18 Savory Roast Pumpkin Recipes Perfect for Fall

When the air turns crisp and leaves start to fall, there’s nothing cozier than the rich, savory aroma of roasted pumpkin filling your kitchen. Whether you’re craving quick weeknight dinners or hearty seasonal favorites, these 18 irresistible recipes—from creamy pastas to spiced-up sheet pans—will make pumpkin the star of your autumn table. Ready to fall in love with this versatile veggie? Let’s dig in!

Herb-Roasted Pumpkin with Garlic Butter

This cozy, aromatic side dish turns humble pumpkin into a showstopper with crispy edges and a garlicky, buttery finish.

Ingredients

• 1 small sugar pumpkin (about 2 lbs), seeded and cut into 1-inch wedges
• 3 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a small bowl, whisk together 3 tbsp melted butter, 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp salt, and ½ tsp black pepper.
3. Toss pumpkin wedges with 1 tbsp olive oil on the baking sheet, then arrange in a single layer. Brush evenly with the garlic-herb butter mixture.
4. Roast for 30–35 minutes, flipping once halfway, until caramelized and fork-tender.

The garlic butter seeps into every crevice of the pumpkin, creating crispy, golden edges and a velvety interior that’s packed with herbaceous flavor.

Tip: For extra crunch, broil for 1–2 minutes at the end—just watch closely to avoid burning!

Maple-Glazed Roast Pumpkin Wedges

These caramelized pumpkin wedges are the perfect balance of sweet and savory, with a sticky maple glaze that makes them irresistible.

Ingredients:

• 1 small sugar pumpkin (about 2 lbs), seeded and cut into 1-inch wedges
• 2 tbsp olive oil
• 1/4 cup pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh rosemary (optional)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss pumpkin wedges with 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange wedges in a single layer on the prepared sheet. Roast for 20 minutes.
4. Remove from oven, drizzle with 1/4 cup maple syrup, and sprinkle with 1 tbsp rosemary (if using). Toss gently to coat.
5. Return to oven and bake 10-15 more minutes until fork-tender and glaze is bubbly.

The high heat caramelizes the maple syrup into a glossy glaze while keeping the pumpkin’s edges crisp—no mushy veggies here!

Tip: For extra depth, add a pinch of cayenne to the spice mix.

Spicy Roast Pumpkin with Chili Flakes

This fiery-sweet roasted pumpkin is the perfect balance of caramelized edges and a subtle kick—ideal for spicing up your weeknight sides.

Ingredients:

• 1 small sugar pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp chili flakes (or more to taste)
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions:

1. Preheat oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, toss pumpkin cubes with 2 tbsp olive oil, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp chili flakes, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread pumpkin in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping halfway, until tender and charred at the edges.

The honey caramelizes into a sticky glaze, while the chili flakes sneak in just enough heat to keep things interesting. Serve warm as a side or over grains for a hearty bowl.

Tip: For extra smokiness, swap regular paprika for chipotle powder.

Roast Pumpkin and Sage Risotto

This creamy risotto combines sweet roasted pumpkin with earthy sage for a cozy, restaurant-worthy dish that feels special but is totally doable on a weeknight.

Ingredients:

• 2 cups diced pumpkin (1/2-inch cubes)
• 1 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 4 cups low-sodium chicken or vegetable broth
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine
• 2 tbsp chopped fresh sage
• 1/2 tsp freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter

Instructions:

1. Preheat oven to 400°F. Toss pumpkin with 1/2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 20 minutes until tender and caramelized at the edges.
2. Meanwhile, heat broth in a saucepan over low heat to keep warm. In a large skillet, heat remaining 1/2 tbsp olive oil over medium. Cook onion for 3 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
3. Add Arborio rice, stirring to coat in oil. Pour in wine and cook 2 minutes until mostly absorbed. Begin adding warm broth 1/2 cup at a time, stirring frequently and waiting until liquid is absorbed before adding more (about 20 minutes total).
4. When rice is al dente and creamy, stir in roasted pumpkin, sage, remaining 1 tsp salt, pepper, Parmesan, and butter. Cook 1 minute more to meld flavors.

The roasted pumpkin melts slightly into the risotto, creating pockets of sweetness that balance the savory Parmesan and fragrant sage.

Tip: For extra richness, drizzle with browned butter just before serving.

