19 Pumpkin Purée Recipes From Cake to Pie

31 Pumpkin Purée Recipes, From Pancakes to PastaA quintessential holiday pie, weeknight pumpkin chili, cheesecake-stuffed muffins, and more reasons to pop open another can.Photo by Travis Rainey, Food Styling by Erika Joyce, Prop Styling by Sean DooleyAs soon as fall arrives, canned pumpkin purée earns a permanent spot in the pantry. After all, it’s shelf-stable and can be turned into a trillion recipes, sweet and savory alike. Just be sure you’re using plain canned pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.Some recipes, like our Pumpkin Spice Crumb Cake, call for just half a can, while others, like Weeknight Pumpkin Chili, use the whole thing. But if you have leftover pumpkin purée hanging out in the fridge, consider it a good thing—it just means another pumpkin recipe is on the horizon. And if you’ve gone the extra mile to make pumpkin purée from fresh pumpkins, you overachiever, check the recipe before swapping it in: Homemade purée can be wetter than canned. So grab a scarf and let’s take a stroll, shall we?Breakfast and brunchCakes and cookiesPies, custards, and other dessertsSavory pumpkin purée recipesPhoto by Isa Zapata, Food Styling by Cyd McDowell, Prop Styling by Paige HicksUltra Fluffy Pumpkin PancakesThese pumpkin pancakes are tall, light, and warmly spiced, with tangy buttermilk and fresh ginger in the batter. Top with maple syrup–spiked butter and crunchy pecans for a breakfast worth getting out of bed for.Photo by Travis Rainey, Food Styling by Erika Joyce, Prop Styling by Sean DooleyPumpkin Cheesecake MuffinsAs if pumpkin muffins with a crunchy pepita streusel weren’t enough, these have a hidden surprise: a pocket of sweetened cream cheese. They’re part breakfast, part cheesecake, and entirely worth getting out of bed for.Alex LauPumpkin Scones With Cinnamon ButterTart cranberries punctuate these tender pumpkin scones, while a sprinkle of raw sugar adds a crisp finish. Serve them warm with the accompanying cinnamon-maple butter, which you can make up to four days ahead.Photo & Food Styling by Kendra VaculinPumpkin Dutch Baby With Pumpkin ButterPart pancake, part custard, this Dutch baby comes with a bonus pumpkin purée recipe: ¼ cup goes into the batter, and the rest of the can becomes a silky, spiced pumpkin butter to spread on top. Leftover butter is excellent on toast.Photograph by Chris Simpson, Food Styling by Taneka Morris, Prop Styling by Gözde EkerPumpkin and Cheddar StrataSweet, mellow pumpkin and sharp, salty cheddar are a perfect match in this hearty strata. Assemble it the day before to let the bread soak up the savory custard, then bake until golden and crisp on top.Alex LauReal Pumpkin Spice LatteA pumpkin spice latte you don’t need to leave the house for. Unlike many café versions, this one actually contains pumpkin purée. Don’t have an espresso machine? Swap in strong coffee instead.Photograph by Elliott Jerome Brown, Prop Styling by Adrian ababovic, Food Styling by Mieko TakahashiPerfectly Spiced Pumpkin CakeThis tender, deeply spiced pumpkin cake comes together without a stand mixer and gets a generous swoop of tangy cream cheese frosting. A drizzle of maple syrup is optional but highly encouraged.Photo by Laura Murray, Food Styling by Micah MortonSpiced Chocolate-Pumpkin Cake With Pumpkin GlazeThis plush chocolate-pumpkin cake draws inspiration from Mexican chocolate, with cinnamon and a pinch of cayenne for warmth. The pumpkin glaze doubles down on the seasonal flavor.Photograph by Isa Zapata, Food Styling by Liberty Fennell, Prop Styling by Suzie MyersPumpkin Spice Crumb CakeWith nearly as much brown sugar streusel as plush pumpkin cake, this New York–style crumb cake takes its topping seriously. If there is a more comforting afternoon snack, we need not know it.Photo by Elizabeth Coetzee, Food Styling by Mira EvninePumpkin Roll With Cream Cheese FillingCinnamon-spiced pumpkin cake wraps around walnut-studded cream cheese frosting in a pretty spiral. The batter comes together in one bowl, but be sure to roll the cake while it’s still warm to prevent cracks.Photograph by Lucia Bell-Epstein, Food Styling by Pearl Jones, and Prop Styling by Erica LutzChocolate-Pumpkin Marble CakePumpkin and chocolate cake batters combine for a dramatic marbled effect in this striking Bundt cake. A glossy chocolate ganache finishes the job. It looks like a project, but you don’t even need a mixer.Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Sean DooleyPumpkin Mochi Crumb CakeClassic crumb cake meets chewy, bouncy mochi in this pumpkin-spiced mash-up. Sweet rice flour gives the cake its distinctive texture, while a buttery pecan streusel adds crunch. It’s particularly good for sharing at Friendsgiving.Photograph by Alex Lau, food styling by Sue Li, prop styling by Sophie StrangioPumpkin Spice Chocolate Chip CookiesWith crunchy pecans, pools of dark chocolate, and plenty of spice, these chewy cookies’ fall vibes are impeccable. Better still, they call for just ¼ cup of pumpkin purée, making them a particularly good way to use up leftovers.Photograph by Isa Zapata, food styling by Judy Kim, prop styling by Beth PakradooniBA’s Best Pumpkin PieSilky filling, flaky crust, a whisper of spice: This is pumpkin pie done right. And there’s no need to roast and purée a fresh pumpkin—our favorite canned variety delivers the consistency we’re after.Photography by Scott Semler, Food Styling by Pearl Jones, Prop Styling by Maggie DiMarcoPumpkin Basque CheesecakeWith its deeply browned top and creamy, pumpkin-spiced center, this Basque cheesecake looks impressive but skips the fussy water bath. No crust required, either. A full can of pumpkin purée goes into the filling.Photo by Travis Rainey, Food Styling by Kaitlin WaynePumpkin Chiffon PieEating this no-bake pumpkin pie is like biting into a pumpkin-spiced cloud. A Biscoff cookie crust keeps things grounded. Just plan ahead: The filling needs at least 12 hours in the fridge to set.Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Pearl JonesMarbled Pumpkin-Maple Cheesecake BarsCan’t choose between pumpkin pie and cheesecake? These maple-sweetened bars make a pretty convincing argument for having both. Swirls of creamy cheesecake and spiced pumpkin filling make them especially handsome on a dessert platter.Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Kalen KaminskiPecan-Rye Pumpkin PieImagine a pumpkin pie with pecan pie’s best feature—obviously, the candied nut topping. A splash of rye whiskey adds a little malty complexity to this two-for-one Thanksgiving dessert.Photo by Emma Fishman, food styling by D'mytrek BrownPumpkin-Tahini Mousse PieThis positively fluffy pumpkin pie gets a little nutty depth from tahini, whose toasty, slightly bitter flavor balances the sweet pumpkin filling. Whipped cream keeps things light and airy.Photography by Elliott Jerome Brown Jr., Prop Styling by Tim Ferro, Food Styling by Mieko TakahashiPumpkin Flan de QuesoThis autumnal riff on Puerto Rican flan de queso gets its exceptionally velvety texture from cream cheese. Pumpkin purée and warm spices bring the seasonal flavor, while a glossy caramel topping makes it hard to resist.Photo by Tim MorrisPumpkin and Brown-Sugar Crème BrûléeWhat’s more satisfying than cracking through that caramelized sugar topping? Finding a luscious, pumpkin-spiced custard underneath. This recipe uses an entire can of purée, and you can finish the sugar under the broiler if you don’t own a kitchen torch.Photography by Elliott Jerome Brown Jr., Prop Styling by Tim Ferro, Food Styling by Mieko TakahashiPumpkin TiramisuEverything you love about classic tiramisu, with the warming spices of a pumpkin spice latte. Ladyfingers dipped in bourbon-spiked espresso alternate with creamy pumpkin mascarpone filling. Make it ahead and dust with cinnamon and cocoa just before serving.Photograph by Elliott Jerome Brown Jr., Prop Styling by Linden Elstran, Food Styling Kaitlin Wayne3-Ingredient Curry Pumpkin SoupThis streamlined recipe turns three hard-working ingredients—curry paste, coconut milk, and pumpkin purée—into a cozy, flavorful soup in just 30 minutes. Proof that a pantry dinner doesn’t have to feel like a compromise.Photograph by Isa Zapata, food styling by Emilie Fosnocht, prop styling by Emma RingnessCreamy Pumpkin PastaA whole can of pumpkin purée becomes a silky pasta sauce with garlic, Parmesan, and a kick of chile. Just the thing for a weeknight when you want something comforting without committing to an afternoon of cooking.Photo by Travis Rainey, Food Styling by Erika Joyce, Prop Styling by Sean DooleyPumpkin Black Bean EnchiladasA full can of pumpkin purée becomes the sauce—no simmering required—for these cheesy black bean enchiladas. A quick turn under the broiler melts and browns the cheese; lime and crunchy pepitas finish the job.Photograph by Elliott Jerome Brown Jr., Food Styling by Micah Morton, Prop Styling by Emma RingnessWeeknight Pumpkin ChiliA full can of pumpkin purée adds richness, body, and an autumnal hue to this speedy chili without making it taste like pumpkin pie. Ground beef, beans, and savory spices keep the flavors firmly in chili territory.Photo by Travis Rainey, Food Styling by Erika Joyce, Prop Styling by Sean DooleyPumpkin BologneseAdding pumpkin purée to Bolognese might not seem obvious, but it gives the sauce rich body without hours of simmering. Cooking it with tomato paste brings out its nutty, caramelized flavor.Photograph by Doan Ly, Food Styling by Pearl Jones, Prop Styling by Christina AllenPumpkin Lasagna Roll-UpsRolling the filled noodles into spirals adds a whimsical touch and ensures every bite has the perfect balance of spinach-ricotta, tender pasta, and creamy pumpkin sauce.Photo by Travis Rainey, Food Styling by Erika Joyce, Prop Styling by Sean DooleyNo-Knead Pumpkin FocacciaCanned pumpkin purée gives no-knead focaccia a golden hue, subtle sweetness, and plush crumb. Finish with rosemary and flaky salt (both optional, both recommended), and serve with a dish of olive oil for dipping.Phoebe Fry is a Brooklyn-based food writer, cook, and illustrator. She’s worked in kitchens in Ireland, Italy, and NYC, and she currently writes The Dish on Substack. Her work has appeared in Real Simple, Wine Enthusiast, and more. You’ll most often find her haunting the cookbook section of her local ... Read More