19 Delicious Seminole Pumpkin Recipes Flavorful

Looking for a delicious way to celebrate fall flavors? Seminole pumpkin—sweet, versatile, and packed with nutrients—is the star of these 19 mouthwatering recipes! Whether you’re craving cozy soups, hearty roasts, or even decadent desserts, this roundup has something to delight every home cook. Get ready to fall in love with this underrated squash—let’s dive into these irresistible dishes!

Roasted Seminole Pumpkin with Garlic and Thyme

This rustic yet elegant side dish lets the natural sweetness of Seminole pumpkin shine, with garlic and thyme adding earthy depth.

Ingredients:

• 1 small Seminole pumpkin (about 2 lbs), seeded and cut into 1-inch wedges
• 3 tbsp olive oil
• 4 garlic cloves, thinly sliced
• 1 tbsp fresh thyme leaves
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tbsp honey

Instructions:

1. Preheat oven to 425°F. Toss pumpkin wedges with 2 tbsp olive oil, 1 tsp salt, and ½ tsp black pepper on a rimmed baking sheet.
2. Roast for 20 minutes, then flip wedges. Scatter garlic slices and thyme leaves over pumpkin, drizzle with remaining 1 tbsp olive oil, and roast 15 more minutes until edges caramelize.
3. Remove from oven, drizzle with 1 tbsp honey, and let cool 5 minutes before serving.

The honey glaze amplifies the pumpkin’s caramelized crust while keeping the interior tender—a perfect balance of rustic and refined.

Tip: For extra crispness, spread pumpkin in a single layer and avoid overcrowding the pan.

Seminole Pumpkin Soup with Coconut Milk

This velvety Seminole pumpkin soup gets its rich depth from coconut milk and a hint of warm spices—comfort in every spoonful.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups peeled and cubed Seminole pumpkin (or substitute sugar pumpkin)
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper (optional)
• 3 cups vegetable broth
• 1 (13.5-oz) can full-fat coconut milk
• 1 tbsp maple syrup
• 1 tsp salt, plus more to taste
• Fresh cilantro or toasted pepitas for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
2. Add the pumpkin, 1 tsp cumin, 1/2 tsp cinnamon, and 1/4 tsp cayenne (if using). Stir to coat the pumpkin, then pour in the 3 cups vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, covered, until the pumpkin is fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in the coconut milk, 1 tbsp maple syrup, and 1 tsp salt. Simmer for 5 more minutes to meld flavors.
4. Ladle into bowls and top with cilantro or pepitas. The coconut milk lends a luxurious creaminess without dairy, while the spices add just the right warmth.

Tip: For extra richness, swirl a spoonful of coconut milk on top before serving.

Spicy Seminole Pumpkin Curry

This vibrant curry balances the earthy sweetness of Seminole pumpkin with a kick of heat, simmered in a creamy coconut broth that’s perfect for spooning over rice.

Ingredients:

• 2 tbsp coconut oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tbsp red curry paste
• 1 tsp ground turmeric
• 1 (13.5-oz) can full-fat coconut milk
• 1 cup vegetable broth
• 3 cups peeled and cubed Seminole pumpkin (1-inch pieces)
• 1 tbsp brown sugar
• 1 tbsp fish sauce (or soy sauce for vegan)
• 1 tsp chili flakes (adjust to taste)
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp coconut oil in a deep skillet over medium. Add diced onion and cook for 5 minutes until soft. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook 1 minute until fragrant.
2. Add 2 tbsp red curry paste and 1 tsp turmeric, stirring to coat the onions. Pour in coconut milk and 1 cup vegetable broth, scraping up any browned bits.
3. Add cubed pumpkin, 1 tbsp brown sugar, 1 tbsp fish sauce, and 1 tsp chili flakes. Simmer uncovered for 20–25 minutes, stirring occasionally, until pumpkin is tender but not mushy.
4. Remove from heat and stir in lime juice. Garnish with cilantro.

