Pumpkin deserves a little more room on the menu than its yearly appearance in a pie. I love the idea of taking one seasonal ingredient and finding several different ways to enjoy it, especially when those ideas include both everyday meals and something special for the table.
If you have a fresh pumpkin waiting in the kitchen, these recipe ideas are a lovely starting point. There is a pumpkin and lentil salad for a savoury option, a whole roasted pumpkin filled with cheese for entertaining, and a traditional pumpkin pie made with fresh pumpkin.
This post originally featured a collection of pumpkin recipes in 2010. Some of those older recipe pages have since moved or disappeared, so the selection below focuses on recipes and resources that can still be found.
Spiced Pumpkin, Lentil and Goat Cheese Salad
For a pumpkin dish that goes beyond soup, try this spiced pumpkin, lentil and goat cheese salad from Epicurious.
The combination of pumpkin, earthy lentils and tangy goat cheese makes an appealing change from a simple green salad. This is the idea I would choose when looking for a savoury pumpkin recipe with contrasting flavours and textures.
Visit the recipe page for the ingredient quantities, preparation steps and serving suggestions.
Roast Pumpkin with Cheese Fondue
A whole pumpkin can become the centrepiece of the meal with this roast pumpkin with cheese fondue from Epicurious.
The recipe brings together baguette, Gruyère and Emmental inside a roasted pumpkin. Serving the cheesy filling with tender pumpkin flesh gives this dish its special appeal.
I particularly like this idea for a small autumn gathering. The pumpkin itself becomes part of the presentation, so it feels festive without needing elaborate table decorations. Check the original recipe before buying your pumpkin, as its size matters for the filling and cooking time.
Homemade Pumpkin Pie Using Fresh Pumpkin
If you would like to make a classic dessert, Better Homes & Gardens has a guide to making pumpkin pie with fresh pumpkin.
It explains how to choose a suitable pumpkin and prepare the purée before making the pie. This is a useful place to start if you usually buy canned pumpkin but would like to try the fresh version.
The original pumpkin marmalade link in this post now leads to this pie guide, so it has been relabelled to match the resource currently available.
Before You Start Cooking
Choose your recipe before making your shopping list. A whole roasted pumpkin, cubed pumpkin salad and pumpkin pie each call for different preparation, so one set of ingredients or instructions will not suit all three.
Read the linked recipe for its exact quantities, equipment, cooking time and serving size. For the pie, follow the guide’s advice on pumpkin varieties and purée consistency; for the fondue, check the recommended pumpkin size.
I would start with the salad for a savoury meal, save the cheese-filled pumpkin for a gathering, and choose the pie when there is time for a baking afternoon. There is something very satisfying about turning a simple pumpkin into a dish you are excited to put on the table.
