10 Ways to Cook with a Pumpkin!

It’s fair to say October is pumpkin season, so here Bethany Rudge explains ten inventive ways to use them while cooking!

By Bethany Rudge

A pumpkin needn’t just be for Halloween!

If the only thing you have ever done with a pumpkin is carve it and fill it with a candle, fear not, you are not alone! Many people tend to think of pumpkins as little more than a Halloween decoration but the big orange fruit can actually provide you with much, much more!

Here’s 10 tasty recipes to help you make the most of your jack-o’-lanterns this autumn. From savoury soups to sweet treats you’ll be spoilt for choice with how to best use up your golden pumpkin pulp.
Forget about the pumpkin pie, it’s all about the pumpkin cheesecake this Autumn! Take the pumpkin out of the pie and bake it into a rich and creamy cheesecake for the ultimate sweet treat.

  1. Pumpkin Cheesecake – recipe courtesy of BBC Good FoodPreparation time – less than 30 minsCooking time -1 to 2 hours

    Serves 8-10


225g/8oz digestive biscuits

60g/2oz butter

juice and zest 1 lemon

340g/12oz cooked pumpkin (steamed or roasted)

225g/8oz caster sugar

450g/1lb cream cheese

1 tsp ground cinnamon

2.5g/½ tsp freshly grated nutmeg

4 eggs

90ml/3fl oz double cream

90ml/3fl oz natural yoghurt


Heat the oven to 170C/325F/Gas 3.

Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.

Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.

Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with cling film and chill overnight.

Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.

Savour this seasons warm autumn spices and make your very own Starbucks pumpkin latte, whilst saving the pennies!

  1. Spiced Pumpkin Latte – recipe courtesy of Food NetworkPreparation time: 5 minutes
    Cooking time: 5 minutes
    Serves: 1Ingredients

1 cup milk
2 tablespoons pure pumpkin puree
1 tablespoon sugar
1/4 teaspoon pumpkin pie spice, plus more for sprinkling
1/4 teaspoon pure vanilla extract
1/4 cup hot espresso or strong brewed coffee
Sweetened whipped cream, for serving

1. Combine the milk, pumpkin puree, sugar, pumpkin pie spice and vanilla in a medium microwave safe bowl, cover the bowl with plastic wrap and vent with a small hole. Microwave until the milk is hot, 1 to 2 minutes. Whisk vigorously until the milk mixture is foamy, about 30 seconds.

Pour the espresso or coffee into a large mug and add the foamed milk. Top with whipped cream and a sprinkle of pumpkin pie spice.

Pumpkin, beans, corn, peppers, and turnips all come together in this hearty vegetarian chili that has a touch of warming sweetness from cinnamon and nutmeg.

  1. Pumpkin Chilli recipe courtesy of The Kitchen Preparation time: 20 minutes
    Cooking time: 1hr 15
    Serves: 8 – 10Ingredients

3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard

2 medium turnips, about 3/4 pound

1/2 cup unsalted butter

1/2 cup olive oil

1/2 cup finely ground cornmeal

2 red bell peppers, chopped

1 large onion, chopped

6 garlic cloves, minced

2 tablespoons tomato paste

4 cups vegetarian broth

2 (10-ounce) cans diced tomatoes with green chilies, such as Rotel

2 (16-ounce) cans chili beans, drained

2 cups frozen corn

1 tablespoon chili powder

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon cumin

Several dashes vegetarian Worcestershire sauce

Salt and freshly ground black pepper, to taste

Balsamic vinegar, to taste

Chopped green onions, to serve

Shredded cheddar cheese, to serve

Sour cream, to serve

Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife.

Peel the turnips and cut into 1-inch pieces.

In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.

Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, nutmeg and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)

Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.

pumpkin4This is not your average quesadilla! Pumpkin quesadillas, a creative twist on a Mexican classic.