The pumpkin holds its shape beautifully here, offering little creamy bites against the bold, tangy broth. Tip: For extra depth, toast the curry paste in the oil for 30 seconds before adding other ingredients.

Seminole Pumpkin Pie with Cinnamon and Nutmeg

This rich, spiced pumpkin pie gets a Florida twist with Seminole pumpkin—a naturally sweet, creamy variety that makes the filling extra velvety.

Ingredients

• 1 (9-inch) unbaked pie crust, chilled
• 2 cups cooked, mashed Seminole pumpkin (or substitute sugar pumpkin)
• 3/4 cup packed brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F. Place the pie crust in a 9-inch pie dish and crimp edges decoratively.
2. In a large bowl, whisk together mashed Seminole pumpkin, 3/4 cup brown sugar, 1/2 cup heavy cream, eggs, 1 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp salt, and 1 tsp vanilla until smooth.
3. Pour filling into the pie crust. Bake for 45–50 minutes until the center jiggles slightly but edges are set (cover crust with foil if it browns too quickly).
4. Cool completely on a wire rack, about 2 hours, before slicing.

The Seminole pumpkin’s earthy sweetness shines alongside the warm spices, with a custard-like texture that’s luxuriously smooth without being heavy.

Tip: For extra depth, toast the spices in a dry skillet for 30 seconds before adding to the filling.

Grilled Seminole Pumpkin Skewers

These smoky-sweet skewers are a fantastic way to showcase Seminole pumpkin’s nutty flavor, with a hint of spice and a caramelized edge from the grill.

Ingredients:

• 2 cups Seminole pumpkin, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 wooden skewers, soaked in water for 30 minutes

Instructions:

1. Preheat grill to medium-high heat (about 400°F).
2. In a large bowl, whisk together 2 tbsp olive oil, 1 tbsp honey, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Add pumpkin cubes and toss gently to coat.
3. Thread pumpkin onto skewers, leaving a little space between pieces for even cooking.
4. Grill skewers for 10–12 minutes, turning occasionally, until pumpkin is tender and lightly charred at the edges.

The honey caramelizes into a glossy glaze while the smoked paprika adds a whisper of campfire flavor—perfect for backyard gatherings or a quick veggie-packed side.

Tip: For extra depth, drizzle with a squeeze of lime before serving.

Seminole Pumpkin and Black Bean Chili

This hearty chili combines sweet Seminole pumpkin with smoky spices and tender black beans for a cozy, flavor-packed meal that’ll warm you right up.

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
• 1/4 tsp cayenne pepper (optional)
• 1 (14.5 oz) can diced tomatoes
• 2 cups peeled and cubed Seminole pumpkin (or butternut squash)
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 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 until softened. Stir in 3 garlic cloves and cook for 1 minute until fragrant.
2. Add 1 tbsp cumin, 1 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp cayenne (if using). Toast for 30 seconds, stirring constantly.
3. Pour in the diced tomatoes, Seminole pumpkin, black beans, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Bring to a simmer, then reduce heat to low. Cover and cook for 25–30 minutes, stirring occasionally, until the pumpkin is fork-tender.
5. Ladle into bowls and top with fresh cilantro. The natural sweetness of the pumpkin balances the smoky spices perfectly, making every spoonful irresistible.

Tip: For extra richness, stir in a spoonful of peanut butter or coconut milk just before serving.

Seminole Pumpkin Risotto with Parmesan

This creamy risotto gets a Southern twist with sweet Seminole pumpkin and nutty Parmesan—comfort food with a sunny personality.

