10 Scrumptious Sweet and Savory Pumpkin Recipes


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PUMPKIN 7 WAYS �� Easy Autumn/Fall Recipes ��

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5 Pumpkin Recipes To Make This Fall • Tasty

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43 Sweet and Savory Pumpkin Recipes That’ll Warm Your Soul Gabriella Vigoreaux, Amanda Garrity 7/8/2020. is to cook it up into these delicious and easy sweet and savory pumpkin recipes. 10 Savory and Sweet Pumpkin Recipes. Posted by Esther Gim on Oct 18, 2012 Print this Post We set our sights on finding 10 fun and tasty pumpkin recipes. From cookies to custard and milkshakes to butter, get a taste of autumn in your mouth. Find the recipe for pumpkin lust cake at Sweet Treats & More.

Pumpkin. 20 Delicious Sweet and Savory Pumpkin Recipes. Whenever Fall/Autumn comes around, I only think of one thing – Pumpkins!!! Yes, I love Pumpkin recipes both savory and sweet.

I have made quite a few tried and tested recipes using this wonderful fruit. Below you can find some delicious sweet and savory recipes all utilizing the mighty pumpkin!Some are healthy, some not so much, but all of them are delicious and spotlight our favorite autumn ingredient in new and unusual ways! Below are all the recipes.

Have fun exploring, and I’ll be back in a few days with a non-pumpkin recipe. Thanks for indulging in my pumpkin obsession, friends. Savory Pumpkin Recipes. Pumpkin isn’t just for dessert. Chorizo Pumpkin Pasta.

I’m a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it Pumpkin Sausage Soup. This dish is well suited to my lower-carb way of eating. It’s definitely soul food, and I love Chicken with Sugar Pumpkins. 40 Sweet and Savory Pumpkin Recipes.

I’ve worked all week with Cassie from Wholefully and this post is the pinnacle of all of our pumpkin recipes. Every one of these 40 recipes is either from my site or from her’s, so you know that they are bound to be delicious tried and true pumpkin recipes that you’ll love to make again and again. From sweet pies to baked breads, when it comes to finding fabulous fall recipes that utilize canned pumpkin, the limit does not exist. View Gallery 35 Photos Ethan Calabrese.

Delicious! SPAGHETTI WITH PUMPKIN SAGE CREAM SAUCE. Creamy, rich, savory, and delicious, that’s what you’ll find in a bowl of this cozy and comforting pasta.

Smothered in the creamy pumpkin Alfredo sauce with fresh sage, this is the ultimate fall dinner recipe. It’s one of our favorite vegan pumpkin recipes. CURRIED PUMPKIN.

The Instant Pot pressure cooker gets meals done quickly, but that doesn’t always help if you’ve got a laundry list of ingredients that need prepping. This collection of 10 easy Instant Pot recipes that require six ingredients or less will help you whip up dinner easily and efficiently. Whether you choose beef-stuffed peppers or salsa chicken tacos, the whole family is sure to love these simple. Under this section, you will find easy, delicious and comforting recipes.

We have plenty to choose from, and we have hundreds of easy and delicate meals. Starting from the appetizer section, where you can find Dill Pickle Dip which is ready in 10 minutes from start to finish.

List of related literature:

WHISK together the pumpkin puree, sugar, heavy cream, eggs, ginger, cinnamon, ¼ teaspoon salt, and ground cloves.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Seven pounds of plums, three pounds of sugar, one ounce of cloves, one ounce of cinnamon, one quart of vinegar; put a layer of plums and a layer of spice (not powdered) alternately; boil the sugar and vinegar together, and pour over the fruit; the next day boil up all together, and put away for use.

“The Carolina Housewife” by Sarah Rutledge, Anna W. Rutledge
from The Carolina Housewife
by Sarah Rutledge, Anna W. Rutledge
University of South Carolina Press, 1979

In large bowl, with wire whisk, mix pumpkin, evaporated milk, brown sugar, eggs, cinnamon, ginger, salt, and nutmeg until well combined.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Ingredients: 6 oz pitted dried plums (prunes); 2-inch stick of cinnamon; 2 tbsp extra virgin olive oil; 1 cup red wine; 2 tbsp sugar; 1 baguette; 2 tbsp julienned fresh ginger; zest of ½ lemon; salt to taste.

