18 Delicious Cinderella Pumpkin Recipes for Fall

As autumn leaves begin to fall and crisp air settles in, there’s no better time to embrace the cozy magic of Cinderella pumpkins in your kitchen. These enchanting gourds offer far more than just decorative appeal—they’re the secret ingredient for transforming simple meals into unforgettable seasonal delights. Get ready to discover 18 mouthwatering recipes that will make this vibrant squash your new fall favorite!

Roasted Cinderella Pumpkin with Honey and Thyme

Perfectly roasted pumpkin that transforms from humble squash to caramelized glory. Packed with cozy autumn flavors and ready in under an hour—this side dish will steal the spotlight at any fall gathering.

Ingredients

• 1 medium Cinderella pumpkin (about 3 pounds), seeded and sliced into 1-inch wedges
• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons golden wildflower honey
• 4 sprigs fresh fragrant thyme
• 1 teaspoon coarse sea salt
• ½ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Line a large baking sheet with parchment paper for easy cleanup.
3. Place pumpkin wedges in a large mixing bowl.
4. Drizzle pumpkin with rich extra virgin olive oil, tossing to coat evenly.
5. Add coarse sea salt and freshly cracked black pepper, massaging into each wedge.
6. Arrange pumpkin in a single layer on the prepared baking sheet.
7. Strip fresh fragrant thyme leaves from stems, sprinkling over pumpkin.
8. Roast for 25 minutes until edges begin to soften and brown.
9. Remove baking sheet from oven and drizzle golden wildflower honey over pumpkin.
10. Return to oven and roast for another 15-20 minutes until caramelized and fork-tender.
11. Check for doneness by piercing with a fork—it should slide through easily.
12. Let rest for 5 minutes before serving to allow flavors to meld.

Caramelized edges give way to velvety-soft flesh that melts in your mouth. The honey creates a glossy glaze while thyme adds earthy depth. Serve over creamy polenta or alongside roasted chicken for a complete autumn meal.

Cinderella Pumpkin Soup with Coconut Milk

Elevate your fall game with this creamy dreamy pumpkin soup that’s basically a hug in a bowl. Roast that Cinderella pumpkin until caramelized, then blend with coconut milk for a velvety, dairy-free delight. Get ready to slurp up cozy vibes in under an hour.

Ingredients

• 1 medium Cinderella pumpkin, halved and seeded
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves fresh garlic, minced
• 1 (13.5 oz) can creamy full-fat coconut milk
• 4 cups rich vegetable broth
• 1 teaspoon fragrant ground cumin
• ½ teaspoon warm ground cinnamon
• ¼ teaspoon fiery cayenne pepper
• 1 teaspoon flaky sea salt
• Freshly cracked black pepper
• Toasted pumpkin seeds for crunch
• Fresh cilantro leaves for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the pumpkin halves with 1 tablespoon olive oil and place cut-side down on the baking sheet.
3. Roast for 35–40 minutes until the flesh is tender and easily pierced with a fork.
4. Let the pumpkin cool until safe to handle, then scoop the soft flesh away from the skin. Tip: Roasting deepens the pumpkin’s sweetness—don’t skip this step!
5. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat.
6. Add the diced onion and sauté for 5–7 minutes until translucent and fragrant.
7. Stir in the minced garlic and cook for 1 minute until aromatic.
8. Add the roasted pumpkin flesh, coconut milk, vegetable broth, cumin, cinnamon, cayenne, salt, and a generous grind of black pepper.
9. Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
10. Carefully transfer the soup in batches to a blender and blend until completely smooth. Tip: Leave the blender lid’s center cap off and cover with a towel to allow steam to escape safely.
11. Return the blended soup to the pot and heat through for 2–3 minutes. Tip: For extra silkiness, strain the soup through a fine-mesh sieve.
12. Ladle the soup into bowls and top with toasted pumpkin seeds and fresh cilantro.

