15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (2025)

Though you may wait until mid-October to put out your Jack-o'-Lantern, you don't have to wait as long to put pumpkin to work in your kitchen—the fruit actually begins to ripen in September. Local farmers will continue to offer succulent, fleshy pumpkins throughout autumn, and since they hold up so well, you can often find them at local markets well into winter.

The best pumpkins for cooking are very different from those you would choose to decorate. The ubiquitous field pumpkin—which is 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.

In their original form, pumpkins can keep 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 the pumpkin whole and store it in a cool cellar. That way it can retain its freshness for up to three months. Once you've cut into a pumpkin, however, the pieces should be wrapped tightly and refrigerated; you have up to five days to use both the flesh and seeds.

28 Pumpkin Dessert Recipes, Including Everything from Pies to Cheesecake

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Roasted Pumpkin With Shallots and Sage

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (1)

Sweet, tender sugar pumpkin is roasted with olive oil, sage, and shallots for an easy side dish on its own or tossed with rice, couscous, or pasta. In place of sage, you could use another robust herb, such as thyme, rosemary, or oregano.

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Mashed Potatoes With Pumpkin and Greens

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (2)

Give mashed potatoes a colorful, healthy upgrade by adding pumpkin and chard to the mix.

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Pumpkin and Pecorino Gratin

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (3)

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.

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Sugar Pumpkin Pasta With Garlic and Walnuts

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (4)

So very fall! This whole-wheat pasta dish is hearty, not heavy, and full of flavor thanks to cubes of roasted sugar pumpkin, plenty of garlic, toasted walnuts, and a touch of umami from anchovies. Sure, you can skip the anchovies if you must, but we think you'll find they add so much flavor to the finished dish.

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Pumpkin Pie

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (5)

We're sneaking a pie in to this collection of fresh pumpkin recipes because it's made with fresh—not canned—pumpkin and it's just so good. This pie has 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.

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20 Seasonal Recipes That Start With Canned Pumpkin Puree

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Roasted Pumpkin

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (6)

Our recipe for basic roasted pumpkin is simple and very 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 and use it for Mashed Pumpkin with Cumin and Maple.

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Roasted Squash, Apple, and Cipollini Onion Salad

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (7)

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.

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Roasted Pumpkin Soup

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (8)

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.

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Coconut, Fish, and Pumpkin Stew

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (9)

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.

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White Bean and Sausage Stew in Pumpkin Bowls

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (10)

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.

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Rigatoni With Roasted Pumpkin and Goat Cheese

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (11)

This easy, satisfying pasta dish is full of tender roast pumpkin and tangy goat cheese. For an even quicker dinner, roast the pumpkin ahead of time and heat it up just before tossing with the rigatoni.

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Beef, Pumpkin, and Shiitake Soup

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (12)

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.

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Pumpkin Soup With Wild Rice and Apples

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (13)

You can't go wrong with a tasty meal that doubles as décor. Mini pumpkins are filled with creamy pumpkin soup, then topped with chewy wild rice, crunchy almonds, and juicy apples. To serve this recipe as an entrée, add a protein (like roasted chicken or turkey) and more rice per pumpkin.

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Pumpkin Dip

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (14)

Give your next dip a fall-forward twist with this savory pumpkin version. Enjoy it with chopped vegetables, butter crackers, or crusty bread for a mouthwatering appetizer or snack.

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Maple Roasted Pumpkin Salad

15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (15)

Leafy green salad gets a seasonal upgrade with maple-sweetened roasted pumpkin. Crumbled feta cheese offers a tangy and creamy element, but you can use goat cheese or bleu cheese as well.

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15 Fresh Pumpkin Recipes for Fall, From Soup and Stew to Pasta and Pie (2025)

FAQs

Is fresh pumpkin better than canned for pie? ›

Canned pumpkin is more convenient, helps save time, and isn't as messy as breaking down and de-seeding a large pumpkin. Fresh pumpkin is more fresh-tasting. It can be less expensive (depending on how much pumpkin you're using) and definitely doesn't contain fillers.

How do you use fresh pumpkin instead of canned pumpkin? ›

Peel the pumpkin and cut it into chunks. Place in a saucepan and cover with water. Bring to a boil and cook until the pumpkin chunks are tender. Let the chunks cool, then purée the flesh in a food processor or mash it with a potato masher or food mill.

