18 Spicy Mexican Pumpkin Recipes Delicious

Fall just got a whole lot tastier with these 18 Spicy Mexican Pumpkin Recipes! Whether you’re craving cozy comfort food or a quick weeknight dinner with a kick, we’ve got you covered. From smoky pumpkin tacos to creamy chipotle-spiced soups, these dishes bring warmth and bold flavors to your table. Ready to spice things up? Let’s dive into these deliciously fiery recipes!

Spicy Mexican Pumpkin Soup

This soul-warming soup blends creamy pumpkin with smoky chipotle and warm spices for a bowl that’s cozy yet boldly flavored.

Ingredients:

• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 (15-oz) can pure pumpkin purée
• 4 cups low-sodium vegetable broth
• 1 (14-oz) can fire-roasted diced tomatoes
• 1 tbsp chipotle in adobo sauce, minced (plus 1 tsp adobo sauce)
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• Fresh cilantro and pepitas, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft. Stir in garlic and cook for 1 minute until fragrant.
2. Add pumpkin purée, broth, diced tomatoes (with juices), chipotle, adobo sauce, cumin, smoked paprika, salt, and black pepper. Bring to a simmer, then reduce heat and cook uncovered for 15 minutes, stirring occasionally.
3. Use an immersion blender to purée until smooth (or carefully blend in batches in a regular blender). Stir in heavy cream and warm through for 2 minutes.
4. Ladle into bowls and top with cilantro and pepitas.

The smoky heat from the chipotle balances the pumpkin’s natural sweetness, while the pepitas add a satisfying crunch. Tip: For extra richness, swirl in a spoonful of sour cream before serving.

Roasted Mexican Pumpkin Tacos

These smoky-sweet roasted pumpkin tacos are packed with warm spices and a hint of lime—perfect for a meatless meal that doesn’t skimp on flavor.

Ingredients:

• 2 cups diced pumpkin (½-inch cubes)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp garlic powder
• ¼ tsp salt
• 8 small corn tortillas
• ½ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F. Toss pumpkin with olive oil, smoked paprika, cumin, garlic powder, and salt until evenly coated. Spread on a parchment-lined baking sheet.
2. Roast for 25 minutes, flipping halfway, until pumpkin is caramelized at the edges and tender.
3. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
4. Fill tortillas with roasted pumpkin, then top with cotija cheese, cilantro, and a squeeze of lime.

The contrast of creamy cotija and zesty lime against the smoky pumpkin makes every bite irresistible. Tip: For extra depth, drizzle with chipotle crema (mix ¼ cup sour cream with ½ tsp chipotle powder).

Creamy Mexican Pumpkin Enchiladas

These enchiladas are a cozy twist on a classic—sweet pumpkin and smoky spices mingle in a velvety sauce for a dish that’s as comforting as it is unexpected.

Ingredients:

• 2 cups cooked, shredded chicken (rotisserie works great!)
• 1 (15 oz) can pure pumpkin puree
• 1 cup heavy cream
• 1 (4 oz) can diced green chiles
• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese, divided
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Fresh cilantro, for garnish

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium. Add pumpkin puree, heavy cream, green chiles, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt. Simmer for 5 minutes, stirring often, until smooth and slightly thickened.
2. Spread 1/2 cup of the pumpkin sauce in the bottom of a 9×13″ baking dish. Dip each tortilla briefly into the remaining sauce, fill with shredded chicken and a sprinkle of Monterey Jack, then roll tightly. Arrange seam-side down in the dish.
3. Pour remaining sauce over enchiladas and top with the rest of the cheese. Bake for 20 minutes until bubbly and golden at the edges.
4. Garnish with fresh cilantro and serve warm.

The magic here? The pumpkin sauce clings to every nook of the tortillas, creating a rich, almost custardy texture without being heavy.

Tip: Warm tortillas for 10 seconds in the microwave before rolling to prevent cracking.

Mexican Pumpkin and Black Bean Stew

This hearty stew combines sweet pumpkin, smoky spices, and creamy black beans for a cozy bowl that’s packed with flavor—perfect for a weeknight dinner that feels special.

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder
• 1 (15-oz) can black beans, drained and rinsed
• 2 cups diced pumpkin (or butternut squash)
• 1 (14.5-oz) can fire-roasted diced tomatoes
• 2 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Stir in the garlic, 1 tbsp cumin, 1 tsp smoked paprika, and 1/2 tsp chili powder; cook for 1 minute until fragrant.
2. Add the black beans, pumpkin, diced tomatoes, 2 cups vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer, then reduce heat to low. Cover and cook for 20–25 minutes, until the pumpkin is tender.
3. Ladle into bowls and top with fresh cilantro. Serve warm with tortillas or rice.

