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.
By Lisa Esile, MS,
Oct 30, 2017
Last Updated:
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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Canned pumpkin takes the place of pork fat to form a luscious, healthy masa dough for these vegan tamales.
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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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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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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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