Fresh pumpkin is a wonderfully versatile ingredient that can be used in both savory and sweet dishes. When the leaves start to turn and a crispness lingers in the air, it's a sure sign that pumpkin season has arrived. This vibrant, versatile squash is the essence of fall, offering a wealth of culinary possibilities that extend far beyond the ubiquitous pumpkin spice lattes.
Fresh Pumpkin Recipes
Fresh pumpkin, with its sweet, nutty flavor and rich, creamy texture, can transform everything from hearty Sauce and salads to decadent desserts and risottos. Exploring the bounty of fresh pumpkin recipes is a delightful way to celebrate the season, bringing warmth and comfort to your table with nature's harvest.
Whether you’re roasting it to golden perfection, Make Pumpkin Puree, or baking it into Pasta With Zucchini, pumpkin promises a flavor and versatility that is unmatched.
Creamy Pumpkin Risotto
Unlike common mushroom or butternut squash versions, this pumpkin risotto shines with its unique use of seasonal pumpkin, making each spoonful a delightful experience. Its rich, velvety texture blends perfectly with the sweet, earthy pumpkin and savory Parmesan cheese, making it a standout meal.
Ingredients
- 2 tablespoon olive oil
- A handful of fresh sage leaves
- 1 tablespoon butter
- 1 medium yellow onion, diced
- 2 cloves of garlic, minced
- 100g pumpkin, chopped
- ½ teaspoon ground black pepper
- ¾ cup risotto rice
- 2 cups vegetable stock
- ¼ cup grated parmesan cheese
Homemade Pumpkin Butter Recipe From Scratch
Move over, apple butter! Pumpkin butter is taking center stage with its rich, caramel-like flavor and velvety texture. This vegan, gluten-free treat is make in just 30 minutes using a few simple ingredients like homemade pumpkin purée and coconut sugar. Smear it on toast, stir into oatmeal, or dollop on pancakes for a taste of fall that's good enough to gift!
Ingredients
- 2 cups of pumpkin purée (homemade or store-bought)
- ¼ – ⅓ cup coconut sugar (or sweetener of choice, sweetened to preference)
- 2 tablespoons maple syrup
- ½ – 1 teaspoon ground cinnamon
- ⅓ teaspoon freshly grated nutmeg (optional)
- Salt (to preference; approximately ¼ tsp)
- Lemon (a squeeze for added flavor, adjust to taste)
Pumpkin Ravioli With Parmesan Sage Cream Sauce
Pumpkin meets perfection in this seasonal Pumpkin Ravioli with Parmesan Sage Cream Sauce. This dish features a savory pumpkin-stuffed pasta drizzled in a creamy, sage-infused sauce, rounded out with a touch of Parmigiano-Reggiano. Simple to personalize with homemade or store-bought options, this ravioli recipe brings cozy, comforting vibes to any dinner table, making it an unforgettable culinary treat.
Ingredients
Pasta Dough
- 1 recipe Multipurpose Pasta Dough (Or use your favorite frozen ravioli and skip the pasta making steps below)
Ravioli Filling
- 1 cup pureed pumpkin
- 1.5 cups ricotta cheese
- ⅛ cup Parmesan cheese
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon red pepper flakes
- 1 large egg
- ¼ cup toasted bread crumbs
Sauce
- 1.5 cups heavy cream
- 3 sage leaves, ripped in half
- 8 whole black peppercorns
- 1.5 cups Parmesan Cheese
- 2 tablespoons chopped fresh sage
- ¼ teaspoon white wine vinegar
- ⅛ teaspoon kosher salt
Ravioli Toppings
- ¼ cup Panko breadcrumbs, browned in butter
- 2 slices prosciutto, pan-fried for 10 seconds per side and then chopped
- 8 sage leaves, fried in olive oil for 8 seconds or until just crisp and not soggy
Pumpkin Rice Recipe
Perfect as a main or a side, it features vibrant orange colors and a creamy texture from the use of pie or sugar pumpkin. Easy to make and great for any occasion, it's also customizable to fit vegetarian and vegan diets. Plus, it’s cost-effective, making it an excellent choice for family meals and special gatherings!
Ingredients
- 1 cup (200 grams, 7.05 ounces) basmati rice
- 1 ¼ cup (190 grams, 6.70 ounces) pumpkin
- 2 tablespoons vegetable oil
- 90 grams (3.17 ounces) small brown onion, finely chopped
- ¾ cup (100 grams, 3.53 ounces) bell pepper (capsicum), finely chopped
- 1 teaspoon minced garlic
- ½ cup (40 grams, 1.41 ounces) green (spring) onions
- Pinch of ground cinnamon, to taste
- Pinch of ground nutmeg, to taste
- Pinch of ground ginger, optional, to taste
- 1 ¼ cup vegetable or chicken stock
- ¼ cup coconut milk
- ¾ teaspoon salt, or to taste
Creamy And Easy Pumpkin Sauce Pasta
In less than 30 minutes, combine pasta with a homemade sauce of fresh pumpkin, cream, and spices, resulting in a delightfully smooth and warm pumpkin flavor.
