12 Ina Garten Pumpkin Recipes

Nothing says autumn quite like pumpkin, and it’s far more versatile than a once-a-year pie. These pumpkin recipes are inspired by Ina Garten’s warm, generous style of baking and cooking, built on good butter, real spices and simple methods that let the pumpkin’s earthy sweetness shine.

You’ll find classic bakes like pie, bread and muffins, a few showstopping desserts for the holidays, and savory dishes like soup, pasta and a party-ready dip. Most of them start with a can of pure pumpkin purée, so you can make them any time the craving strikes.

1. Classic Pumpkin Pie

A silky, gently spiced custard in a crisp, blind-baked crust is the pumpkin dessert everyone expects at Thanksgiving. Heavy cream and a touch of brown sugar make the filling especially rich.

Servings: 8

Total time: 1 hour 30 minutes, plus cooling

Ingredients

• 1 unbaked 9-inch all-butter pie crust, homemade or store-bought, fitted into a pie plate and chilled
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 3 large eggs
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 teaspoon grated orange zest
• Whipped cream, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line the chilled crust with parchment, fill with pie weights or dried beans and bake for 15 minutes. Remove the parchment and weights and bake for 5 to 7 minutes more, until the bottom looks dry. Reduce the oven to 350°F (175°C).
2. In a large bowl, whisk the pumpkin, both sugars, spices and salt until smooth. Whisk in the eggs one at a time, then the cream, milk and orange zest.
3. Pour the filling into the warm crust and set the pie on a baking sheet.
4. Bake for 50 to 60 minutes, until the edges are set, the center jiggles only slightly and the filling registers at least 160°F (71°C) on a food thermometer. Cover the crust edges with foil if they brown too quickly.
5. Cool completely on a rack, at least 2 hours, then refrigerate until serving. The pie can be made 1 day ahead. Serve with whipped cream.

2. Pumpkin Bread with Pecans

Moist, tender and fragrant with cinnamon, nutmeg and ginger, this quick bread is studded with toasted pecans and finished with a crackly sugar crust. It keeps beautifully for days and makes a lovely hostess gift.

Servings: 10

Total time: 1 hour 20 minutes

Ingredients

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pure pumpkin purée
• 1 cup light brown sugar, lightly packed
• 1/2 cup granulated sugar, plus 1 tablespoon for sprinkling
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1/3 cup whole milk
• 3/4 cup pecans, toasted and chopped

Instructions

1. Preheat the oven to 350°F (175°C). Butter and flour a 9-by-5-inch loaf pan.
2. Whisk the flour, baking soda, baking powder, salt and spices in a bowl.
3. In a large bowl, whisk the pumpkin, brown sugar, 1/2 cup granulated sugar, oil, eggs and milk until smooth.
4. Stir the dry ingredients into the wet ingredients just until combined, then fold in most of the pecans.
5. Pour into the pan, scatter the remaining pecans on top and sprinkle with the remaining 1 tablespoon sugar.
6. Bake for 60 to 70 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out onto a rack to cool completely. Wrapped tightly, the bread keeps at room temperature for up to 4 days or in the freezer for up to 3 months.

3. Pumpkin Muffins with Cinnamon Streusel

Tender, spiced pumpkin muffins get a crunchy cinnamon streusel topping that makes them feel like a bakery treat. They’re perfect for a fall brunch or a grab-and-go breakfast.

Servings: 12

Total time: 40 minutes

Ingredients

For the streusel:

• 1/2 cup all-purpose flour
• 1/3 cup light brown sugar, lightly packed
• 1 teaspoon ground cinnamon
• Pinch of kosher salt
• 4 tablespoons cold unsalted butter, diced

For the muffins:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 (15-ounce) can pure pumpkin purée
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs, at room temperature
• 1/4 cup buttermilk

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. For the streusel, mix the flour, brown sugar, cinnamon and salt, then rub in the butter with your fingertips until crumbly. Refrigerate while you make the batter.
3. Whisk the flour, baking soda, baking powder, salt and spices in a bowl.
4. In a large bowl, whisk the pumpkin, both sugars, oil, eggs and buttermilk until smooth. Stir in the dry ingredients just until combined.
5. Divide the batter among the muffin cups, which will be full, and top each with streusel.
6. Bake for 20 to 24 minutes, until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a rack. The muffins keep in an airtight container for up to 3 days.

