19 Delicious Pumpkin Recipe Ideas

Just imagine the cozy aroma of pumpkin spice filling your kitchen! As autumn settles in, there’s no better time to explore the incredible versatility of this seasonal superstar. From comforting soups to decadent desserts, we’ve gathered 19 mouthwatering pumpkin recipes that will inspire your fall cooking adventures. Get ready to fall in love with pumpkin all over again—let’s dive into these delicious creations!

Creamy Pumpkin Risotto

October always makes me crave cozy, comforting dishes that fill the kitchen with the most incredible aromas. One of my absolute favorites this time of year is this creamy pumpkin risotto—it’s like a warm hug in a bowl, and it’s surprisingly simple to whip up on a busy weeknight.

Ingredients

• 1 cup of Arborio rice
• 4 cups of chicken broth, kept warm
• 1 cup of pumpkin puree (canned works great!)
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A splash of olive oil
• A generous half-cup of grated Parmesan cheese
• A couple of tablespoons of unsalted butter
• A pinch of salt and freshly ground black pepper
• A sprinkle of fresh sage leaves, chopped

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes, until it turns soft and translucent.
3. Stir in the minced garlic and cook for another minute, just until fragrant.
4. Add the Arborio rice to the pot and toast it for 2 minutes, stirring constantly, until the edges look slightly translucent.
5. Pour in 1 cup of the warm chicken broth and stir continuously until the liquid is mostly absorbed.
6. Continue adding the broth, 1/2 cup at a time, stirring after each addition until absorbed before adding more—this should take about 20–25 minutes total.
7. Mix in the pumpkin puree and chopped sage, stirring until fully incorporated.
8. Remove the pot from the heat and stir in the butter and grated Parmesan cheese until the risotto is creamy and smooth.
9. Season with a pinch of salt and a few grinds of black pepper, then give it one final stir.

Heavenly is the first word that comes to mind when you take a bite—the risotto is luxuriously creamy with a subtle sweetness from the pumpkin, balanced by the savory Parmesan and earthy sage. I love serving it topped with extra sage leaves fried in butter until crispy, which adds a wonderful crunch and elevates the whole dish to something truly special.

Spiced Pumpkin Soup

Savoring a warm bowl of spiced pumpkin soup takes me right back to those crisp autumn afternoons when I’d help my grandma roast pumpkins from her garden—there’s something so comforting about that sweet, earthy aroma filling the kitchen.

Ingredients

– A couple of tablespoons of olive oil
– 1 large yellow onion, chopped
– 2 cloves of garlic, minced
– 4 cups of pumpkin puree (or roasted pumpkin)
– 4 cups of vegetable broth
– A splash of heavy cream (about 1/2 cup)
– 1 teaspoon of ground cinnamon
– 1/2 teaspoon of ground nutmeg
– A pinch of salt and black pepper
– A handful of toasted pumpkin seeds for topping

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to let it burn!
4. Tip in the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper, then give it a good stir to combine everything.
5. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for 20 minutes so the flavors meld together.
6. Carefully blend the soup with an immersion blender until it’s completely smooth and creamy (or transfer to a countertop blender in batches if needed).
7. Stir in the heavy cream and heat for another 2–3 minutes until warmed through—don’t let it boil after adding the cream to avoid curdling.
8. Ladle the soup into bowls and top with toasted pumpkin seeds for a little crunch.
You’ll love how velvety this soup turns out, with the warm spices complementing the pumpkin’s natural sweetness perfectly—try serving it with a drizzle of maple syrup or a side of crusty bread for dipping.

Pumpkin and Sage Gnocchi

Oof, is there anything more comforting than homemade gnocchi on a crisp fall day? I first tried making pumpkin gnocchi after my neighbor gifted me an enormous sugar pumpkin from her garden, and now it’s become my go-to autumn tradition—there’s something magical about turning humble ingredients into pillowy little dumplings that just melt in your mouth.

