Embrace the vibrant flavors and versatile nature of pumpkin with this extensive collection of 36 recipes that showcase the incredible culinary potential of this beloved fall ingredient. From classic pumpkin pies to innovative savory dishes, these recipes offer something for every palate and occasion.
Whether you’re craving a comforting bowl of pumpkin soup, a delectable pumpkin dessert, or a nutritious pumpkin-based meal, this compilation provides a diverse array of options to satisfy your culinary desires. Delight in the essence of autumn with these mouthwatering pumpkin recipes that are sure to impress and tantalize your taste buds.
White Pumpkin Halwa
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Ingredients:
- 2 cups grated white pumpkin
- 2 tablespoons ghee
- 1 cup milk
- ½ cup sugar
- ¼ cup chopped nuts (such as almonds or cashews)
- ½ teaspoon cardamom powder
- Saffron strands for garnish
Instructions:
- In a pan, heat the ghee over medium heat and sauté the grated white pumpkin until it softens and releases its moisture.
- Pour in the milk and cook until the pumpkin is completely cooked and the milk is absorbed.
- Stir in the sugar and cook until the mixture thickens and starts to leave the sides of the pan.
- Add the chopped nuts and cardamom powder, and mix well.
- Remove from heat and transfer to a serving dish.
- Garnish with saffron strands for added aroma and flavor.
White Pumpkin Raita
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Ingredients:
- 2 cups plain yogurt
- 1 cup grated white pumpkin
- 1 small cucumber, grated
- 1 tablespoon chopped mint leaves
- 1 teaspoon roasted cumin powder
- Salt to taste
Instructions:
- In a bowl, combine plain yogurt, grated white pumpkin, grated cucumber, chopped mint leaves, roasted cumin powder, and salt.
- Mix well until all the ingredients are evenly incorporated.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve the white pumpkin raita as a refreshing and cooling side dish with your favorite Indian meals.
White Pumpkin Curry
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Ingredients:
- 2 tablespoons vegetable oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 white pumpkin, peeled and diced
- 1 can of coconut milk
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pan, heat the vegetable oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
- Add the diced white pumpkin and cook for a few minutes until slightly softened.
- Pour in the coconut milk and add the curry powder, turmeric, and cumin.
- Season with salt and pepper.
- Simmer for 15-20 minutes or until the pumpkin is tender and the flavors have melded.
- Garnish with fresh cilantro before serving with steamed rice or naan.
Pumpkin Chia Pudding
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Ingredients:
- 1 cup pumpkin puree
- 1 ½ cups coconut milk
- ¼ cup chia seeds
- 2 tablespoons maple syrup or honey
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Pinch of nutmeg
- Sliced almonds and pumpkin seeds for topping
Instructions:
- In a bowl, whisk together pumpkin puree, coconut milk, chia seeds, maple syrup or honey, vanilla extract, cinnamon, and nutmeg.
- Let the mixture sit for 5 minutes, then whisk again to prevent clumping.
- Cover the bowl and refrigerate for at least 4 hours or overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.
- Serve the pumpkin chia pudding topped with sliced almonds and pumpkin seeds for added texture and flavor.
Pumpkin and Sausage Stuffed Bell Peppers
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Ingredients:
- 4 bell peppers, tops removed and seeds discarded
- 1 cup pumpkin puree
- 1 pound ground sausage
- 1 cup cooked rice
- 1 cup shredded cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- In a skillet, cook the ground sausage with chopped onion and garlic until browned.
- Stir in the pumpkin puree, cooked rice, Italian seasoning, salt, and pepper.
- Stuff the bell peppers with the pumpkin and sausage mixture and place them in a baking dish.
- Sprinkle shredded cheese over the top of each stuffed pepper.
- Bake for 25-30 minutes or until the peppers are tender and the cheese is melted and bubbly.
- Serve hot as a delicious and satisfying main dish.
Pumpkin and Sausage Stuffed Bell Peppers
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Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 small head cauliflower, chopped
- 2 cups pumpkin puree
- 4 cups vegetable broth
- 1 teaspoon curry powder
- Salt and pepper to taste
- Coconut milk and fresh chives for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
- Add the chopped cauliflower and cook for a few minutes.
