As the crisp autumn air sets in, our thoughts turn to warm, comforting dishes that celebrate the season’s star ingredient: pumpkin. And what better way to do so than with a deliciously creamy pumpkin puree? In this article, we’ll dive into 20 mouth-watering recipes that showcase the versatility and flavor of pumpkin puree.
From sweet treats like Pumpkin Puree Pancakes with Maple Syrup and Pumpkin Puree Cheesecake with Gingersnap Crust, to savory dishes like Creamy Pumpkin Puree Soup with Croutons and Pumpkin Puree Lasagna with Ricotta Filling, there’s something for everyone. And let’s not forget the indulgent treats like Pumpkin Puree Ice Cream with Caramel Swirl and Pumpkin Puree Cupcakes with Cream Cheese Frosting.
In this article, we’ll explore the many ways you can use pumpkin puree to create a wide range of dishes that are sure to become new fall favorites. So grab a cup of your favorite coffee, get cozy, and let’s dive into the world of creamy pumpkin puree recipes!
Pumpkin Puree Pancakes with Maple Syrup
Start your day off right with these fluffy and flavorful pancakes infused with the warmth of pumpkin puree, topped with a drizzle of rich maple syrup.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1/4 cup pumpkin puree
– 1 large egg
– 2 tablespoons melted butter
– Maple syrup, for serving
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, whisk together milk, pumpkin puree, egg, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Drop by 1/4 cupfuls onto the skillet or griddle.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip and cook for an additional 1-2 minutes, until golden brown.
8. Serve warm with a drizzle of maple syrup.
Cooking Time: 15-20 minutes
Creamy Pumpkin Puree Soup with Croutons
This recipe yields a rich and creamy soup that’s perfect for the fall season, accompanied by crunchy croutons for added texture. With just a few simple ingredients, you can create a delicious and satisfying meal in no time.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons butter
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh herbs (such as parsley or thyme) for garnish
– Crouton ingredients: 1/2 loaf of bread (white or whole wheat), 2 tablespoons olive oil, salt
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, sauté the onion and garlic in butter until softened.
3. Add the pumpkin cubes and chicken broth; bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth.
5. Stir in heavy cream and season with salt and pepper.
6. To make croutons, preheat oven to 350°F (180°C). Cube bread and toss with olive oil, salt; bake for 10-12 minutes or until crispy.
Cooking Time: 30-40 minutes
Pumpkin Puree Risotto with Parmesan Cheese
This autumnal risotto combines the warmth of roasted pumpkin puree with the richness of parmesan cheese, perfect for a cozy fall evening. The creamy Arborio rice and nutty parmesan create a comforting dish that’s sure to become a new favorite.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/2 cup roasted pumpkin puree (see note)
– 1/2 cup grated parmesan cheese
– Salt and pepper to taste
– Fresh parsley or sage leaves for garnish (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add Arborio rice and stir to coat with oil. Cook for 1-2 minutes.
3. Add warmed broth, 1/2 cup at a time, stirring continuously until absorbed. Repeat until all broth is used.
4. Stir in roasted pumpkin puree and parmesan cheese. Season with salt and pepper to taste.
5. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: About 30-40 minutes
Spiced Pumpkin Puree Muffins with Walnuts
These moist and flavorful muffins combine the comforting taste of pumpkin with the crunch of walnuts, perfect for a cozy autumn morning or as a snack throughout the day.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 1/2 cup milk
– 2 large eggs
– 1/4 cup chopped walnuts
– Unsalted butter, melted
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, combine pumpkin puree, milk, eggs, and melted butter. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Fold in chopped walnuts.
5. Divide batter evenly among muffin cups. Bake for 20-22 minutes or until a toothpick comes out clean.
Pumpkin Puree Smoothie with Banana and Cinnamon
Get a taste of fall’s warmth in this velvety-smooth blend of pumpkin, banana, and cinnamon. This comforting drink is perfect for a cozy breakfast or afternoon pick-me-up.