Ingredients

– About 2 cups of roasted pumpkin puree (from one small sugar pumpkin)
– 1 large egg, lightly beaten
– A generous 2 cups of all-purpose flour, plus extra for dusting
– A good pinch of salt
– A handful of fresh sage leaves (about 15-20)
– 4 tablespoons of unsalted butter
– A splash of olive oil
– Freshly grated Parmesan cheese for serving

Instructions

1. Preheat your oven to 400°F and roast your halved, seeded pumpkin cut-side down on a baking sheet for about 45 minutes until completely tender when pierced with a fork.
2. Scoop the pumpkin flesh into a bowl and mash it thoroughly with a fork until smooth, then let it cool completely to room temperature—this prevents the egg from cooking when you mix it in.
3. Stir the beaten egg and salt into the cooled pumpkin puree until well combined.
4. Gradually add the flour, mixing with a wooden spoon until a soft dough forms—it should be slightly sticky but workable, and adding flour gradually helps prevent tough gnocchi.
5. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until smooth, being careful not to overwork it.
6. Divide the dough into 4 equal portions and roll each into a long rope about ¾-inch thick.
7. Cut each rope into 1-inch pieces and, if you like, gently roll each piece over the tines of a fork to create those classic ridges that hold sauce beautifully.
8. Bring a large pot of salted water to a rolling boil and cook the gnocchi in batches for about 2-3 minutes until they float to the surface, then let them cook for one more minute before removing.
9. While the gnocchi cook, melt the butter in a large skillet over medium heat and add the sage leaves, cooking for 1-2 minutes until the butter turns golden brown and the sage becomes crisp.
10. Use a slotted spoon to transfer the cooked gnocchi directly from the boiling water into the sage butter sauce.
11. Gently toss the gnocchi in the skillet for about 1 minute until they’re evenly coated and slightly golden around the edges.

Kind of incredible how these little dumplings transform in the pan, isn’t it? The gnocchi develop the most wonderful tender-yet-slightly-chewy texture while the crispy sage adds an earthy fragrance that pairs perfectly with the sweet pumpkin. I love serving these straight from the skillet with a heavy snowfall of Parmesan and maybe some toasted walnuts for crunch—they’re equally fantastic as a main dish or alongside roasted chicken for a full autumn feast.

Pumpkin Pie with Grahams Crust

Just when the air turns crisp and leaves start to fall, my kitchen fills with the warm scent of pumpkin pie—it’s my ultimate comfort food ritual that marks the true start of autumn. Every year, I tweak my recipe slightly, but this graham cracker crust version has become my absolute favorite for its effortless charm and nostalgic flavor. Honestly, it’s so simple that even my most baking-averse friends have successfully made it after just one try!

Ingredients

– About 1½ cups of graham cracker crumbs (I usually crush 10-12 sheets)
– 6 tablespoons of melted butter
– ¼ cup of granulated sugar
– A 15-ounce can of pumpkin puree (not pumpkin pie filling!)
– ¾ cup of packed brown sugar
– 2 teaspoons of pumpkin pie spice
– ½ teaspoon of fine salt
– 3 large eggs
– 1 cup of heavy cream
– 1 teaspoon of vanilla extract

Instructions

1. Preheat your oven to 350°F and grab a 9-inch pie dish.
2. Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom and up the sides of your pie dish using the bottom of a measuring cup—this creates an even crust without thin spots.
4. Bake the empty crust for 8 minutes at 350°F until it’s lightly fragrant and slightly darkened at the edges.
5. While the crust bakes, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, and salt in a large bowl until completely smooth.
6. Crack the eggs into a separate small bowl and beat them lightly with a fork before adding to the pumpkin mixture—this prevents uneven streaks in your filling.
7. Pour in the heavy cream and vanilla extract, then whisk everything for a full 2 minutes until the filling is perfectly smooth and slightly thickened.
8. Carefully pour the filling into your warm crust, smoothing the top with a spatula.
9. Bake at 350°F for 45-50 minutes until the edges are set but the center still jiggles slightly when you gently shake the pan.
10. Cool the pie completely on a wire rack for at least 4 hours—this patience pays off with the perfect sliceable texture.

Every slice reveals a velvety, spiced filling that melts on your tongue, contrasting beautifully with the crunchy, buttery crust. The graham cracker base adds a subtle honey note that makes this pumpkin pie feel both familiar and excitingly new. For an extra treat, I love serving it slightly warm with a dollop of freshly whipped cream and a sprinkle of cinnamon.

Roasted Pumpkin and Feta Salad

Vivid autumn colors always inspire me to create dishes that celebrate the season, and this roasted pumpkin and feta salad is my current obsession. I first made it for a casual Friendsgiving last year when I needed something that could hold its own against all the heavy traditional dishes, and now it’s become my go-to fall side that always disappears first.

