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Pumpkin Based Recipes

Focaccia with Roasted Squash



1 1/4 c. all-purpose flour

3/4 c. tepid water

1 tsp. active dry yeast


extra-virgin olive oil

2 1/2 c. all-purpose flour

3/4 c. tepid water

2 1/4 tsp. active dry yeast

1 tbsp. Kosher salt

1 tsp. Kosher salt


1 butternut squash or pumpkin—peeled

2 tbsp. extra-virgin olive oil

Kosher salt



Thyme leaves

Maldon salt


  1. Make the Starter: In a large bowl, mix the flour with the water and yeast. Cover the bowl and let stand at room temperature overnight.

  2. Make the Dough: Grease a large bowl with olive oil. In the bowl of a standing mixer fitted with the dough hook, combine the starter with the flour, water and yeast and mix at medium speed for 8 minutes. Let rest for 20 minutes, then add the salt and mix at medium speed until smooth and tacky, about 8 minutes. Scrape the dough into the greased bowl and shape it into a ball. Cover and let stand in a warm place until doubled in bulk, about 1 hour.

  3. Transfer the dough to a lightly floured work surface and cut it in half. Shape the dough into 2 balls and transfer to a parchment-lined baking sheet. Brush the balls with olive oil, cover with plastic wrap and let stand until doubled in bulk, about 1 hour.

  4. Meanwhile, Prepare the Topping: Preheat the oven to 400 degrees F. In a large bowl, toss the squash with the 2 tablespoons of olive oil and season with salt and pepper. Spread the slices in a single layer on 2 large rimmed baking sheets and roast for about 15 minutes, until tender; let cool completely. Increase the oven temperature to 450 degrees F.

  5. Gently curl the cooled squash slices and press them into the dough. Brush the focaccia with olive oil and bake for 25 to 30 minutes, until risen and browned on top. Transfer to a rack and let cool for 5 minutes. Drizzle honey on top and sprinkle with thyme leaves and Maldon salt. Serve warm.


Creamy Pumpkin Spaghetti with Garlic Kale

for the pumpkin sauce

  • 1 cup sun dried tomatoes packed in oil

  • 1 onion, chopped

  • 2 cloves garlic, minced

  • 3 sage leaves, minced

  • 1 1/2 cups pumpkin puree

  • 1 cup tomato puree or tomato sauce

  • 4 cups chicken broth

  • 1 teaspoon dried basil

  • 1/2 cup cream or half and half

  • teeny tiny pinch of cinnamon

for the pasta
  • 8 ounces bucatini, perciatelli, or spaghetti

  • 1 lb. lean ground turkey

  • 1 onion, thinly sliced

  • 1 tablespoon chili powder

  • 1 teaspoon garlic powder

for the garlic kale
  • 2 tablespoons garlic infused olive oil (see notes)

  • 1 bunch kale, stems removed, leaves chopped

  • Manchego or Parmesan cheese for topping

  1. Sauce: In a large pot over medium high heat, add the sun dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun dried tomatoes and saute until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in cream and season to taste with salt, pepper, and red pepper flakes for heat.

  2. Pasta: Boil the pasta according to package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist.

  3. Kale: Heat the olive oil over medium heat. Add the kale and saute until wilted.

  4. Toss the turkey, sauce, and pasta together. Serve with the kale. Top everything with the cheese.


You don’t have to use garlic infused olive oil, but that was the easiest way I found to get a nice light garlic flavor without having little pieces of garlic in the kale. If you don’t have garlic oil, just use regular minced garlic cloves and throw it in with the kale. Another option: gently heat the oil, add the whole smashed garlic cloves whole and saute for a few minutes to impart some flavor, and then remove the cloves before adding the kale.


Pumpkin Spice Waffles


  • 1/2 cup coconut oil

  • 1/2 cup sugar

  • 1/2 cup brown sugar, packed

  • 15 ounces pure pumpkin puree

  • 2 eggs (separated)

  • 1/2 cup whole milk

  • 1 teaspoon McCormick Pumpkin Pie Spice Extract*

  • 1 teaspoon vanilla

  • 1 1/2 cups all purpose flour

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup finely chopped pecans (optional)

  1. Preheat waffle iron according to directions.

  2. In a large bowl, whisk the coconut oil (in liquid form), both kinds of sugar, pumpkin puree, egg yolks, and milk together until smooth.