- Stir in the pumpkin puree, vegetable broth, and curry powder.
- Season with salt and pepper.
- Simmer for 20-25 minutes or until the cauliflower is tender.
- Use an immersion blender to puree the soup until smooth (optional).
- Serve hot, garnished with a swirl of coconut milk and chopped fresh chives.
Pumpkin Seed Pesto
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Ingredients:
- 1 cup pumpkin seeds
- 2 cups fresh basil leaves
- 2 cloves garlic
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- Juice of 1 lemon
- Salt and pepper to taste
Instructions:
- In a food processor, pulse pumpkin seeds, basil leaves, and garlic until finely chopped.
- Add Parmesan cheese and pulse a few more times.
- While the food processor is running, slowly pour in the olive oil until the pesto reaches your desired consistency.
- Add lemon juice, salt, and pepper, and pulse to combine.
- Use the pumpkin seed pesto as a delicious sauce for pasta, a spread for sandwiches, or a dip for vegetables.
Pumpkin Seed Granola Bars
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Ingredients:
- 2 cups rolled oats
- 1 cup pumpkin seeds
- 1 cup chopped nuts (such as almonds or pecans)
- 1 cup dried fruits (such as raisins or cranberries)
- 1 cup honey or maple syrup
- ½ cup peanut butter or almond butter
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, mix oats, pumpkin seeds, chopped nuts, and dried fruits.
- In a saucepan, heat honey or maple syrup, peanut butter or almond butter, vanilla extract, and a pinch of salt over medium heat until well combined.
- Pour the honey mixture over the oat mixture and stir until everything is evenly coated.
- Press the mixture firmly into a lined baking pan.
- Bake for 20-25 minutes or until golden brown.
- Let it cool completely before cutting into bars.
Honey Roasted Pumpkin Seeds
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Ingredients:
- 2 cups pumpkin seeds, rinsed and dried
- 2 tablespoons melted butter
- 2 tablespoons honey
- 1 teaspoon cinnamon
- ½ teaspoon salt
Instructions:
- Preheat the oven to 300°F.
- In a bowl, mix pumpkin seeds, melted butter, honey, cinnamon, and salt until the seeds are evenly coated.
- Spread the seeds in a single layer on a baking sheet.
- Roast for 30-40 minutes, stirring occasionally, until the seeds are golden and crunchy.
- Let them cool before serving as a delicious snack.
Pumpkin and Bacon Carbonara
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Ingredients:
- 12 ounces spaghetti
- 4 slices bacon, chopped
- 1 cup pumpkin puree
- 2 cloves garlic, minced
- 2 eggs
- ½ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- Cook the spaghetti according to package instructions.
- In a skillet, cook the chopped bacon until crispy, then remove from the pan and set aside.
- In the same skillet, sauté the garlic until fragrant.
- Reduce the heat to low and stir in the pumpkin puree until heated through.
- In a bowl, beat together the eggs and Parmesan cheese.
- Toss the cooked spaghetti with the pumpkin sauce, then quickly stir in the egg and cheese mixture, ensuring the pasta is well coated.
- Season with salt and pepper.
- Serve hot, garnished with fresh parsley, or an egg yolk (optional, but delicious)
Pumpkin Chili
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Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 pound ground turkey or beef
- 2 cups pumpkin puree
- 1 can diced tomatoes
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Shredded cheese, chopped cilantro, and sour cream for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
- Add the ground turkey or beef and cook until browned.
- Stir in the pumpkin puree, diced tomatoes, black beans, corn kernels, chili powder, and cumin.
- Season with salt and pepper.
- Simmer for 20-25 minutes to allow the flavors to meld.
- Serve hot, garnished with shredded cheese, chopped cilantro, and a dollop of sour cream.
Pumpkin and Sage Risotto
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Ingredients:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup pumpkin puree
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup white wine
- Salt and pepper to taste
- Fresh sage leaves for garnish
Instructions:
- In a saucepan, heat the broth and keep it warm over low heat.