Ingredients
- 1 cup penne pasta
- 1 tablespoon oil or butter
- 1 small onion
- 4 cloves garlic
- 1 cup pumpkin pieces
- 1 small tomato
- Salt, to taste
- ½ teaspoon cayenne pepper
- ½ teaspoon paprika powder
- ¼ cup heavy cream
- 1 teaspoon oregano or thyme
- 1 tablespoon parsley
- ¼ cup grated Parmesan cheese
- Red chili flakes, as needed
Baked Pumpkin Pasta With Zucchini
Baked Pumpkin Pasta with Zucchini is a cozy delight, blending the sweetness of pumpkin and the freshness of zucchini for a heartwarming meal. It's simple, requiring minimal prep, and is versatile enough to swap in butternut squash if preferred. Topped with golden breadcrumbs and melted cheese, it’s a delicious embrace of fall flavors.
Ingredients
- 12 oz Penne
- 17 ½ oz pumpkin or squash, cut into cubes
- 4 zucchinis (courgettes), cut into small cubes
- 1 red onion, peeled and finely chopped
- 4-5 fresh sage leaves, chopped
- 1 glass dry white wine
- 6 ¾ fl oz cooking cream or 5 fl oz (150ml) milk
- 4 ½ oz fresh mozzarella, cut into small pieces
- 1 oz breadcrumbs
- 4-5 tablespoons extra virgin olive oil
- Salt, for pasta and to taste
- Black pepper, to taste
- 3 ½ oz Parmigiano Reggiano, grated
- Butter, to grease oven dish
How To Make Pumpkin Puree
Making pumpkin puree at home is surprisingly easy and rewarding, especially for those special recipes that deserve the freshest ingredients. By roasting sugar pumpkins, a variety boasting a sweeter flavor and easier handling, you unlock a world of homemade goodness that canned puree just can't match.
Ingredients
- 2 lb (0.9 kg) whole pie pumpkin or sugar pumpkin (*do not substitute with a standard pumpkin)
Easy Pumpkin Bars
These bars are a breeze to bake, mixing wet and dry ingredients for a cake-like treat that’s fluffy, light, and infused with a subtle pumpkin taste. What sets them apart is their simplicity—no need for frosting, just a dollop of coconut cream to top off this cinnamon-spiced delight.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 4 eggs, room temperature
- ⅔ cup cane sugar
- ⅔ cup dark brown sugar
- 1 can (15 ounces) pumpkin puree
- 1 cup unsweetened applesauce
Roasted Pumpkin Recipe
Roasting pumpkins transforms them into a sweet and savory treat, ideal for cold seasons! This roasted pumpkin recipe features sugar pie pumpkin wedges, glazed with a mix of brown sugar, maple syrup, and cinnamon.
Ingredients
- 4 pound sugar pie pumpkin
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 2 tablespoons brown sugar
- Salt and pepper, to taste
- ¼ teaspoon ground cinnamon, or more to taste
- Cooking spray
Pumpkin Bread Recipe
Made with pantry staples, it's a fast mix-and-bake deal that ends with two loaves of sweet, moist deliciousness. With a hint of cinnamon and the option to toss in vanilla or chocolate chips, your kitchen will smell like fall in no time.
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda, sifted to eliminate lumps
- 2 teaspoon baking powder
- 2 teaspoon cinnamon
- ½ teaspoon fine sea salt
- 3 large eggs, room temperature
- 1 cup extra light olive oil, (or vegetable or corn oil)
- 15 oz pumpkin puree
Servings: 16 slices (makes 2 loaves)
Vegan Pumpkin Mac ‘n’ Cheese
With just 10 simple ingredients, including sage, garlic, and a pumpkin base, this dairy-free delight promises creaminess and a touch of warmth from a sprinkle of pumpkin pie spice. Perfect for cozy evenings, it’s not only satisfying and easy to whip up but also adds a healthy spin to your fall and winter meals. Whether as a main dish or a holiday side, it’s sure to impress.
Sauce Ingredients
- 1 (2-3 lb) sugar or pie pumpkin (or substitute with 2 cups (450 g) canned pumpkin puree*)
- 1 tablespoon avocado or coconut oil (optional)
- 2 cloves garlic*
- 2 tablespoon arrowroot starch
- 1-1 ¼ cup unsweetened plain almond or rice milk (start with the lower end of the range)
- ½ teaspoon sea salt
- 2-3 tablespoon chopped sage or thyme (half thyme, half sage recommended)
- 4-5 tablespoon nutritional yeast
- 3-4 tablespoon vegan parmesan cheese
- ¼ teaspoon pumpkin pie spice
- ¼ teaspoon red pepper flake or cayenne pepper (optional)
Pasta Ingredients
- 10 ounces gluten-free pasta (Bionaturae pastas and Trader Joe’s gluten-free fusilli recommended)
Toppings (optional)
- Vegan parmesan cheese
- Fresh sage, sautéed in oil over medium heat for 1 minute or until just slightly browned
- Pine nuts
US Customary – Metric