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 ½ cups Arborio rice
• 4 cups low-sodium chicken or vegetable broth, warmed
• 2 cups peeled, diced Seminole pumpkin (½-inch cubes)
• ½ cup dry white wine
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup grated Parmesan, plus extra for serving
• 2 tbsp unsalted butter

Instructions:

1. Heat olive oil in a Dutch oven over medium. Add onion and cook 3 minutes until soft. Stir in garlic and cook 30 seconds until fragrant.
2. Add Arborio rice, toasting 2 minutes until slightly translucent. Pour in white wine, stirring until absorbed, about 1 minute.
3. Add pumpkin, salt, and black pepper. Ladle in broth ½ cup at a time, stirring frequently until absorbed before adding more (20–25 minutes total).
4. When rice is al dente and pumpkin is tender, remove from heat. Stir in Parmesan and butter until creamy. Season to taste.

The pumpkin melts into the risotto, adding velvety texture and a subtle sweetness that plays perfectly with the salty Parmesan. Tip: For extra depth, toast the rice 1 minute longer until it smells nutty.

Seminole Pumpkin Bread with Walnuts

This Seminole Pumpkin Bread with Walnuts is a moist, warmly spiced loaf that feels like a hug in every slice—perfect for cozy mornings or an afternoon treat.

• 1 ½ cups pureed Seminole pumpkin (or canned pumpkin)
• 2 large eggs
• ½ cup melted coconut oil
• ⅓ cup water
• 1 ½ cups granulated sugar
• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ¾ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ cup chopped walnuts

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together the pureed Seminole pumpkin, eggs, melted coconut oil, water, and 1 ½ cups granulated sugar until smooth.
3. In another bowl, sift together the all-purpose flour, 1 tsp baking soda, ¾ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ½ tsp cloves. Gradually fold the dry ingredients into the wet mixture until just combined.
4. Gently stir in the chopped walnuts, then pour the batter into the prepared loaf pan.
5. Bake for 60–65 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

The subtle earthiness of Seminole pumpkin pairs beautifully with the toasty walnuts, while the spices add just the right warmth without overpowering. Tip: For extra depth, toast the walnuts lightly before folding them into the batter.

Seminole Pumpkin Pancakes with Maple Syrup

These Seminole Pumpkin Pancakes are a cozy twist on a breakfast classic, with a subtly sweet, earthy flavor that pairs perfectly with maple syrup.

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3/4 cup cooked, mashed Seminole pumpkin (or canned pumpkin puree)
• 3/4 cup buttermilk
• 1 large egg
• 1 tbsp melted unsalted butter, plus extra for cooking
• Maple syrup, for serving

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, and 1/4 tsp salt.
2. In another bowl, mix mashed Seminole pumpkin, buttermilk, egg, and 1 tbsp melted butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined (small lumps are okay).
4. Heat a skillet or griddle over medium heat and lightly grease with butter. Pour 1/4 cup batter per pancake and cook for 2–3 minutes until bubbles form on the surface. Flip and cook for another 1–2 minutes until golden.
5. Serve warm with a generous drizzle of maple syrup.

The Seminole pumpkin adds a velvety texture and rich depth to these pancakes, making them feel extra indulgent without being overly sweet.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Seminole Pumpkin and Sage Pasta

This creamy, earthy pasta dish is a cozy hug in a bowl—roasted Seminole pumpkin and fragrant sage come together for a fall-inspired meal that feels both rustic and elegant.

Ingredients:

• 8 oz fettuccine (or pasta of choice)
• 2 cups diced Seminole pumpkin (½-inch cubes)
• 3 tbsp olive oil, divided
• ½ tsp kosher salt, plus more for pasta water
• ¼ tsp black pepper
• 3 tbsp unsalted butter
• 8 fresh sage leaves, thinly sliced
• 2 garlic cloves, minced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese, plus extra for serving

Instructions:

1. Preheat oven to 400°F. Toss pumpkin with 1 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Roast on a parchment-lined baking sheet for 25 minutes until tender and caramelized at the edges.
2. Cook pasta in salted boiling water until al dente (per package instructions). Reserve ½ cup pasta water, then drain.
3. Heat remaining 2 tbsp olive oil and butter in a large skillet over medium-low. Add sage and cook 1 minute until crisp. Stir in garlic and cook 30 seconds until fragrant.
4. Pour in heavy cream and ¼ cup Parmesan, stirring until melted. Add pasta and roasted pumpkin, tossing to coat. Thin sauce with reserved pasta water 1 tbsp at a time if needed.
5. Serve immediately with extra Parmesan.