- In a large skillet, melt the butter over medium heat and sauté the onion and garlic until softened.
- Add the Arborio rice and cook, stirring, for a few minutes until it becomes translucent.
- Pour in the white wine and cook until it is absorbed.
- Add a ladle of warm broth at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- When the rice is al dente and creamy, stir in the pumpkin puree and Parmesan cheese.
- Season with salt and pepper.
- Garnish with fresh sage leaves before serving.
Pumpkin and Sage Ravioli
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Ingredients:
- 1 package of store-bought wonton wrappers
- 1 ½ cups pumpkin puree
- 1 cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh sage
- 1 egg, lightly beaten
- Salt and pepper to taste
- Butter and fresh sage leaves for sauce
Instructions:
- In a bowl, mix pumpkin puree, ricotta cheese, Parmesan cheese, chopped fresh sage, and the beaten egg. Season with salt and pepper.
- Place 1 tablespoon of the pumpkin mixture in the center of a wonton wrapper.
- Moisten the edges with water, then place another wrapper on top and press the edges to seal.
- Repeat with the remaining wrappers and filling.
- Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes or until they float to the surface.
- In a separate pan, melt butter and sauté fresh sage leaves until crispy. Pour the sage butter over the cooked ravioli before serving.
Pumpkin and Kale Stuffed Portobello Mushrooms
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Ingredients:
- 4 large Portobello mushrooms
- 2 cups pumpkin puree
- 2 cups chopped kale
- 1 cup cooked quinoa
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F.
- Remove the stems from the Portobello mushrooms and scrape out the gills.
- In a bowl, mix pumpkin puree, chopped kale, cooked quinoa, Parmesan cheese, minced garlic, olive oil, salt, and pepper.
- Stuff the Portobello mushrooms with the pumpkin and kale mixture.
- Place the stuffed mushrooms on a baking sheet and bake for 20-25 minutes or until the mushrooms are tender.
- Serve hot as a delicious and nutritious appetizer or main dish.
Roasted Pumpkin with Herbed Quinoa
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Ingredients:
- 1 small pumpkin, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tablespoons chopped fresh herbs (such as parsley, thyme, or rosemary)
- ½ cup toasted nuts (such as almonds or pecans)
Instructions:
- Preheat the oven to 400°F.
- Toss the pumpkin cubes with olive oil, salt, and pepper.
- Spread them on a baking sheet and roast for 25-30 minutes or until tender and caramelized.
- In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then cover and simmer for 15-20 minutes or until the quinoa is cooked and the liquid is absorbed.
- Fluff the quinoa with a fork and stir in the chopped fresh herbs.
- Serve the roasted pumpkin over the herbed quinoa, topped with toasted nuts.
- Enjoy with any meat or substitute of your choice! (optional)
Pumpkin and Goat Cheese Pizza
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Ingredients:
- 1 pre-made pizza dough
- 1 cup pumpkin puree
- 1 cup crumbled goat cheese
- ½ cup caramelized onions
- ¼ cup toasted pine nuts
- Fresh arugula
- Balsamic glaze
- Salt and pepper to taste
Instructions:
- Preheat the oven to the temperature recommended for the pizza dough.
- Roll out the pizza dough and spread the pumpkin puree evenly over the surface.
- Sprinkle crumbled goat cheese, caramelized onions, and toasted pine nuts on top.
- Season with salt and pepper.
- Bake the pizza in the oven until the crust is golden and the toppings are bubbly.
- Remove from the oven and top with fresh arugula.
- Drizzle balsamic glaze over the pizza before serving.
Pumpkin Gnocchi
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Ingredients:
- 2 cups pumpkin puree
- 2 ½ cups all-purpose flour
- 1 egg
- Salt to taste
- Pinch of nutmeg
- 1 cup unsalted butter
- Fresh sage leaves
- Grated Parmesan cheese
Instructions:
- In a large bowl, mix pumpkin puree, flour, egg, salt, and nutmeg until a dough forms.
- Divide the dough into portions and roll each portion into a long rope.
