pumpkin dinner recipes

As the crisp air and changing leaves usher in the fall season, there’s no better way to celebrate the harvest than by incorporating pumpkin into your meals.

While pumpkin is often associated with desserts and sweet treats, it’s also an incredibly versatile ingredient for savory dishes.

From creamy soups and hearty stews to pasta and casseroles, pumpkin can add a rich, comforting flavor to a variety of dinner recipes.

In this blog, we’ll share over 20 delicious pumpkin dinner recipes that are perfect for the autumn months.

These dishes are not only packed with the goodness of pumpkin but also offer a mix of flavors, textures, and cooking methods to suit every taste.

Whether you’re looking for something quick and easy or a dish to impress your guests, you’ll find plenty of inspiration here.

So, let’s dive into these pumpkin-packed recipes that will make your dinner table as cozy as the season itself!

20+ Cozy Pumpkin Dinner Recipes for Crisp Fall Nights

Pumpkin isn’t just for pies and lattes; it’s a wonderfully versatile ingredient that can elevate any dinner.

Whether you’re cooking up a savory pumpkin chili, a creamy risotto, or a comforting pasta dish, these 20+ pumpkin dinner recipes offer a wide array of options to satisfy any palate.

The natural sweetness and smooth texture of pumpkin pair beautifully with a variety of savory flavors, making it an ideal ingredient for fall meals.

As you try these recipes, don’t hesitate to experiment with different seasonings and ingredients to make them your own.

From quick weeknight dinners to special occasion meals, these pumpkin dishes will undoubtedly become a staple in your fall recipe collection.

So, gather your ingredients and get ready to savor the rich flavors of pumpkin in every bite!

Pumpkin Risotto with Sage and Parmesan

This creamy and flavorful pumpkin risotto combines the richness of pumpkin puree with the earthy taste of sage and the sharpness of Parmesan cheese. The dish is a perfect fall-inspired dinner, offering a balance of warmth and indulgence. It’s a delightful one-pot meal that is not only satisfying but also a visual treat with its vibrant orange hue.

Ingredients:

• 1 cup Arborio rice
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 cups pumpkin puree
• 4 cups vegetable broth (or chicken broth)
• 1/2 cup dry white wine
• 1 teaspoon dried sage (or 2 teaspoons fresh sage, chopped)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons butter
• Fresh sage leaves for garnish

Instructions:

1. In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until softened.
2. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted.
3. Add the white wine, stirring constantly until it has mostly evaporated.
4. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the liquid to be absorbed before adding more broth.
5. Once all the broth has been added and the rice is cooked to al dente consistency (about 20-25 minutes), stir in the pumpkin puree, dried sage, and butter.
6. Continue to cook for another 3-4 minutes, until everything is heated through and creamy.
7. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
8. Serve the risotto in bowls, garnished with fresh sage leaves and extra Parmesan, if desired.

This Pumpkin Risotto is a comforting and indulgent dish that brings the best of autumn flavors together. The creaminess of the pumpkin combined with the savory taste of Parmesan and the aromatic hint of sage makes this risotto a luxurious dinner option. It’s an excellent vegetarian meal that works as both a main course or a side dish. The beauty of this recipe lies in its simplicity, yet it is packed with flavor, making it a perfect dish for cozy family dinners or a special occasion meal. The rich and velvety texture of the risotto, paired with the warm, earthy flavors of pumpkin, makes it a fall favorite for any dinner table.

