61 Best Pumpkin Recipes
Pumpkin recipes let you carve your pumpkin and eat it too. Or, you know, just eat it. Pumpkin is an ideal way to add rich, earthy flavor to so many fall favorites: creamy pasta and comforting soup, roasted vegetable sides, cheesecake, cupcakes, and of course, pies. Below you'll find our 61 best pumpkin recipes for all your cool-weather cravings.
Photo & Food Styling by Kendra Vaculin1/61Pumpkin Dutch Baby With Pumpkin Butter
Bring that fall feeling into brunch with this easy Dutch baby, which is creamy and custardy on the inside and airy around the edges, thanks to the inclusion of a bit of canned pumpkin purée.
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl Jones3/61Marbled Pumpkin-Maple Cheesecake Bars
Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Katherine Sacks4/61Spiced Pavlova With Pumpkin Mousse
Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson5/61Pumpkin Cheesecake With Bourbon–Sour Cream Topping
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton6/61Pumpkin and Cookie-Butter Sheet Cake With Toasted Meringue
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Ali Nardi7/61Bourbon Pumpkin Pie
Photo by Romulo Yanes8/61Pumpkin Spice Bundt Cake With Buttermilk Icing
When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely. The assertive flavors of cinnamon and allspice continue to develop as time passes, so make this bundt a few days ahead of the party and it will taste even better.
Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton9/61Curried Pumpkin Soup
Photo by Chelsea Kyle, Prop Styling by Jerri Joy, Food Styling by Anna Hampton11/61Pull-Apart Bread With Pumpkin and Spinach
Photo by Chelsea Kyle, Prop Styling by Anna Surbatovich, Food Styling by Olivia Mack Anderson20/61Chocolate and Pumpkin Zebra Cake
Photo by Chelsea Kyle, Food Styling by Jennifer Ophir25/61Haitian Beef and Pumpkin Soup (Soup Joumou)
Photo by Joseph De Leo, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini30/61Pumpkin Icebox Pie With Snickerdoodle Crust
Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson40/61Pumpkin Pie Spice Mix
There's no need to buy pumpkin pie spice mix if you've already got all the spices for it in your cupboard—just mix it up yourself and use it in any recipe that calls for it. Toss it with apples for a delicious pie filling, stir it into whipped cream or frosting for a festive fall dessert topping, or sprinkle it over sliced fruit or buttered toast for a dressed-up snack.
Photo by Joseph De Leo, Food Styling by Kaitlin Wayne44/61Vegan Pumpkin Pie
This vegan pumpkin pie uses pumpkin puree with soft tofu to bring an extra silky texture. Serve with any of our vegan Thanksgiving recipes for a meatless feast.
Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou47/61Pecan-Rye Pumpkin Pie
Of course our best pumpkin recipes include quite a few pumpkin pies, but this one's really the best of both worlds. Deeply flavored custard filling, extra-crispy pecan topping. It's so tasty you might want to serve it on Halloween and Thanksgiving.
Photo by Joseph De Leo, Food Styling by Micah Marie Morton54/61Clarified Pumpkin Spice Latte Milk Punch
Photo by Elizabeth Coetzee, Food Styling by Erika Joyce56/61Pumpkin Clafouti
A clafouti is a sweet baked "pancake," made popular in France, that is usually filled with cherries or other seasonal fruits. In most versions, while the clafouti bakes, the batter puffs up around the fruit and browns, becoming slightly crusty on the top of the soft, custardy center. In this recipe, however, I use puréed pumpkin mixed into the batter instead of adding chunks of fruit at the end. It makes for a particularly creamy, silken clafouti to which I add some chopped hazelnuts for crunch. This dessert could take the place of a pumpkin pie at Thanksgiving; since it's much lighter, your guests will be grateful to see it after the huge turkey dinner. The batter can be made ahead and baked while you eat, or during the football interlude before dessert.
I call for a cheese pumpkin in this recipe. It's a thick, fleshy, rather squat pumpkin with very dense flesh. If you can't find one, don't substitute regular pumpkin, which is much too watery. Instead, use butternut or Hubbard squash. In a pinch, you can also substitute canned unsweetened pumpkin purée instead of making your own.
Photograph by Isa Zapata, Food Styling by Liberty Fennell, Prop Styling by Suzie Myers57/61Pumpkin Spice Crumb Cake
Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma Ringness58/61Creamy Pumpkin Pasta
Photo by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige Hicks59/61Ultra Fluffy Pumpkin Pancakes
Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde Eker61/61Pumpkin and Cheddar Strata