Ingredients:
– 1/2 cup canned pumpkin puree
– 1 ripe banana
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
– 1/2 cup almond milk (or milk of your choice)
– Ice cubes (optional)
Instructions:
1. In a blender, combine pumpkin puree, banana, honey, and cinnamon.
2. Add almond milk and blend until smooth and creamy.
3. Taste and adjust sweetness or spice level to your liking.
4. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
Pumpkin Puree Cheesecake with Gingersnap Crust
This cheesecake combines the warmth of pumpkin puree with the spicy kick of gingersnap crust, perfect for fall gatherings.
Ingredients:
For the crust:
– 1 1/2 cups gingersnap crumbs
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted
For the cheesecake:
– 16 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1/2 cup canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F.
2. Prepare the crust by mixing crumbs, sugar, and melted butter in a bowl until well combined. Press into a 9-inch springform pan.
3. Beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating after each addition.
4. Stir in pumpkin puree, vanilla extract, and salt.
5. Pour cheesecake batter into the prepared crust.
6. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
7. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour 15 minutes
Pumpkin Puree Ravioli with Sage Butter Sauce
Celebrate the flavors of fall with this seasonal ravioli dish, featuring a tender pumpkin puree filling and a rich sage butter sauce. Perfect for a cozy autumn evening.
Ingredients:
– 1 cup all-purpose flour
– 2 eggs
– 1/4 teaspoon salt
– Filling:
+ 1 cup cooked, mashed pumpkin
+ 1 tablespoon brown sugar
+ 1/2 teaspoon ground cinnamon
+ 1/4 teaspoon ground nutmeg
– Sauce:
+ 4 tablespoons unsalted butter
+ 2 tablespoons chopped fresh sage leaves
+ Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Roll out pasta dough to a thin sheet.
2. Cut out circles of dough using a cookie cutter or the rim of a glass.
3. Place a small spoonful of pumpkin filling in the center of each circle.
4. Fold the dough over the filling, forming a triangle or ravioli shape.
5. Cook ravioli in boiling salted water for 3-5 minutes or until they float to the surface.
6. In a separate pan, melt butter and sauté sage leaves until fragrant.
7. Serve cooked ravioli with warm sage butter sauce and garnish with chopped parsley, if desired.
Cooking Time: 20-25 minutes
Pumpkin Puree Bread with Chocolate Chips
This moist and flavorful bread combines the warmth of pumpkin puree with the richness of chocolate chips, perfect for a cozy fall afternoon. With its sweet and savory aroma, it’s sure to become a new favorite.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon salt
– 1/2 teaspoon baking powder
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, salt, and baking powder.
3. In a large bowl, combine butter, egg, and vanilla extract. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, stirring until just combined.
5. Fold in chocolate chips.
6. Pour batter into prepared loaf pan and bake for 55-60 minutes or until a toothpick inserted comes out clean.
Cooking Time: 55-60 minutes
Pumpkin Puree Ice Cream with Caramel Swirl
Cozy up with a creamy and dreamy pumpkin ice cream infused with the warmth of caramel swirls. This unique dessert is perfect for fall festivities or any time you crave a sweet and comforting treat.
Ingredients:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– Caramel sauce (store-bought or homemade)
Instructions:
1. In a medium-sized bowl, whisk together heavy cream, whole milk, sugar, salt, cinnamon, nutmeg, and ginger until well combined.
2. Stir in the pumpkin puree until smooth.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. While the ice cream is churning, prepare the caramel swirl by heating it in a saucepan over low heat or microwaving for 10-15 seconds until warm and runny.
5. Once the ice cream is almost fully churned, add the caramel swirl and continue to churn until well combined.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 30 minutes (includes churning time)
Pumpkin Puree Curry with Coconut Milk
This recipe combines the sweetness of pumpkin puree with the creaminess of coconut milk and a blend of Indian spices, perfect for a cozy night in. Serve over rice or with naan bread for a satisfying meal.
Ingredients:
– 1 can (14 oz) pumpkin puree
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon curry powder
– 1/4 teaspoon turmeric
– 1/2 cup coconut milk
– 1 tablespoon vegetable oil
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat.
2. Add onions and cook until translucent, about 5 minutes.
3. Add garlic, cumin, curry powder, and turmeric; cook for 1 minute.
4. Stir in pumpkin puree and coconut milk.
5. Bring to a simmer and cook for 10-12 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 15-18 minutes
Pumpkin Puree Waffles with Whipped Cream
Start your fall morning off right with these moist and flavorful waffles infused with the warmth of pumpkin puree, topped with a dollop of creamy whipped cream.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– 1/4 cup canned pumpkin puree
– 2 large eggs
– Whipped cream (heavy cream and sugar to taste)
Instructions:
1. Preheat waffle iron according to manufacturer’s instructions.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, pumpkin puree, and eggs.
