Food & Cooking Recipes Seasonal Recipes Fall Recipes 10 Fresh Pumpkin Recipes for Fall That Go Beyond Pie Enjoy the best flavors of autumn—from soup to pie. By Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores. Editorial Guidelines Updated on August 21, 2024 Close Photo: Christopher Testani The best pumpkins for cooking are very different from those you would choose to decorate. The ubiquitous field pumpkin—the most common variety used in carving—has watery, stringy flesh and isn't recommended for eating. Whether you're choosing to bake a classic pumpkin pie or simmer a large pot of pumpkin soup, you'll want to ask for sugar pumpkins or cheese pumpkins at the market. They're just as widely available, but they're much better suited to cooking and baking thanks to their dense, sweet flesh, and used in these fresh pumpkin recipes. In their original form, pumpkins can be kept for up to a month in a cool spot in your kitchen. If you want to continue cooking and baking fresh pumpkin recipes closer to the holidays, keep them whole and store them in a cool cellar. That way it can retain its freshness for up to three months. However, once you've cut into a pumpkin, the pieces should be wrapped tightly and refrigerated; you have up to five days to use the flesh and seeds. Ready to experiment? Follow these fresh pumpkin recipes to enjoy the best flavors of autumn. 14 Types of Pumpkins You'll See This Fall 01 of 10 Mashed Potatoes With Pumpkin and Greens Mike Krautter Give mashed potatoes a colorful, healthy upgrade by adding pumpkin and chard to the mix. View Recipe 02 of 10 Pumpkin and Pecorino Gratin Sugar-pumpkin purée is seasoned simply with salt and pepper, then baked under a crown of crunchy breadcrumbs and Romano cheese. This casserole makes a magnificent side dish with roast chicken or pork or a fabulous vegetarian entrée. View Recipe 03 of 10 Pumpkin Pie Anna Williams We're sneaking a pie into this collection of fresh pumpkin recipes because it's made with fresh—not canned—pumpkin and is just so good. This pie has a more delicious depth of flavor thanks to the roasted fresh pumpkin and just the right amount of cinnamon, ginger, and nutmeg. Make extra purée and freeze it so you can enjoy pumpkin desserts throughout the season. View Recipe 18 Pumpkin Puree Recipes That Capture the Flavors of Fall 04 of 10 Roasted Pumpkin Raymond Hom Our recipe for basic roasted pumpkin is simple and versatile. You can eat the sweet, fibrous flesh straight out of the shell with some olive oil, salt, and pepper, or you can get creative and use the roasted pumpkin flesh for purée or scope out the flesh for other recipes. View Recipe 05 of 10 Roasted Squash, Apple, and Cipollini Onion Salad Though the recipe title says "squash," this recipe can and should be made with sugar pumpkin. It's a hearty winter salad with mellow roasted vegetables and apples contrasting with the peppery watercress. View Recipe 06 of 10 Roasted Pumpkin Soup Fresh pumpkin is roasted with onion and shiitake mushrooms, then puréed to make a creamy (but cream-free!) soup. An immersion blender makes quick work of this simple, hearty meal. View Recipe 07 of 10 Coconut, Fish, and Pumpkin Stew Lennart Weibull This lively one-pot dinner features coconut milk, cod, pumpkin (or calabaza), baby spinach, and a touch of chile for a filling and healthy meal. View Recipe 08 of 10 White Bean and Sausage Stew in Pumpkin Bowls All dressed up for a fabulous fall dinner party, this hearty stew is baked in sugar pumpkins. A combination of navy beans, turkey sausage, mushrooms, carrots, leeks, potatoes, and peas makes a delicious, filling meal. View Recipe 09 of 10 Beef, Pumpkin, and Shiitake Soup Christopher Testani Starring sugar pie pumpkin or calabaza, this slowly simmered soupy stew is easy to make. It takes just 15 minutes of prep. When the beef chuck or neck bones are fork-tender, you add the vegetables that won't need long to cook. Fresh basil and a splash of fish sauce are not to be skipped for serving—the latter adds an exceptional hint of umami flavor. View Recipe 10 of 10 Spiced Pumpkin Seeds Raymond Hom Wondering what to do with those pumpkin seeds leftover from your recipes? While you can use store-bought pepitas, try baking or roasting the seeds from fresh pumpkin and season them to your liking, just like we did here with cinnamon, cayenne, cumin, and honey. View Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit