50+ Delicious Pumpkin Puree Dinner Recipes to Try This Fall

As the crisp fall air settles in, there’s nothing quite as comforting as a warm, hearty meal featuring pumpkin puree. Whether you’re making a quick weeknight dinner or preparing a seasonal feast, pumpkin puree adds a rich, creamy texture and a subtle sweetness that elevates any dish.

This versatile ingredient can be used in a wide variety of savory dishes, from soups and stews to pasta, casseroles, and even curries.

In this blog post, we’re sharing over 50 delicious pumpkin puree dinner recipes to inspire your next culinary adventure.

Whether you’re cooking for yourself or hosting a fall gathering, you’ll find plenty of flavorful, easy-to-make dishes that showcase the magic of pumpkin.

50+ Delicious Pumpkin Puree Dinner Recipes to Try This Fall

Pumpkin puree is the perfect ingredient to bring warmth, depth, and a touch of fall magic to your dinners. From comforting soups to savory pastas, the possibilities are endless.

With these 50+ recipes, you’ll have no shortage of ideas to create wholesome, delicious meals that embrace the flavors of the season

So, next time you reach for a can of pumpkin puree, remember that it’s not just for desserts—it’s a game-changer for savory dishes, too!

Pumpkin Puree Pasta Sauce

This creamy pumpkin puree pasta sauce is the perfect autumn dish. It blends the natural sweetness of pumpkin with savory herbs and spices, creating a rich, comforting sauce that pairs wonderfully with pasta. It’s an easy and quick meal to make, providing a delicious way to enjoy the flavors of fall.

Ingredients:

• 1 cup pumpkin puree
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup vegetable broth (or chicken broth)
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• Salt and pepper to taste
• 1 pound pasta (penne, rigatoni, or spaghetti)

Instructions:

1. Cook the pasta according to package instructions, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Stir in the pumpkin puree, vegetable broth, sage, thyme, and nutmeg. Let the mixture simmer for about 5-7 minutes, stirring occasionally.
4. Once the sauce has thickened slightly, pour in the heavy cream and stir to combine. Season with salt and pepper to taste. If the sauce is too thick, add a little reserved pasta water to adjust the consistency.
5. Drain the pasta and add it directly to the sauce, tossing to coat evenly.
6. Serve warm, garnished with fresh parmesan and extra sage if desired.

This creamy pumpkin pasta sauce is a delightful twist on traditional pasta dishes. It offers a velvety texture and a balance of savory and sweet flavors that elevate any pasta you choose. It’s perfect for a cozy weeknight dinner or a holiday meal, especially when paired with a crisp salad and garlic bread.

Pumpkin Puree Chili

A hearty and flavorful chili made with pumpkin puree, this dish is perfect for chilly evenings. The pumpkin adds a subtle sweetness and depth to the chili, balancing the spices beautifully. Packed with beans, vegetables, and ground meat (optional), this chili is a warming, nutritious meal that’s great for meal prepping.

Ingredients:

• 1 cup pumpkin puree
• 1 lb ground beef (or turkey)
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) kidney beans, drained and rinsed
• 1 can (14 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 2 cups beef or vegetable broth
• 1 tablespoon olive oil

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and bell pepper, and sauté for 5 minutes until softened.
2. Add the garlic and ground beef (or turkey) to the pot. Cook until the meat is browned, breaking it up as it cooks.
3. Stir in the chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1-2 minutes to let the spices toast.
4. Add the diced tomatoes, beans, pumpkin puree, and broth. Stir everything together, bring to a simmer, and cook for 25-30 minutes, stirring occasionally.
5. Taste and adjust seasoning as needed. If you prefer a thicker chili, cook a little longer, allowing it to reduce.
6. Serve hot, garnished with sour cream, shredded cheese, and chopped cilantro if desired.

This pumpkin puree chili is the perfect blend of savory and slightly sweet flavors, making it a cozy, comforting meal. The addition of pumpkin puree enhances the richness of the chili, while the beans and spices provide a hearty, satisfying texture. It’s ideal for a crowd or as a meal prep option, and it pairs wonderfully with cornbread or tortilla chips.