The magic here? Seminole pumpkin’s natural sweetness balances the sage’s peppery bite—no need for extra spices. Tip: Swap butternut squash if Seminole pumpkin isn’t available, but seek out the real deal for its floral, nutty depth.

Seminole Pumpkin Muffins with Streusel Topping

These warmly spiced muffins celebrate the earthy sweetness of Seminole pumpkin, crowned with a buttery streusel that adds the perfect crunch.

Ingredients

• For the muffins:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup packed brown sugar
• 1 cup cooked, mashed Seminole pumpkin (or canned pure pumpkin)
• 1 large egg
• ¼ cup melted unsalted butter
• ¼ cup whole milk
• 1 tsp vanilla extract
• For the streusel:
• ¼ cup all-purpose flour
• ¼ cup rolled oats
• 2 tbsp cold unsalted butter, cubed
• 2 tbsp brown sugar
• ½ tsp ground cinnamon

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with liners or grease lightly.
2. Make the streusel: In a small bowl, mix ¼ cup flour, ¼ cup oats, 2 tbsp brown sugar, and ½ tsp cinnamon. Cut in 2 tbsp cold butter with a fork until crumbly. Chill.
3. Make the batter: Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt in a bowl.
4. In another bowl, beat ½ cup brown sugar, mashed pumpkin, 1 egg, ¼ cup melted butter, ¼ cup milk, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
5. Divide batter evenly among muffin cups. Sprinkle streusel over each, pressing lightly to adhere.
6. Bake for 20–22 minutes, until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a rack.

The nutty oats in the streusel balance the pumpkin’s natural richness, making these muffins hearty enough for breakfast but sweet enough for dessert.

Tip: For extra moisture, swap the milk for buttermilk and add ¼ cup chopped pecans to the streusel.

Seminole Pumpkin and Kale Salad

This vibrant salad balances earthy Seminole pumpkin with crisp kale, all tied together with a tangy maple dressing—perfect for a hearty lunch or a standout side.

Ingredients:

• 2 cups diced Seminole pumpkin (½-inch cubes)
• 4 cups chopped kale (stems removed)
• 2 tbsp olive oil, divided
• ½ tsp salt, divided
• ¼ tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• ¼ cup crumbled goat cheese
• 2 tbsp toasted pepitas

Instructions:

1. Roast the pumpkin: Toss pumpkin with 1 tbsp olive oil and ¼ tsp salt. Spread on a baking sheet and roast at 400°F for 20 minutes, flipping halfway, until tender and caramelized at the edges.
2. Massage the kale: In a large bowl, combine kale, remaining 1 tbsp olive oil, and ¼ tsp salt. Gently rub the leaves for 1–2 minutes until softened and glossy.
3. Make the dressing: Whisk maple syrup and apple cider vinegar in a small bowl.
4. Assemble: Add roasted pumpkin to the kale, drizzle with dressing, and toss. Top with goat cheese and pepitas.

The contrast of sweet pumpkin, crunchy pepitas, and creamy cheese makes this salad feel indulgent yet wholesome. Tip: For extra depth, toast the pepitas in a dry skillet for 1–2 minutes until they pop.

Seminole Pumpkin Hummus with Pita Chips

This creamy, slightly sweet hummus gets a Florida twist with roasted Seminole pumpkin—perfect for scooping up with crispy homemade pita chips.

