Top 8 Pumpkin Dishes for Fall (with Recipes) 

Fall brings with it an abundance of pumpkins, filling our kitchens with the unmistakable aroma of warm spices and roasted squash. While many of us think of pumpkin pie first, this versatile vegetable can be the star in many dishes—from comforting soups to decadent desserts. This season, we’ve rounded up eight delicious pumpkin recipes that will delight your taste buds and bring a touch of autumn to your table. All these dishes can be made with fresh ingredients from Shady Maple Farm Market, ensuring you enjoy the very best of fall. 

Get ready to discover the full potential of pumpkin with these eight recipes that highlight the vegetable’s sweet and savory sides. With options ranging from a creamy pumpkin risotto to spiced pumpkin pancakes, you’ll find something for every meal and occasion. Let’s dive into the details of these delightful dishes, all made better with the freshest ingredients from your local farm market. 

Savory Pumpkin Dishes to Warm You Up 

1. Creamy Pumpkin Soup 

A bowl of pumpkin soup is the ultimate comfort food on a chilly fall evening. This creamy and healthy soup is made with roasted pumpkin for maximum flavor and a touch of coconut milk or cream. It’s perfectly spiced and ideal for a cozy meal from fall through winter. 

How to Make: Roast the pumpkin until tender, then sauté onion and garlic in olive oil.  

Combine the roasted pumpkin, spices, and vegetable broth, and simmer. Blend until smooth, stir in coconut milk or cream, and sweeten with maple syrup or honey.  

Top with toasted pepitas before serving. 

Ingredients:  

• 4 tablespoons olive oil, divided 

• One 4-pound sugar pie pumpkin 

• 1 large yellow onion, chopped 

• 4 large or 6 medium garlic cloves, pressed or minced 

• ½ teaspoon sea salt 

• ½ teaspoon ground cinnamon 

• ½ teaspoon ground nutmeg 

• ⅛ teaspoon cloves 

• Tiny dash of cayenne pepper (optional, if you like spice) 

• Freshly ground black pepper 

• 4 cups (32 ounces) vegetable broth 

• ½ cup full fat coconut milk or heavy cream 

• 2 tablespoons maple syrup or honey 

• ¼ cup pepitas (green pumpkin seeds) 

2. Pumpkin Ravioli with Sage Butter 

This delightful dish pairs pumpkin ravioli with a rich, browned butter sauce infused with sage and walnuts. Topped with Manchego cheese and crispy sage leaves, it’s a perfect autumn meal. 

How to Make: Boil the ravioli according to package instructions, then drain.  

In a skillet, melt butter with garlic, walnuts, and sage until the butter is browned and sage is crisp. Remove sage leaves.  

Add apple cider or wine, apple cider vinegar, nutmeg, salt, and pepper to the skillet, and simmer briefly.  

Toss the cooked ravioli in the sauce, then serve with crispy sage and shaved Manchego cheese. 

Ingredients:  

• 1 stick (8 tablespoons) salted butter 

• 2 cloves garlic, smashed 

• 1/4 cup roughly chopped walnuts 

• 16 fresh sage leaves 

• 1/2 cup apple cider, or use a white wine such as Pinot Grigio 

• 1 tablespoon apple cider vinegar 

• kosher salt and black pepper 

• 1/4 teaspoon freshly grated nutmeg 

• 1 pound pumpkin cheese ravioli 

• 1/3 cup shaved Manchego cheese 

3. Pumpkin Risotto 

Creamy, comforting, and full of autumn flavors, pumpkin risotto is the perfect dish for a cozy meal. The combination of tender pumpkin, Parmesan, and a hint of nutmeg makes this a deliciously satisfying main course. 

How to Make: Peel and dice the pumpkin, onion, and garlic. Heat olive oil and butter in a pan, then cook the onion until softened.  

Add garlic and pumpkin, cooking until soft. Mash the pumpkin into a rough puree.  

Stir in the Arborio rice and add stock gradually, allowing each addition to be absorbed before adding more. Once the rice is cooked and creamy, stir in Parmesan, nutmeg, and pepper.  

Serve with a drizzle of aged balsamic and extra Parmesan. 

Ingredients:  

• 12 oz pumpkin (peeled & de-seeded weight), or red kuri/butternut/honeynut squash 

• 1 onion (small/med) 

• 1 clove garlic 

• 1 tablespoon olive oil 

• 1 tbsp butter 

• 1 ½ cups arborio rice 

• 3 cups light stock (vegetable or chicken if you don’t need it to be vegetarian) 

• ¾ cup freshly grated parmesan lightly packed, approx 

• 1 pinch nutmeg 

• 1 pinch pepper 

• 1 teaspoon aged balsamic vinegar approx, to serve 

4. Pumpkin and Goat Cheese Salad 

This vibrant and nutritious salad combines roasted pumpkin with creamy goat cheese, a touch of warming spices, and crunchy almonds. The result is a flavorful and satisfying dish that’s perfect as a hearty side or a light main course.   

How to Make: Preheat the oven to 180°C. Cut the pumpkin into thin wedges, place on a lined baking tray, drizzle with olive oil, and season with cinnamon, cumin, salt, and pepper. Bake for 30-40 minutes until tender.  