Pumpkin Puree Risotto

A luxurious pumpkin puree risotto combines creamy rice with the subtle sweetness of pumpkin. This dish is comforting and hearty, yet delicate enough to be served as a side dish or a main course. It’s an ideal way to use pumpkin puree in a savory meal, offering a balance of richness and flavor.

Ingredients:

• 1 cup pumpkin puree
• 1 1/2 cups Arborio rice
• 1 small onion, chopped
• 2 tablespoons olive oil
• 1/2 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream (optional for extra creaminess)
• 1/2 teaspoon ground sage
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large skillet or saucepan over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly.
3. Pour in the white wine, stirring constantly, and cook until the liquid is mostly absorbed.
4. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is tender, about 18-20 minutes.
5. Once the rice is cooked, stir in the pumpkin puree, Parmesan cheese, sage, salt, and pepper. Add heavy cream if desired for extra creaminess.
6. Serve warm, garnished with fresh parsley and more Parmesan cheese if desired.

This pumpkin puree risotto is a sophisticated yet simple dish that brings the earthy flavor of pumpkin into a creamy, comforting texture. The Arborio rice absorbs the broth, becoming rich and flavorful, while the pumpkin adds a delightful sweetness. It’s perfect as a main dish for a cozy dinner or as a beautiful side to roast meats or poultry.

Pumpkin Puree Soup

This velvety pumpkin puree soup is the epitome of fall comfort food. It’s simple to make, requiring just a few ingredients, but it’s rich in flavor thanks to the natural sweetness of pumpkin, combined with a hint of garlic, ginger, and cinnamon. This soup can be made ahead of time, making it a perfect meal prep option for busy days.

Ingredients:

• 2 cups pumpkin puree
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 cups vegetable broth
• 1/2 cup coconut milk (or heavy cream)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the pumpkin puree, cinnamon, nutmeg, salt, and pepper to the pot. Stir well to combine.
4. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10-15 minutes, allowing the flavors to meld together.
5. Using an immersion blender, puree the soup until smooth. (Alternatively, transfer the soup in batches to a blender to blend until smooth.)
6. Stir in the coconut milk (or heavy cream) and adjust the seasoning with more salt and pepper if needed.
7. Serve hot, garnished with fresh parsley or thyme.

This pumpkin puree soup is a wonderfully comforting dish that’s both light and rich at the same time. The addition of ginger and cinnamon enhances the pumpkin’s natural sweetness, while the creamy texture provides a satisfying mouthfeel. It’s perfect for a light lunch or as a starter to a larger meal, and it pairs beautifully with crusty bread for dipping.

Pumpkin Puree and Black Bean Tacos

These pumpkin puree and black bean tacos are a delicious and unique twist on traditional tacos. The combination of pumpkin’s mild sweetness and the earthiness of black beans creates a hearty filling, while the spices give the tacos a burst of flavor. It’s a vegetarian-friendly meal that’s perfect for Taco Tuesday or any casual dinner.

Ingredients:

• 1 cup pumpkin puree
• 1 can (14 oz) black beans, drained and rinsed
• 1 small onion, chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon
• 8 small corn or flour tortillas
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh cilantro, chopped
• Lime wedges
• Optional toppings: sour cream, avocado, shredded cheese, salsa

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the chopped onion and sauté until soft, about 5 minutes.
2. Stir in the black beans, cumin, chili powder, smoked paprika, and cinnamon. Cook for 2-3 minutes, allowing the beans to absorb the spices.
3. Add the pumpkin puree to the skillet and stir to combine. Cook for another 5 minutes until the mixture is heated through. Season with salt and pepper to taste.
4. Warm the tortillas in a dry skillet or microwave for a few seconds until soft.
5. Spoon the pumpkin and black bean mixture onto each tortilla. Top with fresh cilantro, a squeeze of lime, and any other desired toppings.
6. Serve immediately.

