My Recipe Box

Sweet & Savory Pumpkin Recipes

pumpkin recipes

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.

BEGIN

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.

view 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.

view recipe

Pumpkin Stuffed with Everything Good

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

view 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.

view 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.

view 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.

view 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.

view 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.

 

view 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.

view 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.

view 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. 

view 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.

view 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.

view 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.

view 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.

view 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

view recipe

Skip this ad

127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. Lively and very Italian, Barbuto, Waxman’s West Village restaurant (opened in 2004), with its wood-fired oven, housemade pasta, and silky seafood, is like a profile of the chef himself. Called “the Eric Clapton of chefs” by L.A. restaurant critic Jonathan Gold, Waxman (a two-time Top Chef Masters contestant) brings the riffs of his California days with Alice Waters at Berkeley’s Chez Panisse, and at Michael’s in L.A. There, in the 1970s, after graduating from La Varenne cooking school in Paris, Waxman was one of the pioneers creating a new American way of cooking, with a reverence for the seasonal and for the vast resources right in our own backyard. Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

Cookbooks, DVDs & More