- Cut the ropes into bite-sized pieces and press each piece with a fork to create ridges.
- Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface.
- In a separate pan, melt the butter and sauté fresh sage leaves until crispy.
- Toss the cooked gnocchi in the sage butter.
- Serve hot, sprinkled with grated Parmesan cheese.
Pumpkin Risotto with Shrimp
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Ingredients:
- 1 ½ cups Arborio rice
- 4 cups chicken or vegetable broth
- 1 cup pumpkin puree
- 1 cup of peeled shrimp (you canuse the whole shrimp for decoration or any other seafood)
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ cup white wine
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
- In a saucepan, heat the broth and keep it warm over low heat.
- In a large skillet, melt the butter over medium heat and sauté the onion and garlic until softened.
- Add the Arborio rice and cook, stirring, for a few minutes until it becomes translucent.
- Pour in the white wine and cook until it is absorbed.
- Add a ladle of warm broth at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- When the rice is al dente and creamy, stir in the pumpkin puree and Parmesan cheese.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Chocolate Swirl Pumpkin Pie
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Ingredients:
- 1 ½ cups pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked pie crust
- 3 ounces semisweet chocolate, melted
- Add bananas on top (optional)
Instructions:
- Preheat the oven to 425°F.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, spices, and salt until well combined.
- Pour 2 cups of the pumpkin mixture into the unbaked pie crust.
- Stir the melted chocolate into the remaining pumpkin mixture.
- Pour the chocolate-pumpkin mixture over the pumpkin mixture in the crust, then swirl with a knife to create a marbled effect.
- Bake for 15 minutes, then reduce the temperature to 350°F and bake for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
- Let the pie cool before serving.
Pecan Streusel Pumpkin Pie
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Ingredients:
- 1 ½ cups pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked pie crust
- 1 cup chopped pecans
- ½ cup brown sugar
- ¼ cup all-purpose flour
- 3 tablespoons butter, melted
Instructions:
- Preheat the oven to 425°F.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, spices, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- In a separate bowl, combine chopped pecans, brown sugar, flour, and melted butter to make the streusel topping.
- Sprinkle the streusel over the pumpkin filling.
- Bake for 15 minutes, then reduce the temperature to 350°F and bake for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
- Let the pie cool before serving.
Classic Pumpkin Pie
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Ingredients:
- 1 ½ cups pumpkin puree
- 1 cup evaporated milk
- 2 eggs
- ¾ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 unbaked pie crust
Instructions:
- Preheat the oven to 425°F.
- In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, sugar, spices, and salt until well combined.
- Pour the mixture into the unbaked pie crust.
- Bake for 15 minutes, then reduce the temperature to 350°F and bake for an additional 40-50 minutes or until a knife inserted near the center comes out clean.
- Let the pie cool before serving.
Curried Pumpkin and Apple Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 4 cups pumpkin puree
- 2 apples, peeled and chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Chopped fresh parsley for garnish
- Noodles (optional)
Instructions:
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
- Add the curry powder and cook for a minute.
- Stir in the pumpkin puree, chopped apples, and vegetable broth.
- Simmer for 20-25 minutes or until the apples are tender.
- Blend the soup until smooth using an immersion blender.
- Stir in the coconut milk and season with salt and pepper.
- Serve hot, garnished with chopped fresh parsley.
Spicy Thai Pumpkin Soup
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Ingredients:
- 2 tablespoons red curry paste
- 4 cups chicken or vegetable broth
- 2 cups pumpkin puree
- 1 can coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 red bell pepper, thinly sliced
- Fresh cilantro and sliced red chilies for garnish
Instructions:
- In a large pot, heat the red curry paste for a minute.
- Add the broth, pumpkin puree, coconut milk, fish sauce, and brown sugar. Stir to combine.
- Bring to a simmer and cook for 10-15 minutes.
- Stir in the lime juice and sliced bell pepper.
- Serve hot, garnished with fresh cilantro and sliced red chilies.
Creamy Pumpkin Soup
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Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Pumpkin seeds and cream for garnish
Instructions:
- In a large pot, melt the butter over medium heat and sauté the onion and garlic until softened.
