Ready to cozy up with pumpkin beyond pie? As autumn leaves swirl, we’ve gathered 18 creamy, savory recipes that transform this seasonal star into comforting soups, pastas, and casseroles—perfect for warming your kitchen and delighting your table. Let’s dive into these delicious ways to savor fall’s favorite gourd!
Savory Pumpkin Risotto with Sage and Parmesan
Dive into a creamy, comforting risotto that transforms seasonal pumpkin into a savory masterpiece. This dish balances earthy pumpkin with aromatic sage and sharp Parmesan for a satisfying meal. Perfect for chilly evenings when you crave something both elegant and hearty.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 small sugar pumpkin (about 2 lbs), peeled and diced into ½-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine (optional, substitute with broth)
– 4 cups vegetable broth, kept warm on low heat
– 1 tbsp fresh sage leaves, chopped (dried sage works, use 1 tsp)
– ½ cup grated Parmesan cheese, plus extra for serving
– Salt and black pepper, adjust to taste
– 2 tbsp unsalted butter
Instructions
1. Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast for 20 minutes until tender and lightly browned.
2. Heat remaining 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook for 5 minutes until translucent, stirring occasionally.
3. Add garlic and cook for 1 minute until fragrant, being careful not to burn it. Tip: Keep heat moderate to prevent bitterness.
4. Stir in Arborio rice and toast for 2 minutes until grains are lightly coated and translucent at the edges.
5. Pour in white wine and cook for 2 minutes until mostly absorbed, scraping any browned bits from the bottom.
6. Add warm vegetable broth one ladleful at a time, stirring constantly. Wait until each addition is absorbed before adding the next, about 20 minutes total. Tip: Maintain a gentle simmer to ensure creamy texture.
7. Fold in roasted pumpkin and chopped sage during the last 5 minutes of cooking.
8. Remove from heat. Stir in Parmesan cheese and butter until melted and creamy. Season with salt and pepper. Tip: Let risotto rest for 2 minutes off heat to thicken slightly.
9. Serve immediately in bowls, topped with extra Parmesan. Velvety and rich, this risotto offers a smooth texture with pops of sweet pumpkin. For a twist, garnish with crispy fried sage leaves or pair with a simple arugula salad to cut through the creaminess.
Roasted Garlic Pumpkin Soup
Savor the cozy flavors of fall with this simple roasted garlic pumpkin soup. It’s creamy, savory, and perfect for chilly evenings. You’ll love how the roasted garlic deepens the flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 50 minutes
Ingredients
– 1 small sugar pumpkin (about 3 lbs), peeled, seeded, and cubed (or 3 cups canned pumpkin puree)
– 1 whole head of garlic
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 4 cups vegetable broth (low-sodium preferred)
– 1 cup heavy cream (or coconut milk for dairy-free)
– 1 tsp ground nutmeg (freshly grated if possible)
– 1 tsp salt (adjust to taste)
– ½ tsp black pepper (adjust to taste)
– Fresh thyme or parsley for garnish (optional)
Instructions
1. Preheat your oven to 400°F (200°C).
2. Cut the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and golden.
3. Tip: Roasting garlic mellows its sharpness and adds a sweet, caramelized note.
4. Toss the pumpkin cubes with the remaining 1 tbsp olive oil, spread on a baking sheet, and roast at 400°F for 25-30 minutes until tender and lightly browned.
5. Heat a large pot over medium heat, add the diced onion, and sauté for 5-7 minutes until translucent.
6. Squeeze the roasted garlic cloves from their skins into the pot with the onions.
7. Add the roasted pumpkin, vegetable broth, nutmeg, salt, and pepper to the pot.
8. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
9. Tip: Simmering helps the ingredients meld together for a richer soup base.
10. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
11. Stir in the heavy cream and heat for 2-3 minutes until warmed through.
12. Tip: Add cream off the heat to prevent curdling if using dairy alternatives.
13. Ladle the soup into bowls and garnish with fresh thyme or parsley if desired.
Nothing beats the velvety texture of this soup, with its earthy pumpkin and sweet roasted garlic notes. Serve it with crusty bread for dipping, or top with toasted pumpkin seeds for a crunchy contrast. It’s a comforting bowl that’s easy to customize with your favorite herbs or spices.