  3. Add the pumpkin pie spice extract and vanilla extract and stir.

  4. In a separate bowl mix the flour, baking powder, and salt together.

  5. Stir the flour mixture into the pumpkin mixture, just until combined.

  6. In the bowl of an electric mixer, whisk egg whites until they are white and fluffy with soft peaks.

  7. Carefully and gently fold the egg whites into the batter.

  8. Scoop about 3/4 cup of batter onto the waffle iron and cook (batter will be thick).

  9. Top with butter, syrup, whipped cream, and/or cinnamon if desired.


*If you can not find Pumpkin Pie Spice Extract, you can use the following substitution 2 teaspoons cinnamon, 1/4 teaspoon ground cloves, 1/4 teaspoon nutmeg.


Maple Roasted Pumpkin with Chili and Feta


  • 2 lb / 1 kg pumpkin or squash or sweet potato (whole, unpeeled)

  • 2 red onions, peeled and each onion cut into 12 wedges

  • 1/4 cup walnuts, roughly chopped (Note 1)

  • 3 tbsp maple syrup, or honey or brown sugar (Note 2)

  • 3 tbsp olive oil

  • 1 tbsp dried chili flakes, adjust to taste - flavour becomes milder when roasted

  • 1/2 tsp salt

  • Black pepper

Garnishes (optional)
  • 1/4 cup feta cheese

  • Fresh red chili finely diced

  • Parsley finely chopped

  1. Preheat oven to 200C/390F.

  2. Peel and dice the pumpkin into 1"/2.5cm cubes (no need to peel if using squash or butternut pumpkin). Reserve the pumpkin seeds and give them a quick rinse under the tap.

  3. Place the pumpkin, pumpkin seeds, onion and walnuts onto a large baking tray. Drizzle with olive oil and maple syrup, then use an egg flip to toss the pumpkin so it is evenly coated.

  4. Sprinkle the pumpkin with the dried chili flakes, salt and pepper.

  5. Roast for 25 minutes, or until the pumpkin is browned and cooked through. Toss once at around 15 minutes.

  6. Remove from the oven, crumble over feta and garnish with fresh chili and parsley, if using. Serve immediately.

Recipe Notes:

1. You can use whatever nuts you prefer but just be aware that you might need to adjust the cooking time i.e. toss them in partway through roasting. Walnuts hold up well in the oven for the full roasting time. Almonds, peanuts and cashews will also be fine for the full time. If using pine nuts, sunflower seeds or pepitas (or other small nuts), add them halfway through the roasting time.

2. If you use brown sugar instead of honey or maple syrup, mix it with the olive oil before pouring over the pumpkin.


Double Chocolate Pumpkin Cheesecake Oreo's

  • 2 packages chocolate cake mix

  • 4 eggs

  • 2/3 cup oil

  • 1 cup good quality chocolate chips or chopped chocolate

  • 1/4 cup milk or cream

  • 8 oz package cream cheese

  • 5 cups icing sugar

  • 3/4 cup canned pumpkin

  • 1/2 tsp cinnamon

  1. For the cookies:In a stand mixer, combine all 3 ingredients and beat until cookie dough comes together (it will easily).

  2. Scoop into 1" balls and bake at 350 degrees F for 8-10 minutes, until the tops appear dry and cookies are slightly puffed (they will settle down).

  3. Set aside to cool.

  4. For the ganache:In a small pot, combine chocolate and milk or cream. Cook and stir over low heat just until smooth.

  5. Set aside to cool to room temperature.

  6. For the frosting:Beat cream cheese in a stand mixer until smooth. Add icing sugar, pumpkin and cinnamon and beat until smooth and fluffy. If frosting is too thin, add another ½-1 cup of icing sugar.

  7. Assembly:Make sure you have an even number of cookies.

  8. Spread ganache on half of the cookies. Spread frosting on the other half.

  9. Place on a baking sheet lined with wax paper and place in the freezer for 1 hour*.

  10. Stick a cookie with ganache and a cookie with frosting together and gently press together. Store in the refrigerator or freezer.