  1. Pumpkin Quesadillas with Lime-Jalapeño Yogurt recipe courtesy of The KitchenPreparation time: 20 minutes
    Cooking time: 30 minutes
    Serves: 2 – 4Ingredients

1 medium sugar pumpkin (roughly 1 pound), or substitute 1 cup pumpkin or squash puree

1/2 teaspoon fine sea salt

2 tablespoons coconut oil (or olive oil), divided

1 small yellow onion, diced

1 small jalapeño pepper, seeded and diced

1/2 teaspoon ground cumin

1 1/2 cups shredded mozzarella cheese

4 (8-inch) whole wheat flour tortillas

1/2 cup cilantro, minced


For the Lime-Jalapeno Yogurt:

1 cup plain full fat yogurt

1 tablespoon lime juice

1/2 teaspoon lime zest

1/2 teaspoon ground cumin

1 jalapeño, diced (remove seeds for less heat)

Pinch of fine sea salt

Peel, seed, and cut the pumpkin into 1-inch cubes; you should have about 1 1/2 cups cubed squash. Bring a large saucepan of lightly salted water to a boil. Add the pumpkin cubes and cook until pumpkin is fork tender, 8 to 10 minutes. Drain and set aside to cool for about 10 minutes. Once pumpkin is cool enough to handle, place it in a blender or food processor along with the 1/2 teaspoon of salt and process until smooth. You should have about 1 cup of puree. The puree can be prepared several days in advance.

Prepare the yogurt dip while the pumpkin is cooking. Combine all of the ingredients in a bowl and whisk until smooth. Taste test and adjust seasonings if necessary. Refrigerate until ready to serve.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Stir in the onion, jalapeño, ground cumin. Sauté, stirring occasionally, until tender, about 8 minutes.

Spread the pumpkin puree over 1/2 of each tortilla. Top with onion and pepper mixture followed by the cheese, divided evenly among all the tortillas. Fold each tortilla in half.

Wipe down the skillet and heat remaining oil over medium-high heat. Cook the quesadillas for 3 to 5 minutes per side. Serve immediately with lime-jalapeño yogurt dip and plenty of minced cilantro.

Cookies for breakfast? These breakfast cookies are packed with healthy whole grains and healthy fats, you could even throw in protein powder, chia seeds, nuts, other dried fruit—whatever tickles your fancy!


  1. Oatmeal pumpkin breakfast cookies recipe courtesy of Back To Her Roots Preparation time: 10 minutes
    Cooking time: 12- 15 minutes
    Serves: makes 12 cookiesIngredients

1/2 cup melted coconut oil

2 eggs

1 teaspoon vanilla extract

3/4 cup pumpkin puree

1/3 cup maple syrup

1 1/2 cup whole wheat flour

1 cup rolled oats

1/4 cup flaxmeal (ground flaxseeds)

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon nutmeg

Pinch of salt

1 cup raisins


Preheat oven to 350°. Line a baking sheet with parchment paper, set aside.

In the bowl of a mixer fitted with the paddle attachment, add in the coconut oil, eggs, vanilla, pumpkin, and maple syrup. Mix on medium until well-blended.

Add in the flour, oats, flax meal, baking soda, cinnamon, cloves, nutmeg and salt. Mix on medium until well-blended.

Fold in the raisins using a wooden spoon.

Drop rounded tablespoonsful onto the prepared baking sheet, leaving about an inch between cookies. Bake in preheated oven for 12-15 minutes, or until golden brown and solid. Let cool for five minutes on baking sheet, then transfer to a wire baking rack to cool completely.

Crepes filled with pumpkin, drizzled in Nutella, need I say more? The unusual combination of chocolate and pumpkin will have you making these pumpkin treats all year around! pumpkin6

  1. Pumpkin filled sweet crepes recipe courtesy of Simplistically LivingPreparation time: 5 minutes
    Cooking time: 10 minutes
    Serves: 15 – 18 crepesIngredients

2 eggs

3/4 cup pure pumpkin puree

1 cup milk

3/4 cup water

2 tablespoons butter, melted

2 cups flour

1/2 cup brown sugar, packed

1/2 teaspoon salt

1 1/2 teaspoons vanilla

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger


Garnish/Filling Ideas


powdered sugar



cream cheese

Lightly beat eggs in a large bowl then whisk in pumpkin puree, milk, water and butter until combined. Whisk in remaining Pumpkin Crepe Batter ingredients and beat until smooth.

Heat a lightly greased griddle or non-stick skillet pan over medium high heat. Pour batter using 1/4 measuring cup on the griddle/skillet and tilt pan in a circular motion to spread batter. Cook crepes approximately 1 minute or until bottom is lightly golden, flip and cook another 30 seconds or until cooked through. Repeat until all the batter is gone.

To stuff with Nutella: Spread half of a cooked crepe with Nutella. Fold in half then cover the top half of the crepe with Nutella then fold in half one last time.

Warm your taste buds with this velvety smooth pumpkin soup. Perfect for using up any leftover pumpkin!