“The Tudor Kitchen: What the Tudors Ate & Drank” by Terry Breverton
from The Tudor Kitchen: What the Tudors Ate & Drank
by Terry Breverton
Amberley Publishing, 2015

Here’s the combination I make most often: 4 thin (1to 1%-inch-thick) wedges pumpkin or squash (I use Red Kuri squash, which doesn’t need to be peeled), 12 to 16 cooked chestnuts (I use jarred), 1 apple (or pear), 4 clusters grapes, and sprigs of rosemary, thyme, or, best of all, sage for the herb.

“Around My French Table: More than 300 Recipes from My Home to Yours” by Alan Richardson, Dorie Greenspan
from Around My French Table: More than 300 Recipes from My Home to Yours
by Alan Richardson, Dorie Greenspan
HMH Books, 2010

Toast the pumpkin seeds by tossing them with 2 teaspoons maple syrup, ¼ teaspoon ground cinnamon, ⅛ teaspoon grated nutmeg, and a pinch of salt.

“Vegan Under Pressure” by Jill Nussinow
from Vegan Under Pressure
by Jill Nussinow
HMH Books, 2016

To one cup of steamed and sifted pumpkin add one-fourth a cup of molasses, one-fourth a cup of sugar, one beaten egg, half a teaspoonful of salt, one-third a teaspoonful of ginger or cinnamon, and two-thirds a cup of rich creamy milk.

“The Settlement Cook” by Simon Kander, Henry Schoenfeld
from The Settlement Cook
by Simon Kander, Henry Schoenfeld
Dover Publications, 2012

Cook pumpkin puree, salt, cinnamon, nutmeg, and cloves in large saucepan over medium heat, stirring constantly, until reduced to 1½ cups, 6 to 8 minutes.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

I had only imagined what a pumpkin pie should be: deeply pumpkiny, with hints of cinnamon, ginger, and other holiday spices; creamy, though not as creamy as a custard; incredibly flaky crust; and not overly sweet, or the sweetness would interfere with the delicate flavor of the pumpkin.

“Flour: A Baker's Collection of Spectacular Recipes” by Joanne Chang, Christie Matheson, Keller + Keller
from Flour: A Baker’s Collection of Spectacular Recipes
by Joanne Chang, Christie Matheson, Keller + Keller
Chronicle Books LLC, 2011

In another bowl, combine the pumpkin puree, melted ghee or butter, eggs, water, and the four powdered spices.

“Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth” by Margo Shapiro Bachman, Vasant Lad
from Yoga Mama, Yoga Baby: Ayurveda and Yoga for a Healthy Pregnancy and Birth
by Margo Shapiro Bachman, Vasant Lad
Sounds True, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • I can’t wait until fall this year. I don’t usually like cold weather but it means I can bake as much as I want without getting the house too hot. Also these recipes look awesome.

  • Tasty is the best food channel! I’m starting my food channel mixing food, fashion & entertainment! I follow back check me out! Let’s go Tasty!!

  • Shitty duplicated content like this is destroying real food channels on YT. Most of Tastys “recipes” don’t work and some are downright unsafe.

  • I just found your channel and I’m in love! Seriously considering going vegan �� thank you for the high quality recipes and content

  • I stopped watching. If a recipe video (ESPECIALLY a compilation one) doesn’t have at the very least the TITLE of each recipe, it’s a no go. Even better when the ingredients are listed on the video(with or w/o amounts).

  • Great i have a video with 7000 views and 120 likes in 4 months and im proud…… But tasty gets 8000views in a hour and 900 likes. Is that even possible

  • I have an actual measurement for “dollop”! For those who ask, “How much is a dollop?” the answer is: 1 Dollop = 1 1/4 cups. That always works for me.

  • Last Halloween I made the pumpkin chili cheese dip and it was soooooo good. The only downside is it didnt stay hot in the pumpkin bowl for very long. Still very tasty, would make again!

  • Do you think that you could just cut the pumpkin in half, rub with some oil and season with S&P, and then bake it that way? Then peel when soft? I do that with butternut squash and it works really wellit might be less of a hassle than the peeling of a hard, raw pumpkin.

  • What a joy to know that in the United States there is a lot of variety in food, I am Mexican but I have been following your channel for quite some time but I would like to make a suggestion about your channel. Since English and Spanish are the primary languages ​​in most of the world, I would like them to appear in English apart from the on-screen ingredients, I would like them to be added in Spanish. It is only a small suggestion I hope you take it into account and see you in the following recipe. ��

  • Fantastic! I’m trying to eat more seasonally and I love pumpkin so going into autumn these pumpkin recipes should be really useful:)

  • Damn, way to call her out on having a mustache. I would have said,” You have some on your upper lip” or “-just above your lip”. Haha.

