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For the Pumpkin lover

I love this season for the same reasons a lot of people do - PUMPKIN FLAVORED FOOD!

I went a little nuts and stocked up on some organic pumpkin puree....now i just have a bunch of cans of pumpkin in my pantry and need to lighten the load a bit, but I'm tired of pumpkin pancakes, muffins, biscuits, etc.

Have any of you tried incorporating pumpkin puree in something that isn't a sort of bread product?

I'm less unsure about how the flavor will work and more curious about how the texture/thickness of the puree should be handled.

Can I incorporate it into a pasta dish as a sauce? stuffing for roasted peppers or something? How else do you use pumpkin that's a bit "out of the ordinary?


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  1. yes to pumpkin sauce for pasta. i saute some red onion or shallot, garlic and sage, then add the puree and some cream or creme fraiche. a splash of vodka or bourbon is nice. too.
    made some pumpkin salted caramels (recipe from food52 i think) last week thatg were great.
    pumpkin soup, of course. mine is with black beans, and now that i think of it, i need to go make it for lunch.

    6 Replies
    1. re: chez cherie

      I have done the pasta sauce with pumpkin and with butternut squash. Both are great. I have done with penne and apple chicken sausage. I have done spinach and cheese stuffed shells with this type of sauce and I have done lasagne with this too.

      You can also do risotto.

      1. re: melpy

        another + for pasta sauce (or over fish)… i've done it pureed with caramelized onions, a little evaporated milk or half and half, a few roasted red pepper pieces, sage… and depending upon intended use, sometimes a little browned butter.

      2. re: chez cherie

        I've made those pumpkin caramels from Food52 so many times. That was a contest winner favorite in our home. Along with the apple cider and pear cider versions later on.

        To the OP others we enjoy:
        Pumpkin puree worked into mac n cheese.
        Pumpkin mousse (Martha Stewart recipe is to die for)

        1. re: HillJ


          The link to those caramels in case anyone wants to give them a go. So simple and really tasty.

          1. re: HillJ

            Those pumpkin caramels will be perfect for my gluten free friend at his Thanksgiving dinner party. Thanks!

            Plus I have too many cans of pumpkin, plus some in the freezer. This thread is perfect for me.

        2. re: chez cherie

          I also do a lasagna that originally called for squash filling. I sub pumpkin puree, and it's delicious.

        3. http://www.slenderkitchen.com/pumpkin...

          This pumpkin tahini salad dressing has been on my list. I haven't tried it yet, but sounds creamy and delicious. I may just throw this together this afternoon. Will update.

          1. I make a slowed cooked ragu from roasted pumpkin & sage, to serve with pasta.

            1. I love pumpkin, too! I'm eating pumpkin soup as I write this.

              In addition to the ideas already offered, I've made a mixture of pumpkin puree and ricotta, then filled wonton wrappers with the mix to make a ravioli. I serve that with a browned butter sauce.

              On the more traditional use, I just made pumpkin pie crumb bars from the cookingclassy website. They are/were so good, I can see them becoming a regular.

              4 Replies
              1. re: hippiechickinsing

                Oooo, i like the wonton idea. I happen to have filo dough in my freezer - think I could use that instead and make sort of a greek inspired "ravioli" - using pumpkin, feta, spinach?

                1. re: cryssy

                  I'd try it, maybe make a couple and try boiling them to see how it works, but it sounds good to me. Now I'm thinking pumpkin spanakopita.

                  1. re: hippiechickinsing

                    yeah, i probably wouldnt boil it because I think the filo would jsut get soggy, but was thinking i could bake it. spanakopita! thats the word i was looking for!

                2. re: hippiechickinsing

                  ravioli is great! -- if it seems to be a bit too liquify for your preference, you can always simmer it (or nuke it) a little to reduce the water content.

                3. Some ideas here:



                  Pumpkin dip, curry, risotto, pasta sauce, chili, lasagna, hummus add some to oatmeal - lots of ideas!

