Pumpkins don’t have to spend their entire lives in a pie! These 16 mini-starter recipes show that pumpkin can be all sorts of delicious things to eat, including snackable, and downright awesome on a fall party table. So grab a comfy sweater and let’s get eating!

1) Pumpkin Brie Bites

These two-bite cheeses will be gone before you can say "who ate all the brie?"

ONE LIST

Five simple dinners. One grocery list.

No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.

Get This Week's Plan

We earn a commission if you make a purchase, at no additional cost to you.

Pumpkin Brie Bites

Golden and gooey, melty brie and spiced pumpkin puree are baked together in flaky puff pastry cups.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 12 bites

Ingredients Method Notes

Ingredients

  

• 1 sheet puff pastry thawed
• 4 oz brie cut into 12 cubes
• 1/3 cup pumpkin puree
• 2 tbsp maple syrup
• 1/4 tsp cinnamon
• 2 tbsp chopped pecans
• 1 pinch salt

Method

 

1. Heat oven to 400F and grease a 12-cup mini muffin tin.
2. Cut the puff pastry into 12 squares and press one into each cup.
3. Stir the pumpkin, maple syrup, cinnamon, and salt together in a small bowl.
4. Tuck a brie cube into each cup and top with a small spoon of the pumpkin mixture.
5. Scatter pecans over the top and bake 16 to 18 minutes until puffed and golden.
6. Cool 5 minutes before lifting out so the cheese sets just enough to hold.

Notes

A drizzle of extra maple syrup on top right before serving never hurt anybody.

2) Spicy Pumpkin Hummus

The usual hummus called and it’s a little jealous of this fall glow-up.

Spicy Pumpkin Hummus

Creamy chickpea hummus blended with roasted pumpkin and a kick of cayenne for dipping.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 can chickpeas drained and rinsed
• 1/2 cup pumpkin puree
• 3 tbsp tahini
• 2 tbsp olive oil
• 1 lemon juiced
• 1 clove garlic
• 1/2 tsp cayenne
• 1/2 tsp cumin
• 1/2 tsp salt

Method

 

1. Add the chickpeas, pumpkin, tahini, lemon juice, garlic, cayenne, cumin, and salt to a food processor.
2. Blend until smooth, scraping down the sides as needed.
3. Drizzle in the olive oil with the motor running until creamy and glossy.
4. Taste and add more salt or cayenne if you like it bolder.
5. Spoon into a bowl, swirl the top, and finish with a drizzle of oil.

Notes

Thin it with a tablespoon of cold water if it's too thick.

3) Pumpkin Risotto Balls

Crispy on the outside and creamy on the inside and just too yummy to eat only one!

Pumpkin Risotto Balls

Golden fried arancini have an oozy mozzarella center and are made with pumpkin risotto and cheese.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 16 balls

Ingredients Method Notes

Ingredients

  

• 2 cups cooked pumpkin risotto chilled
• 4 oz mozzarella cut into small cubes
• 2 eggs beaten
• 1 cup breadcrumbs
• 1/2 cup flour
• 2 cups vegetable oil for frying
• 1/2 tsp salt

Method

 

1. Scoop about 2 tablespoons of chilled risotto and flatten in your palm.
2. Press a mozzarella cube into the center and roll the risotto into a ball around it.
3. Roll each ball in flour, then egg, then breadcrumbs.
4. Heat the oil in a deep pan to 350F.
5. Fry the balls in batches for 3 to 4 minutes until deep golden, turning as needed.
6. Drain on paper towels and sprinkle with salt while hot.

Notes

Chilled risotto is non-negotiable here or the balls will fall apart.

4) Roasted Pumpkin Soup Shots

All the comfort of a soup bowl, miniaturized into a drinkable party shot.

Roasted Pumpkin Soup Shots

Cream swirled roasted pumpkin soup is served warm in small glasses.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 8 shots

Ingredients Method Notes

Ingredients

  

• 3 cups roasted pumpkin cubed
• 1 onion chopped
• 2 cups vegetable broth
• 1/2 cup heavy cream
• 1 tbsp butter
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/4 tsp black pepper

Method

 

1. Melt the butter in a pot and soften the onion for 5 minutes.
2. Add the roasted pumpkin, broth, nutmeg, salt, and pepper and simmer 15 minutes.
3. Blend until completely smooth with an immersion blender.
4. Stir in most of the cream and warm through without boiling.
5. Pour into small glasses and finish each with a swirl of the remaining cream.

