22 Irresistible Fall Pumpkin Recipes You’ll Love

As the leaves turn golden and the air becomes crisp, there’s nothing quite like the comforting taste of pumpkin to celebrate the fall season.

From sweet desserts to savory mains, pumpkin is a versatile ingredient that adds warmth, richness, and seasonal flair to any dish.

Whether you’re hosting a festive dinner, craving a cozy breakfast, or simply want a delicious autumn snack, these 22 fall pumpkin recipes will inspire your kitchen creations.

Each recipe combines seasonal spices and fresh ingredients to make the most of this beloved fall staple.

22 Irresistible Fall Pumpkin Recipes You’ll Love

Fall is the season to embrace pumpkin in all its forms, and this collection of 22 fall pumpkin recipes offers something for every palate and occasion.

From hearty dinners to indulgent desserts, each recipe brings cozy autumn flavors to your table.

So grab your pumpkin puree, warm up the oven, and let these recipes transform your meals into festive fall feasts.

Whether you’re cooking for family, friends, or just treating yourself, these pumpkin recipes are sure to make the season feel even more special.

Pumpkin Sage Risotto

This creamy pumpkin sage risotto is the perfect savory fall dish, balancing the sweetness of pumpkin with the earthy aroma of fresh sage.

Each bite is velvety and comforting, making it a standout centerpiece for a cozy autumn dinner.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 ½ cups pumpkin puree (fresh or canned)
• 4 cups vegetable or chicken broth, warmed
• ½ cup dry white wine
• ¼ cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 1 teaspoon fresh sage, chopped
• Salt and pepper, to taste
• Optional garnish: toasted pumpkin seeds

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes until the grains are lightly toasted.
3. Pour in the white wine, stirring constantly, until absorbed.
4. Gradually add warm broth, one ladle at a time, stirring frequently. Wait until the liquid is almost fully absorbed before adding the next ladle.
5. Once the rice is creamy and tender (after about 18-20 minutes), stir in pumpkin puree and chopped sage. Mix until well combined.
6. Remove from heat and fold in butter and Parmesan cheese. Season with salt and pepper to taste.
7. Serve warm, garnished with toasted pumpkin seeds if desired.

This pumpkin sage risotto is an autumnal masterpiece—rich, creamy, and infused with warm fall flavors.

It’s perfect for impressing guests or enjoying as a comforting solo meal.

Spiced Pumpkin Bread

Soft, moist, and full of fall spices, this spiced pumpkin bread is ideal for breakfast or afternoon tea.

The combination of cinnamon, nutmeg, and cloves makes every bite feel like a cozy autumn hug.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree
• ½ cup vegetable oil
• ½ cup brown sugar
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: ½ cup chopped walnuts or chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In another bowl, combine pumpkin puree, oil, sugars, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
5. If desired, fold in walnuts or chocolate chips for extra texture.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 10 minutes before transferring to a wire rack.

This spiced pumpkin bread fills your home with the essence of fall.

Soft, flavorful, and slightly sweet, it’s a classic treat that pairs wonderfully with a cup of coffee or tea.

Pumpkin and Apple Soup

This velvety pumpkin and apple soup is a harmonious blend of sweet and savory flavors, perfect for chilly fall evenings.

The natural sweetness of apples complements the creamy pumpkin base, enhanced with warming spices.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups pumpkin puree
• 2 medium apples, peeled, cored, and chopped
• 4 cups vegetable or chicken broth
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• Salt and pepper, to taste
• ½ cup coconut milk or heavy cream (optional)
• Optional garnish: roasted pumpkin seeds, fresh parsley

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened, about 4 minutes.
2. Stir in pumpkin puree and chopped apples. Cook for 2-3 minutes, allowing flavors to meld.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes until apples are tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, carefully blend in batches in a regular blender.
5. Stir in cinnamon, nutmeg, ginger, and coconut milk or cream if desired. Season with salt and pepper.
6. Simmer for an additional 5 minutes, adjusting seasoning as needed.
7. Serve hot, garnished with roasted pumpkin seeds or fresh parsley.

This pumpkin and apple soup is the essence of fall in a bowl—creamy, sweet, and slightly spiced.

It’s a comforting starter or a satisfying meal on its own.

Pumpkin Caramel Tart

This pumpkin caramel tart is a decadent fall dessert, combining a buttery crust with creamy pumpkin filling and a luscious caramel drizzle.

The contrast between the smooth pumpkin custard and rich caramel makes it irresistible.