These pumpkin puree and black bean tacos are a fun and flavorful way to incorporate pumpkin into a savory dish. The mix of spices and creamy pumpkin creates a filling that’s both satisfying and unique, while the freshness of cilantro and lime brightens the whole dish. Whether you’re vegetarian or just looking to try something new, these tacos are sure to be a hit at your dinner table.

Pumpkin Puree Quinoa Bowl

This pumpkin puree quinoa bowl is a wholesome and nourishing meal that combines the heartiness of quinoa with the rich flavor of pumpkin. Topped with sautéed vegetables, a drizzle of tahini, and a sprinkle of seeds, this dish is as nutritious as it is delicious. It’s perfect for meal prep, offering a balanced meal packed with protein, fiber, and healthy fats.

Ingredients:

• 1 cup quinoa
• 1 cup pumpkin puree
• 1 tablespoon olive oil
• 1 small zucchini, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup corn kernels (fresh or frozen)
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• Salt and pepper to taste
• 2 tablespoons pumpkin seeds (optional)
• Fresh parsley for garnish

Instructions:

1. Cook the quinoa according to package instructions. Set aside.
2. Heat olive oil in a skillet over medium heat. Add the zucchini, red bell pepper, and corn. Sauté for 5-7 minutes until the vegetables are tender.
3. In a small bowl, whisk together the tahini, lemon juice, maple syrup, salt, and pepper until smooth.
4. To assemble, divide the cooked quinoa into bowls. Top with the sautéed vegetables and a generous spoonful of pumpkin puree.
5. Drizzle the tahini sauce over the bowl and sprinkle with pumpkin seeds and fresh parsley.
6. Serve immediately or store in the fridge for meal prep.

This pumpkin puree quinoa bowl is a delightful combination of textures and flavors. The creamy pumpkin adds a savory depth, while the quinoa provides a fluffy, protein-packed base. The tahini dressing adds richness and balance to the dish, making it a perfect wholesome meal. Whether enjoyed for lunch or dinner, this bowl is a satisfying and healthy choice that can easily be customized with your favorite toppings.

Pumpkin Puree Sweet Potato Casserole

This pumpkin puree sweet potato casserole is a delicious, comforting dish that makes the perfect side for holiday meals or any cozy dinner. The natural sweetness of both sweet potatoes and pumpkin creates a harmonious balance, while a crunchy pecan topping adds texture and flavor. This casserole is a twist on the traditional sweet potato dish, elevating it with rich flavors and a touch of warmth from cinnamon and nutmeg.

Ingredients:

• 3 large sweet potatoes, peeled and cubed
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup milk (or dairy-free alternative)
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 2 tablespoons butter (or coconut oil for dairy-free option)
• 1/4 cup brown sugar (optional for extra sweetness)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Boil the sweet potatoes in a large pot for about 15-20 minutes, or until they are fork-tender. Drain and mash them in a large bowl.
3. Stir the pumpkin puree, maple syrup, milk, cinnamon, nutmeg, vanilla extract, and salt into the mashed sweet potatoes until smooth and well combined.
4. Transfer the sweet potato and pumpkin mixture into the prepared baking dish, spreading it evenly.
5. In a small bowl, melt the butter and mix it with the chopped pecans and brown sugar (if using). Sprinkle this topping evenly over the casserole.
6. Bake for 25-30 minutes, or until the topping is golden and the casserole is heated through.
7. Serve warm as a side dish.

This pumpkin puree sweet potato casserole is the ultimate fall comfort food, combining two beloved ingredients in one dish. The sweetness of the sweet potatoes and pumpkin creates a rich, satisfying base, while the toasted pecan topping adds crunch and depth. This dish is perfect for Thanksgiving, Christmas, or any time you want to indulge in a wholesome, flavorful side dish that complements roasted meats or vegetarian meals.

Pumpkin Puree Frittata

A savory, flavorful pumpkin puree frittata is a simple and delicious way to incorporate pumpkin into breakfast or brunch. The pumpkin adds a subtle sweetness and depth, while eggs create a fluffy, satisfying texture. With the addition of cheese, spinach, and herbs, this frittata makes for a nutrient-packed meal that’s perfect for any time of day.

