 seconds to release its oils.
5. Pour in the canned pumpkin puree and stir to combine with the spices.
6. Add the drained and rinsed chickpeas to the pot.
7. Pour in the vegetable broth and coconut milk, stirring until smooth.
8. Season with the salt.
9. Bring the mixture to a boil, then reduce the heat to low.
10. Simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking.
11. Remove from heat after 20 minutes when the curry has thickened slightly.
Unbelievably creamy and warmly spiced, this curry boasts a velvety texture from the pumpkin and a hearty bite from the chickpeas. Serve it over steamed rice or with naan bread for scooping, and consider garnishing with fresh cilantro or a squeeze of lime to brighten the rich flavors.
Baked Pumpkin Oatmeal
Envision a cozy breakfast that practically makes itself while you sleep—this baked pumpkin oatmeal transforms simple ingredients into a warm, spiced dish perfect for chilly mornings. By preparing it the night before, you’ll wake up to a kitchen filled with the comforting aroma of cinnamon and pumpkin, ready to bake and serve with minimal effort. It’s an ideal make-ahead meal that simplifies busy mornings without sacrificing flavor or nutrition.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 45 minutes
Ingredients
– Rolled oats – 2 cups
– Pumpkin puree – 1 cup
– Milk – 1 ½ cups
– Eggs – 2
– Maple syrup – ¼ cup
– Baking powder – 1 tsp
– Cinnamon – 1 tsp
– Salt – ½ tsp
– Vanilla extract – 1 tsp
– Walnuts – ½ cup
Instructions
1. Preheat your oven to 375°F and grease an 8×8-inch baking dish with butter or cooking spray.
2. In a large mixing bowl, combine the rolled oats, pumpkin puree, milk, eggs, maple syrup, baking powder, cinnamon, salt, and vanilla extract.
3. Stir the mixture thoroughly until all ingredients are evenly incorporated and no dry spots remain.
4. Pour the oatmeal batter into the prepared baking dish, using a spatula to spread it into an even layer.
5. Sprinkle the walnuts evenly over the top of the batter, pressing them lightly into the surface to help them adhere during baking.
6. Place the baking dish in the preheated oven and bake for 45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.
7. Remove the baked oatmeal from the oven and let it cool in the dish for 10 minutes before slicing and serving.
8. Serve warm, optionally drizzling with additional maple syrup or a dollop of yogurt for extra richness.
Ultimately, this baked pumpkin oatmeal emerges from the oven with a tender, custard-like texture and a subtly sweet, spiced flavor that pairs beautifully with the crunchy walnuts. For a creative twist, try topping individual servings with a scoop of vanilla ice cream or a sprinkle of toasted coconut to elevate it into a dessert-like treat. Leftovers reheat wonderfully, making it a versatile option for quick breakfasts throughout the week.
Pumpkin and Lentil Soup
Savor the cozy warmth of this simple, nutritious soup that comes together with minimal effort. Perfect for chilly evenings, it combines sweet pumpkin with hearty lentils for a satisfying meal that’s both budget-friendly and packed with flavor. Follow these clear steps to create a comforting bowl in no time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Pumpkin puree – 2 cups
– Brown lentils – 1 cup
– Vegetable broth – 4 cups
– Salt – 1 tsp
– Black pepper – ½ tsp
– Cumin – 1 tsp
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the pumpkin puree and mix well with the onion and garlic, cooking for 2 minutes to deepen the flavor.
5. Add the brown lentils, vegetable broth, salt, black pepper, and cumin to the pot.
6. Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot.
7. Simmer the soup for 25 minutes, stirring every 10 minutes to prevent sticking, until the lentils are tender but not mushy.
8. Taste the soup and adjust seasoning if needed, then remove from heat.
9. Use an immersion blender to puree half of the soup directly in the pot for a creamy texture with some whole lentils remaining, or leave it chunky if preferred.
10. Ladle the soup into bowls and serve immediately.
A velvety smooth base with tender lentils gives this soup a rich, comforting texture, while the cumin adds a warm, earthy note that complements the pumpkin’s natural sweetness. For a creative twist, top it with a dollop of Greek yogurt or a sprinkle of toasted pumpkin seeds to add crunch and contrast.
