15 Delicious Pumpkin Dinner Recipes for Fall Nights

Pumpkin isn’t just for pies and lattes—it’s a versatile, nutrient-packed ingredient that shines in savory dinners too. Its natural sweetness pairs beautifully with spices, herbs, and hearty proteins, making it a perfect star for fall nights when cozy comfort food is a must.

Whether roasted, puréed, or stuffed, pumpkin adds a rich creaminess and depth of flavor that feels both seasonal and satisfying. From creamy soups to pasta bakes and curries, these recipes highlight pumpkin in ways that are creative yet approachable.

The best part? Pumpkin is not only delicious but also loaded with vitamins, fiber, and antioxidants, so you can feel good about enjoying it in your weeknight meals or festive gatherings.

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1. Creamy Pumpkin Alfredo Pasta

Description: A rich, velvety pasta dish where pumpkin purée enhances the classic Alfredo sauce with earthy sweetness.

Ingredients:

• 12 oz fettuccine pasta
• 1 cup pumpkin purée
• 1 cup heavy cream
• ½ cup grated Parmesan
• 2 cloves garlic, minced
• 2 tbsp butter
• ½ tsp nutmeg
• Salt and black pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook pasta until al dente. Reserve ½ cup pasta water.
2. In a skillet, melt butter and sauté garlic until fragrant.
3. Stir in pumpkin purée, cream, and nutmeg. Simmer for 5 minutes.
4. Add Parmesan and reserved pasta water to loosen sauce.
5. Toss pasta with sauce, season, and garnish with parsley.

Twist: Add crispy pancetta or bacon for a smoky contrast.

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2. Pumpkin & Black Bean Chili

Description: A hearty, plant-forward chili with pumpkin adding natural creaminess to balance smoky spices.

Ingredients:

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups pumpkin purée
• 2 cans black beans, drained
• 1 can diced tomatoes
• 2 cups vegetable stock
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pot; sauté onion and garlic until softened.
2. Add spices and cook until fragrant.
3. Stir in pumpkin, beans, tomatoes, and stock.
4. Simmer for 30 minutes until thickened.
5. Adjust seasoning and serve hot.

Twist: Serve with lime crema and tortilla chips for Tex-Mex flair.

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3. Pumpkin & Sage Risotto

Description: Creamy Italian-style risotto with pumpkin purée and fresh sage for autumn elegance.

Ingredients:

• 1 ½ cups Arborio rice
• 4 cups warm vegetable stock
• 1 cup pumpkin purée
• 1 onion, finely chopped
• 2 tbsp olive oil
• ½ cup white wine (optional)
• ½ cup Parmesan cheese
• 1 tbsp fresh sage, chopped
• Salt & pepper, to taste

Instructions:

1. Heat oil in a pan; sauté onion until translucent.
2. Stir in rice and toast for 2 minutes.
3. Deglaze with wine, then gradually add stock, stirring until absorbed.
4. After 15 minutes, stir in pumpkin and continue cooking until creamy.
5. Finish with Parmesan, sage, and season to taste.

Twist: Top with toasted walnuts for crunch.

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4. Thai Pumpkin Curry with Chicken

Description: A warming curry with pumpkin cubes simmered in coconut milk and Thai spices.

Ingredients:

• 1 lb chicken breast, cubed
• 2 cups pumpkin, cubed
• 1 can coconut milk
• 2 tbsp red curry paste
• 1 onion, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 tbsp vegetable oil
• Fresh basil leaves

Instructions:

1. Heat oil; sauté onion and curry paste for 2 minutes.
2. Add chicken and sear lightly.
3. Stir in pumpkin, coconut milk, fish sauce, and sugar.
4. Simmer for 20 minutes until chicken is cooked and pumpkin is tender.
5. Garnish with fresh basil.

Twist: Add pineapple chunks for sweet-tangy balance.

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5. Stuffed Pumpkin with Quinoa & Vegetables

Description: A whole roasted pumpkin filled with a savory quinoa, veggie, and herb mixture.