Pumpkin and Gruyère Grilled Cheese
Venture beyond basic grilled cheese with this seasonal twist that combines creamy pumpkin with nutty Gruyère. The sweet-savory filling melts into golden, buttery bread for a comforting upgrade that’s perfect for chilly evenings. It’s a quick, satisfying sandwich that feels special without extra fuss.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
– 4 slices sourdough bread, about ½-inch thick (or any sturdy bread)
– 4 tbsp unsalted butter, softened (for spreading)
– ½ cup canned pumpkin puree, not pumpkin pie filling
– 1 cup shredded Gruyère cheese (or substitute with sharp cheddar)
– ¼ tsp ground nutmeg (adjust to preference)
– ⅛ tsp black pepper, freshly ground
Instructions
1. Spread 1 tbsp softened butter evenly on one side of each bread slice.
2. In a small bowl, mix pumpkin puree, shredded Gruyère, nutmeg, and black pepper until fully combined.
3. Divide the pumpkin-cheese mixture evenly between two unbuttered sides of bread slices, spreading it to the edges.
4. Top each with the remaining bread slices, buttered sides facing outward.
5. Heat a large skillet or griddle over medium-low heat (about 300°F) for 2 minutes until warm.
6. Place both sandwiches in the skillet and cook for 4–5 minutes until the bottom is golden brown and crisp.
7. Flip the sandwiches carefully using a spatula and cook for another 4–5 minutes until the second side is golden and the cheese is fully melted.
8. Remove from heat and let rest for 1 minute before slicing diagonally.
9. Here’s the payoff: the sandwich oozes with a velvety, savory-sweet filling that contrasts the crispy, buttery crust. Serve it with a simple side salad or tomato soup for a cozy meal, or slice into smaller pieces as a hearty appetizer during gatherings.
Savory Pumpkin and Spinach Quiche
Just in time for holiday leftovers or a cozy winter brunch, this savory pumpkin and spinach quiche transforms simple ingredients into a stunning centerpiece. It’s rich, creamy, and packed with seasonal flavor.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust (or homemade, thawed if frozen)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 cup fresh spinach, roughly chopped (packed)
– 1 cup shredded Gruyère cheese (or sharp cheddar)
– 3 large eggs
– 1 cup heavy cream (or half-and-half for a lighter version)
– 1/2 tsp salt
– 1/4 tsp ground nutmeg
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil)
Instructions
1. Preheat your oven to 375°F.
2. Press the pie crust firmly into a 9-inch pie dish, trimming any excess edges.
3. In a medium skillet, heat 1 tbsp olive oil over medium heat for 1 minute.
4. Add 1 cup chopped spinach and sauté for 2–3 minutes until wilted, then remove from heat.
5. In a large bowl, whisk together 3 large eggs and 1 cup heavy cream until smooth.
6. Stir in 1 cup pumpkin puree, 1/2 tsp salt, 1/4 tsp nutmeg, and 1/4 tsp black pepper.
7. Fold in the sautéed spinach and 1 cup shredded Gruyère cheese until evenly combined.
8. Pour the mixture into the prepared pie crust, spreading it evenly.
9. Bake at 375°F for 40–45 minutes, until the center is set and the top is lightly golden.
10. Let the quiche cool on a wire rack for 10 minutes before slicing.
Golden and custardy with a subtle earthy sweetness from the pumpkin, this quiche offers a tender bite that pairs perfectly with a crisp salad. For a festive twist, serve it warm with a dollop of cranberry sauce or crumbled bacon on top.
Pumpkin and Chorizo Stuffed Peppers
Get ready for a savory fall dinner that’s both hearty and easy to prepare. Ground chorizo and pumpkin puree create a rich, spiced filling that bakes inside sweet bell peppers. This one-pan meal delivers bold flavor with minimal cleanup.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
- 4 large bell peppers, any color (tops removed and seeded)
- 1 lb ground chorizo (use spicy or mild based on preference)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup cooked white rice
- 1 cup shredded Monterey Jack cheese (or pepper jack for more heat)
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and black pepper (adjust to taste)
- Fresh cilantro, chopped (for garnish, optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Place the prepared bell peppers cut-side up in a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium-high heat until shimmering.
