Vegetables Squash + Gourds Pumpkin 22 Pumpkin Recipes to Make This Fall By Food & Wine Editors Updated on September 21, 2022 Share Tweet Pin Email Trending Videos Photo: Photo by Greg DuPree / Prop Styling by Claire Spollen / Food Styling by Chelsea Zimmer While pumpkin certainly makes a wonderful pie, this squash is far more versatile than you might think, and these pumpkin recipes prove it. We love it in a velvety soup, or cooked down into pumpkin butter for the ultimate fall spread for crackers or toast. Don't sleep on canned pumpkin, either — most of the recipes here, from Pumpkin Lasagne to Pumpkin-Banana Bread French Toast, use the helpful pantry shortcut. Read on for even more of our favorite ways to cook with pumpkin. 01 of 22 Pumpkin Butter Justin Walker In the fall, when squash and pumpkins are in their prime, make this pumpkin butter your go-to add-in. This silky preserve toes the line between sweet and savory: Try it on toast with cream cheese, in whipped cream, or melted into a mixture of sage and brown butter for an autumnal pasta sauce. Get the Recipe 02 of 22 Pumpkin Lasagne Karen Mordechai No need to roast fresh pumpkin for this dish (although you certainly could); using canned unseasoned pumpkin puree is much quicker, and it works just fine. Like most lasagnes, this one is easier to cut if left to set for 10 minutes or so before serving. Get the Recipe 03 of 22 Pasta with Creamy Pumpkin Sauce and Toasted Hazelnuts © Alexandra Rowley This rich, earthy dish featuring canned pumpkin puree was inspired by stovetop mac and cheese. The hazelnut and chive garnishes lend an elegant touch to the hearty pasta. Get the Recipe 04 of 22 Gluten-Free Pumpkin Bread © Sarah Bolla This gluten-free pumpkin bread has a wonderfully crunchy top and deliciously spiced and moist crumb. It's perfect with coffee during the autumn months. Get the Recipe 05 of 22 Brown Butter Pumpkin Pie Abby Hocking Nutty browned butter brings pumpkin pie to the next level and gives it extra depth of flavor. Should you have any leftovers, they can be kept for two days in the fridge or at room temperature. Get the Recipe 06 of 22 Pumpkin Bisque with Spicy Shrimp Pumpkin and shrimp are the perfect pair in this creamy pumpkin bisque with leeks, white wine, and spices. The soup is even better if you make it a day in advance of serving. You can get ahead on the shrimp stock, too — it can be made up to two days in advance and refrigerated, or frozen for up to two months. Get the Recipe 07 of 22 Candied Pumpkins with Piloncillo and Cinnamon Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Calabaza en tacha, a Mexican dessert traditionally prepared for Día de los Muertos, was the inspiration for these candied pumpkins drenched with a rich syrup made from piloncillo cones, an unrefined, molasses-laden Mexican cane sugar. Small sugar pie pumpkins have more concentrated sugars, making them perfect for this simple dessert. As the pumpkin wedges cool, they soak up the syrup, resulting in custardy bites laced with cinnamon, clove, and a hint of orange. Serve leftovers mashed in a yogurt or ice cream parfait, churned into pumpkin ice cream, or alongside gingerbread cookies with crema drizzled on top. Get the Recipe 08 of 22 Pecan-Pumpkin Cream Pie Tara Donne This pie slices beautifully to reveal not one but two fillings: both pumpkin custard and gooey, syrupy pecan. Chef Joanne Chang's technique ensures the bottom of the pie shell is perfectly cooked and avoids sogginess. Cooling the blind-baked pie shell with weights keeps it hotter, and flatter, longer. Get the Recipe 09 of 22 Mini Spiced Pumpkins © David Malosh These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem. They'd make a great Halloween dessert. Get the Recipe 10 of 22 Spiced Pumpkin Lassi Marcus Nilsson For this thick and creamy pumpkin lassi from chef Rupam Bhagat of Ritu Indian Soul Food (formerly known as Dum Indian Soul Food) in San Francisco, be sure to use a nice, healthy squash for a smooth texture and rich flavor. If you want a thinner consistency, add water gradually 1/4 cup at a time. Get the Recipe 11 of 22 Pumpkin Pancakes Abby Hocking Pumpkin butter adds a sweet and spicy flavor to these classic buttermilk pancakes, and a boost of moisture. Cooking them over moderately low heat ensures each pancake cooks through, and gets a perfect golden color with a lightly crispy bite. Serve with extra pumpkin butter, or melted butter and drizzles of maple syrup. Get the Recipe 12 of 22 Pasta with