Recipe Roundup

61 Best Pumpkin Recipes

There's no reason to stop at pie—these soups, pastas, crisps, and side dishes will satisfy every pumpkin craving you've ever had.
Pull apart pumpkin and spinach bread on a wooden cutting board.
Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton

Pumpkin recipes let you carve your pumpkin and eat it too. Or, you know, just eat it. Pumpkin is an ideal way to add rich, earthy flavor to so many fall favorites: creamy pasta and comforting soup, roasted vegetable sides, cheesecake, cupcakes, and of course, pies. Below you'll find our 61 best pumpkin recipes for all your cool-weather cravings.

  • Photo of a pumpkin Dutch Baby in a skillet with a spoon spreading pumpkin butter.
    Photo & Food Styling by Kendra Vaculin
    1/61

    Pumpkin Dutch Baby With Pumpkin Butter

    Bring that fall feeling into brunch with this easy Dutch baby, which is creamy and custardy on the inside and airy around the edges, thanks to the inclusion of a bit of canned pumpkin purée.

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  • Photo by Joseph De Leo, Food Styling by Stevie Stewart
    2/61

    Pumpkin Bread

    This moist, seasonal breakfast loaf is fully loaded with autumnal spice, and can be baked several days in advance.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones
    3/61

    Marbled Pumpkin-Maple Cheesecake Bars

    Creamy cheesecake meets the perfect fall pumpkin pie. You'll make the pretty swirl by separating the cheesecake filling in two, flavoring some with pumpkin purée and ginger, and swirling the mixture in the crust with a toothpick or skewer.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Katherine Sacks
    4/61

    Spiced Pavlova With Pumpkin Mousse

    Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this elegant spin on pumpkin pie a jewel-like presentation that's both stunning and delicious.

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  • Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi
    7/61

    Bourbon Pumpkin Pie

    This custardy pie isn't overly spiced, and there is a bit of tang, too, from sour cream. While you don't need to mix bourbon into the whipped cream you're serving alongside, that move does amplify the pie's flavor.

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  • Photo by Romulo Yanes
    8/61

    Pumpkin Spice Bundt Cake With Buttermilk Icing

    When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely. The assertive flavors of cinnamon and allspice continue to develop as time passes, so make this bundt a few days ahead of the party and it will taste even better.

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  • Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton
    11/61

    Pull-Apart Bread With Pumpkin and Spinach

    Forget the standard dinner rolls this Thanksgiving—what your table needs is this gorgeous flavor-packed bread.

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  • Photo by Christopher Testani
    12/61

    Pumpkin-Caramel Tart with Toasted-Hazelnut Crust

    The hazelnut crust lends a toasty flavor to this tart, while the grated ginger brings a satisfying hint of spice. With a press-in crust, short bake time, and a do-ahead option, it's the perfect treat to liberate you (and your oven) on Thanksgiving Day.

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  • Photo by Elizabeth Coetzee, Food Styling by Mira Evnine
    13/61

    Classic Pumpkin Pie

    You gotta start out with the classics. This pumpkin recipe has it all: a flaky crust, a creamy filling, and just the right amount of spice.

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  • Photo by Jonathan Lovekin
    14/61

    Roast Pumpkin With Dukkha and Pomegranate

    This side dish really lets pumpkin shine. The spiced, salted sprinkle and pomegranate seeds provide excellent textural contrast.

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  • Photo by JP Bevins, Food Styling by Molly Baz
    19/61

    3-Ingredient Pumpkin Mousse

    If you crave pumpkin pie filling—but a little lighter and creamier—and you don't want to bother with the crust, eat this fluffy mousse with gingersnaps instead of a spoon.

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  • Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson
    20/61

    Chocolate and Pumpkin Zebra Cake

    You don't need mystical powers to conjure the magical swirl in this spooky cake. And a little gel food coloring gets your ganache into Halloween territory.

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  • Photo by Lisa Hubbard
    21/61

    Maple Pumpkin Pots de Crème

    These individual custard cups are the perfect pumpkin treat for when you need a pumpkin fix, but don't want something too sweet. Serve this easy fall dessert after a dinner of roast pork tenderloin.

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  • Photo by Romulo Yanes
    22/61

    Pumpkin Ginger Cheesecake Pie

    Embrace the flavors of autumn with this luscious take on a classic. The pumpkin not only lends richness but also makes the pie a stunner, with mesmerizing swirls of orange. Ginger adds a subtle snap.

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  • Photo by Chelsea Kyle, Food Styling by Molly Baz
    23/61

    3-Ingredient Creamy Pumpkin Pasta

    Some pumpkin recipes are so easy you can memorize them. Like this 3-ingredient fall pasta, sauced with just pumpkin purée and cream.

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  • Photo by Shutterstock
    24/61

    Ginger-Pumpkin Soufflé

    This dessert is delicious even without a crust. It's a light and flavorful soufflé consisting mostly of fluffy egg whites.

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  • Photo by Chelsea Kyle, Food Styling by Jennifer Ophir
    25/61

    Haitian Beef and Pumpkin Soup (Soup Joumou)

    Soup Joumou is a savory and mildly spicy stew comprised of winter squash that mingles with the flavors of beef, chiles, and spices.

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  • Photo by Elizabeth Coetzee, Food Styling by Mira Evnine
    26/61

    Pumpkin Whoopie Pies

    If you've never made your own whoopie pies, this recipe's for you. The moist pumpkin cake layers are filled with a luscious combination of bourbon and cream cheese. We like to add chopped pecans for a little crunch around the edges.