Coconut Milk Roast Pumpkin Curry

This creamy, spiced curry balances sweet roasted pumpkin with rich coconut milk—a cozy one-pot wonder that’s weeknight-friendly but tastes special enough for guests.

Ingredients

• 1 small sugar pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
• 2 tbsp coconut oil, divided
• 1 tbsp brown sugar
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp red curry paste
• 1 tsp ground cumin
• 1/2 tsp turmeric
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp lime juice
• 1 tsp salt
• Fresh cilantro, for garnish

Instructions

1. Roast the pumpkin: Toss pumpkin cubes with 1 tbsp coconut oil and 1 tbsp brown sugar. Spread on a baking sheet and roast at 400°F for 25 minutes, flipping halfway, until caramelized at the edges.
2. Sauté aromatics: In a deep skillet, heat remaining 1 tbsp coconut oil over medium. Cook onion for 5 minutes until soft. Add garlic, ginger, 1 tbsp curry paste, 1 tsp cumin, and 1/2 tsp turmeric; stir 1 minute until fragrant.
3. Simmer: Pour in coconut milk and 1 tsp salt, scraping up any browned bits. Add roasted pumpkin and simmer 10 minutes on low, stirring occasionally.
4. Finish: Remove from heat, stir in 1 tbsp lime juice, and garnish with cilantro.

The magic here? Roasting the pumpkin first deepens its sweetness, while coconut milk tempers the spices into a velvety sauce.

Tip: Swap pumpkin with butternut squash if needed—just adjust roasting time by 5-10 minutes.

Roast Pumpkin and Feta Salad

This hearty salad balances sweet roasted pumpkin with salty feta and a bright lemon dressing—perfect for a cozy lunch or a standout side dish.

Ingredients:

• 1 small sugar pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 5 oz baby spinach (about 5 cups)
• 1/4 cup crumbled feta cheese
• 2 tbsp toasted pepitas (pumpkin seeds)
• 1 tbsp fresh lemon juice
• 1 tsp honey

Instructions:

1. Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil, 1/2 tsp salt, black pepper, and cumin. Spread on a parchment-lined baking sheet and roast for 25 minutes, flipping halfway, until tender and caramelized at the edges.
2. Whisk together remaining 1 tbsp olive oil, lemon juice, honey, and remaining 1/2 tsp salt in a large bowl.
3. Add spinach to the bowl and toss gently to coat. Top with roasted pumpkin, feta, and pepitas.

The contrast of warm pumpkin against cool spinach and the crunch of pepitas makes every bite exciting. Tip: For extra depth, drizzle with a touch of balsamic glaze before serving.

Balsamic Roast Pumpkin with Goat Cheese

This balsamic roast pumpkin with goat cheese is a sweet-savory showstopper—caramelized edges, creamy tang, and a drizzle that ties it all together.

• 1 small sugar pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp chopped fresh rosemary
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 oz crumbled goat cheese
• 1 tbsp toasted pumpkin seeds (pepitas)

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. In a large bowl, toss pumpkin cubes with 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Spread pumpkin in a single layer on the prepared sheet. Roast for 25–30 minutes, flipping halfway, until tender and caramelized at the edges.
4. Transfer to a serving platter and sprinkle with 2 oz goat cheese and 1 tbsp pumpkin seeds while still warm.

The balsamic glaze reduces into a sticky-sweet gloss on the pumpkin, while the goat cheese melts just enough to cling to each bite. Tip: For extra depth, warm the honey slightly before mixing—it’ll blend seamlessly with the vinegar.

Roast Pumpkin and Lentil Stew

This hearty stew combines sweet roasted pumpkin with earthy lentils for a cozy, nutrient-packed meal that’s as satisfying as it is simple.

Ingredients:

• 1 small sugar pumpkin (about 2 lbs), peeled and cut into 1-inch cubes
• 2 tbsp olive oil, divided
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon
• 1 cup dried green or brown lentils, rinsed
• 4 cups vegetable broth
• 1 tbsp maple syrup
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Roast the pumpkin: Preheat oven to 400°F. Toss pumpkin cubes with 1 tbsp olive oil and spread on a baking sheet. Roast for 20 minutes until tender and lightly caramelized.
2. Sauté aromatics: In a large pot, heat remaining 1 tbsp olive oil over medium heat. Add onion and cook for 5 minutes until soft. Stir in garlic, cumin, smoked paprika, and cinnamon; cook for 1 minute until fragrant.
3. Simmer lentils: Add lentils, vegetable broth, maple syrup, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes, stirring occasionally, until lentils are tender.
4. Combine: Gently fold in roasted pumpkin and cook for 5 more minutes to meld flavors. Adjust salt to taste.
5. Serve: Ladle into bowls and garnish with fresh parsley.

