37 Pumpkin-Based Side Dish Recipes for Every Fall Feast

Fall has to be my favorite time of the year, and nothing screams autumn quite like pumpkins. Not only are they great for decoration, but they also make some of the tastiest and most versatile side dishes. Whether you’re preparing for a Halloween dinner, Thanksgiving feast, or just a cozy autumn meal, I’ve got you covered with “37 Pumpkin-Based Side Dish Recipes for Every Fall Feast.”

These recipes will help you make the most of the season’s signature squash, adding warmth, flavor, and a touch of the season’s magic to your table. So, roll up your sleeves and let’s delve into these pumpkin delights that will absolutely wow your guests.

1. Pumpkin Mashed Potatoes

These creamy mashed potatoes with a hint of pumpkin are a delightful twist on a classic.

Ingredients:

• 3 large potatoes, peeled and chopped
• 1 cup canned pumpkin
• 1/2 cup milk
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Boil potatoes until tender.
2. Mash potatoes with canned pumpkin, milk, and butter.
3. Season with salt and pepper.
4. Serve warm.

2. Pumpkin Hummus

A savory and smooth hummus with a seasonal touch.

Ingredients:

• 1 can chickpeas, drained
• 1/2 cup pumpkin puree
• 2 tablespoons olive oil
• 2 tablespoons tahini
• 1 garlic clove
• Juice of one lemon
• Salt and pepper to taste

Instructions:

1. Combine all ingredients in a food processor.
2. Blend until smooth.
3. Adjust seasoning if necessary.
4. Serve with pita bread or veggies.

3. Pumpkin Risotto

A creamy, rich risotto with the earthy flavor of pumpkin.

Ingredients:

• 1 cup Arborio rice
• 4 cups vegetable broth
• 1 cup pumpkin puree
• 1/2 cup white wine
• 2 tablespoons butter
• 1/2 cup Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat broth in a saucepan.
2. In a large pan, melt butter and add rice.
3. Stir in wine and cook until absorbed.
4. Add broth one cup at a time, letting it absorb before adding more.
5. Stir in pumpkin puree and Parmesan cheese.
6. Season with salt and pepper.
7. Serve warm.

4. Pumpkin Cornbread

Perfectly moist cornbread with a pumpkin twist.

Ingredients:

• 1 cup cornmeal
• 1 cup flour
• 1/2 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup milk
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix dry ingredients in a large bowl.
3. Add pumpkin, eggs, milk, and melted butter to dry ingredients.
4. Pour batter into a greased baking dish.
5. Bake for 20-25 minutes or until a toothpick comes out clean.

5. Pumpkin Stuffed Peppers

Bell peppers stuffed with a savory pumpkin filling.

Ingredients:

• 4 bell peppers
• 1 cup cooked quinoa
• 1/2 cup pumpkin puree
• 1/2 cup black beans
• 1/2 cup corn
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Cut tops off bell peppers and remove seeds.
3. Mix quinoa, pumpkin, black beans, corn, cumin, salt, and pepper in a bowl.
4. Stuff bell peppers with the mixture.
5. Place in a baking dish, cover with foil, and bake for 25-30 minutes.

6. Pumpkin Soup

Warm and comforting soup perfect for a chilly evening.

Ingredients:

• 1 small pumpkin, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 teaspoons curry powder
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in a large pot.
2. Add pumpkin and vegetable broth.
3. Bring to a boil then simmer until pumpkin is tender.
4. Puree soup with an immersion blender.
5. Stir in coconut milk, curry powder, salt, and pepper.
6. Heat through and serve.

7. Pumpkin Roasted Brussels Sprouts

Crispy Brussels sprouts with a sweet pumpkin glaze.

Ingredients:

• 1 lb Brussels sprouts, halved
• 2 tablespoons olive oil
• 1/2 cup pumpkin puree
• 2 tablespoons maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper.
3. Roast for 20 minutes.
4. Mix pumpkin puree and maple syrup, then drizzle over Brussels sprouts.
5. Roast for an additional 10 minutes.