Ingredients:

• 1/2 cup pumpkin puree
• 6 large eggs
• 1/2 cup grated cheese (cheddar or feta work well)
• 1 cup fresh spinach, chopped
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in an oven-safe skillet over medium heat.
2. Add the chopped onion and garlic, and sauté for 3-4 minutes until soft and fragrant.
3. Add the fresh spinach and cook for 1-2 minutes until wilted.
4. In a large bowl, whisk together the eggs, pumpkin puree, thyme, salt, and pepper until smooth.
5. Pour the egg and pumpkin mixture into the skillet with the vegetables, stirring gently to combine.
6. Sprinkle the grated cheese over the top of the frittata. Transfer the skillet to the oven and bake for 15-20 minutes, or until the eggs are set and lightly golden on top.
7. Let the frittata cool slightly before slicing. Serve warm or at room temperature.

This pumpkin puree frittata is a deliciously hearty and healthy dish that showcases the flavors of fall in a savory form. The pumpkin adds richness and a subtle sweetness, while the eggs create a perfect base for the sautéed spinach and cheese. This frittata works beautifully for breakfast, brunch, or even dinner, and it pairs wonderfully with a fresh salad or crusty bread for a complete meal.

Pumpkin Puree Pancakes

Pumpkin puree pancakes are a delicious and seasonal twist on the classic breakfast favorite. These pancakes are soft, fluffy, and packed with autumn flavors like cinnamon, nutmeg, and pumpkin. They’re perfect for a cozy weekend breakfast, and they pair beautifully with maple syrup, whipped cream, or even a sprinkle of toasted pecans.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup pumpkin puree
• 1 large egg
• 1 cup buttermilk (or regular milk with a tablespoon of lemon juice)
• 2 tablespoons melted butter
• 1 teaspoon vanilla extract

Instructions:

1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, mix the pumpkin puree, egg, buttermilk, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix – it’s okay if the batter is a little lumpy.
4. Heat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray.
5. Pour about 1/4 cup of batter onto the griddle for each pancake. Cook for 2-3 minutes, until bubbles form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Serve the pancakes warm with maple syrup, whipped cream, or your favorite toppings.

These pumpkin puree pancakes are a perfect way to celebrate the flavors of fall in a comforting breakfast dish. The pumpkin adds moisture and a subtle sweetness, while the warm spices create a cozy aroma. Whether served on a lazy weekend morning or for a festive holiday breakfast, these pancakes are sure to be a hit with everyone at the table.

Pumpkin Puree Stuffed Bell Peppers

Pumpkin puree stuffed bell peppers are a savory and nutritious twist on a classic dish. These peppers are filled with a mixture of pumpkin puree, quinoa, black beans, and cheese, creating a wholesome and satisfying meal. The natural sweetness of the pumpkin pairs perfectly with the savory flavors of the other ingredients, making this dish a delicious and hearty option for lunch or dinner.

Ingredients:

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup cooked quinoa
• 1 cup pumpkin puree
• 1 can (14 oz) black beans, drained and rinsed
• 1/2 cup shredded cheese (cheddar or mozzarella)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the stuffed peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place them upright in the baking dish.
3. In a medium bowl, combine the cooked quinoa, pumpkin puree, black beans, shredded cheese, cumin, chili powder, paprika, garlic powder, salt, and pepper. Mix until everything is well incorporated.
4. Stuff the bell peppers with the quinoa and pumpkin mixture, pressing it down gently to pack the filling inside.
5. Drizzle a little olive oil over the stuffed peppers and cover the baking dish with foil.
6. Bake for 25-30 minutes, or until the peppers are tender and the filling is heated through.
7. Garnish with fresh cilantro before serving.

These pumpkin puree stuffed bell peppers are an excellent choice for a filling and flavorful meal. The combination of quinoa, black beans, and pumpkin creates a hearty, protein-packed filling, while the bell peppers provide a perfect vessel. The smoky spices and cheese elevate the dish, making it a comforting and healthy option that’s perfect for a cozy dinner or meal prep for the week.

