Pumpkin is far more than just the headliner of the jack-o’-lantern show—it’s a kitchen superstar in disguise! If you’re anything like me, pumpkins have a sneaky way of finding their way into your life year-round. Maybe you’ve grown them, maybe you grabbed one at the market without a game plan, or maybe you’ve still got one lingering on your porch from Halloween, giving you that “I should probably cook this” vibe but you don’t have any recipes for easy pumpkin dishes.
A few Halloweens ago, I found myself in full-on pumpkin overload. I grew so many that I started handing them out like candy—some even went to farmers for their livestock (hey, at least the pigs were eating well!). But then, the next year, I declared it “Pumpkin-palooza.” I was determined to be the pumpkin chef, and let me tell you, I made all the pumpkin things. From pies to soups, dog treats and more, if it could handle pumpkin, I made it. And now, I’m sharing five of my absolute favorite easy pumpkin dishes with you.
The beauty of these dishes is they work all year long, especially if you start by making pumpkin puree and freezing or canning it for those “oh no, I need pumpkin!” moments. Whether you’re trying to use up that pumpkin in the pantry before it grows roots, or you just need a creative way to use your puree for a baking spree, these recipes have you covered and you’ll discover new ways to work with this fall favorite and pick up a few tips and tricks along the way.
If you’ve ever caught yourself wondering, “What else can I do with this pumpkin besides pie or lattes?”—this is for you. Let’s dive in and let me share five easy pumpkin dishes that will become your new kitchen staples, no matter what time of year it is!
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The Mood: Culinary Genius with Minimal Effort
Pumpkin Purée
Pumpkin puree is the base for so many inspired dishes, but what if you made your own instead of opting for the canned variety? The first thing I do when I have a ton of pumpkins about to expire, particularly after Halloween but before Thanksgiving, is make homemade pumpkin puree. This puree is surprisingly easy and packs a flavor punch that the store-bought version can’t match. All you need is a pumpkin, an oven, and a food processor and you’re on your way to making a rich, smooth puree that can be used in pies, soups, muffins, or even savory dishes.
The secret to a perfect pumpkin puree is choosing the right pumpkin. Sugar pumpkins are the gold standard here because of their naturally sweet flavor and smooth texture, but don’t hesitate to use those pumpkins you carved for a special occasion—just remove the seeds and stringy bits. Roasting the pumpkin enhances its sweetness and depth, making the puree even more flavorful. A good tip for smaller pumpkins is to roast your pumpkin halves skin-side up for an even cook, and blend the flesh until smooth for a luscious puree that’s worth the effort.
This creamy, homemade pumpkin puree isn’t just versatile; it’s also freezer-friendly. So if you find yourself with more puree than you can use, simply freeze it in batches for future recipes. Add a dollop to oatmeal, mix it into pancake batter, or use it as a base for soups and sauces.
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Delicious Pumpkin Purée
Some recipes, like our pumpkin pie recipe, call for canned pumpkin or pumpkin purée. Don’t let that extra step scare you off—pumpkin purée is delicious in all sorts of recipes, including soup and pie. You can purée it to the consistency you need.
- Prep Time: 10 minutes
- Cooling Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: Serves 4 to 8 depending on how you use it
- Category: Bakery
Ingredients
- One sugar pumpkin (the size depends on what you want to use it for)
- Food Processor (equipment)
Instructions
- Preheat oven to 350 degrees F
- Cut your sugar pumpkin in half.
- Scrape out the insides.
- Save the pumpkin seeds for roasting.
- Line a baking sheet with foil or parchment paper.
- Place the pumpkin halves cut side down on the baking sheet.
- Bake for 60 to 90 minutes, until the pumpkin is fork-tender.
- Remove pumpkin from the oven and flip it over to let it cool.
- Scoop out the pulp to use in recipes for soup, bread, muffins, and more.
- Purée in a food processor to the consistency you need for a given recipe.
- Refrigerate or freeze unused pulp in an airtight container.
Learn more about this recipe in How to Make Homemade Pumpkin Purée You’ll Use All Year.
The Mood: Making Salad the Star
Creamy Pumpkin Seed Dressing
When we talk about easy pumpkin dishes, it’s easy to forget that the seeds are just as delicious as the flesh. This creamy pumpkin seed dressing is a game-changer for your salads, and the best part is that it’s both nutritious and packed with flavor. The key ingredient here? Roasted pumpkin seeds (pepitas), which bring a nutty, earthy flavor that complements the tang of vinegar and the creaminess of Greek yogurt or tahini.
The seeds give the dressing a delightful texture, adding just a bit of crunch. Combined with fresh garlic and a zesty squeeze of lime juice, this dressing is light, fresh, and packed with nutrients. If you’re looking for something to brighten up your salads, this is it. And don’t worry, the dressing is versatile—you can drizzle it over roasted vegetables, use it as a dipping sauce, or even slather it on sandwiches for an extra burst of flavor.
