Creative Pumpkin Recipes to Spice up Your Kitchen This Fall

In this post I am going to be sharing 10 Creative Pumpkin Recipes. These recipes are perfect for fall! They’re healthy, nutritious and family-friendly. I’d love to know what your favorites are! Let me know on Instagram (@nathaliamelofit).

For most people, pumpkin only comes up when it’s Pumpkin Spice Latte or Pumpkin carving time… However, pumpkin is a great addition to many of your fall favorites. You’ll find that this seasonal squash is also packed with nutritional benefits. According to Healthline, pumpkin is rich in Vitamin A. Here is pumpkin surprising nutrient information.

One cup of cooked pumpkin (245 grams) contains (2):

Calories: 49
Fat: 0.2 grams
Protein: 2 grams
Carbs: 12 grams
Fiber: 3 grams
Vitamin A: 245% of the Reference Daily Intake (RDI)
Vitamin C: 19% of the RDI
Potassium: 16% of the RDI
Copper: 11% of the RDI
Manganese: 11% of the RDI
Vitamin B2: 11% of the RDI
Vitamin E: 10% of the RDI
Iron: 8% of the RDI
Small amounts of magnesium, phosphorus, zinc, folate, and several B vitamins. (Source: Healthline)

Now that you know just how good pumpkin can be for you, here are ten of my creative pumpkin recipes for your kitchen this fall.

10 Creative Pumpkin Recipes for Fall

Pumpkin Waffles

We all LOVE a pumpkin spice latte, so why not try this one of these delicious and creative pumpkin recipes for fall. I know these pumpkin waffles will sure be one of your family favorites.

Servings: 5
Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients:

• ½ cup coconut flour 
• 1 teaspoon organic baking powder 
• 1 teaspoon baking soda 
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon  
• Pinch of ground nutmeg
• Salt, to taste
• 5 large eggs 
• ¼ cup coconut oil, melted 
• ½ cup almond butter 
• ½ cup pumpkin puree 
• 2 large bananas, peeled and mashed 
• 2½ tablespoons maple syrup 

Instructions:

1. In a large bowl, add flour, baking powder, baking soda, spices, and salt and mix well.
2. In another bowl, add the remaining ingredients except for maple syrup and beat until well combined.
3. Add the egg mixture into the flour mixture and mix until well combined.
4. Set aside for about 5 minutes. 
5. Preheat the waffle iron and then grease it.
6. Place the desired amount mixture into preheated waffle iron and cook for about 5 minutes or until golden brown
7. Serve with the topping of maple syrup.

Nutritional Information per Serving:

Calories: 309
Fat: 18.7g
Sat Fat: 12.8g
Carbohydrates: 29.2g
Fiber: 6.6g
Sugar: 14.7g
Protein: 9.1g

Pumpkin & Apple Muffins

Another of my favorites. These muffins are one of the perfect creative pumpkin recipes for you.

Servings: 9
Preparation Time: 15 minutes
Cooking Time: 40 minutes

Ingredients:

For Muffins:

• 2½ cups gluten-free all-purpose flour
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• ½ teaspoon salt
• 2 cups of coconut sugar
• ½ cup olive oil
• 1 cup canned pumpkin puree
• 2 cups apple, peeled, cored, and chopped finely

For Topping:

• ¼ cup of coconut sugar
• 2 tablespoons gluten-free all-purpose flour
• ½ teaspoon ground cinnamon
• 4 teaspoons cold butter

Instructions:

1. Preheat the oven to 350 degrees F. Grease 18 cups of muffin tins. 
2. For muffins: in a large bowl, mix together the flour, baking soda, pumpkin pie spice, and salt.
3. In another bowl, add the eggs, sugar, and olive oil and beat until well combined.
4. Add the pumpkin puree and beat until well combined.
5. Add the egg mixture into the flour mixture and mix until well combined.
6. Gently fold in the apple pieces.
7. Transfer the mixture in prepared muffin cups evenly.
8. For the topping: in a third bowl, mix together the sugar, flour, and cinnamon.
9. With a pastry blender, cut in the butter until a coarse crumb-like mixture forms.
10. Top each muffin cup with your crumb mixture.
11. Bake for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
12. Remove the muffin tins from the oven and place onto a wire rack to cool for about 10 minutes.
13. Carefully invert the muffins onto a wire rack to cool completely before serving. 

