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As the crisp autumn air settles in and the leaves start to turn, there’s nothing quite as comforting as cooking up a hearty, flavorful meal in your Dutch oven.
And when it comes to fall flavors, pumpkin takes center stage. Whether you’re craving savory dishes or sweet treats, the versatility of pumpkin can elevate any recipe.
The Dutch oven, with its ability to evenly distribute heat and lock in moisture, is the perfect vessel for cooking pumpkin-based dishes.
From soups and stews to breads and desserts, these 25+ Dutch oven pumpkin recipes will bring warmth, coziness, and the best of autumn to your kitchen.
Get ready to explore the rich flavors of pumpkin in ways you’ve never imagined!
25+ Warm and Hearty Dutch Oven Pumpkin Recipes for Chilly Days
With the 25+ Dutch oven pumpkin recipes shared here, you can bring the best of fall into your home, one hearty dish at a time.
Whether you’re preparing a comforting pumpkin soup, a pumpkin-stuffed casserole, or a decadent dessert, the Dutch oven ensures even cooking and deep, well-developed flavors.
So, grab your Dutch oven, stock up on pumpkin, and start cooking your way through this delightful collection of recipes. Fall has never tasted so good!
Dutch Oven Pumpkin Soup
This comforting Dutch oven pumpkin soup combines the rich sweetness of pumpkin with savory herbs and a creamy texture. Perfect for chilly days, it’s a healthy and satisfying meal, packed with seasonal flavors. The Dutch oven helps evenly cook the ingredients, making it a hassle-free recipe that’s sure to impress your guests.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 medium carrot, chopped
- 1 medium potato, peeled and chopped
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1/2 cup coconut milk (or heavy cream)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large Dutch oven over medium heat. Add chopped onion and cook for 5 minutes until softened.
- Add minced garlic, chopped carrot, and potato. Cook for an additional 5-7 minutes, stirring occasionally.
- Stir in the pumpkin puree, vegetable broth, thyme, cumin, salt, and pepper. Bring the mixture to a boil.
- Reduce the heat and simmer for 20-25 minutes, or until the vegetables are tender and the flavors have melded together.
- Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
- Stir in coconut milk and heat for another 5 minutes, adjusting the seasoning as needed.
- Ladle the soup into bowls and garnish with chopped parsley.
This Dutch oven pumpkin soup is a warm, nourishing meal that can easily be customized. The smooth, velvety texture combined with the natural sweetness of pumpkin makes it a perfect dish for autumn or any time you’re craving comfort food. The coconut milk adds a richness that rounds out the flavor beautifully, while the aromatic herbs bring a savory depth. Serve with crusty bread for the perfect cozy meal.
Dutch Oven Pumpkin Bread
This moist and flavorful Dutch oven pumpkin bread is the ideal combination of sweet and spicy. The pumpkin adds a soft texture while the warming spices like cinnamon and nutmeg infuse every bite with autumnal goodness. Baking it in a Dutch oven ensures even cooking and a perfectly browned crust.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or chocolate chips (optional)
Instructions:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Gently fold in walnuts or chocolate chips, if desired.
- Grease the Dutch oven with butter or non-stick spray. Pour the batter into the Dutch oven, smoothing the top with a spatula.
- Cover with the lid and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the Dutch oven for 10 minutes before removing and transferring to a wire rack to cool completely.
Dutch oven pumpkin bread is a delightful treat that brings the essence of fall into your kitchen. With its rich flavor, tender crumb, and perfectly crisp crust, this bread is perfect for breakfast, dessert, or as a snack. The Dutch oven ensures a moist interior while giving the bread a lovely golden-brown crust. Whether served with a smear of butter or enjoyed on its own, this pumpkin bread is sure to become a seasonal favorite.
Dutch Oven Pumpkin Risotto
This creamy and savory Dutch oven pumpkin risotto is a delightful take on the classic Italian dish. With pumpkin puree and a hint of sage, it brings the flavors of autumn to your plate. The Dutch oven helps cook the rice to creamy perfection, making this dish a comforting, one-pot wonder.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 cup Arborio rice
- 1 cup pumpkin puree
- 4 cups vegetable broth, warmed
- 1/2 cup dry white wine
- 1/2 teaspoon dried sage
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
Instructions:
- Heat olive oil in a Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for another minute until fragrant.
