As the cool weather of autumn settles in, my kitchen turns into a pumpkin recipe wonderland. I whip up loyal interpretations of pumpkin pie and the much-loved pumpkin bread and blend up pumpkin smoothies of a morning.

But when it comes to the kitchen lab, what’s most important is that I use pumpkin—canned or fresh—in everything from creamy pumpkin soups to spicy pumpkin curries. Here are 17 ways I serve—oh, the pumpkin—this seasonal superstar.

The 17 Best pumpkin recipes

1. Pumpkin Pie

A classic dessert, pumpkin pie, features a filling made smooth with canned pumpkin puree, granulated sugar, and spices like cinnamon, ginger, and nutmeg. Eggs help bind the ingredients together and give the pie a deliciously rich texture.

Ingredients

• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 2 large eggs

Instructions

1. Oven, 425 degrees Fahrenheit (220 degrees Celsius), preheated to.

2. In a big mixing bowl, amalgamate the pumpkin puree, the sweetener, and the spices: cinnamon, ginger, and nutmeg. They all belong together because they create the flavor of pumpkin pie.

3. Incorporate the eggs fully, beating in one at a time.

4. Transfer the blend to a 9-inch pie shell and bake for a quarter of an hour. Lower the oven’s temperature to 350°F (175°C), and keep baking for an additional 40 to 50 minutes. To test for doneness, insert a knife into the mixture; it should come out clean to indicate the dish is ready. Place the pie on a cooling rack and allow to reach near room temperature before slicing and serving.

2. Pumpkin Bread

Bread made with pumpkin, puree, with all- purpose flour, cinnamon, nutmeg, and granulated sugar is a deliciously moist and aromatic treat, perfect for the fall, for any kind of a get-together, family reuni on or pumpkin patch party. It’s a great companion to a pumpkin spice latte or coffee.

And that’s not even the best part.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 and 1/4 cups granulated sugar

Instructions

1. Your oven should be at 350° F (175° C) and a 9×5 inch loaf pan should be greased.

2. In a very big dish, blend with a wire whisk the starch, the leavening agent, and the spices.

3. In a separate bowl, combine the pumpkin puree, the vegetable oil, the eggs, and the sugar, and mix until everything is harmoniously united.

4. Slowly incorporate the dry ingredients into the wet ingredients. Stir just enough to blend the two mixtures together. Do not overmix, or your bread won’t be airy. Pour the batter into the prepared loaf pan. Bake for 55-65 minutes. You will know the bread is done when a toothpick inserted into the center comes out clean. Once out of the oven, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.

3. Pumpkin Spice Latte

A Pumpkin Spice Latte is a warm yet cold-weather drink. It consists of milk, pumpkin puree, sugar, and a damned delicious pumpkin pie spice “blend.” Oh, and there’s also brewed espresso or coffee (your mileage may vary).

And it is topped with a finishing flourish of vanilla extract.

Ingredients

• 2 cups of milk
• 2 tablespoons pumpkin puree
• 1 tablespoon sugar
• 1/2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/2 cup brewed espresso or strong coffee
• Whipped cream (optional, for topping)

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Instructions

1. In a saucepan, combine the milk, pumpkin puree, and sugar. Heat over medium heat until hot, but do not boil. Remove from heat and stir in the pumpkin pie spice and the vanilla extract.

2. Place the concoction into a blender and blend until there are no more sounds of whirring. Alternatively, if you do not have a blender, you can zazz it up by pouring it back into the saucepan and whisking it vigorously.

3. Pour the pumpkin-spiced milk mixture over the brewed espresso or coffee in two mugs. Mix with a spoon.

4. Whipped cream and a light dusting of pumpkin pie spice are optional but do add a nice finishing touch and call it “pumpkin pie”. Serve immediately.

4. Pumpkin Soup

A soothing dish, pumpkin soup is composed of three main ingredients: pumpkin puree, vegetable broth, and ground nutmeg. These flavors form the base for a dish that really shines with the addition of olive oil, onion, and garlic.

Together, these three ingredients add a kind of smoothness to the soup that makes it feel truly decadent. It is so rich and full of flavor that I would argue you could pretty much only serve this soup with some crusty bread and it would still be a seriously satisfying meal.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups pumpkin puree
• 4 cups vegetable broth
• 1 teaspoon ground nutmeg
• Salt and pepper to taste

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Instructions

1. In a large stockpot, heat the olive oil over medium heat. Add the finely chopped onion and garlic, and sauté until the onion has turned transluscent.

2. Mix in the vegetable broth, pumpkin puree, and ground nutmeg. Bring it to a boil. Reduce to low heat and simmer for about 15 minutes.

3. Employ an immersion blender to make the soup perfectly smooth. Use salt and pepper to reach the desired taste, and serve the soup hot.