8. Pumpkin Mac and Cheese

Ultimate comfort food with a hint of pumpkin.

Ingredients:

• 2 cups elbow macaroni
• 1 cup pumpkin puree
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tablespoons butter
• 2 tablespoons flour
• Salt and pepper to taste

Instructions:

1. Cook macaroni according to package instructions.
2. In a saucepan, melt butter and stir in flour.
3. Gradually add milk, stirring constantly.
4. Stir in cheese until melted and smooth.
5. Add pumpkin puree and seasonings.
6. Combine with cooked macaroni and serve.

9. Pumpkin Fries

A healthier alternative to traditional fries.

Ingredients:

• 1 small pumpkin, peeled and sliced into fries
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Toss pumpkin slices with olive oil and seasonings.
3. Spread on a baking sheet.
4. Bake for 25-30 minutes, flipping halfway through.

10. Pumpkin Stuffed Mushrooms

A savory bite-sized appetizer.

Ingredients:

• 12 large mushrooms, stems removed
• 1/2 cup pumpkin puree
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix pumpkin, Parmesan, breadcrumbs, garlic, salt, and pepper.
3. Spoon mixture into mushroom caps.
4. Bake for 20 minutes or until mushrooms are tender.

11. Pumpkin Polenta

Creamy polenta with a pumpkin twist.

Ingredients:

• 1 cup polenta
• 4 cups water
• 1 cup pumpkin puree
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Bring water to a boil in a saucepan.
2. Gradually whisk in polenta.
3. Reduce heat and cook, stirring constantly, until thickened.
4. Stir in pumpkin, butter, and Parmesan.
5. Season with salt and pepper.
6. Serve warm.

12. Pumpkin Gratin

A cheesy, bubbly bake with layers of thinly sliced pumpkin.

Ingredients:

• 1 small pumpkin, peeled and thinly sliced
• 1 cup heavy cream
• 1 cup grated Gruyere cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Layer pumpkin slices in a baking dish.
3. Pour heavy cream over pumpkin.
4. Sprinkle with cheese, breadcrumbs, and dot with butter.
5. Bake for 30-35 minutes, until bubbly and golden.

13. Pumpkin Fritters

Crispy, golden bites perfect for any meal.

Ingredients:

• 1 cup pumpkin puree
• 1 cup flour
• 1 egg
• 1/2 cup milk
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• Oil for frying

Instructions:

1. Mix pumpkin, flour, egg, milk, baking powder, and cinnamon.
2. Heat oil in a frying pan.
3. Fry spoonfuls of batter until golden and crispy.
4. Drain on paper towels and serve.

14. Pumpkin Salad with Arugula

A fresh and vibrant salad.

Ingredients:

• 2 cups arugula
• 1 cup roasted pumpkin cubes
• 1/4 cup sliced almonds
• 1/4 cup crumbled feta cheese
• 2 tablespoons balsamic vinaigrette

Instructions:

1. Combine arugula, pumpkin, almonds, and feta in a salad bowl.
2. Drizzle with balsamic vinaigrette.
3. Toss gently and serve.

15. Pumpkin Bread Rolls

Soft, fluffy rolls with a hint of pumpkin.

Ingredients:

• 3 cups flour
• 1 cup pumpkin puree
• 1/3 cup milk
• 1/4 cup sugar
• 2 tablespoons butter
• 1 package active dry yeast
• 1/2 teaspoon salt

Instructions:

1. Mix yeast, warm milk, and sugar in a bowl. Let sit until foamy.
2. Add pumpkin, butter, and salt.
3. Gradually add flour until a dough forms.
4. Knead until smooth, then let rise until doubled.
5. Form dough into rolls and place on a baking sheet.
6. Bake at 375°F (190°C) for 15-20 minutes.

16. Pumpkin Lasagna

Layers of savory pumpkin and cheese.

Ingredients:

• 9 lasagna noodles, cooked
• 2 cups pumpkin puree
• 2 cups ricotta cheese
• 1 egg
• 2 cups mozzarella cheese, shredded
• 1/2 cup Parmesan cheese
• 2 cups marinara sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix pumpkin, ricotta, egg, salt, and pepper in a bowl.
3. In a baking dish, layer marinara sauce, noodles, pumpkin mixture, and cheeses.
4. Repeat layers and top with remaining cheese.
5. Bake for 30-35 minutes until bubbly and golden.

