14 Baked Pumpkin Recipes to Satisfy Your Savory Fall Cravings (2024)

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Spicy Chicken Pumpkin Pizza

Think pizza and pumpkin can’t go together? This chicken pumpkin pizza will change your mind. The sweetness of the pumpkin paired with the spice of the chipotle peppers makes for a delicious, balanced sauce. I love that this recipe incorporates healthy ingredients in a fun, family-friendly way. —Julie Peterson, Crofton, Maryland

2/14

Baked Pumpkin Goat Cheese Alfredo with Bacon

This is a unique and delicious pasta, perfect for fall. I made this for my girlfriends, and everyone asked for the recipe! —Ashley Lecker, Green Bay, Wisconsin

3/14

Our family adores autumn and anything to do with pumpkins! This warm, comforting recipe is so easy to put together on a cool fall weeknight. When I have time, I make homemade ravioli and tortellini using this same filling. It also works well in stuffed shells. —Mandy Howison, Renfrew, Pennsylvania

4/14

Pumpkin Lasagna

I especially like this comforting fall dish because it’s vegetarian. Even friends who aren’t big fans of pumpkin are surprised by this delectable lasagna. Canned pumpkin and no-cook noodles make it a cinch to prepare. —Tamara Huron, New Market, Alabama

5/14

Sausage-Stuffed Pumpkins

Baking a meal in a pumpkin is such a fun fall idea! To serve the dish, cut the pumpkin into wedges, giving each person both pumpkin and stuffing. —Rebecca Baird, Salt Lake City, Utah

6/14

Maple Winter Squash Casserole

This scrumptious casserole combines pumpkin and two other kinds of squash in a creamy, savory mix. The recipe also would work with other squash combos, or just one type instead of three. Have fun with it—you really can’t go wrong! —Joanne Iovino, Kings Park, New York

7/14

My children often request this dish. It also adds a great “wow” factor to a festive buffet table.—Andria Peckham, Lowell, Michigan

8/14

Roasted Pumpkin Salad with Orange Dressing

Roasted pumpkin and dried fruits make this beautiful seasonal salad a natural match for holiday recipes. The dressing is a light, tasty mix of honey, olive oil and balsamic vinegar. Top it all off with crumbled goat cheese for that final tangy touch. —Sasha King, Westlake Village, California

9/14

Roasted Pumpkin Nachos

I had previously made this dish with black beans and corn off the cob in the summer. Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin—yum! It’s also good with butternut squash. —Lesle Harwood, Douglassville, Pennsylvania

10/14

Roasted Fall Vegetables

I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that’s not overpowering. —Juli Meyers, Hinesville, Georgia

11/14

Scented Rice in a Baked Pumpkin

This easy, delicious and healthy side is a showpiece that always delights. You can use grain, squash, fruits and nuts to suit your taste—it’s impossible to go wrong! —Lynn Heisel, Jackson, Missouri

12/14

Roasted Pumpkin and Brussels Sprouts

While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania

13/14

Pumpkin Falafel

Falafel is the ultimate Middle Eastern street food. Pumpkin adds a light sweetness and keeps the patties moist while baking. Top these beauties with a sweet and savory maple tahini sauce. You can serve them sandwich-style, as an appetizer over a bed of greens, or with soup and salad. —Julie Peterson, Crofton, Maryland

14/14

Tex-Mex Bean Bake with Pumpkin Cornbread Topping

I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. —Samantha Westveer, Kentwood, Michigan

Baked Pumpkin Recipes FAQ

What is the best kind of fresh pumpkin for roasting?

Small pumpkins (known as sugar or pie pumpkins) are the best varieties for fresh pumpkin recipes. They’re sweeter, more tender and less fibrous than the large pumpkins used for carving jack-o’-lanterns.

How do you roast a pumpkin?

To make roasted pumpkin, cut it in half and scoop out the seeds and strings. Roast the halves in a 350°F oven until the pumpkin is tender. It may take up to an hour if the pumpkin is halved, but you can cut down on cooking time if you slice it into smaller pieces.

Do you roast pumpkin with the skin on?

We recommend roasting a pumpkin with the skin on. It cuts down on prep time, and the skin is easy enough to remove after cooking the pumpkin. Let the pumpkin cool slightly after cooking, then use a paring knife to remove the skin. If you prefer to peel the pumpkin beforehand, pull a vegetable peeler over the entire surface to remove the skin in strips.