Pumpkin and Black Bean Chili

This hearty and filling Pumpkin and Black Bean Chili is a wonderful twist on the traditional chili. The addition of pumpkin not only enhances the flavor but also adds a creamy texture, making this dish a satisfying and nutritious option. Loaded with protein-rich black beans, tomatoes, and a perfect blend of spices, this chili is perfect for cool autumn nights.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 1 cup pumpkin puree
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 tablespoon lime juice
• Fresh cilantro for garnish
• Sour cream or Greek yogurt (optional topping)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until softened.
2. Add the cumin, chili powder, paprika, cinnamon, and cayenne pepper to the onions and garlic, stirring for 1 minute to toast the spices.
3. Stir in the black beans, diced tomatoes, and pumpkin puree. Add the vegetable broth and bring to a simmer.
4. Reduce the heat and let the chili cook for 20-30 minutes, stirring occasionally. The chili should thicken, and the flavors will meld together.
5. Season with salt, pepper, and lime juice to taste.
6. Serve the chili in bowls, garnished with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

This Pumpkin and Black Bean Chili is an ideal comfort food for fall, providing a satisfying meal that’s both nutritious and full of flavor. The pumpkin adds a unique sweetness that balances perfectly with the smoky heat of the spices. The black beans provide a hearty texture, making it a filling and well-rounded dish. Whether served with cornbread or a side of rice, this chili is a wonderful dinner option that will warm you from the inside out. It’s a great meal for meal prep too, as the flavors only improve after a day or two, making it a convenient option for busy weeks.

Pumpkin Stuffed Shells with Ricotta and Spinach

Pumpkin Stuffed Shells with Ricotta and Spinach offer a rich and savory take on a classic Italian dish. The creamy pumpkin filling, combined with ricotta and spinach, fills each pasta shell and is topped with marinara sauce and melted cheese. This dish is the ultimate comfort food, perfect for a cozy family dinner or as a show-stopping meal for guests.

Ingredients:

• 20 large pasta shells
• 2 cups pumpkin puree
• 1 cup ricotta cheese
• 1 cup cooked spinach, drained and chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground nutmeg
• 1 teaspoon dried basil
• 1 egg
• Salt and pepper to taste
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the pasta shells according to package instructions, draining and setting aside.
3. In a large bowl, combine the pumpkin puree, ricotta cheese, cooked spinach, garlic powder, nutmeg, dried basil, egg, salt, and pepper. Mix until smooth and well combined.
4. Spoon the pumpkin mixture into the cooked shells, stuffing them generously.
5. Spread 1 cup of marinara sauce in the bottom of a baking dish. Arrange the stuffed shells on top of the sauce.
6. Pour the remaining marinara sauce over the stuffed shells and sprinkle with shredded mozzarella and Parmesan cheese.
7. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
8. Let the shells cool for a few minutes before serving.

Pumpkin Stuffed Shells with Ricotta and Spinach is a wonderful fall-inspired twist on a traditional Italian dish. The creamy pumpkin filling adds a unique and delicious flavor to the classic stuffed shells, while the combination of ricotta and spinach creates a rich and satisfying stuffing. The melted mozzarella and tangy marinara sauce tie everything together, making this dish an indulgent comfort food favorite. It’s an excellent option for a cozy dinner, and it’s sure to impress guests with its vibrant color and exceptional flavor. Whether served as a main course or alongside a fresh salad, these stuffed shells are perfect for fall feasts and family gatherings.

Pumpkin Alfredo Pasta

This Pumpkin Alfredo Pasta is a rich, creamy, and comforting dish that blends the smooth texture of pumpkin with the classic richness of Alfredo sauce. The subtle sweetness of pumpkin pairs beautifully with garlic, parmesan, and a touch of nutmeg. It’s the perfect fall-inspired pasta recipe for a cozy dinner or special occasion, offering a delicious twist on a beloved classic.

Ingredients:

• 1 pound fettuccine or your preferred pasta
• 1 cup pumpkin puree
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Cook the pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
2. In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the pumpkin puree and heavy cream, mixing until smooth. Bring the mixture to a simmer.
4. Add the Parmesan cheese, nutmeg, salt, and pepper, stirring until the cheese is melted and the sauce is creamy.
5. If the sauce is too thick, add some reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
6. Toss the cooked pasta into the sauce, stirring to coat evenly. Serve the pasta hot, garnished with fresh parsley.