4. Pour wet ingredients into dry ingredients and stir until just combined (do not overmix).
5. Cook waffles according to iron’s instructions, about 3-5 minutes per batch.
6. Top with whipped cream and serve immediately.
Cooking Time: About 15-20 minutes for 4-6 waffles
Pumpkin Puree Gnocchi with Brown Butter Sauce
Experience the comforting union of autumn’s flavors with this creamy and nutty gnocchi recipe, perfectly paired with a rich brown butter sauce.
Ingredients:
– 1 cup cooked pumpkin puree
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1 large egg
– 1 tablespoon olive oil
– 4 tablespoons unsalted butter
– Salt to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine pumpkin puree, flour, and salt. Mix until well combined.
3. Add the egg and olive oil; mix until a dough forms.
4. Roll out the dough into long ropes, then cut into 1-inch (2.5 cm) pieces.
5. Bake for 15-20 minutes or until lightly browned.
6. For the brown butter sauce: Melt 2 tablespoons of butter in a skillet over medium heat. Cook, stirring occasionally, until golden and nutty (about 5-7 minutes). Season with salt to taste.
Cooking Time: 25-30 minutes
Pumpkin Puree Pudding with Vanilla Bean
This creamy pudding combines the warm flavors of pumpkin and vanilla bean, perfect for a cozy autumn evening or as a unique dessert for any time of year. This recipe yields 4-6 servings.
Ingredients:
– 1 cup cooked pumpkin puree
– 2 cups whole milk
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/2 teaspoon kosher salt
– 1/2 vanilla bean, split lengthwise
Instructions:
1. In a medium saucepan, combine pumpkin puree, milk, heavy cream, sugar, and salt.
2. Cook over medium heat, stirring occasionally, until the mixture comes to a simmer.
3. Remove from heat and let steep for 10-15 minutes with the vanilla bean.
4. Strain the pudding through a fine-mesh sieve into a clean bowl; discard the vanilla bean.
5. Refrigerate until chilled, at least 2 hours or overnight.
Cooking Time: 10-15 minutes
Pumpkin Puree Lasagna with Ricotta Filling
Pumpkin Puree Lasagna with Ricotta Filling: A creative twist on the classic Italian dish, this recipe combines the warmth of pumpkin with the creaminess of ricotta cheese.
Ingredients:
– 1 medium-sized pumpkin, cooked and pureed
– 8 lasagna noodles
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Fresh basil leaves, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine the pumpkin puree, ricotta cheese, Parmesan cheese, egg, salt, and pepper. Mix well until smooth.
4. Spread a thin layer of the pumpkin-ricotta mixture on the bottom of a 9×13-inch baking dish. Arrange 4 lasagna noodles on top.
5. Repeat step 4 two more times, finishing with a layer of the pumpkin-ricotta mixture on top.
6. Sprinkle chopped basil leaves (if using) and Parmesan cheese on top.
7. Bake for 35-40 minutes or until the cheese is melted and bubbly.
Cooking Time: 35-40 minutes
Pumpkin Puree Fudge with Sea Salt
This seasonal fudge recipe combines the warmth of pumpkin puree with the crunch of flaky sea salt, perfect for a sweet treat any time of year.
Ingredients:
– 1 cup (200g) white chocolate chips
– 1/2 cup (120g) unsalted butter
– 1/4 cup (60g) pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon sea salt
– 1 cup (250g) confectioners’ sugar
Instructions:
1. Line an 8-inch square baking dish with parchment paper.
2. In a medium saucepan, combine white chocolate chips, butter, pumpkin puree, and vanilla extract.
3. Heat over low heat, stirring occasionally, until the mixture is smooth.
4. Remove from heat and stir in sea salt and confectioners’ sugar until combined.
5. Pour into prepared baking dish and refrigerate for at least 2 hours or until set.
Cooking Time: 2-3 hours (depending on temperature)
Pumpkin Puree Oatmeal with Pecans
Start your day with a warm and comforting bowl of Pumpkin Puree Oatmeal, topped with crunchy pecans for added texture and flavor.