Ingredients

– About 3 cups of pumpkin cubes (roughly 1-inch pieces)
– A generous drizzle of olive oil (about 2 tablespoons)
– A good pinch of salt and several cracks of black pepper
– A couple of big handfuls of fresh baby spinach
– A generous crumble of feta cheese (about ¾ cup)
– A small handful of toasted pumpkin seeds (about ¼ cup)
– A squeeze of fresh lemon juice (about 1 tablespoon)
– A tiny drizzle of honey (about 1 teaspoon)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the pumpkin cubes with olive oil, salt, and pepper until evenly coated.
3. Spread the pumpkin in a single layer on the baking sheet, making sure pieces aren’t touching for better browning.
4. Roast for 25-30 minutes until the edges are caramelized and you can easily pierce with a fork.
5. Let the pumpkin cool for 5 minutes so it doesn’t wilt the spinach when mixed.
6. In a large bowl, combine the warm roasted pumpkin with fresh baby spinach.
7. Crumble the feta cheese directly over the pumpkin and spinach mixture.
8. Sprinkle the toasted pumpkin seeds evenly across the salad.
9. Drizzle with lemon juice and honey, then gently toss everything together.
10. Serve immediately while the pumpkin is still slightly warm. Zesty lemon cuts through the rich pumpkin, while creamy feta creates pockets of salty goodness against the earthy greens. I love serving this alongside grilled chicken or scooping it onto toasted sourdough for a hearty lunch—the warm pumpkin slightly wilting the spinach makes every bite perfectly balanced.

Pumpkin Alfredo Pasta

Zesty autumn flavors have me craving cozy comfort food, and this pumpkin alfredo pasta has become my go-to dinner when the leaves start changing. I first made this for a Friendsgiving potluck last year, and now my crew requests it weekly—it’s that good!

Ingredients

– A box of fettuccine pasta
– A couple of tablespoons of olive oil
– A small chopped onion
– 2 minced garlic cloves
– A can of pumpkin puree (about 15 ounces)
– A cup of heavy cream
– A generous half-cup of grated Parmesan cheese
– A pinch of nutmeg
– Salt and black pepper to your liking
– A handful of fresh sage leaves

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until it shimmers.
4. Add the chopped onion and sauté for 5 minutes until translucent and fragrant.
5. Stir in the minced garlic and cook for 1 more minute until golden but not browned.
6. Pour in the pumpkin puree and heavy cream, stirring constantly until fully combined and smooth.
7. Reduce heat to low and simmer the sauce for 3 minutes until slightly thickened.
8. Gradually whisk in the Parmesan cheese until melted and the sauce is creamy.
9. Season with a pinch of nutmeg, salt, and black pepper, then remove from heat.
10. In a small pan, heat 1 tablespoon of olive oil over medium-high and fry the sage leaves for 30 seconds until crisp.
11. Drain the cooked pasta, reserving 1/2 cup of pasta water.
12. Toss the hot pasta with the pumpkin alfredo sauce, adding splashes of reserved pasta water until the sauce coats the noodles evenly.

Final thoughts: Freshly fried sage adds an earthy crunch that plays beautifully against the velvety sauce. For a fun twist, I sometimes top it with toasted pumpkin seeds or serve it alongside grilled chicken for extra protein.

Pumpkin and Lentil Curry

My kitchen always smells like autumn when I’m testing pumpkin recipes, but this lentil curry has become my absolute favorite cozy meal. There’s something magical about how the earthy lentils soak up all those warm spices while the pumpkin melts into the most comforting sauce.

Ingredients

• 1 tablespoon of olive oil
• 1 medium yellow onion, chopped
• 3 cloves of garlic, minced
• 1 tablespoon of fresh ginger, grated
• 2 cups of pumpkin puree (not pie filling!)
• 1 cup of brown lentils, rinsed
• 1 can of coconut milk (about 13.5 ounces)
• 2 cups of vegetable broth
• 1 tablespoon of curry powder
• 1 teaspoon of ground cumin
• A big pinch of salt
• A squeeze of fresh lime juice
• A handful of fresh cilantro for serving

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and grated ginger, cooking for exactly 1 minute until aromatic but not browned.
4. Add the curry powder and ground cumin, toasting the spices for 30 seconds to release their oils and deepen the flavor.
5. Pour in the rinsed brown lentils and stir to coat them evenly with the spice mixture.
6. Add the pumpkin puree, coconut milk, and vegetable broth, stirring until everything is well combined.
7. Bring the curry to a gentle boil, then immediately reduce the heat to low and cover the pot.
8. Simmer for 35-40 minutes, stirring every 10 minutes to prevent sticking, until the lentils are tender but not mushy.
9. Season with a big pinch of salt and a squeeze of fresh lime juice, stirring to incorporate.
10. Remove from heat and let the curry rest for 5 minutes to allow the flavors to meld together.

