When the air turns crisp, pumpkin recipes start popping up. There are no shortages of pumpkin desserts, so I like focusing on adding pumpkin in as a vegetable and not just as a flavor in a dessert. ⁠

If you haven’t had fresh pumpkin outside a dessert, this is your invitation to try it! Pumpkin is naturally sweet and super nutrient dense. It is loaded in vitamin A which is important for immunity, skin, and eye health to name a few. It also is a good source of Vitamins E,K,C, Bs, as well as minerals like potassium and and iron. ⁠

Some people might worry about the carbs in pumpkin (although carbs shouldn’t be demonized and are vital for health), but pumpkins actually are pretty balanced with fat, protein, and carbs. They also contain high amounts of fiber, so their net carbs actually are fairly low. ⁠

Bottom line, pumpkins are nutrient dense, balanced, and a great option for fall/winter produce. ⁠Check out some of my favorite ways to add in pumpkin.

Pumpkin Breakfast Hash

Looking for the perfect fall breakfast? Look no further! ⁠
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2


  • 1 tablespoon olive oil
  • 1/4 red onion, minced
  • 3 cloves garlic, minced
  • 1 cup fresh pumpkin, cubed
  • 1/8 teaspoon sage
  • 2 cups spinach
  • 2 eggs, cooked to your liking
  • salt and pepper to taste


  • Heat the olive oil in a skillet and saute the onion, garlic, pumpkin, and sage until onions are translucent and the pumpkin is tender and starting to crisp. You can test tenderness by piercing with a fork.
  • Add in spinach, salt, and pepper and continue to cook until spinach is wilted and cooked down.
  • Cook 2 eggs to your liking and add to the skillet. Enjoy warm!


Bacon and sausage are also delicious in this hash. You could also add cheese and wrap into a breakfast burrito. That’s a popular option at my house. 

Roasted Pumpkin Slices

These are a great way to enjoy fresh pumpkin. They are soft, slightly sweet, and perfect for little kids. Mine didn’t make it to a plate, we ate them warm off the sheet and loved them.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4


  • 1/2 small pumpkin, deseeded, skinned, and sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon brown sugar


  • Toss the pumpkin slices with olive oil and lay in a single layer on a cookie sheet.
  • Sprinkle with garlic salt, pumpkin pie spice, and brown sugar.
  • Roast at 400 for 20 minutes.

Mexican Pumpkin Quinoa Bake

This is a super popular option at my house. My girls eat it straight from the pan and love the leftovers. I love it with some spicy pickled jalapeños, but my girls prefer just the cheese on top. Honestly, this will be your new fall favorite. ⁠
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4


  • 1 tablespoon olive oil or other oil
  • 3 cloves garlic, minced
  • 2 cups pumpkin, diced
  • 1/2 red onion
  • 1 tablespoon fajita seasoning
  • 3 cups spinach or other dark leafy green
  • 1 cup cooked quinoa
  • 1 can kidney beans
  • 1/4 cup Mexican cheese blend


  • Saute in the oil, onion, garlic, pumpkin, and fajita seasoning until onions are translucent and the pumpkin is tender and starting to crisp. You can test tenderness by piercing with a fork.
  • Add in spinach and continue to cook until spinach is wilted and cooked down.⁠
  • In a 7X11 pan add beans and quinoa stir in the pumpkin mixture until well combined.⁠ Top with cheese. ⁠
  • Broil on low until the cheese is melted and serve warm.

Simple Pumpkin Oatmeal

A quick and easy fall breakfast. I use milk for the added protein and added pumpkin for the added healthy fats, vitamins, minerals, and fiber.
Prep Time3 minutes
Cook Time2 minutes
Total Time5 minutes
Servings: 1


  • 1/3 cup oats
  • 2/3 cup milk
  • 2 tablespoons pumpkin puree
  • 1/2 teaspoon cinnamon sugar


  • Mix all the ingredients in a microwave safe bowl. Microwave for 1:30 and enjoy!

Leave a Reply

You may also like