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Sweet & Savory Pumpkin Recipes

Ideas for a fall favorite, from pastas to pies
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Come October, pumpkins are ubiquitous. Good thing, too, because this versatile squash works well in both sweet and savory dishes. Use the shell of fresh pumpkin as a bowl and the flesh in pastas, casseroles, and soups. Canned purées add warm fall flavor to pies, cakes, and breads. Even pumpkin seeds make an appealing crunchy garnish.

  • Recipe

    Seared Scallops with Pumpkin & Herbed Orzo

    This stunning dish gets a double dose of pumpkin. Tender chunks of the sautéed flesh are stirred with orzo and the dish is finished with a sprinkling of chopped roasted pumpkin seeds.
  • Recipe

    Brown Butter Pumpkin Layer Cake

    A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo. For more side Thanksgiving dessert recipes visit The Guide to Thanksgiving Dinner.

  • Recipe

    Pumpkin Stuffed with Everything Good

    A favorite among squash lovers, this all-in-one main makes a gorgeous centerpiece for any fall dinner.
  • Recipe

    Roasted Pumpkin Seeds

    Roasting the unhulled seeds you get from a whole pumpkin makes a perfect snack for a pumpkin-carving party. To change up the flavor, sprinkle the seeds with chili powder, smoked paprika, curry powder, or another favorite spice before roasting. Or for a sweet treat, toss with cinnamon-sugar after roasting.
  • Recipe

    Pumpkin Bread Pudding

    If you’ve got a can of pumpkin purée, a loaf of day-old bread, and a well-stocked spice cabinet, you’ve got the makings of a truly comforting dessert.
  • Recipe

    Pumpkin Soup with Sage & Gruyère Croutons

    Large sage-laced Gruyère croutons offer a crunchy contrast to this silky, creamy soup made with fresh pumpkin.
  • Recipe

    Crunchy Roasted Pepitas

    If you're not carving a pumpkin (or just don't want to take the time to separate all the seeds from the flesh), buy hulled pumpkin seeds, aka pepitas, for a quicker route to the ubiquitous fall snack.
  • Recipe

    Pumpkin Enchilada Casserole

    Pumpkin gets spicy in this versatile main that includes a red chile sauce and poblano-pepita salsa.  As written, you’ve got a company-worthy dish that’ll please vegetarians. Or, you could make excellent use of leftover turkey by adding it to the filling.


  • Recipe

    Pumpkin, Sweet Potato & Coconut Pie

    A riff on a classic, the pumpkin pie here is paired with complementary flavors. Pumpkin and sweet potatoes give the custard filling a mellow sweetness while the coconut milk adds a third layer of subtle flavor.
  • Recipe

    Pumpkin-Quinoa Soufflé

    A perfect soufflé is a work of art: puffed and light as air. This one’s made more far more healthy and hearty with a sweet-savory pumpkin purée and featherweight quinoa in the mix.
  • Recipe

    Olive Oil Pumpkin Bread

    You'll get double the pumpkin in this good-for-you quick bread. Cinnamon and nutmeg add warm flavor to a smooth pumpkin purée and the pumpkin seed garnish adds a little texture and crunch. 
  • Recipe

    Pasta with Pumpkin, Sausage & Cavolo Nero

    A hearty fall dinner, this pasta dish is a wonderful way to incorporate fresh pumpkin into a simple but thoroughly satisfying weeknight meal.
  • Recipe

    Pumpkin Panna Cotta with Apple Cider Sauce

    Apples and pumpkin, two fall favorites, pair up in this elegant, light, silken dessert. The cider sauce is also wonderful over ice cream and on french toast or pancakes.

  • Recipe

    Pumpkin and Sweet Potato Purée

    The pumpkin shell, used here as a serving vessel, makes for a dramatic presentation, and the orange and thyme highlight the dish’s sweet-savory character.
  • Recipe

    Spiced Pumpkin Cheesecake

    Not crazy about pie, but need a pumpkiny dessert? Pumpkin cheesecake is a luxurious twist on traditional pie. This one features a spicy gingersnap crust.
  • Recipe

    Pumpkin Seed-Fig Granola

    Hearty rye and spelt flakes complement the usual rolled oats in this granola, with warm autumnal notes from dried figs, cinnamon and pepita
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