Perfectly velvety with a subtle sweetness from the roasted pumpkin, this soup gets a warm kick from cinnamon and cayenne. Serve it with crusty bread for dipping or swirl in a dollop of coconut cream for extra richness. Leftovers taste even better the next day as the flavors meld together.

Cinderella Pumpkin Risotto with Sage

Viral-worthy comfort just dropped! Velvety Cinderella pumpkin transforms into the creamiest risotto you’ll ever make. Sage brings earthy magic that’ll have everyone begging for seconds.

Ingredients

– 1 medium Cinderella pumpkin (about 3 lbs), peeled and cubed
– 4 cups rich chicken broth
– 2 tbsp extra virgin olive oil
– 1 small sweet yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1½ cups Arborio rice
– ½ cup dry white wine
– ½ cup freshly grated Parmesan cheese
– 4 tbsp unsalted butter
– 8 fresh sage leaves
– 1 tsp coarse sea salt
– ½ tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F. Arrange cubed pumpkin on a baking sheet and roast for 25 minutes until tender and lightly caramelized.
2. Heat chicken broth in a saucepan until simmering, then reduce heat to low to maintain warmth.
3. Warm olive oil in a large Dutch oven over medium heat. Add diced onion and cook for 5 minutes until translucent.
4. Stir in minced garlic and cook for 1 minute until fragrant.
5. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent at the edges.
6. Pour in white wine and cook while stirring until completely absorbed, about 2 minutes.
7. Add 1 cup of warm broth and stir continuously until liquid is nearly absorbed. Tip: Constant stirring releases the rice’s starches for maximum creaminess.
8. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed before adding more. This process should take about 20 minutes total.
9. Mash half the roasted pumpkin and stir into the risotto during the last 5 minutes of cooking.
10. Remove risotto from heat and stir in Parmesan cheese, 2 tbsp butter, salt, and pepper until fully incorporated.
11. Melt remaining 2 tbsp butter in a small skillet over medium heat. Fry sage leaves for 1 minute until crisp but not browned. Tip: Fry sage quickly to preserve its aromatic oils without bitterness.
12. Crumble fried sage over the risotto and garnish with remaining roasted pumpkin cubes. Tip: Reserve some pumpkin cubes for texture contrast against the creamy base.
Perfectly creamy with pops of sweet roasted pumpkin in every bite. The fried sage adds earthy crunch that balances the rich Parmesan. Serve immediately in shallow bowls with extra grated cheese for maximum comfort food vibes.

Spiced Cinderella Pumpkin Bread

Grab your mixing bowls because this spiced pumpkin bread is about to become your new fall obsession. Transform humble Cinderella pumpkin into the most moist, aromatic loaf that fills your kitchen with cozy warmth. Seriously, your house will smell like a bakery for hours.

Ingredients

– 2 cups roasted Cinderella pumpkin puree
– 1 ¾ cups granulated sugar
– ¾ cup rich vegetable oil
– 4 large farm-fresh eggs
– 3 ½ cups all-purpose flour
– 2 tsp baking soda
– 1 ½ tsp fine sea salt
– 2 tsp fragrant ground cinnamon
– 1 tsp warm ground nutmeg
– ½ tsp spicy ground cloves
– ½ tsp aromatic ground ginger
– ⅔ cup room temperature water

Instructions

1. Preheat your oven to 350°F and generously grease a 9×5 inch loaf pan.
2. Whisk together 2 cups roasted Cinderella pumpkin puree, 1 ¾ cups granulated sugar, and ¾ cup rich vegetable oil in a large bowl until fully combined.
3. Beat in 4 large farm-fresh eggs one at a time, mixing thoroughly after each addition.
4. In a separate bowl, sift together 3 ½ cups all-purpose flour, 2 tsp baking soda, 1 ½ tsp fine sea salt, 2 tsp fragrant ground cinnamon, 1 tsp warm ground nutmeg, ½ tsp spicy ground cloves, and ½ tsp aromatic ground ginger.
5. Gradually add the dry ingredients to the wet mixture, alternating with ⅔ cup room temperature water, beginning and ending with the dry ingredients.
6. Mix just until the flour disappears – overmixing creates tough bread.
7. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
8. Bake at 350°F for 60-70 minutes until a toothpick inserted in the center comes out completely clean.
9. Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
10. Wait until completely cool before slicing – this prevents crumbling.

