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12+ Savory Pumpkin Recipes to Enjoy this Fall

Updated: August 20, 2024 / By: Cassie Johnston / This post may contain affiliate links. Please read our disclosure policy

White casserole dish filled with Pumpkin and Black Bean Vegan Enchiladas

When the weather starts to cool off and the leaves start to turn, that's when I whip out the pumpkin! Pumpkin is a must-use ingredient in my house come autumn. I personally make sure my pantry is stocked with both canned pumpkin and fresh pumpkin to get me through all the amazing sweet and savory pumpkin recipes I like to make in the fall.

We've compiled a list of some of our favorite savory pumpkin recipes for you to try. You'll find classic pumpkin dishes on here (like, say, a pumpkin soup), but also plenty of creative takes on fall's favorite flavor. Before we dig into the list, let's make sure we cover pumpkin basics.

When is it best to use canned pumpkin versus fresh pumpkin?

If you want the smooth texture, moisture, and flavor of pumpkin (like in a soup or sauce), that's when you want to reach for the canned pumpkin puree (not canned pumpkin pie filling). With a little bit of elbow grease, you can also process fresh pumpkin to delicious pumpkin puree that you can use in place of canned pumpkin.

If you want actual chunks of pumpkin in your final dish, that's when you'll need to get your hands on a fresh pumpkin.

Pile of pie pumpkins.

How do you prepare a fresh pumpkin for cooking?

I have two ways of preparing a fresh pumpkin, depending on how I plan to use it.

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  • If you plan to chop it up and use it in pieces: Wash the dirt off the pumpkin and remove the skin (a Y-shaped peeler makes this much easier). Then, cut it in half and scoop out the seeds and stringy guts. From there, you can cut the pumpkin flesh into whatever size pieces you need.
  • If you plan to make pumpkin puree: Slice the pumpkin in half (no need to peel), and after you roast the pumpkin to make it soft and blendable, you'll be able to scoop the pumpkin right out of the skin. We have a full tutorial on making pumpkin puree that you can follow for more information.

Protip: Keep the seeds!

Don't toss those seeds! Use them to make our flavored roasted pumpkin seeds

Wedges of pumpkin on a marbled background.

Can I freeze fresh pumpkin chunks to make these recipes later?

Absolutely! Just prepare it as you would for cooking, and then flash freeze it flat in one layer. Once frozen, transfer to your preferred freezer container (vacuum sealer bags, zip-top freezer bags, glass food storage containers, etc.)

Cassie Johnston

Cassie is a holistic nutritionist, cookbook author, and all-around food lover. She grew up cooking dinner with her parents every evening, and her passion for home cooking has been strong ever since. Cassie is the author of two published cookbooks (Cooking with Greek Yogurt and Chia, Quinoa, Kale, Oh My!) and dozens of recipes published in major magazines and newspapers. Cassie has been sharing her award-winning recipes on Wholefully since 2010. She loves dark chocolate, homegrown tomatoes, motorsports, and anything that sparkles. She lives in Indiana with her family on a small homestead.

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4 Comments

  1. Pumpkin can also be cooked in the instant pot! It’s my favorite method to cook pumpkin before I make it into puree. No peeling…I just wash it, cut off the stem and scrape out the seeds. Put in one cup of water, then plop the pumpkin on the trivet inside the instant pot. Pressure cook on high for 13 minutes, and quick release. When it’s done, I use pot holders to carefully pull out the trivet with the pumpkin and place in on a plate. The skin practically falls off, and it takes just a couple of minutes to remove it. I let it cool and puree it in my food processor. I find it much easier that trying to peel, chop, and boil, or even roasting in the oven. I think it’s the best method!

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