- Stir in the Arborio rice and cook, stirring frequently, for about 2 minutes until the rice is lightly toasted.
- Add the white wine and stir until it has mostly evaporated.
- Gradually add the warm vegetable broth, one ladle at a time, stirring continuously. Allow the liquid to absorb before adding the next ladle.
- After about 10 minutes, stir in the pumpkin puree and sage. Continue adding broth and stirring until the rice is tender and the mixture is creamy, about 18-20 minutes.
- Once the risotto is cooked, stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve hot, garnished with additional Parmesan and sage, if desired.
Dutch oven pumpkin risotto offers a creamy and indulgent way to enjoy the flavors of fall. The pumpkin adds both richness and a touch of sweetness, which balances perfectly with the savory broth and sage. Using a Dutch oven ensures even heat distribution and helps create the perfect texture for the rice. This dish is a comforting, elegant option for a cozy dinner, and it pairs wonderfully with a crisp green salad or roasted vegetables.
Dutch Oven Pumpkin Chili
This hearty Dutch oven pumpkin chili is the perfect dish for a cozy autumn dinner. Packed with rich flavors from pumpkin, beans, and a blend of spices, it’s both filling and nutritious. The Dutch oven ensures that all the ingredients meld together beautifully, creating a thick, flavorful chili that’s perfect for cool evenings.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, chopped
- 1 lb ground turkey or beef
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups pumpkin puree
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 cups vegetable broth or water
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Sour cream (optional)
Instructions:
- Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
- Add the bell pepper and cook for an additional 2 minutes.
- Stir in the ground turkey or beef and cook until browned, breaking it apart as it cooks.
- Add the diced tomatoes, kidney beans, black beans, pumpkin puree, chili powder, cumin, paprika, cinnamon, salt, and pepper. Stir to combine.
- Pour in the vegetable broth or water, bring to a boil, then reduce the heat and simmer, uncovered, for 30-40 minutes, stirring occasionally.
- Adjust the seasoning if necessary. Serve hot, topped with fresh cilantro and a dollop of sour cream if desired.
Dutch oven pumpkin chili is a hearty and warming meal that combines the comforting flavors of pumpkin with the richness of chili. The slight sweetness of the pumpkin balances the savory and spicy elements perfectly, making this a filling dish ideal for colder weather. The Dutch oven helps create a thick and flavorful chili, and the option to add sour cream and cilantro gives it a delightful finishing touch. Serve this chili with cornbread for the ultimate comfort food experience.
Dutch Oven Pumpkin Pot Roast
A classic pot roast gets an autumn twist in this Dutch oven pumpkin pot roast recipe. The addition of pumpkin puree to the braising liquid adds depth of flavor, creating a rich, hearty sauce that perfectly complements the tender beef. This dish is ideal for a special family dinner or a festive gathering.
Ingredients:
- 3-4 lb beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 cup pumpkin puree
- 2 cups beef broth
- 1/2 cup dry red wine (optional)
- 1 tablespoon fresh thyme leaves
- 2 bay leaves
- 4 medium carrots, peeled and chopped
- 3 medium potatoes, peeled and chopped
Instructions:
- Preheat the oven to 325°F (165°C).
- Season the beef roast generously with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
- In the same pot, add the chopped onion and garlic, cooking until softened, about 5 minutes.
- Stir in the pumpkin puree, beef broth, red wine (if using), thyme, and bay leaves. Bring the mixture to a simmer.
- Return the roast to the Dutch oven, and add the carrots and potatoes around the meat.
- Cover and transfer to the oven. Roast for 3-4 hours, or until the meat is tender and easily pulls apart.
- Remove the roast from the Dutch oven and let it rest for 10 minutes before slicing. Serve with the vegetables and pumpkin-infused gravy.