Low-Sugar Pumpkin Muffins
Let’s bake these wholesome low-sugar pumpkin muffins together, perfect for a cozy holiday breakfast or a healthier snack. This straightforward recipe uses simple ingredients and clear steps, so even if you’re new to baking, you’ll end up with delicious, moist muffins. We’ll focus on technique to ensure success every time.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 22 minutes
Ingredients
– All-purpose flour – 1 ½ cups
– Baking powder – 1 tsp
– Baking soda – ½ tsp
– Salt – ¼ tsp
– Ground cinnamon – 1 tsp
– Pumpkin puree – 1 cup
– Eggs – 2
– Maple syrup – ⅓ cup
– Vegetable oil – ⅓ cup
– Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon until fully combined.
3. In a large bowl, combine the pumpkin puree, eggs, maple syrup, vegetable oil, and vanilla extract, whisking until smooth and uniform.
4. Tip: For best results, use room-temperature eggs to help the batter mix evenly without overworking it.
5. Gradually add the dry ingredients from the medium bowl to the wet ingredients in the large bowl, folding gently with a spatula until just combined; do not overmix to avoid tough muffins.
6. Evenly divide the batter among the 12 muffin cups, filling each about ¾ full.
7. Tip: Use an ice cream scoop for consistent portioning and cleaner results.
8. Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
9. Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes.
10. Transfer the muffins to a wire rack to cool completely for about 30 minutes.
11. Tip: Cooling on a rack prevents sogginess by allowing air to circulate around the muffins.
Soft and tender, these muffins have a subtle sweetness from the maple syrup and a warm spice note from the cinnamon. Serve them warm with a dollop of Greek yogurt for extra protein, or enjoy them as a grab-and-go treat throughout the week.
Pumpkin and Kale Stuffed Shells
Savor the cozy flavors of fall with this vegetarian twist on classic stuffed shells, combining creamy pumpkin with hearty kale for a comforting baked pasta dish that’s perfect for holiday gatherings or weeknight dinners.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– Jumbo pasta shells – 24 shells
– Pumpkin puree – 1 cup
– Kale – 2 cups, chopped
– Ricotta cheese – 1 cup
– Mozzarella cheese – 1 cup, shredded
– Parmesan cheese – ½ cup, grated
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Marinara sauce – 2 cups
– Salt – ½ tsp
– Black pepper – ¼ tsp
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil.
3. Add the jumbo pasta shells to the boiling water and cook for 9 minutes until al dente, then drain and set aside.
4. In a skillet over medium heat, add 1 tbsp of olive oil and sauté the minced garlic for 1 minute until fragrant.
5. Add the chopped kale to the skillet and cook for 3–4 minutes until wilted, stirring occasionally.
6. In a mixing bowl, combine the pumpkin puree, ricotta cheese, sautéed kale and garlic, ½ cup of mozzarella cheese, ¼ cup of Parmesan cheese, ½ tsp salt, and ¼ tsp black pepper, mixing thoroughly.
7. Tip: Taste the filling before stuffing to adjust seasoning if needed, as it’s easier to fix now than after baking.
8. Spread 1 cup of marinara sauce evenly in the bottom of a 9×13-inch baking dish.
9. Stuff each cooked pasta shell with about 2 tbsp of the pumpkin-kale filling, placing them seam-side up in the baking dish.
10. Pour the remaining 1 cup of marinara sauce over the stuffed shells.
11. Sprinkle the remaining ½ cup of mozzarella cheese and ¼ cup of Parmesan cheese on top.
12. Tip: Cover the dish with foil for the first 20 minutes of baking to prevent the cheese from browning too quickly.
13. Bake at 375°F for 25–30 minutes, removing the foil after 20 minutes, until the cheese is melted and bubbly.
14. Let the stuffed shells rest for 5 minutes before serving to allow the filling to set.
15. Tip: For a crispier top, broil for 1–2 minutes at the end, watching closely to avoid burning.
Allowing the shells to rest ensures a creamy, cohesive filling that won’t spill out when served. The pumpkin adds a subtle sweetness that balances the earthy kale and rich cheeses, making each bite comforting and flavorful. Try garnishing with fresh herbs like basil or serving alongside a crisp green salad for a complete meal.
