50 Pumpkin Puree Recipes

Use this fall favorite in dozens of chef-inspired recipes.

4. Chile. In a saucepan, brown 1 chopped onion, 1 chopped bell pepper, and 1½ lbs (680 g) ground beef in butter. Stir in 1 can (425 g) pumpkin puree, diced roasted tomatoes, drained black beans, and 2 cups water. Add 2 tablespoons each chili powder and adobo sauce (from a can of chipotle peppers). Simmer for 30 minutes.


5. Alfredo pasta. Sauté 10 sage leaves in 2 tablespoons (30 g) butter. Whisk in 1 cup each pumpkin puree and cream, and a pinch of nutmeg; simmer for 5 minutes. Stir in 12 ounces (340 g) of cooked pasta. Sprinkle with grated Parmesan.

6. Risotto. In a saucepan, sauté 1 chopped onion and 10 sage leaves in olive oil. Stir in 2 cups arborio rice. Stir in 1/2 cup white wine until absorbed. Gradually add 6 cups chicken broth, stirring until absorbed; stir in 3/4 cup pumpkin puree. Stir in 2 tablespoons (30 g) butter and 1 cup grated Parmesan.

7. Rice cutlets. Combine 2 cups cold leftover risotto (No. 6) with 1/2 cup grated Parmesan cheese; form into small patties. Dredge in flour, dip in beaten egg, then roll in breadcrumbs; chill for 20 minutes. Fry in a hot skillet with olive oil until crisp.

8. Quesadilla. Combine 1/2 cup pumpkin puree and 1 tablespoon adobo sauce (from a can of chipotle peppers). Spread on 2 wheat tortillas; sprinkle with shredded cheddar and top each with another tortilla. Cook in a hot, buttered skillet until golden brown. Cut into triangles.


9. Polenta. Combine 4 cups water, 1 cup pumpkin puree, and 2 bay leaves in a saucepan; bring to a gentle simmer. Stir in 1 cup polenta and cook, whisking, for 20 minutes until creamy. Stir in 2 tablespoons (30 g) butter and 1/2 cup grated Parmesan. Sprinkle with crumbled Gorgonzola.

10. Fried polenta. Prepare the polenta (No. 9); pour into a rectangular loaf pan and refrigerate overnight. Cut into slices, dust with flour, and fry in a hot, oiled frying pan until crisp.

11. Refried beans. In a saucepan, sauté a small chopped onion in olive oil until soft. Add two 14-ounce cans of pinto beans (drained) and 2 cups of water; simmer until thickened. Add 1 cup of pumpkin puree and mash.

12. Mashed potatoes. Cook 900 g (2 lb) peeled, quartered potatoes in boiling water for 20 minutes; drain. Soak 1 sprig of sage and 1/4 teaspoon of nutmeg in 1 cup of hot cream for 10 minutes; discard the sage. Mash together with the potatoes, 1 cup of pumpkin puree, and salt.

13. Pounded sweet potato. Cook 900 g (2 lb) peeled and quartered sweet potatoes in boiling water for 15 minutes. Drain; mash with 1 cup pumpkin puree, 55 g (2 lb) butter, 2 tbsp maple syrup, 1/2 tsp ground ginger, and salt to taste. Sprinkle with crumbled cooked bacon.

14. Gnocchi. Combine 2 cups cold, leftover mashed potatoes (No. 12) with 1 egg and 1.25 cups flour. On a floured surface, roll into ropes and cut into 1/2-inch pieces. Cook in boiling water until the gnocchi float to the surface. Toss with butter and grated Parmesan.


15. Twice baked potatoes. Prick 4 potatoes with a fork; bake 45 minutes at 400°F (200°C). Halve and scoop out the flesh; mash it with 1/2 cup each pumpkin puree, sour cream, and grated Cheddar, 2 ounces (55g) butter, 2 chopped green onions, 1 teaspoon salt, and a pinch of nutmeg. Place in potato skins; bake 20 minutes.

16. Deviled eggs. Halve 12 hard-boiled eggs. Mash the yolks with 1/3 cup each of pumpkin puree and mayonnaise, 1 teaspoon Dijon mustard, 1/2 teaspoon each of ground coriander and salt. Place on top of the egg whites.

17. Cucumber dipping sauce. Peel and grate 1/2 a cucumber; squeeze out the excess. Mix with 1 cup plain Greek yogurt, 1/2 cup pumpkin puree, 2 tablespoons chopped cilantro, and 1 chopped green onion, adding 3/4 teaspoon salt, 1/4 teaspoon each ground cumin and coriander.


