16 Of The BEST Pumpkin Recipes! (2024)

I love fall because I can finally start eating pumpkin again! I’m one of those people who loves pumpkin so much that I will eat it all year. Here are 16 of the best pumpkin recipes I like to use!

16 Of The BEST Pumpkin Recipes! (1)

16 Of The BEST Pumpkin Recipes

I LOVE anything pumpkin. I think if there were a food shortage and I could only have one food it would be pumpkin! I just LOVE it and could eat it all year. Here are some of our best pumpkin recipes that I use all the time. A few of these are fromourDining On A Dime Cookbook so if you love them a much as we do, grab a copy so you can have them all the time!

This easy pumpkin bars recipe makes super delicious spice bars with a cake like consistency! It’s a wonderful treat and a great way to use pumpkin!

16 Of The BEST Pumpkin Recipes! (2)

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Easy Pumpkin Bars Recipe

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Ingredients

⅓ cup sugar
⅓ cup oil
1 (15 oz.) can pumpkin
3 eggs
1 (15 oz.) yellow cake mix
3 tsp. pumpkin pie spice
½ cup walnuts or pecans (optional)
1 can vanilla frosting
3 oz. cream cheese, softened

Instructions

Preheat oven to 350°. Grease and flour a 15x10x1 inch jelly roll pan. Combine sugar, oil, pumpkin and eggs. Beat on high for 1 minute. Add cake mix and pumpkin pie spice. Mix 2 minutes on high speed. Fold in nuts, if desired.

Pour into the pan and bake 25-35 minutes or until a toothpick inserted in the center comes out clean.

Combine the frosting and cream cheese until smooth. Frost cooled bars. Store in the refrigerator.

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Starbucks Copycat Pumpkin Latte Recipe

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Ingredients

1 cup milk (any % is fine or even ½ milk and ½ half and half)
2 Tbsp. pumpkin puree
1 Tbsp. sugar (white or brown)
1 tsp. vanilla
¼ teaspoon pumpkin pie spice (or 1/8 tsp. cinnamon, tiny pinch nutmeg, tiny pinch cloves)
¼ cup strong coffee or espresso
whipped cream

Instructions

Add the milk, pumpkin, sugar, vanilla and pumpkin pie spice to a small saucepan over medium-high heat. Bring almost to a boil. (Or you can microwave it until very hot but not boiling.)

Remove from heat and add to a blender. Blend on high until the milk begins to froth, about 2 minutes. (A hand blender works great for this.)

Divide the milk mixture between two mugs. Add the coffee slowly down the side so you don’t disturb the milk froth. Add a squirt of whipped cream and top with a pinch of pumpkin pie spice and whipped cream. Serves 1. (Just double the recipe for each additional person you want to serve.)

16 Of The BEST Pumpkin Recipes! (4)

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The Best Homemade Pumpkin Pie

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Ingredients

1 pie crust
2 eggs
1 (15 oz.) can pumpkin
¾ cup sugar
½ tsp. salt
1 tsp. cinnamon
½ tsp. ground ginger
¼ tsp. ground cloves
1 (12 oz.) can evaporated milk

Instructions

Bake pie crust at 350 degrees for 1-2 minutes until crust starts to puff with small bubbles. Watch carefully. Then remove from the oven.

Blend all ingredients together in a bowl. Pour into pie crust and bake at 425° for 15 minutes. Then turn the oven down to 350° for 45 minutes. When a knife is inserted into the center of the pie and comes out clean, it is done. Makes one pie.

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Pumpkin Pie Spice Recipe

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Ingredients

1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cloves

Instructions

Mix the ingredients and store in an airtight container.

16 Of The BEST Pumpkin Recipes! (6)

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2 Ingredient Pumpkin Muffins Recipe

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This Easy Pumpkin Muffin Recipe is a two ingredient recipe starting with cake mix that’s easy and yummy! It’s a quick and easy treat that’s a great way to use extra pumpkin or pumpkin that you got on sale!

  • Author: Sarah D.

Ingredients

1 cake mix (any flavor works, but chocolate is our hands down favorite!)
1 can pumpkin or 2 cups mashed cooked pumpkin
1 cup mini chocolate chips (optional)

Instructions

  1. Beat the ingredients together with an electric mixer until smooth. (It will be really thick.)
  2. Add 1 cup mini chocolate chips and stir.
  3. Line muffin tins with paper muffin cups and spray with non-stick spray.
  4. Use an ice cream scoop to put the batter into the muffin cups. (I can get 24 from one box of mix.)
  5. Bake at 350° for 20 minutes, until a toothpick inserted in the center comes out clean.
  6. Cool and frost if desired.