One trick for making the dressing ultra-creamy is to soak the seeds before blending. This softens them just enough to create a smooth texture without losing the crunch that makes this dressing special. This easy pumpkin dish is a reminder that nothing goes to waste when you’re cooking with pumpkins!
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Creamy Pumpkin Seed Dressing
When you have leftover pumpkin seeds after roasting and enjoying, or you have more raw pumpkin seeds than you know what to do with, try making this Creamy Pumpkin Seed Dressing.
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: Makes 8 1-ounce servings 1x
- Category: Salads & Dressings
Ingredients
- 1/3 cup pumpkin seeds, raw or oven-roasted
- 1 clove of garlic (or to your taste)
- 2 tablespoons lime juice
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon maple syrup
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/2 cup boiled or filtered water
Instructions
- Add all ingredients to a blender.
- Blend until smooth and creamy. Add more water, if needed.
- Store dressing in an airtight container in the refrigerator.
Notes
- No Cook Time unless you’re planning to roast your seeds first; then see our Roasted Pumpkin Seeds recipe
Learn more about this recipe in Bright and Tangy Pumpkin Seed Dressing to Liven Up Any Salad
The Mood: Craving Something Sweet
Pumpkin Angel Food Cake
Pumpkin Angel Food Cake with Cinnamon Whipped Cream
If you’ve ever wanted a dessert that feels light but still delivers on flavor, this pumpkin angel food cake is going to be your new best friend. Imagine the airy, melt-in-your-mouth texture of classic angel food cake, but with the added richness of pumpkin and warm spices. It’s the perfect combination of indulgent and refreshing, and it’ll make you look like a dessert master with minimal effort. Plus, did I mention there’s cinnamon whipped cream involved?
This cake starts with a simple base—a trusty box of angel food cake mix (because sometimes we all need a little shortcut). The magic happens when you fold in a mixture of pumpkin puree, pumpkin-pie spice, vanilla, and just a hint of crystallized ginger. That ginger adds a subtle zing, while the pumpkin gives the cake a beautiful golden hue and a delicious depth of flavor. The result is a light, spiced cake that’s perfect for any occasion, whether it’s a family dinner or a last-minute get-together.
But the real star might just be the cinnamon whipped cream. With just three ingredients—heavy cream, confectioners’ sugar, and ground cinnamon—it’s ridiculously simple to make but adds a luxurious touch to the whole dessert. Once your cake has cooled and is ready to serve, you’ll top it off with generous dollops of this whipped cream, turning it into a dessert that feels fancy but comes together in a flash. The whipped cream pairs perfectly with the pumpkin, giving each bite a creamy, spiced finish that will have everyone coming back for seconds.
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Pumpkin Angel Food Cake with Cinnamon Whipped Cream
This Pumpkin Angel Food Cake is crowned with irresistibly fluffy cinnamon whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 12 1x
- Category: Bakery
Ingredients
- Cake
- 1 cup canned pumpkin puree
- 1 1/2 teaspoons pumpkin-pie spice
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/4 teaspoon crystallized ginger, chopped fine
- 1 (16-ounce) box angel food cake mix
- Vegetable oil as needed for the cake mix
- Egg whites as needed for the cake mix
- Cinnamon Whipped Cream
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees F.
- For the angel food cake: In a small bowl, combine the pumpkin, pumpkin-pie spice, vanilla, and ginger. Set aside.
- Prepare the angel food cake batter according to the package directions. Carefully fold the pumpkin mixture into the cake batter. Spoon the batter into an ungreased angel food cake pan.
- Bake for 35 to 45 minutes or until the cake is golden and springs back when touched. Let the cake cool completely in the pan. Carefully remove the cake from the pan and set on a serving plate.
- For the cinnamon whipped cream: Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cream with the confectioners’ sugar and cinnamon until soft peaks form. Spread on top of the cake. Slice and serve.
Learn more about this recipe in Light and Perfectly Spiced Pumpkin Angel Food Cake
The Mood: Simple but Fancy
Cheesy Baked Pumpkin Pasta Casserole
Cheesy Baked Pumpkin Pasta Casserole
Pumpkin in a savory pasta dish? Absolutely. This cheesy baked pumpkin pasta casserole is a warm, hearty dish that combines the mild sweetness of pumpkin with the richness of melted cheese for a satisfying meal. The pumpkin not only adds a lovely color to the casserole but also lends a creamy texture that complements the pasta perfectly.
For this dish, you’ll want to use a short pasta, like rigatoni or penne, which holds onto the sauce well. The sauce itself is a simple mix of ricotta, pumpkin, eggs, yogurt, salt, pepper, and nutmeg, topped with a generous amount of parmesan cheese that melts into a golden, bubbly topping in the oven. The result is a comforting, cheesy masterpiece that is both indulgent and surprisingly light, thanks to the pumpkin’s natural creaminess.