Ingredients:

• 1 medium sugar pumpkin
• 1 cup quinoa, cooked
• 1 cup mushrooms, diced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ tsp thyme
• ½ tsp paprika
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C). Slice the top off pumpkin, scoop out seeds.
2. In a skillet, sauté garlic and vegetables in oil until tender.
3. Mix with cooked quinoa, thyme, and paprika.
4. Stuff mixture into pumpkin, place in baking dish.
5. Roast for 45–50 minutes until pumpkin flesh is tender.

Twist: Sprinkle feta cheese inside before roasting for a creamy surprise.

6. Pumpkin Lasagna with Spinach & Ricotta

Description: Layers of creamy pumpkin, spinach, and ricotta make this lasagna a cozy fall favorite.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups pumpkin purée
• 1 cup ricotta cheese
• 1 cup mozzarella, shredded
• ½ cup Parmesan cheese
• 2 cups fresh spinach
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp nutmeg
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a skillet, sauté garlic and spinach until wilted. Mix with ricotta, egg, nutmeg, salt, and pepper.
3. In a baking dish, layer noodles, pumpkin purée, ricotta-spinach mix, and mozzarella. Repeat.
4. Top with Parmesan.
5. Bake for 35–40 minutes until golden and bubbly.

Twist: Add a layer of caramelized onions for extra sweetness.

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7. Moroccan Pumpkin & Lamb Stew

Description: A fragrant stew with tender lamb, pumpkin cubes, chickpeas, and warm spices.

Ingredients:

• 1 lb lamb shoulder, cubed
• 2 cups pumpkin, cubed
• 1 can chickpeas, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 2 tsp cumin
• 1 tsp cinnamon
• 1 tsp paprika
• 4 cups beef stock
• Salt & pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil in a pot; brown lamb cubes. Remove and set aside.
2. Sauté onion and garlic with spices until fragrant.
3. Return lamb to pot, add pumpkin, chickpeas, and stock.
4. Simmer for 1–1.5 hours until lamb is tender.
5. Garnish with cilantro before serving.

Twist: Add dried apricots for a sweet Moroccan touch.

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8. Pumpkin Shepherd’s Pie

Description: A twist on the classic, topped with creamy pumpkin mash instead of potatoes.

Ingredients:

• 1 lb ground beef or lamb
• 1 onion, diced
• 2 carrots, diced
• 1 cup peas
• 2 cups pumpkin purée
• 2 tbsp butter
• ½ cup milk
• 2 tbsp tomato paste
• 1 cup beef stock
• Salt & pepper, to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook beef with onion and carrots until browned. Stir in peas, tomato paste, and stock. Simmer 10 minutes.
3. Mix pumpkin with butter and milk to create creamy mash.
4. Spread meat mixture in a baking dish, top with pumpkin mash.
5. Bake for 25–30 minutes until golden.

Twist: Add grated cheddar to the pumpkin mash for a cheesy topping.

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9. Pumpkin & Shrimp Curry

Description: A flavorful seafood curry with pumpkin cubes and shrimp simmered in coconut milk.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 cups pumpkin, cubed
• 1 can coconut milk
• 2 tbsp curry powder or paste
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp vegetable oil
• Salt & pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat oil; sauté onion, garlic, and ginger until fragrant.
2. Stir in curry paste and pumpkin cubes. Cook for 5 minutes.
3. Add coconut milk, simmer until pumpkin is tender.
4. Add shrimp and cook for 5–6 minutes until pink.
5. Garnish with cilantro.

Twist: Add a squeeze of lime juice for a zesty finish.

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10. Pumpkin & Goat Cheese Flatbread

Description: A quick, rustic dinner with roasted pumpkin, creamy goat cheese, and herbs.