Unbelievably creamy yet surprisingly light, this curry has the most wonderful velvety texture from the pumpkin with just enough bite from the lentils. I love serving it over fluffy basmati rice with a generous sprinkle of fresh cilantro, but it’s equally delicious with naan for dipping into that gorgeous orange sauce.

Savory Pumpkin and Caramelized Onion Tart

Crisp autumn afternoons always make me crave something warm and savory from the oven, especially when there’s a chill in the air like today. I found myself with an extra sugar pumpkin from my weekend farmer’s market haul and decided to transform it into this stunning tart that’s become my new fall favorite. The combination of sweet caramelized onions and earthy pumpkin just feels like wearing your coziest sweater in food form.

Ingredients

– One 9-inch refrigerated pie crust (because homemade is great, but sometimes convenience wins!)
– About 2 cups of peeled and cubed sugar pumpkin (roughly half a small pumpkin)
– One large yellow onion, thinly sliced
– A couple tablespoons of olive oil
– A generous sprinkle of salt and freshly ground black pepper
– A pinch of nutmeg (trust me, it makes all the difference)
– Half a cup of heavy cream
– Two large eggs
– A handful of grated Gruyère cheese (about ¾ cup)
– A splash of fresh thyme leaves

Instructions

1. Preheat your oven to 375°F and take the pie crust out of the refrigerator to warm up slightly.
2. Roll out the pie crust and press it into a 9-inch tart pan, trimming any excess dough hanging over the edges.
3. Prick the bottom of the crust all over with a fork, then line it with parchment paper and fill with pie weights or dried beans.
4. Blind bake the crust for 15 minutes until the edges just start to turn golden brown.
5. While the crust bakes, heat 1 tablespoon of olive oil in a large skillet over medium-low heat.
6. Add the sliced onions and cook slowly, stirring occasionally, for about 25-30 minutes until they turn deep golden brown and become sweet and jammy.
7. Tip: Don’t rush the onions—low and slow is key for proper caramelization without burning.
8. In a separate bowl, toss the cubed pumpkin with the remaining olive oil, salt, pepper, and nutmeg.
9. Spread the seasoned pumpkin on a baking sheet and roast at 375°F for 20 minutes until tender when pierced with a fork.
10. Whisk together the heavy cream and eggs in a medium bowl until fully combined.
11. Stir in the grated Gruyère cheese and fresh thyme leaves.
12. Remove the parchment and weights from the partially baked crust.
13. Spread the caramelized onions evenly across the bottom of the crust.
14. Arrange the roasted pumpkin cubes over the onion layer in an even pattern.
15. Tip: Leave some space between pumpkin pieces so the custard can seep through and bind everything together.
16. Carefully pour the cream and egg mixture over the pumpkin and onions, making sure it distributes evenly.
17. Bake the tart at 375°F for 30-35 minutes until the filling is set and the top is beautifully golden brown.
18. Tip: Check for doneness by gently jiggling the pan—the center should barely move when it’s properly set.
19. Let the tart cool on a wire rack for at least 15 minutes before slicing.

My favorite thing about this tart is how the flaky crust contrasts with the creamy pumpkin filling and sweet onion base. The Gruyère adds this wonderful nutty flavor that pairs perfectly with the autumn spices. Serve it warm with a simple arugula salad for the perfect cozy dinner, or slice it into smaller pieces for an impressive appetizer at your next gathering.

Pumpkin and Black Bean Enchiladas

My kitchen always smells like autumn magic when I’m roasting pumpkin—it’s become my favorite October ritual that makes our whole house feel cozy. These enchiladas combine that sweet roasted squash with hearty black beans in a way that even my picky nephew devours without questioning the “orange stuff.”