The magic here? Roasting the pumpkin first deepens its sweetness, balancing perfectly with the smoky-spiced lentils. It’s a hug in a bowl!

Tip: For extra creaminess, stir in a splash of coconut milk just before serving.

Roast Pumpkin Soup with Cumin

This silky, spiced soup gets deep flavor from caramelized roasted pumpkin and a warm kick of cumin—comfort in a bowl with minimal fuss.

Ingredients:

• 1 small sugar pumpkin (about 3 lbs), peeled, seeded, and cut into 2-inch chunks
• 2 tbsp olive oil, divided
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 3 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1 tbsp maple syrup

Instructions:

1. Roast the pumpkin: Toss pumpkin with 1 tbsp olive oil, 1 tsp cumin, and 1/2 tsp salt. Spread on a parchment-lined baking sheet. Roast at 400°F for 30 minutes, flipping halfway, until tender and browned at the edges.
2. Sauté aromatics: In a pot, heat remaining 1 tbsp olive oil over medium. Cook onion for 5 minutes until soft. Add garlic; cook 1 minute until fragrant.
3. Simmer: Add roasted pumpkin and broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend: Use an immersion blender to purée until smooth (or carefully transfer to a blender in batches). Stir in cream and maple syrup. Warm through for 2 minutes.

The magic here? Roasting the pumpkin first amps up its natural sweetness, while the cumin adds a smoky depth that makes this soup anything but ordinary.

Tip: For extra richness, swirl a dollop of sour cream on top and sprinkle with toasted pumpkin seeds.

Roast Pumpkin and Spinach Quiche

This savory quiche combines sweet roasted pumpkin with earthy spinach and a creamy custard filling—perfect for brunch or a light dinner.

Ingredients:

• 1 (9-inch) unbaked pie crust
• 1 cup diced pumpkin (½-inch cubes)
• 1 tbsp olive oil
• ½ tsp salt, divided
• ¼ tsp black pepper
• 1 cup fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• ½ cup shredded Gruyère cheese
• ¼ tsp ground nutmeg

Instructions:

1. Preheat oven to 400°F. Toss pumpkin with olive oil, ¼ tsp salt, and black pepper. Spread on a baking sheet and roast for 20 minutes until tender. Let cool slightly.
2. Reduce oven to 375°F. Press pie crust into a 9-inch tart pan and prick the bottom with a fork. Blind bake for 10 minutes.
3. Layer roasted pumpkin and spinach in the pre-baked crust. Sprinkle Gruyère evenly over the top.
4. Whisk eggs, heavy cream, nutmeg, and remaining ¼ tsp salt. Pour over the filling.
5. Bake at 375°F for 30–35 minutes until the center is set and the edges are golden. Let rest 10 minutes before slicing.

The caramelized pumpkin adds a subtle sweetness that balances beautifully with the nutty Gruyère—every bite is rich but not heavy.

Tip: For extra flavor, roast the pumpkin with a drizzle of maple syrup before adding it to the quiche.

Roast Pumpkin Hummus with Pita Chips

This creamy, slightly sweet hummus gets a cozy upgrade with roasted pumpkin and warm spices—perfect for dunking homemade pita chips.

Ingredients:

• 1 cup canned pumpkin puree (not pie filling)
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 3 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp lemon juice
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 pita bread rounds, cut into wedges

Instructions:

1. Roast the pumpkin: Preheat oven to 375°F. Spread pumpkin puree on a parchment-lined baking sheet and roast for 20 minutes, stirring once, until slightly caramelized. Let cool slightly.
2. Make the hummus: In a food processor, blend roasted pumpkin, chickpeas, tahini, 3 tbsp olive oil, lemon juice, garlic, cumin, smoked paprika, and salt until ultra-smooth (about 2 minutes), scraping down the sides as needed.
3. Toast the pita chips: Arrange pita wedges on a baking sheet, drizzle lightly with olive oil, and bake at 375°F for 8–10 minutes until crisp and golden.
4. Serve: Swirl hummus into a bowl, drizzle with olive oil, and sprinkle with extra smoked paprika. Serve warm with pita chips.