Notes

  • My family likes these muffins just as they are when they are hot from the oven.
  • Spice cake mix is great – add white chocolate chips, peanut butter chips or butterscotch chips.
  • I have made pumpkin muffins with white cake mix and yellow cake mix too. They have around 120 calories a piece with the mini chocolate chips and are virtually fat free. If you are on weight watchers they only count as 1 point.
  • This is a fabulous way to sneak some vitamin A rich veggies in on the kids. Just don’t let them see you put the pumpkin into the muffins and they will never know it is there. These are more moist than name brand very expensive double chocolate chip muffins.

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Easy Pumpkin Roll Recipe

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Ingredients

3 eggs
1 cup white sugar
⅔ cup canned pumpkin
¾ cup all-purpose flour
½ tsp. cinnamon
1 tsp. baking soda
½ cup walnuts, chopped
powdered (confectioners) sugar for dusting
1 cup confectioners sugar
¾ tsp. vanilla
2 Tbsp.butter, softened
8 oz. cream cheese

Instructions

Preheat oven to 375°. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper well.

In a large bowl, beat the eggs on high for five minutes. Gradually add the white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.

Bake at 375° for 15 minutes or until the cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. This works best by placing the towel on top of the cake and holding it taught while turning the cake over. Peel off the paper and roll the cake up in the towel, starting with the short end. Cool.

To Make The Filling For This Pumpkin Roll Recipe: Mix powderedsugar, vanilla, butter or margarine, and cream cheese together until smooth.

Carefully unroll the cake. Spread the filling over the cake to within 1 inch of the edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.

16 Of The BEST Pumpkin Recipes! (8)

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Best Ever Pumpkin Bread Recipe

16 Of The BEST Pumpkin Recipes! (9)

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This traditional pumpkin bread recipe is an easy to make quick bread and everyone loves it! It’s one of my favorite quick bread recipes because it is not only delicious, it brings about a wonderful fall nostalgia this time of year! Make sure you serve it with Honey Butter! Your family will love it!

  • Author: Tawra Kellam

Ingredients

1 1/2 cups sugar
2 eggs, slightly beaten
1/2 cup oil
1 cup pumpkin
1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/4 tsp. allspice
1/3 cup water
1/2 cup walnuts or pecans
1/2 cup raisins (optional)

Instructions

Mix the sugar, eggs, oil and pumpkin in a bowl. Add the dry ingredients and water in the order given. Mix well. Stir in nuts and raisins if desired.

Pour into a greased and floured loaf pan and bake at 350° for 1 hour or longer if needed. To test doneness put a knife in the center of the bread. If it comes out clean it is finished. Serve with Honey Butter. Makes 1 loaf.

Notes

This pumpkin bread recipes is one of the easiest quick breads to make. If you need more tips on making quick breads, check these out.

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Pumpkin Frosting Pie

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Ingredients

1 can vanilla frosting
1 (15oz.) can pumpkin
1 cup sour cream
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
1 small carton of whipped topping
1 graham cracker crust that has a little cinnamon and nutmeg added to it

Instructions

Mix everything but whipped topping and crust. Then fold in topping and pour it all into crust. Chill.

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Pumpkin Pie Dip Recipe

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Ingredients

1 (8 oz.) package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 tsp. ground cinnamon
2 tsp. pumpkin pie spice
1/2 tsp. ground ginger
1/2 container of frozen whipped topping, thawed

Instructions

Beat cream cheese and sugar until smooth. Add pumpkin, sour cream, and spices. Mix. Fold in the whipped topping. Store in the refrigerator. Serve with cinnamon graham crackers, apples or gingersnaps.

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Pumpkin Cookies

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Ingredients

1/2 cup shortening
1 cup sugar
1 cup pumpkin
1 cup raisins
1/2 cup nuts
1 tsp. vanilla
1 tsp. soda
1 tsp. brown sugar
1 tsp. cinnamon
2 cups flour

Instructions

Cream shortening, sugar and pumpkin in a bowl. Add the rest of the ingredients and mix well. Drop by small spoonfuls onto an ungreased cookie sheet. Brush the tops with milk. Bake at 375degreesfor 8 minutes. Top with frosting.

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Pumpkin Cookies Frosting

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Ingredients

2 Tbsp. butter
1 1/4 cup powdered sugar
1/2 tsp. vanilla
45 tsp. milk

Instructions

Melt butter and blend in powdered sugar. Add vanilla and 4 tsp. milk. Stir until well blended. Add one more teaspoon of milk if needed to make it smooth.

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Pumpkin Crunch Recipe

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Ingredients

1 package Yellow cake mix
1 can (15 oz.) solid pack pumpkin
1 can (12 oz.) evaporated milk
3 large eggs
1 1/2 cup sugar
1 tsp. cinnamon
1 tsp. salt
1/2 cup nuts
1 cup butter, melted

Instructions

Heat oven to 350 degrees. Mix pumpkin, milk, eggs, sugar, cinnamon, and salt in a large bowl. Pour into a greased 9×13 pan.

