Fresh pumpkin recipes make the most of the seasonal fall ingredient. So skip the can and combine a pie pumpkin with sweet and savory ingredients that play up its mild, squash-like flavor.
1/14
Fresh Pumpkin Pie
From the Recipe Creator:
In my opinion, there’s no contest as to which homemade pumpkin pie is best. No matter how good your canned filling is, it will never match pumpkin pie from scratch. —Christy Harp, Massillon, Ohio
Nutrition Facts:
1 piece: 303 calories, 14g fat (8g saturated fat), 79mg cholesterol, 343mg sodium, 41g carbohydrate (24g sugars, 2g fiber), 5g protein.
Pumpkin pie starts with a can, right? Not so fast! This recipe uses a medium pie pumpkin to create pumpkin pie from scratch.
2/14
Roasted Pumpkin Nachos
From the Recipe Creator:
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
Nutrition Facts:
1 serving: 347 calories, 18g fat (6g saturated fat), 25mg cholesterol, 559mg sodium, 36g carbohydrate (3g sugars, 4g fiber), 10g protein.
3/14
Stuffed Pumpkin
From the Recipe Creator:
This recipe is a great way to use a pumpkin up after scooping out the seeds to bake. It is so delicious and fancy enough to serve to guests. —Christin Holt, Kingsburg, California
Nutrition Facts:
1 each: 285 calories, 13g fat (5g saturated fat), 114mg cholesterol, 595mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 23g protein.
4/14
Pumpkin Ravioli
From the Recipe Creator:
This pumpkin ravioli recipe may sound complicated, but if you organize yourself, it really isn't. The result will be pure pumpkin heaven. I like to sprinkle the ravioli with Parmesan as well. You can also add salt and pepper to taste to the rich, sage sauce. —Christopher Presutti, Jacksonville, Florida
Nutrition Facts:
1 serving: 696 calories, 48g fat (28g saturated fat), 304mg cholesterol, 317mg sodium, 54g carbohydrate (5g sugars, 2g fiber), 16g protein.
5/14
Air-Fryer Pumpkin Fries
From the Recipe Creator:
Move over french fries—these homemade pumpkin fries are divine! Not only are they healthier than traditional fries, but they are simple to make and crisp up beautifully in the air fryer. The maple-chipotle dipping sauce is the perfect accompaniment. —Julie Peterson, Crofton, Maryland
Nutrition Facts:
1/2 cup pumpkin fries with 2 tablespoons sauce: 151 calories, 3g fat (2g saturated fat), 8mg cholesterol, 413mg sodium, 31g carbohydrate (12g sugars, 2g fiber), 5g protein.
6/14
Roasted Pumpkin Salad with Orange Dressing
From the Recipe Creator:
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
Nutrition Facts:
1-1/2 cups: 266 calories, 15g fat (3g saturated fat), 6mg cholesterol, 123mg sodium, 34g carbohydrate (26g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 3 fat, 2 starch, 1 vegetable.
7/14
Chipotle Pumpkin Butternut Soup
From the Recipe Creator:
This comforting, warm soup will help to keep your spirits up in the fall. Using your garden goodies, warm spices are mixed with some heat from chipotle peppers in adobo sauce. You can use any beans you like and add fresh spinach or kale. —Teri Schloessmann, Tulsa, Oklahoma
Nutrition Facts:
1 cup: 246 calories, 15g fat (5g saturated fat), 34mg cholesterol, 841mg sodium, 19g carbohydrate (5g sugars, 3g fiber), 8g protein.
8/14
Pumpkin and Chicken Sausage Hash
From the Recipe Creator:
This can be served as a side or as the main dish for breakfast, lunch or dinner. I like to serve it topped with poached or fried eggs for breakfast. —Valerie Donn, Gaylord, Michigan
Nutrition Facts:
1 serving: 260 calories, 14g fat (3g saturated fat), 60mg cholesterol, 634mg sodium, 19g carbohydrate (13g sugars, 2g fiber), 16g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.