Ingredients:

• For the crust:
  • 1 ½ cups all-purpose flour
  • ½ cup unsalted butter, cold and cubed
  • ¼ cup granulated sugar
  • 1 egg yolk
  • 1-2 tablespoons cold water
• For the filling:
  • 1 cup pumpkin puree
  • ¾ cup heavy cream
  • ¼ cup brown sugar
  • 2 large eggs
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon salt
• For the caramel drizzle:
  • ½ cup brown sugar
  • 3 tablespoons butter
  • 2 tablespoons heavy cream
  • Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Prepare a 9-inch tart pan.
2. Crust: Combine flour and sugar. Cut in cold butter until mixture resembles coarse crumbs. Add egg yolk and cold water, mixing until dough comes together. Press into tart pan and refrigerate 15 minutes.
3. Bake crust for 12-15 minutes until lightly golden. Cool slightly.
4. Filling: Whisk together pumpkin puree, cream, brown sugar, eggs, and spices until smooth. Pour into baked crust.
5. Bake for 30-35 minutes until filling is set but slightly jiggly in the center. Cool to room temperature.
6. Caramel drizzle: In a small saucepan, melt butter with brown sugar. Stir in heavy cream and salt, simmering 2-3 minutes until smooth. Cool slightly before drizzling over tart.
7. Serve at room temperature or chilled.

This pumpkin caramel tart is elegant and indulgent—perfect for a fall gathering or a cozy dessert night.

Every bite balances the sweetness of pumpkin with a buttery, caramel finish.

Pumpkin Chili with Cornbread

A hearty, autumn-inspired chili that blends pumpkin with ground beef and beans.

It’s warming, slightly sweet, and perfect for serving with homemade cornbread on crisp fall evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef or turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup pumpkin puree
• 2 tablespoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper, to taste
• Optional: shredded cheese, sour cream, fresh cilantro

Cornbread:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup milk
• 1/4 cup vegetable oil
• 1 egg

Instructions:

1. Heat olive oil in a large pot. Add onion, garlic, and bell pepper; sauté until softened.
2. Add ground beef and cook until browned.
3. Stir in beans, tomatoes, pumpkin puree, and spices. Simmer for 25-30 minutes, stirring occasionally.
4. Meanwhile, preheat oven to 400°F (200°C) for cornbread. Mix dry ingredients in a bowl, then add milk, oil, and egg. Stir until just combined.
5. Pour cornbread batter into a greased 8×8-inch pan. Bake 20-25 minutes until golden brown.
6. Serve chili hot with a slice of cornbread, garnished with cheese, sour cream, or cilantro if desired.

This pumpkin chili with cornbread is the ultimate comfort food for fall.

Hearty, slightly sweet, and deeply satisfying, it’s perfect for warming up on chilly evenings.

Pumpkin Spice Latte Cupcakes

These cupcakes capture the essence of the classic fall favorite in a portable, sweet treat.

Moist pumpkin cake is topped with a creamy coffee-infused frosting and a dusting of cinnamon.

Ingredients:

• Cupcakes:
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ¼ cup milk
• Frosting:
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1-2 tablespoons brewed espresso or strong coffee
  • ¼ teaspoon cinnamon, for garnish

Instructions:

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
2. Cupcakes: In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a separate bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, then vanilla and pumpkin puree. Mix well.
4. Gradually add dry ingredients alternately with milk until fully incorporated.
5. Divide batter among cupcake liners and bake 18-20 minutes until a toothpick comes out clean. Cool completely.
6. Frosting: Beat butter until smooth, gradually add powdered sugar. Mix in coffee until desired consistency is reached. Frost cooled cupcakes and sprinkle with cinnamon.

These pumpkin spice latte cupcakes are a delightful treat that encapsulates fall in every bite.

Moist, spiced, and topped with a coffee-kissed frosting, they’re perfect for a seasonal gathering or afternoon indulgence.

Pumpkin Alfredo Pasta

A creamy, comforting pasta with a fall twist—this pumpkin Alfredo combines roasted pumpkin puree with garlic, Parmesan, and cream for a rich and flavorful sauce that clings to every noodle.

Ingredients:

• 12 oz fettuccine or your favorite pasta
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup pumpkin puree
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ¼ teaspoon nutmeg
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Sauté garlic for 1-2 minutes until fragrant.
3. Stir in pumpkin puree and heavy cream. Simmer for 5-7 minutes until slightly thickened.
4. Add Parmesan, nutmeg, salt, and pepper. Stir until smooth.
5. Toss cooked pasta in the sauce until well coated.
6. Serve hot, garnished with fresh parsley.

This pumpkin Alfredo pasta is creamy, cozy, and full of fall flavor.

Perfect for a weeknight dinner that feels indulgent without being heavy.

