Hello Angels,

Celebrate fall with these delicious pumpkin dishes.

Fall is here and at least once you should make a dish using the this season’s most recognizable ingredient pumpkin.

Recent years I love pumpkin so much and I try to make a dish as possible as I can. You can cook  sweat and savory pumpkin recipes. I would like to share delicious recipes with pumpkin.

Pumpkin Cannelloni


  • 1 ½ lb pumpkin

  • 3 garlic cloves

  • 1 ½ tbsp olive oil

  • 6 tbsp. Unsalted butter

  • 1 ½ Chopped fresh sage

  • Freshly ground pepper

  • Salt

  • 1 package oven ready lasagna sheets

  • ½ c. Ricotta

  • ½ c. Parmigiano


  • Preheat oven to 350 F

  • Steam pumpkins at least 20 minutes in large skilled over medium heat.  Later mash until smooth.

  • Heat olive oil in small skillet and saute garlics. Transfer garlics to a mortar and pestle, then crush to a paste. Stir sage, salt, pepper, cheeses and farlic paste into mashed pumpkin.

  • Cook lasagna sheets at least 2 minutes in a large pot of boiled water . Transfer to a plate and drizzle with olive oil. Reserve a little bit pasta water.

  • Transfer lasagna sheet on a work space and add pumpkin mixture to center of lasagna, roll into a cannelloni tube than transfer to baking dish.

  • Pour reserved pasta water over lasagna and bake until heated through and oasta is tender ( at least 25 minutes).

  • Cook butter and sage leaves in skillet and drizzle over pumpkin cannelloni.

Pumpkin Pie with Whipped Cream


Pastry Dough

  • 1 ¼ c. Flour

  • Salt

  • 1 tbsp. Sugar

  • 1 tbsp ice cold water

  • ½ unsalted butter

  • 1 tbsp. Distilled white vinegar

Pumpkin Pie

1 can pure pumpkin

3 eggs

¼ c. sugar

¾ tbsp. ground cinnamon

¼ salt

1c. Heavy cream

½ c. Milk

Directions For Pastry Dough

In food processor, combine sugar, flour and salt. Later add butter and pulse until mixture becomes coarse crumbs.

Add cold water and vinegar, pulse until dough is crumbly but hold together.

Trnasfer dough to piece of wrap and shape into 1inch thick disk. Wrap tightly and refrigerate at least 1 hour.

Directions for Pie

  • Heat oven 350 F. Roll dough into 12 inch circle.

  • In a bowl, mix together sugar, eggs, milk, cinnamon ¼ heavy cream, pumpkin and salt until combined.

  • Pour mixture into prepared crust and bake at least 65 minutes.

  • About 5 minutes before serving, beat remaining heavy cream and serve with pie.

Pumpkin and Lentil Lasagna


  • 3 celery sticks, chopped

  • 3 garlic cloves, crushed

  • 750 g peeled pumpkin, sliced

  • Oregano leaves

  • 1 onion, chopped

  • 2 tbsp olive oil

  • 115 g dried red lentils

  • 600 g diced tomatoes

Cheese Sauce

227 g cream cheese

60 ml milk

2 tbs chopped fresh herbs such as basil


  • Preheat oven to 200 C. Place pumpkins on the tray. Put some olive oil and bake at leat 20 minutes.

  • Meanwhite, put oil in a saucepan and heat it. Cook the celery and onions for 5 minutes. Add oregano and garlic. Coot until aromatic (at least 1 minute)

  • Add lentils, 250 ml water and tomatoes and boil them. Reduce heat and simmer, partially covered for 25 minutes.

  • To make the cheese sauce, place cheese, milk and fresh herbs in a food processor and process until smooth.

  • Put some oil to baking dish and spread 1/2 of lentil mixture over base of prepared dish. Put half the pumpkin in a single layer top. Top with half the remaining lentil mixture. Drizzle over with cheese sauce. Repeat layering with the remainig pumpkin and lentil mixture, finishing with remaining cheese sauce. Bake for 30 minutes. Top with herbs and serve it.

Pumpkin Cookies

  • 2 c. flour

  • 1c. old fashioned oats

  • 1 tsp. Pumpkin pie spice

  • 1 can pure pumpkin

  • 1 tsp baking soda

  • 1 c. coconut oil

  • 1c. sugar

  • 1 large egg


  • Whisk together flor, oats, pumpkin pie spice and baking soda.

  • Beat pure pumpkin, sugar, egg and coconut oil in medium speed until well combined. Gradually beat in flour mixture.

  • Sccop onto tray to form 16 mounds, spaced a few inches apart.

  • Bake at 350 degrees for 25 minutes.

Chickpea and Roast Pumpkin Salad


  • 2 tsp ground coriander

  • 2tsp ground cumin

  • 1 tsp chili flakes

  • 500 g pumpkin

  • 2 red onions

  • 300 g chickpeas, drained

  • 150 g kale

  • 50 g feta (optional)


  • 100 g natural yogurt

  • 1 tbsp tahini

  • 1 lemon, juiced

  • A small bunch of coriander


  • Heat the oven to 200 C. Put ground coriarnder, olive oil, cumin, chili flakes and some seasoning into a bowl and add red onion, pumpkin and toss well. Put the mixture into tray and bake for 30 minutes. Add the chickpeas to the tray and put back in the oven for 20 minutes

  • Meanwhile, put tahini, lemon, coriander and yogurt into food processor with 3 tbsp of water and whizz until smooth.

  • Add kale to a bowl with 2/2 of the dressing and magge it. Lave to marinate for 20 minutes.

  • Remove the pumpkin from the oven and leave it for 5 minutes to cool. Later put pumpkin into the kale bowl and mix it.

  • If you want, you can sprinkle a little bit feta cheese.

Do you love pumpkin? Which pumpkin recipe is your favorite? Let me know below

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