*Because of the cream cheese, the cookies will need to be stored in the refrigerator. For this reason I use a softer ganache and softer frosting, so that they are the right consistency out of the fridge. The cookies will be easier to assemble if the ganache and frosting have chilled.


One Pot Cheesy Pumpkin Pasta


  • 12 ounces pasta noodles , such as elbows, farfalle, or penne (any type works)

  • 1 small onion , diced

  • 3 garlic cloves , minced

  • 1 cup pumpkin puree (NOT pumpkin pie filling)

  • 4 cups vegetable broth

  • 1/4 tsp red pepper flakes

  • 1/4 tsp salt

  • 1/8 tsp fresh ground pepper

  • 1/8 tsp nutmeg

  • 2 Tbsp butter

  • 4 ounces cream cheese , room temperature and cut into cubes

  • parsley for garnish


  1. In a stockpot or deep sided skillet, add noodles, onion, garlic, vegetable broth, pumpkin puree, red pepper flakes, salt, pepper, and nutmeg. Stir to blend together, and put on the stove over medium/high heat. Bring to a boil, then cover, reduce heat and let simmer for 10 minutes. Uncover, stir, cover, simmer for 2-4 more minutes, or until pasta is al dente.

  2. Add butter and cream cheese cubes, stir continuously until the cheese is melted and incorporated.

  3. Serve and top with parsley if desired. Add salt and pepper to taste.


Chipotle Pumpkin Veggie Burgers


  • 1 TBSP ground flax seed

  • 3 TBSP water

  • 1 cup cannellini beans

  • 1 cup pumpkin puree

  • 1/2 TBSP chipotle peppers in adobo sauce chopped

  • 1 clove garlic smashed/minced

  • 1/2 cup chopped green onion

  • 1/2 tsp garlic powder

  • 1/2 tsp Italian seasoning blend

  • 1/2 tsp paprika

  • 1/4 tsp salt

  • 1/4 tsp crushed red pepper flakes

  • 1 TBSP oil

  • 1.5 cups old-fashioned rolled oats

  • 1-2 cups salad greens and/or micro greens

  • toasted burger buns

Avocado Mash:
  • 1 ripe avocado

  • 1/8 tsp paprika

  • a pinch of salt

Chipotle Aioli:
  • ⅓ cup quality mayo (store bought or homemade)

  • 1 tsp fresh lemon juice

  • 1 tsp chipotle adobo sauce

  • ¼ tsp cajun seasoning blend or to taste

  • ⅛ tsp cayenne pepper to taste

  • a pinch of salt

  1. To make your flax egg, whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.

  2. Next coarsely mash your beans in a large bowl and set aside. For added texture, you can leave some of the beans in tact.

  3. Add your pumpkin, chopped chipotle peppers, garlic, and onion to the beans and season with your Italian seasoning blend, salt, garlic powder, paprika and red pepper flakes, then stir to coat.

  4. Next grab your oats, you can leave them whole for texture's sake, chop them, or pulse them in a blender/processor. I usually go with the latter when photographing my burgers since they make a prettier patty - but all three options are delicious so go with whichever method you prefer!

  5. Add a tablespoon of oil and stir in your oats.

  6. Remove your flax egg from the fridge and add it to the bowl.

  7. Stir to fully incorporate and roll mixture into four balls.

  8. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.

  9. Place burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.


  11. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!

  12. Cook for a few minutes on each side until you're left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I'd skip crowding all four together just because they're a pain to flip when all up in each other's business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently nudge the sides of each patty and help form the sides into a perfect disc. Works like a charm!

  13. To make the sauce: simply combine ingredients and whisk! If you have a food processor handy add some of the actual chipotle peppers into the sauce too and blend away!

  14. Slather your buns with chipotle sauce, pile them high with greens and top each with a tasty pumpkin burger. Top with avocado smash and the upper bun and enjoy!

Recipe Notes

The burger itself is naturally vegetarian, vegan, and gluten-free, so choose your favorite toppings and have fun with it!

No flax? No problem! You can skip the flax and water (aka flax egg) option and use a large egg to act as your veggie burger. Both options yield great results!


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