Pumpkin Puree Vegan Lentil Curry

This vegan pumpkin puree lentil curry is a rich and flavorful dish that’s packed with nutrients. The combination of hearty lentils and creamy pumpkin puree, seasoned with curry spices like turmeric, cumin, and garam masala, creates a warm, comforting meal. It’s a perfect dish for a meatless dinner or a cozy weeknight meal, and it pairs beautifully with rice or naan bread.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 cup pumpkin puree
• 1 can (14 oz) diced tomatoes
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon garam masala
• 2 cups vegetable broth
• 1 tablespoon coconut oil (or olive oil)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger, and cook for another minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and garam masala, allowing the spices to toast for 1-2 minutes.
4. Add the lentils, diced tomatoes, pumpkin puree, vegetable broth, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the lentils are tender and the curry has thickened.
6. Taste and adjust seasoning with salt and pepper if needed.
7. Serve the curry hot, garnished with fresh cilantro. Serve with rice or naan for a complete meal.

This vegan pumpkin puree lentil curry is a hearty, nutritious, and satisfying dish that’s perfect for any occasion. The pumpkin puree provides a creamy texture, while the lentils offer protein and fiber, making this curry filling and nourishing. The blend of spices adds warmth and depth of flavor, creating a perfect balance with the pumpkin. It’s an excellent choice for a meatless meal that doesn’t compromise on taste or richness.

Pumpkin Puree Meatball Sub

A twist on the classic meatball sub, this pumpkin puree meatball sub features hearty meatballs made with ground beef (or turkey) and pumpkin puree, smothered in marinara sauce. The addition of pumpkin gives the meatballs a tender, moist texture and a hint of sweetness that perfectly complements the savory marinara. This dish is comforting, filling, and perfect for a cozy dinner or a crowd-pleasing meal.

Ingredients:

• 1 lb ground beef (or turkey)
• 1/2 cup pumpkin puree
• 1/2 cup breadcrumbs
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup marinara sauce
• 4 sub rolls
• 1/2 cup shredded mozzarella cheese
• Fresh basil for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef (or turkey), pumpkin puree, breadcrumbs, egg, garlic powder, oregano, salt, and pepper. Mix until just combined, being careful not to overwork the mixture.
3. Form the mixture into 12-16 meatballs and place them on the prepared baking sheet.
4. Bake the meatballs for 20-25 minutes, or until they are cooked through and browned on the outside.
5. While the meatballs are baking, heat the marinara sauce in a large skillet over medium heat.
6. Once the meatballs are cooked, transfer them to the skillet with the marinara sauce and simmer for 5-10 minutes to absorb the sauce.
7. Slice the sub rolls and place 3-4 meatballs on each roll. Spoon extra sauce over the meatballs and top with shredded mozzarella cheese.
8. Place the subs in the oven for 3-5 minutes, or until the cheese is melted and bubbly.
9. Serve warm, garnished with fresh basil if desired.

These pumpkin puree meatball subs are a comforting and hearty twist on a classic favorite. The pumpkin adds moisture and flavor to the meatballs, making them tender and rich, while the marinara sauce and melted cheese create the perfect finishing touch. This dish is ideal for a filling dinner or for feeding a crowd, and it pairs perfectly with a side of crispy fries or a fresh salad.

Pumpkin Puree Risotto

This creamy pumpkin puree risotto is a delightful autumn-inspired dish that combines the rich flavor of pumpkin with the smooth texture of risotto. The pumpkin puree creates a velvety consistency, while Parmesan cheese and herbs add depth and savoriness. This risotto is perfect as a side dish or a comforting main course, especially for chilly evenings.