Notes

Serve warm but not scalding so guests can sip right away.

5) Caramelized Pumpkin Tartlets

Sweet, mildly adhesive, and sufficiently sophisticated to give the impression that you've gone to a lot of trouble.

Caramelized Pumpkin Tartlets

Pumpkin and a touch of brown sugar fill the buttery tartlet shells.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings: 12 tartlets

Ingredients Method Notes

Ingredients

  

• 12 mini tart shells prebaked
• 2 cups pumpkin diced small
• 3 tbsp brown sugar
• 2 tbsp butter
• 1/4 tsp cinnamon
• 1 pinch salt
• 2 tbsp chopped walnuts

Method

 

1. Melt the butter in a skillet over medium heat.
2. Add the pumpkin, brown sugar, cinnamon, and salt and cook 12 to 15 minutes until soft and caramelized.
3. Mash lightly with a fork for a chunky-creamy texture.
4. Spoon the warm filling into the prebaked tart shells.
5. Top each with chopped walnuts and a tiny extra sprinkle of brown sugar.
6. Warm in a 350F oven for 5 minutes before serving if needed.

Notes

A pinch of flaky salt on top makes the caramel pop.

6) Pumpkin and Goat Cheese Crostini

Crunchy little raft? Yes, please. With sweet pumpkin paired with tangy goat cheese?

Pumpkin and Goat Cheese Crostini

Creamy goat cheese and honeyed pumpkin on toasted baguette slices.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 12 minutes mins

Total Time 24 minutes mins

Servings: 12 crostini

Ingredients Method Notes

Ingredients

  

• 1 baguette sliced into 12 rounds
• 4 oz goat cheese softened
• 3/4 cup pumpkin puree
• 2 tbsp honey
• 1 tbsp olive oil
• 1/4 tsp thyme
• 1 pinch salt

Method

 

1. Heat oven to 375F, brush the baguette slices with olive oil, and toast 10 to 12 minutes until crisp.
2. Stir the pumpkin, honey, thyme, and salt together in a bowl.
3. Spread each toast with a layer of goat cheese.
4. Spoon the honeyed pumpkin over the goat cheese.
5. Drizzle with a little extra honey and a few thyme leaves to finish.

Notes

Toast the bread ahead and assemble just before serving to keep it crisp.

7) Savory Pumpkin Empanadas

Portable and flaky with the comfiest and coziest filling.

Savory Pumpkin Empanadas

Golden pastry pockets filled with savory pumpkin, onion, and a hint of cheese.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 22 minutes mins

Total Time 47 minutes mins

Servings: 12 empanadas

Ingredients Method Notes

Ingredients

  

• 12 empanada wrappers
• 2 cups pumpkin diced small
• 1 onion finely chopped
• 1/2 cup shredded cheese
• 1 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 egg beaten for wash

Method

 

1. Heat the oil and cook the onion until soft, about 5 minutes.
2. Add the pumpkin, cumin, paprika, and salt and cook 8 minutes until tender, then mash lightly and cool.
3. Stir the cheese into the cooled filling.
4. Spoon filling onto each wrapper, fold over, and crimp the edges with a fork.
5. Brush with egg wash and bake at 400F for 20 to 22 minutes until golden.
6. Let rest 5 minutes before serving so the filling settles.

Notes

Freeze unbaked empanadas and bake straight from frozen, adding a few extra minutes.

8) Pumpkin Quinoa Salad Cups

The yummy, crunchy flavor that contrasts perfectly with all those heavy appetizers .

Pumpkin Quinoa Salad Cups

Fluffy quinoa mixed with roasted pumpkin and herbs, presented in crisp lettuce cups.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 8 cups

Ingredients Method Notes

Ingredients

  

• 1 cup cooked quinoa cooled
• 1 cup roasted pumpkin cubed
• 8 butter lettuce leaves
• 2 tbsp dried cranberries
• 2 tbsp pumpkin seeds
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp salt

Method

 

1. Whisk the olive oil, lemon juice, and salt together in a bowl.
2. Add the quinoa, roasted pumpkin, and cranberries and toss to coat.
3. Spoon the mixture into the lettuce leaves.
4. Sprinkle each cup with pumpkin seeds.
5. Serve right away while the lettuce is crisp.