- Add diced onion and cook for 4-5 minutes until translucent and soft.
- Add minced garlic and cook for 1 minute until fragrant.
- Add ground chorizo, breaking it up with a spatula, and cook for 6-8 minutes until browned and cooked through.
- Drain any excess grease from the skillet using a spoon.
- Stir in pumpkin puree, cooked rice, cumin, smoked paprika, salt, and black pepper until fully combined.
- Remove the skillet from heat and let the mixture cool slightly for 5 minutes.
- Spoon the filling evenly into each bell pepper, packing it down gently.
- Top each stuffed pepper with shredded Monterey Jack cheese.
- Pour 1/4 cup of water into the bottom of the baking dish around the peppers.
- Cover the dish tightly with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.
- Let the peppers rest for 5 minutes before serving to allow the filling to set.
- Garnish with fresh cilantro if desired.
Zesty and satisfying, these peppers offer a creamy interior with a slightly crisp pepper shell. The smoky chorizo and sweet pumpkin balance perfectly with the melted cheese. Try serving them over a bed of greens or with a dollop of cool sour cream for contrast.
Creamy Pumpkin Mac and Cheese
Every fall craving for comfort food gets answered with this creamy pumpkin mac and cheese. It’s a seasonal twist on a classic that’s surprisingly easy to make. You’ll get rich, velvety cheese sauce with a hint of sweet pumpkin.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb elbow macaroni
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed slightly
– 1 cup pumpkin puree (not pumpkin pie filling)
– 2 cups shredded sharp cheddar cheese
– 1 cup shredded Gruyère cheese
– 1/2 tsp ground nutmeg
– 1/2 tsp smoked paprika
– Salt and black pepper, adjust to taste
– 1/4 cup panko breadcrumbs for topping, optional
Instructions
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add the elbow macaroni to the boiling water and cook for 7-8 minutes until al dente, stirring occasionally to prevent sticking.
4. Drain the pasta in a colander and set it aside; do not rinse to keep the starch for creaminess.
5. In the same pot, melt the unsalted butter over medium heat.
6. Whisk in the all-purpose flour and cook for 2 minutes until golden to make a roux, stirring constantly to avoid burning.
7. Gradually pour in the warmed whole milk while whisking continuously to prevent lumps.
8. Cook the mixture for 3-4 minutes until it thickens slightly and coats the back of a spoon.
9. Stir in the pumpkin puree until fully incorporated and smooth.
10. Remove the pot from heat and add the shredded sharp cheddar cheese and shredded Gruyère cheese, stirring until melted and creamy.
11. Season the sauce with ground nutmeg, smoked paprika, salt, and black pepper, tasting and adjusting as needed.
12. Fold the drained pasta into the sauce until evenly coated.
13. Transfer the mixture to a greased 9×13-inch baking dish.
14. Sprinkle the panko breadcrumbs evenly over the top for a crunchy texture, if using.
15. Bake in the preheated oven for 15-20 minutes until the top is golden and the edges are bubbly.
16. Let it cool for 5 minutes before serving to allow the sauce to set.
Silky smooth with a subtle sweetness from the pumpkin, this dish offers a cozy, indulgent bite. The Gruyère adds a nutty depth that balances the cheddar’s sharpness perfectly. Try topping it with crispy bacon or serving alongside a simple green salad for a complete meal.
Pumpkin and Sausage Stuffed Shells
Holiday leftovers or a cozy weeknight dinner—these stuffed shells deliver savory satisfaction. Pumpkin and sausage meld into a creamy, comforting filling, baked under a blanket of cheese. It’s a crowd-pleaser that feels special without fuss.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
– 12 oz jumbo pasta shells (about 24 shells)
– 1 lb Italian sausage, casings removed (mild or hot, as preferred)
– 1 cup pumpkin puree (canned, not pie filling)
– 1 cup ricotta cheese, whole-milk for creaminess
– 1 cup shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 large egg, lightly beaten
– 2 cloves garlic, minced
– 1 tsp dried sage (or 1 tbsp fresh, chopped)
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
– 2 cups marinara sauce, store-bought or homemade
– 1 tbsp olive oil, for sautéing
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook pasta shells in boiling salted water for 9 minutes until al dente; drain and set aside.