Roasted Pumpkin and Brussels Sprout Salad

A vibrant fall salad featuring caramelized pumpkin and roasted Brussels sprouts, tossed with a tangy maple vinaigrette and crunchy pecans.

It’s both hearty and refreshing.

Ingredients:

• 2 cups pumpkin, cubed
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• Salt and pepper, to taste
• ½ cup pecans, toasted
• ¼ cup dried cranberries
• 2 cups mixed greens

Maple Vinaigrette:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon maple syrup
• ½ teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin and Brussels sprouts with olive oil, salt, and pepper. Roast 25-30 minutes until tender and golden.
2. In a small bowl, whisk together vinaigrette ingredients.
3. In a large bowl, combine roasted vegetables, greens, pecans, and cranberries. Drizzle with vinaigrette and toss to coat.
4. Serve warm or at room temperature.

This roasted pumpkin and Brussels sprout salad is a beautiful balance of sweet, nutty, and earthy flavors—a perfect fall side dish or light main course.

Pumpkin Curry with Chickpeas

A fragrant, spiced pumpkin curry with tender chickpeas simmered in coconut milk, perfect for cozy dinners.

It’s naturally creamy and full of autumn warmth.

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) coconut milk
• 1 teaspoon curry powder
• ½ teaspoon cumin
• ½ teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Sauté onion, garlic, and ginger until soft.
2. Add curry powder, cumin, and turmeric, cooking 1 minute until fragrant.
3. Stir in pumpkin puree, chickpeas, and coconut milk. Simmer 15-20 minutes, stirring occasionally.
4. Season with salt and pepper. Garnish with fresh cilantro.
5. Serve with rice or naan bread.

This pumpkin curry is warm, comforting, and packed with fall spices. Chickpeas add hearty texture, making it a filling vegetarian meal.

Pumpkin Stuffed Shells

Large pasta shells filled with a creamy pumpkin and ricotta mixture, baked in a savory tomato sauce.

This dish is hearty, festive, and full of autumn flavors.

Ingredients:

• 12-14 jumbo pasta shells
• 1 cup pumpkin puree
• 1 cup ricotta cheese
• ½ cup grated Parmesan
• 1 egg
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Salt and pepper, to taste
• 2 cups marinara sauce
• Fresh basil, for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta shells according to package directions. Drain and cool.
2. In a bowl, mix pumpkin, ricotta, Parmesan, egg, cinnamon, nutmeg, salt, and pepper.
3. Stuff each shell with pumpkin mixture and place in a baking dish. Pour marinara sauce over shells.
4. Cover with foil and bake 25-30 minutes. Remove foil and bake an additional 10 minutes.
5. Garnish with fresh basil before serving.

These pumpkin stuffed shells are creamy, cheesy, and comforting—perfect for a cozy fall dinner with family or friends.

Savory Pumpkin and Goat Cheese Tart

A flaky puff pastry tart filled with roasted pumpkin, caramelized onions, and creamy goat cheese.

This savory tart is elegant yet easy to make.

Ingredients:

• 1 sheet puff pastry, thawed
• 2 cups pumpkin, diced
• 1 onion, thinly sliced
• 2 tablespoons olive oil
• ½ teaspoon thyme
• 4 oz goat cheese, crumbled
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F (200°C). Roast pumpkin with 1 tablespoon olive oil, thyme, salt, and pepper for 20 minutes.
2. Sauté onions in remaining olive oil until caramelized.
3. Roll out puff pastry on a baking sheet. Spread pumpkin and onions evenly, leaving a 1-inch border. Sprinkle goat cheese on top.
4. Fold edges over slightly and bake 20-25 minutes until golden.
5. Serve warm, sliced into squares or wedges.

This savory pumpkin and goat cheese tart is perfect for fall brunch or dinner parties.

The combination of sweet roasted pumpkin and tangy cheese is irresistible.

Creamy Pumpkin Polenta

A comforting dish of creamy polenta enriched with pumpkin puree, Parmesan, and butter.

It’s a versatile side that pairs beautifully with roasted meats or vegetables.

Ingredients:

• 4 cups vegetable or chicken broth
• 1 cup cornmeal (polenta)
• 1 cup pumpkin puree
• ½ cup grated Parmesan cheese
• 2 tablespoons butter
• Salt and pepper, to taste
• Optional: fresh sage for garnish

Instructions:

1. Bring broth to a boil in a large saucepan. Gradually whisk in cornmeal.
2. Reduce heat to low and cook, stirring frequently, until polenta thickens, about 20-25 minutes.
3. Stir in pumpkin puree, Parmesan, and butter. Season with salt and pepper.
4. Serve warm, garnished with fresh sage if desired.