  • I spent the whole day yesterday looking for pumpkins. I went to 7 different supermarkets before giving up (I probably shouldn’t have left my search till Halloween day) so I had to make the soup with roast butternut squash and some small festive squashes instead and let me tell you it was still amazing, I added some coconut milk too!

  • I just made a small version of this as a test run, substituting the condensed milk with coconut milk and palm sugar. instead of Chinese 5spice, used some thai cooking paste. Out of this tapping world!!!God bless America ����

  • Hi Chef John. I already have a piecrust premade, I want to make sure that no blind baking is necessary before baking this pie? Please advise

  • Baked this yesterday to celebrate July 4th, because I don’t bake apple pies. Came out great, with just a small crack in the very center. Probably baked it a few minutes too long, but the taste is amazing. Try this recipe.

  • I’ve just decided two things
    1) I will absolutely be subscribing to this channel.
    2) Once Drew Carey retires from The Price Is Right, I hope that Seth Rogen replaces him. ��������

  • Oh my goshhhhh these looked amazing! Another great recipe is “Pumpkin Patties” or “Pumpkin Fritters” I have a video on my channel if you want to check it out too!

  • I make this every holiday and it’s always a hit! This makes calorie counters come back for seconds so you know it’s really good. Thanks Chef John:)

  • YES!
    I absolutely LOVE this recipe. It is virtually crack proof, almost fool proof and tastes amazing. Since canned pumpkin puree isn’t a thing where I live, I use roasted butternut squash instead. My mum is absolutely hooked and begged me to make it for her again. Even my friend who usually hates pumpkin pie because of its bitterness really loved this recipe.

  • I made this and I gotta say the filling feels quite “heavy” due to the amount of egg yolks vs. the end amount of it = which is not that much, really. This recipe will make a small pie.
    I left the chinese spices out, which I think it was for the best. It tasted good, but not great… not “pumpky” enough because of all the eggs.
    I don’t know when or why ppl started to add all of these spices to pumpkin recipes, they tend to mask the taste of the pumpkin itself.
    For the next one, I’m leaving out one egg yolk (or maybe 2) and the chinese spices.. Less nutmeg and then it will work.

  • So far so good for my very first time baking a pie! Just the edge of the crust was getting burned LOL, I hope it tastes as good as it looks!
    Thanks so much for the recipe

  • Every time I saw a rubber spatula scrape pumpkin puree out if the can, I was just waiting for the spatula to break. Like does anyone get that reference or is it just me being my nerdy self?

  • My best is 1 can pumpkin. 1 can “sweetened condensed” milk. An egg or two. 1 T cinnamon. 1/8 tsp nutmeg and a pieshell..bake 375 til done

  • when the link to the recipes doesnt even work and then they dont include all the instructions in the video like thanks a lot for giving me incomplete recipes

  • I might be wrong, but I suspect the pumpkin flavor would be completely lost against the pound and a half of cheese used in the macaroni recipe.

  • I made this pie and it came out great! I only had evaporated milk and, thanks to a snow storm, I couldn’t get condensed milk. I just added around 2.5 table spoons of sugar and it came out great

  • you’re delightful ���� with your tapper tapper and shaky shaky�� I’m trying a pumpkin pie for the first time and you’re the chosen one! will let you know how it goes……..if i followed your easy instructions and tapped & shaked ���� it will turn out fab. Thank you food wishes ��

  • The production value of this video is great, even better than normal. Maybe it’s the music but something about it is different and better

  • Just made this today. It is so delicious! The best pumpkin pie I have ever had. The pie dough is also your recipe and it is what I used. Just perfect! ��

  • My sister and I made this for our family on Thanksgiving, and they absolutely loved it! They were so impressed with us! My dad said it was the best pumpkin pie he ever had! Thank you so much! ❤

  • Made this pie and used your pie crust as well. It was easy (I had to make sweetened condensed milk myself and that is what took the longest in the preparation lol). It was good and not to sweet like store-bought pumpkin pies tend to be.

  • Hmmm, I’ve never made it this way before. I always use 1 3/4 cups brown sugar, I’ll have to try using sweetened condensed milk and see which I like better. I always make 2 pies at a time, that’s why so much sugar. But I use 4 eggs for 2 pies, this has 4 eggs for one pie.

  • Rice topped with boiled pumpkin chunks, water spinach and fish sauce is really popular in Vietnam and a favorite of mine. Pumpkin and rice go hand-in-hand.

  • I’m making this right now. Made a few adjustments because I couldn’t find five spice. Doubled the recipe, added two tsp of pumpkin spice and one tsp of cloves. Five tbsp of dark rum. Two pies currently baking. I’m also not a baker lol.

