If pumpkin has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 389 recipes to try it in.
Pumpkin is a winter squash with sweet, dense orange flesh that cooks into both savory and sweet dishes. It is far more than a pie filling; the flesh blends into soups and risotto, the seeds roast into a snack, and the puree quietly enriches baked goods.
The variety that matters in the kitchen is the sugar or pie pumpkin, smaller and sweeter than the giant carving kind. Those big jack-o-lantern pumpkins are bred for size, not eating. Their flesh cooks up watery and stringy, and a pie made from one sets loose.
Look for a small, firm pumpkin with deep orange skin and no soft spots.
For the cleanest flavor, roast it dry. Halve the pumpkin, scoop the seeds, and roast it cut-side down at 375°F (190°C) for 45 to 60 minutes until a knife slides through the flesh easily. Then scoop the soft flesh from the skin and puree it.
Dry heat concentrates the sugars in a way that steaming or boiling never will, because added water just dilutes the flavor you roasted in.
Pureed pumpkin stands in for mashed potato in shepherd's pie, where its sweetness balances the savory beef and the texture turns silkier. Stir it into oatmeal or a Pumpkin Oatmeal Ring as it cooks and the flesh thickens the dish on its own.
In baking, pumpkin puree replaces oil or butter one-to-one in muffins and quick breads, adding moisture without grease. It works in yeast doughs too, as in Pumpkin Cinnamon Rolls.
Its sweetness loves warm spice. Cinnamon, nutmeg, ginger, and clove are the classic quartet, with brown sugar and maple syrup behind them and vanilla tying it together.
On the savory side it leans earthy, so sage, rosemary, mushrooms, and salty Parmesan all sit comfortably against its mild flesh. A Caribbean curry like Colombo De Giraumon shows how well it takes hot spice, and a smooth Pumpkin & Avocado Oil Soup shows its softer side.
In soup, pumpkin tempers acidity. Add the puree to a sharp tomato base and the whole pot turns rounder and richer, not because it thickens but because it harmonizes the flavor.
The seeds, roasted with salt and a little chili powder, are worth keeping every time you break a pumpkin down.
Here is the trap that catches people every fall. Canned pumpkin and canned pumpkin pie filling are not the same thing. Pure canned pumpkin is just cooked, strained squash.
Pie filling already has sugar and spices stirred in, sometimes a thickener too, so dropping it into a recipe written for plain puree throws off the sweetness and the set. Read the label and buy the can marked 100% pumpkin.
Canned pure pumpkin is actually the steadier choice for custards and a Pumpkin Cheesecake, because its lower, consistent moisture sets reliably where fresh roasted can run wet. Fresh roasted still wins on flavor in soups and savory dishes.
Out of pumpkin entirely, butternut squash is the closest match: similar texture and sweetness, a touch less earthy, swapped one-to-one. Sweet potato works in bakes and soups but runs sweeter, so trim the sugar a little. Carrot covers the color and body in savory pots without much of the sweetness.
Buy small sugar pumpkins, roughly 4 to 6 inches across, that feel heavy for their size. Skip the big carving pumpkins; they are bred for looks, and the flesh is watery and stringy.
A whole pumpkin keeps for two to three months in a cool, dry pantry. Once you cut it, wrap the pieces tightly and refrigerate, then use within about a week.
To freeze, roast and puree the flesh first, then pack it flat in freezer bags. It keeps for up to a year and thaws fast. Freezing it in 1½-cup portions is handy, since that is about what one pie or two batches of muffins needs.
One bit of trivia for the table: pumpkin is botanically a fruit, but the kitchen treats it as a vegetable, and that is the version that matters at dinner.
Specific kinds of pumpkin and the recipes that use them.
Canned pumpkin is a purée of pie pumpkin flesh.
This food is low in Saturated Fat and very low in Cholesterol and Sodium. It is also a good source of Vitamin E (Alpha Tocopherol), Pantothenic Acid, Magnesium, Phosphorus, Potassium, and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Iron, and Manganese.
A large portion of the calories in this food come from sugars.
Where to find pumpkin: Pumpkin is usually found in the asian section or aisle of the grocery store or supermarket.
Food group: Pumpkin is a member of the Vegetables and Vegetable Products US Department of Agriculture nutritional food group.
| Amount | Weight |
|---|---|
| 1 cup | 245 grams |
There are 629 recipes using and its varieties.