The roasted pumpkin adds a velvety texture and earthy sweetness that pairs magically with smoky paprika—no one will guess it’s secretly packed with fiber!

Tip: For extra depth, roast a whole garlic bulb alongside the pumpkin and squeeze the softened cloves into the hummus.

Roast Pumpkin and Chickpea Tacos

These hearty vegetarian tacos are packed with smoky-sweet roasted pumpkin and crispy chickpeas—a flavor combo that’ll make even meat-lovers swoon.

Ingredients:

• 2 cups diced pumpkin (1/2-inch cubes)
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions:

1. Preheat oven to 400°F. Toss pumpkin and chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a parchment-lined baking sheet.
2. Roast for 25 minutes, flipping halfway, until pumpkin is tender and chickpeas are crispy.
3. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
4. Fill tortillas with roasted pumpkin and chickpeas. Top with feta, cilantro, and a squeeze of lime.

The contrast of creamy feta against the crispy chickpeas and caramelized pumpkin is downright addictive. Tip: For extra zing, drizzle with hot honey or chipotle mayo!

Roast Pumpkin and Kale Pasta

This cozy pasta dish balances sweet roasted pumpkin with earthy kale, all tossed in a garlicky brown butter sauce—comfort food at its simplest.

Ingredients:

• 12 oz short pasta (like penne or fusilli)
• 2 cups cubed pumpkin (1-inch pieces)
• 2 tbsp olive oil, divided
• 1 tsp salt, divided
• 1/2 tsp black pepper, divided
• 3 cups chopped kale (stems removed)
• 3 tbsp unsalted butter
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 cup grated Parmesan cheese

Instructions:

1. Roast the pumpkin: Toss pumpkin with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast at 400°F for 25 minutes, flipping halfway, until tender and caramelized.
2. Cook the pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté the kale: Heat remaining 1 tbsp olive oil in a large skillet over medium. Add kale and cook for 3 minutes, stirring, until slightly wilted. Transfer to a plate.
4. Brown the butter: In the same skillet, melt butter over medium heat. Cook for 2–3 minutes until golden and nutty, then add garlic, red pepper flakes, remaining 1/2 tsp salt, and 1/4 tsp black pepper. Stir for 30 seconds until fragrant.
5. Combine everything: Add pasta, roasted pumpkin, kale, and Parmesan to the skillet. Toss with 1/4 cup reserved pasta water (add more if needed) until glossy and well-coated.

The brown butter clings to every nook of the pasta, while the pumpkin stays creamy—no heavy sauce required.

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

Roast Pumpkin and Walnut Bread

This cozy, nutty loaf is packed with caramelized roast pumpkin and a hint of warm spices—perfect for slicing thick and slathering with butter.

Ingredients:

• 1 cup roasted pumpkin puree (cooled)
• 1/3 cup melted unsalted butter, plus extra for greasing
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3/4 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan with butter.
2. In a bowl, whisk together 1 cup roasted pumpkin puree, 1/3 cup melted butter, 2 eggs, 1/2 cup granulated sugar, 1/4 cup brown sugar, and 1 tsp vanilla extract until smooth.
3. In another bowl, sift 1 3/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg. Fold into the wet ingredients until just combined, then stir in 3/4 cup walnuts.
4. Pour batter into the prepared pan and bake for 50–55 minutes, until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.

The walnuts add a satisfying crunch, while the roast pumpkin keeps the bread irresistibly moist—no dry slices here!

Tip: For extra depth, toast the walnuts in a dry skillet for 2–3 minutes before chopping.

Roast Pumpkin and Apple Crumble

This cozy dessert combines sweet roasted pumpkin and tart apples under a buttery, cinnamon-spiced crumble—perfect for those crisp autumn evenings.

Ingredients:

• 2 cups diced pumpkin (1/2-inch cubes)
• 2 medium apples, peeled and sliced (about 2 cups)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1 tsp cinnamon, divided
• 1/4 tsp nutmeg
• 1/2 cup rolled oats
• 1/2 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/4 cup cold unsalted butter, cubed
• Pinch of salt

Instructions:

1. Preheat oven to 375°F. Toss pumpkin, apples, maple syrup, vanilla, 1/2 tsp cinnamon, and nutmeg in a 9-inch baking dish.
2. In a bowl, mix oats, flour, brown sugar, remaining 1/2 tsp cinnamon, and salt. Cut in butter with a fork until crumbly.
3. Sprinkle the crumble evenly over the pumpkin-apple mixture. Bake for 35–40 minutes until bubbly and golden.

