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Pumkpin Recipes for so Much More Than Pie

The fall vegetable can be sweet, savory or superb in soup

pumpkin recipes muffins, seeds, bread

Pumpkin is a versatile ingredient in baking, soups, side dishes and entrees. — Photo by: Sara Lynn Paige/Getty Images

With autumn in the air, nothing calls to mind the season like the familiar smell of pumpkin. Augmented with cinnamon and nutmeg, pumpkin pies and cakes are an unmistakable fall treat. But don't forget the many uses of pumpkin in savory dishes, like soups, stews, risottos and ravioli. And beyond the Thanksgiving pies, pumpkin shines in a variety of surprising desserts like crème brulee or ice cream.

See also: Perfectly pumpkin!

Pumpkin plays a starring role in dishes across the globe. In India, a dish called kadu ka halwa sees the squash cooked with butter, sugar and spices, while in parts of China the leaves are cooked and eaten as a vegetable or in soups. In Japan, pumpkin tempura isn't uncommon, while Australians roast pumpkin with other vegetables.

Try these recipes for pumpkin in sweet dishes, savory meals or soups to gain a full appreciation of this autumnal squash.


Pumpkin Spice Bars by Rosemary Black

Pumpkin Fritters by Arlen Gargagliano

Pumpkin and Pecan Bread Pudding by Tom Fitzmorris

Pumpkin-Hazelnut Pie by Rick Rodgers

Spicy Pumpkin Crème Brulee by Lou Seibert Pappas

Apple Streusel Pumpkin Muffins by Esther Brody

Easy as Pumpkin Pie Ice Cream by Hannah Kaminsky

Pumpkin Chocolate Cake by Judith Choate and Jacques Torres


Pumpkins are low in fat and full of fiber and vitamin A, and if you eschew varieties of pumpkin pie filling that include extra sugar, you'll find that this gourd-like squash packs quite the nutritional punch. Nearly all parts of the pumpkin are edible, from the fleshy shell to the plant's blossoms and the seeds that you may remember toasting and sprinkling with salt after making jack o'lanterns for Halloween.

Gratin of Pumpkin by Tom Fitzmorris

Toasted Pumpkin Seeds by Victoria Wise and Susanna Hoffman

Pumpkin Seed Cheese Crisps by Fran McCullough

Pumpkin Baked With Creamed Shrimp Rio Style by Christopher Idone

Pumpkin Risotto by Debra Ponzek

Pumpkin Tabouleh With Pumpkin Butter Vinaigrette by Hans Rueffert

Feta and Pumpkin Pastries by Victoria Blashford-Snell and Brigitte Hafner

Chicken Pulao With Pumpkin by Jeffrey Alford and Naomi Duguid

Pumpkin Ravioli With Fried Sage by Janet Fletcher


As the weather cools, it's a perfect time to start making soups and stews to stay warm. Many soups freeze well and are a great way to feed a group without spending hours fussing over a multi-part meal.

Puree of Pumpkin Soup by Edna Lewis and Scott Peacock

Winter Vegetable Stew by Michel Nischan and Mary Goodbody

Pumpkin, Potato and Leek Soup by Anna Thomas

Pumpkin Rice Laksa Soup by Jamie Oliver

Mediterranean Chicken Stew With Prunes and Pumpkin by Sara Foster

Healthier choices: each of the soups below keeps calories and nutrition strongly in mind!

Curried Pumpkin Soup With Cauliflower by David Ricketts

Pumpkin Soup With Sage Croutons by Ann and Scott Goodfellow

White Pumpkin Soup by Christopher Idone

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