17. Pumpkin Coleslaw

A tangy and crunchy side dish.

Ingredients:

• 2 cups shredded cabbage
• 1 cup grated pumpkin
• 1/4 cup mayonnaise
• 1 tablespoon cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Combine cabbage and pumpkin in a large bowl.
2. Mix mayonnaise, cider vinegar, honey, salt, and pepper in a separate bowl.
3. Pour dressing over vegetables and toss to coat.
4. Chill before serving.

18. Pumpkin and Sage Brown Butter Gnocchi

A rich and flavorful dish.

Ingredients:

• 1 package gnocchi
• 1/2 cup pumpkin puree
• 1/4 cup butter
• 1 onion, diced
• 10 fresh sage leaves
• Salt and pepper to taste

Instructions:

1. Cook gnocchi according to package instructions.
2. In a pan, melt butter and cook until it turns golden brown.
3. Add onion and sage, cook until onion is tender.
4. Stir in pumpkin puree, season with salt and pepper.
5. Toss gnocchi with sauce and serve.

19. Pumpkin and Avocado Toast

A simple yet delicious snack.

Ingredients:

• 1 ripe avocado
• 1/2 cup pumpkin puree
• 2 slices of bread, toasted
• Salt and pepper to taste
• Dash of red pepper flakes

Instructions:

1. Mash avocado and mix with pumpkin puree.
2. Spread mixture on toasted bread.
3. Season with salt, pepper, and red pepper flakes.

20. Pumpkin and Cranberry Relish

A sweet and tangy condiment.

Ingredients:

• 1 cup fresh cranberries
• 1/2 cup pumpkin puree
• 1/4 cup orange juice
• 1/4 cup sugar
• 1 tablespoon grated orange zest

Instructions:

1. Combine all ingredients in a saucepan.
2. Bring to a boil, then reduce heat and simmer until cranberries burst.
3. Let cool before serving.

21. Pumpkin and Apple Slaw

A refreshing side with a touch of autumn sweetness.

Ingredients:

• 2 apples, julienned
• 1 cup shredded pumpkin
• 1/4 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Salt and pepper to taste

Instructions:

1. Combine apples and shredded pumpkin in a bowl.
2. Mix mayonnaise, vinegar, honey, salt, and pepper in a small bowl.
3. Pour dressing over fruits and vegetables and mix well.
4. Chill before serving.

22. Pumpkin and Pecan Wild Rice

A hearty and flavorful dish.

Ingredients:

• 1 cup wild rice, cooked
• 1/2 cup pumpkin puree
• 1/4 cup chopped pecans
• 2 tablespoons butter
• 1 apple, diced
• Salt and pepper to taste

Instructions:

1. In a saucepan, melt butter and sauté apple until tender.
2. Add cooked wild rice, pumpkin puree, and pecans.
3. Stir to combine and heat through.
4. Season with salt and pepper.

23. Pumpkin and Goat Cheese Tart

A savory and elegant appetizer.

Ingredients:

• 1 sheet puff pastry, thawed
• 1 cup pumpkin puree
• 1/2 cup goat cheese, crumbled
• 1 egg, beaten
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a baking sheet.
3. Spread pumpkin puree over pastry, leaving a border.
4. Sprinkle with goat cheese, salt, and pepper.
5. Brush border with beaten egg.
6. Bake for 20-25 minutes until golden and puffed.

24. Pumpkin and Chorizo Quesadillas

A fun and flavorful take on quesadillas.

Ingredients:

• 2 tortillas
• 1/2 cup pumpkin puree
• 1/4 cup chorizo, cooked and crumbled
• 1/2 cup shredded cheese
• 1 tablespoon olive oil

Instructions:

1. Spread pumpkin puree on one tortilla.
2. Sprinkle chorizo and cheese over pumpkin.
3. Top with the second tortilla.
4. Heat olive oil in a pan and cook quesadilla until golden and crispy on both sides.
5. Cut into wedges and serve.