Let this beauty cool completely before slicing into thick, tender pieces. The crumb stays incredibly moist while the spice blend creates this warm, complex flavor that deepens overnight. Try toasting slices and slathering with cinnamon honey butter for the ultimate cozy breakfast situation.

Cinderella Pumpkin Pie with Maple Whipped Cream

Grab your apron and get ready for the most magical pumpkin pie you’ll ever taste. This Cinderella pumpkin creation will transform your dessert game with its silky texture and warm spices. Forget basic pumpkin pie—this is next-level autumnal perfection.

Ingredients

– 1 Cinderella pumpkin (about 3 pounds), halved and seeded
– 1 9-inch unbaked pie crust
– 3 large farm-fresh eggs
– 1 cup heavy whipping cream
– ¾ cup pure maple syrup
– ½ cup packed dark brown sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon ground ginger
– ¼ teaspoon freshly grated nutmeg
– ¼ teaspoon fine sea salt
– 1 cup cold heavy cream for whipping
– 2 tablespoons pure maple syrup for whipping

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the halved Cinderella pumpkin cut-side down on the prepared baking sheet.
3. Roast for 45-50 minutes until the pumpkin flesh is completely tender when pierced with a fork.
4. Remove from oven and let cool until safe to handle, about 20 minutes.
5. Scoop the softened pumpkin flesh into a food processor, discarding the skin.
6. Puree the pumpkin until completely smooth, about 2 minutes.
7. Reduce oven temperature to 375°F and place the unbaked pie crust in a 9-inch pie dish.
8. In a large bowl, whisk the farm-fresh eggs until light and frothy.
9. Add 1 cup heavy whipping cream, ¾ cup maple syrup, and dark brown sugar to the eggs.
10. Whisk vigorously until the sugar dissolves and mixture is fully combined.
11. Measure 1½ cups of the smooth pumpkin puree and add to the wet ingredients.
12. Sprinkle in ground cinnamon, ground ginger, freshly grated nutmeg, and fine sea salt.
13. Whisk everything together until the filling is perfectly smooth and uniform.
14. Pour the pumpkin filling into the unbaked pie crust, smoothing the top with a spatula.
15. Bake at 375°F for 50-55 minutes until the edges are set but the center still jiggles slightly.
16. Transfer the pie to a wire rack and cool completely, about 3 hours.
17. While pie cools, chill a metal bowl and whisk in the freezer for 15 minutes.
18. Pour 1 cup cold heavy cream into the chilled bowl and whisk until soft peaks form.
19. Drizzle in 2 tablespoons maple syrup and continue whisking until stiff peaks form.

What makes this pie extraordinary is the velvety texture that melts on your tongue, balanced by the deep caramel notes of maple. The whipped cream adds a cloud-like lightness that cuts through the rich spices beautifully. Try serving slices with candied pecans for extra crunch or drizzle with warm caramel sauce for ultimate indulgence.

Cinderella Pumpkin and Goat Cheese Tart

Haven’t you been scrolling for something that screams autumn elegance? This Cinderella pumpkin and goat cheese tart delivers that wow-factor with minimal effort—perfect for your next dinner party or cozy night in.