The magic here? The pumpkin melts into the broth just enough to thicken it, while the smoky spices balance its natural sweetness.

Tip: For extra richness, stir in a spoonful of cream or coconut milk at the end.

Pumpkin Mole Chicken

This rich, smoky-sweet mole combines pumpkin purée and warm spices for a cozy twist on a classic Mexican dish—perfect for spooning over tender chicken thighs.

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs)
• 1 tbsp olive oil
• 1/2 cup pumpkin purée
• 1/4 cup chicken broth
• 2 tbsp unsweetened cocoa powder
• 1 tbsp honey
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp chipotle powder
• 3 cloves garlic, minced
• 1/2 tsp salt

Instructions

1. Preheat oven to 375°F. Heat olive oil in an ovenproof skillet over medium-high. Season chicken thighs with 1/4 tsp salt and sear skin-side down for 5 minutes until golden. Flip and cook 2 more minutes; transfer to a plate.
2. In the same skillet, add garlic and sauté 30 seconds until fragrant. Whisk in pumpkin purée, broth, cocoa powder, honey, cumin, smoked paprika, cinnamon, chipotle powder, and remaining 1/4 tsp salt. Simmer 2 minutes.
3. Nestle chicken skin-side up into the sauce. Bake uncovered for 25 minutes until chicken reaches 165°F and the sauce thickens slightly.

The cocoa and pumpkin meld into a velvety sauce with just enough heat to balance the sweetness—ideal for drizzling over cilantro-lime rice.

Tip: For extra depth, toast 1/2 tsp cumin seeds with the garlic before adding the sauce ingredients.

Mexican Pumpkin Cornbread

This moist, lightly spiced cornbread blends sweet pumpkin with a hint of chili for a cozy twist on a classic.

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 tbsp baking powder
• 1 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp chili powder
• 1/4 tsp cayenne pepper (optional)
• 1 cup pumpkin puree
• 1/3 cup packed brown sugar
• 2 large eggs
• 1/3 cup melted unsalted butter
• 1/3 cup buttermilk
• 1 cup corn kernels (fresh or frozen)

Instructions:

1. Preheat oven to 375°F. Grease an 8-inch square baking pan.
2. Whisk together 1 cup flour, 1 cup cornmeal, 1 tbsp baking powder, 1 tsp salt, 1 tsp cinnamon, 1/2 tsp chili powder, and 1/4 tsp cayenne (if using) in a large bowl.
3. In another bowl, mix pumpkin puree, 1/3 cup brown sugar, eggs, 1/3 cup melted butter, and 1/3 cup buttermilk until smooth.
4. Fold wet ingredients into dry ingredients until just combined, then stir in corn kernels.
5. Spread batter into the pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.

The chili and cinnamon create a warm, subtly smoky depth that pairs perfectly with the pumpkin’s sweetness. Serve it warm with a drizzle of honey for extra magic!

Tip: For extra texture, swap 1/4 cup cornmeal for finely ground masa harina.

Pumpkin and Chorizo Stuffed Peppers

These stuffed peppers are a cozy twist on a classic, with sweet pumpkin and smoky chorizo creating a flavor combo that’s downright addictive.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 tbsp olive oil
• 1/2 lb fresh chorizo, casings removed
• 1 cup pumpkin puree (not pie filling)
• 1/2 cup cooked white rice
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Lightly brush the outside of the peppers with 1 tbsp olive oil and place them upright in a baking dish.
2. In a skillet over medium heat, cook the chorizo, breaking it into crumbles, until browned (about 5 minutes). Drain excess fat.
3. Stir in the pumpkin puree, cooked rice, 1/2 tsp smoked paprika, 1/4 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2 minutes until warmed through.
4. Spoon the filling into the peppers, top with 1/2 cup Monterey Jack cheese, and bake for 25–30 minutes until the peppers are tender and the cheese is bubbly.
5. Garnish with 2 tbsp cilantro (if using) before serving.

The pumpkin keeps the filling luxuriously creamy while the chorizo adds just the right kick—no one will guess how simple these are to make!

Tip: For extra smokiness, swap the Monterey Jack for pepper jack cheese.

Mexican Pumpkin Quesadillas

These cozy pumpkin quesadillas are a sweet-savory twist on a classic, with warm spices and melty cheese hugging every bite.