Savory pumpkin biscuits with whole wheat, wheat germ, bran, and a clever clove of garlic to balance the sweetness. Drop biscuits with a spoonbread interior, no butter or eggs needed.
Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.
Hands-off bread machine pumpkin bread spiced with pumpkin pie spice, yielding a tender yeast loaf with subtle sweetness and warm autumn flavor.
Nonfat eggless pumpkin pie made with liquid egg substitute, evaporated skim milk, and brown sugar substitute. A diabetic-friendly Thanksgiving dessert with classic pumpkin pie spice.
Dave's light pumpkin pie uses artificial sweetener, skim milk, and nonfat evaporated milk for a holiday-classic flavor with significantly less fat and sugar. Thanksgiving dessert you can serve guilt-free.
Traditional pumpkin pie made with sweetened condensed milk, two eggs, pumpkin puree, and warming cinnamon, ginger, and nutmeg. The Eagle Brand classic that ends up on Thanksgiving tables for a reason.
Frosty gingersnap pumpkin pie skips the oven entirely. A spicy gingersnap crust holds a frozen pumpkin-ice cream filling, ready to slice straight from the freezer for Thanksgiving dessert.
Curried pumpkin soup with sweet pumpkin puree, golden sauteed onions, warm curry powder, and a swirl of half-and-half. A silky, autumn-spiced soup garnished with pepitas or chives.
Moist pumpkin bread with cinnamon, pumpkin pie spice, and optional toasted walnuts. Large-batch quick bread that yields two loaves perfect for fall gifting, freezing, or holiday breakfasts.
Classic Thanksgiving pumpkin pie with cinnamon, ginger, and cloves bound by evaporated milk and eggs in a flaky shell. The straightforward holiday standard, two pies from one batch.
Karen's pumpkin pie uses fresh roasted pumpkin, heavy cream, brown sugar, warm spices, and a splash of whiskey for the richest holiday pie. From-scratch Thanksgiving classic.
Old-fashioned pumpkin pie with molasses, evaporated milk, and the four classic spices: cinnamon, ginger, cloves, and nutmeg. The grandmother-style holiday pie with a deep, dark filling.
Classic homemade pumpkin pie with a from-scratch shortening crust and a custard filling spiced with cinnamon, ginger, nutmeg, and clove. Real evaporated milk and whole eggs, no shortcuts.
Soft pumpkin chocolate chip cookies with cinnamon and a tender, cake-like crumb. A fall favorite that turns one cup of pumpkin puree into 36 chewy, spiced cookies.
Halloween pumpkin pie with a from-scratch pastry crust, silky spiced custard, and fresh grated ginger for a livelier kick than the usual canned pie. The kind of pumpkin pie that earns its place on the autumn table.
Light pumpkin pie sweetened with brown sugar, honey, and low-calorie sweetener, blended with non-fat milk for a creamy custard that skips the heavy cream without losing the warm ginger-cinnamon-nutmeg punch.
Pumpkin pie deepened with brown sugar and a warming hit of mace, ginger, and clove. Evaporated milk gives the custard its silky, sliceable set, while a hot oven start locks in that classic glossy top.
Honey-wheat pumpkin muffins fold pumpkin purée and walnuts into a half-whole-wheat batter sweetened with honey. A wholesome 30-minute breakfast muffin with autumn flavor.
A vegan pumpkin pie with a silky tofu-set custard, spiced with cinnamon, ginger and mace and sweetened with molasses, in a flaky from-scratch crust. An egg- and dairy-free holiday classic.
Easy creamy pumpkin pie made with brown sugar, evaporated milk, and a simple cinnamon-allspice-ginger spice blend. A no-fuss Thanksgiving classic that mixes in one bowl.
Vegan pumpkin biscuits use silken tofu and pumpkin puree instead of butter for a tender, whole-wheat morning bake spiced with cinnamon, ginger, and nutmeg. No dairy, no eggs, ready in 25 minutes.
Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.
Fluffy pumpkin spice waffles with warm cinnamon, allspice, and ginger folded into a tender batter. Top with toasted pecans and maple syrup for an autumn breakfast worth waking up for.
Japanese-style Frittata seasoned with Australian native spices and served with Australian Bush Tomato Chutney.
Pumpkin muffins with cinnamon, golden raisins, and walnuts. Lightened up with skim milk, canola oil, and extra egg whites for a tender crumb without the butter weight.