Nutritional Information per Serving:

Calories: 445
Fat: 13.8g
Sat Fat: 2.8g
Carbohydrates: 82g
Fiber: 5.5g
Sugar: 54.1g
Protein: 3.8g

Chocolate Pumpkin Bread

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 45 minutes

Ingredients:

• 2 tablespoons chia seeds
• ¼ cup coconut oil, melted
• ½ cup water
• 1 cup tapioca flour
• 1 cup pumpkin seeds, finely ground
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• ½ cup pumpkin puree
• 2 tablespoons maple syrup
• 1 teaspoon pure vanilla extract
• ½ teaspoon apple cider vinegar
• 1 cup dark chocolate chips

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9×5-inch loaf pan. 
2. In a pan, place the chia seeds, coconut oil, and water over medium heat and bring to a boil. 
3. Immediately, remove the pan from heat and set aside to cool completely.
4. In a bowl, add the tapioca flour, ground pumpkin seeds, baking powder, baking soda, pumpkin pie spice, and salt and mix well. 
5. In a separate bowl, place pumpkin puree, maple syrup, vanilla extract, and vinegar and beat until well combined. 
6. Add chia seeds mixture and stir to combine well.
7. Add pumpkin mixture into the bowl with flour mixture and mix until well combined. 
8. Gently, fold in the chocolate chips. 
9. Place the bread mixture into the prepared loaf pan evenly.
10. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean. 
11. Remove from the oven and place the loaf pan onto a wire rack to cool for about 15 minutes.
12. Now, invert the bread onto the wire rack to cool completely before slicing. 
13. With a sharp knife, cut the bread loaf into desired-sized slices and serve.

Nutritional Information per Serving:

Calories: 301
Fat: 19.4g
Sat Fat: 10g
Carbohydrates: 31.9g
Fiber: 1.9g
Sugar: 11.8g
Protein: 5.8g

Swirled Veggie Quiche

Servings: 8
Preparation Time: 20 minutes
Cooking Time: 1 hour 20 minutes

Ingredients:

For Pumpkin Layer:

• 1 small pumpkin, peeled, seeded, and chopped
• 2 carrots, peeled and chopped
• 1 large sweet potato, peeled and chopped
• 2 eggs, beaten
• 2 tablespoons olive oil
• 3 tablespoons brown sugar
• 2 tablespoons butter, melted
• ½ teaspoon curry powder
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• Pinch of ground nutmeg
• ½ teaspoon salt

For Spinach Layer:

• 1 (16 oz.) package frozen chopped spinach, thawed and drained
• ½ cup half-and-half cream
• 2 eggs
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons gluten-free breadcrumbs

Instructions:

1. For pumpkin layer: in a large pan of water, add the pumpkin, carrots, and sweet potato over high heat and bring to a boil.
2. Reduce the heat to low and cook for about 40 minutes or until vegetables become very tender. 
3. Drain the vegetables well and set aside.
4. Preheat the oven to 350 degrees F. Grease a 12-inch pie dish.
5. In a large food processor, add the cooked vegetables and remaining all ingredients until smooth and well combined.
6. Transfer the vegetable mixture into a bowl.
7. With paper towels, wipe out the food processor.
8. For spinach layer: in the food processor, add all ingredients except for breadcrumbs and pulse until smooth.
9. Stir in the bread crumbs.
10. Transfer the spinach mixture in the prepared pie dish evenly and with the back of a spatula, flatten the surface.
11. Now, place the vegetable mixture over the spinach mixture evenly. 
12. With a spoon, gently, mix both mixtures to make a marbled pattern.
13. Bake for about 30 minutes or until the top becomes golden brown.
14. Remove from the oven and set aside or about 5 minutes before serving.
15. Cut into desired sized wedges and serve.