Ingredients:

• 1 cup canned pumpkin puree
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cinnamon
• 1/2 tsp salt
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 2 tbsp butter, divided
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. In a bowl, mix pumpkin puree, 1 tsp cumin, 1/2 tsp smoked paprika, 1/4 tsp cinnamon, and 1/2 tsp salt until smooth.
2. Spread 1/4 of the pumpkin mixture over half of each tortilla, then sprinkle with 1/4 of the cheese. Fold tortillas in half.
3. Melt 1/2 tbsp butter in a large skillet over medium heat. Cook 1 quesadilla for 2–3 minutes per side until golden and crisp, pressing lightly with a spatula. Repeat with remaining butter and quesadillas.
4. Sprinkle with cilantro (if using) and slice into wedges.

The cinnamon and smoked paprika create a smoky-sweet depth that makes these quesadillas feel like a hug in every bite.

Tip: For extra crunch, brush the tortillas with butter before folding—they’ll fry up extra crispy!

Pumpkin and Chipotle Chili

This smoky, slightly sweet chili is a cozy twist on the classic—packed with warm spices and a hint of heat from chipotle peppers.

Ingredients:

• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 garlic cloves, minced
• 1 lb ground turkey (or beef)
• 1 (15 oz) can pumpkin puree
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 2 cups vegetable broth
• 2 chipotle peppers in adobo, minced (plus 1 tbsp sauce from the can)
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional toppings: sour cream, cilantro, shredded cheese

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the ground turkey, breaking it up with a spoon, and cook until no pink remains, about 6–7 minutes.
3. Stir in the pumpkin puree, diced tomatoes, black beans, vegetable broth, chipotle peppers and sauce, 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Reduce heat to low and let the chili simmer uncovered for 25–30 minutes, stirring occasionally, until thickened slightly.

The pumpkin melts into the broth, adding velvety richness that balances the smoky chipotle kick. Serve with your favorite toppings!

Tip: For extra depth, toast the spices in the pot for 30 seconds before adding the liquids.

Mexican Pumpkin Flan

This creamy, spiced pumpkin flan is a dreamy twist on the classic dessert—silky custard meets cozy fall flavors in every bite.

Ingredients

• 1 cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• 1 (12 oz) can evaporated milk
• 4 large eggs
• 1 cup pure pumpkin puree
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Instructions

1. Caramelize the sugar: Heat 1 cup granulated sugar in a small saucepan over medium-low heat, stirring constantly, until melted and amber-colored (about 10 minutes). Immediately pour into a 9-inch round cake pan, tilting to coat the bottom evenly. Let harden for 10 minutes.
2. Blend the custard: In a blender, combine sweetened condensed milk, evaporated milk, eggs, pumpkin puree, 1 tsp vanilla extract, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Blend until smooth.
3. Bake: Pour the custard over the hardened caramel. Place the pan in a large roasting dish and fill the dish with hot water halfway up the sides of the cake pan. Bake at 350°F for 50–55 minutes, until the center jiggles slightly but is set.
4. Chill: Cool the flan to room temperature, then refrigerate for at least 4 hours (or overnight). To serve, run a knife around the edges and invert onto a plate.

The caramel seeps into the spiced pumpkin custard as it chills, creating a glossy sauce that’s just sweet enough to balance the earthy pumpkin.

Tip: For extra-smooth flan, strain the blended custard through a fine-mesh sieve before baking.

Pumpkin and Avocado Salad

This vibrant salad combines creamy avocado and roasted pumpkin with a zesty lime dressing—perfect for a light lunch or a colorful side dish.

Ingredients:

• 1 small sugar pumpkin (about 2 cups), peeled and cubed
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp ground cumin
• 1/4 tsp black pepper
• 2 ripe avocados, diced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh lime juice
• 1 tbsp honey
• 1/4 cup chopped cilantro

Instructions:

1. Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil, 1/2 tsp salt, cumin, and black pepper. Spread on a baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
2. In a large bowl, gently combine roasted pumpkin, avocados, and red onion.
3. Whisk together lime juice, honey, remaining 1 tbsp olive oil, and 1/2 tsp salt. Drizzle over the salad and toss lightly.
4. Sprinkle with cilantro just before serving.

The contrast of warm, spiced pumpkin and cool, buttery avocado makes every bite exciting—plus, the lime dressing keeps it bright and fresh.

Tip: For extra crunch, top with toasted pepitas right before serving.