                  1 Reply
                  1. Pumpkin eggnog - mix puree w/eggnog, add pumpkin pie spice to taste.

                    Sub pumpkin puree for part (half) of the milk in recipes for butterscotch, rice, or tapioca pudding, add PP spice..

                    1. Open can of pumpkin

                      Top generously with candied, crushed walnuts

                      Get spoon

                      Insert spoon into can

                      Insert said spoon into mouth.

                      Repeat as necessary.

                      2 Replies
                      1. re: ipsedixit

                        ha this could be the easiest dessert for a party. Just put some pie crust or filo into a mini muffin tin - blind bake to harden then top with the pumpkin and candied walnuts!

                        1. re: cryssy

                          or while the crust is blind baking, make pumpkin butter, then fill the tarts with that… ;)

                      2. in terms of savory…

                        --mac'n'cheese (heavier on the gruyere…)
                        --gratin -- i mix pumpkin puree with browned butter (or sometimes a browned butter béchamel) and instead of potatoes for the layers, i like to use cauliflower and sometimes shredded brussel sprouts for bite and contrast of taste and texture… gruyere and/or parmesan, sage or thyme
                        --savory pumpkin pie
                        --pumpkin cheddar tart
                        --this tortilla casserole intrigues me as well… http://www.bhg.com/thanksgiving/recip...

                        1. I probably have a half dozen pumpkin soup recipes in my collection.

                          My simplest involves sautéing some onion (perhaps 1 large or two medium) until translucent. Add a can of pumpkin puree and enough chicken stock to produce an appealing thickness. Bring to a boil and reduce heat to a simmer. Continue cooking, covered, for about 20-25 minutes. Using an immersion blender or blender, puree soup, Return the soup to the pan and add grated good-quality Parmesan cheese. (I use my microplane fine grater and create a pile that probably fills 1/2 -- 2/3 cup) Add the cheese to the soup and stir to melt and blend. Taste and add more cheese if desired. Continue to simmer for 5-10 additional minutes.

                          To serve, top with dried sunflower or pumpkin seeds or pine nuts.

                          Alternatives: Add sriracha sauce to taste to the soup OR drizzle some chimichurri sauce over top the soup. (Do not do both in the same batch of soup.)

                          My goal is to kill some of the sweetness from the pumpkin and onion, but you may prefer a sweeter end product.

                          Here's my version of a soup recipe that retains the sweetness of the pumpkin. The original recipe calls for butternut squash, but I've often subbed a can of pumpkin for convenience.

                          Butternut Squash Soup with Apple & Cider

                          1 (3/4-pound) butternut squash, peeled and cubed (or 1 15-ounce can pure pumpkin puree)
                          1 Tablespoon butter
                          6 shallots, thinly sliced
                          2 cloves garlic, minced or sliced thinly
                          3 green apples, cored, peeled and cubed
                          1 cup sweet apple cider
                          2 cups chicken (or vegetable) stock
                          1 cup cream
                          Salt and pepper

                          Preheat oven to 400 degrees. Bake squash for about 10 minutes or until golden brown.

                          Melt butter over medium-high heat in saucepan or small stock pot; add shallots and garlic. Saute until moisture is evaporated. Add squash and apple cubes. Cook for 2 to 3 minutes. Add cider and continue cooking. When liquid is almost evaporated, add the stock and continue cooking until ingredients are tender.

                          Remove pan from heat. Using an immersion blender or a blender, puree the soup.

                          Add cream to pan and bring almost to a boil. Reduce heat to simmer and continue cooking until all ingredients thoroughly heated. Add salt and pepper to taste.

                          Top with some raw cubes of apple or pumpkin or sunflower seeds.

                          Makes 4 servings.

                          1. I have had some delicious pumpkin soups, but really love a Thai pumpkin soup I've had a few times. Something along these lines:

                            Hmm, I may need to buy a pumpkin...