9/14
Chicken with Sugar Pumpkins & Apricots
From the Recipe Creator:
When we have family gatherings, we give the slow cooker kitchen duty. This yummy chicken with pumpkin and apricots has the warm flavors of Morocco. —Nancy Heishman, Las Vegas, Nevada
Nutrition Facts:
1 chicken thigh with 1 cup pumpkin: 318 calories, 10g fat (3g saturated fat), 76mg cholesterol, 376mg sodium, 36g carbohydrate (20g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 2 starch, 3 lean meat, 1/2 fat.
10/14
Butternut Squash Butter
From the Recipe Creator:
Looking for a tasty way to use up those pumpkins and have a wonderful gift during the holidays? My pumpkin butter is delicious on biscuits or homemade bread, and also makes a tempting filling for miniature tart shells. —Wanda Richardson, Somers, Montana
Nutrition Facts:
2 tablespoons: 39 calories, 0 fat (0 saturated fat), 0 cholesterol, 4mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1/2 starch.
11/14
Pumpkin Harvest Beef Stew
From the Recipe Creator:
By the time the stew is done simmering and a batch of bread finishes baking, the house smells absolutely wonderful. —Marcia O'Neil, Cedar Crest, New Mexico
Nutrition Facts:
1-2/3 cups: 258 calories, 6g fat (1g saturated fat), 67mg cholesterol, 479mg sodium, 21g carbohydrate (6g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1/2 fat.
12/14
Roasted Fall Vegetables
From the Recipe Creator:
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
Nutrition Facts:
3/4 cup: 110 calories, 5g fat (1g saturated fat), 1mg cholesterol, 384mg sodium, 17g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch.
13/14
Pumpkin Stew
From the Recipe Creator:
This special stew is the meal our two kids look forward to each fall because we only get to enjoy it when the fresh pumpkins come out of the garden. The stew is cooked and served right in the pumpkin shell. A true taste of autumn, it also makes a pretty presentation at a potluck. —Donna Mosher, Augusta, Montana
Nutrition Facts:
1 cup: 324 calories, 11g fat (3g saturated fat), 57mg cholesterol, 1070mg sodium, 37g carbohydrate (9g sugars, 4g fiber), 23g protein.
14/14
Pumpkin Puree
From the Recipe Creator:
Homemade pumpkin puree can be used in most recipes that call for canned pumpkin. One three-pound pie pumpkin will yield about two cups of pumpkin puree, which is about what is in a 15-ounce can. —Taste of Home Test Kitchen
Nutrition Facts:
1/2 cup: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 2mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 starch.
Fresh Pumpkin Recipes FAQ
Where do you buy fresh pumpkins?
Fresh pumpkins are widely available in the fall and winter, so you can easily buy pumpkins at various stores or markets. Most supermarkets will have them in stock, especially between Halloween and Thanksgiving. You can also visit a nursery or local farmers market, where there is likely to be an abundance of pumpkin and squash.
How do you cut up a fresh pumpkin?
Cutting a fresh pumpkin for a recipe differs from how you would carve a pumpkin. If cooking the pumpkin with the skin on, like for pumpkin puree, use a sturdy, heavy knife, such as a chef’s knife, to split the pumpkin in half. After removing the seeds, cut it into quarters or wedges, or leave it in two large pieces. Then it’s ready to cook.
To cut smaller chunks for roasting or sauteeing, you’ll need to peel the pumpkin. Rather than fighting the creases and thick skin with a vegetable peeler, use a sharp knife to cut off the skin, following the curve of the pumpkin. It’s a similar method to cutting a watermelon or citrus fruit. Once peeled, slice into wedges or planks, and then into cubes.
Is fresh pumpkin better than canned?
Fresh pumpkin and canned pumpkin are both fantastic but not always equal in recipes. The most obvious reason to choose a fresh pumpkin is if you want to cook it in wedges or cubes, similar to how you would use a butternut, acorn or delicata squash. On the other hand, canned pumpkin is better for baking because it is more consistent in texture and flavor, not to mention that opening a can saves a huge amount of time versus roasting, blending and straining a homemade puree.