This Pumpkin Alfredo Pasta is the epitome of fall comfort food, with its rich, velvety sauce and a beautiful golden hue. The pumpkin adds a unique twist to the classic Alfredo sauce, creating a smooth and slightly sweet base that complements the savory flavors of garlic and Parmesan. It’s an easy yet indulgent dish that can quickly become a family favorite or a go-to meal for entertaining guests. The addition of fresh parsley adds a burst of color and freshness, balancing the richness of the sauce. Perfect for a cozy evening, this pasta is sure to warm you up from the inside out.

Pumpkin and Sausage Stuffed Acorn Squash

Pumpkin and Sausage Stuffed Acorn Squash is a hearty and flavorful dish that combines the natural sweetness of roasted acorn squash with a savory stuffing made of pumpkin, sausage, and herbs. This dish is perfect for autumn, offering a delicious balance of flavors and textures. It’s a great choice for a main course at Thanksgiving or a comforting weeknight dinner.

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 pound Italian sausage (or turkey sausage)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 1/2 teaspoon ground sage
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the acorn squash halves on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 35-40 minutes until the squash is tender.
3. While the squash is roasting, heat a skillet over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through. Remove excess fat if necessary.
4. Add the onion and garlic to the skillet with the sausage, cooking for another 3-4 minutes until softened.
5. Stir in the pumpkin puree, sage, cinnamon, and red pepper flakes (if using). Cook for another 5 minutes to allow the flavors to meld together. Adjust seasoning with salt and pepper to taste.
6. Remove the skillet from the heat and stir in the breadcrumbs and Parmesan cheese.
7. Once the acorn squash is roasted, remove from the oven and spoon the pumpkin-sausage mixture into the centers of each squash half.
8. Return the stuffed squash to the oven and bake for an additional 10-15 minutes, until the top is golden and crispy.
9. Serve the stuffed squash halves as a hearty main course.

Pumpkin and Sausage Stuffed Acorn Squash is a perfect fall dish that combines the earthiness of roasted squash with a savory and spiced filling. The sausage adds a flavorful depth to the dish, while the pumpkin provides a creamy and subtly sweet element. The breadcrumb topping offers a satisfying crunch, making every bite a delightful combination of textures. This dish is not only visually stunning with its vibrant colors but also packed with rich flavors, making it ideal for autumn gatherings, holiday meals, or a cozy dinner at home. It’s an easy-to-make yet impressive dish that will surely leave everyone craving more.

Pumpkin and Spinach Gnocchi with Brown Butter Sage Sauce

Pumpkin and Spinach Gnocchi with Brown Butter Sage Sauce is an autumn-inspired dish that pairs soft, pillowy gnocchi with a rich brown butter sauce, enhanced by the earthy flavors of sage and the sweetness of pumpkin. This comforting meal is perfect for a cozy evening, combining simple ingredients to create a decadent, flavorful dish.

Ingredients:

• 1 pound store-bought or homemade pumpkin gnocchi
• 1 tablespoon olive oil
• 1/2 cup unsalted butter
• 1/4 cup fresh sage leaves
• 2 cloves garlic, minced
• 1 cup fresh spinach, roughly chopped
• Salt and pepper to taste
• Grated Parmesan cheese for garnish

Instructions:

1. Cook the pumpkin gnocchi according to the package instructions. Drain and set aside, reserving some pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the garlic and cook for 1-2 minutes until fragrant.
3. In a separate pan, melt the butter over medium heat. Add the sage leaves and cook for 3-4 minutes, until the butter begins to brown and the sage crisps up. Keep an eye on the butter to avoid burning.
4. Add the cooked gnocchi to the brown butter, tossing gently to coat. If the sauce is too thick, add a little of the reserved pasta water to thin it out.
5. Stir in the chopped spinach, allowing it to wilt in the sauce for 2-3 minutes.
6. Season with salt and pepper to taste, and serve the gnocchi in bowls, garnished with grated Parmesan.