4. Pumpkin Cheesecake Bars

A buttery graham cracker crust, a layer of spiced pumpkin cheesecake and swirls of plain cheesecake make these bars as pretty as they are delicious. They’re easier to serve than a whole cheesecake and perfect for feeding a crowd.

Servings: 16

Total time: 1 hour 15 minutes, plus chilling

Ingredients

For the crust:

• 2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 1/2 cup (1 stick) unsalted butter, melted

For the filling:

• 16 ounces cream cheese, at room temperature
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/4 cup sour cream
• 3/4 cup canned pure pumpkin purée
• 2 tablespoons light brown sugar
• 1 teaspoon ground cinnamon, plus more for dusting
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat the oven to 325°F (165°C). Line a 9-by-9-inch baking pan with parchment paper, leaving an overhang on two sides.
2. Mix the graham cracker crumbs, brown sugar and melted butter and press firmly into the pan. Bake for 10 minutes and cool slightly.
3. Beat the cream cheese and granulated sugar until smooth. Beat in the eggs one at a time, then the sour cream, just until combined.
4. Transfer 3/4 cup of the plain batter to a small bowl. Beat the pumpkin, brown sugar and spices into the remaining batter.
5. Spread the pumpkin batter over the crust, dollop the plain batter on top and swirl with a knife.
6. Bake for 35 to 40 minutes, until the edges are set, the center jiggles slightly and the filling registers 160°F (71°C) on a food thermometer. Cool completely, then refrigerate for at least 4 hours. Lift out using the parchment, dust with cinnamon and cut into 16 bars. The bars keep in the refrigerator for up to 4 days.

5. Pumpkin Soup with Toasted Pepitas

Pumpkin purée simmered with sautéed onion, garlic, warm spices and a touch of maple makes a silky, savory soup in about 40 minutes. A swirl of cream, toasted pepitas and crispy sage turn each bowl into something special.

Servings: 6

Total time: 40 minutes

Ingredients

• 3 tablespoons unsalted butter
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon cayenne pepper
• 2 (15-ounce) cans pure pumpkin purée
• 4 cups chicken or vegetable broth
• 1 tablespoon pure maple syrup
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup heavy cream, plus more for drizzling
• 2 tablespoons olive oil
• 12 fresh sage leaves
• 1/3 cup pepitas, toasted

Instructions

1. Melt the butter in a large pot over medium heat. Add the onion and cook for 8 to 10 minutes, until soft. Add the garlic, cumin, cinnamon, nutmeg and cayenne and cook for 1 minute.
2. Stir in the pumpkin, broth, maple syrup, salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
3. Purée with an immersion blender until very smooth. Stir in the cream and heat through without boiling. Taste and adjust the seasoning.
4. Meanwhile, heat the olive oil in a small skillet over medium heat and fry the sage leaves for 30 seconds to 1 minute, until crisp. Drain on paper towels.
5. Ladle the soup into bowls and top with a drizzle of cream, the pepitas and the crispy sage. The soup can be refrigerated for up to 4 days.

6. Pumpkin Pancakes

Fluffy pancakes made with pumpkin purée and warm spices turn an ordinary weekend breakfast into a fall celebration. Serve them stacked high with butter and warm maple syrup.

Servings: 4

Total time: 30 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 1/4 cups buttermilk
• 3/4 cup canned pure pumpkin purée
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more for the griddle and serving
• Pure maple syrup, warmed, for serving

Instructions

1. Whisk the flour, brown sugar, baking powder, baking soda, salt and spices in a large bowl.
2. In another bowl, whisk the buttermilk, pumpkin, eggs and melted butter. Pour into the dry ingredients and stir just until combined; a few lumps are fine. Let the batter rest for 5 minutes.
3. Heat a griddle or large nonstick skillet over medium-low heat and brush with butter. Pour 1/3 cup of batter per pancake and cook for 2 to 3 minutes, until bubbles form on top and the edges look set. Flip and cook for 1 to 2 minutes more, until golden and cooked through.
4. Keep the pancakes warm on a baking sheet in a 200°F (95°C) oven while you cook the rest. Serve with butter and warm maple syrup.

7. Pumpkin Roll with Cream Cheese Filling

A light, spiced pumpkin sponge rolled around a fluffy cream cheese filling makes a showstopping dessert that’s easier than it looks. It slices into pretty spirals and can be made a day ahead or even frozen.