Nutritional Information per Serving:

Calories: 243
Fat: 11.3g
Sat Fat: 4.5g
Carbohydrates: 32.2g
Fiber: 9.1g
Sugar: 13.2g
Protein: 8.1g

Pumpkin & Sweet Potato Gratin

Servings: 6
Preparation Time: 20 minutes
Cooking Time: 45 minutes

Ingredients:

• 2 tablespoons coconut butter 
• ¼ cup almond flour 
• 1½ cups unsweetened coconut milk 
• 1 teaspoon dried thyme, crushed
• ½ tablespoon garlic salt 
• Salt, to taste
• 2/3 cup pumpkin puree 
• 2 pounds sweet potatoes, peeled and cut into 1/8-inch thick slices 
• 1 shallot, sliced thinly 

Instructions:

1. Preheat the oven to 400 degrees F. Grease an 11×7-inch baking dish.
2. In a pan, melt the coconut butter over medium heat
3. Slowly, add the flour, stirring continuously until crumbly mixture forms.
4. Slowly, add the milk until well combined, stirring continuously
5. Add the thyme, garlic powder, and salt and stir to combine.
6. Add the pumpkin puree and stir until well combined and smooth.
7. Meanwhile, divide the sweet potato slices into 4 portions. 
8. Divide shallot in 3 portions.
9. Arrange 1 portion of sweet potato slices at the bottom of prepared baking dish.
10. Place 1 portion of shallot over sweet potato slices. 
11. Repeat with the layers, ending with the last portion of sweet potato.
12. Place pumpkin mixture over sweet potato slices evenly.
13. Bake for about 30-4 minutes or until the top becomes golden brown.
14. Remove from the oven and set aside for about 5 minutes before serving.

Nutritional Information per Serving:

Calories: 392
Fat: 20.2g
Sat Fat: 16.5g
Carbohydrates: 51g
Fiber: 9.8g
Sugar: 4.3g
Protein: 4.6g

Bacon & Pumpkin Carbonara

A healthy twist on a classic Italian favorite! This carbonara is one of the perfect creative pumpkin recipes to try this fall.

Servings: 5
Preparation Time: 20 minutes
Cooking Time: 10 minutes

Ingredients:

• 1 (15-ounce) can pumpkin puree
• 2 eggs
• 3 egg yolks
• 1 cup Parmesan cheese, grated and divided
• ¾ cup Pecorino Romano cheese, grated
• Salt and freshly ground black pepper, to taste
• 6 thick-cut bacon slices, chopped
• 1 pound whole-wheat spaghetti
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Place the pumpkin in a mesh cheesecloth-lined sieve and set aside to drain for at least 1 hour. Pressing with the back of a spoon occasionally. 
2. With your hands, squeeze the cheesecloth to release most of the liquid, reserving about ½-¾ cup in a small bowl.
3. In a large bowl, add the strained pumpkin, eggs, egg yolks, ½ cup of the Parmesan, Pecorino Romano, salt, and black pepper and beat until well combined. Set aside.
4. Heat a large non-stick frying pan over medium-high heat and cook the bacon for about 8-10 minutes or until crispy. 
5. With a slotted spoon, remove the bacon from the skillet, reserving the grease inside.
6. Place the bacon onto a paper towel-lined plate to drain.
7. Meanwhile, in a large pan of the lightly salted boiling water, cook the pasta for about 8-10 minutes or until al dente.
8. Drain the pasta, reserving the cooking liquid.
9. In the bowl of pumpkin, add ¼ cup of the hot reserved pasta liquid and beat until well combined.
10. Return the pasta into the same pan with pumpkin mixture and with tongs, mix.
11. Add enough of the remaining hot reserved pasta liquid until the mixture becomes thick and creamy.
12. Add 2 tablespoons of the warm reserved bacon grease, salt, and black pepper and stir to combine.
13. Serve immediately with the garnishing of chopped bacon, remaining Parmesan, and parsley. 