25. Pumpkin and Ricotta Ravioli

Delicate homemade ravioli with a creamy filling.

Ingredients:

• 1 cup ricotta cheese
• 1/2 cup pumpkin puree
• 1 package wonton wrappers
• 1 egg, beaten
• 1/4 cup Parmesan cheese
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Mix ricotta, pumpkin, Parmesan, salt, and pepper.
2. Place a small spoonful on a wonton wrapper, brush edges with egg, and fold to seal.
3. Cook ravioli in boiling water until they float.
4. Toss with melted butter and serve.

26. Pumpkin and Spinach Stuffed Shells

A wholesome and satisfying dish.

Ingredients:

• 12 jumbo pasta shells, cooked
• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 1 package frozen spinach, thawed and drained
• 1 cup marinara sauce
• 1 cup shredded mozzarella

Instructions:

1. Preheat oven to 375°F (190°C).
2. Mix pumpkin, ricotta, spinach, salt, and pepper.
3. Stuff shells with mixture and place in a baking dish.
4. Pour marinara sauce over shells and sprinkle with mozzarella.
5. Bake for 20-25 minutes until bubbly.

27. Pumpkin and Sweet Potato Gratin

A comforting and flavorful bake.

Ingredients:

• 1 sweet potato, peeled and sliced thin
• 1 small pumpkin, peeled and sliced thin
• 1 cup heavy cream
• 1/2 cup grated Gruyere
• 1/4 cup breadcrumbs
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Layer sweet potato and pumpkin in a baking dish.
3. Pour cream over layers, and sprinkle with cheese, breadcrumbs, and dot with butter.
4. Bake for 40-45 minutes or until golden and bubbly.

28. Pumpkin Chili

A hearty and warming dish for chilly nights.

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 can diced tomatoes
• 1 cup pumpkin puree
• 2 cups beans (kidney, black, or pinto)
• 2 cups chicken or vegetable broth
• 2 teaspoons chili powder
• Salt and pepper to taste

Instructions:

1. In a large pot, brown meat with onion and bell pepper.
2. Add tomatoes, pumpkin, beans, broth, and chili powder.
3. Simmer for 30-40 minutes.
4. Season to taste and serve.

29. Pumpkin and Carrot Soup

A vibrant and creamy soup.

Ingredients:

• 4 carrots, peeled and chopped
• 1 small pumpkin, peeled and cubed
• 1 onion, chopped
• 4 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ginger
• Salt and pepper to taste

Instructions:

1. Sauté onions and ginger in a large pot.
2. Add carrots, pumpkin, and broth.
3. Bring to a boil, then simmer until vegetables are tender.
4. Puree soup with an immersion blender.
5. Stir in coconut milk, season with salt and pepper.
6. Serve warm.

30. Pumpkin Parmesan Risotto

A rich and creamy dish perfect for fall.

Ingredients:

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth
• 1 cup pumpkin puree
• 1/2 cup Parmesan cheese, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Heat broth and keep warm over low heat.
2. In a large pan, sauté onion and garlic in olive oil until translucent.
3. Add Arborio rice and cook for 2 minutes.
4. Gradually add warm
5. broth, one ladle at a time, waiting until the liquid is mostly absorbed before adding more.
6. Stir frequently and continue to add broth until the rice is creamy and cooked through.
7. Stir in pumpkin puree and Parmesan cheese.
8. Season with salt and pepper to taste.
9. Serve warm.

31. Pumpkin and Black Bean Tacos

A delicious and flavorful vegetarian option.

Ingredients:

• 1 cup pumpkin puree
• 1 can black beans, drained and rinsed
• 1 avocado, diced
• 1 small onion, chopped
• 1/2 cup corn kernels
• 1 tablespoon olive oil
• 1 teaspoon cumin
• Salt and pepper to taste
• Tortillas

Instructions:

1. In a pan, sauté onion in olive oil until translucent.
2. Add black beans, corn, pumpkin puree, cumin, salt, and pepper.
3. Cook until heated through.
4. Spoon mixture onto tortillas and top with diced avocado.
5. Serve immediately.