Servings: 10

Total time: 1 hour, plus chilling

Ingredients

For the cake:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3 large eggs, at room temperature
• 1 cup granulated sugar
• 2/3 cup canned pure pumpkin purée
• Confectioners’ sugar, for the towel and dusting

For the filling:

• 8 ounces cream cheese, at room temperature
• 4 tablespoons unsalted butter, at room temperature
• 1 cup confectioners’ sugar
• 1 teaspoon grated orange zest

Instructions

1. Preheat the oven to 375°F (190°C). Butter a 10-by-15-inch rimmed baking sheet, line it with parchment paper, then butter and flour the parchment.
2. Whisk the flour, baking powder, baking soda, spices and salt.
3. Beat the eggs and granulated sugar in a stand mixer on high speed for 4 to 5 minutes, until thick and pale. Beat in the pumpkin, then gently fold in the flour mixture.
4. Spread the batter evenly in the pan and bake for 13 to 15 minutes, until the top springs back when lightly touched.
5. Dust a clean kitchen towel generously with confectioners’ sugar. Immediately loosen the cake, invert it onto the towel and peel off the parchment. Starting from a short end, roll the warm cake up in the towel and cool completely, seam side down, about 1 hour.
6. Beat the cream cheese, butter, confectioners’ sugar and orange zest until fluffy. Gently unroll the cake, spread with the filling, leaving a 1-inch border, and roll it up again without the towel. Wrap and refrigerate for at least 1 hour or up to 1 day. Dust with confectioners’ sugar and slice to serve. The roll can be frozen, well wrapped, for up to 1 month.

8. Creamy Pumpkin and Sage Pasta

Pumpkin purée, garlic, sage, cream and parmesan come together in minutes for a silky sauce that clings to every pasta shell. It’s a cozy weeknight dinner that feels a little bit special.

Servings: 4

Total time: 30 minutes

Ingredients

• 1 pound medium pasta shells
• 1 tablespoon kosher salt, for the pasta water
• 3 tablespoons unsalted butter
• 12 fresh sage leaves, plus 1 tablespoon minced
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 cup canned pure pumpkin purée
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 1/8 teaspoon ground nutmeg
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch of crushed red pepper flakes
• 3/4 cup freshly grated parmesan, plus more for serving

Instructions

1. Cook the pasta in a large pot of boiling salted water until al dente. Reserve 1 cup of the pasta water and drain.
2. Meanwhile, melt the butter in a large skillet over medium heat. Fry the whole sage leaves for 30 seconds to 1 minute, until crisp, and transfer them to a paper towel.
3. Add the shallot to the skillet and cook for 2 minutes. Add the garlic and minced sage and cook for 1 minute.
4. Whisk in the pumpkin, broth, cream, nutmeg, salt, pepper and red pepper flakes and simmer for 5 minutes, until slightly thickened.
5. Add the pasta and parmesan and toss over low heat, adding pasta water as needed, until the sauce is creamy and coats the pasta.
6. Serve topped with the crispy sage, more parmesan and cracked pepper.

9. Pumpkin Bundt Cake with Maple Glaze

This tender, spiced pumpkin bundt cake stays moist for days, and a drizzle of maple glaze makes it look festive with almost no effort. It’s an easy choice for a holiday brunch or dessert table.

Servings: 12

Total time: 1 hour 30 minutes, plus cooling

Ingredients

For the cake:

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, lightly packed
• 4 large eggs, at room temperature
• 1 (15-ounce) can pure pumpkin purée
• 1/2 cup sour cream

For the maple glaze:

• 1 1/2 cups confectioners’ sugar
• 3 tablespoons pure maple syrup
• 1 to 2 tablespoons whole milk
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (175°C). Generously butter and flour a 10- to 12-cup bundt pan.
2. Whisk the flour, baking powder, baking soda, salt and spices in a bowl.
3. Beat the butter and both sugars for 3 to 4 minutes, until fluffy. Beat in the eggs one at a time, then the pumpkin and sour cream.
4. On low speed, add the dry ingredients just until combined.
5. Spoon into the pan, smooth the top and bake for 55 to 65 minutes, until a toothpick inserted in the cake comes out clean. Cool in the pan for 15 minutes, then invert onto a rack and cool completely.
6. Whisk the confectioners’ sugar, maple syrup, salt and enough milk to make a thick, pourable glaze. Drizzle over the cake and let set before slicing. The cake keeps, covered, for up to 3 days.