Notes

Make the quinoa mixture a day ahead and fill the cups before serving.

9) Pumpkin Ricotta Gnocchi

Soft little dumplings that you can definitely put on toothpicks and serve at a party.

Pumpkin Ricotta Gnocchi

Pumpkin-ricotta gnocchi are tender and pan-seared in sage butter to achieve a golden edge.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 1 cup pumpkin puree
• 1 cup ricotta
• 1 egg
• 1.5 cups flour
• 1/2 cup grated parmesan
• 3 tbsp butter
• 8 sage leaves
• 1/2 tsp salt

Method

 

1. Stir the pumpkin, ricotta, egg, parmesan, and salt together until smooth.
2. Fold in the flour until a soft dough forms, adding a touch more if sticky.
3. Roll into ropes and cut into bite-size pieces.
4. Boil in salted water until they float, about 2 minutes, then drain.
5. Melt the butter with the sage in a skillet and sear the gnocchi until golden.
6. Serve warm with extra parmesan grated over the top.

Notes

Keep the dough soft and don't overwork it for the lightest gnocchi.

10) Spicy Pumpkin Deviled Eggs

Deviled eggs attended a fall festival and returned with a bright orange color.

Spicy Pumpkin Deviled Eggs

Classic devilish eggs with a spiced pumpkin twist and a bit of a kick.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 halves

Ingredients Method Notes

Ingredients

  

• 6 eggs hard boiled and halved
• 3 tbsp pumpkin puree
• 2 tbsp mayonnaise
• 1 tsp dijon mustard
• 1/4 tsp cayenne
• 1/4 tsp smoked paprika
• 1/4 tsp salt
• 1 tbsp chopped chives

Method

 

1. Scoop the yolks into a bowl and arrange the whites on a plate.
2. Mash the yolks with the pumpkin, mayo, mustard, cayenne, salt, and most of the paprika.
3. Whip until smooth and creamy.
4. Pipe or spoon the filling back into the egg whites.
5. Dust with the remaining paprika and sprinkle with chives.

Notes

A whisper more cayenne makes them sing if your crowd likes heat.

11) Pumpkin and Sage Polenta Bites

Crunchy squares that have a flavor reminiscent of the warmest essence of fall.

Pumpkin and Sage Polenta Bites

Cubed firm pumpkin polenta that is pan-crisped and garnished with sage.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 16 bites

Ingredients Method Notes

Ingredients

  

• 1 cup polenta
• 3 cups water
• 3/4 cup pumpkin puree
• 1/2 cup grated parmesan
• 2 tbsp butter
• 8 sage leaves chopped
• 1/2 tsp salt

Method

 

1. Bring the water to a boil and whisk in the polenta and salt.
2. Cook on low, stirring, for 10 minutes until thick.
3. Stir in the pumpkin, parmesan, butter, and sage, then spread into a greased pan.
4. Chill 1 hour until firm, then cut into squares.
5. Pan-fry the squares in a little oil until crisp on both sides.
6. Top with a small fried sage leaf and serve warm.

Notes

Chill time is built in, so make the polenta base earlier in the day.

12) Pumpkin Stuffed Mushrooms

Two-bite mushrooms packed with delicious pumpkin goodness. Guaranteed to draw a crowd!

Pumpkin Stuffed Mushrooms

Delicate baked mushroom caps that are stuffed with creamy pumpkin and breadcrumbs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 16 mushrooms

Ingredients Method Notes

Ingredients

  

• 16 cremini mushrooms stems removed
• 3/4 cup pumpkin puree
• 1/2 cup breadcrumbs
• 1/4 cup grated parmesan
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1/4 tsp thyme
• 1/2 tsp salt

Method

 

1. Heat oven to 375F and brush the mushroom caps with a little olive oil.
2. Stir the pumpkin, breadcrumbs, parmesan, garlic, thyme, salt, and remaining oil together.
3. Spoon the filling into each mushroom cap, mounding it slightly.
4. Arrange on a baking sheet and bake 18 to 20 minutes until tender and golden on top.
5. Cool a few minutes and serve warm.