Pumpkin and Spinach Gnocchi with Brown Butter Sage Sauce is a perfect dish to celebrate the flavors of fall. The homemade pumpkin gnocchi, combined with the rich brown butter sauce and the crisp sage, creates a meal that is both simple and indulgent. The spinach adds a fresh note, balancing the richness of the butter. This dish is a great choice for a comforting, yet elegant dinner. The gnocchi’s softness and the deep, nutty flavor of the brown butter make every bite a luxurious experience. Whether you’re hosting guests or enjoying a quiet dinner at home, this recipe is sure to impress.

Pumpkin Chili with Ground Turkey

This Pumpkin Chili with Ground Turkey is a hearty and flavorful dish that brings together the richness of pumpkin with the savory goodness of ground turkey and a mix of spices. The pumpkin adds a subtle sweetness and creaminess to the chili, creating a perfect balance with the spicy and savory elements. It’s a great choice for chilly fall evenings, and it’s healthy, filling, and easy to prepare.

Ingredients:

• 1 pound ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1 can (15 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup chicken broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro for garnish
• Sour cream and shredded cheddar cheese for serving (optional)

Instructions:

1. In a large pot, cook the ground turkey over medium heat until browned, breaking it up with a spoon as it cooks.
2. Add the diced onion and garlic to the pot, cooking for 3-4 minutes until the onion becomes soft and translucent.
3. Stir in the pumpkin puree, diced tomatoes, kidney beans, black beans, and chicken broth. Mix everything together well.
4. Add the chili powder, cumin, smoked paprika, cinnamon, salt, and pepper. Stir to combine.
5. Bring the chili to a simmer and cook for 20-25 minutes, allowing the flavors to meld together.
6. Taste and adjust the seasonings as necessary.
7. Serve the chili hot, garnished with fresh cilantro and topped with sour cream and shredded cheddar cheese if desired.

This Pumpkin Chili with Ground Turkey is a delicious and comforting dish perfect for fall. The combination of ground turkey, beans, and pumpkin creates a satisfying and filling meal, while the blend of spices adds depth and warmth. The pumpkin brings a creamy texture and subtle sweetness that complements the savory ingredients and spices beautifully. It’s a great way to enjoy the flavors of autumn in a healthy, hearty bowl of chili. Whether you’re serving it for a weeknight dinner or a casual gathering, this chili is sure to be a hit with everyone.

Pumpkin Risotto with Parmesan and Sage

Pumpkin Risotto with Parmesan and Sage is a creamy and luxurious dish that brings together the comforting texture of risotto with the richness of pumpkin and the earthy flavor of sage. The sweetness of the pumpkin blends beautifully with the creamy risotto, while the Parmesan adds depth and flavor. This dish is perfect for a cozy fall dinner or as a side dish for a special occasion.

Ingredients:

• 1 cup Arborio rice
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups pumpkin puree
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup white wine (optional)
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh sage leaves, chopped, for garnish

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing for 3-4 minutes until the onion is soft and translucent.
2. Add the Arborio rice to the pan, stirring to coat the rice in the oil and toast it lightly for 1-2 minutes.
3. Pour in the white wine (if using), stirring until it’s mostly absorbed by the rice.
4. Begin adding the warm broth, one ladleful at a time, stirring frequently and allowing the liquid to absorb before adding the next ladle of broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
5. Once the rice is cooked, stir in the pumpkin puree, Parmesan cheese, heavy cream, ground nutmeg, salt, and pepper. Cook for an additional 2-3 minutes, allowing everything to come together and become creamy.
6. Serve the risotto in bowls, garnished with fresh sage leaves.