The magic here? Roasting the pumpkin deepens its sweetness, while the apples keep it bright—no soggy bottoms, just crisp topping and tender fruit.

Tip: For extra crunch, add 1/4 cup chopped pecans to the crumble mix before baking.

Roast Pumpkin and Chocolate Brownies

These fudgy brownies get a cozy upgrade with sweet roasted pumpkin swirled right into the batter—trust us, it’s a match made in dessert heaven.

Ingredients

• 1 cup pureed roasted pumpkin (from about 1 small sugar pumpkin)
• 1 cup unsalted butter, melted
• 1 ½ cups granulated sugar
• ¾ cup cocoa powder
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp salt
• 1 cup all-purpose flour
• ½ tsp cinnamon
• 1 cup dark chocolate chunks

Instructions

1. Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, whisk together melted butter, 1 ½ cups sugar, and ¾ cup cocoa powder until smooth. Beat in eggs one at a time, then stir in 1 tsp vanilla and ½ tsp salt.
3. Gently fold in 1 cup flour and ½ tsp cinnamon until just combined. Stir in 1 cup dark chocolate chunks.
4. Pour batter into the prepared pan. Dollop 1 cup pumpkin puree on top and swirl gently with a knife.
5. Bake for 30–35 minutes, until edges are set but the center is still slightly soft. Let cool completely before slicing.

The pumpkin keeps these brownies ultra-moist while adding a subtle earthy sweetness that plays perfectly with the rich chocolate. Don’t skip the swirl—it’s what makes every bite a little different!

Tip: For extra depth, roast your pumpkin with a drizzle of maple syrup before pureeing.

Roast Pumpkin and Ginger Smoothie

This creamy, spiced smoothie tastes like autumn in a glass—velvety roasted pumpkin meets zesty ginger for a cozy sip that’s as nourishing as it is delicious.

Ingredients

• 1 cup roasted pumpkin puree (cooled)
• 1 cup unsweetened almond milk
• 1 frozen banana, sliced
• 1 tbsp maple syrup
• 1 tsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt
• 4 ice cubes

Instructions

1. Add the roasted pumpkin puree, almond milk, frozen banana, maple syrup, ginger, cinnamon, nutmeg, and salt to a blender.
2. Blend on high for 30 seconds until smooth, scraping down the sides as needed.
3. Add the ice cubes and blend again for 15–20 seconds until frothy and creamy.
4. Pour into glasses and serve immediately.

The caramelized depth of roasted pumpkin shines here, while the ginger adds a bright kick that keeps each sip interesting.

Tip: For extra richness, swap almond milk with coconut milk—it’ll taste like a pumpkin pie milkshake!

Roast Pumpkin and Caramel Ice Cream

This dreamy ice cream combines the earthy sweetness of roasted pumpkin with rich caramel for a dessert that tastes like autumn in a bowl.

Ingredients:

• 1 cup pumpkin puree (homemade or canned)
• 1 1/2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 cup caramel sauce (plus extra for drizzling)
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Pinch of salt

Instructions:

1. In a medium saucepan over medium heat, whisk together 1 cup pumpkin puree, 1 1/2 cups heavy cream, 1 cup whole milk, and 3/4 cup granulated sugar until smooth and just beginning to steam (about 5 minutes). Do not boil.
2. Remove from heat and stir in 1/4 cup caramel sauce, 1 tsp vanilla extract, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and a pinch of salt. Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
3. Churn in an ice cream maker according to manufacturer’s instructions (about 20–25 minutes) until thick and creamy.
4. Transfer to a freezer-safe container, swirling in extra caramel sauce if desired. Freeze for 4 hours or until firm.

The magic here? Roasting your own pumpkin deepens the flavor, but canned puree keeps it fuss-free—either way, the caramel swirl makes every spoonful luxurious.

Tip: For extra texture, fold in crushed gingersnaps or toasted pecans before freezing.

Conclusion

With 18 delicious ways to enjoy roast pumpkin, this roundup is your go-to guide for cozy fall meals. Whether you’re craving soups, salads, or hearty mains, there’s something here for everyone. Try a recipe (or three!) and let us know your favorite in the comments. Loved this list? Share the pumpkin love by pinning it for later—happy cooking!