Nutritional Information per Serving:

Calories: 514
Fat: 28.9g
Sat Fat: 11.7g
Carbohydrates: 32.6g
Fiber: 6.6g
Sugar: 3.8g
Protein: 33.4g

Baked Pumpkin Stew 

Baked pumpkin is always a good idea. As is stew. That’s why this is one of my favorite creative pumpkin recipes.

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 4 hours 10 minutes

Ingredients:

• 3 tablespoons olive oil, divided
• 2 pounds beef stew meat, cubed into 1-inch size
• 1 onion, chopped
• 1 large green bell pepper, chopped
• 4 carrots, peeled and chopped
• 4 garlic cloves, minced
• 1 cup beef broth
• Salt and freshly ground black pepper, to taste
• 1 (14½-ounce) can whole peeled tomatoes, chopped
• 1 sugar pumpkin, cut off the top and seeds and pulp removed

Instructions:

1. In a large pan, heat the oil over medium-high heat and sear the beef cubes for about 5 minutes or until browned.
2. Add the vegetables, seasoning, and broth and bring to a boil.
3. Reduce the heat to low and simmer, covered for about 2 hours.
4. Uncover the pan and stir in the tomatoes.
5. Remove from the heat.
6. At the bottom of a heavy-bottomed baking dish, arrange the pumpkin, cut-side upwards. 
7. Grease the outside of the pumpkin with remaining oil completely.
8. Carefully, transfer the stew in hollowed pumpkin. 
9. Bake for about 2 hours or until the pumpkin becomes tender.
10. While serving, scrape some pumpkin meat from inside and serve with stew.

Nutritional Information per Serving:

Calories: 410
Fat: 13.6g
Sat Fat: 4g
Carbohydrates: 35.5g
Fiber: 11.8g
Sugar: 15.5g
Protein: 39.9g

Pumpkin Cornbread

Spice up this family favorite with creative pumpkin recipes that are sure to blow your mind this fall.

Servings: 10
Preparation Time: 15 minutes
Cooking Time: 30 minutes

Ingredients:

• 2 cups yellow cornmeal
• 2 cups gluten-free all-purpose flour
• 1½ tablespoons baking powder
• 1 teaspoon salt
• 1 (15-ounce) can pumpkin puree
• 8 ounces cream cheese, softened
• 1 cup whole milk
• ½ cup unsalted butter, melted and divided
• 2 tablespoons honey, plus more for drizzling
• ½ of small red onion sliced thinly
• ¼ cup pumpkin seeds

Instructions:

1. Preheat the oven to 400 degrees F. Place a 12-inch cast-iron skillet in the oven to preheat.
2. In a large bowl, add the cornmeal, flour, baking powder, and salt and with a whisk, mix well.
3. In another medium bowl, add the pumpkin puree, cream cheese, milk, 7 tablespoons butter, and honey, and beat until well combined.
4. Add the cornmeal mixture and mix until just combined.
5. Carefully remove the skillet from the oven and brush it with the remaining butter.
6. Place the cornmeal mixture into the buttered skillet evenly and top with onion, followed by the pumpkin seeds.
7. Bake for about 25-30 minutes until a toothpick inserted in the center comes out clean. 
8. Remove the skillet from the oven and place onto a wire rack to cool for about 5 minutes.
9. Carefully, invert the bread onto the wire rack and drizzle with extra honey evenly.
10. With a sharp knife, cut the bread into desired-sized pieces and serve warm.

Nutritional Information per Serving:

Calories: 397
Fat: 20.9g
Sat Fat: 11.8g
Carbohydrates: 47g
Fiber: 5.5g
Sugar: 6.5g
Protein: 8.4g

Pumpkin Crème Brûlée

A go-to creative pumpkin recipe for your kitchen this fall!