Dutch oven pumpkin pot roast brings the classic comfort of pot roast into the fall season with the addition of pumpkin. The braising liquid becomes rich and flavorful, with the pumpkin creating a luscious gravy that pairs perfectly with the tender beef. The vegetables soak up all the savory goodness, making this a complete, satisfying meal. It’s an impressive yet simple dish that’s perfect for family gatherings or a holiday feast.
Dutch Oven Pumpkin Pancakes
These fluffy and lightly spiced Dutch oven pumpkin pancakes are an indulgent yet easy-to-make breakfast or brunch option. The pumpkin adds moisture and sweetness, while cinnamon, nutmeg, and vanilla enhance the flavor. Baking them in a Dutch oven ensures an even, golden-brown finish, making them perfect for a crowd.
Ingredients:
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pumpkin puree
- 1 large egg
- 3/4 cup milk
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- Maple syrup (for serving)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a Dutch oven with butter or non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the pumpkin puree, egg, milk, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Pour the pancake batter into the prepared Dutch oven, smoothing the top with a spatula.
- Bake in the oven for 20-25 minutes, or until the top is lightly golden and a toothpick comes out clean.
- Remove from the oven and let cool for 5 minutes before slicing. Serve with maple syrup.
Dutch oven pumpkin pancakes are a unique and delicious twist on a classic breakfast favorite. The pumpkin makes these pancakes incredibly moist, while the warm spices give them an inviting fall flavor. Baking the pancakes in the Dutch oven creates an even, golden-brown crust, making them easy to serve for a group. Topped with maple syrup, these pancakes are sure to become a new fall tradition for breakfast or brunch gatherings.
Dutch Oven Pumpkin Lasagna
This Dutch oven pumpkin lasagna is a comforting and hearty take on the classic Italian dish, adding the natural sweetness of pumpkin and a creamy texture to the layers of cheese and pasta. The Dutch oven creates the perfect environment for even cooking, ensuring each layer is packed with rich flavor. This dish is perfect for a cozy dinner or a festive holiday meal.
Ingredients:
- 12 lasagna noodles, cooked al dente
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 3 cups pumpkin puree
- 2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 teaspoons dried oregano
- 1 teaspoon ground cinnamon
- Salt and pepper, to taste
- 2 cups marinara sauce
- 1 egg, beaten
- Fresh basil leaves (for garnish)
Instructions:
- Preheat the oven to 375°F (190°C). Grease a large Dutch oven with olive oil.
- In a skillet, sauté the onion and garlic in olive oil until softened, about 5 minutes.
- In a large bowl, mix together the pumpkin puree, ricotta cheese, mozzarella, Parmesan, oregano, cinnamon, salt, and pepper. Stir in the beaten egg until well combined.
- Spread a thin layer of marinara sauce on the bottom of the Dutch oven.
- Begin layering the lasagna: place a layer of noodles, followed by a layer of the pumpkin-ricotta mixture, then a spoonful of marinara sauce. Repeat until all ingredients are used, finishing with a layer of sauce and mozzarella on top.
- Cover the Dutch oven with the lid and bake for 35-40 minutes. Uncover and bake for an additional 10-15 minutes, until the top is golden and bubbly.
- Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil leaves.
Dutch oven pumpkin lasagna brings together the best of both worlds—rich, savory layers of cheese and pasta with the natural sweetness and creaminess of pumpkin. The Dutch oven ensures an even, tender bake, while the pumpkin filling adds a comforting autumn twist to a traditional favorite. The combination of mozzarella, ricotta, and Parmesan creates a deliciously cheesy experience, while the marinara sauce ties everything together. This dish is perfect for holiday dinners or family gatherings and will leave everyone asking for seconds.
Dutch Oven Pumpkin Mac and Cheese
This Dutch oven pumpkin mac and cheese combines the creamy, cheesy comfort of traditional mac and cheese with the velvety sweetness of pumpkin. The Dutch oven allows the cheese to melt perfectly and the flavors to meld together, creating a rich and indulgent dish. It’s a cozy, crowd-pleasing meal that’s ideal for fall.
Ingredients:
- 1 lb elbow macaroni
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup pumpkin puree
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon melted butter (for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a Dutch oven with butter or non-stick spray.
- Cook the macaroni according to package instructions, drain, and set aside.