This creamy pumpkin polenta is rich, comforting, and versatile.

It’s the perfect fall side dish to elevate any meal with its smooth texture and subtle sweetness.

Pumpkin Pie Cheesecake

A decadent dessert combining creamy cheesecake with spiced pumpkin pie flavors.

The smooth pumpkin layer on a buttery graham cracker crust is a showstopper for fall gatherings.

Ingredients:

• Crust:
  • 1 ½ cups graham cracker crumbs
  • ¼ cup sugar
  • 6 tablespoons unsalted butter, melted
• Cheesecake Filling:
  • 16 oz cream cheese, softened
  • 1 cup pumpkin puree
  • ¾ cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
• Whipped cream for topping

Instructions:

1. Preheat oven to 325°F (165°C). Combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan.
2. Beat cream cheese until smooth. Add pumpkin puree, sugar, eggs, vanilla, and spices. Mix until fully incorporated.
3. Pour filling over crust. Bake 50-60 minutes until set. Cool completely, then refrigerate for 3-4 hours.
4. Serve topped with whipped cream.

This pumpkin pie cheesecake combines the best of both worlds—rich cheesecake and spiced pumpkin pie.

A creamy, indulgent fall dessert that impresses every time.

Pumpkin Spice Pancakes

Fluffy pancakes infused with pumpkin puree and warm fall spices, perfect for a cozy autumn breakfast.

Top with maple syrup or a dollop of whipped cream for extra indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tablespoons brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup pumpkin puree
• 1 cup milk
• 2 large eggs
• 3 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together dry ingredients and spices.
2. In another bowl, combine pumpkin, milk, eggs, melted butter, and vanilla.
3. Pour wet ingredients into dry and mix until just combined. Batter should be slightly lumpy.
4. Heat a non-stick skillet over medium heat. Pour ¼ cup batter per pancake and cook until bubbles form on top. Flip and cook 1-2 minutes more.
5. Serve warm with maple syrup or whipped cream.

These pumpkin spice pancakes are fluffy, aromatic, and comforting—a perfect way to start a crisp fall morning.

Pumpkin Chocolate Chip Muffins

Soft, moist muffins with pumpkin puree and melty chocolate chips.

A perfect fall snack or breakfast treat that balances sweet and spiced flavors.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. In a bowl, whisk together flour, baking soda, baking powder, salt, and spices.
3. In another bowl, combine sugars, oil, eggs, pumpkin, and vanilla.
4. Gently fold dry ingredients into wet, then fold in chocolate chips.
5. Divide batter into muffin cups and bake 20-25 minutes until a toothpick comes out clean.

Pumpkin chocolate chip muffins are soft, flavorful, and perfectly spiced—a fall classic for breakfast, dessert, or snacking anytime.

Pumpkin Pecan Tart

A twist on classic pecan pie, this tart combines pumpkin puree with caramelized pecans in a buttery crust.

Sweet, nutty, and perfect for autumn dessert tables.

Ingredients:

• 1 prepared pie crust
• 1 cup pumpkin puree
• ¾ cup brown sugar
• 2 large eggs
• ¼ cup butter, melted
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 ½ cups pecan halves

Instructions:

1. Preheat oven to 350°F (175°C). Place pie crust in a tart pan.
2. In a bowl, whisk together pumpkin, brown sugar, eggs, melted butter, vanilla, cinnamon, and nutmeg.
3. Pour filling into crust and arrange pecan halves on top.
4. Bake 40-45 minutes until set. Cool before slicing.

This pumpkin pecan tart is sweet, nutty, and festive—a sophisticated dessert that perfectly captures fall flavors.

Pumpkin Latte Pudding

A creamy, coffee-infused pumpkin pudding that tastes like a cozy latte in dessert form. Perfect for a sweet autumn treat.

Ingredients:

• 2 cups milk
• 1 cup pumpkin puree
• ½ cup sugar
• ¼ cup cornstarch
• 2 teaspoons instant coffee or espresso powder
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• Whipped cream, for topping

Instructions:

1. In a saucepan, whisk together milk, pumpkin puree, sugar, cornstarch, and coffee powder.
2. Cook over medium heat, stirring constantly until thickened, about 8-10 minutes.
3. Remove from heat and stir in vanilla and cinnamon.
4. Pour into serving dishes and chill for 2-3 hours. Top with whipped cream before serving.

This pumpkin latte pudding is rich, creamy, and perfectly spiced. A simple yet indulgent dessert that brings all the flavors of fall into one cup.