Let cool. In a large salad bowl, layer the roasted pumpkin with arugula, crumbled goat cheese, sliced spring onions, slivered almonds, chili flakes, and parsley.  

For the dressing, mix olive oil, balsamic vinegar, and honey in a jar, shake to combine, and pour over the salad just before serving. 

Ingredients:  

• 600 grams pumpkin 

• 1 tsp ground cinnamon 

• 1 tsp ground cumin 

• 120 grams arugula 

• 30 grams flat leaf parsley – about 1/4 of a bunch of parsley 

• 4 spring onions 

• 100 grams goats cheese 

• 1/3 cup slivered almonds 

• 2 tsp chili flakes – you can add more if you want it spicier! 

• salt & pepper to season 

• 2 tbsp extra virgin olive oil for roasting the pumpkin 

Dressing: 

• 3 tbsp extra virgin olive oil 

• 3 tbsp balsamic vinegar 

• 1 tbsp honey or maple syrup 

Sweet Pumpkin Treats to Indulge In 

5. Pumpkin Mousse 

For a light and elegant fall dessert, consider making pumpkin mousse. This airy treat combines pumpkin puree with spices and a touch of maple syrup, creating a deliciously smooth and flavorful mousse.   

How to Make: Whisk together instant vanilla pudding mix, pumpkin puree, spices, and milk until smooth.  

Fold in whipped cream, then spoon or pipe into serving dishes.  

Top with additional whipped cream and a sprinkle of cinnamon.   

Ingredients:  

• 1 (3.4-oz.) package instant vanilla pudding 

• 1 tsp. pumpkin spice 

• 1/2 tsp. cinnamon, plus more for garnish 

• 1/2 tsp. kosher salt 

• 1 (15-oz.) can pumpkin purée 

• 2 Tbsp. maple syrup 

• 1/2 tsp. pure vanilla extract 

• 1 c. whole milk 

• 1 1/2 c. heavy cream 

6. Spiced Pumpkin Pancakes 

Perfect for a cozy weekend breakfast, these fluffy pumpkin pancakes are infused with cinnamon, nutmeg, and ginger. Serve them with a drizzle of maple syrup and a sprinkle of powdered sugar for a comforting start to the day.   

How to Make: Combine milk, pumpkin, eggs, and melted butter in a large bowl until smooth.  

Whisk together flour, brown sugar, espresso powder, baking powder, pumpkin pie spice, and salt in a bowl.  

Add dry ingredients to wet ingredients and stir until moistened. Cook on a hot griddle until golden brown on both sides, then stack and serve warm with your favorite toppings.   

Ingredients:  

• 1 cup milk 

• 1/2 cup pumpkin puree 

• 2 large eggs 

• 1/4 cup butter, melted 

• 1 2/3 cups all-purpose flour 

• 3 tablespoons brown sugar 

• 1 tablespoon espresso powder 

• 2 teaspoons baking powder 

• 1 1/2 teaspoons pumpkin pie spice 

• 1/2 teaspoon salt 

• 2 1/2 tablespoons cinnamon butter, or as needed 

• 5 tablespoons pure maple syrup, or as needed 

6. Pumpkin Muffins

These moist and flavorful pumpkin muffins are a perfect way to start your fall mornings. Packed with warm spices and topped with a delightful crumb topping, they’re ideal for breakfast or as a sweet snack. 

How to Make: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin pan or line with paper liners.  

In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg, and cloves until smooth.  

Spoon equal amounts of batter into the prepared muffin cups. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. 

Ingredients:  

• 1 (15.25-ounce) package yellow cake mix 

• 1 (15-ounce) can pumpkin puree 

• 1 teaspoon ground cinnamon 

• ½ teaspoon ground nutmeg 

• ¼ teaspoon ground cloves 

8. Pumpkin Bread Pudding 

Rich and creamy, this pumpkin bread pudding offers the comforting flavors of pumpkin pie in a hearty bread pudding form. Top with caramel sauce, whipped cream, and toasted pecans for an extra treat.   

How to Make: Preheat the oven to 350°F and butter a baking dish. In a bowl, whisk together sugars, spices, salt, eggs, half and half, milk, pumpkin, and vanilla.  

Toss bread cubes with this mixture and let it sit for 10 minutes.  

Spoon the mixture into the prepared baking dish and bake for 45-50 minutes, or until set.  

Let it cool slightly before serving with optional caramel sauce, whipped cream, and toasted pecans.   

Ingredients:  

• Light brown sugar and granulated sugar 

• Spices including cinnamon, nutmeg, ginger, cloves 

• Salt 

• Eggs and egg yolks 

• Half and half 

• Whole milk 

• Canned pumpkin 

• Vanilla 

• Hearty French bread 

• Toasted pecans, caramel sauce and whipped cream for topping (optional) 

All the ingredients are available at Shady Maple Farm Market, where you’ll find the freshest local produce and everything else you need to create these delightful dishes. 

Visit Shady Maple Farm Market today to pick up your fresh pumpkins and other fall ingredients. Don’t forget to check out our fall events calendar and make the most of the season!