Ingredients:

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

Instructions:

1. Heat the olive oil and butter in a large skillet or saucepan over medium heat. Add the chopped onion and cook for 5-7 minutes until soft and translucent.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to lightly toast and absorb the flavors.
4. Pour in the white wine (if using) and stir until it is mostly absorbed by the rice.
5. Add the warm vegetable broth, one ladleful at a time, stirring constantly. Allow the liquid to be absorbed before adding more broth. Continue this process until the rice is creamy and cooked through, about 18-20 minutes.
6. Stir in the pumpkin puree, sage, and Parmesan cheese. Cook for another 2-3 minutes, allowing the risotto to become creamy.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with fresh thyme or parsley.

This pumpkin puree risotto is a luxurious and creamy dish that perfectly highlights the flavors of fall. The pumpkin gives the risotto a rich texture and subtle sweetness, while the Parmesan adds depth and umami. It’s an ideal dish for a cozy dinner and pairs wonderfully with roasted vegetables or a simple salad for a complete meal. This is a great way to enjoy the seasonal bounty of pumpkins in a sophisticated, yet comforting form.

Pumpkin Puree Pesto Pasta

Pumpkin puree pesto pasta is a creamy, flavorful dish that takes traditional pesto to a new level by incorporating pumpkin puree. The pumpkin adds a velvety texture and subtle sweetness that complements the traditional flavors of basil, garlic, and Parmesan. This pasta is perfect for a quick and satisfying dinner and can easily be adapted to suit vegetarian or vegan diets.

Ingredients:

• 12 oz pasta (such as penne or spaghetti)
• 1/2 cup pumpkin puree
• 1/4 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan version)
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup pine nuts or walnuts
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Extra basil for garnish

Instructions:

1. Cook the pasta according to package directions until al dente. Drain, reserving a cup of pasta water.
2. While the pasta is cooking, prepare the pesto by blending the pumpkin puree, basil, Parmesan, garlic, olive oil, pine nuts, lemon juice, salt, and pepper in a food processor or blender. Blend until smooth.
3. If the pesto is too thick, add a little pasta water to thin it out to your desired consistency.
4. Toss the cooked pasta with the pumpkin pesto sauce until well-coated. If needed, add more pasta water to help the sauce adhere to the pasta.
5. Serve the pasta hot, garnished with extra basil and a sprinkle of Parmesan.

This pumpkin puree pesto pasta is a delightful variation of traditional pesto, adding a creamy and slightly sweet pumpkin twist. The rich, velvety sauce coats the pasta beautifully, while the freshness of basil and garlic brings balance to the dish. It’s a versatile recipe that can be served as a light meal on its own or paired with a side of sautéed vegetables. This comforting pasta dish is perfect for autumn and sure to become a favorite.

Pumpkin Puree Smoothie

A pumpkin puree smoothie is a refreshing, healthy, and seasonal way to enjoy the flavors of fall. The pumpkin provides a creamy base, while the addition of spices like cinnamon and nutmeg gives it that classic autumn flavor. This smoothie is packed with vitamins and nutrients, making it a perfect breakfast or snack to fuel your day.

Ingredients:

• 1/2 cup pumpkin puree
• 1 banana, frozen
• 1/2 cup Greek yogurt (or dairy-free yogurt)
• 1/2 cup almond milk (or any milk of your choice)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon maple syrup (optional for extra sweetness)
• 1/2 teaspoon vanilla extract
• Ice cubes (optional, for a thicker texture)

Instructions:

1. In a blender, combine the pumpkin puree, frozen banana, Greek yogurt, almond milk, cinnamon, nutmeg, maple syrup (if using), and vanilla extract.
2. Blend until smooth. Add ice cubes if you prefer a thicker texture.
3. Taste and adjust sweetness with more maple syrup if desired.
4. Pour the smoothie into a glass and serve immediately.

This pumpkin puree smoothie is a creamy, flavorful treat that’s as nutritious as it is delicious. The combination of pumpkin and banana creates a smooth, naturally sweet base, while the warm spices make it feel like a cozy fall drink. It’s a perfect way to start your morning or enjoy a healthy snack throughout the day. This smoothie is packed with fiber, vitamins, and antioxidants, making it a great way to boost your energy while savoring the flavors of autumn.

Note: More recipes are coming soon!