10+ Pumpkin Puree Recipes to Cozy Up Your Fall Cooking

Pumpkin puree is one of those ingredients that just fits into everything. You can use it to boost the flavor in baked goods, or toss it into savory dishes for a little autumn magic.

It’s easy to make your own or just grab a can at the store. It brings a touch of natural sweetness and keeps recipes moist—honestly, it’s kind of a secret weapon in the kitchen.

With pumpkin puree, you get to enjoy that classic pumpkin taste and all its nutrients no matter the season. Sweet or savory, it opens up a bunch of possibilities.

Let’s dig into some easy ways you can use pumpkin puree in your cooking.

1) Classic Pumpkin Pie

When you think pumpkin puree, classic pumpkin pie probably pops up first. You can use canned puree or just mash up some cooked pumpkin at home.

Mix the puree with eggs, sugar, and those cozy spices—cinnamon, ginger, and a little clove. That’s where the magic happens.

Pour it all into an unbaked pie crust. Bake until the center sets and the crust turns golden, about 50 minutes at 350°F (175°C).

Ingredients

• 1 unbaked pie crust
• 1 (15-ounce) can pumpkin puree or about 2 cups homemade puree
• 2 large eggs
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup heavy cream or evaporated milk

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Beat eggs with sugars until smooth.
3. Add pumpkin puree, spices, salt, and cream. Mix well.
4. Pour mixture into pie crust.
5. Bake for 50 minutes until filling is set.
6. Cool before serving.

Find more details in this classic pumpkin pie recipe.

2) Pumpkin French Toast Casserole

Pumpkin puree turns basic French toast casserole into something special. It’s the kind of breakfast you want on a cool morning, or maybe for a holiday brunch.

The pumpkin mixes with eggs, milk, and spices like cinnamon and nutmeg to make a rich custard. You can prep it ahead, soak the bread overnight, and bake it fresh the next day.

A handful of pecans on top adds crunch. Brioche or challah bread works best, but honestly, use what you have.

Serve it with syrup or whipped cream for a sweet finish.

Ingredients

• 8 large eggs
• 1 cup pumpkin puree
• 1 cup whole milk
• 1/2 cup heavy cream
• 1/2 cup brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 6 cups cubed bread (brioche or challah recommended)
• 1/2 cup chopped pecans (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Whisk eggs, pumpkin puree, milk, cream, brown sugar, spices, and vanilla.
3. Place bread cubes in a greased baking dish.
4. Pour the pumpkin mixture over the bread and press gently.
5. Sprinkle pecans on top if using.
6. Bake 45-55 minutes until golden and set.
7. Let cool slightly before serving.

Check out more at this pumpkin French toast casserole recipe.

3) No Bake Pumpkin Cheesecake

No bake pumpkin cheesecake is creamy, simple, and honestly a lifesaver when you don’t want to mess with the oven. Pumpkin puree brings that smooth flavor, and the graham cracker crust gives it a little crunch.

The filling is just pumpkin puree, cream cheese, and whipped topping. Canned pumpkin puree gives the best texture.

It sets in the fridge—no oven time at all. You can whip it up for the holidays, or just because you want something sweet and easy.

Ingredients

• 1 cup canned pumpkin puree
• 8 oz cream cheese, softened
• 1 cup whipped topping
• 1/2 cup sugar
• 1 teaspoon pumpkin pie spice
• 1 graham cracker crust (9-inch)

Cooking Instructions

1. Beat cream cheese and sugar until smooth.
2. Add pumpkin puree and pumpkin pie spice; mix well.
3. Gently fold in whipped topping.
4. Pour mixture into graham cracker crust.
5. Chill for at least 4 hours before serving.

For the full scoop, see this no bake pumpkin cheesecake recipe.

4) Pumpkin Chocolate Chip Oatmeal Cookies

These cookies are soft, chewy, and packed with pumpkin flavor. Oats bring a bit of bite, and chocolate chips add just enough sweetness.

Pumpkin puree keeps them moist. A sprinkle of cinnamon or pumpkin spice gives each bite a cozy kick.

Use canned or homemade pumpkin puree—either works. Rolled oats and semi-sweet chocolate chips are the way to go.