10. Pumpkin Hummus with Toasted Pepitas

Pumpkin purée blended with chickpeas, tahini, lemon and warm spices makes a silky, savory dip with gorgeous color. Serve it with pita chips and crunchy vegetables for an easy fall appetizer.

Servings: 8

Total time: 15 minutes

Ingredients

• 1/4 cup pepitas (hulled pumpkin seeds)
• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 cup canned pure pumpkin purée
• 1/3 cup tahini
• 3 tablespoons fresh lemon juice
• 1 garlic clove, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika, plus more for garnish
• 1/4 teaspoon ground cinnamon
• 1 teaspoon kosher salt
• 3 tablespoons olive oil, plus more for drizzling
• 2 to 3 tablespoons cold water
• Pita chips and sliced vegetables, for serving

Instructions

1. Toast the pepitas in a small dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until they puff slightly and smell nutty. Transfer to a plate to cool.
2. Combine the chickpeas, pumpkin, tahini, lemon juice, garlic, cumin, smoked paprika, cinnamon and salt in a food processor and process for 1 minute.
3. With the machine running, drizzle in the olive oil and enough cold water to make a smooth, creamy dip. Taste and adjust the salt and lemon juice.
4. Spread the hummus in a shallow bowl, making a swirl with the back of a spoon. Drizzle with olive oil and sprinkle with the toasted pepitas and a pinch of smoked paprika.
5. Serve with pita chips and vegetables. The hummus can be refrigerated in an airtight container for up to 4 days; add the pepitas just before serving.

11. Pumpkin Cookies with Brown Butter Icing

Soft, cakey pumpkin cookies get a nutty, caramel-like brown butter icing that makes them irresistible. They’re a cozy fall treat for cookie swaps, lunchboxes and holiday platters.

Servings: 24

Total time: 50 minutes

Ingredients

For the cookies:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 3/4 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1 large egg, at room temperature
• 1 cup canned pure pumpkin purée

For the brown butter icing:

• 4 tablespoons unsalted butter
• 1 1/2 cups confectioners’ sugar
• 2 to 3 tablespoons whole milk
• Pinch of kosher salt

Instructions

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Whisk the flour, baking powder, baking soda, salt and spices in a bowl.
3. Beat the butter and both sugars for 2 to 3 minutes, until fluffy. Beat in the egg and pumpkin. On low speed, add the dry ingredients just until combined.
4. Drop rounded tablespoons of dough 2 inches apart on the baking sheets and flatten them slightly.
5. Bake for 12 to 14 minutes, until set and lightly golden on the bottoms. Cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
6. For the icing, melt the butter in a small saucepan over medium heat and cook, swirling, for 3 to 4 minutes, until golden brown and nutty. Pour into a bowl, cool for 5 minutes, then whisk in the confectioners’ sugar, salt and enough milk to make a smooth, spreadable icing. Spread over the cooled cookies and let set. The cookies keep in an airtight container for up to 3 days.

12. Pumpkin Bread Pudding

Cubes of buttery brioche soaked in a spiced pumpkin custard bake into a soft, puffy pudding with crisp golden edges. Serve it warm with whipped cream or a drizzle of maple syrup for a cozy dessert or holiday brunch.

Servings: 8

Total time: 1 hour 15 minutes

Ingredients

• 1 (1-pound) loaf brioche or challah, cut into 1-inch cubes (about 10 cups)
• 4 large eggs
• 1 (15-ounce) can pure pumpkin purée
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup light brown sugar, lightly packed
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 1/2 cup pecans, chopped (optional)
• 2 tablespoons unsalted butter, melted, plus more for the dish
• Whipped cream or maple syrup, for serving

Instructions

1. Preheat the oven to 350°F (175°C) and butter a 9-by-13-inch baking dish. Spread the bread cubes on a baking sheet and toast for 10 minutes, until lightly dry.
2. Whisk the eggs, pumpkin, milk, cream, brown sugar, spices and salt in a large bowl until smooth.
3. Add the bread cubes and toss to coat. Let stand for 15 minutes, pressing occasionally so the bread soaks up the custard. The pudding can be covered and refrigerated at this point for up to 1 day.
4. Transfer to the baking dish, scatter with the pecans, if using, and drizzle with the melted butter.
5. Bake for 40 to 50 minutes, until puffed, golden and set in the center and the custard registers 160°F (71°C) on a food thermometer.
6. Cool for 10 minutes and serve warm with whipped cream or maple syrup.