3. Heat olive oil in a skillet over medium-high heat; add sausage and cook for 6–8 minutes, breaking it into crumbles until browned.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant.
5. In a bowl, combine pumpkin puree, ricotta, 1/2 cup mozzarella, Parmesan, egg, sage, salt, and pepper; mix until smooth.
6. Stir the cooked sausage and garlic into the pumpkin mixture until evenly incorporated.
7. Spread 1 cup marinara sauce evenly in the bottom of the baking dish.
8. Fill each pasta shell with the pumpkin-sausage mixture using a spoon, packing it firmly.
9. Arrange stuffed shells in the baking dish in a single layer.
10. Pour remaining 1 cup marinara sauce over the shells, covering them completely.
11. Sprinkle remaining 1/2 cup mozzarella cheese on top.
12. Cover dish with foil and bake for 25 minutes.
13. Remove foil and bake for an additional 10–15 minutes until cheese is bubbly and golden.
14. Let rest for 5 minutes before serving to set the filling.
Stuffing tip: Use a piping bag for cleaner filling if preferred. Baking tip: For a crispier top, broil for 2–3 minutes after baking. Storage tip: Assemble ahead and refrigerate up to a day before baking.
Savory pumpkin and sausage create a rich, velvety texture that contrasts with the tender pasta shells. Serve it with a side salad dressed in balsamic vinaigrette to cut through the richness, or sprinkle with extra Parmesan for added depth. Leftovers reheat beautifully for a quick lunch the next day.
Savory Pumpkin and Mushroom Galette
Zesty fall flavors come together in this rustic galette. It features a flaky crust filled with savory pumpkin and earthy mushrooms. Perfect for a cozy dinner or holiday side.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 45 minutes
Ingredients
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 cup ice water
– 1 tbsp olive oil, or any neutral oil
– 1 small sugar pumpkin, peeled and sliced 1/4-inch thick
– 8 oz cremini mushrooms, sliced
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tsp fresh thyme leaves
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
– 1 egg, beaten for egg wash
Instructions
1. Combine flour and butter in a food processor; pulse until mixture resembles coarse crumbs.
2. Add ice water gradually while pulsing until dough just comes together.
3. Shape dough into a disk, wrap in plastic, and refrigerate for 30 minutes.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.
5. Heat olive oil in a large skillet over medium heat.
6. Add pumpkin slices and cook for 5-7 minutes until slightly softened.
7. Add mushrooms, onion, and garlic; sauté for 8-10 minutes until vegetables are tender and liquid evaporates.
8. Stir in thyme, salt, and pepper; remove from heat and let cool slightly.
9. Roll chilled dough into a 12-inch circle on a floured surface.
10. Transfer dough to the prepared baking sheet.
11. Spread vegetable mixture evenly over dough, leaving a 2-inch border.
12. Fold edges of dough over filling, pleating as you go.
13. Brush edges with beaten egg for a golden crust.
14. Bake at 400°F for 30-35 minutes until crust is golden brown and crisp.
15. Let galette cool on the baking sheet for 10 minutes before slicing.
Notably, this galette offers a satisfying contrast: the crust stays flaky while the filling becomes tender and savory. Serve it warm with a dollop of sour cream or alongside a fresh green salad for a complete meal.
Pumpkin and Lentil Curry
Craving a hearty, plant-based meal that comes together quickly? This pumpkin and lentil curry delivers warm spices and creamy texture without fuss. Perfect for chilly evenings when you need something satisfying but simple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium onion, diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 (15-oz) can pumpkin puree
– 1 cup red lentils, rinsed
– 2 cups vegetable broth
– 1 (13.5-oz) can coconut milk
– 1 tbsp lime juice
– Salt to taste
– Fresh cilantro for garnish (optional)
Instructions
1. Heat coconut oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add curry powder, cumin, turmeric, and cayenne pepper, toasting spices for 30 seconds to release their oils.