This Pumpkin Risotto with Parmesan and Sage is a beautifully creamy and flavorful dish that highlights the best of fall’s harvest. The pumpkin adds a velvety texture and natural sweetness to the risotto, while the Parmesan creates a rich, savory backdrop. The fresh sage leaves bring an aromatic note that ties the flavors together. This dish is comforting and satisfying on its own, but it also pairs well with grilled meats or a fresh salad. It’s an elegant yet easy-to-make recipe that will elevate any fall meal and impress your guests with its depth of flavor.

Pumpkin Curry with Chickpeas and Spinach

This Pumpkin Curry with Chickpeas and Spinach is a vibrant and flavorful dish that combines the sweetness of pumpkin with the spiciness of curry and the heartiness of chickpeas. The spinach adds a fresh green element, making this curry a well-rounded and comforting meal. It’s perfect for anyone craving a plant-based dinner full of warmth and robust flavors.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 can (15 ounces) pumpkin puree
• 1 can (15 ounces) chickpeas, drained and rinsed
• 1 can (14 ounces) coconut milk
• 1 cup vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 4 cups fresh spinach, chopped
• Cooked rice for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3-4 minutes, until softened.
2. Add the garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
3. Stir in the pumpkin puree, chickpeas, coconut milk, vegetable broth, curry powder, turmeric, cumin, salt, and pepper. Bring the mixture to a simmer.
4. Let the curry simmer for 15-20 minutes, stirring occasionally, until the flavors are well combined.
5. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
6. Serve the curry over cooked rice, garnished with fresh cilantro if desired.

This Pumpkin Curry with Chickpeas and Spinach is a flavorful and satisfying dish that will warm you from the inside out. The rich coconut milk and spices bring out the natural sweetness of the pumpkin, while the chickpeas add a hearty and filling element. The spinach provides a burst of freshness and color, balancing the dish’s flavors. Whether you’re following a vegetarian or vegan diet or simply looking for a comforting meal, this curry is sure to satisfy. It’s a perfect weeknight dinner or a great option for meal prepping, as the flavors only improve after a day or two.

Pumpkin Stuffed Bell Peppers

Pumpkin Stuffed Bell Peppers are a healthy, filling, and flavorful meal that brings together the natural sweetness of pumpkin with savory ingredients like rice, beans, and spices. The bell peppers serve as a delicious vessel for this hearty filling, which is packed with nutrients and full of fall flavors. This dish is perfect for a cozy family dinner or meal prep for the week.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked rice (brown or white)
• 1 can (15 ounces) pumpkin puree
• 1 can (15 ounces) black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup shredded cheese (cheddar or Monterey Jack), for topping (optional)
• Fresh cilantro, chopped, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Arrange the bell peppers upright in a baking dish.
2. In a large bowl, mix together the cooked rice, pumpkin puree, black beans, corn, diced onion, chili powder, cumin, cinnamon, salt, and pepper until well combined.
3. Spoon the pumpkin mixture into the bell peppers, packing the filling tightly.
4. If desired, sprinkle shredded cheese on top of each stuffed pepper.
5. Cover the baking dish with foil and bake for 30-35 minutes, or until the peppers are tender.
6. Remove the foil and bake for an additional 5-10 minutes to melt the cheese, if using.
7. Garnish with fresh cilantro and serve hot.

These Pumpkin Stuffed Bell Peppers offer a delicious and healthy way to enjoy the flavors of fall. The combination of pumpkin, rice, and beans creates a hearty and satisfying filling, while the bell peppers provide a sweet and tender base. The addition of spices like cinnamon and cumin elevates the dish, giving it depth and warmth. This recipe is versatile, as you can customize the filling with additional ingredients like ground turkey or quinoa, and it’s perfect for meal prepping or a cozy weeknight dinner. Whether you’re looking for a vegetarian option or simply want to enjoy a fall-inspired dish, these stuffed peppers are sure to become a family favorite.