Ingredients

• 1 cup pumpkin puree
• 1 cup rolled oats
• 1 ½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup brown sugar
• ½ cup unsalted butter, softened
• 1 egg
• 1 cup semi-sweet chocolate chips

Cooking Instructions

1. Preheat your oven to 350°F (177°C).
2. In a bowl, whisk flour, baking soda, pumpkin pie spice, cinnamon, salt, and oats.
3. In another bowl, cream the butter and brown sugar until smooth.
4. Beat in the egg and pumpkin puree.
5. Gradually add dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the chocolate chips.
7. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
8. Bake for 10-12 minutes, until edges are set.
9. Let cool on a rack before serving.

For more details, see Pumpkin Oatmeal Chocolate Chip Cookies.

5) Pumpkin Bread with Maple Glaze

Pumpkin bread is a classic—soft, spiced, and perfect with coffee. The maple glaze on top? That’s just the cherry on top.

You mix pumpkin puree with sugar, eggs, and melted butter. Add flour and spices like cinnamon and nutmeg.

After baking, drizzle on the maple glaze while the bread’s still warm. It’s sticky, sweet, and just really satisfying.

Great for breakfast, snacks, or dessert. Honestly, it’s hard not to eat the whole loaf.

Ingredients:

• 1 1/2 cups pumpkin puree
• 1 cup sugar
• 1/2 cup salted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

For the maple glaze:

• 1/2 cup powdered sugar
• 2 tbsp pure maple syrup
• 1-2 tbsp milk

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Mix pumpkin puree, sugar, melted butter, eggs, and vanilla.
3. Combine flour, baking soda, cinnamon, and nutmeg in a separate bowl.
4. Stir dry ingredients into wet ingredients until just combined.
5. Pour batter into a greased loaf pan.
6. Bake for 50-60 minutes or until a toothpick comes out clean.
7. Let bread cool for 10 minutes.
8. Mix powdered sugar, maple syrup, and milk for glaze.
9. Drizzle glaze over warm bread.

Want more details? Check out pumpkin bread with maple glaze at Wellness by Kay.

6) Thai Pumpkin Soup

Thai pumpkin soup is creamy and loaded with flavor. Pumpkin puree, coconut milk, and Thai red curry paste make it sing.

Garlic and lemongrass add depth. The soup cooks up fast, so it’s perfect for a quick meal.

It’s vegan, gluten-free, and just feels good to eat. You can use canned pumpkin or roast your own.

Coconut milk makes it rich and silky.

Ingredients

• 2 cups pumpkin puree
• 1 can (13.5 oz) coconut milk (full-fat)
• 1-2 tablespoons Thai red curry paste
• 1 cup vegetable broth
• 2 garlic cloves, minced
• 1 stalk lemongrass, bruised
• 1 tablespoon oil
• Salt to taste
• Optional: fresh lime juice

Cooking Instructions

1. Heat oil in a pot over medium heat.
2. Add garlic and lemongrass; cook for 1-2 minutes.
3. Stir in the red curry paste until fragrant.
4. Add pumpkin puree, coconut milk, and vegetable broth.
5. Bring to a simmer and cook for 10 minutes.
6. Remove lemongrass, season with salt and lime juice if using.
7. Blend soup for a smooth texture, then serve warm.

Find more ideas at Thai pumpkin soup recipes like this one from RecipeTin Eats.

7) Coconut Curry Pumpkin Soup

This soup is all about creamy comfort and big curry flavor. Start by cooking onions, garlic, and curry powder to get those aromas going.

Add pumpkin puree, coconut milk, and broth. Bring it to a boil, then simmer so everything blends together.

Coconut milk makes it rich and filling. It’s the kind of soup you want on a chilly day.

Try topping it with fresh herbs or a squeeze of lime for a little zing.

Ingredients

• 1 cup pumpkin puree
• 1 cup coconut milk
• 3 cups vegetable broth
• 1 cup chopped onions
• 1 clove garlic, minced
• 1 teaspoon curry powder
• ¼ cup coconut oil
• Salt to taste

Cooking Instructions

1. Heat coconut oil in a pot over medium heat.
2. Sauté onions and garlic until soft.
3. Stir in curry powder and cook for 1 minute.
4. Add pumpkin puree, coconut milk, and vegetable broth.
5. Bring to a boil, then reduce heat to low.
6. Simmer for 15 minutes.
7. Season with salt, stir, and serve hot.

Want more tips? Check out this Coconut Curry Pumpkin Soup recipe.

8) Pumpkin Ravioli with Hazelnut Cream Sauce

Pumpkin ravioli sounds fancier than it is, honestly. Just mix up some smooth pumpkin puree with cheese and a hint of nutmeg.