32. Pumpkin Empanadas

Savory pockets filled with a delicious pumpkin mixture.

Ingredients:

• 2 cups pumpkin puree
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated cheese (cheddar or queso fresco)
• 1 tablespoon olive oil
• 1 package empanada dough or pie crusts
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. Sauté onion and garlic in olive oil until tender.
3. Add pumpkin puree, cheese, salt, and pepper. Mix well and let cool.
4. Roll out dough and cut into circles.
5. Place a spoonful of pumpkin mixture in the center of each circle and fold over, sealing the edges with a fork.
6. Bake for 20-25 minutes until golden brown.

33. Pumpkin Gnocchi

Soft and tender gnocchi with a hint of pumpkin.

Ingredients:

• 2 cups pumpkin puree
• 2 cups flour (or as needed)
• 1 egg
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons butter
• Fresh sage leaves (optional)

Instructions:

1. Mix pumpkin puree, egg, Parmesan, salt, and pepper in a bowl.
2. Gradually add flour until a soft dough forms.
3. Roll dough into ropes and cut into small pieces.
4. Cook gnocchi in boiling water until they float.
5. In a pan, melt butter and add fresh sage leaves.
6. Toss cooked gnocchi in the butter and sage mixture.
7. Serve warm.

34. Pumpkin Scones

A perfect addition to any fall breakfast or tea time.

Ingredients:

• 2 cups flour
• 1/2 cup pumpkin puree
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/3 cup cold butter, cubed
• 1/4 cup milk

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a large bowl, mix flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in pumpkin puree and milk until just combined.
5. Turn dough onto a floured surface and knead gently.
6. Shape into a circle and cut into wedges.
7. Place on a baking sheet and bake for 15-20 minutes until golden.

35. Pumpkin Hash Browns

A crispy and delicious breakfast side.

Ingredients:

• 2 cups shredded pumpkin
• 1 large potato, shredded
• 1 small onion, finely chopped
• 1 egg
• 1/4 cup flour
• Salt and pepper to taste
• Oil for frying

Instructions:

1. In a large bowl, combine shredded pumpkin, potato, onion, egg, flour, salt, and pepper.
2. Heat oil in a frying pan.
3. Drop spoonfuls of mixture into the pan and flatten with a spatula.
4. Cook until golden brown on both sides.
5. Drain on paper towels and serve hot.

36. Pumpkin Pie Bites

Mini pumpkin pies perfect for a sweet treat.

Ingredients:

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 egg
• 1 package mini pie crusts or phyllo cups

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, and egg until smooth.
3. Spoon mixture into mini pie crusts or phyllo cups.
4. Bake for 15-20 minutes, until set.
5. Let cool before serving.

37. Spicy Pumpkin Biscuits

Flaky biscuits with a kick, perfect with soups and stews.

Ingredients:

• 2 cups flour
• 1/2 cup pumpkin puree
• 1/4 cup cold butter, cubed
• 1 tablespoon baking powder
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 3/4 cup milk

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, mix flour, baking powder, chili powder, and salt.
3. Cut in butter until mixture resembles coarse crumbs.
4. Stir in pumpkin puree and milk until just combined.
5. Turn dough onto a floured surface and knead gently.
6. Roll out to 1/2-inch thickness and cut with a biscuit cutter.
7. Place on a baking sheet and bake for 12-15 minutes, until golden.

Conclusion

These pumpkin-based side dishes are sure to bring a touch of fall magic to any meal. Whether you’re hosting a big Thanksgiving feast or just enjoying a cozy dinner with family, these recipes add that seasonal flair we all crave during this time of year.

I’ve enjoyed getting creative with one of my favorite fall ingredients and hope these dishes inspire you to do the same. Remember, the beauty of cooking with pumpkin is its versatility—it works well with sweet, savory, and even spicy flavors. Happy cooking, and may your autumn be filled with delicious meals and cherished moments around the table. Enjoy every bite!