Mini Pumpkin Cream Pies

Individual-sized pumpkin pies with a creamy, custard-like filling and a crisp pastry shell. Perfect for personal desserts or parties.

Ingredients:

• 1 sheet puff pastry or 12 mini tart shells
• 1 cup pumpkin puree
• ½ cup sugar
• 2 tablespoons cornstarch
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 cup milk
• 1 egg, beaten
• Whipped cream for topping

Instructions:

1. Preheat oven to 375°F (190°C). Bake tart shells or puff pastry cups until lightly golden.
2. In a saucepan, whisk together pumpkin, sugar, cornstarch, spices, milk, and egg. Cook over medium heat, stirring constantly, until thickened.
3. Pour filling into baked shells and chill 1-2 hours until set.
4. Top with whipped cream before serving.

Mini pumpkin cream pies are elegant, creamy, and perfectly spiced.

They make a delightful personal dessert that showcases the best of fall flavors.

Pumpkin and Sausage Stuffed Peppers

A savory fall dish where sweet pumpkin and seasoned sausage are combined to fill colorful bell peppers.

Hearty, flavorful, and perfect for a cozy dinner.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup pumpkin puree
• 1 pound Italian sausage, cooked and crumbled
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup cooked rice or quinoa
• ½ teaspoon sage
• ½ teaspoon thyme
• Salt and pepper, to taste
• ½ cup shredded mozzarella or Parmesan

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion and garlic until soft, then mix with pumpkin, sausage, rice, and spices. Season with salt and pepper.
3. Stuff each bell pepper with the mixture and place in a baking dish.
4. Top with shredded cheese. Cover with foil and bake 25 minutes. Remove foil and bake another 10 minutes until cheese is golden.
5. Serve hot.

These pumpkin and sausage stuffed peppers are a flavorful, fall-inspired meal.

Sweet pumpkin and savory sausage make a comforting combination for dinner.

Creamy Pumpkin Risotto with Mushrooms

A luxurious risotto featuring creamy pumpkin puree and earthy mushrooms, enhanced with Parmesan and fresh herbs.

Perfect for a cozy fall dinner.

Ingredients:

• 1 ½ cups Arborio rice
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup sliced mushrooms
• 1 ½ cups pumpkin puree
• 4 cups vegetable broth, warmed
• ½ cup dry white wine
• ½ cup Parmesan cheese, grated
• 2 tablespoons butter
• Salt, pepper, and fresh thyme

Instructions:

1. Sauté onion, garlic, and mushrooms in olive oil until tender.
2. Add rice and toast 1-2 minutes. Pour in wine and cook until absorbed.
3. Gradually add broth, stirring continuously until rice is creamy and tender.
4. Stir in pumpkin, butter, Parmesan, and season with salt, pepper, and thyme.
5. Serve immediately.

This creamy pumpkin risotto with mushrooms is rich, earthy, and comforting—a perfect way to enjoy the flavors of fall in a sophisticated dish.

Pumpkin Curry Lentil Soup

A hearty and healthy fall soup combining pumpkin, lentils, and warming spices.

It’s filling, nutritious, and perfect for chilly evenings.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 cup red lentils, rinsed
• 2 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon curry powder
• ½ teaspoon cumin
• Salt and pepper
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion, garlic, and ginger until fragrant.
2. Add curry powder and cumin, cooking 1 minute.
3. Stir in lentils, pumpkin, and broth. Bring to a boil, then reduce heat and simmer 20-25 minutes until lentils are tender.
4. Use an immersion blender to blend partially for a creamy texture, or leave chunky if desired.
5. Season with salt and pepper and garnish with cilantro.

This pumpkin curry lentil soup is warm, hearty, and packed with fall flavors. Perfect for a nutritious and comforting meal.

Roasted Pumpkin and Chickpea Bowls

A vibrant and healthy fall bowl with roasted pumpkin, chickpeas, quinoa, and tahini dressing.

Nutritious, colorful, and full of autumn flavors.

Ingredients:

• 2 cups pumpkin, cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• Salt and pepper
• 2 cups cooked quinoa
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 teaspoon maple syrup
• Optional: fresh parsley for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin and chickpeas with olive oil, smoked paprika, salt, and pepper. Roast 25-30 minutes until golden.
2. Whisk together tahini, lemon juice, and maple syrup for the dressing.
3. Assemble bowls with quinoa, roasted pumpkin, and chickpeas. Drizzle with tahini dressing.
4. Garnish with fresh parsley and serve.

These roasted pumpkin and chickpea bowls are nutritious, filling, and bursting with fall flavors.

A perfect plant-based meal for lunch or dinner.