That filling gives the pasta this sweet, savory thing that screams fall. I always think it’s perfect for a chilly night.

Pair the ravioli with a hazelnut cream sauce. It’s buttery, nutty, and comes together when you melt butter and add cream and toasted hazelnuts.

The sauce contrasts nicely with the soft pumpkin filling. I like to finish with a little crunch from extra hazelnuts or maybe some crisp sage leaves.

Serve it warm. It feels elegant but doesn’t require a culinary degree.

Ingredients

• 2 ½ cups pumpkin puree
• ½ cup grated Parmesan cheese
• ½ teaspoon nutmeg
• Salt and pepper to taste
• 1 pound fresh ravioli dough
• 4 tablespoons butter
• ½ cup heavy cream
• ½ cup chopped hazelnuts
• Fresh sage leaves for garnish

Cooking Instructions

1. Mix pumpkin puree, Parmesan, nutmeg, salt, and pepper in a bowl.
2. Roll out the ravioli dough. Place spoonfuls of filling onto the dough, then cover with another layer and seal the edges.
3. Boil the ravioli in salted water. When they float (about 3-4 minutes), they’re done.
4. Melt butter in a pan over medium heat. Add cream and hazelnuts, and cook for 2-3 minutes.
5. Drain the ravioli and toss them gently in the hazelnut cream sauce.
6. Serve with sage leaves on top.

9) Pumpkin Risotto

Pumpkin risotto is just pure comfort in a bowl. The pumpkin puree gives it a creamy texture and a bit of sweetness.

It’s the kind of thing I want when the weather turns cold. You start by softening onions and garlic in a pan.

Then, pour in the Arborio rice and stir it around until it’s a little toasty. Add warm stock, a bit at a time, and keep stirring.

The rice soaks up the liquid and gets creamy. When it’s nearly tender, mix in pumpkin puree, butter, and parmesan.

Season with nutmeg or sage if you’re feeling fancy. Sometimes I toss toasted nuts on top for crunch.

Ingredients

• 1 cup Arborio rice
• 4-5 cups chicken or vegetable stock, warm
• 1 cup pumpkin puree
• 1 small onion, finely chopped
• 2 tablespoons butter
• ½ cup grated parmesan cheese
• 1/4 teaspoon nutmeg (optional)
• Salt and pepper to taste
• Toasted hazelnuts or sage for topping (optional)

Cooking Instructions

1. Sauté the chopped onion in butter until it’s soft.
2. Add Arborio rice and stir until it gets a little color.
3. Gradually pour in the warm stock, one cup at a time, and keep stirring.
4. When the rice is almost done, stir in the pumpkin puree.
5. Add parmesan, nutmeg, salt, and pepper. Stir everything together.
6. Let it cook a few minutes longer, then serve right away.
7. Top with toasted hazelnuts or sage if you want some extra flair.

More on creamy pumpkin risotto at Barley & Sage.

10) Pumpkin Crepes with Fontina Cheese Sauce

These pumpkin crepes? They’re savory, creamy, and honestly a little addictive. The crepes turn out light, with a filling of fresh pumpkin and sautéed leeks.

A warm fontina cheese sauce goes right on top. It’s rich and just melts into the crepes, playing off the mild pumpkin in a way that feels—well, kind of luxurious.

Making the batter doesn’t take much effort. Just mix flour, milk, eggs, and pumpkin puree until you’ve got a smooth base.

Cook the crepes one at a time in a hot skillet. You want them thin and golden, but don’t stress if the first one’s a little wonky—it happens.

For the cheese sauce, melt fontina with half-and-half. A pinch of rosemary brings out some cozy, autumn vibes.

Sauté the fresh pumpkin and leek for the filling. When the crepes are ready, fill them up and pour that sauce over while everything’s still warm.

Honestly, these are great for fall, but I wouldn’t wait if you’re craving something different.

Ingredients:

• Flour
• Milk
• Water
• Eggs
• Melted butter
• Pumpkin puree
• Fresh pumpkin
• Leek
• Fontina cheese
• Half-and-half
• Rosemary

Cooking Instructions:

1. Mix flour, milk, water, eggs, and melted butter until smooth.
2. Stir in pumpkin puree.
3. Cook thin crepes in a hot skillet until golden.
4. Sauté fresh pumpkin and leek for filling.
5. Melt fontina cheese with half-and-half and rosemary to make the sauce.
6. Fill crepes with pumpkin mixture and top with cheese sauce.
7. Serve warm.

Learn more about this recipe here.