Ingredients:

• 1 cup cooked Seminole pumpkin (or butternut squash), mashed
• 1 (15-oz) can chickpeas, drained and rinsed
• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil, plus extra for drizzling
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 3 pita bread rounds, cut into wedges

Instructions:

1. Preheat oven to 375°F. Toss pita wedges with 1 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake for 10–12 minutes until golden and crisp, flipping halfway.
2. In a food processor, blend chickpeas, pumpkin, tahini, 2 tbsp olive oil, lemon juice, garlic, cumin, smoked paprika, and 1/2 tsp salt until smooth, scraping down the sides as needed.
3. Transfer hummus to a bowl, drizzle with olive oil, and sprinkle with extra smoked paprika if desired. Serve with warm pita chips.

The roasted pumpkin adds a velvety texture and subtle earthiness that pairs beautifully with the smoky paprika—no one will guess it’s secretly packed with veggies!

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

Seminole Pumpkin and Lentil Stew

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

Ingredients:

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup dried green or brown lentils, rinsed
• 4 cups low-sodium vegetable broth
• 2 cups Seminole pumpkin (or butternut squash), peeled and cubed
• 1 tbsp apple cider vinegar
• 1/4 cup chopped fresh cilantro

Instructions:

1. Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 5 minutes until translucent. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
2. Add the lentils and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Stir in the pumpkin cubes, cover, and cook for another 15–20 minutes until the lentils are tender and the pumpkin is soft.
4. Remove from heat and stir in 1 tbsp apple cider vinegar. Taste and adjust salt if needed.
5. Garnish with cilantro before serving.

The subtle sweetness of the pumpkin balances the smoky spices, while the lentils add a satisfying, creamy texture—no blender required!

Tip: For extra depth, toast the cumin and paprika in a dry skillet for 30 seconds before adding them to the pot.

Seminole Pumpkin Cheesecake with Gingersnap Crust

This creamy, spiced pumpkin cheesecake gets a cozy crunch from a gingersnap crust—perfect for showcasing the earthy sweetness of Seminole pumpkin.

Ingredients

• For the crust: 2 cups gingersnap crumbs (about 30 cookies), 6 tbsp melted unsalted butter, 2 tbsp granulated sugar
• For the filling: 1 ½ cups cooked and pureed Seminole pumpkin (or canned pumpkin), 3 (8 oz) packages cream cheese (room temperature), ¾ cup packed light brown sugar, ½ cup granulated sugar, 3 large eggs, 1 tsp vanilla extract, 1 ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp salt

Instructions

1. Prep the crust: Preheat oven to 325°F. Mix gingersnap crumbs, melted butter, and 2 tbsp granulated sugar until combined. Press firmly into a 9-inch springform pan. Bake for 10 minutes, then cool.
2. Make the filling: Beat cream cheese until smooth. Add brown sugar, ½ cup granulated sugar, and salt; mix until fluffy. Add eggs one at a time, then blend in pumpkin, vanilla, cinnamon, ginger, and nutmeg.
3. Bake: Pour filling over crust. Bake at 325°F for 50–55 minutes until edges are set but center jiggles slightly. Cool in the oven with the door ajar for 1 hour, then chill for 4+ hours.

The Seminole pumpkin’s natural richness pairs beautifully with the warm spices and snappy crust—no need for whipped cream, though a drizzle of caramel never hurts!

Tip: For extra smooth pumpkin, strain puree through cheesecloth to remove excess moisture before mixing.

Seminole Pumpkin and Chorizo Tacos

These smoky-sweet tacos are a cozy twist on taco night, with tender Seminole pumpkin balancing spicy chorizo for a flavor-packed bite.

Ingredients

• 1 lb fresh Mexican chorizo, casings removed
• 2 cups diced Seminole pumpkin (or substitute butternut squash)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 8 small corn tortillas, warmed
• 1/4 cup crumbled queso fresco
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Instructions

1. Heat olive oil in a large skillet over medium-high. Add chorizo and cook, breaking it up with a spoon, for 5 minutes until browned.
2. Add diced pumpkin, cumin, smoked paprika, and salt. Stir to coat, then reduce heat to medium. Cover and cook for 10 minutes, stirring occasionally, until pumpkin is fork-tender.
3. Divide the mixture among warmed tortillas. Top with queso fresco and cilantro, then serve with lime wedges for squeezing.