Ingredients:
– 1 cup rolled oats
– 2 cups water or milk (dairy or non-dairy)
– 1/4 cup canned pumpkin puree
– 1 tablespoon honey or maple syrup
– Pinch of salt
– 1/4 teaspoon ground cinnamon
– 1/4 cup chopped pecans
Instructions:
1. In a medium saucepan, bring the water or milk to a simmer over medium heat.
2. Add the oats and cook, stirring occasionally, until the mixture thickens and the oats are tender, about 5 minutes.
3. Stir in the pumpkin puree, honey or maple syrup, salt, and cinnamon. Cook for an additional minute.
4. Divide the oatmeal into bowls and top with chopped pecans.
Cooking Time: 10-12 minutes
Enjoy your delicious and comforting Pumpkin Puree Oatmeal with Pecans!
Pumpkin Puree Hummus with Pita Chips
This creamy hummus recipe combines the warmth of roasted pumpkin with the classic flavors of chickpeas, garlic, and lemon. Serve it with crispy pita chips for a perfect snack or appetizer.
Ingredients:
– 1 small pumpkin (about 2 lbs), roasted and pureed
– 1 1/2 cups cooked chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. In a blender or food processor, combine pumpkin puree, chickpeas, tahini, lemon juice, garlic, and salt.
2. Blend until smooth, stopping to scrape down the sides as needed.
3. With the blender running, slowly pour in the olive oil.
4. Taste and adjust seasoning if desired.
5. Serve with pita chips or vegetables for dipping.
Cooking Time: 10 minutes (plus roasting time for pumpkin)
Pumpkin Puree French Toast with Cinnamon Sugar
Start your day off right with this autumn-inspired twist on classic French toast, featuring the warm and comforting flavors of pumpkin puree and cinnamon sugar.
Ingredients:
– 4 slices of bread (preferably challah or brioche)
– 1/2 cup pumpkin puree
– 2 large eggs
– 1/2 cup heavy cream
– 1 tsp ground cinnamon
– 2 tbsp granulated sugar
– Unsalted butter, melted
– Cinnamon sugar (a mixture of granulated sugar and cinnamon) for topping
Instructions:
1. In a shallow dish, whisk together pumpkin puree, eggs, and heavy cream until smooth.
2. Heat a non-stick skillet or griddle over medium heat.
3. Dip each bread slice into the pumpkin-egg mixture, coating both sides evenly.
4. Place the coated bread slices on the skillet or griddle and cook for 2-3 minutes on each side, or until golden brown.
5. Sprinkle cinnamon sugar on top of the French toast while still warm.
6. Serve with melted butter and your favorite toppings (e.g., maple syrup, whipped cream, or chopped nuts).
Cooking Time: 10-12 minutes
Pumpkin Puree Mac and Cheese with Breadcrumbs
This seasonal twist on classic macaroni and cheese combines the comforting warmth of pumpkin puree with a crispy breadcrumb topping. Perfect for a cozy fall evening or as a side dish for your holiday gatherings.
Ingredients:
– 8 oz macaroni
– 2 cups pumpkin puree
– 2 cups grated cheddar cheese
– 1/2 cup milk
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions.
3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
4. Gradually add milk, whisking constantly. Bring mixture to a simmer.
5. Remove from heat and stir in pumpkin puree, cheddar cheese, salt, and pepper.
6. Combine cooked macaroni and cheese sauce. Transfer to a baking dish.
7. Top with breadcrumbs and Parmesan cheese. Bake for 20-25 minutes or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to fall in love with the flavor of pumpkin! This article features 20 creamy pumpkin puree recipes that are sure to satisfy your cravings. From sweet treats like Pumpkin Puree Pancakes and Pumpkin Puree Cupcakes, to savory dishes like Creamy Pumpkin Puree Soup and Pumpkin Puree Lasagna, there’s something for everyone. And if you’re looking for a little indulgence, be sure to try the Pumpkin Puree Cheesecake or Pumpkin Puree Ice Cream with Caramel Swirl. Whether you’re in the mood for breakfast, lunch, dinner, or dessert, these recipes are sure to delight.