Notes

Pat the mushrooms dry first so they don't get watery.

13) Pumpkin and Chorizo Quesadillas

They have a mushy inside with awesome smoky, spicy, sweet, and cheesy melty flavors. Cut into wedges and watch them disappear.

Pumpkin and Chorizo Quesadillas

Pumpkin chorizo and cheese melty quesadilla.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 16 wedges

Ingredients Method Notes

Ingredients

  

• 4 flour tortillas
• 1 cup pumpkin puree
• 6 oz chorizo cooked and crumbled
• 1.5 cups shredded cheese
• 1/2 tsp cumin
• 1 tbsp oil
• 1 pinch salt

Method

 

1. Stir the pumpkin, cumin, and salt together in a bowl.
2. Spread the pumpkin mixture over half of each tortilla.
3. Top with crumbled chorizo and shredded cheese, then fold over.
4. Cook in an oiled skillet 2 to 3 minutes per side until crisp and the cheese melts.
5. Let rest 2 minutes, then cut each into 4 wedges and serve.

Notes

Soy chorizo works great for a vegetarian version.

14) Pumpkin Curry Samosas

Crispy little triangles with a warm pumpkin spice surprise inside!

Pumpkin Curry Samosas

Golden fried samosas filled with spiced pumpkin and peas.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 samosas

Ingredients Method Notes

Ingredients

  

• 12 samosa wrappers
• 2 cups pumpkin diced small
• 1/2 cup peas
• 1 tbsp curry powder
• 1 onion finely chopped
• 2 tbsp oil
• 1/2 tsp salt
• 2 cups oil for frying

Method

 

1. Heat 2 tablespoons oil and cook the onion until soft.
2. Add the pumpkin, curry powder, and salt and cook until tender, about 10 minutes, then mash and stir in the peas.
3. Cool the filling, then spoon onto the wrappers and fold into triangles, sealing the edges with water.
4. Heat the frying oil to 350F.
5. Fry the samosas in batches until golden and crisp, about 3 minutes.
6. Drain on paper towels and serve warm with chutney.

Notes

Bake at 400F for 20 minutes instead of frying for a lighter version.

15) Pumpkin and Feta Phyllo Triangles

Crisp phyllo dough enveloping salty feta and sweet pumpkin? Oh, still my heart.

Pumpkin and Feta Phyllo Triangles

Baked phyllo triangles filled with pumpkin, feta cheese, and fresh herbs.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 12 triangles

Ingredients Method Notes

Ingredients

  

• 8 sheets phyllo dough
• 1 cup pumpkin puree
• 3/4 cup crumbled feta
• 1 egg
• 2 tbsp chopped parsley
• 1/4 cup melted butter
• 1/2 tsp salt

Method

 

1. Heat oven to 375F and stir the pumpkin, feta, egg, parsley, and salt together.
2. Brush a phyllo sheet with butter, layer a second on top, and cut into long strips.
3. Place a spoon of filling at one end and fold flag-style into triangles.
4. Brush the tops with butter and arrange on a baking sheet.
5. Bake 18 to 20 minutes until golden and crisp.
6. Cool slightly before serving so the filling sets.

Notes

Keep the phyllo covered with a damp towel so it doesn't dry out.

16) Pumpkin Bruschetta

The appetizer spread just got a bright, fresh finishing touch!

Pumpkin Bruschetta

Pumpkin, tomato, and basil relish served on toast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12 pieces

Ingredients Method Notes

Ingredients

  

• 1 baguette sliced into 12 rounds
• 1 cup roasted pumpkin diced small
• 1/2 cup cherry tomatoes diced
• 2 tbsp chopped basil
• 2 tbsp olive oil
• 1 clove garlic halved
• 1 tbsp balsamic glaze
• 1/2 tsp salt

Method

 

1. Toast the baguette slices until golden and rub each with the cut garlic clove.
2. Toss the roasted pumpkin, tomatoes, basil, olive oil, and salt together.
3. Spoon the mixture generously onto each toast.
4. Drizzle with balsamic glaze.
5. Serve right away while the toast is crisp.

Notes

Roast the pumpkin ahead and assemble at the last minute.