Sprinkle dry cake mix over pumpkin mixture. Then sprinkle with nuts. Drizzle with butter.

Bake for 50-55 minutes or until golden brown. Cool, served chilled. Serve this pumpkin crunch with whipped topping.

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Creamy Pumpkin Cupcakes Recipe

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Ingredients

1 pkg. spice cake mix
1 (3.4 oz) pkg. vanilla instant pudding
1 cup canned pumpkin
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
1 egg

Instructions

Mix cake mix as directed on package. Add dry pudding and pumpkin. Mix well. Pour into 24 paper lined muffin cups. Beat cream cheese, sugar and egg together and drop a spoonful into the center of each cupcake. Swirl gently with a spoon. Bake at 350° for 18-21 minutes.

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Roasted Pumpkin Seeds

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Ingredients

pumpkin seeds*
salt or seasoned salt

Instructions

Boil seeds in water for 5 minutes. Drain well. Sprinkle with salt or seasoned salt. Place a thin layer on a cookie sheet. Bake at 250 degrees. Stir after 30 minutes. Bake 1/2-1 hour more or until crunchy.

*Squash seeds may also be used.

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Pumpkin Pancakes

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Ingredients

2 cups flour
2 Tbsp. brown sugar, packed
1 Tbsp. baking powder
1 1/4 tsp. pumpkin pie spice
1 tsp. salt
1/2 cup pumpkin
1 large egg
2 Tbsp. vegetable oil
1 cup milk
1/2 cup nuts, chopped (optional)

Instructions

Combine ingredients. Stir just until moistened; batter may be lumpy. Heat griddle or skillet over medium heat; brush lightly with vegetable oil.

Pour 1/4 cup batter onto hot griddle; cook until bubbles begin to burst. Turn and continue cooking 1 to 2 minutes. Serve with Pumpkin Maple Sauce and nuts.

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Pumpkin Maple Sauce

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Ingredients

1 cup maple syrup
1 1/4 cups pumpkin
1/4 tsp. ground cinnamon or pumpkin pie spice

Instructions

Mix together until well blended.

How To Roast A Pumpkin

You can only do this with a freshly carved pumpkin! Do not use on a pumpkin that has been carved and sitting out for several days.

To bake a fresh 6 to 7 pound pumpkin, halve the pumpkin crosswise and scoop out the seeds and strings. Place halves, hollow side down, in a large baking pan covered with aluminum foil and add a little water. Bake, uncovered, at 375 degrees for 1 1/2 to 2 hours or until fork-tender. Remove. When cool, scrape pulp from shells and puree, a little at time, in food processor or blender. Mix with a little salt.

To freeze pumpkin puree. Put 1-2 cups in freezer bags along with spices and use in pies.

To use pumpkin puree for recipes: Line a strainer with a double layer of cheesecloth or a flour sack dish towel and let the pumpkin sit to drain out the extra moisture BEFORE cooking with it. Pumpkin is very moist, so in order for your recipe to come out correctly, you MUST strain it.

A 5 lb pumpkin makes about 4 1/2 cups of mashed (pureed) pumpkin.
a 15-16 oz can of pumpkin equals about 2 cups of mashed pumpkin.
So if the recipe calls for a 15-16 oz can of pumpkin use 2 cups.

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Pumpkin Smoothies Recipe

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Ingredients

1/2 cup pumpkin
3/4 cup milk or vanilla yogurt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
2 tsp. brown sugar
4 ice cubes
whipped cream (optional)
sprinkles (optional)

Instructions

Place all ingredients in a blender. Blend until smooth. Pour into 2-3 glasses. Serve with a small amount of whipped cream on top. You may also add orange sprinkles if you like. Serves 2-3.

You can make EASY and delicious meals at home in less time than eating out! You’ll save a ton of money on food and your family will thank you!

Click here to get our Dining On A Dime Cookbooks 25% Off NOW! They’re filled with tasty recipes and tips to make your life easier!

16 Of The BEST Pumpkin Recipes! (2024)

FAQs

Is a can of 100% pumpkin the same as pumpkin puree? ›

Canned pumpkin (labeled as "100% pure pumpkin") is a purée of pumpkin that is sometimes mixed with other kinds of winter squash. It is unsweetened and does not contain any added spices. Canned pumpkin and pumpkin puree are the same thing, and you'll often see the terms used interchangeably in recipes and cookbooks.