Ingredients

– 1 sheet frozen puff pastry, thawed
– 1 small Cinderella pumpkin, sliced into ¼-inch thin half-moons
– 4 oz creamy goat cheese, crumbled
– 2 tbsp pure maple syrup
– 1 tbsp fresh thyme leaves
– ½ tsp coarse sea salt
– ¼ tsp freshly cracked black pepper
– 1 tbsp extra virgin olive oil
– 1 large egg, lightly beaten for egg wash

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the thawed puff pastry sheet onto the prepared baking sheet.
3. Use a fork to prick the entire surface of the pastry, leaving a 1-inch border unpricked around the edges.
4. Arrange the thin Cinderella pumpkin slices in overlapping layers within the bordered area.
5. Drizzle the pumpkin slices evenly with extra virgin olive oil.
6. Sprinkle crumbled goat cheese generously over the pumpkin layer.
7. Drizzle pure maple syrup across the tart for subtle sweetness.
8. Scatter fresh thyme leaves over the top.
9. Season evenly with coarse sea salt and freshly cracked black pepper.
10. Brush the exposed pastry border lightly with beaten egg wash.
11. Bake at 400°F for 25-30 minutes until the pastry is golden brown and puffed.
12. Let the tart cool on the baking sheet for 10 minutes before slicing.
13. Transfer slices to a serving platter using a wide spatula.
14. Serve warm or at room temperature.

Dazzling with contrasting textures, the flaky pastry shatters against the creamy goat cheese and tender pumpkin. That hint of maple caramelizes into the most beautiful glaze—try serving it alongside a crisp arugula salad for the perfect savory-sweet balance.

Cinderella Pumpkin Pancakes with Cinnamon Butter

A magical breakfast transformation starts with these pumpkin pancakes. Amazing how humble ingredients create pure autumnal bliss—fluffy, spiced, and totally irresistible.

Ingredients

– 1 cup roasted Cinderella pumpkin puree
– 1 cup buttermilk, well-shaken
– 2 large farm-fresh eggs
– 2 tablespoons pure maple syrup
– 2 cups all-purpose flour, spooned and leveled
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground cloves
– 1/2 teaspoon fine sea salt
– 4 tablespoons unsalted butter, melted and slightly cooled
– 1/2 cup softened European-style butter
– 2 tablespoons cinnamon sugar

Instructions

1. Whisk together 1 cup roasted Cinderella pumpkin puree, 1 cup buttermilk, 2 large farm-fresh eggs, and 2 tablespoons pure maple syrup in a large bowl until completely smooth.
2. In a separate bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon fine sea salt.
3. Tip: Don’t overmix the batter—small lumps are perfect for fluffy pancakes.
4. Pour the dry ingredients into the wet ingredients and gently fold together until just combined.
5. Stir in 4 tablespoons melted unsalted butter until the batter comes together.
6. Heat a non-stick skillet or griddle over medium heat (350°F surface temperature).
7. Test the heat by sprinkling a few water droplets—they should sizzle and evaporate immediately.
8. Ladle 1/4 cup portions of batter onto the hot surface, spacing them 2 inches apart.
9. Cook for 2-3 minutes until bubbles form on the surface and edges look set.
10. Tip: Wait for those bubbles to pop and stay open before flipping.
11. Flip each pancake carefully and cook for another 1-2 minutes until golden brown underneath.
12. While pancakes cook, beat 1/2 cup softened European-style butter with 2 tablespoons cinnamon sugar until light and fluffy.
13. Tip: Use room temperature butter for the smoothest, most spreadable cinnamon butter.
14. Keep cooked pancakes warm in a 200°F oven while you finish the batch.
15. Serve immediately with generous swirls of cinnamon butter.
Fluffy, spice-kissed stacks that melt cinnamon butter into golden pools. Fantastic texture—crisp edges give way to tender, pumpkin-filled centers. For maximum coziness, layer them with extra cinnamon butter between each pancake and drizzle with warm maple syrup.

Cinderella Pumpkin Ravioli with Brown Butter Sauce

You won’t believe how this Cinderella pumpkin ravioli transforms basic ingredients into pure autumnal magic. Whip up this brown butter beauty that’ll have everyone begging for seconds. Forget boring pasta nights—this is your new seasonal obsession.