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  • Photo by Chris Court
    27/61

    Brûléed Bourbon-Maple Pumpkin Pie

    Yes, pumpkin and chocolate belong together—this mashup proves it. And while you're not required to brûlée the top, it surely makes the pie a showstopper.

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  • Photo by Marina Delio
    28/61

    Pumpkin and Chocolate Mousse Trifle

    Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.

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  • Lara Ferroni
    29/61

    Baked Mini Pumpkin Pots

    The way the flavors of pumpkin, sausage, herbs, and eggs come together in this perfect little side dish (or holiday breakfast!) will make any autumnal diner very, very happy.

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  • Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini
    30/61

    Pumpkin Icebox Pie With Snickerdoodle Crust

    Cinnamon-sugar coated snickerdoodle cookie dough is pressed into a pie plate, making a fun and easy crust for this dreamy pumpkin icebox pie.

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  • Photo by Romulo Yanes
    35/61

    Pumpkin Bread Pudding

    Soft country bread soaked with rich and spicy custard is the ideal fall dessert, but we'd argue that it's a wonderful brunch dish, too. (You could even put a bit of yogurt on top.) 

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  • Photo by Shutterstock
    36/61

    Stewed Pumpkins

    The most straight-forward thing you can make with fresh pumpkin. Because this recipe uses only five simple ingredients, the squash keeps its vibrant flavor, which is intensified by butter and autumnal spices.

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  • Diane Fields
    39/61

    Pumpkin Agnolotti

    This rich and creamy pasta is filled with a decadent mix of pumpkin puree and Parmesan.

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  • Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson
    40/61

    Pumpkin Pie Spice Mix

    There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard—just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious pie filling, stir it into whipped cream or frosting for a festive fall dessert topping, or sprinkle it over sliced fruit or buttered toast for a dressed-up snack.

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  • Michael Graydon + Nikole Herriott
    45/61

    Spiced Pumpkin Seed and Cashew Crunch

    For a salty, savory, crunchy boost, sprinkle this on roasted vegetables, soups, and hot cereal.

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  • Photo by Penny De Los Santos
    46/61

    Butternut Pumpkin Pie

    America's favorite pumpkin purée is actually made from squash, so why not turn to the earthy sweetness of fresh butternut squash? It's dead easy to prepare at home and tastes more vibrantly "pumpkin" than anything from a can.

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  • Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
    47/61

    Pecan-Rye Pumpkin Pie

    Of course our best pumpkin recipes include quite a few pumpkin pies, but this one's really the best of both worlds. Deeply flavored custard filling, extra-crispy pecan topping. It's so tasty you might want to serve it on Halloween and Thanksgiving.

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  • Photo by Bobbi Lin
    48/61

    Winter Slaw With Red Pears and Pumpkin Seeds

    Trimming a generous amount of the stem from the brussels sprouts makes it quite a bit easier to tease apart the leaves for this winter slaw recipe.

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  • Tim Hout, Gourmet Live
    51/61

    Pumpkin Coconut Panna Cottas

    The classic Italian dessert, in fall clothes. You can make these panna cottas up to two days ahead, which means they're a great weekend project for making weeknight desserts a little more special.

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  • Photo by Chris Court and William Meppem
    52/61

    Smoky Pumpkin, Spelt, Pomegranate, and Feta Salad

    This fall grain salad combines spelt with Japanese pumpkin that's been roasted in a smoky paprika and pomegranate molasses glaze.

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  • Photo by Elizabeth Coetzee, Food Styling by Mira Evnine
    55/61

    One-Pot Pumpkin Mac and Cheese

    Cook your pasta, build your sauce, and bake your mac all in one pot.

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  • Photo by Elizabeth Coetzee, Food Styling by Erika Joyce
    56/61

    Pumpkin Clafouti

    A clafouti is a sweet baked "pancake," made popular in France, that is usually filled with cherries or other seasonal fruits. In most versions, while the clafouti bakes, the batter puffs up around the fruit and browns, becoming slightly crusty on the top of the soft, custardy center. In this recipe, however, I use puréed pumpkin mixed into the batter instead of adding chunks of fruit at the end. It makes for a particularly creamy, silken clafouti to which I add some chopped hazelnuts for crunch. This dessert could take the place of a pumpkin pie at Thanksgiving; since it's much lighter, your guests will be grateful to see it after the huge turkey dinner. The batter can be made ahead and baked while you eat, or during the football interlude before dessert.

    I call for a cheese pumpkin in this recipe. It's a thick, fleshy, rather squat pumpkin with very dense flesh. If you can't find one, don't substitute regular pumpkin, which is much too watery. Instead, use butternut or Hubbard squash. In a pinch, you can also substitute canned unsweetened pumpkin purée instead of making your own.

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  • Photograph by Isa Zapata, Food Styling by Liberty Fennell, Prop Styling by Suzie Myers
    57/61

    Pumpkin Spice Crumb Cake

    Your regular old crumb cake gets a fall makeover with this pumpkin and spice-spiked version.

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  • Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness
    58/61

    Creamy Pumpkin Pasta

    Transform a can of pumpkin purée into a near-instant pasta sauce that delivers major fall feels.

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  • Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker
    61/61

    Pumpkin and Cheddar Strata

    A make-ahead casserole, like this pumpkin-infused strata with all the cheese, is just what your busy holiday schedule needs.

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