Pumpkin Mac and Cheese

Pumpkin Mac and Cheese is a creamy, comforting twist on the classic mac and cheese. The addition of pumpkin puree gives the dish a velvety texture and subtle sweetness, while the cheese sauce remains rich and indulgent. This fall-inspired version of mac and cheese is perfect for a cozy meal or a festive side dish that’s sure to please the whole family.

Ingredients:

• 1 pound elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup pumpkin puree
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the macaroni according to package directions. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, making a roux.
3. Gradually add the milk, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5-7 minutes.
4. Stir in the pumpkin puree, shredded cheddar cheese, garlic powder, nutmeg, salt, and pepper. Continue to cook and stir until the cheese melts and the sauce is smooth.
5. Add the cooked macaroni to the sauce and stir to coat the pasta evenly.
6. Serve hot, garnished with fresh parsley.

This Pumpkin Mac and Cheese is a decadent and comforting dish that brings together the creamy goodness of traditional mac and cheese with the rich, autumnal flavors of pumpkin. The pumpkin puree adds a natural sweetness and smooth texture to the cheese sauce, making it even more indulgent. With a touch of garlic and nutmeg, this dish is perfect for fall gatherings or as a special side to a cozy dinner. The richness of the cheese and the pumpkin makes this mac and cheese a unique and satisfying comfort food. Whether you’re serving it as a main dish or as a side, this pumpkin-infused version of mac and cheese will be a hit.

Pumpkin and Sausage Skillet

Pumpkin and Sausage Skillet is a one-pan dish that combines the hearty flavors of sausage with the creamy sweetness of pumpkin. The savory sausage pairs beautifully with the pumpkin, and the addition of fresh herbs and vegetables creates a well-rounded, satisfying meal. This easy-to-make dish is perfect for a quick weeknight dinner or a fall-inspired brunch.

Ingredients:

• 1 pound Italian sausage (mild or spicy)
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1/2 cup chicken broth
• 1 teaspoon dried sage
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 cup spinach, chopped
• Fresh thyme, for garnish (optional)

Instructions:

1. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
2. Remove the cooked sausage from the skillet and set aside. In the same skillet, add the diced onion and bell pepper. Cook for 3-4 minutes, until softened.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the pumpkin puree, chicken broth, sage, cinnamon, salt, and pepper. Bring the mixture to a simmer and cook for 5-7 minutes until heated through and well combined.
5. Return the cooked sausage to the skillet, stirring to combine. Add the chopped spinach and cook until wilted, about 2 minutes.
6. Serve hot, garnished with fresh thyme if desired.

This Pumpkin and Sausage Skillet is a simple, flavorful, and hearty dish that’s perfect for busy nights. The savory sausage and pumpkin come together to create a comforting, satisfying meal with a touch of fall warmth. The addition of fresh spinach adds a nutritious boost, and the fragrant herbs and spices like sage and cinnamon round out the flavors beautifully. This one-pan dish is not only delicious but also easy to clean up, making it a great option for a quick dinner. Whether you’re craving something savory or want to try a unique pumpkin dish, this skillet is sure to please.

Pumpkin Chili

Pumpkin Chili is a hearty and warming fall-inspired twist on a classic chili. The addition of pumpkin puree brings a rich, creamy texture and a hint of natural sweetness to the dish, perfectly balancing the savory spices. This pumpkin chili is loaded with beans, vegetables, and ground turkey or beef, making it a filling and satisfying meal. Whether you’re looking for a cozy dinner or a dish to serve at a gathering, this pumpkin chili is sure to impress.

Ingredients:

• 1 pound ground turkey or beef
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 1 cup chicken broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro, for garnish
• Sour cream, for topping (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the ground turkey or beef and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the chopped onion and garlic to the pot and cook for 3-4 minutes until softened.
3. Stir in the pumpkin puree, kidney beans, black beans, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil.
4. Reduce the heat to low and simmer for 30-40 minutes, stirring occasionally, until the chili thickens and the flavors meld together.
5. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.

