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Nov 2, 2012 05:27 AM

Savory recipes using pumpkin puree

I have finished cooking down our Halloween I have GALLONS of pumpkin puree. I have a few excellent sweet recipes (cookies/muffins/pies/cheesecakes) and some great yeast bread recipes as well. I would love to use the rest of it in savory type dishes, just not soup. I would love some fresh ideas, I am currently cooking mostly with whole, natural ingredients, but I am pretty good at adapting recipes too.

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  1. Pumpkin is really good in curry. Though this is generally fresh, not canned, and not pureed, I bet you could make a nice curry sauce.

    I recently made a martha Stewart butternut squash and pasta casserole , mac and cheeseish, which I thought at the time would work nicely with pumpkin. It was REALLY good.

    1 Reply
    1. re: magiesmom

      The Martha recipe is delicious! I should really add it to the menu for next week.

      Canned pumpkin is also good stirred into beef chili, added to sweet potato/black bean stew, or stirred into cheese sauce for Mac and cheese. Can be mixed with ricotta, mozzarella, goat cheese and use to stuff pasta. I remember seeing a pumpkin fettuccine Alfredo recipe somewhere...,

      Freeze some of it in 1/2 cp portions to save

    2. I found a recipe for a pumpkin dip with goat cheese that sounds amazing - here is the link I think a savory pie would be delicious using something like this as the filling, too.

      2 Replies
      1. re: eepi

        I think that sounds really deligious eepi, thanks.

        1. re: eepi

          Someone let me know when you make sounds INCREDIBLE!

        2. As much as I despise Rachael Ray, I have to admit this Pumpkin-Peanut Butter Curry was pretty good.

          I thought it made way more sauce than necessary for one pound of noodles, but my husband liked it as written. BTW, I find that pumpkin puree can be a nice addition to any tomato-based sauce, especially if you like a little sweetness. You can also sub it for roasted red pepper puree in things like romesco sauce.

          1 Reply
          1. re: biondanonima

            I was just going to post this recipe - my family loves it and I make it every Halloween. I always have lots of noodles leftover because it's a very hearty dish. The sauce gets thick and sticky very quickly so thin it out with a lot of pasta water.

          2. I like to add pumpkin puree to my mashed potatoes. It adds moisture and makes them better for my waistline.

            1 Reply
            1. re: rower_child

              Love that idea! For many years now, I have mixed cauliflower puree with lots of garlic, into my mashed potatoes but pumpkin would be great too. Thanks for the idea.

            2. Pumpkin kibbeh stuffed with chard. The spices are similar to what you'd expect in a sweet pumpkin pie, but the end result is something entirely savory.