5. Pour in pumpkin puree, stirring to coat with spices.
6. Add rinsed red lentils and vegetable broth, bringing mixture to a boil.
7. Reduce heat to low, cover pot, and simmer for 15 minutes until lentils are tender.
8. Stir in coconut milk and simmer uncovered for 5 more minutes to thicken slightly.
9. Remove from heat and stir in lime juice.
10. Season with salt, tasting and adjusting as needed.
11. Garnish with fresh cilantro if desired.
Now, this curry thickens beautifully as it sits, developing deeper spice notes. Serve it over rice or with naan to soak up the creamy sauce—leftovers taste even better the next day.
Creamy Pumpkin Polenta with Rosemary
Unbelievably creamy and perfect for chilly evenings, this pumpkin polenta brings cozy comfort to your table. Using canned pumpkin keeps it simple, while rosemary adds an earthy fragrance. It’s a versatile side that pairs with almost anything.
Serving: 4 | Pre Time: 5 minutes | Cooking Time: 25 minutes
Ingredients
– 4 cups water
– 1 cup polenta (coarse cornmeal)
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
– 1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
– 1 tsp kosher salt
– 1/4 tsp black pepper
– 1/4 cup grated Parmesan cheese (optional, for serving)
Instructions
1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup polenta slowly to prevent clumping.
3. Reduce heat to low and simmer, stirring frequently with a wooden spoon, for 15 minutes. Tip: Stir often to avoid sticking and ensure even cooking.
4. Add 1 cup canned pumpkin puree, 1/2 cup heavy cream, 2 tbsp butter, 1 tbsp rosemary, 1 tsp salt, and 1/4 tsp pepper.
5. Stir continuously for 5-7 minutes until fully combined and thickened. Tip: The polenta should pull away from the sides of the pan when ready.
6. Remove from heat and let rest for 3 minutes to set slightly.
7. Serve immediately, topped with grated Parmesan if desired. Tip: For a smoother texture, cover and let sit for 5 minutes before serving.
Gorgeously velvety, this polenta has a rich pumpkin flavor balanced by aromatic rosemary. The creamy texture makes it ideal as a base for roasted vegetables or grilled sausages. Leftovers can be chilled, sliced, and pan-fried for a crispy twist the next day.
Pumpkin and Goat Cheese Tart
Grab your rolling pin—this savory pumpkin and goat cheese tart is the ultimate holiday centerpiece that’s surprisingly simple to pull together. A buttery crust cradles a creamy, lightly spiced filling, finished with tangy goat cheese crumbles and fresh herbs. It’s elegant enough for a dinner party but straightforward enough for a cozy weeknight.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 45 minutes
Ingredients
– 1 refrigerated pie crust, thawed (or homemade if preferred)
– 1 15-oz can pumpkin puree (not pumpkin pie filling)
– 4 oz goat cheese, crumbled (plus extra for garnish)
– 3 large eggs
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried thyme (or 1 tbsp fresh)
– 1/2 tsp ground nutmeg
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 tbsp olive oil (for brushing)
– Fresh rosemary sprigs, for garnish (optional)
Instructions
1. Preheat your oven to 375°F.
2. Unroll the pie crust and press it into a 9-inch tart pan, trimming any excess edges.
3. Prick the bottom of the crust all over with a fork to prevent bubbling.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Blind bake the crust for 10 minutes, then remove the weights and parchment.
6. Brush the crust lightly with olive oil to create a moisture barrier.
7. In a large bowl, whisk together the pumpkin puree, eggs, and heavy cream until smooth.
8. Stir in the Parmesan cheese, thyme, nutmeg, salt, and pepper until fully combined.
9. Pour the pumpkin mixture into the pre-baked crust, spreading it evenly.
10. Scatter the crumbled goat cheese over the top of the filling.
11. Bake the tart at 375°F for 35–40 minutes, or until the center is set and the edges are golden brown.
12. Let the tart cool on a wire rack for at least 15 minutes before slicing.
13. Garnish with additional goat cheese crumbles and fresh rosemary if desired.
Let this tart rest briefly before serving to allow the flavors to meld and the texture to firm up. The filling is velvety and rich, with the goat cheese adding a pleasant tang that cuts through the sweetness of the pumpkin. Try serving it warm with a simple arugula salad dressed in lemon vinaigrette for a balanced meal.