Vegan pumpkin or squash pie with silken tofu, honey or maple, molasses, and a hint of coriander and almond extract. Egg-free and dairy-free, with custard-like texture from blended tofu.
Pleasure's Pumpkin Pie: a lighter Thanksgiving pie made with whipped egg whites and skim evaporated milk, packed with cinnamon, ginger, nutmeg, and allspice for classic fall warmth.
Pumpkin whoopie pies sandwich pillowy spiced pumpkin cookies around fluffy vanilla filling. A New England fall classic with cinnamon, ginger, and clove warmth in every bite.
Snack pumpkin muffins with pumpkin puree, cinnamon, and an optional sliced almond topping. Small-batch (4 muffins), ready in 35 minutes, perfect for a single serving or two cookies and tea.
Harvest time pumpkin soup: creamy pureed pumpkin, potato, and carrot enriched with butter and a savory splash of soy sauce, finished with sour cream and chives. A velvety vegetarian autumn bowl.
Whole grain spice pumpkin muffins with whole wheat pastry flour, bran, honey, dates, and raisins. Naturally sweetened, fiber-rich fall muffins with warm spices and orange zest.
Vegan pumpkin pie made with silken tofu instead of eggs and cream, sweetened with date sugar and molasses. Silky custard texture with classic Thanksgiving spice.
Breakfast pumpkin muffins with pumpkin puree, cinnamon, and a tender shortening-based crumb. A simple twelve-muffin batch that's ready in 30 minutes for fall breakfasts.
Cool and creamy pumpkin pie folds whipped cream into a butterscotch-pudding pumpkin filling spiced with cinnamon, ginger, and nutmeg, then chills in a cinnamon-sugar-glazed crust. A no-bake pumpkin pie that skips the oven entirely.
Enjoy the Autumn season with these scrumptious muffins that don't take long to make!
Easy two-ingredient pumpkin ice cream made by stirring canned pumpkin into softened vanilla ice cream. A no-cook fall dessert ready in minutes.
Cream of pumpkin soup with coriander, curry powder, and a finishing drizzle of walnut oil. Smooth, golden, and ready in an hour using fresh or canned pumpkin.
A very moist, custardy pumpkin pie spiced with cinnamon, ginger, nutmeg and clove. Lightened up with sugar substitute and skim milk for a lighter slice on the Thanksgiving table.
Elegant creamy pumpkin soup from fresh roasted pumpkin, enriched with cream and served in a hollowed pumpkin shell for impressive fall entertaining.
Pumpkin and chickpea soup with caramelized onions, fresh pumpkin, soaked chickpeas, and a hint of honey. Hearty vegan, high-fibre soup ready in an hour.
Dairy-free pumpkin pie blends silken tofu into the custard in place of evaporated milk, for a smooth, traditional-tasting pumpkin pie with no dairy. An easy blender filling for the holidays.
Cream of pumpkin soup with fresh or canned pumpkin pureed with onions, celery, garlic, and thyme, finished with cottage cheese for silky body. Lighter take on a Thanksgiving classic.
Pumpkin pie spiked with a half cup of whiskey for grown-up depth, made with canned pumpkin and warm cinnamon, ginger, and clove. A boozy holiday classic that bakes into two custardy pies.
Pumpkin nut pie baked in a buttery nut cookie crust with brown sugar, warm spices, and evaporated milk. Topped with brown sugar whipped cream for a nuttier twist on the holiday classic.
Pumpkin layer cake with cooked fresh pumpkin, warm cinnamon, and a tender, moist crumb. A two-layer Thanksgiving and Christmas cake that's lighter than spice cake but just as comforting.
Pumpkin pie with ginger cookie crust trades pastry for crushed gingersnaps and lightens the filling with applesauce, maple syrup, and egg whites. A holiday pie with serious spice and a leaner profile.
Give the traditional pumpkin bread a new twist by adding some freshly grated lemon zest and freshly squeezed orange juice. They add some deliciously citrus taste to the moist pumpkin bread. Be sure to make enough, because everyone will ask for a second slice.
Chock full of pecans and well spiced, perfect snack for a cooler Autumn day.
Pumpkin pie sweetened with honey and molasses, lightened with whipped cream folded into the custard, in a buttery short pastry crust. A holiday classic with a silkier-than-usual filling.
Pumpkin cake roll spirals a spiced pumpkin sponge around a tangy cream cheese filling. Classic Thanksgiving showstopper that slices into striking pinwheels of orange and white.