  • I made apple pies with your pie crust, its amazing, so beautiful and supple…I did my own apple filling…Im using your french onion green bean cassarole, and your pumpkin pie filling…cant wait to taste!

  • Loved all of these recipes and the captions really made me laugh! Also, the end, someone’s hoovering? I actually stopped mod hoover to watch this, sooo someone should of been hoovering ���� brilliant editing, Alex ❤️

  • The first number of your like you are is your favourite season
    I know this won’t get any more then 4 likes

  • i hate myself for spammming but here we areeee:P i just postedd a pumpkin recipe vidd too! it would mean that worldd if y’all checkedd it outt!

  • i looks good but i dont like cooking and if you dont Experience DoorDash the best way to get delivery from your favorite restaurants. Act now! Get $20 off ($5 off each of your first 4 orders) when you sign up with this link: https://drd.sh/TyTY7m/

  • Amazing!! I had no idea that Pumpkins could be used like this! I looooove making soups so I may just give that Pumpkin Soup a try! Great job please keep up the good work!

  • I noticed that even homemade pumpkin pie has undercooked dough crust at the bottom of the pie. Why is that? Supermarket baked pie comes out the same way. Can you bake the pie crust first?

  • Americans are wierd like what season is Fall??? is it Autumn or what cause right now its spring but all these “fall “videos are coming out

  • Definitely recommend this Pumpkin Pie Recipe. I am not a Baker or the greatest cook but my pumpkin pie turned back out so Delicious with this Recipe. ���� Thank you Chef John! ��

  • Room and the family room is one of the best year in the room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and bus service is one room one is the room and the kids and kids have to come to a house �� one ☝�� I like to my family and room and family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room for the family room and room 6000

  • how did poeple do this in the old days without condensed milk??? i do not have condensed milk in my country and the ones that exist are too expensive. i just want to make a pie without it and EVERY SINGLE RECIPE has condensed milk in it like wth

  • Loved the edit, the quirky write overs and little comments throughout the video �� makes it so relatable, funny and looks delicious!

  • That pie looks SO delicious my mouth is watering! This recipe just looks perfect for this kind of weather. Unfortunately for me, I can’t for the life of me get to like mushrooms. What else can I use for the filling?

  • David Seymour is gonna be pissed bcs 1. He already made the donut holes before Buzzfeed and 2. Now he has to choose 2 to make for his pumpkin month video

  • Pumpkins are amazing long-term food too buy a bunch on Nov 1st when they go on offer, and they’ll keep in a cool dark place through the whole winter! I lived off them as a student and brussels sprouts in January!

  • What are you doing with the leftover skin of the pumpkin? I usually keep things and use skins or peel for other things before I compost so I am getting the most out of my fruit and veg.

  • I finally got to bake this today all my pumpkin pie dreams came true!!!! It was delicious, creamy, rich… Just PERFECT! My husband was blown away! Thank you chef John!!!!

    Btw I didn’t wait for it to cool completely and refrigerate. I had to have a taste while it was still as little warm as that’s how I like it. A taste test later, half the pie was missing ��.

  • Why is it that when November comes there are no pumpkins to be seen in the grocery store when Thanksgiving is about that pumpkin pie like some Charlie Brown wholesomeness right there with the pecan pie
    Why do they gotta do Thanksgiving dirty like that???

  • I’m a little bummed that I didn’t watch this video before the discount code expired ☹️. Guess I’ll have to suck it up and pay full price at some point

  • I was so excited for this video. I’m 44 but never tried pumpkin! �� Seriously! I’m going to try every single one of these recipes. PLEASE, please do more cooking videos. They’re a huge help for those of us new to veganism. Thank You. PS….. bring Alex back for the taste test…. I love his expressions, it tickles me.lol xxx

  • I like zuccini squash, yellow squash, acorn, butternut,spaghetti squashes, and i cannot aquire a taste for pumpkin squash, i do not know why, you folks enjoy.

  • More pumpkin recipes please! �� PS the dark green ones taste better, they are sooooo sweet! I like making risotto with crispy sage or roast them (or steam them) with maple syrup and I have them for breakfast!

  • God, I remember the times when you had only 5000 subscribers and were always riding around on your bike. Seems like an awful long time ago! It’s great to see how far you’ve come since then! Also I should mention that you were the reason I went vegan almost three years ago. You’re amazing Maddie! xx

  • Love these ideas! Tried the shepherd’s pie today; I had no bay leaves in the house. I’ve added cumin powder and “four spices” powder early on to the (red) onions and garlic instead. Totally forgot about the miso and tomato paste. Added some red beans in the filling. And guess what, it was glorious!!! Thank you for the inspiration.