Savory Pumpkin and Kale Pizza
Rethink pizza night with this autumnal twist that combines creamy pumpkin, earthy kale, and gooey cheese. It’s a surprisingly quick meal that delivers big flavor with minimal fuss. Perfect for a cozy weeknight or a casual gathering.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb pizza dough, store-bought or homemade
– 1/2 cup pumpkin puree (not pie filling)
– 1 cup shredded mozzarella cheese
– 1/2 cup crumbled goat cheese
– 2 cups kale, stems removed and roughly chopped
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp dried sage
– 1/2 tsp garlic powder
– 1/4 tsp red pepper flakes (adjust to taste)
– Salt, to season
Instructions
1. Preheat your oven to 475°F. Place a pizza stone or baking sheet inside to heat.
2. On a floured surface, stretch the pizza dough into a 12-inch round. Tip: Let the dough rest at room temperature for 30 minutes for easier stretching.
3. In a small bowl, mix the pumpkin puree, 1 tbsp olive oil, dried sage, garlic powder, and a pinch of salt.
4. Brush the stretched dough with the remaining 1 tbsp olive oil.
5. Spread the pumpkin mixture evenly over the dough, leaving a 1/2-inch border.
6. Sprinkle the shredded mozzarella cheese over the pumpkin layer.
7. Top evenly with the chopped kale and crumbled goat cheese.
8. Season the entire pizza with red pepper flakes and another pinch of salt.
9. Carefully transfer the pizza to the preheated stone or sheet. Bake for 12-15 minutes, until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even browning.
10. Remove the pizza from the oven and let it rest for 5 minutes before slicing. Tip: Use a pizza cutter for clean slices.
Just out of the oven, this pizza offers a crisp crust with a creamy, savory pumpkin base. The kale wilts into tenderness while the goat cheese adds a tangy contrast. For a creative twist, drizzle with balsamic glaze or top with crispy prosciutto after baking.
Pumpkin and Black Bean Enchiladas
Grab your baking dish—these pumpkin and black bean enchiladas are a cozy, flavorful twist on a classic. They come together quickly with pantry staples and deliver a satisfying, slightly sweet and smoky bite. Perfect for a weeknight dinner or casual gathering.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 (15 oz) can pumpkin puree (not pie filling)
– 1 (15 oz) can black beans, rinsed and drained
– 1 cup shredded Monterey Jack cheese (or a Mexican blend)
– 8 (6-inch) corn tortillas
– 1 (10 oz) can red enchilada sauce (mild or medium, adjust to heat preference)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp salt
– 1/4 tsp black pepper
– Fresh cilantro, chopped (for garnish, optional)
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in a large skillet over medium heat.
3. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the pumpkin puree, rinsed black beans, cumin, smoked paprika, salt, and black pepper to the skillet.
6. Cook the mixture for 3–4 minutes, stirring constantly, until heated through and well combined. Tip: If the filling seems too thick, add a splash of water or broth to loosen it.
7. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating them briefly in a dry skillet. Tip: This prevents them from cracking when rolled.
8. Spread 1/4 cup of the enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
9. Spoon about 1/3 cup of the pumpkin-black bean filling onto each tortilla, roll tightly, and place seam-side down in the baking dish.
10. Pour the remaining enchilada sauce over the rolled tortillas, covering them completely.
11. Sprinkle the shredded cheese evenly over the top.
12. Bake in the preheated oven for 20–25 minutes, until the cheese is melted and bubbly and the edges are lightly browned. Tip: For a crispier top, broil for the last 1–2 minutes, watching closely to avoid burning.
13. Remove from the oven and let cool for 5 minutes before serving.
14. Garnish with chopped cilantro if desired.
Layers of tender tortillas envelop a creamy, spiced filling that balances pumpkin’s subtle sweetness with smoky paprika and earthy beans. The melted cheese adds a gooey richness, while the enchilada sauce ties it all together with a tangy kick. Serve these enchiladas with a side of lime-spiked sour cream or a crisp green salad for a complete meal.