- In the Dutch oven, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk, stirring constantly until the sauce thickens, about 5 minutes.
- Stir in the pumpkin puree, cheddar cheese, and Gruyère cheese. Continue stirring until the cheese has melted and the sauce is smooth.
- Add cinnamon, nutmeg, salt, and pepper. Taste and adjust the seasoning as needed.
- Add the cooked macaroni to the sauce and stir to coat the pasta evenly.
- If using breadcrumbs, sprinkle them over the top of the mac and cheese. Drizzle with melted butter.
- Bake in the oven for 15-20 minutes, or until the top is golden and bubbly.
- Let rest for a few minutes before serving.
Dutch oven pumpkin mac and cheese is an indulgent, cozy dish that combines the creamy, cheesy goodness of mac and cheese with the rich, smooth flavor of pumpkin. The Dutch oven ensures a perfectly creamy sauce, while the addition of cinnamon and nutmeg brings a comforting autumn twist. Whether served as a main course or a side dish, this mac and cheese is a crowd-pleaser that pairs perfectly with a crisp green salad or roasted vegetables. It’s the ultimate comfort food with a seasonal flair.
Dutch Oven Pumpkin Chicken Stew
This Dutch oven pumpkin chicken stew is a hearty and flavorful one-pot meal that brings together tender chicken, vegetables, and a rich pumpkin broth. The Dutch oven creates the perfect environment for slow-cooking, allowing the flavors to meld beautifully while keeping the chicken juicy and the stew thick and comforting.
Ingredients:
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs, cut into chunks
- Salt and pepper, to taste
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 medium carrots, chopped
- 2 medium potatoes, peeled and chopped
- 2 cups pumpkin puree
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 cup green peas (frozen or fresh)
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Brown the chicken on all sides, about 5-7 minutes. Remove and set aside.
- In the same Dutch oven, add the chopped onion and garlic, cooking until softened, about 5 minutes.
- Add the carrots, potatoes, pumpkin puree, chicken broth, thyme, rosemary, cumin, and cinnamon. Stir to combine.
- Return the chicken to the Dutch oven and bring the stew to a boil. Reduce the heat and simmer, uncovered, for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
- Stir in the green peas and cook for an additional 5 minutes. Taste and adjust the seasoning with more salt and pepper, if needed.
- Serve the stew hot, garnished with fresh parsley.
Dutch oven pumpkin chicken stew is a warming and satisfying dish that combines tender chicken, hearty vegetables, and the rich flavor of pumpkin. The spices and herbs infuse the broth with warmth, while the slow cooking in the Dutch oven ensures that every ingredient is tender and flavorful. This stew is perfect for a family dinner or a cozy meal on a cold evening, and it pairs beautifully with crusty bread or a side salad for a complete meal. The pumpkin adds a creamy texture and a touch of sweetness, making it a comforting dish everyone will love.
Dutch Oven Pumpkin Butter
Dutch oven pumpkin butter is a silky-smooth, spiced spread that brings the essence of fall to your breakfast or snack time. This easy, slow-cooked recipe combines the natural sweetness of pumpkin with warming spices like cinnamon and cloves. The Dutch oven allows the flavors to develop over time, creating a luscious, spreadable treat that’s perfect for toast, muffins, or as a filling for pies and pastries.
Ingredients:
- 3 cups pumpkin puree
- 1 cup apple cider
- 1/2 cup maple syrup
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
Instructions:
- Combine the pumpkin puree, apple cider, maple syrup, brown sugar, cinnamon, nutmeg, ginger, and cloves in a Dutch oven. Stir well to combine.
- Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until the mixture thickens and becomes spreadable.
- Stir in the fresh lemon juice and vanilla extract, then taste and adjust sweetness or spice level as needed.
- Let the pumpkin butter cool to room temperature before transferring to jars. Store in the refrigerator for up to two weeks.
Dutch oven pumpkin butter is a versatile and delicious spread that captures the flavors of autumn in every bite. The slow cooking process helps the spices meld beautifully with the pumpkin, creating a rich, velvety texture that’s perfect for spreading on toast, pancakes, or waffles. This homemade pumpkin butter is an ideal gift for the holiday season or a delightful addition to your own kitchen, elevating simple dishes into seasonal delights.
