When it comes to entertaining during the fall, it's quite easy to get pressured into trying to get everything looking perfect and like in a magazine. The reality is that hosting can be exhausting.

Pumpkin always tends to get thought of as a dessert ingredient, such as pumpkin pie. Using pumpkin, though, in savory appetizers is a great hack. For an autumnal party, it helps everything seem cozy at your table without you having to roll out pastry dough.

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When I think of cozy fall food, I like to think of things that are warm and easy to eat and that keep people happy. These appetisers take the flavour of fall and turn it into reliable party food.

1) Pumpkin Brie Bites

Brie is definitely one of those cheeses I like to include in my party spreads. It always makes things look a little bit fancy. When you bake it into a two-bite appetizer like these pumpkin brie bites, it becomes something that all your guests will love.

The pairing of rich cream cheese with pumpkin is a balance of savory and sweet. The great thing about these is that your guests won't need a plate or a fork to eat them, which means you have fewer dishes to do. All you need to do is assemble them and then bake them until the cheese is gooey.

Low-stress and foolproof. What more can you ask for?

Pumpkin Brie Bites

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

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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

I always keep hummus in my fridge. It's great for using as a low-effort snack, but it's a bit boring to bring to a party. Try making this spicy pumpkin hummus. The pumpkin helps transform a grocery-bought dip into something that is vibrant and tastes amazing.

I like this spicy pumpkin hummus. I enjoy the spicy element, but the sweetness of the pumpkin helps to balance it out to make it suitable for all your guests. This is a sort of dip that you can take to a party when you don't want to take the standard thing like guacamole.

All you need to do is blend it together, pour it into a nice bowl, and everything is done.

Spicy Pumpkin Hummus

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

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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

I like making risotto at home, but it's not my idea of fun to be making risotto for party guests. What I like to do is use up my leftover risotto and turn it into these pumpkin risotto balls.

I love the texture contrast that you get with these. The outside is golden and crispy, and the inside is creamy and warm. It's the perfect combination for party food. These are the sort of appetizers that, when people start, they just can't stop.

Don't be intimidated if frying leftover risotto sounds difficult. It's not, and you will be amazed at the results.

Pumpkin Risotto Balls

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

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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

When I try to serve soup at a party, I usually end up with a headache and a pile of bowls and spoons to clean afterward, not to mention spills and mess. Shrinking all of that down into a mini drinkable shot is a great way to avoid all that.

These roasted pumpkin soup shots have all the classic flavors of fall, but in an individual-sized, party-friendly format. I love the idea of mini everything as a party trend.

Not only does it look cute, but it's practical too. People can just grab a portion and continue to mingle.

Roasted Pumpkin Soup Shots

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

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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

It's definitely one of my favorite things: to serve up a dish that gets credit for looking like it was incredibly difficult to make. These caramelized pumpkin tartlets look amazing and like they just came out of a high-end bakery, but they're actually fairly easy to make. The sticky and caramelized texture of the pumpkin is gorgeous.

When I host a party and make these, I will use premade mini pastry shells. It's a great shortcut. All you do is spoon in the filling and let the oven do the work. No worrying about trying to crimp pie crusts or hoping that the center actually sets. These are practical and will make you look like a baking genius.

Caramelized Pumpkin Tartlets

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

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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

I used to avoid goat's cheese. It was an ingredient that I wasn't sure how to use in my cooking, but I'm a big lover of it now and enjoy how it helps to cut through sweet flavors.

These pumpkin and goat cheese crostini are gorgeous, and you will love the combination of crunchy crostini topped with sweet pumpkin and goat cheese. I love the combination: the creaminess of the cheese against the crunch of the toasted crostini.

I love serving these at my parties, especially when you remind everybody that crostini is just another word for toast. You can even prep in advance by toasting the bread ahead of time and just assembling before your guests arrive.

These are great for getting rid of the panic of last-minute cooking.

Pumpkin and Goat Cheese Crostini

Creamy goat cheese and honeyed pumpkin on toasted baguette slices.

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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

These savory pumpkin empanadas will go down a treat at your parties. Everybody loves flaky pastry encasing something cozy in the middle. These pumpkin empanadas are easy to grab with one hand, and you can hold a drink in the other. This is exactly the sort of thing you want at your parties.

I love to make pastry, but if I am serving a crowd of people, I won't stress myself out, and I'm quite happy to use shop-bought dough. The pumpkin filling gives you all the fall flavors, and they are really satisfying to eat.

These are a bit more substantial than your standard appetizer and will fill up your guests.

Savory Pumpkin Empanadas

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

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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

It's quite easy when you're making a spread for a party to end up serving lots of cheese and fried carbs. It's always good, and I like to include a palate cleanser, such as these pumpkin quinoa salad cups. They give a nice white contrast to your heavy appetizers.

The good thing about quinoa is it doesn't get soggy as it sits at the table. It's a little fussy to portion out the salad into cups, but logistically it actually works and keeps everybody moving from the table. These give a nice fresh element without you having to make something else hot.