Mexican Pumpkin Empanadas

These flaky, spiced pumpkin empanadas are a sweet-and-cozy treat—like mini hand pies with a warm cinnamon kick!

Ingredients

• 2 cups all-purpose flour
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• ¼ cup ice water
• 1 cup canned pumpkin puree
• ¼ cup packed brown sugar
• 1 tsp ground cinnamon
• ½ tsp vanilla extract
• 1 egg, beaten (for egg wash)
• 1 tbsp granulated sugar (for sprinkling)

Instructions

1. Make the dough: In a bowl, whisk together the flour and ½ tsp salt. Cut in the cold butter with a pastry cutter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Prep the filling: Mix the pumpkin puree, brown sugar, 1 tsp cinnamon, and ½ tsp vanilla in a bowl until smooth.
3. Assemble: Roll dough to ⅛-inch thickness on a floured surface. Cut into 4-inch circles. Spoon 1 tbsp filling onto each, fold dough over, and crimp edges with a fork. Brush with beaten egg and sprinkle with granulated sugar.
4. Bake: Preheat oven to 375°F. Bake empanadas on a parchment-lined sheet for 20–22 minutes until golden. Cool slightly before serving.

The cinnamon-scented pumpkin filling pairs perfectly with the buttery crust—these are irresistible fresh from the oven!

Tip: For extra flair, add a pinch of cayenne to the filling for a subtle heat that balances the sweetness.

Pumpkin and Cilantro Rice

This vibrant rice dish is a cozy hug in a bowl—sweet pumpkin, fresh cilantro, and warm spices make every bite feel like a celebration.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 ½ cups diced pumpkin (½-inch cubes)
• 2 tbsp olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 ¾ cups vegetable broth
• ½ tsp salt
• ¼ cup chopped fresh cilantro
• 1 tbsp lime juice

Instructions:

1. Heat 2 tbsp olive oil in a medium pot over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic, 1 tsp cumin, and ½ tsp smoked paprika; cook for 30 seconds until fragrant.
2. Add the pumpkin and rice, stirring to coat in the spices. Pour in 1 ¾ cups vegetable broth and ½ tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
3. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then gently fold in the cilantro and 1 tbsp lime juice.

The pumpkin melts into the rice just enough to add creaminess without turning mushy, while the lime and cilantro brighten every forkful.

Tip: For extra texture, toast the rice in the oil for 2 minutes before adding the broth—it’ll add a subtle nutty depth.

Mexican Pumpkin Tamales

These tender, slightly sweet tamales are packed with warm spices and creamy pumpkin—perfect for a cozy weekend project with delicious rewards.

Ingredients

• 2 cups masa harina
• 1 1/2 cups warm chicken or vegetable broth
• 1/2 cup lard or vegetable shortening, softened
• 1 tsp baking powder
• 1 tsp salt
• 1 cup canned pumpkin puree
• 1 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/4 tsp ground cloves
• 12 dried corn husks, soaked in warm water for 30 minutes

Instructions

1. In a large bowl, beat the lard with an electric mixer until fluffy, about 2 minutes. Gradually mix in the masa harina, baking powder, and 1 tsp salt. Alternate adding the warm broth and pumpkin puree until a smooth, spreadable dough forms (like thick peanut butter). Stir in 1 tsp cinnamon, 1/2 tsp cumin, and 1/4 tsp cloves.
2. Drain the corn husks and pat dry. Spread 1/4 cup dough onto the center of each husk, leaving a 1-inch border. Fold the sides inward, then fold up the narrow end.
3. Stand the tamales upright in a steamer basket over simmering water. Cover and steam for 60 minutes, adding more water as needed, until the dough pulls away cleanly from the husk.

The pumpkin keeps these tamales extra moist, while the spices add a subtle warmth that pairs beautifully with the earthy masa. Tip: For a festive twist, drizzle with crema and sprinkle with toasted pepitas before serving.

Pumpkin and Lime Ceviche

This vibrant ceviche swaps seafood for tender pumpkin, tossing it with zesty lime and crunchy veggies for a refreshing twist on the classic.

Ingredients:

• 2 cups peeled, diced pumpkin (1/2-inch cubes)
• 1/2 cup fresh lime juice (about 4 limes)
• 1/4 cup finely chopped red onion
• 1/2 cup diced cucumber
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 1/2 tsp salt
• 1 tbsp olive oil
• 1/2 tsp honey

Instructions:

1. Steam pumpkin cubes for 8–10 minutes until just tender but still firm. Drain and let cool slightly.
2. In a large bowl, whisk together lime juice, 1/2 tsp salt, 1 tbsp olive oil, and 1/2 tsp honey until combined.
3. Add cooled pumpkin, red onion, cucumber, jalapeño, and cilantro to the bowl. Gently toss to coat.
4. Chill for 20 minutes to let flavors meld, then serve with tortilla chips or lettuce cups.