This Pumpkin Chili is a flavorful and comforting dish that takes the classic chili recipe to a new level. The pumpkin puree adds a creamy texture and enhances the richness of the chili, while the beans and spices provide a hearty, satisfying meal. Perfect for fall, this dish is both nutritious and comforting, offering a balance of savory and slightly sweet flavors. Whether you’re serving it for a casual dinner or a festive gathering, this pumpkin chili is sure to be a crowd-pleaser. It’s easy to make, delicious, and packed with nutrients, making it a go-to for cozy nights.

Pumpkin Risotto

Pumpkin Risotto is a creamy and comforting dish that combines the natural sweetness of pumpkin with the richness of arborio rice. This dish is infused with savory flavors, making it a perfect side dish or main course for fall meals. The creamy texture and rich flavors are sure to leave you satisfied, making it an ideal choice for a cozy dinner or special occasion.

Ingredients:

• 1 cup arborio rice
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup pumpkin puree
• 4 cups chicken or vegetable broth, kept warm
• 1/2 cup dry white wine
• 1 teaspoon sage, chopped
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley, for garnish

Instructions:

1. In a large pan, melt the butter over medium heat. Add the chopped onion and garlic and cook for 3-4 minutes, until softened.
2. Stir in the arborio rice and cook for 1-2 minutes, allowing it to lightly toast.
3. Add the white wine to the rice and cook, stirring, until the wine is absorbed.
4. Stir in the pumpkin puree, sage, cinnamon, salt, and pepper.
5. Gradually add the warm broth, one ladle at a time, stirring frequently, and letting the liquid absorb before adding more. Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes.
6. Remove from heat and stir in the grated Parmesan cheese. Serve hot, garnished with fresh parsley.

This Pumpkin Risotto is a fall-inspired dish that delivers creamy, comforting, and flavorful goodness in every bite. The pumpkin puree adds a beautiful depth of flavor and a velvety texture, while the sage and cinnamon provide aromatic warmth. The arborio rice creates the perfect creamy consistency, and the Parmesan cheese adds a final touch of richness. Whether served as a main course or a side dish, this Pumpkin Risotto is a showstopper. It’s a wonderful way to incorporate seasonal flavors into a classic dish, making it a perfect addition to your fall menu.

Pumpkin Baked Ziti

Pumpkin Baked Ziti is a comforting, fall-inspired version of the classic baked ziti. The pumpkin puree blends beautifully with ricotta and mozzarella cheese, creating a creamy and slightly sweet sauce that perfectly complements the hearty pasta. This dish is a great way to enjoy pumpkin in a savory setting and is ideal for a family dinner or a cozy gathering.

Ingredients:

• 1 pound ziti pasta
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). Cook the ziti pasta according to package instructions. Drain and set aside.
2. In a large pan, heat olive oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes.
3. Stir in the pumpkin puree, ricotta cheese, mozzarella cheese, Parmesan cheese, oregano, cinnamon, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the cheese has melted and the sauce is creamy.
4. Add the cooked ziti pasta to the sauce and toss to coat evenly.
5. Transfer the pasta and sauce mixture to a greased baking dish. Top with extra mozzarella and Parmesan cheese.
6. Bake for 20-25 minutes, until the cheese is bubbly and golden.
7. Serve hot, garnished with fresh basil.

This Pumpkin Baked Ziti is the perfect blend of comfort food and fall flavors. The creamy pumpkin sauce, made with ricotta and mozzarella, provides a beautiful balance of savory and sweet. The cinnamon and oregano add a touch of warmth and depth to the dish, making it a cozy and satisfying meal. This pumpkin-infused twist on baked ziti is sure to become a family favorite, especially for those looking for a new way to enjoy pumpkin during the fall season. With its rich, cheesy sauce and tender pasta, this dish is a delicious and hearty option for any dinner table.

Note: More recipes are coming soon!