  1. Roasted golden pumpkin soup recipe courtesy of Jamie Oliver  Preparation time: 15 minutes
    Cooking time: 1hr 15 minutes
    Serves: 6

 1.5kg pumpkin

Olive oil

1 teaspoon dried chilli

1 tablespoon coriander seeds

1 large onion

3 cloves garlic

1 carrot

1 stick of celery

1 litre hot vegetable stock

Method: Preheat the oven to 170°C/340°F. Half the pumpkin and remove the seeds (you can keep these for roasting), then chop into wedges. Place the pumpkin on two large baking trays and drizzle over a little olive oil. In a pestle and mortar, grind the chilli and coriander seeds with a pinch of salt until finely ground. Sprinkle the spices over the pumpkin with some black pepper. Roast the pumpkin for 1 hour, or until soft and slightly caramelised at the edges.

Meanwhile, roughly chop the onion, garlic, carrot and celery. Heat a lug of olive oil over a medium heat in a large saucepan then add the vegetables and cook for 15 minutes, or until soft and sweet but not coloured.

When the squash is ready, add to the pan with the hot stock. Blend with a stick blender, adding a little more water if you like a thinner consistency.

Ladle into bowls and add your favourite toppings.

These pumpkin wedges are a healthy alternative to potatoes and are crammed full of vitamins and minerals!


  1. Parmesan-Rosemary Pumpkin Wedges recipe courtesy of My RecipesPreparation time: 10 Minutes
    Cooking time: 30-35 minutes
    Serves: 2Ingredients
    2 pounds unpeeled seeded pumpkin or other winter squash, cut into 1/2-inch wedges

1 tablespoon olive oil

1/2 cup freshly grated Parmesan

2 teaspoons lemon zest, divided

1/4 cup fresh breadcrumbs

2 teaspoons minced fresh rosemary

1   garlic clove, minced

1/4 teaspoon salt

1/8 teaspoon pepper

1/2 cup sour cream

Preheat oven to 375°. Place pumpkin wedges in a single layer on a large baking sheet; drizzle with olive oil, turning wedges to coat evenly.

Stir together Parmesan, 1 teaspoon lemon zest, and next 5 ingredients in a small bowl. Sprinkle pumpkin wedges evenly with cheese mixture. Bake 30 to 35 minutes or until tender. Meanwhile, stir together sour cream and remaining 1 teaspoon lemon zest. Serve pumpkin wedges with lemon cream.

This quick and easy roast pumpkin salad recipe is served with pine nuts, spinach, and a sweet honey dressing for a healthy lunch low in calories, yet bursting with flavour. pumpkin9

  1. Roasted pumpkin salad with honey and balsamic dressing recipe courtesy of TastePreparation time: 10 minutes
    Cooking time: 25 minutes
    Serves: 2Ingredients

    1.75kg butternut pumpkin, deseeded, cut into 2cm-thick pieces

olive oil cooking spray

1/2 cup pine nuts

200g baby spinach

Honey and balsamic dressing

1/4 cup honey

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Preheat oven to 250°C. Line 2 baking trays with baking paper. Place pumpkin in a single layer on trays. Spray with oil and turn to coat. Season with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until golden and tender. Set aside to cool to room temperature.

Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook, stirring, for 3 minutes or until golden.

Make honey and balsamic dressing: Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.

Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts. Drizzle with dressing. Season with salt and pepper. Serve.

The unexpected punch of crystallized ginger gives these tender pumpkin waffles a grown-up twist.pumpkin10

  1. Pumpkin ginger waffles recipe courtesy of Country Living Preparation time: 5 minutes
    Cooking time: 5 minutes
    Serves: 5Ingredients
    1¼ c. all-purpose flour

1½ tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 tsp. ground ginger

½ tsp. cinnamon

¼ c. finely chopped crystallized ginger

2 large eggs

¾ c. buttermilk

½ c. pumpkin puree

½ c. sugar

¾ tsp. vanilla extract

3 tbsp. unsalted butter

Combine flour, baking powder, baking soda, salt, ground ginger, and cinnamon together in a large bowl. Remove 2 tablespoons of the flour mixture and toss with crystallized ginger in a small bowl. Set aside.

Whisk eggs, buttermilk, pumpkin, sugar, and vanilla in a medium bowl. Combine with flour mixture. Stir in butter and fold in reserved crystallized-ginger mixture. Do not overmix.

Heat a waffle iron and make waffles, using about 1/2 cup batter per each one. Keep warm in 200°F oven, if desired.