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By Lisa Esile, MS Oct 30, 2017
Last Updated:
The sweetness of pumpkin partners well with so many different flavors—from the traditional cinnamon, allspice, and nutmeg to more unusual combinations like sun-dried tomatoes, paprika, apples, cranberries, and beans, to name a few. We’ve rounded up some of our most popular pumpkin recipes, ranging from sweet to savory.
Want to get the scoop on all things pumpkin? Check out our handy guide for tips on how to prep, cook, and store this gorgeous fall gourd.
Canned pumpkin takes the place of pork fat to form a luscious, healthy masa dough for these vegan tamales.
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Sink your teeth into this delectable cookie, fragrant with fall spices and topped with an easy pumpkin-applesauce frosting. Finish it off with chopped dried cranberries and pecans (optional) for an autumnal sweet treat with major plate appeal.
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Canned pumpkin helps add moisture and subtle sweetness to this gorgeous casserole, which would be a lovely addition to any holiday spread.
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Sweetened with dates and maple syrup, and with a base of pumpkin puree and tofu, this fall-flavored vegan ice cream is wickedly good, but in a healthy kind of way!
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Pumpkin puree and mashed banana add enough natural sweetness that you only need a little bit of added sweetener (maple syrup) in this easy recipe.
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This spectaular dessert is an ideal centerpiece for any festive fall or winter occasion. With sumptuous layers of pumpkin gingerbread, naturally sweetened roasted fruits, and silky vanilla cream, this melt-in-your-mouth sweet treat will be enjoyed by both vegans and non-vegans alike. Note: This recipe takes an hour and a half to prepare, including cooking time, which isn’t bad for how amazing it is!
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Start your day off right with this tasty homemade granola mix, which features raw pumpkin seeds and raisins.
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These yummy oat- and cornmeal-based cookies flavored with pumpkin, cranberries, cinnamon, and nutmeg make a fabulous after-dinner treat or healthy snack to give out instead of candy. They freeze well, so make a double batch.
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In this hearty dish, creamy mushroom risotto gets mixed with canned pumpkin and then baked to crispy perfection.
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With layers of whole wheat bread, fall spices, golden raisins, and pure maple syrup, this chewy bread pudding is built to satisfy.
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These sweet and wholesome muffins from Chef AJ are bursting with fall flavors, featuring pumpkin, cranberries, walnuts, and cinnamon.
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Featuring a hint of maple syrup in both the whipped topping and in the tart itself, this autumnal pie is perfectly sweet.
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This dense, decadent dessert features chocolate chips for double-chocolate goodness. Pumpkin and applesauce add moisture.
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These delicious parfaits make it look like you spent far longer in the kitchen than you did—plus you can do it mostly in a blender, no cooking required except to toast pecans. The pumpkin pudding base is flavored with cinnamon, allspice, and date paste, and topped with a decadent Cashew Vanilla Cream. Expect to be handing out the recipe to guests!
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These muffins from Chef Katie Simmons of Plants-Rule.com take just 10 minutes to whip up and 30 minutes to bake. They’re sure to be a hit at any fall potluck.
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Fragrant with cumin, allspice, and smoked paprika, this creamy pumpkin dip features chickpeas and white beans. Make a big batch, and serve it with veggie sticks, whole grain bread, or your favorite crackers.
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This flavorful stew is loaded with veggies and squash and features Anasazi beans, which are similar to pinto beans but have a richer flavor.
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Gluten-free and date-sweetened, these mouth-watering pumpkin squares are easier to make than pumpkin pie and firm enough to be eaten as finger food. The divine Macadamia-Vanilla Frosting is made with just three ingredients.
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The stuffing uses traditional ingredients like bread, mushrooms, celery, sage, thyme, and oregano, and features apple, cranberries, and almonds to give it a fruity, nutty twist.
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Fragrant with cinnamon, ginger, cloves, and nutmeg, this scrumptious fall dessert is incredibly simple to make—and so healthy you can eat it for breakfast!
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Fresh pumpkin adds creaminess and a vivid orange hue that plays well with red lentils in this vegan dal soup.
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You can use pumpkin or another winter squash in this cannellini bean salad, which calls for just five ingredients and is ready in 15 minutes.
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Lisa Esile is an author, illustrator, blogger, vegetable gardener, and whole-food enthusiast with a special fondness for potatoes. She has a master’s degree in human nutrition and is passionate about showing people how to live happier, healthier lives. Lisa is the author of Reach your Big Calm and the co-author of Whose Mind Is It Anyway?.
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