The honey balances the lime’s sharpness, while the pumpkin soaks up the bright marinade without turning mushy—perfect for a light lunch or appetizer.

Tip: For extra crunch, sprinkle with toasted pumpkin seeds before serving.

Mexican Pumpkin Churros

These crispy, cinnamon-sugar-coated churros get a cozy fall twist with pumpkin puree and warm spices—perfect for dipping in chocolate or caramel sauce.

Ingredients:

• 1 cup water
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter
• 2 tbsp granulated sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup granulated sugar (for coating)
• 1 tbsp ground cinnamon (for coating)
• Vegetable oil (for frying)

Instructions:

1. In a saucepan, combine 1 cup water, 1/2 cup pumpkin puree, 1/4 cup butter, 2 tbsp sugar, 1/2 tsp salt, 1 tsp vanilla, 1 tsp cinnamon, and 1/4 tsp nutmeg. Bring to a boil over medium heat, stirring occasionally.
2. Remove from heat and stir in 1 cup flour until a smooth dough forms. Let cool 5 minutes, then beat in 2 eggs one at a time until fully incorporated.
3. Heat 2 inches of oil in a deep pot to 375°F. Pipe 4-inch strips of dough directly into the oil using a star-tipped piping bag, cutting with scissors. Fry 2-3 minutes per side until golden brown. Drain on paper towels.
4. Mix 1/2 cup sugar and 1 tbsp cinnamon in a shallow bowl. Roll warm churros in the mixture to coat.

The pumpkin keeps these churros extra tender inside while the high-heat fry delivers that signature crunch—no one will guess there’s veggie goodness hiding in there!

Tip: For even crispier churros, let the piped dough rest on parchment for 10 minutes before frying to dry the surface slightly.

Pumpkin and Jalapeño Corn Casserole

This savory-sweet casserole brings a little heat to your holiday table, with creamy pumpkin and spicy jalapeños balancing perfectly against sweet cornbread.

Ingredients:

• 1 (15 oz) can pumpkin puree
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 jalapeño, seeded and finely diced
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat eggs, then stir in pumpkin puree, milk, and melted butter until smooth.
4. Fold wet ingredients into dry ingredients until just combined, then gently mix in jalapeño and corn kernels.
5. Pour batter into prepared dish, sprinkle with cheddar cheese, and bake for 35–40 minutes until a toothpick inserted comes out clean.

The jalapeño adds a sneaky kick that cuts through the richness, while the pumpkin keeps every bite moist and tender. Perfect for potlucks—it holds its shape when sliced!

Tip: For extra heat, leave a few jalapeño seeds in the mix or top with pickled jalapeño slices before baking.

Mexican Pumpkin Horchata

This creamy, spiced horchata gets a cozy fall twist with pumpkin puree and warm cinnamon—perfect for sipping after a long day or serving at your next gathering.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 4 cups water, divided
• 1 (2-inch) cinnamon stick
• 1/2 cup pumpkin puree (not pie filling)
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Ice, for serving

Instructions:

1. In a blender, combine rice, 2 cups water, and cinnamon stick. Blend on high for 1 minute until rice is finely ground. Transfer to a pitcher, cover, and refrigerate overnight (or at least 6 hours).
2. Strain the rice mixture through a fine-mesh sieve into a bowl, pressing solids to extract all liquid. Discard solids.
3. Return the strained liquid to the blender. Add pumpkin puree, condensed milk, vanilla, ground cinnamon, nutmeg, and remaining 2 cups water. Blend until smooth, about 30 seconds.
4. Chill for 1 hour before serving over ice.

The pumpkin adds a velvety richness that balances the classic horchata sweetness—just wait for the cinnamon-spiced aftertaste to hit!

Tip: For a dairy-free version, swap condensed milk with coconut milk and a touch of maple syrup.

Conclusion

With 18 bold and flavorful Mexican pumpkin recipes, this roundup is your ticket to cozy, spice-filled meals! Whether you’re craving soups, tacos, or desserts, there’s something here to ignite your taste buds. Don’t forget to try your favorites, leave a comment with your top pick, and share the love on Pinterest. Happy cooking!