Why is canned pumpkin better than fresh pumpkin? ›

The canned option had a more powerful pumpkin flavor and a silkier texture. While some of my colleagues preferred the apple sauce-like texture of the fresh, I can't say all that extra work of cleaning, roasting and pureeing a whole pumpkin is worth it, especially during a busy holiday season.

How much pumpkin does a 4 pound pumpkin yield? ›

Determine yield from pumpkin size

When determining what size you need, it's helpful to know that a medium-sized, 4-pound sugar pumpkin should yield around one and one half cups of mashed pumpkin.

How many cups of pumpkin puree in a 16 oz 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.

What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie filling shouldn't be used in place of pumpkin puree since the finished dish will be too sweet. You can always set the can aside to make a quick pumpkin pie another day.

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.

Is it okay to eat canned pumpkin everyday? ›

Pumpkin is very healthy and considered safe for most. However, some people may experience allergies after eating pumpkin (32). It's also considered mildly diuretic, which means eating a lot of pumpkin may induce a “water pill”-like reaction, increasing the amount of water and salt your body expels through urine (33).

Is canned pumpkin good for the gut? ›

Pumpkins pack a healthy dose of fiber, which is proven to support digestive health, regulate blood sugar and reduce the risk of heart disease. Basically, the more fiber, the better. And to that end, pumpkin is an obvious choice.

How to make canned pumpkin taste good? ›

5 Easy Ways to Make Canned Pumpkin Taste Better
  1. Cook It on the Stove. Why It Works. Briefly cooking your canned pumpkin purée on the stove can help improve both the flavor and texture. ...
  2. (Briefly) Roast It. Why It Works. ...
  3. Add a DIY Spice Mix. Why It Works. ...
  4. Infuse It With Flavor. Why It Works. ...
  5. Use Quality Ingredients. How It Works.
Oct 13, 2020

Can you eat the stringy part of pumpkins? ›

Yes, you can use that stringy slimy stuff in the middle of the pumpkin: put it in a pan with plenty of water, and boil it to make a thin broth. Strain the broth, then mix it with apple or orange juice and mulling spices for an aromatic autumnal warmer.

How much do farmers sell pumpkins for? ›

The value of the utilized production of pumpkins in 2020 is estimated at $180.3 million with the average US farm price for pumpkins approximately 8 cents per pound. Based on the average price per pound and average yield per acre, the estimated “average” gross was $1,928 per acre.

What is the heaviest pumpkin in pounds? ›

— A Minnesota horticulture teacher set a world record in California on Monday for the heaviest pumpkin after growing a giant jack-o'-lantern gourd weighing 2,749 pounds.

Is there a difference between canned pumpkin and pumpkin puree? ›

There isn't much of a difference between canned pumpkin and fresh pumpkin puree, and looking at the list of ingredients on the back of the can will tell you that. It will probably just say pureed pumpkin or steamed pumpkin puree.

Is it cheaper to make your own pumpkin puree? ›

Homemade pumpkin puree is so easy to make and super delicious! Use it in any of your favorite pumpkin recipes, for baby food, or even in your own pumpkin spice coffee creamer! This easy pumpkin puree is better than store-bought and saves you money.

Can you freeze canned pumpkin? ›

Keep leftover pumpkin puree and canned pumpkin in an airtight container in the refrigerator. It'll keep there for a week. If you don't think you can use up your pumpkin within that time, you can freeze it for up to a year. Seal it up in a zip-top freezer bag (be sure to label it) and toss it into the freezer.

Can I substitute pumpkin puree for canned pumpkin? ›

Fresh Pumpkin Puree

While our Test Kitchen recommends using canned pumpkin whenever possible, it doesn't mean that fresh pumpkin puree doesn't have a place in your kitchen. Fresh pumpkin is the ideal alternative for recipes that call for solid-pack canned pumpkin.

Is canned pumpkin always puree? ›

What exactly is canned pumpkin? There isn't much of a difference between canned pumpkin and fresh pumpkin puree, and looking at the list of ingredients on the back of the can will tell you that. It will probably just say pureed pumpkin or steamed pumpkin puree.

How much pumpkin is in a can of Libby's pumpkin? ›

HOW MUCH PUMPKIN IS IN EACH SIZE CAN OF LIBBY'S® PUMPKIN? A 15-ounce can of LIBBY'S® 100% Pure Pumpkin contains about 1 ¾ cups of pumpkin. A 29-ounce can of LIBBY'S® 100% Pure Pumpkin contains about 3 ½ cups of pumpkin.

Can I give canned pumpkin to my dog? ›

You can feed cooked or canned pumpkin to your dog—if it's 100% pumpkin with no added ingredients. Make sure you don't accidentally grab the canned pumpkin pie filling. That contains sugar, which isn't healthy for your pup, and usually nutmeg, which is toxic to dogs.

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