Vegan Pumpkin Mac and Cheese
Wondering how to make a creamy, comforting mac and cheese without dairy? This vegan pumpkin version delivers rich flavor and velvety texture using simple pantry staples. Let’s walk through each step together to create this cozy dish.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Elbow macaroni – 8 oz
– Pumpkin puree – 1 cup
– Raw cashews – ½ cup
– Nutritional yeast – ¼ cup
– Garlic powder – 1 tsp
– Onion powder – 1 tsp
– Smoked paprika – ½ tsp
– Salt – 1 tsp
– Water – 1 cup
– Olive oil – 1 tbsp
Instructions
1. Soak the raw cashews in hot water for 10 minutes to soften them for blending.
2. Bring a large pot of salted water to a boil over high heat.
3. Add the elbow macaroni to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente.
4. Drain the cooked macaroni in a colander and set it aside.
5. Drain the soaked cashews and add them to a high-speed blender.
6. Add the pumpkin puree, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and water to the blender.
7. Blend the mixture on high speed for 2–3 minutes until completely smooth and creamy.
8. Heat the olive oil in the same large pot over medium heat.
9. Pour the blended sauce into the pot and cook for 5 minutes, stirring constantly, until it thickens slightly.
10. Add the drained macaroni to the sauce and stir gently to coat evenly.
11. Cook for an additional 2–3 minutes, stirring occasionally, until heated through.
12. Remove the pot from the heat and let it sit for 2 minutes to allow the flavors to meld.
13. Serve the mac and cheese immediately while warm.
Mildly sweet from the pumpkin and savory from the spices, this dish has a smooth, clingy sauce that coats every noodle. Try topping it with toasted breadcrumbs or fresh herbs for added crunch and brightness, making it perfect for a festive holiday table or a simple weeknight dinner.
Pumpkin and Black Bean Chili
Warm up your kitchen with this hearty, plant-based chili that’s perfect for chilly evenings. It combines the natural sweetness of pumpkin with the earthy richness of black beans for a satisfying, one-pot meal that’s both nourishing and easy to prepare.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– Olive oil – 2 tbsp
– Onion – 1 medium, diced
– Garlic – 3 cloves, minced
– Pumpkin puree – 2 cups
– Black beans – 2 (15-oz) cans, drained and rinsed
– Vegetable broth – 4 cups
– Chili powder – 2 tbsp
– Cumin – 1 tsp
– Salt – 1 tsp
Instructions
1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent and softened, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
4. Pour in the pumpkin puree and stir to combine with the onion and garlic.
5. Add the drained and rinsed black beans, vegetable broth, chili powder, cumin, and salt to the pot.
6. Bring the mixture to a boil over high heat, then reduce the heat to low to maintain a gentle simmer.
7. Cover the pot and let the chili simmer for 30 minutes, stirring every 10 minutes to prevent sticking.
8. After 30 minutes, remove the lid and continue simmering uncovered for 10 more minutes to slightly thicken the chili.
9. Turn off the heat and let the chili rest for 5 minutes before serving to allow the flavors to meld.
Gently ladle this chili into bowls—it will have a thick, stew-like texture with tender beans enveloped in a velvety pumpkin base. The flavor is warmly spiced with a subtle sweetness that pairs beautifully with toppings like avocado slices or a dollop of sour cream. For a creative twist, try serving it over baked sweet potatoes or with a side of cornbread to soak up every last bit.
Healthy Pumpkin Pancakes
Savor the cozy flavors of fall with these wholesome pumpkin pancakes, perfect for a nutritious breakfast or brunch that feels indulgent yet light. Starting with simple pantry staples, this recipe walks you through creating fluffy, golden-brown pancakes infused with warm spices and pumpkin puree. Follow each step carefully for consistent results every time.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– All-purpose flour – 1 cup
– Baking powder – 2 tsp
– Salt – ½ tsp
– Pumpkin pie spice – 1 tsp
– Pumpkin puree – ¾ cup
– Milk – ¾ cup
– Egg – 1 large
– Maple syrup – 2 tbsp
– Vegetable oil – 1 tbsp
– Butter – 2 tbsp
Instructions
1. In a large bowl, whisk together 1 cup of all-purpose flour, 2 tsp of baking powder, ½ tsp of salt, and 1 tsp of pumpkin pie spice until fully combined.