Ingredients

– 2 cups roasted Cinderella pumpkin flesh
– 1 cup freshly grated Parmesan cheese
– 1/2 teaspoon freshly grated nutmeg
– 1 package square wonton wrappers
– 4 tablespoons unsalted European-style butter
– 8 fresh sage leaves
– 1/4 cup toasted pine nuts
– 1 farm-fresh egg, beaten
– 1/2 teaspoon flaky sea salt

Instructions

1. Combine 2 cups roasted Cinderella pumpkin flesh, 1 cup freshly grated Parmesan cheese, and 1/2 teaspoon freshly grated nutmeg in a medium bowl.
2. Lay 12 square wonton wrappers on a clean surface.
3. Brush edges of each wrapper with beaten farm-fresh egg using a pastry brush.
4. Place 1 tablespoon pumpkin filling in the center of each wrapper.
5. Fold wrappers diagonally to form triangles, pressing edges firmly to seal.
6. Heat 4 tablespoons unsalted European-style butter in a large skillet over medium heat for 3-4 minutes until golden brown and nutty.
7. Add 8 fresh sage leaves to the browned butter, frying for 30 seconds until crisp.
8. Carefully place ravioli in boiling salted water, cooking for 2-3 minutes until they float.
9. Remove ravioli with a slotted spoon, draining excess water.
10. Toss cooked ravioli in the brown butter sauce until fully coated.
11. Sprinkle with 1/4 cup toasted pine nuts and 1/2 teaspoon flaky sea salt.

That silky pumpkin filling melts against the delicate pasta wrapper while the brown butter adds nutty depth. Try serving these atop a bed of wild arugula for contrasting peppery notes, or garnish with extra crispy sage leaves for dramatic presentation.

Cinderella Pumpkin and Black Bean Chili

Cinderella pumpkin transforms this chili from basic to brilliant. Grab your Dutch oven—we’re building layers of smoky, sweet, and spicy in under an hour. Your cozy season just got a major upgrade.

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, freshly minced
– 1 medium Cinderella pumpkin, peeled and cubed into 1-inch chunks
– 2 tablespoons smoky chili powder
– 1 teaspoon earthy ground cumin
– 1/2 teaspoon spicy cayenne pepper
– 1 (28-ounce) can fire-roasted diced tomatoes
– 3 cups robust vegetable broth
– 2 (15-ounce) cans black beans, drained and rinsed
– 1/2 cup fresh cilantro, roughly chopped
– 1 lime, juiced
– 1 teaspoon flaky sea salt

Instructions

1. Heat 2 tablespoons rich extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add 1 large finely diced yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Stir in 4 cloves freshly minced garlic and cook for 1 minute until golden and aromatic.
4. Add 1 medium cubed Cinderella pumpkin and cook for 5 minutes, stirring occasionally until edges begin to soften.
5. Sprinkle in 2 tablespoons smoky chili powder, 1 teaspoon earthy ground cumin, and 1/2 teaspoon spicy cayenne pepper, toasting for 1 minute until fragrant.
6. Pour in 1 can fire-roasted diced tomatoes with their juices, scraping any browned bits from the bottom of the pot.
7. Add 3 cups robust vegetable broth and bring to a rolling boil.
8. Reduce heat to low, cover, and simmer for 25 minutes until pumpkin is fork-tender.
9. Stir in 2 cans drained black beans and simmer uncovered for 10 minutes to thicken slightly.
10. Remove from heat and stir in 1/2 cup roughly chopped fresh cilantro, juice of 1 lime, and 1 teaspoon flaky sea salt.

Let this chili rest for 5 minutes—the pumpkin breaks down into velvety strands that thicken the broth naturally. Serve it over crispy tortilla strips or with a dollop of cooling Greek yogurt to balance the smoky heat.