Ingredients:

• 1 flatbread or pizza crust
• 1 cup roasted pumpkin cubes
• ½ cup goat cheese, crumbled
• 1 tbsp olive oil
• 1 small red onion, thinly sliced
• 1 tsp fresh thyme leaves
• Salt & pepper, to taste
• Balsamic glaze, for drizzling

Instructions:

1. Preheat oven to 400°F (200°C).
2. Place flatbread on baking sheet, brush with olive oil.
3. Top with pumpkin, goat cheese, onion, and thyme.
4. Bake for 10–12 minutes until crisp and golden.
5. Drizzle with balsamic glaze before serving.

Twist: Add toasted walnuts for crunch.

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11. Pumpkin Gnocchi with Brown Butter Sage Sauce

Description: Soft, pillowy gnocchi made with pumpkin purée, tossed in a nutty brown butter sage sauce.

Ingredients:

• 1 cup pumpkin purée
• 1 cup ricotta cheese
• 1 ½ cups flour (plus more for dusting)
• 1 egg
• ½ cup grated Parmesan
• 4 tbsp butter
• 6 fresh sage leaves
• Salt & pepper, to taste

Instructions:

1. Mix pumpkin, ricotta, egg, Parmesan, and flour to form dough. Roll into ropes and cut into gnocchi.
2. Boil in salted water until gnocchi float. Drain.
3. Melt butter in a skillet until golden brown, add sage leaves.
4. Toss gnocchi in sauce, season, and serve.

Twist: Toasted hazelnuts add crunch and earthy flavor.

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12. Pumpkin & Lentil Stew

Description: A vegetarian-friendly stew that’s hearty, protein-packed, and spiced with cumin and coriander.

Ingredients:

• 2 cups pumpkin, cubed
• 1 cup red lentils
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp coriander
• ½ tsp turmeric
• 4 cups vegetable stock
• Salt & pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Heat oil; sauté onion and garlic until fragrant.
2. Stir in spices and toast for 1 minute.
3. Add pumpkin, lentils, and stock. Simmer for 30 minutes until thick and tender.
4. Adjust seasoning and serve hot.

Twist: Stir in coconut milk for extra creaminess.

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13. Pumpkin & Sausage Stuffed Shells

Description: Jumbo pasta shells stuffed with a creamy pumpkin-sausage filling, baked with cheese.

Ingredients:

• 12 jumbo pasta shells, cooked
• 1 cup pumpkin purée
• ½ lb Italian sausage, cooked and crumbled
• 1 cup ricotta cheese
• ½ cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 egg
• 2 cups marinara sauce

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix pumpkin, sausage, ricotta, egg, and half the mozzarella.
3. Stuff shells with mixture and place in baking dish over marinara.
4. Top with Parmesan and remaining mozzarella.
5. Bake for 25–30 minutes until bubbly.

Twist: Add fresh spinach to the filling for color and nutrition.

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14. Pumpkin & Chickpea Curry

Description: A plant-based curry with chickpeas and pumpkin simmered in spiced coconut sauce.

Ingredients:

• 2 cups pumpkin, cubed
• 1 can chickpeas, drained
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can coconut milk
• 1 tbsp olive oil
• Salt & pepper, to taste
• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Heat oil; sauté onion, garlic, and ginger.
2. Stir in curry powder, then add pumpkin and chickpeas.
3. Pour in coconut milk and simmer for 20–25 minutes until pumpkin is tender.
4. Season and serve with rice.

Twist: Add spinach or kale at the end for extra greens.

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15. Pumpkin & Beef Enchiladas

Description: A Tex-Mex classic with pumpkin purée blended into the enchilada sauce for smoky sweetness.

Ingredients:

• 1 lb ground beef
• 1 onion, chopped
• 2 cups pumpkin purée
• 1 can enchilada sauce
• 8 flour tortillas
• 1 cup shredded cheddar cheese
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt & pepper, to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cook beef with onion, cumin, and paprika until browned.
3. Mix pumpkin purée with enchilada sauce.
4. Fill tortillas with beef, roll, and place seam-side down in a baking dish.
5. Pour pumpkin sauce over top, sprinkle cheese, and bake for 25 minutes.

Twist: Top with avocado slices or a drizzle of sour cream for freshness.