2. In a separate medium bowl, whisk ¾ cup of pumpkin puree, ¾ cup of milk, 1 large egg, and 2 tbsp of maple syrup until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir with a spatula until just combined, being careful not to overmix to avoid tough pancakes.
4. Heat a non-stick skillet or griddle over medium heat and add 1 tbsp of vegetable oil, swirling to coat the surface evenly.
5. For each pancake, scoop ¼ cup of batter onto the hot skillet, spacing them apart to prevent sticking.
6. Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set.
7. Flip each pancake using a spatula and cook for an additional 1–2 minutes, or until golden brown and cooked through; check doneness by pressing lightly—it should spring back.
8. Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil if needed to prevent sticking.
9. Melt 2 tbsp of butter in the skillet and drizzle it over the stacked pancakes for extra richness.
10. Serve the pancakes warm, optionally with additional maple syrup or toppings of choice.
Here, the pancakes boast a tender, fluffy texture with a subtle sweetness from the pumpkin and spices, making them a comforting treat. For a creative twist, top them with a dollop of Greek yogurt and a sprinkle of toasted pecans to enhance the nutty flavors. Enjoy them fresh off the griddle for the best experience, as they pair wonderfully with a hot cup of coffee or tea on a crisp morning.
Pumpkin and Spinach Lasagna Rolls
Unveiling a cozy twist on classic lasagna, these pumpkin and spinach rolls offer a comforting yet vibrant dish perfect for holiday gatherings or weeknight dinners. Using simple ingredients, you’ll create individual servings that bake beautifully and make for impressive presentation.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 35 minutes
Ingredients
– Lasagna noodles – 8 sheets
– Pumpkin puree – 1 cup
– Fresh spinach – 2 cups
– Ricotta cheese – 1 cup
– Mozzarella cheese – 1 cup
– Parmesan cheese – ½ cup
– Marinara sauce – 2 cups
– Olive oil – 1 tbsp
– Garlic – 2 cloves
– Salt – 1 tsp
– Black pepper – ½ tsp
– Nutmeg – ¼ tsp
Instructions
1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with olive oil.
2. Bring a large pot of salted water to a rolling boil and cook the lasagna noodles for 8 minutes until al dente, then drain and lay them flat on a clean kitchen towel to prevent sticking.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat, then sauté 2 minced garlic cloves for 30 seconds until fragrant.
4. Add 2 cups of fresh spinach to the skillet and cook for 2-3 minutes until wilted, then transfer to a bowl and let it cool slightly.
5. In a mixing bowl, combine 1 cup of pumpkin puree, 1 cup of ricotta cheese, the cooled spinach, ½ cup of Parmesan cheese, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of nutmeg, mixing thoroughly with a spatula.
6. Spread ½ cup of marinara sauce evenly across the bottom of the prepared baking dish.
7. Lay one lasagna noodle flat and spoon ¼ cup of the pumpkin-spinach mixture along its length, then roll it up tightly and place it seam-side down in the dish, repeating with all 8 noodles.
8. Pour the remaining 1½ cups of marinara sauce over the rolls, then sprinkle 1 cup of shredded mozzarella cheese on top.
9. Cover the dish with aluminum foil and bake at 375°F for 25 minutes, then remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.
10. Let the lasagna rolls rest for 5 minutes before serving to allow the filling to set.
Baking these rolls yields a delightful contrast: the tender noodles envelop a creamy, savory filling with subtle sweetness from the pumpkin, while the melted cheese adds a gooey richness. For a creative twist, serve them alongside a crisp arugula salad or drizzle with a balsamic reduction to balance the earthy flavors.
Pumpkin Hummus with Whole Wheat Pita
Ready to elevate your snack game with a seasonal twist on a classic dip? This pumpkin hummus combines the earthy sweetness of pumpkin with traditional hummus ingredients for a festive, nutritious spread that pairs perfectly with whole wheat pita. Let’s walk through each simple step to create this autumnal favorite.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Canned pumpkin puree – 1 cup
– Canned chickpeas – 1 (15-ounce) can, drained and rinsed
– Tahini – ¼ cup
– Lemon juice – 3 tbsp
– Garlic – 2 cloves
– Ground cumin – 1 tsp
– Salt – ½ tsp
– Olive oil – 2 tbsp
– Whole wheat pita bread – 6 pieces
Instructions
1. Drain and rinse the canned chickpeas thoroughly under cold running water in a colander.
2. Peel 2 cloves of garlic and roughly chop them into smaller pieces to help your food processor blend them smoothly.
3. Add the drained chickpeas, canned pumpkin puree, tahini, lemon juice, chopped garlic, ground cumin, and salt to the bowl of a food processor.