The contrast of the creamy pumpkin against the crispy chorizo makes every bite exciting—plus, it all comes together in one pan!

Tip: For extra depth, char the tortillas lightly over a gas flame before filling.

Seminole Pumpkin and Goat Cheese Tart

This savory-sweet tart balances creamy goat cheese with earthy Seminole pumpkin—a Southern heirloom squash that roasts up silky and rich.

Ingredients:

• 1 refrigerated pie crust (or homemade, rolled to 12-inch diameter)
• 2 cups peeled, diced Seminole pumpkin (or substitute sugar pumpkin)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 tbsp honey
• 1 tsp fresh thyme leaves
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 375°F. Toss diced pumpkin with olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Roast on a parchment-lined sheet for 20 minutes until tender.
2. Press pie crust into a 9-inch tart pan. Prick the bottom with a fork, line with parchment, and fill with pie weights. Blind bake for 12 minutes. Remove weights and parchment.
3. Spread roasted pumpkin evenly over the crust. Scatter goat cheese on top, then drizzle with honey and sprinkle with thyme.
4. Fold crust edges inward over the filling (it’s okay if they crack). Brush crust with beaten egg. Bake for 22–25 minutes until golden.

The magic here? Roasting the pumpkin first deepens its sweetness, while the tangy goat cheese keeps every bite balanced.

Tip: For extra crunch, sprinkle toasted pepitas over the tart after baking.

Seminole Pumpkin Smoothie with Banana and Almond Milk

This creamy, spiced smoothie is like autumn in a glass—naturally sweet with a hint of warmth from cinnamon and nutmeg.

Ingredients:

• 1 cup cooked Seminole pumpkin (or canned pumpkin puree)
• 1 ripe banana, frozen
• 1 cup unsweetened almond milk
• 1 tbsp pure maple syrup
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp vanilla extract
• 4 ice cubes

Instructions:

1. Add the Seminole pumpkin, frozen banana, almond milk, maple syrup, cinnamon, nutmeg, and vanilla extract 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 10–15 seconds until frothy and creamy.
4. Pour into a glass and enjoy immediately.

The nutty almond milk balances the pumpkin’s earthiness, while the frozen banana gives it a milkshake-like thickness—no dairy required!

Tip: For extra richness, swap almond milk with coconut milk or add a spoonful of almond butter.

Seminole Pumpkin and Pecan Cookies

These spiced pumpkin cookies are studded with toasted pecans for a cozy, nutty crunch—perfect with a cup of coffee or packed into lunchboxes.

Ingredients:

• 1 cup Seminole pumpkin puree (or canned pumpkin)
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. In a large bowl, beat ½ cup softened butter, ¾ cup brown sugar, and ¼ cup granulated sugar until fluffy. Mix in 1 cup pumpkin puree, 1 egg, and 1 tsp vanilla extract.
3. In another bowl, whisk 2 cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt. Gradually fold into the wet ingredients until just combined, then stir in ¾ cup toasted pecans.
4. Drop 1½-tbsp scoops of dough onto sheets, spacing them 2 inches apart. Bake for 12–14 minutes until edges are set but centers are still soft.
5. Cool on sheets for 5 minutes, then transfer to a wire rack.

The pumpkin keeps these cookies irresistibly moist, while the pecans add a buttery contrast—no frosting needed!

Tip: For extra depth, swap ½ tsp cinnamon with pumpkin pie spice.

Conclusion

With 19 mouthwatering Seminole pumpkin recipes, there’s something here for every home cook to love! Whether you’re roasting, baking, or blending, these dishes are sure to bring warmth and flavor to your table. Give them a try, then let us know which one’s your favorite in the comments—and don’t forget to share this roundup on Pinterest for fellow foodies to enjoy. Happy cooking!