What part of the pumpkin do you use for pie? ›

To make pumpkin pie straight from a pumpkin, start by cutting a round cap out of the top of the pumpkin and then scooping out the stringy insides and seeds. Then, cut the remaining pumpkin shell into small cubes or slices and boil them over medium heat until they're soft.

How to enhance pumpkin flavor? ›

Cook It on the Stove

Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. This method helps reduce excess moisture, which gives the pumpkin a superior texture. It also releases the natural pumpkin flavor and helps reduce the metallic taste from the can.

What are 2 types of pumpkins perfect for pies? ›

Pumpkin Varieties for Cooking

Flesh of carving pumpkins are generally stringy, watery and bland, but can be used for making pies. The best varieties for making pumpkin pies are Baby Bear, Cinderella, Jarrahdale and Fairytale.

Is Libby's pumpkin puree real pumpkin? ›

Libby's, the quintessential canned pumpkin brand, uses a proprietary strain of the Dickinson pumpkin variety in their product, which is also often called a Dickinson squash. On Libby's website, it states that their product is 100 percent pumpkin.

How much fresh pumpkin equals 1 can? ›

How Many Cups in a Can of Pumpkin, Really? Fifteen ounces of canned pumpkin is just shy of 2 cups (16 ounces would be 2 cups). By comparison, a 3-pound pie pumpkin will likely give you enough puree for a recipe that calls for a can of pumpkin.

Does canned pumpkin need to be cooked before eating? ›

Pumpkin puree is made by steaming and pureeing squash so there are no added ingredients. Is canned pumpkin cooked? Yes, it's already been cooked via steaming. It's safe to eat canned pumpkin straight from the can, but it's infinitely better baked into a pan of pumpkin bars.

What is the difference between 100% pumpkin and pumpkin pie filling? ›

Pumpkin pie filling contains additional ingredients like sugar, spices, and thickeners. Flavor - Pure pumpkin puree has a slightly sweet, earthy taste. Pumpkin pie filling is sweeter with the fall flavors of cinnamon, nutmeg, and ginger.

Can dogs eat pumpkin? ›

Yes, dogs can eat pumpkin and it is actually often added to dog foods. Check the label of some dog treats and you may find pumpkin on the ingredient list there too. However, if you are feeding fresh pumpkin, you will need to be careful about which part you're feeding as the stem and leaves are covered in prickly hairs.

Do you peel pumpkin before cooking? ›

Depending on what type of squash you are using you might not need to peel it, with thinner skinned squash such as butternut squash you can eat the skin. For thicker skinned squash it is often easier to cut the squash into large wedges, roast, and then peel the skin off after it's cooked when it's softer and easier.

How do you keep the bottom crust of pumpkin pie from getting soggy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. The layer will absorb moisture and prevent the filling from turning the crust soggy.

Do you wash the inside of a pumpkin? ›

Once you're finished carving, rinse the pumpkin inside and out with water. Soak the entire jack o' lantern in a solution of 1 gallon water to 1 tablespoon bleach for 15 minutes. Remove and allow the pumpkin to air dry. Coat the interior with vegetable oil or petroleum jelly to prevent mold and dehydration.

Which pumpkin puree is best for pie? ›

In this taste test, our Test Kitchen pros found that the biggest name in the pumpkin game does, in fact, make the best canned pumpkin on the market. Libby's 100% Pure Pumpkin is a favorite among our culinary crew.

Why is canned pumpkin better to use in baking? ›

Canned Pumpkin Delivers Consistent Results

That means your homemade puree can either yield a perfectly lush pumpkin pie from scratch or one that's unpleasant and watery. Because canned pumpkin has the same texture can after can, “you'll get a consistent result with your recipes every time,” explains Maggie.

How much fresh pumpkin equals a can? ›

Yield: One fresh (3-pound) pumpkin makes about 2 cups of pumpkin puree, as much as one (15-ounce) can from the store. Storage: Store fresh purée in the refrigerator and use within 1 week. Freezer: Scoop into a freezer bag or glass jars (leave ½ inch head space for expansion), label, date, and freeze for up to 3 months.

Is there a difference between pie pumpkins and regular pumpkins? ›

Pie pumpkins, also called sugar pumpkins, usually weigh 1 to 6 pounds. Their flesh is denser and sweeter that the bigger ones, which are called carving or jack-o'-lantern pumpkins. The biggies have a moister, softer interior with a bigger seed cavity, and the flesh tends to be stringier.

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