4. Secure the lid on the food processor and pulse the mixture 5 times at 2-second intervals to break down the ingredients.
5. Turn the food processor to high speed and process continuously for 60 seconds until the mixture becomes mostly smooth.
6. While the food processor is still running on high speed, slowly drizzle in the 2 tablespoons of olive oil through the feed tube over 15 seconds to emulsify and cream the hummus.
7. Stop the food processor, scrape down the sides of the bowl with a rubber spatula to incorporate any unblended bits, and process again on high for 30 seconds until completely smooth and creamy.
8. Taste the hummus and adjust seasoning if needed, but avoid adding more salt at this stage as flavors will develop while resting.
9. Transfer the pumpkin hummus to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm up slightly.
10. While the hummus chills, preheat your oven to 350°F and line a baking sheet with parchment paper.
11. Cut each whole wheat pita bread into 8 triangular wedges using a sharp knife or kitchen scissors.
12. Arrange the pita wedges in a single layer on the prepared baking sheet and bake for 8-10 minutes until crisp and lightly golden at the edges.
13. Remove the pita chips from the oven and let them cool completely on the baking sheet for 5 minutes to crisp further.
14. Serve the chilled pumpkin hummus in a bowl alongside the baked whole wheat pita chips.
Luxuriously creamy with a subtle sweetness from the pumpkin and warm spice from cumin, this hummus has a velvety texture that spreads easily. The baked whole wheat pita chips add a satisfying crunch and nutty flavor that complements the dip perfectly. For a creative presentation, drizzle the hummus with extra olive oil and sprinkle with smoked paprika before serving with crisp apple slices or carrot sticks for additional dipping options.
Pumpkin and Turkey Meatballs
On chilly evenings when you crave something hearty yet wholesome, these pumpkin and turkey meatballs deliver comfort with a nutritious twist. Combining lean ground turkey with pumpkin puree creates tender, flavorful bites perfect for weeknight dinners or holiday gatherings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– Ground turkey – 1 lb
– Pumpkin puree – ½ cup
– Breadcrumbs – ¼ cup
– Egg – 1 large
– Garlic powder – 1 tsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Olive oil – 2 tbsp
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the ground turkey, pumpkin puree, breadcrumbs, egg, garlic powder, salt, and black pepper.
3. Mix the ingredients gently with your hands until just combined, being careful not to overwork the meat, which can make the meatballs tough.
4. Scoop about 1 tablespoon of the mixture and roll it between your palms to form a 1-inch meatball, repeating until all the mixture is used.
5. Place the meatballs on the prepared baking sheet, spacing them about 1 inch apart to allow for even cooking.
6. Drizzle the olive oil over the meatballs, then bake them in the preheated oven for 18-20 minutes, or until they reach an internal temperature of 165°F when checked with a meat thermometer.
7. Remove the baking sheet from the oven and let the meatballs rest for 5 minutes before serving to allow the juices to redistribute.
You’ll love how the pumpkin keeps these meatballs incredibly moist while adding a subtle sweetness that pairs beautifully with the savory turkey. Serve them over a bed of creamy polenta or toss them into a vibrant pasta sauce for a cozy, satisfying meal that’s sure to become a seasonal favorite.
Pumpkin and Coconut Milk Soup
This cozy pumpkin and coconut milk soup is perfect for chilly evenings, blending sweet pumpkin with creamy coconut for a comforting bowl. To make it, you’ll need just a few simple ingredients and follow these straightforward steps.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– Pumpkin puree – 2 cups
– Coconut milk – 1 can (13.5 oz)
– Vegetable broth – 2 cups
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Olive oil – 1 tbsp
– Salt – ½ tsp
– Black pepper – ¼ tsp
– Ground ginger – ½ tsp
Instructions
1. Heat the olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until it turns translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
4. Pour in the pumpkin puree and mix well with the onion and garlic to combine evenly.
5. Add the vegetable broth, coconut milk, salt, black pepper, and ground ginger to the pot.
6. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low.