5. Pumpkin Pancakes

Pumpkin Pancakes
a delicious autumn-themed morning meal. Combining all-purpose flour, sugar, and just the right amount of pumpkin pie spice, these flapjacks use pumpkin puree from a can for a perfectly seasonal special.

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup milk
1/2 cup canned pumpkin puree

Instructions

1. In a big bowl, blend the flour, sugar, baking powder, pumpkin pie spice, and salt together as if they were best friends.

2. In a different bowl, combine the milk and pumpkin puree until completely blended.

3. Combine the dry ingredients with the pumpkin mixture and fold gently until almost completely combined but still a little lumpy. Do not overmix.

4. Warm a non-stick frying pan on medium, then pour 1/4 cup batter per pancake into the pan. Cook until bubbles form on the surface and the edges look set; then flip and cook until golden brown.

6. Pumpkin Cheesecake

Pumpkin Cheesecake combines the rich flavors of pumpkin and cream cheese with the smooth textures of cheesecake and pie, making it a delightful seasonal dessert. Pumpkin puree, heavy cream, sugar, and salt are the principal ingredients that go into the cheesecake.

And instead of pumpkin pie spice, the recipe calls for a blend of nutmeg, cinnamon, and ginger.

Ingredients

1 1/2 cups graham cracker crumbs
1 cup pumpkin puree
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
3 large eggs

Instructions

1. Set your oven to 325°F (163°C) to make them. Assemble your 9-inch springform pan and line it with parchment paper—most cheesecakes are too gooey to unmold without it. Press the graham cracker crust into the bottom of the pan, using a flat-bottomed measuring cup to get an even layer that goes about halfway up the sides of the pan.

2. In a big mixing bowl, mix the cream cheese until smooth. Then, gradually mix in sugar, pumpkin puree, pumpkin pie spice, and vanilla extract. Ensure everything is well-combined. Next, add eggs one at a time. Beat until they are incorporated into the mixture and move on to the next egg.

3. Spread the cream cheese pumpkin mixture over the prepared crust. Place in the preheated oven and bake for 50 to 60 minutes, or until the center is just set and the edges are lightly browned. Allow to cool completely, then transfer to the refrigerator, where it should chill for at least 4 hours before serving. Serve cold.

7. Pumpkin Muffins

Pumpkin Muffins are delightful treats that embody the cozy essence of fall. Composed of all-purpose flour, granulated sugar, cinnamon, and canned pumpkin puree, they are an ideal cozy, autumnal treat.

Ingredients

1 3/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup canned pumpkin puree
2 large eggs

Instructions

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare a muffin tin with paper liners.

2. In a big bowl, blend well the flour, sugar, baking soda, cinnamon, and salt.

3. In a separate bowl, combine the pumpkin puree and eggs. Mix until smooth. Add this mixture to the flour mixture and stir until completely wet, but do not overmix.

4. Equally distribute the batter among the ready muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean. Allow them to cool on a wire rack before serving.

8. Pumpkin Cookies

Cookies made with pumpkin puree, sugar, and cinnamon sing of autumn. Their warm spices—that’s right, plural; you may think of cinnamon as the go-to spice in your pumpkin cookies, but we’re also using ginger, nutmeg, and a touch of ground cloves—more than deliver on the promise of fall.

Ingredients

1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon

Instructions

1. Set your oven to 350°F (175°C) to warm up.

2. In a big mixing bowl, combine the pureed pumpkin, sugar, and oil. Blend well, using either a hand-held or standing electric mixer.

3. Whisk together the flour, baking powder, and cinnamon in a different bowl. Gradually add the dry ingredients to the pumpkin mixture, and stir until fully combined.

4. Scoop out spoonfuls of dough and drop them onto a baking sheet that has been lined with parchment paper. Leave space between each cookie. Bake the cookies for 10-12 minutes or until you notice that the edges have taken on a golden color and the cookies seem to be set. Cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.

9. Pumpkin Risotto

Pumpkin Risotto is a creamy Italian dish featuring Arborio rice, pumpkin puree, and Parmesan cheese. The rice is cooked slowly in chicken or vegetable broth, along with some sautéed onions, until it is rich and comforting.

Ingredients

Arborio rice (1 cup)
Pumpkin puree (1 cup)
Chicken or vegetable broth (4 cups)
Onion, finely chopped (1 small)
Parmesan cheese, grated (1/2 cup)
Olive oil (2 tablespoons)
Salt and pepper to taste

Instructions

1. In a saucepan, over low heat, warm the broth.

2. In a big skillet, heat olive oil over medium heat. Add in the diced onion and sauté until it is translucent.

3. Put the Arborio rice in the skillet. Stir it to coat the rice with the oil. Allow the rice to cook for about 2 minutes.