Dutch Oven Pumpkin and Sausage Casserole
This Dutch oven pumpkin and sausage casserole is a savory, one-pot dish that combines the richness of sausage with the earthiness of pumpkin. The Dutch oven helps create a hearty, well-seasoned casserole that’s perfect for weeknight dinners or a comforting meal on a cold evening. The combination of pumpkin, sausage, and herbs creates a filling, flavorful dish that will leave everyone satisfied.
Ingredients:
- 1 lb sausage (pork or chicken, casings removed)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 cups pumpkin puree
- 2 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 cups cooked quinoa or rice
- 1 cup shredded mozzarella cheese (optional)
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat the olive oil in a large Dutch oven over medium heat. Add the sausage, breaking it up with a spoon as it cooks. Cook until browned, about 5-7 minutes.
- Add the chopped onion and garlic, cooking for an additional 3 minutes until softened.
- Stir in the pumpkin puree, chicken broth, thyme, sage, paprika, salt, and pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
- Stir in the cooked quinoa or rice, ensuring it’s well coated with the pumpkin mixture. If desired, sprinkle shredded mozzarella cheese over the top and cover to melt.
- Cover the Dutch oven with a lid and bake in the oven at 375°F (190°C) for 20-25 minutes, or until bubbly and slightly browned on top.
- Garnish with fresh parsley before serving.
Dutch oven pumpkin and sausage casserole is a hearty and comforting dish that combines savory sausage with the rich, smooth flavor of pumpkin. The quinoa or rice adds texture and heartiness, while the herbs and spices provide warmth and depth. This casserole is perfect for a cozy weeknight dinner or even as a holiday side dish. The Dutch oven helps bring everything together into a cohesive, flavorful meal that’s both satisfying and easy to prepare.
Dutch Oven Pumpkin-Apple Crisp
This Dutch oven pumpkin-apple crisp is a delicious twist on the traditional fruit crisp, combining the sweet, tart flavor of apples with the smooth richness of pumpkin. The Dutch oven creates a perfect environment for baking the apples and pumpkin, while the topping adds a crunchy, buttery finish. This dessert is perfect for fall, with the aroma of cinnamon and baked apples filling your kitchen.
Ingredients:
- 2 cups pumpkin puree
- 2 medium apples, peeled and sliced
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 tablespoon lemon juice
- 1/2 cup rolled oats
- 1/4 cup all-purpose flour
- 1/4 cup melted butter
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease the bottom of a Dutch oven with butter or non-stick spray.
- In a large bowl, combine the pumpkin puree, sliced apples, brown sugar, cinnamon, nutmeg, ginger, and lemon juice. Stir well to coat the apples and pumpkin evenly.
- In a separate bowl, mix the rolled oats, flour, and melted butter to form a crumbly topping. Stir in the chopped walnuts or pecans if using.
- Pour the pumpkin-apple mixture into the prepared Dutch oven. Evenly spread the oat topping over the fruit.
- Bake uncovered for 40-45 minutes, or until the topping is golden brown and the apples are tender.
- Let the crisp cool slightly before serving. Enjoy on its own or with a scoop of vanilla ice cream or whipped cream.
Dutch oven pumpkin-apple crisp is a delightful dessert that combines the best of fall flavors in one dish. The natural sweetness of the pumpkin and the tartness of the apples work beautifully together, while the crisp topping adds a satisfying crunch. This dessert is perfect for holiday gatherings or a comforting treat after a chilly day. Served warm with a scoop of ice cream, it’s a dessert that will bring smiles to the table and leave everyone craving more.
Dutch Oven Pumpkin Risotto
Dutch oven pumpkin risotto combines the creamy richness of traditional risotto with the savory sweetness of pumpkin. The Dutch oven creates the perfect environment for slow cooking, allowing the rice to absorb all the delicious flavors while achieving a creamy, velvety texture. This comforting dish is a perfect side or a main course, ideal for chilly fall evenings.