18. Hummus. Puree 14-ounce can chickpeas (drained), 1 clove garlic, juice of 1 lemon, 5 tablespoons each pumpkin puree, tahini, and olive oil, and 2 tablespoons water; season with salt. Sprinkle with pumpkin seeds.

19. Fondue. Combine 2 cups of grated cheddar with 2 tablespoons of cornstarch. In a saucepan, simmer a bottle of pumpkin beer (350 ml). Stir in 1 cup of pumpkin puree and the cheese mixture until the cheese is melted. Add a pinch of nutmeg. Serve with bread cubes.

20. Cheese balls. In a food processor, puree 8 ounces (230 g) of goat cheese, 2 cups of grated Manchego cheese, 3/4 cup of pumpkin puree, and 1/2 teaspoon each of smoked paprika and salt. Form into 12 balls and roll in chopped pecans and pumpkin seeds.

21. Crostini. Combine 140g goat cheese, 1/3 cup pumpkin puree, 1 tsp maple syrup, salt and pepper. Spread on toasted baguette. Top with crumbled cooked bacon.

22. Corn porridge. Simmer 2 1/2 cups water, 1/2 cup pumpkin puree, and 3/4 cup instant cornmeal for 5 minutes. Stir in 2 tablespoons (30 g) butter and 1 cup grated cheddar.

23. Mustard with pumpkin. Mix 2 tablespoons each of pumpkin puree, grainy mustard and honey.

24. Hot cheese sandwich. Make pumpkin mustard (No. 23); spread on bread and sandwich with Jack cheese and cooked bacon. Fry in a hot, buttered skillet until golden brown.

25. Compound oil. In a food processor, puree 110g butter with 1/4 cup pumpkin puree, 2 tbsp chopped parsley and a pinch of pumpkin pie spice.

26. Vinaigrette dressing. Whisk together 2 tablespoons each apple cider vinegar, pumpkin puree, and 1 teaspoon Dijon mustard; stir in 1/4 cup olive oil. Season with salt and pepper.

27. Cocktails. Combine 1 cup ginger beer, 1/2 cup each pumpkin puree and bourbon, and 1 tablespoon lemon juice. Pour through a fine-mesh sieve into 2 glasses filled with ice.

28. Latte. In a saucepan, whisk together 2 1/2 cups milk, 1/4 cup sugar, 3 tablespoons pumpkin puree, 1 tablespoon vanilla extract, 1/2 teaspoon pumpkin pie spice, and 1/4 cup espresso; bring to a simmer. Pour into 2 mugs.

29. Cream cheese with pumpkin. In a food processor, puree 8 oz. of cream cheese, 1/3 cup of pumpkin puree, 1 tbsp. of maple syrup and 1/2 tsp. pumpkin pie spices.

30. French toast. Make a side slit in 4 thick slices of challah. Prepare pumpkin cream cheese (No. 29) and stuff each slit with 2 tablespoons. Whisk together 4 eggs, 1 cup milk and cream mixture, 1/4 cup maple syrup, and 1/4 teaspoon pumpkin pie spice; add bread and soak for 1 minute. Cook in a hot, buttered skillet until golden brown.

31. Pancakes. Whisk together 1 cup milk, 1/2 cup pumpkin puree, 2 tablespoons melted butter, and 2 eggs. Sift together 1 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, and 1/4 teaspoon salt; stir into the milk mixture. Fry 1/4 cup at a time in a hot, buttered skillet until golden brown.

32. Oatmeal. Simmer 1 1/2 cups skim milk, 1 cup quick-cooking oats, and 1/2 cup pumpkin puree for 1 minute. Stir in 2 tablespoons brown sugar, 1 tablespoon (15 g) butter, 1/2 teaspoon pumpkin pie spice, and a pinch of salt.

33. Yogurt. Combine 1 cup vanilla Greek yogurt, 1/4 cup pumpkin puree, and 1/4 teaspoon pumpkin pie spice.

34. Smoothie. Puree 1 cup each vanilla yogurt, pumpkin puree, and ice with 1 banana, 2 tablespoons honey, and 1/2 teaspoon pumpkin pie spice. Pour into 2 glasses.

35. Apple paste. Simmer 4 peeled and chopped apples, 1 cup water, 1/2 cup each sugar and pumpkin puree, the juice of 1 lemon, and a cinnamon stick over low heat, stirring occasionally, for 12 minutes. Mash with a fork.

36. Cornbread. Combine 1 cup each cornmeal and wheat flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt. Whisk together 1 cup each pumpkin puree and milk, 2 eggs, and 3 tablespoons melted butter; stir into flour mixture. Stir in 1 cup grated Pepper Jack cheese. Spread in a hot, greased 10-inch cast-iron skillet. Bake at 400°F (200°C) for 30 minutes.