4. Slowly incorporate the warm broth, one ladle at a time, stirring all the while. Let each addition of broth be fully taken up by the rice before you add the next one. Keep on doing this until the rice is creamy and yet still has some bite to it, which will take about 18-20 minutes.

5. Mix the pumpkin puree and Parmesan cheese together until they are well blended. Add salt and pepper to taste. Take it off the heat and serve it right away.

10. Pumpkin Curry

Pumpkin Curry is a delightful meal that merges diced pumpkin, rich coconut milk, and aromatic spices like curry powder, onion, garlic, and ginger. It is a not-at-all pumpkin-spice-latte curry with a straightforward, wholesome ingredient list that yields a simple, tempting dish.

Ingredients

Pumpkin, peeled and diced
Coconut milk
Onion, chopped
Garlic cloves, minced
Ginger, grated
Curry powder
Vegetable oil

Instructions

1. In a big frying pan, pour in the vegetable oil and warm it over medium heat. Toss in the onions, and with them the minced garlic and grated ginger, and let everything sauté in the oil until the onions are translucent.

2. Add the curry powder to the pan and cook until fragrant, about a minute.

3. Add the diced pumpkin and coconut milk. Bring to a simmer, reduce heat, cover, and cook until the pumpkin is tender, about 15-20 minutes.

4. Before serving, taste and adjust the seasoning, using salt and pepper as necessary.

11. Pumpkin Hummus

Pumpkin Hummus is a delicious seasonal variation on traditional hummus. It combines creamy pumpkin puree, chickpeas, tahini, and just a hint of lemon juice and cumin for a flavorful and healthy dip that is perfect for fall gatherings.

Ingredients

• 1 cup canned pumpkin puree
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tablespoons tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. In a food processor, mix the chickpeas, pumpkin puree, tahini, olive oil, and lemon juice with cumin until smooth.

2. Combine the mixture and blend smooth. If necessary, add water to reach your desired consistency; do this by the tablespoon.

3. Add salt and pepper to taste and blend again.

4. Move to a serving dish and adorn with an oil of olive drizzle and a cumin sprinkle before serving.

12. Pumpkin Chili

Pumpkin Chili takes the savory combination of ground beef or turkey and pairs it with pumpkin puree so earthy and flavorful that half the people you serve it to will never suspect they are in the presence of a veg. If you were in possession of a vat of this stuff, you’d be set for a week.

Ingredients

1 pound ground beef or turkey
1 can (15 oz) pumpkin puree
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 onion, chopped
2 tablespoons chili powder
Salt and pepper to taste

Instructions

1. In a spacious pot over medium heat, cook the ground beef or turkey with the chopped onion. Cook until the meat is done, and the ground beef or turkey is nicely browned. Your onion should be soft, too, at this point.

2. Blend together the kidney beans, canned diced tomatoes, and chili powder.

3. Salt and pepper the chili to taste, and let it mellow on low heat for about 20-30 minutes, stirring occasionally, to allow the flavors to come together.

4. Serve piping hot with the toppings of your choice. Suggestions: sour cream, shredded cheese, or chopped green onions.

13. Pumpkin Ravioli

Delightful as it might be, Pumpkin Ravioli is a not-so-simple pasta dish. Etymology (which we’re all about) first: the word “ravioli” comes from the Italian “raveoli,” which means “to wrap.” Our filling of pumpkin puree and Parmesan cheese (for flavor; we don’t want to gild the pumpkin) serves as the wrapped portion—what you get when you pull a pumpkin apart and see the insides.

And believe it or not, our version of homemade dough simplifies things.

Ingredients

2 cups all-purpose flour
1 cup pumpkin puree
2 eggs
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup grated Parmesan cheese
2 tablespoons butter

Instructions

1. In a big bowl, combine the flour and salt. Create a space in the middle and put in the eggs. Very slowly, mix the flour into the eggs until the dough starts to form. Knead gently and let it rest for 30 minutes.

2. Combine the pumpkin puree, Parmesan cheese, and nutmeg in a separate bowl for the filling. Season to taste with salt.

3. Thin sheets are rolled out from the dough. Small spoonfuls of the pumpkin filling are placed onto one sheet. Another sheet is placed over the filling, and the squares are cut from the sheets. The edges are sealed with a fork.

4. Prepare the ravioli by immersing it in a large pot of salted, boiling water, and allow it to cook for approximately 3-4 minutes. In a separate pan, take some buttery margarine and let it heat up until it turns a nice golden brown. Once the pasta is done, drain the water off of it and then toss the ravioli directly into that happy, sizzling brown butter. Serve immediately.