Ingredients

– A couple cups of cubed pumpkin (about 1 small sugar pumpkin)
– One 15-ounce can of black beans, rinsed
– A handful of chopped yellow onion
– Two minced garlic cloves
– A splash of olive oil
– A generous sprinkle of chili powder
– A pinch of cumin
– A squeeze of lime juice
– 8 corn tortillas
– About 2 cups of red enchilada sauce
– A big handful of shredded Monterey Jack cheese
– A dollop of sour cream for serving
– A few cilantro leaves for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the pumpkin cubes with a tablespoon of olive oil and spread them in a single layer on the baking sheet.
3. Roast the pumpkin for 25 minutes until the edges are caramelized and you can easily pierce them with a fork.
4. While the pumpkin roasts, heat another tablespoon of olive oil in a skillet over medium heat.
5. Sauté the chopped onion for 5 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 more minute until golden but not browned.
7. Stir in the rinsed black beans, chili powder, and cumin, cooking for 3 minutes to warm through.
8. Transfer the roasted pumpkin to a bowl and mash roughly with a fork, leaving some chunks for texture.
9. Mix the mashed pumpkin with the black bean mixture and a squeeze of lime juice.
10. Warm the corn tortillas one at a time in a dry skillet for 20 seconds per side to make them pliable.
11. Spread ½ cup of enchilada sauce in the bottom of a 9×13 inch baking dish.
12. Spoon ¼ cup of the pumpkin-black bean filling onto each tortilla, roll tightly, and place seam-side down in the dish.
13. Pour the remaining enchilada sauce over the rolled tortillas, making sure each one is covered.
14. Sprinkle the shredded Monterey Jack cheese evenly over the top.
15. Bake at 375°F for 20 minutes until the cheese is bubbly and the edges are slightly crispy.
16. Let the enchiladas rest for 5 minutes before serving to allow the filling to set.

Unbelievably creamy from the roasted pumpkin yet satisfyingly hearty from the beans, these enchiladas have this wonderful textural contrast between the soft filling and slightly crisp tortilla edges. I love serving them with extra lime wedges for squeezing over the top—the bright acidity cuts through the richness perfectly. Sometimes I’ll even add pickled red onions on the side for an extra crunch that makes every bite exciting.

Pumpkin-Stuffed Bell Peppers

Just when I thought I couldn’t love autumn any more, I discovered the magic of stuffing bell peppers with pumpkin filling—it’s like Thanksgiving and taco night had the most delicious baby! My family actually fights over these now, which says something since my kids usually turn their noses up at anything orange.

Ingredients

– 4 large bell peppers (any color you like, but I’m partial to red)
– 2 cups of pumpkin puree (the canned stuff works perfectly)
– 1 cup of cooked quinoa
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– A generous splash of olive oil
– A couple of tablespoons of maple syrup
– A good pinch of cinnamon
– A sprinkle of smoked paprika
– A handful of chopped pecans
– About half a cup of shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F and grab a baking dish that fits all four peppers snugly.
2. Carefully slice the tops off your bell peppers and remove all the seeds and membranes inside—I like to save the tops for garnish later!
3. Heat a generous splash of olive oil in a large skillet over medium heat until it shimmers.
4. Add your chopped onion and cook for about 5 minutes, until it turns translucent and smells amazing.
5. Toss in the minced garlic and cook for just 1 more minute—watch closely so it doesn’t burn!
6. Stir in the pumpkin puree, cooked quinoa, maple syrup, cinnamon, and smoked paprika until everything is beautifully combined.
7. Let the filling cook for 3-4 minutes, stirring occasionally, until it’s heated through and the flavors have melded together.
8. Remove the skillet from heat and fold in the chopped pecans—this adds the perfect crunch!
9. Spoon the pumpkin mixture evenly into your prepared bell peppers, packing it down gently.
10. Top each pepper with a generous sprinkle of shredded mozzarella cheese.
11. Place the stuffed peppers in your baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is golden and bubbly.
12. Carefully remove from the oven and let them rest for 5 minutes before serving—they’re crazy hot inside!
Creating that perfect contrast between the tender pepper shell and the creamy, spiced pumpkin filling makes every bite incredible. Consider serving these alongside a simple arugula salad for a complete meal, or crumble some extra pecans on top for added texture—they’re even better the next day if you happen to have leftovers (which you probably won’t!).

Pumpkin Spice Pancakes

My kitchen smells like a cozy autumn morning whenever I whip up these pumpkin spice pancakes—they’re my go-to weekend treat when the leaves start turning and I want something that feels like a warm hug in food form. I actually developed this recipe after my sister kept begging me to recreate the pumpkin pancakes from our favorite brunch spot, and after plenty of delicious trial and error, this version became our family favorite.