Cinderella Pumpkin Seed Brittle

Scoop up those leftover pumpkin seeds and transform them into something magical. This brittle delivers that perfect sweet-salty crunch you crave. Seriously addictive stuff that’ll disappear faster than Cinderella at midnight.

Ingredients

– 1 cup raw pumpkin seeds
– 1 cup granulated sugar
– ½ cup light corn syrup
– 4 tablespoons unsalted butter
– 1 teaspoon pure vanilla extract
– ½ teaspoon baking soda
– ½ teaspoon flaky sea salt
– ¼ teaspoon ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Spread raw pumpkin seeds in a single layer on the prepared baking sheet.
3. Toast pumpkin seeds for 8-10 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. Combine granulated sugar and light corn syrup in a heavy-bottomed saucepan over medium heat.
5. Stir constantly with a heatproof spatula until sugar completely dissolves and mixture becomes clear.
6. Attach a candy thermometer to the saucepan and cook without stirring until temperature reaches 300°F (hard crack stage).
7. Immediately remove from heat and quickly stir in unsalted butter until fully melted and incorporated.
8. Add pure vanilla extract and ground cinnamon, stirring vigorously to distribute evenly.
9. Working quickly, sprinkle in baking soda and watch the mixture foam and lighten in color.
10. Immediately fold in toasted pumpkin seeds until completely coated in the caramel.
11. Pour the hot mixture onto your parchment-lined baking sheet, spreading evenly with an oiled spatula.
12. While still warm, sprinkle flaky sea salt evenly over the surface.
13. Let cool completely at room temperature for about 45-60 minutes until hardened.
14. Break the cooled brittle into irregular pieces using your hands or a mallet.
15. Store in an airtight container with parchment between layers to prevent sticking. Really, the texture is everything—glass-like shatters giving way to nutty seeds with that cinnamon warmth. Rethink your cheese board game by crumbling this over creamy brie, or just keep it handy for when that sweet-salty craving hits hard.

Cinderella Pumpkin and Sage Pasta

Let’s transform humble Cinderella pumpkin into the creamiest pasta sauce you’ll make this fall. This savory-sweet pumpkin sage situation comes together in under 30 minutes and tastes like cozy autumn in a bowl.

Ingredients

– 2 cups roasted Cinderella pumpkin flesh
– 12 ounces dried fettuccine pasta
– 3 tablespoons rich extra virgin olive oil
– 4 cloves fresh garlic, thinly sliced
– 1/4 cup fresh sage leaves
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/4 teaspoon freshly grated nutmeg
– 1 teaspoon coarse sea salt
– 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut a small Cinderella pumpkin in half, scoop out the seeds, and place cut-side down on the baking sheet.
3. Roast the pumpkin for 35-40 minutes until the flesh is completely tender when pierced with a fork.
4. Scoop out 2 cups of the roasted pumpkin flesh and discard the skin.
5. Bring a large pot of heavily salted water to a rolling boil.
6. Add the fettuccine and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking.
7. While pasta cooks, heat olive oil in a large skillet over medium heat.
8. Add sliced garlic and cook for 1 minute until fragrant but not browned.
9. Toss in fresh sage leaves and fry for 30 seconds until crisp.
10. Add the roasted pumpkin flesh to the skillet, mashing it with a wooden spoon.
11. Pour in heavy cream and stir until the sauce becomes smooth and creamy.
12. Stir in grated Parmesan until fully melted into the sauce.
13. Season with nutmeg, salt, and black pepper.
14. Reserve 1/2 cup of pasta water before draining the fettuccine.
15. Add drained pasta directly to the pumpkin sauce in the skillet.
16. Toss everything together, adding splashes of reserved pasta water until the sauce coats each strand beautifully.

Get ready for the creamiest, most luxurious pasta that balances sweet pumpkin with earthy sage. The crispy fried sage leaves add wonderful texture against the silky sauce—try topping with toasted pumpkin seeds for extra crunch or serving alongside garlic-rubbed crostini to scoop up every last bit.