    Oh and for those struggling so peel that pumpkin beforehand: I just chucked it in halves in the oven like you would with a butternut squash and just very gently cut it it afterwards, it’s as smooth as butter.

  • Hello there, so I’ve started looking into Veganism and have recently given Vegetarianism a shot but I’ve found it very hard. Im looking at research but it all seems biased one way or another and the aggressiveness of some vegans is quite off putting. Also, since I’m a biomed student working with animals and animal blood in medical scientific research I wont be a proper vegan anyway since Im using animals and their products. So does that exclude me already? Being a student Im also worried about starting off, how do I find what vegan foods I like without spending loads of money that I really don’t have? I hope you realise I am being sincere Im just a little lost about where to begin. Final thing, does almond milk taste like marzipan (I hate marzipan) and if so what diary substitutes do you recommend for milk, cheese, yoghurt etc? My research on the dairy industry has made me a little queasy about it to be honest. Sorry for the essay.

  • Loved this video, pumpkin is my favourite thing to cook with. I look forward to pumpkin season every year, I make sweet vegan pumpkin pies and they are amazing! I really want to try the savoury one now too.☺️��

  • OK TASTY. I love your recipes AND! I have also wanted to get my hands on DOUBLE CREAM ever dince I’ve watched Mary Berry. Soooo where is it available in the United states. The closest high fat cream I’ve found is from organic vally at 36%. I read that double cream is like 46% or more. Not the. The stuff in the jar you can get online is not good from what I’ve heard. Any help appreciated

  • I have so much pumpkin to use up. Thank you. Also, I use the “fleshy gunk” in a spiced loaf cake and you would never know it was made of the stringy bits. Totally zero waste then, except for the skin Haha x

  • Really well put together. Loved the production. All the recipes look super yummy and will actually make them all. The pie looks so yum! I’m a meat eater and always looking for alternatives eg vegetarian or vegan meals and this doesn’t feel like a compromise in any way! Yum! Thanks for sharing:)

  • My mom is growing pumpkins and butternut squachs so she has tons of them, and she told me the other day that she had no idea what to do with the one that aren’t sold, well mom, we’re gonna make a pumpkin pie for dinner this week end ��

  • i went out a brought a pumpkin straight after this video just so i could make the hummus and soup (perfect for these cold british mornings)

  • Best pumpkin pie I ever made. I didn’t use canned pumpkin but the crust I didn’t make. My crusts so far have bombed. Thank you. Hope you had a good Thanksgiving with your family.

  • I absolutely loved this video, this kind are my favourites! I already tried the pumpkin latte and the pie, and they are amaziing! Such a good way to make the most f a big pumpkin using it in different ways! Thanks for all maddie!

  • Everything’s looking so awesome. I just bought my first pumpkin at the farmer‘s market and made some soup. Need to try the recipes next!

  • Cannot wait to make that pie seeing all the versions of it made across IG and they all look so so good. Also would love to see a video in December where you and Alex review vegan Christmas products e.g. cocktail sausages, vegan roasts (like the M&S/Waitrose one), desserts/advent calendars, etc!:)

  • I definitely wanna try to make the cookies! Maybe I’ll make them for our Halloween party �� I’m thinking about adding some bits of chocolate into them

  • Love this video! Just a question: most ready-made puff pastries have palm oil in it does yours? Can you recommend one without palm oil? Thanks!! ��

  • I was SHOOK when you started chopping onions and mushrooms for the pumpkin pie… then I remembered you’re British (you did warn us it was savory but that didn’t compute in my American brain).

  • This is the most American video I’ve ever seen ” So for this pumpkin pie we’re gonna use canned pumpkin puree, condensed milk and store bought pie dough.” Brilliant, I can’t find any of this at stores lol

  • Sorry, pumpkin is one of my kryptonite foods, lol, i like about every other squash, lol, zucchini, yellow, butternut, spaghetti, acorn, etc.. but i could never acquire a taste for pumpkin, & i’m irish, 56, & live in Kentucky where we eat about anything & waste nothing. Also can’t eat marshmellows, coconut, rosemary herb, or cajun black seasoning on anything, i do not know why. I do however enjoy watching other folks enjoy their food, especially if i cook it, so enjoy folks!, God bless

  • These recipes were literally taken from a video last year. But at least they are sometimes fake, and they didn’t even bother to edit the recipe on this time. Keep up the quality work, like usual!