Ingredients

– 1 and 1/2 cups of all-purpose flour
– 2 tablespoons of brown sugar
– 1 tablespoon of baking powder
– 1 teaspoon of pumpkin pie spice
– A pinch of salt
– 1 cup of milk
– 1/2 cup of pumpkin puree
– 1 large egg
– 2 tablespoons of melted butter
– A splash of vanilla extract
– A couple of tablespoons of vegetable oil for the pan

Instructions

1. Whisk together 1 and 1/2 cups of all-purpose flour, 2 tablespoons of brown sugar, 1 tablespoon of baking powder, 1 teaspoon of pumpkin pie spice, and a pinch of salt in a large bowl until fully combined.
2. In a separate medium bowl, whisk 1 cup of milk, 1/2 cup of pumpkin puree, 1 large egg, 2 tablespoons of melted butter, and a splash of vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and gently stir until just combined—don’t overmix, as a few small lumps will give you fluffier pancakes.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F) and lightly grease it with a couple of tablespoons of vegetable oil.
5. Pour 1/4 cup of batter onto the hot skillet for each pancake, spacing them apart to prevent sticking.
6. Cook for 2–3 minutes, or until you see small bubbles forming on the surface and the edges look set.
7. Flip each pancake carefully with a spatula and cook for another 1–2 minutes until the bottoms are golden brown and the centers are cooked through.
8. Repeat with the remaining batter, adding more vegetable oil to the skillet as needed to keep the pancakes from sticking.
9. Serve the pancakes warm straight from the skillet. Seriously, these pumpkin spice pancakes come out so fluffy and warmly spiced, with just the right hint of sweetness from the pumpkin—I love stacking them high and drizzling them with maple syrup, or for an extra treat, topping them with a dollop of whipped cream and a sprinkle of extra pumpkin pie spice.

Pumpkin and Quinoa Stuffed Acorn Squash

Chilly autumn evenings always have me craving something warm and nourishing, and this pumpkin and quinoa stuffed acorn squash has become my go-to comfort food. I first made this last fall when my neighbor gifted me a basket of acorn squash from her garden, and now it’s become a weekly ritual that fills my kitchen with the most incredible aromas.

Ingredients

– 2 medium acorn squash, halved and seeded
– 1 cup of quinoa, rinsed well
– 2 cups of vegetable broth
– 1 cup of pumpkin puree (not pumpkin pie filling!)
– 1 small yellow onion, finely chopped
– 2 cloves of garlic, minced
– A couple tablespoons of olive oil
– A generous pinch of cinnamon
– A sprinkle of nutmeg
– A handful of chopped pecans
– A good drizzle of maple syrup
– A splash of apple cider vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the acorn squash halves with olive oil and place them cut-side down on the baking sheet.
3. Roast the squash for 30 minutes until the flesh is tender when pierced with a fork.
4. While the squash roasts, heat 1 tablespoon of olive oil in a medium saucepan over medium heat.
5. Add the chopped onion and cook for 5-7 minutes until translucent and fragrant.
6. Stir in the minced garlic and cook for 1 more minute until golden.
7. Add the rinsed quinoa to the pan and toast for 2 minutes, stirring constantly.
8. Pour in the vegetable broth and bring to a boil, then reduce heat to low and cover.
9. Simmer the quinoa for 15 minutes until all the liquid is absorbed.
10. Remove the quinoa from heat and fluff with a fork, then let it sit covered for 5 minutes.
11. Stir the pumpkin puree, cinnamon, nutmeg, maple syrup, and apple cider vinegar into the cooked quinoa mixture.
12. Carefully flip the roasted squash halves so they’re cut-side up.
13. Divide the quinoa filling evenly among the four squash halves, packing it in gently.
14. Sprinkle the chopped pecans over the top of each stuffed squash.
15. Return the baking sheet to the oven and bake for another 15 minutes until the pecans are lightly toasted.
16. Remove from oven and let rest for 5 minutes before serving.

The roasted squash becomes wonderfully tender while the quinoa filling stays fluffy with just the right amount of sweetness from the maple syrup. I love how the pecans add a satisfying crunch against the creamy pumpkin mixture – it’s the perfect textural contrast. Sometimes I’ll drizzle a little extra maple syrup over the top right before serving, or add a sprinkle of fresh thyme for an herby note that plays beautifully with the warm spices.

Conclusion

Now you have 19 delicious ways to enjoy pumpkin season! From cozy soups to decadent desserts, there’s something for every craving. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to spread the pumpkin love!