This casserole is a great make-ahead dish for busy weeknights or potlucks, and you can even sneak in some extra vegetables like spinach or mushrooms for added nutrition. Serve it with a crisp green salad for a balanced meal that’s sure to please.
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Cheesy Baked Pumpkin Pasta Casserole
Discover how this cheesy baked pumpkin pasta casserole transforms autumn’s harvest into a comforting dish that celebrates the season’s flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6-8 1x
- Category: Entrées
Ingredients
- 1 pound rigatoni
- 1 (15-ounce) container ricotta cheese
- 2 cups pumpkin puree
- 3 large eggs
- 1/2 cup Greek yogurt
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground nutmeg
- 1 cup grated Parmesan cheese
- 1 cup pecans, chopped
- 4 sage leaves
Instructions
- Preheat the oven to 375 degrees F and lightly coat a 9 x 13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil, add the rigatoni, and cook until al dente. Drain and return the rigatoni to the pot.
- While the rigatoni is cooking, combine the ricotta, pumpkin, eggs, and yogurt in a large bowl. Add the salt, pepper, and nutmeg. Pour the sauce over the pasta and coat completely.
- Pour into the baking dish and top with the Parmesan cheese and pecans. Bake for 30 minutes. Top with the sage leaves and serve.
Learn more about this recipe in Irresistibly Cheesy Baked Pumpkin Pasta.
The Mood: Needing a Warm Hug
Pumpkin Sage Soup
Pumpkin Sage Soup
When you think of easy pumpkin dishes, a velvety pumpkin soup has to be at the top of the list. This pumpkin sage soup is as soothing as it is simple, making it the perfect dish when you need something warm and nourishing. The earthy flavor of fresh sage enhances the natural sweetness of the pumpkin, creating a well-balanced soup that’s both light and satisfying.
The key to a great pumpkin soup is texture. Roasting the pumpkin before blending it into the soup intensifies its flavor, while using a good-quality vegetable or chicken broth ensures a rich, savory base. You can also add a splash of cream or coconut milk for extra creaminess. The sage adds a subtle, herby flavor that makes this soup truly special.
Serve it with crusty bread for dipping or as a starter for a larger meal. And if you want to get fancy, garnish it with roasted pumpkin seeds or a drizzle of olive oil for a little crunch and flair.
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Pumpkin Sage Soup
In this Pumpkin Sage Soup, fresh pumpkin and sage combine to make a filling vegan dish that’s high in beta carotene and full of flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: Serves 6
- Category: Soups
Ingredients
- Soup:
- 1 small pumpkin, about 2 pounds before peeling
- 1 tablespoon olive oil
- 1 white onion, diced
- 3 cloves garlic, minced
- 6 cups vegetable stock
- 8 to 10 fresh thyme sprigs
- 4 sage leaves
- Salt and pepper
- Toppings:
- Coconut milk
- Pumpkin seeds
- Freshly ground black pepper
- Fresh parsley
- Olive oil
Instructions
- Peel the pumpkin, cut into 1-inch cubes, and set aside.
- In a stockpot, heat 1 tablespoon of olive oil and add the onion. Sauté for 3 minutes, until the onion becomes soft. Add the garlic and sauté for 2 more minutes.
- Add the pumpkin, vegetable stock, sage, and thyme sprigs (whole), and salt and pepper to taste. Bring to a simmer and cook for 25 to 30 minutes, or until the pumpkin is soft.
- Remove the thyme, then transfer the mixture to a food processor (or use an immersion blender) and puree until smooth.
- Serve topped with coconut cream, a drizzle of olive oil, pumpkin seeds, fresh black pepper, and freshly chopped parsley.
Notes
- Serve with hearty peasant bread and a glass of wine. Add a swirl of coconut cream and a sprinkling of pumpkin seeds for an elegant presentation. It’s easy to make and freezable so you can enjoy it on a night when you don’t have time to cook.
Learn more about this recipe in Pumpkin Sage Soup That’s Rich, Savory, and Simply Delicious.
Pumpkins are an ingredient you can enjoy throughout the year, and these easy pumpkin dishes prove that they’re anything but boring. Whether you’re making a creamy soup, a sweet muffin, or a hearty casserole, pumpkin brings something special to every dish. The versatility of this humble ingredient means that you can enjoy it in both savory and sweet forms, all with minimal effort.
If you’re feeling even more adventurous, consider making pumpkin pancakes, pumpkin angel food cake, or even pumpkin bread pudding. The possibilities are endless, and your meals will be all the better for it!
Feel free to share your favorite pumpkin recipes in the comments below—let’s keep the pumpkin love going!
And if you’re curious about growing your own pumpkins for future meals, check out our Pumpkin Gardening Guide for everything you need to know about planting, tending, and harvesting pumpkins!