Ingredients:
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 1/2 cups Arborio rice
- 1 can (15 oz) pumpkin puree
- 4 cups chicken or vegetable broth, kept warm
- 1/2 cup dry white wine (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground sage
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a Dutch oven over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
- Add the Arborio rice and cook, stirring, for 2 minutes until the rice is lightly toasted.
- Stir in the pumpkin puree, cinnamon, nutmeg, and sage, cooking for another minute to combine the spices with the rice.
- Pour in the white wine (if using), stirring until absorbed. Begin adding the warm broth, one ladle at a time, stirring constantly. Wait until the liquid is mostly absorbed before adding more broth. Continue this process until the rice is tender and creamy, about 20-25 minutes.
- Once the risotto is cooked, stir in the Parmesan cheese and butter. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Dutch oven pumpkin risotto is the perfect blend of creamy, savory, and subtly sweet flavors. The pumpkin adds a rich, velvety texture to the risotto, while the spices bring warmth and depth to each bite. Cooking the risotto in the Dutch oven allows the rice to cook evenly and absorb all the delicious flavors, resulting in a perfectly creamy dish. It can be served as a side to roasted meats or as a comforting main course on a cool fall evening.
Dutch Oven Pumpkin Pork Stew
Dutch oven pumpkin pork stew is a savory, comforting dish that combines tender pork with the sweet, creamy richness of pumpkin. The Dutch oven creates the ideal slow-cooking environment, allowing the pork to become tender and the flavors to develop over time. This hearty stew is perfect for a filling family meal or a weekend gathering.
Ingredients:
- 2 tablespoons olive oil
- 2 lbs pork shoulder, cut into cubes
- Salt and pepper, to taste
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 cups pumpkin puree
- 3 cups chicken broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground thyme
- 2 medium carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions:
- Heat olive oil in a large Dutch oven over medium-high heat. Season the pork cubes with salt and pepper, then brown them in batches until golden brown on all sides. Remove the pork and set it aside.
- In the same Dutch oven, add the onion and garlic, sautéing until softened, about 5 minutes.
- Stir in the pumpkin puree, chicken broth, cinnamon, cumin, and thyme. Bring to a simmer.
- Add the browned pork back into the Dutch oven, along with the carrots, potatoes, and green beans. Stir to combine.
- Cover the Dutch oven and reduce the heat to low. Simmer for 1 1/2 to 2 hours, or until the pork is tender and the vegetables are cooked through.
- Taste and adjust the seasoning as needed. Serve hot, garnished with fresh parsley.
Dutch oven pumpkin pork stew is a hearty and flavorful dish that’s perfect for the fall season. The combination of tender pork, sweet pumpkin, and savory spices creates a rich, comforting stew that’s perfect for a family meal or a dinner with friends. The Dutch oven ensures that the pork becomes melt-in-your-mouth tender, and the vegetables soak up all the savory goodness. This stew pairs wonderfully with crusty bread or a side salad for a complete meal.
Dutch Oven Pumpkin Bread
Dutch oven pumpkin bread is a delicious and moist bread that’s perfect for fall. The pumpkin puree adds moisture and richness, while cinnamon and nutmeg provide a warm, inviting flavor. Baking the bread in a Dutch oven ensures it cooks evenly, with a beautiful golden crust. This easy-to-make bread is perfect for breakfast, a snack, or as a gift for the holidays.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chopped walnuts or pecans (optional)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a Dutch oven with butter or non-stick spray, and line the bottom with parchment paper.
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, mix together the pumpkin puree, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped walnuts or pecans, if using.
- Pour the batter into the prepared Dutch oven, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the bread cool in the Dutch oven for 10 minutes, then remove it and transfer to a wire rack to cool completely.
Dutch oven pumpkin bread is a moist, flavorful treat that’s perfect for fall. The pumpkin makes it tender, while the spices infuse it with warmth and comfort. Baking it in the Dutch oven ensures even cooking and a beautiful golden-brown crust. This bread makes an excellent breakfast, snack, or gift for the holiday season, and it’s easy to customize with your favorite nuts or dried fruits. Enjoy it with a cup of coffee or tea for the perfect autumn experience.
Note: More recipes are coming soon