Servings: 7
Preparation Time: 15 minutes
Cooking Time: 35 minutes

Ingredients:

• ½ cup brown sugar
• 3 egg yolks
• 1 cup pumpkin puree
• 1 cup heavy cream
• ½ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• Pinch of salt
• ½ cup coconut sugar

Instructions:

1. Preheat the oven to 325 degrees F. Arrange 7 (5-inch) ramekins in a large baking dish.
2. In a bowl, add the brown sugar and egg yolks and beat until well combined.
3. Add the remaining ingredients except for coconut sugar and stir until well combined.
4. Place the mixture in the ramekins, about ½-inch less from top.
5. Carefully pour hot water in the baking dish about halfway of the ramekins.
6. Bake for about 30-35 minutes. 
7. Remove from oven and transfer the ramekins in the refrigerator for at least 2 hours.
8. Top each crème Brûlée with about 1 tablespoon of coconut sugar.
9. With a chef’s torch, melt the sugar for about 1-2 minutes or until dark brown and crispy.

Nutritional Information per Serving:

Calories: 186
Fat: 8.4g
Sat Fat: 4.7g
Carbohydrates: 27.6g
Fiber: 1.1g
Sugar: 25g
Protein: 1.9g

Pumpkin & Cranberry Upside-Down Cake

This takes pumpkin to another level! This is one of my favorite ways to creatively use pumpkin recipes in your kitchen this fall.

Servings: 8
Preparation Time: 15 minutes
Cooking Time: 22 minutes

Ingredients:

For Cranberry Sauce:

• 2 cups fresh cranberries 

• 1 tablespoon pure maple syrup 

• 2 tablespoons fresh lemon zest, grated very finely 

For Cake:

• ½ cup coconut flour 

• ½ teaspoon baking soda 

• 2 teaspoons ground cinnamon 

• ¼ teaspoon salt 

• 3 eggs, beaten 

• ¼ cup pure maple syrup 

• 1/3 cup pumpkin puree 

• 3 tablespoons unsweetened almond milk 

• 1 teaspoon vanilla extract 

• ½ cup pecans, chopped 

Instructions:

1. Preheat the oven to 350 degrees F. Grease a 9-inch cake pan. 
2. For the sauce: in a pan, add all the ingredients over medium heat and cook for about 1-2 minutes or until cranberries just start to pop, stirring continuously.
3. Transfer the cranberry sauce into the prepared cake pan and spread in an even layer.
4. In a large bowl, mix together the flour, baking soda, cinnamon, and salt.
5. In another bowl, add the eggs, pumpkin puree, maple syrup, almond milk, and vanilla extract and beat until well combined.
6. Add the egg mixture into the flour mixture and mix until just combined.
7. Fold in the pecans.
8. Place the cake mixture over cranberry sauce evenly.
9. Bake for about 15-20 minutes or until a toothpick inserted in the center of the cake comes out clean. 
10. Remove from the oven and place the cake pan onto a wire rack to cool for about 15 minutes.
11. Now, invert the cake onto the wire rack to cool completely before slicing. 
12. With a sharp knife, cut the cake into desired-sized slices and serve.

Nutritional Information per Serving:

Calories: 162
Fat: 8.3g
Sat Fat: 2.1g
Carbohydrates: 17.8g
Fiber: 5.1g
Sugar: 10.5g
Protein: 4.1g

Take pumpkin and fall to the next level in your home with my favorite fall recipes. Which one do you think you’ll try first? Make sure to take a picture and tag me on socials, I love to get cooking with you (@nathaliamelofit).

Do you want even more recipes that are perfect for families? Check out my HUGE recipe book with tried and tested recipes that will have your whole family begging for more! Find it HERE.

Save this post to Pinterest! Help other mamas find the perfect creative pumpkin recipes, great for fall! Recipes your family (and waistline) will LOVE. Don’t forget to follow me for more (@nathaliamelofit).