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From a savoury risotto to a velvety soup to homemade lattes, here are all the ways you can use pumpkin this fall.

One of the most versatile, yet frequently underused, items of the fall harvest is sweet pumpkin. Whether you spoon it out of a convenient can or roast and mash a small sugar pumpkin, it can feature in a wide range of dishes beyond your annual Thanksgiving pie. From a savoury risotto to a velvety soup to a homemade spiced pumpkin latte, here are 11 ways to get more from pumpkin season!

Pumpkin rum raisin cake
 
 

Pumpkin cake

Want to make something different for Thanksgiving dessert this year? Try this moist Pumpkin & Rum-Raisin Cake it has all the cinnamon-nutmeg flavours of pie and is ready for the oven in a few short steps. (Even novice bakers will find it easy to nail the punchy rum glaze.)

Pumpkin cheesecake

A make-ahead dessert that’s everything you love about pumpkin pie and cheesecake at the same time. These Pumpkin Swirl Cheesecake Squares are baked on a gingersnap crust with a classic cheesecake filling bumped up with swirls of spiced pumpkin.

Pumpkin loaf

If your kids usually turn down pumpkin desserts, our Chocolate Pumpkin Loaf might just change their minds. (Bonus: The recipe is easy and kid-friendly, so draft them as helpers in the kitchen!) Moist and chocolatey, this loaf also makes an excellent lunchbox treat or a top seller at a fall bake sale.

Pumpkin cookies

Brimming with chocolate chunks and chopped walnuts, Soft Pumpkin Spice Oatmeal Cookies are a great cookie option for the raisin-averse in your life. If you have some vanilla ice cream on hand, sandwich a scoop between two cookies for homemade ice cream sandwiches.

Maple Pumpkin Spiced Latte
 
 

Homemade pumpkin spice latte

While your pumpkin cookies are in the oven, whip up something special for yourself (you’ve earned it). Our Maple Pumpkin Spiced Latte is a delicious way to use up any canned pumpkin purée hanging around in the fridge.

Roasted pumpkin salad

Roasted sugar pumpkin is sweet, which means it’s a delicious complement to salty, spicy and savoury ingredients. Our Pumpkin, Arugula & Quinoa Salad pairs it with the peppery green and fluffy grain to satisfy your salad cravings. Tangy goat cheese adds a creamy note, and pumpkin seeds give it a bit of crunch, which will appeal to heartier fall appetites. Serve this salad as a lunch main — it’s a big hit with vegetarians and meat eaters alike.

Pumpkin soup

As the evenings get cooler, it’s time to make a pot of Pumpkin Soup with Apple-Walnut Topping. Sweetened with maple syrup and spiced with nutmeg, this silky-smooth soup also gets a flavour boost from a garnish of chopped tart apple and walnuts. Serve it with Mushroom & Cheddar Grilled Cheese for a cosy, warming dinner.

Pumpkin Chickpea Fritters
 
 

Pumpkin chickpea fritters

Armed with a few pantry staples and a food processor, you can fry up a tray of Pumpkin Chickpea Fritters in no time. These lemony, garlicky vegetarian bites are an excellent starter, and they make a creative addition to a Thanksgiving menu.

Pumpkin risotto

This Pumpkin Risotto comes together quickly with very little stirring. Sage and thyme bring the fall flavours, and it’s remarkably good with turkey. Bonus: It can double as a main course for any vegetarians at the table. Keep this recipe handy for more fall meals — it’s a savoury side everyone will want to enjoy again and again.

Pumpkin curry

Swap out your usual chicken and make pumpkin the main event. Our sweet-and-savoury Pumpkin Curry stars fresh pumpkin, with canned chickpeas, Thompson raisins, and slivered almonds playing strong supporting roles. Made mostly from fridge and pantry staples, this quick and easy curry is a great dinner option to have on Meatless Mondays or to bring to a potluck.

Roasted pumpkin seeds

And while you can’t use big jack-o’-lantern pumpkins for recipes — they’re too watery and stringy for cooking —
you can carve them up and turn the seeds into a tasty snack. Remove as much of the pulp around the seeds as
possible. Transfer seeds to a colander and rinse under cold running water. Thoroughly dry the seeds with a paper
towel — this will help them brown better — and toss them with oil and seasonings. Roast in a 160°C (325°F) oven
until golden (the low temperature will keep the spices from burning before the seeds are golden and toasty).

Try our Salty-Sweet Roasted Pumpkin Seeds, then experiment with different oils and spices. These tasty seeds are good seasoned with everything from garlic powder to smoked paprika to cinnamon sugar.