14. Pumpkin Brownies

Brownies with pumpkin puree, sugar, and cocoa mixed with flour, baking powder, and salt make a treat that hits the spot during the crisp days of fall. The cocoa is not a standout in this recipe, which seems odd, as brownies are largely about the chocolate.

But the pumpkin does make its presence felt here, softening the texture and adding to the close-formed crumb. These are some of the fudgiest brownies I’ve ever had, and for that reason alone, I think they ought to be made every autumn.

Ingredients

1 cup canned pumpkin puree
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Instructions

1. Set your oven to 350 degrees F (175 degrees C) and prepare an 8×8-inch baking dish with grease.

2. In a large mixing bowl, combine the pumpkin puree and sugar. Mix them well until the combination is well blended.

3. Include the cocoa powder, flour, baking soda, and salt. Blend until the batter is smooth and combined well.

4. Put the batter in the baking dish that has been prepared and spread it evenly. Bake it for 25 to 30 minutes and then check the center with a toothpick. If the toothpick comes out mostly clean, then that means it is done. Allow the batter to cool before trying to cut it into squares. I actually recommend waiting until it is completely cool before cutting.

15. Pumpkin Scones

Scones made with pumpkin puree, brown sugar, and autumn spices warm and comfort like few other baked goods—perfect for an October morning with a mug of hot coffee or tea. These scones, while definitely not biscuits, share their flaky texture and are delicious alongside (or slathered with) clotted cream.

Ingredients

2 cups all-purpose flour
1/3 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1/2 cup pumpkin puree

Instructions

1. Warm up your oven to 400°F (200°C), and prep a baking sheet for the oven by lining it with parchment paper.

2. In a big bowl, combine the flour, brown sugar, baking powder, cinnamon, and salt. Whisk them together thoroughly to ensure even distribution. Next, take the cold butter and cut it into the dry ingredients. Use a pastry cutter or similar tool for this step; it’s important that you don’t use your hands, as the heat from your hands will melt the cold butter, which we want to keep, well, cold.

3. Mix in the pumpkin puree until the dough starts to form a cohesive mass. Turn the dough out onto a clean, lightly floured work surface and gently knead it into a ball. Flatten the ball into a disc approximately 1 inch thick and cut the disc into 8 wedges.

4. Put the scones onto the baking sheet that you have prepared and bake for 15–20 minutes, or until the edges are a nice golden brown. Cool before serving.

16. Pumpkin Quinoa Salad

Pumpkin Quinoa Salad is a wholesome dish containing roasted pumpkin, quinoa, baby spinach leaves, crumbled feta cheese, dried cranberries, and pumpkin seeds. These items are all mixed together with olive oil in the satisfying meal option that is Pumpkin Quinoa Salad.

Ingredients:
Pumpkin, peeled and diced
Quinoa, rinsed
Olive oil
Baby spinach leaves
Feta cheese, crumbled
Dried cranberries
Pumpkin seeds (pepitas)

Instructions

1. Set the oven to 400°F (200°C). Mix the diced pumpkin with olive oil, salt, and pepper. Evenly distribute it on a baking sheet and put it in the oven for 20-25 minutes. You want it to come out golden and tender.

2. Prepare the quinoa as per package directions while the pumpkin is in the oven. When it’s done, allow it to cool a bit.

3. In a big bowl, mix together the roasted pumpkin, cooked quinoa, baby spinach leaves, crumbled feta cheese, dried cranberries, and pumpkin seeds. Drizzle a little olive oil on top, add some salt and pepper, and mix everything together well. This dish can be served warm or at room temperature.

17. Pumpkin Gnocchi

Pumpkin Gnocchi unites pumpkin puree, ricotta, and Parmesan in a tender, lightly nutmegged, northern Italian specialty that makes a perfect Halloween dish. Not that it isn’t wonderful the other 364 days of the year, but there’s something especially appropriate about making and eating this when All Hallows’ Eve draws near.

Ingredients

1 cup pumpkin puree
1 cup ricotta cheese
1 egg
1 cup all-purpose flour (plus extra for dusting)
1/2 cup grated Parmesan cheese
Salt to taste
Nutmeg to taste

Instructions

1. In a big mixing bowl, blend together the pumpkin puree, ricotta cheese, and egg. Mix until everything is smooth and creamy.

2. Add the flour gradually, mixing until a soft dough forms after all ingredients are combined.

3. Separate the dough into four sections. Shape each section into a long, thick cylinder, about 1 inch in diameter. Cut each rope into 1-inch pieces.

4. Prepare a big pot of water with salt in it so that it is at a rolling boil when the gnocchi are added. Use a timer to cook the gnocchi for exactly 2 minutes after they have floated to the surface. This signals that the insides are cooked. Use a slotted spoon to remove them from the water, allowing them to drain so that excess water does not make the sauce watery.