7. Simmer the soup uncovered for 15 minutes, stirring occasionally to prevent sticking.
8. Taste the soup and adjust seasoning if needed, but avoid adding more salt until after simmering for better flavor development.
9. Remove the pot from the heat and let it cool slightly for 5 minutes before serving.
10. Ladle the soup into bowls and garnish with a drizzle of coconut milk or toasted pumpkin seeds if desired.
The soup has a velvety, smooth texture with a rich balance of sweet pumpkin and creamy coconut, accented by warm ginger notes. For a creative twist, serve it with a side of crusty bread or swirl in a spoonful of Greek yogurt for extra tanginess.
Pumpkin and Apple Stuffed Acorn Squash
You’ll find this stuffed squash is a perfect fall dish that combines sweet and savory flavors in a beautiful, edible bowl. It’s surprisingly simple to make, requiring just a few ingredients and some basic kitchen skills, so let’s get started.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 60 minutes
Ingredients
– Acorn squash – 2 medium
– Olive oil – 2 tbsp
– Salt – 1 tsp
– Black pepper – ½ tsp
– Pumpkin puree – 1 cup
– Apple – 1 large, diced
– Maple syrup – 2 tbsp
– Ground cinnamon – 1 tsp
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut each acorn squash in half lengthwise and scoop out the seeds and stringy pulp with a spoon.
3. Brush the cut sides of the squash halves with 1 tbsp of olive oil, then sprinkle evenly with ½ tsp of salt and ¼ tsp of black pepper.
4. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast the squash in the preheated oven for 30 minutes, until the flesh is tender when pierced with a fork.
6. While the squash roasts, combine the pumpkin puree, diced apple, maple syrup, ground cinnamon, remaining ½ tsp of salt, and remaining ¼ tsp of black pepper in a medium bowl.
7. Tip: For the best texture, dice the apple into ½-inch pieces so it softens but doesn’t turn mushy during baking.
8. Remove the squash from the oven and carefully flip the halves over so the cut sides face up.
9. Divide the pumpkin-apple mixture evenly among the four squash halves, mounding it slightly in the centers.
10. Drizzle the remaining 1 tbsp of olive oil over the stuffed squash.
11. Tip: Lightly scoring the flesh of the roasted squash with a fork before adding the filling helps it absorb the flavors better.
12. Return the baking sheet to the oven and bake for another 30 minutes, until the filling is hot and the squash edges are lightly caramelized.
13. Tip: Check for doneness by inserting a knife into the squash flesh; it should slide in easily without resistance.
14. Remove the stuffed squash from the oven and let it rest for 5 minutes before serving.
This dish offers a delightful contrast of creamy pumpkin filling and tender, slightly sweet squash. The apples add a pleasant chewiness, while the cinnamon and maple syrup create a warm, aromatic flavor. Try serving it as a main course with a simple green salad, or scoop the filling over cooked grains like quinoa for a heartier meal.
Pumpkin and Chia Seed Pudding
Savor the cozy flavors of fall with this simple yet nutritious pumpkin and chia seed pudding—a perfect make-ahead breakfast or dessert that requires no cooking and comes together in minutes. This creamy pudding combines seasonal pumpkin with protein-rich chia seeds for a satisfying treat that feels indulgent while being packed with wholesome ingredients. Follow these straightforward steps to create a smooth, thick pudding that sets beautifully in the refrigerator overnight.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
– Pumpkin puree – 1 cup
– Chia seeds – ¼ cup
– Maple syrup – 3 tbsp
– Almond milk – 1 cup
– Vanilla extract – 1 tsp
– Cinnamon – ½ tsp
Instructions
1. Combine 1 cup of pumpkin puree, ¼ cup of chia seeds, 3 tablespoons of maple syrup, 1 cup of almond milk, 1 teaspoon of vanilla extract, and ½ teaspoon of cinnamon in a medium mixing bowl.
2. Whisk all ingredients together vigorously for 1–2 minutes until fully incorporated and no clumps of chia seeds remain—this prevents a gritty texture.