- Add the pumpkin puree, vegetable broth, and thyme. Bring to a simmer.
- Cook for 15-20 minutes, then blend the soup using an immersion blender until smooth.
- Stir in the heavy cream and season with salt and pepper.
- Serve hot, garnished with pumpkin seeds and a swirl of cream.
Pumpkin and Spinach Stuffed Shells
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Ingredients:
- 24 jumbo pasta shells, cooked al dente
- 2 cups pumpkin puree
- 1 cup ricotta cheese
- 1 cup chopped spinach, cooked and drained
- 1 egg
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
Instructions:
- Preheat the oven to 350°F.
- In a bowl, combine pumpkin puree, ricotta cheese, spinach, egg, basil, and oregano. Season with salt and pepper.
- Stuff each cooked pasta shell with the pumpkin mixture and place them in a baking dish.
- Pour marinara sauce over the shells and sprinkle with mozzarella cheese.
- Cover with foil and bake for 25-30 minutes.
- Remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
Pumpkin Lentil Soup
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Ingredients:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup red lentils
- 4 cups vegetable broth
- 2 cups pumpkin puree
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- In a large pot, heat the olive oil over medium heat and sauté the onion and garlic until softened.
- Add the lentils, vegetable broth, pumpkin puree, cumin, and paprika.
- Season with salt and pepper.
- Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
- Use an immersion blender to blend the soup until smooth.
- Adjust seasoning if necessary and serve with fresh cilantro.
Roasted Pumpkin Salad
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Ingredients:
- 4 cups cubed pumpkin
- 2 tablespoons olive oil
- Salt and pepper to taste
- 6 cups mixed salad greens
- ½ cup dried cranberries
- ½ cup toasted pumpkin seeds
- ¼ cup crumbled feta cheese
- Balsamic vinaigrette dressing
Instructions:
- Preheat the oven to 400°F.
- Toss the cubed pumpkin with olive oil, salt, and pepper.
- Spread the pumpkin on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.
- In a large bowl, combine the roasted pumpkin, mixed salad greens, dried cranberries, pumpkin seeds, and feta cheese.
- Drizzle with balsamic vinaigrette before serving.
Pumpkin Pancakes
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Ingredients:
- 1 ½ cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup milk
- 1 egg
- 1 cup pumpkin puree
- 2 tablespoons melted butter
- Maple syrup and butter for serving
Instructions:
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, mix milk, egg, pumpkin puree, and melted butter until well combined.
- Gradually stir the wet ingredients into the dry ingredients until just combined.
- Heat a griddle or non-stick skillet over medium heat and lightly grease it.
- Pour ¼ cup of batter onto the griddle for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown.
- Serve with maple syrup and butter.
Pumpkin Mac and Cheese
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Ingredients:
- 12 ounces elbow macaroni
- 2 cups pumpkin puree
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 teaspoon mustard powder
- ½ teaspoon garlic powder
- Salt and pepper to taste
- Breadcrumbs for topping
Instructions:
- Preheat the oven to 375°F.
- Cook the macaroni according to package instructions.
- In a saucepan, combine pumpkin puree, milk, cheddar cheese, mustard powder, and garlic powder over medium heat, stirring until the cheese is melted and the sauce is smooth.
- Season with salt and pepper.
- Mix the cooked macaroni with the pumpkin cheese sauce.
- Transfer to a baking dish, sprinkle with breadcrumbs, and bake for 20-25 minutes or until golden and bubbly.
Pumpkin Hummus
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Ingredients:
- 1 can chickpeas, drained and rinsed
- 1 cup pumpkin puree
- 3 tablespoons tahini
- 2 cloves garlic, minced
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
- Paprika and olive oil for garnish
Instructions:
- Combine chickpeas, pumpkin puree, tahini, garlic, lemon juice, olive oil, and cumin in a food processor.
- Blend until smooth, adding water as needed to reach desired consistency.
- Season with salt and pepper.
- Transfer to a serving bowl, drizzle with olive oil, and sprinkle with paprika.