Cinderella Pumpkin Cheesecake with Gingersnap Crust

Mash that Cinderella pumpkin into the creamiest, dreamiest cheesecake you’ve ever tasted. This gingersnap-crusted beauty delivers cozy spice and silky texture in every bite—your fall dessert game just leveled up.

Ingredients

– 2 cups crushed crisp gingersnap cookies
– 6 tablespoons melted salted butter
– 1½ cups roasted Cinderella pumpkin puree
– 24 ounces room-temperature cream cheese
– 1 cup granulated sugar
– 3 farm-fresh large eggs
– 1 cup heavy whipping cream
– 2 teaspoons aromatic vanilla extract
– 1 teaspoon warm ground cinnamon
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon fragrant ground cloves

Instructions

1. Preheat your oven to 325°F.
2. Combine crushed gingersnap cookies with melted salted butter in a medium bowl.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake the crust for 10 minutes until lightly fragrant.
5. Beat room-temperature cream cheese with granulated sugar on medium speed for 3 minutes until completely smooth.
6. Mix in roasted pumpkin puree until fully incorporated.
7. Add farm-fresh eggs one at a time, beating just until combined after each addition.
8. Stir in heavy whipping cream, aromatic vanilla extract, warm cinnamon, freshly grated nutmeg, and fragrant cloves.
9. Pour the filling over the prepared crust and smooth the top.
10. Place the springform pan into a larger baking dish.
11. Pour hot water into the larger dish until it reaches halfway up the springform pan sides.
12. Bake for 65-75 minutes until the edges are set but the center still jiggles slightly.
13. Turn off the oven and crack the door open, letting the cheesecake cool inside for 1 hour.
14. Remove from oven and run a knife around the edge to prevent cracking.
15. Refrigerate for at least 6 hours or overnight until completely chilled.
Just slice into this masterpiece and marvel at the silky pumpkin filling against that spicy crust. Juicy flavor bursts of cinnamon and nutmeg dance with the creamy texture—serve it with a dollop of whipped cream and caramel drizzle for pure autumn bliss.

Cinderella Pumpkin and Sausage Stuffed Shells

FALL just got a major upgrade. Forget basic pasta—we’re stuffing jumbo shells with sweet Cinderella pumpkin and savory sausage for a cozy, show-stopping dinner that’s pure comfort in every bite.

Ingredients

• 1 (12-ounce) box jumbo pasta shells
• 1 pound mild Italian sausage, casings removed
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 2 cups roasted Cinderella pumpkin puree
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup fresh sage leaves, chopped
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon cracked black pepper
• 2 cups shredded mozzarella cheese
• 3 cups homemade marinara sauce
• 2 tablespoons extra virgin olive oil

Instructions

1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a rolling boil.
3. Add jumbo pasta shells and cook for 9 minutes until al dente.
4. Drain shells immediately and arrange in a single layer on a baking sheet to prevent sticking.
5. Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat.
6. Add 1 pound mild Italian sausage and cook for 6-8 minutes, breaking it up with a spoon until browned.
7. Add 1 small finely diced yellow onion and cook for 4 minutes until translucent.
8. Stir in 3 cloves minced garlic and cook for 1 minute until fragrant.
9. Transfer sausage mixture to a large bowl and let cool for 5 minutes.
10. Add 2 cups roasted Cinderella pumpkin puree, 1 cup whole milk ricotta, 1/2 cup grated Parmesan, 1 beaten egg, 1/4 cup chopped fresh sage, 1/2 teaspoon freshly grated nutmeg, 1/2 teaspoon fine sea salt, and 1/4 teaspoon cracked black pepper to the bowl.
11. Mix until fully combined—this is your filling.
12. Spread 1 cup homemade marinara sauce evenly across the bottom of a 9×13-inch baking dish.
13. Fill each cooked shell generously with pumpkin-sausage mixture using a small spoon.
14. Arrange stuffed shells in a single layer in the baking dish.
15. Pour remaining 2 cups marinara sauce over the shells.
16. Sprinkle 2 cups shredded mozzarella cheese evenly over the top.
17. Cover dish tightly with foil and bake at 375°F for 25 minutes.
18. Remove foil and bake for another 10 minutes until cheese is golden and bubbly.
19. Let rest for 5 minutes before serving.