Pumpkin Quinoa Salad Cups

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

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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

When you think of gnocchi, you usually think of people having to sit down at a table in a bit more of a formal fashion. That is the opposite of what I want at my parties, so reforming gnocchi into something that is toothpick-friendly and ideal for parties is fantastic.

These pumpkin ricotta gnocchi give you all the comforting richness of pasta without having to sit down in a formal setting. I don't have a problem buying good-quality gnocchi at the store. All I do is toss them in a quick pan sauce and stick them on the end of a toothpick.

Ricotta helps to give a lot of richness and makes them satisfying. I love serving food on toothpicks as it helps keep a casual party vibe.

Pumpkin Ricotta Gnocchi

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

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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 are usually a standard at the appetizer table and are one of the classics, but these spicy pumpkin deviled eggs have been given a seasonal spin. Using pumpkin and spices, they're not only filled with flavor, but they also give a fantastic orange color and are just perfect for the fall. You get a nice sweetness from the pumpkin that pairs well with the spice.

The great thing about using eggs as part of your party spread is that they are really cheap and they will help you bulk out your appetizer table.

You can prepare them in advance by boiling the eggs and making the filling the day before, which helps to reduce the stress of hosting.

Spicy Pumpkin Deviled Eggs

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

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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

Sage is one of my favorite herbs, and I love how it makes my kitchen smell like Thanksgiving. It manages to give off the essence of fall without the need to roast a massive turkey.

These pumpkin and sage polenta bites- what a brilliant appetizer! I don't cook polenta very often, but you can buy pre-cooked tubes and slice them into squares as a hosting hack. If you fry or bake them, they will turn crunchy and crispy, perfect for holding a good topping. Cutting them into squares makes them easier to grab, and you end up with a lovely textured and savory bite.

Pumpkin and Sage Polenta Bites

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

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 16 bites

Ingredients Method Notes

Ingredients

  

• 1 cup quick-cooking 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
• 2 tablespoons olive oil for pan-frying

Method

 

1. Bring the water to a boil and whisk in the quick-cooking polenta and salt.
2. Cook over low heat, stirring, for about 10 minutes or according to the package directions, until thick.
3. Stir in the pumpkin, Parmesan, butter, and chopped sage, then spread into a greased pan.
4. Chill for 1 hour, until firm, then cut into squares.
5. Heat the olive oil in a skillet and pan-fry the squares until crisp on both sides. Serve warm.

Notes

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

12) Pumpkin Stuffed Mushrooms

I love to make classic stuffed mushrooms at my parties. I think everybody expects to see them. These pumpkin stuffed mushrooms are a little bit different and great for a fall-themed party.

I used to just use pumpkin for sweet dishes, but I am now enjoying using it for savory food too. I love mushrooms. I love to use mushrooms as a vessel for filling. As they cook, they shrink down, and they become a perfect flavor bomb.

The great thing is you can also prepare them in advance, and all you need to do is put them into the oven when your guests arrive. They are reliable and ideal comfort food for a party.

Pumpkin Stuffed Mushrooms

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

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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

I like to make quesadillas and keep them as a weeknight emergency meal, but if you stuff them with pumpkin and chorizo, then they are elevated to party status. I love the flavor you get from these. You get a mixture of smoky, spicy, sweet, and cheesy all together.

I like to cook with chorizo regularly. It gives so much flavor to dishes that you don't need to worry about making a complicated sauce. Cut the quesadillas into small wedges, and what you end up with is a perfect party snack.

They are a great way to serve something that is low-stress but also substantial for the people who are craving something rich and cheesy.

Pumpkin and Chorizo Quesadillas

Pumpkin chorizo and cheese melty quesadilla.

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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

I love samosas, and I love to add them to my party menus as they always tend to feel like a treat. Having a samosa with a pumpkin curry filling is a bit more unusual and will get your guests talking.

You can make these by keeping a few jars of pre-mixed curry paste in your pantry to help you create a spiced pumpkin filling. The shape of these is perfect for parties too and easy for your guests to eat while they stand around.

They are flavorful and satisfying and give something a little different to your party table.

Pumpkin Curry Samosas

Golden fried samosas filled with spiced pumpkin and peas.

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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

These pumpkin and feta filo triangles give a lovely salty and sweet combination. The saltiness of the cheese balances with the soft sweetness of the pumpkin.

Filo can be a bit intimidating to work with. But you don't have to get it to look perfect, and you can brush it with some butter to hide any tears. You end up with a lovely crisp and flaky wrapper around the pumpkin filling. I love the textural difference you get from the crispy coating and the soft filling.

Pumpkin and Feta Phyllo Triangles

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

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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

When I make a spread for my parties, I like to finish with something that is bright and fresh. This pumpkin bruschetta is a great way to finish off your party table. Everybody loves the classic tomato version, but using roasted pumpkin is ideal for an autumnal theme.

Pile it onto some good toasted bread with some herbs, and it gives a vibrant, fresh finish to your menu. They are so easy to make, quick, and will look fantastic on your party table.

Pumpkin Bruschetta

Pumpkin, tomato, and basil relish served on toast.

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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.