Pumpkin Brown Butter Sauce Abby Hocking A classic browned butter and sage sauce gets a boost of fall flavor from pumpkin butter. Be generous with the Parmigiano-Reggiano — its salty, savory bite adds the perfect hit of umami flavor to this satisfying pasta dish. Get the Recipe 13 of 22 Greens-and-Cheese-Stuffed Cinderella Pumpkin Photo by Jennifer Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Inspired by chef Cassie Piuma's squash spanakopita at her restaurant, Sarma, in Somerville, Massachusetts, this stuffed pumpkin is filled with a nutty, creamy blend of Gruyère and feta cheeses; sweet, anise-scented fennel; and hearty green lacinato kale for a stunning vegetarian main dish fit for any holiday table. After roasting and before stuffing, scrape the inside of the pumpkin to loosen about three cups of the sweet, tender flesh to yield a flavorful base for the kale filling. Use a gentle hand when scraping to leave the pumpkin walls intact. Get the Recipe 14 of 22 Pumpkin Hummus © Christina Holmes Canned pumpkin gives hummus a warm, golden-orange glow in this quick and easy recipe from Food & Wine's Justin Chapple. Serve it with plenty of pita chips and/or crudités. Get the Recipe 15 of 22 Pumpkin Tiramisu Layers of silky pumpkin mousse and coffee-dipped ladyfingers create a spectacular tiramisu that yields 12 (12!) servings. It's perfect for fall dinner parties, or as a Thanksgiving dessert. Get the Recipe 16 of 22 Pumpkin Muffins with Crumb Topping These moist and tender lightly spiced muffins have a luscious cream cheese filling that is complemented by the cinnamon-y crumbs on top. They can be stored in an airtight container at room temperature for up to three days. Get the Recipe 17 of 22 Pumpkin Parfaits © Christina Holmes Food & Wine's Justin Chapple layers super-speedy pumpkin mousse with whipped mascarpone cream and crushed chocolate wafer cookies for his gorgeous, fall-ready parfaits. The layers make a striking visual, contrasting white against orange and dark brown. Get the Recipe 18 of 22 Pumpkin-Banana Bread French Toast Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn This rich Pumpkin-Banana Bread French Toast is the flavor of fall on a plate. The pumpkin and banana in the bread are balanced by warm spices like cinnamon and nutmeg, which highlight the sweetness of the bread. For the best taste, use the ripest bananas you can find. After being dipped in the custard and cooked in butter, the bread slices get a crispy, toasty, and almost caramelized exterior that yields to a deliciously soft interior. Maple syrup, butter, and pepitas are the perfect finishing touch — the pepitas add some crunch and salt to balance the sweetness. Get the Recipe 19 of 22 Curried Pumpkin and Buss Up Shut (Paratha Roti) Photo by Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Chef Nina Compton's Curried Pumpkin is packed with warm spices, aromatic ginger, and rich coconut milk for a perfectly balanced bite. Fresh habanero chiles add a touch of fruity heat to the chunks of tender pumpkin and softened callaloo leaves. Buss up shut gets its name from "busted-up shirt," which describes the flatbread's torn, crinkled texture, perfect for sopping up flavorful curry. Drizzle the curry with pumpkin seed salsa for a mild crunch and punch of garlic. Get the Recipe 20 of 22 Pumpkin Layer Cake with Mascarpone Frosting © Con Poulos This classic pumpkin cake from Justin Chapple is perfectly moist and delicately spiced. The simple vanilla buttercream frosting gets a lovely tang from the mascarpone that's blended in. Get the Recipe 21 of 22 Whole Baked Pumpkin Soup Aubrie Pick Baking pumpkins whole traps steam inside the vegetable, resulting in a lush, velvety pumpkin puree, and making the skins easy to remove. A simple reduction of dry white wine mingles with butter to balance the sweetness of the pumpkin. The recipe was one prepared by Copenhagen chef Christian F. Puglisi at a week-long culinary retreat at Rocca delle Tre Contrade in Sicily. Get the Recipe 22 of 22 Cream Cheese Pumpkin Bars Sarah Kieffer Sarah Kieffer's gently spiced pumpkin bars are the perfect segue into autumn treats. The cream cheese enhances the pumpkin filling without making everything too sweet. As Kieffer writes, "I like pumpkin pie alright, but in all honesty I will always take a slice of anything else over it, especially if cheesecake is an option. But pumpkin pie swirled into cheesecake? I will never say no." 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