Pumpkin Recipes

As the leaves turn vibrant shades of red and gold, and the crisp autumn air fills our senses, it’s that time of year when pumpkins take center stage in our kitchens. And there are tons of delicious pumpkin recipes that you can serve to your family this season.

Whether you’re a fan of the classic pumpkin pie or eager to explore more creative culinary endeavors, autumn offers an array of delectable pumpkin recipes to satisfy your taste buds.

In this article, let’s take a look at some of the top pumpkin recipes that will make your fall season even more delightful.

The Best Pumpkin Recipes

Classic Pumpkin Pie

Our pumpkin culinary adventure begins with the ultimate autumn treat: the classic pumpkin pie. No autumn feast is complete without a slice of this velvety, spiced delight. To make this timeless recipe, you’ll need:

Ingredients:

• 1 9-inch pie crust
• 1 15-ounce can of pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup evaporated milk

Instructions:

1. Preheat your oven to 425°F (220°C).
2. In a large mixing bowl, combine the pumpkin puree, sugar, cinnamon, nutmeg, ginger, cloves, and salt.
3. Beat the eggs and add them to the pumpkin mixture.
4. Gradually stir in the evaporated milk until the mixture is well combined.
5. Pour the filling into the pie crust.
6. Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 40-50 minutes or until the filling is set.
7. Allow the pie to cool completely before serving.

You should also try this Low Calorie Pumpkin Pie recipe.

Pumpkin Spice Latte

For those who prefer sipping their pumpkin, the Pumpkin Spice Latte is a fall favorite that’s easily recreated at home. Here’s how to make it:

Ingredients:

• 1 cup brewed espresso or strong coffee
• 1 cup milk
• 2 tablespoons pumpkin puree
• 2 tablespoons sugar
• 1/2 teaspoon pumpkin spice mix (cinnamon, nutmeg, cloves, and ginger)
• Whipped cream (optional)
• Cinnamon sticks or ground cinnamon (for garnish)

Instructions:

1. In a saucepan, combine the milk, pumpkin puree, sugar, and pumpkin spice mix.
2. Heat the mixture over medium heat, stirring constantly, until it’s hot but not boiling.
3. Remove the mixture from heat and whisk it until it becomes frothy.
4. Pour the brewed espresso or coffee into a mug.
5. Add the pumpkin spice milk mixture to the coffee and stir.
6. Top with whipped cream and a sprinkle of cinnamon, if desired.

You should definitely try this delicious drink, check out our Starbucks Pumpkin Cream Cold Brew Copycat Recipe

Our Pumpkin Pie Spice Recipe is perfect for any recipes.

Pumpkin Soup

A hearty pumpkin soup is a comforting choice for chilly autumn evenings. Here’s how to whip up this warm bowl of goodness:

Ingredients:

• 2 tablespoons butter
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree
• 4 cups chicken or vegetable broth
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• Salt and pepper to taste
• 1/2 cup heavy cream
• Pumpkin seeds (pepitas) for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent.
2. Stir in the pumpkin puree, nutmeg, ginger, salt, and pepper.
3. Pour in the broth and bring the mixture to a boil. Reduce heat and simmer for about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup to a blender and blend in batches.
5. Return the soup to the pot and stir in the heavy cream.
6. Simmer for an additional 5 minutes, then remove from heat.
7. Serve hot, garnished with pumpkin seeds.

Pumpkin Risotto

Risotto lovers, rejoice! Pumpkin adds a delightful twist to this creamy Italian dish. Here’s how to make Pumpkin Risotto:

Ingredients:

• 2 cups Arborio rice
• 1/2 cup white wine (optional)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh sage leaves for garnish

Instructions:

1. Heat the olive oil in a large, heavy-bottomed saucepan over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
2. Stir in the Arborio rice and cook for 1-2 minutes until the grains are slightly translucent.
3. If using wine, pour it into the pot and stir until it’s mostly absorbed by the rice.
4. Add the pumpkin puree and a ladleful of warm broth. Stir constantly until the liquid is mostly absorbed.
5. Continue adding the broth, one ladleful at a time, stirring continuously and allowing each addition to be absorbed before adding more. This process will take about 18-20 minutes.
6. When the rice is creamy and cooked to your desired consistency, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
7. Garnish with fresh sage leaves before serving.

Pumpkin Bread

Autumn wouldn’t be complete without the comforting aroma of pumpkin bread wafting through your kitchen. Here’s a delightful recipe:

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 cup pumpkin puree
• 1/2 cup water
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a mixing bowl, whisk together the flour, baking soda, baking powder, salt, and spices.
3. In a separate bowl, cream the softened butter and granulated sugar together until light and fluffy.
4. Beat in the eggs one at a time, then stir in the pumpkin, water, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Pour the batter into the prepared loaf pan.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the pumpkin bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Chocolate Chip Pumpkin Bread Recipe

Vanilla Pumpkin Bread Recipe

Mini Chocolate Chip Pumpkin Muffins Recipe

Super Easy Pumpkin Muffins Recipe

Pumpkin Cheesecake Muffins Recipe

Gluten Free Pumpkin Cheesecake

HOMEMADE PUMPKIN ICE CREAM

PUMPKIN FLUFF RECIPE

Gluten Free Pumpkin Waffles Recipe

Baked Pumpkin Spice Donuts Recipe

Pumpkin Pudding Pie Recipe

Pumpkin Dump Cake

Crockpot Pumpkin Butter

Moist Pumpkin Muffins

Salted Caramel Pumpkin Cheesecake Dip

Spiced Pumpkin Cake 

ALSO CHECK OUT THESE PUMPKIN RECIPES

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Pumpkin Gelato for Ice Cream Maker from Scoops & Savor

Pumpkin Bread with Orange Cream Frosting by Style and Grace

Crumbl Copycat Pumpkin Pie Cookies by Artsy Fartsy

Pumpkin Bars with Cream Cheese Frosting by Cookin’ Chicks

Pumpkin Cheesecake Cookies by A Table Full of Joy

Pumpkin Pasties by Baking Beauty

Creamy Roasted Vegan Pumpkin Soup by Cooking Gorgeous

No-Bake Pumpkin Balls by No Sweat Vegan

Pumpkin Panna Cotta by Little Nonni

Easy Pumpkin Gnocchi with Sage Brown Butter Sauce by Our Gabled Home

Healthy Pumpkin Pancakes by Sunglow Kitchen

Pumpkin Cream Cheese Dip by Yummy Bowl

Pumpkin Pie in Graham Cracker Crust by Chenee Today

Pumpkin Rice by The Rice Chick

Pumpkin Peanut Butter Muffins by Little Healthy Bites

High Protein Pumpkin Pudding by Fit as a Mama Bear

Slow Cooker Beef And Pumpkin Stew by Recipe This

Creamy Pumpkin Pie by Kitchen Serf

Peruvian Pumpkin Soup by Beyond Mere Sustenance

Pumpkin Spice Ice Box Cake by No Heat Needed

Gluten-Free Pumpkin Scones by Strength and Sunshine

Pumpkin Soup by Homemade Hooplah