When I worked as a baker, we sold pumpkin muffins, pumpkin granola, and pumpkin spice lattes by the dozens once the air turned chilly. It was pumpkin season and we did everything we could to satiate the pumpkin craving.
Pumpkin spice is delicious but that’s not the only way to use fall’s favorite vegetable. Pumpkin can do so much more!
These recipes use either fresh or canned pumpkin. For recipes that use fresh pumpkin, look for sugar pumpkins or pumpkin pie pumpkins. The pumpkin should feel heavy for its size and have a smooth exterior with no soft spots, browning or mold. Also, in a pinch you can usually substitute butternut squash for pumpkin in most recipes and no one would be the wiser.
Pumpkins have a long shelf life so feel free to pick up a few so that you’re prepared when the pumpkin craving strikes.
When it comes to canned pumpkin just double check the label to make sure you’re buying canned pumpkin purée and not pumpkin pie filling.
Slow Cooker Pumpkin Soup
This vegan soup is so creamy! Two cans of pumpkin purée, coconut milk and vegetables simmer in the slow cooker so all you need to do is sit down and savor this vegetable packed soup.
Creamy Pumpkin Soup with Smoked Paprika
No time for a slow cooker? Try this smoky pumpkin soup! It’s on the table in an hour and can use fresh or canned pumpkin.
If you like your soup with some heft to it, then you’ll love this sausage, pumpkin and black bean chili. Plus, it’s a great make ahead option.
White Bean Soup with Ham, Pumpkin, and Chard
Ham and white beans are a classic combination. I love the addition of chopped pumpkin and chard to give a nutritious boost to this hearty fall soup.Continue to 5 of 20 below.
Curry Pumpkin Soup
Ginger, coriander, cumin, and curry work together to pump up the pumpkin flavor in this easy soup. Fresh minced ginger gives it a spicy kick but feel free to adjust to your own personal preference.
Chipotle Pumpkin Soup
Chipotle peppers are smoked and dried jalapeños peppers. This recipe calls for chipotle peppers in adobo sauce, which can be found at most grocery stores. The adobo sauce has tomato sauce, vinegar, garlic, and other spices. If you can’t find them, chipotle powder and a dash of vinegar works!
Pumpkin Ricotta Gnocchi
Use pumpkin purée to make pumpkin gnocchi! The dough freezes well if you want to save some for another night. The sage really adds to the flavor and it’s a fun dinner for the family to make together.
Squid Ink Pasta with Pumpkin, Sage and Brown Butter
This is the perfect show-stopping meal with its black and orange color scheme. Black pasta topped with a sage and brown butter sauce and served inside a sugar pie pumpkin is perfect for a Halloween dinner party!Continue to 9 of 20 below.
Breakfast Casserole with Butternut Squash and Kale
This is a smart casserole, not just because you can make it ahead for a leisurely brunch—canned pumpkin puree is added to the custard (what makes the casserole soft and moist) for a boost of pumpkin flavor.
Waffles make any day feel special and these pumpkin spiced waffles are the reason breakfast is the most important meal of the day. Serve them up with homemade applesauce. If you have leftovers don’t worry, these waffles are a dream to freeze.
Spicy Paleo Pumpkin Muffins
These muffins are delicious -- even non-paleo people will love them. Grated pumpkin, bell pepper and onion mix with alternative flours for a spicy muffin that works as well for breakfast as it does for lunch or dinner.
Cinnamon takes a back seat in this gingery pumpkin loaf. As a bonus, it works well if substituting gluten free baking flour, such as King Arthur’s Flour or Bob’s Red Mill.Continue to 13 of 20 below.
Chocolate Chip Pumpkin Bread
Chocolate chips and a crunchy cinnamon sugar topping make this pumpkin bread stand out from the rest. Let cool completely before slicing to ensure the cleanest slices.
Instant Pot Pumpkin Cheesecake
It took me way too long to fall in love with my Instant Pot. Pumpkin cheesecake with a graham cracker crust is the perfect fall dessert and the Instant Pot makes it so easy! No cracks, only silky deliciousness.
Pumpkin cookies are a great way to use up leftover pumpkin. The addition of oatmeal keeps the cookie texture chewy rather than cakey while cardamom adds a pop of flavor.
Chiffon Pumpkin Pie
This custard-based pie starts with a gingersnap crust and is topped with a pile of whipped cream. The pumpkin custard requires chilling both before mixing in whipped egg whites and once the pie is filled, so make sure you leave yourself plenty of time.Continue to 17 of 20 below.
No-Churn Pumpkin Spice Ice Cream
Ice cream moves into fall with this pumpkin spice flavor. No-churn ice cream is really simple! Make the base, whip the cream fold it together and freeze it in a loaf pan. For easy scooping, let the ice cream warm on the counter for a few minutes before serving.
Pumpkin Cinnamon Rolls with Cream Cheese Frosting
You may already have all of the spices that are in a pumpkin spice blend, usually labeled as pumpkin pie spice at the grocery store, in your pantry: ground cinnamon, nutmeg, ginger, cloves, and allspice.
Rich, creamy cheesecake married with the flavors of pumpkin? Sign me up! This cheesecake has all the best parts of pumpkin pie combined with the creaminess of cheesecake. Take it over the top with caramel sauce and whipped cream!
Old Fashioned Pumpkin Pie
For me, pumpkin pie in the fall is almost as important as the turkey for Thanksgiving. We round out this list with the OG! You can make it up to two days ahead. It also freezes well.