Easy Pumpkin Recipes For Fall

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Once the days start to grow shorter and the air cooler, pumpkin begins to show up on the menu. Most people think of pumpkin pie, but there are many other ways to prepare this tasty gourd loaded with anti-oxidants, vitamins, fiber and minerals.

Pumpkin Soup Recipe

A tasty vegetable soup with a creamy can of pumpkin added for a cold weather treat.


  • 1 large onion, chopped
  • 2 tablespoons butter
  • 4 cups reduced-sodium chicken or vegetable broth
  • 2 medium potatoes, peeled and cubed
  • 2 large carrots, chopped
  • 2 celery ribs, chopped
  • 1 cup fresh or frozen corn
  • 1 can (15 oz) packed pumpkin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground nutmeg


  1. In large saucepan, sauté onion in butter until tender.
  2. Add broth, potatoes, carrots, celery and corn. Bring to boil. Reduce heat; cover and simmer for 25-30 minutes until vegetables are tender.
  3. Stir in pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer until heated through.
pumpkin soup recipe

Pumpkin Soup

pumpkin recipes

Pumpkin Bread

Pumpkin Gingerbread

This delicious, spicy loaf is perfect for holiday get-togethers.


  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 1 (15 oz) can of pumpkin puree
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 3-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon baking powder


  1. Preheat the oven to 350 degrees Fahrenheit. Grease two 9x5 inch loaf pans.
  2. Combine sugar, oil and eggs in a large mixing bowl, beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cinnamon and cloves.
  3. Combine flour, soda, salt and baking powder in medium mixing bowl. Add dry ingredients to pumpkin mix and blend to mix ingredients. Divide batter into loaf pans.
  4. Bake in preheated oven about 1 hour, until toothpick comes out clean.

Beef and Pumpkin Stew

Liven up beef stew with the mildly sweet taste of pumpkin. Destined to become a family favorite.


  • 2 pounds beef stew meat
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 garlic cloves, crushed
  • 1-1/2 cups cubed pumpkin
  • 3 large potatoes, peeled and cubed
  • 2 cups beef or vegetable broth
  • 1 (15 oz) can chopped tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. Heat oil in large saucepan over medium heat. Add beef and cook until browned on all sides. Add onion and garlic and cook 3-4 minutes more.
  2. Add remaining ingredients and bring to boil over high heat. Reduce to a simmer, cover and cook 45 minutes until vegetables are soft.

Baked Pumpkin Wedges

For a delicious switch on potato wedges, try these pumpkin wedges with brown sugar and cinnamon.


  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 pounds pumpkin, peeled, seeded and cut into 2-3 inch wedges
  • 2 tablespoons peanut oil


  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a small bowl, stir together brown sugar, cinnamon and salt, set aside. In a 3-quart rectangular baking dish, toss pumpkin in oil. Sprinkle brown sugar mix over pumpkin wedges.
  3. Bake, covered, for 40 minutes. Uncover and stir. Continue to bake uncovered 15 minutes more, or until pumpkin is tender.

Baked Pumpkin Seeds

Don't throw away the seeds after carving your Jack O'Lantern! Toasted pumpkin seeds, called pepitas, are a tasty autumn treat.


  • Pumpkin seeds, rinsed in cold water and pulp removed
  • Vegetable oil
  • Salt


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Lightly oil a baking sheet, and place pumpkin seeds in a single layer, stirring to coat.
  3. Sprinkle lightly with salt, then bake for 25 minutes, stirring after 10 minutes.
  4. Let cool, and keep stored in an airtight container.

Pumpkin Muffins

These healthy muffins make a wonderful breakfast, and freeze well too.


  • 2 cups sugar
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1-1/2 cups canned pumpkin
  • 1/2 cup water
  • 3 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1-1/2 cups raisins
  • 1 cup chopped walnuts


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large mixing bowl, beat sugar, oil, eggs, pumpkin and water.
  3. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture, blend well.
  4. Fold in raisins and walnuts.
  5. Spoon into greased muffin tins, filling 3/4 full.
  6. Bake for 15 minutes.

Pumpkin Breakfast Casserole

Assembled the night before, this moist breakfast casserole is the perfect start to the day on a holiday or weekend morning.


  • 10 slices white bread, cubed
  • 1 (15 oz) can pumpkin puree
  • 2/3 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 6 eggs, beaten
  • 1 cup milk
  • 1 (5 oz) can evaporated milk
  • 1/2 cup chopped pecans


  1. Spray a 9x13 inch baking dish with cooking spray, then place bread cubes in dish.
  2. In mixing bowl, stir together all other ingredients. Pour over the bread cubes.
  3. Cover dish with plastic wrap and refrigerate overnight.
  4. The next morning, preheat oven to 350 degrees Fahrenheit.
  5. Uncover and bake casserole about 45 minutes, until mixture is set and a toothpick comes out clean.

Pumpkin goes far beyond the traditional holiday pumpkin pie. Use pumpkin in a variety of dishes for a sweet, healthy addition to main dishes, side dishes and desserts.

Last Updated: September 6, 2012
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About Michelle Ullman Michelle Ullman has lived and gardened in Southern California since childhood. A freelance writer, she covers topics ranging from gardening to home improvement to health issues. She also has experience as a catalog copywriter and poet. Michelle has trained and worked as a respiratory therapist and surgical technologist, but prefers to spend her time gardening, and walking with her dog. Michelle holds a Bachelor's Degree from Redlands University in Business Management. 

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