3. Cover the bowl tightly with plastic wrap or transfer the mixture to an airtight container.
4. Refrigerate the pudding for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the mixture completely.
5. After chilling, stir the pudding thoroughly to break up any settled chia seeds and ensure a uniform consistency.
6. Divide the pudding evenly among four serving bowls or jars for individual portions.
7. Serve chilled, optionally topping with whipped cream, nuts, or fresh fruit as desired.
Chilled and ready to enjoy, this pudding develops a delightfully thick, spoonable texture with a subtle crunch from the chia seeds. Its flavor balances earthy pumpkin with warm cinnamon and sweet maple, making it a versatile base for toppings like toasted pecans or a drizzle of honey. For a festive twist, layer it with granola or swirl in a spoonful of Greek yogurt before serving.
Pumpkin and Walnut Energy Bites
Finally, as the holiday season approaches and busy schedules demand quick, nutritious snacks, these no-bake pumpkin and walnut energy bites offer a perfect solution. They combine seasonal flavors with wholesome ingredients for a satisfying treat you can make in minutes and enjoy all week long.
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Rolled oats – 1 cup
– Pumpkin puree – ½ cup
– Walnuts – ½ cup
– Maple syrup – ¼ cup
– Ground cinnamon – 1 tsp
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Place ½ cup of walnuts in a food processor and pulse for 30 seconds until finely chopped, but not powdery, to retain some texture for a pleasant crunch.
2. Add 1 cup of rolled oats, ½ cup of pumpkin puree, ¼ cup of maple syrup, 1 teaspoon of ground cinnamon, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt to the food processor with the walnuts.
3. Process the mixture on high speed for 1 minute, stopping to scrape down the sides with a spatula halfway through, until it forms a sticky, uniform dough that holds together when pressed.
4. Scoop out tablespoon-sized portions of the dough and roll them between your palms into 1-inch balls, lightly dampening your hands with water if the mixture sticks to prevent mess.
5. Arrange the rolled balls on a parchment-lined baking sheet or plate, spacing them slightly apart to avoid sticking together.
6. Refrigerate the energy bites for at least 1 hour, or until firm, which helps them set properly for easier handling and a better texture.
7. Transfer the chilled energy bites to an airtight container and store in the refrigerator for up to 1 week.
Most notably, these bites boast a soft, chewy texture from the oats and pumpkin, balanced by the subtle crunch of walnuts and warm spice of cinnamon. Their naturally sweet flavor from maple syrup makes them ideal for a quick breakfast on-the-go or a post-workout snack, and you can roll them in shredded coconut or cocoa powder for a festive twist during the holidays.
Pumpkin and Sweet Potato Mash
Venturing into holiday side dishes doesn’t have to be daunting, especially with this simple Pumpkin and Sweet Potato Mash. This guide will walk you through each step to create a creamy, flavorful dish perfect for your festive table.
Serving: 6 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– Pumpkin puree – 1 (15 oz) can
– Sweet potatoes – 2 lbs
– Unsalted butter – 4 tbsp
– Heavy cream – ½ cup
– Brown sugar – ¼ cup
– Ground cinnamon – 1 tsp
– Salt – 1 tsp
Instructions
1. Preheat your oven to 400°F.
2. Wash the sweet potatoes thoroughly and pierce each one several times with a fork to allow steam to escape.
3. Place the sweet potatoes directly on the oven rack and bake for 45-50 minutes, or until they are very tender when pierced with a fork.
4. Remove the sweet potatoes from the oven and let them cool until they are safe to handle, about 10 minutes.
5. Cut each sweet potato in half lengthwise and scoop the flesh into a large mixing bowl, discarding the skins.
6. Add the pumpkin puree, unsalted butter, heavy cream, brown sugar, ground cinnamon, and salt to the bowl with the sweet potato flesh.
7. Use a potato masher or an electric hand mixer on low speed to combine all ingredients until smooth and creamy, about 2-3 minutes. Tip: For an extra smooth texture, pass the mash through a fine-mesh sieve after mixing.
8. Transfer the mash to an oven-safe serving dish. Tip: At this point, you can cover and refrigerate the dish for up to 24 hours before serving.
