8 Easy Pumpkin Recipes Kids Will Actually Eat (Dinner to Dessert)
Pumpkin pasta, quesadillas, pancakes, muffins and more, all made with a can of pumpkin puree and a short list of pantry ingredients.
Pumpkin season does not have to mean only pie. Canned pumpkin puree has a mild, slightly sweet flavor that melts into pasta sauce and cheese dishes, and it makes baked treats soft and moist. Most of these recipes use one 15-ounce can or less, so you can make two or three from a single trip to the store.
Before you start
- Buy plain puree. The label should say 100% pumpkin. Pumpkin pie filling is sweetened and spiced and will change the recipe.
- Start small with picky eaters. A few tablespoons stirred into a familiar sauce is an easy first step; they will taste a mild creaminess more than pumpkin.
- Freeze the rest of the can. Spoon leftover puree into a zip-top bag or ice cube tray and freeze it, so you can use it in the next recipe.
- Mix savory and sweet. Two dinners and a baked treat make a good week. Our easy pumpkin spice bread and pumpkin pie smoothie fit right in.
Planning the whole week? Use the weekly meal planner, and see picky eater dinners for more ways to introduce new foods. For October 31, try our Halloween dinner ideas.
Creamy pumpkin pasta
4 servings
- 12 ounces penne or rotini
- 1 cup pumpkin puree
- 1 cup milk
- 1/2 cup grated Parmesan
- 2 cloves garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon salt
- Pinch of nutmeg
Cook the pasta and save 1/2 cup of the cooking water. Sauté the garlic in the butter for 1 minute, whisk in the pumpkin, milk, salt and nutmeg and simmer 3 minutes, then stir in the cheese and toss with the pasta, adding pasta water to loosen the sauce.
Pumpkin mac and cheese
6 servings
- 12 ounces elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 1/2 cup pumpkin puree
- 2 cups shredded cheddar
- 1/2 teaspoon salt
Cook the macaroni. Melt the butter, whisk in the flour for 1 minute, then whisk in the milk and simmer until thick. Stir in the pumpkin, cheese and salt until melted, then fold in the pasta.
Pumpkin cheese quesadillas
4 quesadillas
- 8 flour tortillas
- 1/2 cup pumpkin puree
- 2 cups shredded Monterey Jack or cheddar
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- Salsa or sour cream, to serve
Mix the pumpkin with the cumin and salt and spread a thin layer on 4 tortillas. Top with cheese and a second tortilla and toast in a skillet over medium heat 2 to 3 minutes per side, until golden and melted.
Pumpkin pancakes
8 pancakes
- 1 1/2 cups all-purpose flour
- 2 tablespoons brown sugar
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 1/2 cup pumpkin puree
- 1 egg
- 2 tablespoons melted butter
Whisk the dry ingredients in one bowl and the wet ingredients in another, then stir them together until just combined. Cook 1/4-cup scoops on a greased griddle over medium heat 2 to 3 minutes per side, until golden. Serve with maple syrup.
Pumpkin chocolate chip muffins
12 muffins
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1 cup chocolate chips
Whisk the dry ingredients, then stir in the pumpkin, oil and eggs until just combined and fold in the chips. Fill a lined 12-cup muffin tin and bake at 350°F for 20 to 24 minutes, until a toothpick comes out clean.
Two-ingredient pumpkin dip
6 servings
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1/2 teaspoon cinnamon
- Apple slices or graham crackers, to serve
Beat the cream cheese, pumpkin, sugar and cinnamon until smooth. Chill 30 minutes and serve with apple slices or graham crackers for dipping.
Pumpkin oatmeal bake
6 servings
- 2 cups rolled oats
- 1 cup pumpkin puree
- 1 3/4 cups milk
- 1/3 cup brown sugar
- 1 egg
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Stir everything together, pour into a greased 8-inch baking dish and bake at 350°F for 30 to 35 minutes, until set. Serve warm with milk or yogurt. It reheats well for school-morning breakfasts.
Questions, answered
What can I make with canned pumpkin besides pie?
Stir it into pasta sauce, mac and cheese or quesadillas, or bake it into muffins, pancakes, cookies and oatmeal. Plain puree works in both savory and sweet recipes.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pie filling already contains sugar and spices, so it throws off savory dishes and over-sweetens baked goods. Look for a can labeled 100% pumpkin.
How long does leftover canned pumpkin last?
Transfer opened puree to a covered container, refrigerate it and use it within 3 to 4 days, or freeze it in small portions for later.
