Fresh pumpkin recipes make the most of the seasonal fall fruit by combining it with sweet and savory ingredients that play up its mild, squash-like flavor.
15 Fresh Pumpkin Recipes to Make This Fall
Updated on Oct. 31, 2024
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Fresh Pumpkin Pie
Pumpkin pie starts with a can, right? Not so fast! Learn how to make a pumpkin pie from scratch.
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Pumpkin and Shrimp Ceviche
I’ve always loved the freshness of a good shrimp ceviche, and this one doesn’t disappoint. The pumpkin replaces the jicama, and it’s just barely cooked to offer a crunchy delight of fall flavor. It will taste best if you allow it to marinate overnight. —Robert Rossi, Independence, Louisiana
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Chipotle Pumpkin Butternut Soup
This comforting, warm soup will help to keep your spirits up in the fall. Using your garden goodies, warm spices are mixed with some heat from chipotle peppers in adobo sauce. You can use any beans you like and add fresh spinach or kale. —Teri Schloessmann, Tulsa, Oklahoma
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Pumpkin and Chicken Sausage Hash
This can be served as a side or as the main dish for breakfast, lunch or dinner. I like to serve it topped with poached or fried eggs for breakfast. —Valerie Donn, Williamsburg, Michigan
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Chicken with Sugar Pumpkins & Apricots
When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada
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Roasted Pumpkin Nachos
I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It's also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania
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Potato Pumpkin Mash
No more plain white mashed potatoes for us! I swirl fresh pumpkin into potatoes for a little extra holiday color. — Michelle Medley, Dallas, Texas
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Butternut Squash Butter
Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. —Wanda Richardson, Somers, Montana
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Pumpkin Harvest Beef Stew
By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. —Marcia O’Neil, Cedar Crest, New Mexico
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Air-Fryer Pumpkin Fries
Move over french fries—these homemade pumpkin fries are divine! Not only are they healthier than traditional fries, but they are simple to make and crisp up beautifully in the air fryer. The maple-chipotle dipping sauce is the perfect accompaniment. —Julie Peterson, Crofton, Maryland
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Roasted Pumpkin Salad with Orange Dressing
Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. —Sasha King, Westlake Village, California
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Maple Winter Squash Casserole
This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it—you really can’t go wrong! —Joanne Iovino, Kings Park, New York
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Sausage & Rice Stuffed Pumpkins
My children often request this dish. It also adds a great “wow” factor to a festive buffet table.—Andria Peckham, Lowell, Michigan
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Roasted Fall Vegetables
I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that’s not overpowering. —Juli Meyers, Hinesville, Georgia
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Pumpkin Puree
Homemade pumpkin puree can be used in most recipes that call for canned pumpkin. One three-pound pie pumpkin will yield about two cups of pumpkin puree, which is about what is in a 15-ounce can. —Taste Recipes Test KitchenFresh Pumpkin Recipes FAQ
Where do you buy fresh pumpkins?
Fresh pumpkins are widely available in the fall and winter, so you can easily buy pumpkins at various stores or markets. Most supermarkets will have them in stock, especially between Halloween and Thanksgiving. You can also visit a nursery or local farmers market, where there is likely to be an abundance of pumpkin and squash.
How do you cut up a fresh pumpkin?
Cutting a fresh pumpkin for a recipe differs from how you would carve a pumpkin. If cooking the pumpkin with the skin on, like for pumpkin puree, use a sturdy, heavy knife, such as a chef’s knife, to split the pumpkin in half. After removing the seeds, cut it into quarters or wedges, or leave it in two large pieces. Then it’s ready to cook.
To cut smaller chunks for roasting or sauteeing, you’ll need to peel the pumpkin. Rather than fighting the creases and thick skin with a vegetable peeler, use a sharp knife to cut off the skin, following the curve of the pumpkin. It’s a similar method to cutting a watermelon or citrus fruit. Once peeled, slice into wedges or planks, and then into cubes.
Is fresh pumpkin better than canned?
Fresh pumpkin and canned pumpkin are both fantastic but not always equal in recipes. The most obvious reason to choose a fresh pumpkin is if you want to cook it in wedges or cubes, similar to how you would use a butternut, acorn or delicata squash. On the other hand, canned pumpkin is better for baking because it is more consistent in texture and flavor, not to mention that opening a can saves a huge amount of time versus roasting, blending and straining a homemade puree.