- Serve with pita chips or vegetable sticks.
Pumpkin Zucchini Bread
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Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- 1 cup shredded zucchini
- ½ cup chopped nuts (walnuts or pecans)
Instructions:
- Preheat the oven to 350°F.
- Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk sugar, pumpkin puree, oil, and eggs until well combined.
- Gradually stir in the dry ingredients until just incorporated.
- Fold in the shredded zucchini and nuts.
- Pour the batter into the prepared loaf pan and bake for 50-55 minutes.
- Allow it to cool before serving.
Cranberry-Pumpkin Bread
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Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- 1 cup fresh cranberries, chopped
- ½ cup chopped walnuts or sunflower seeds(optional)
Instructions:
- Preheat the oven to 350°F.
- Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, mix sugar, pumpkin puree, oil, and eggs until well blended.
- Gradually incorporate the dry ingredients into the wet mixture.
- Fold in the cranberries and walnuts.
- Roll in sunflower seeds (optional).
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes.
- Let it cool before slicing.
Classic Pumpkin Bread
Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 ½ cups sugar
- 1 cup pumpkin puree
- ½ cup vegetable oil
- 2 eggs
- ¼ cup water
Instructions:
- Preheat the oven to 350°F.
- Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, sift together flour, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk together sugar, pumpkin puree, oil, eggs, and water until well combined.
- Gradually stir in the dry ingredients until just incorporated.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes.
- Allow it to cool before slicing.
Pumpkin Bread Pudding
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Ingredients:
- 4 cups cubed day-old bread
- 2 cups pumpkin puree
- 1 ½ cups milk
- ½ cup brown sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ cup raisins
- Whipped cream, for serving
Instructions:
- Preheat the oven to 350°F.
- Place the bread cubes in a greased baking dish.
- In a bowl, mix pumpkin puree, milk, brown sugar, eggs, vanilla, and spices.
- Pour the mixture over the bread, ensuring all pieces are coated. Add raisins.
- Bake for 30-35 minutes or until set.
- Serve warm with a dollop of whipped cream.
Pumpkin Chocolate Chip Cookies
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Ingredients:
- 1 cup pumpkin puree
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions:
- Preheat the oven to 350°F.
- In a large bowl, mix pumpkin puree, sugar, egg, and vanilla.
- In another bowl, combine flour, baking powder, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture and mix until well combined.
- Fold in chocolate chips.
- Drop tablespoons of dough onto a baking sheet and bake for 12-15 minutes.
- Let the cookies cool on a wire rack before serving.
Pumpkin Spice Cheesecake
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Ingredients:
- 2 cups pumpkin puree
- 1 cup graham cracker crumbs
- 3 packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 3 eggs
- Whipped cream, for garnish
- Caramel sauce, for drizzling
Instructions:
- Preheat the oven to 325°F.
- Mix graham cracker crumbs and melted butter and press into the bottom of a springform pan.
- In a large bowl, beat cream cheese, sugar, vanilla, and spices until smooth.
- Add pumpkin puree and eggs, and beat until well combined.
- Pour the mixture over the crust and smooth the top.
- Bake for 45-50 minutes until the center is almost set.
- Let it cool, then refrigerate for a few hours or overnight.
- Serve slices with whipped cream and a drizzle of caramel sauce.
Conclusion
From decadent desserts to hearty soups, healthy salads, and flavorful main courses, this compilation of 36 pumpkin recipes serves as a testament to the incredible versatility and deliciousness of this seasonal ingredient. Whether you’re hosting a gathering, seeking comfort on a chilly evening, or simply exploring new flavors, these recipes offer a range of options to suit various tastes and dietary preferences.
Embrace the warmth and richness of pumpkin in your kitchen and elevate your dining experience with these creative and delightful recipes that celebrate the essence of fall. Enjoy the delightful journey through these culinary creations and savor the wholesome goodness and comforting flavors that only pumpkin can offer.
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Note: This article is for informational purposes only and is not intended to diagnose, treat, or cure any disease. Always consult a healthcare professional before taking any supplement or making any changes to your diet or lifestyle.