9. If serving immediately, place the dish in the preheated 400°F oven and bake for 15-20 minutes, or until heated through and lightly browned on top. Tip: For a golden crust, sprinkle a tablespoon of brown sugar over the top before the final bake.
10. Remove from the oven and let it rest for 5 minutes before serving.
Mashing the sweet potatoes while warm helps them break down easily for a velvety consistency. The final bake melds the spices and creates a delightful contrast between the creamy interior and slightly caramelized top. Consider garnishing with toasted pecans or a drizzle of maple syrup for an added festive touch.
Pumpkin and Farro Risotto
Meticulously combining the earthy comfort of pumpkin with the nutty chew of farro, this risotto offers a hearty twist on a classic dish that’s perfect for cozy evenings. Follow each step carefully to achieve a creamy, satisfying result that even beginners can master.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 35 minutes
Ingredients
– Farro – 1 cup
– Pumpkin puree – 1 cup
– Vegetable broth – 4 cups
– Onion – 1 medium, diced
– Garlic – 2 cloves, minced
– Olive oil – 2 tbsp
– Parmesan cheese – ½ cup, grated
– Salt – 1 tsp
– Black pepper – ½ tsp
Instructions
1. Heat olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent and soft, 5–7 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds, to avoid burning.
4. Add farro to the pot and toast, stirring constantly, for 2 minutes until lightly golden.
5. Pour in 1 cup of vegetable broth and simmer, stirring occasionally, until absorbed, 5 minutes.
6. Continue adding broth ½ cup at a time, stirring after each addition until liquid is absorbed before adding more, about 20 minutes total.
7. Mix in pumpkin puree and cook, stirring, until fully incorporated and heated through, 3 minutes.
8. Remove from heat and stir in grated Parmesan cheese until melted and creamy.
9. Season with salt and black pepper, stirring to combine evenly.
10. Let risotto rest off heat for 2 minutes to thicken slightly before serving.
Notably creamy with a subtle sweetness from the pumpkin, this risotto has a pleasantly chewy texture from the farro grains. Serve it topped with extra Parmesan or a drizzle of olive oil for added richness, making it a versatile centerpiece for autumn dinners or holiday gatherings.
Pumpkin and Greek Yogurt Parfait
Savor the perfect balance of creamy and spiced in this easy-to-assemble dessert that requires no baking. Simply layer pumpkin puree with Greek yogurt and crunchy granola for a treat that feels both indulgent and wholesome. It’s an ideal make-ahead option for busy weeknights or a festive holiday breakfast.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 0 minutes
Ingredients
– Canned pumpkin puree – 1 cup
– Plain Greek yogurt – 1 cup
– Granola – 1 cup
– Honey – 2 tbsp
– Pumpkin pie spice – 1 tsp
– Vanilla extract – ½ tsp
Instructions
1. In a medium bowl, combine the canned pumpkin puree, plain Greek yogurt, honey, pumpkin pie spice, and vanilla extract.
2. Whisk the mixture vigorously for 1–2 minutes until completely smooth and uniform in color, ensuring no streaks of spice remain.
3. Place 2 tablespoons of granola into the bottom of each of four serving glasses or jars.
4. Spoon ¼ cup of the pumpkin-yogurt mixture over the granola in each glass, spreading it gently with the back of the spoon to create an even layer.
5. Add another 2 tablespoons of granola on top of the pumpkin layer in each glass, pressing lightly to help it adhere.
6. Repeat with another ¼ cup of the pumpkin mixture per glass, followed by a final 1-tablespoon sprinkle of granola for the top.
7. Cover the glasses with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the granola to soften slightly.
8. Serve chilled directly from the refrigerator.
Meticulously layered, this parfait offers a delightful contrast between the cool, spiced creaminess of the pumpkin-yogurt blend and the satisfying crunch of the granola. The honey subtly sweetens each bite without overpowering the warm pumpkin pie spice notes. For a festive twist, garnish with a sprinkle of extra spice or a drizzle of maple syrup just before serving.
Summary
Let’s embrace the cozy flavors of fall with these 20 delicious and healthy pumpkin recipes! From savory soups to sweet treats, there’s something for every home cook to enjoy. We hope you find a new favorite—give one a try, leave a comment below with your thoughts, and don’t forget to share this roundup on Pinterest to spread the pumpkin love!