Creamy Pumpkin Alfredo Sauce with Fettuccine
Holiday leftovers get a delicious makeover in this creamy pumpkin Alfredo sauce. It’s a rich, seasonal twist on a classic pasta dish that comes together in under 30 minutes. You’ll love how the pumpkin adds subtle sweetness and velvety texture.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
– 12 oz fettuccine pasta
– 2 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 cup canned pumpkin puree (not pumpkin pie filling)
– 1 cup heavy cream
– 1 cup grated Parmesan cheese, plus extra for serving
– 1/4 tsp ground nutmeg
– 1/2 tsp salt, adjust to taste
– 1/4 tsp black pepper
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 12 oz fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente.
3. While pasta cooks, melt 2 tbsp unsalted butter in a large skillet over medium heat.
4. Add 3 cloves minced garlic to the skillet and sauté for 1–2 minutes, until fragrant but not browned.
5. Stir in 1 cup canned pumpkin puree and cook for 2 minutes, stirring constantly to blend with the butter and garlic.
6. Pour in 1 cup heavy cream and bring the mixture to a gentle simmer over medium heat.
7. Reduce heat to low and whisk in 1 cup grated Parmesan cheese until fully melted and the sauce is smooth.
8. Season the sauce with 1/4 tsp ground nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper, stirring to combine.
9. Drain the cooked fettuccine, reserving 1/2 cup of pasta water.
10. Add the drained pasta directly to the skillet with the pumpkin Alfredo sauce.
11. Toss the pasta with the sauce over low heat for 1–2 minutes, adding reserved pasta water 1 tbsp at a time if the sauce seems too thick.
12. Remove from heat and garnish with chopped fresh parsley and extra Parmesan cheese if desired.
Enjoy this pasta immediately for the best texture. The sauce clings beautifully to the fettuccine, offering a creamy, savory flavor with a hint of pumpkin warmth. Try topping it with crispy sage or toasted walnuts for added crunch.
Pumpkin and Bacon Stuffed Bread Rolls
Escape the ordinary with these savory pumpkin and bacon stuffed bread rolls. They combine sweet pumpkin, smoky bacon, and melted cheese in a soft, golden dough. Perfect for a cozy dinner or impressive appetizer.
Serving: 12 rolls | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
– 6 slices thick-cut bacon, cooked crisp and crumbled
– 1 cup shredded sharp cheddar cheese
– 1/4 cup finely chopped onion
– 2 cloves garlic, minced
– 1 tsp dried sage
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 package (16 oz) refrigerated pizza dough, at room temperature
– 1 tbsp olive oil (for brushing)
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a medium bowl, mix pumpkin puree, crumbled bacon, cheddar cheese, onion, garlic, sage, salt, and pepper until fully combined.
3. Tip: Taste the filling now and adjust salt if needed, as bacon adds saltiness.
4. On a lightly floured surface, roll out pizza dough into a 12×16-inch rectangle.
5. Spread the pumpkin-bacon filling evenly over the dough, leaving a 1/2-inch border on all sides.
6. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
7. Cut the log into 12 equal slices using a sharp serrated knife.
8. Tip: Wipe the knife between cuts for cleaner slices.
9. Place slices cut-side up on the prepared baking sheet, spacing them 2 inches apart.
10. Brush the tops lightly with beaten egg wash for a golden finish.
11. Bake at 375°F for 18-20 minutes, until rolls are puffed and golden brown.
12. Tip: Check at 15 minutes; if browning too quickly, tent with foil.
13. Remove from oven and let cool on the sheet for 5 minutes before serving.
Warm from the oven, these rolls offer a soft, pillowy texture with a savory, smoky-sweet filling. The melted cheese binds the pumpkin and bacon into a creamy interior. Serve them alongside a crisp salad or dunked in marinara sauce for a comforting meal.
Summary
Nourish your fall season with these 18 creamy, savory pumpkin recipes that bring comfort to your table. We hope you find a new favorite to try! Share which dish you love most in the comments below, and don’t forget to pin this roundup on Pinterest to save these cozy ideas for later. Happy cooking!