37. Focaccia. Combine 3/4 cup pumpkin puree, 1 tablespoon olive oil, and 1 teaspoon chopped rosemary. Roll out 1 pound pizza dough to a 10 x 12-inch (25 x 30 cm) sheet; top with the pumpkin mixture, grated Parmesan, and some rosemary. Bake on a preheated pizza stone at 450°F (230°C) until golden brown, 8-10 minutes.

38. Quick bread. Whisk together 1 cup pumpkin puree, 2 eggs, 4 oz melted butter, 1/2 cup sour cream, and 1 teaspoon vanilla. Combine 1 1/2 cups flour, 3/4 cup sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon each baking soda and salt; stir into pumpkin mixture. Bake in a greased 9 x 5 inch loaf pan for 1 hour at 350°F (180°C).

39. Cranberry and nut muffins. Make Quick Bread (No. 38), adding 3/4 cup each dried cranberries and chopped pecans to the batter. Divide among 12 lined muffin tins; bake for 25 minutes at 350°F (180°C).


40. Spicy pie. Beat 110g softened butter and 3/4 cup sugar with a mixer until fluffy, then beat in 2 eggs, 1/2 cup pumpkin puree and 1/2 teaspoon vanilla. Sift 1 cup flour, 1 teaspoon pumpkin pie spice, 1/2 teaspoon each baking powder and baking soda, and 1/4 teaspoon salt; fold into the pumpkin mixture. Bake in a greased 20cm square baking pan for 25 minutes at 180°C.


41. Cupcakes. Double the ingredients for No. 40 Cake; bake in 18 lined muffin tins for 25 minutes. Cool. Beat together 8 oz. cream cheese, 2 oz. softened butter, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla; frost cupcakes.

42. Cookies. Beat 6 tablespoons softened butter and 1.3 cups sugar with a mixer until fluffy; beat in 1 cup pumpkin puree, 1 egg, and 1 teaspoon vanilla. Whisk together 2 cups flour, 1 teaspoon each baking soda and cinnamon, and 1/2 teaspoon salt; stir into the pumpkin mixture. Drop 1 tablespoon at a time onto greased baking sheets. Bake for 12 minutes at 200°C; cool. Combine 1/2 cup powdered sugar with 1 tablespoon milk; spread on cookies.

43. Sandwich cookies. Make cookies (No. 42); do not frost. Assemble sandwiches with chocolate-hazelnut spread.


44. Scones. Combine 2 cups flour, 1/3 cup sugar, 1 tablespoon baking powder, and 1 teaspoon pumpkin pie spice. Using a pastry cutter, fold in 110g cubed butter. Whisk together 2/3 cup pumpkin puree and 3/4 cup cream; fold into the flour mixture. On a floured surface, flatten the dough with your hands into an 8-inch square, then cut into 16 triangles. Transfer to a baking sheet and bake at 400°F (200°C) for 20 minutes.

45. Cheesecake. In a food processor, puree 1 cup pumpkin puree, 8 oz cream cheese, 1/2 cup sugar, 3 eggs, 1/4 cup each sour cream and maple syrup, 1/2 teaspoon cinnamon, and a pinch of salt. Pour over the crust. graham crackers 23 cm in size; bake for 45 minutes at 180°C until the filling is set.

46. ​​Pudding. In a saucepan, combine 2 cups each coconut milk and pumpkin puree, 3/4 cup sugar, 3 tablespoons cornstarch, 3 egg yolks, 1/4 teaspoon each almond extract and salt; bring to a boil and cook, stirring, for 10 minutes until thickened. Cool.

47. Bread pudding. In a large bowl, whisk together 1 can (16 oz) pumpkin puree, 2 cups milk, 3 egg yolks, 1/2 cup each sugar, and chopped pecans. Stir in 16 oz (45 oz) cubed cinnamon raisin bread and 2 sliced ​​apples. Spread into a greased baking dish and refrigerate for 2 hours, then bake for 45 minutes at 375°F (190°C) until set.

48. Caramel sauce. Whisk together 3/4 cup caramel sauce, 1/2 cup pumpkin puree, and 2 tablespoons bourbon. Serve with ice cream.

49. Milkshakes. In a blender, combine 500 ml vanilla ice cream, 1 cup pumpkin puree, 1/2 cup milk, 2 tablespoons maple syrup, and 1/2 teaspoon pumpkin pie spice. Divide between 2 large glasses.

50. Frozen yogurt. Make smoothie (No. 34) using just 1/4 cup honey. Churn in an ice cream maker; place in the freezer.







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