You’ll love the creamy pumpkin filling against the crispy, cheesy top. The savory sausage and sweet pumpkin create this incredible balance that just melts together. Try serving these with a simple arugula salad tossed in lemon vinaigrette to cut through the richness.

Cinderella Pumpkin Curry with Chickpeas

You won’t believe how this humble pumpkin transforms into creamy curry magic. Grab your Cinderella pumpkin and let’s make this cozy bowl of comfort that’ll have everyone asking for seconds.

Ingredients

– 1 medium Cinderella pumpkin, roasted and pureed
– 2 tablespoons fragrant coconut oil
– 1 large yellow onion, finely diced
– 3 garlic cloves, freshly minced
– 1 tablespoon freshly grated ginger
– 2 teaspoons golden turmeric powder
– 1 teaspoon warm cumin seeds
– 1/2 teaspoon fiery cayenne pepper
– 1 can (15 oz) plump chickpeas, drained and rinsed
– 1 can (14 oz) rich coconut milk
– 1 cup vibrant vegetable broth
– 1 tablespoon fresh lime juice
– 1/4 cup chopped fresh cilantro
– 1 teaspoon coarse sea salt

Instructions

1. Preheat your oven to 400°F and roast the halved Cinderella pumpkin for 45 minutes until fork-tender.
2. Scoop out the soft pumpkin flesh and blend until perfectly smooth.
3. Heat fragrant coconut oil in a large Dutch oven over medium heat until shimmering.
4. Add finely diced yellow onion and sauté for 6-8 minutes until translucent and fragrant.
5. Stir in freshly minced garlic and freshly grated ginger, cooking for 1 minute until aromatic.
6. Sprinkle golden turmeric powder, warm cumin seeds, and fiery cayenne pepper, toasting for 30 seconds to bloom the spices.
7. Pour in the vibrant vegetable broth, scraping up any browned bits from the bottom.
8. Add the smooth pumpkin puree and rich coconut milk, whisking until completely combined.
9. Stir in plump chickpeas and coarse sea salt, bringing the curry to a gentle simmer.
10. Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally to prevent sticking.
11. Remove from heat and stir in fresh lime juice and chopped fresh cilantro.
12. Let the curry rest for 5 minutes to allow the flavors to meld together.

Rich, velvety pumpkin creates the creamiest base that hugs each chickpea in warm spices. The turmeric gives it that golden glow while the lime cuts through with bright acidity. Serve it over fluffy rice or with warm naan for dipping into every last bit of that coconut-infused sauce.

Cinderella Pumpkin Muffins with Streusel Topping

Ready to transform that gorgeous Cinderella pumpkin into the coziest fall treat? These muffins deliver spiced perfection with a buttery streusel crunch that’ll have everyone begging for the recipe. Let’s bake magic!

Ingredients

– 2 cups roasted Cinderella pumpkin puree
– 2 large farm-fresh eggs
– 1/2 cup rich melted butter
– 1/4 cup creamy buttermilk
– 1 3/4 cups all-purpose flour
– 1 cup light brown sugar
– 2 tsp warm ground cinnamon
– 1 tsp aromatic ground ginger
– 1/2 tsp freshly grated nutmeg
– 1 tsp pure vanilla extract
– 1 tsp baking soda
– 1/2 tsp fine sea salt
– 1/2 cup cold cubed butter
– 1/2 cup all-purpose flour
– 1/3 cup light brown sugar
– 1 tsp warm ground cinnamon

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups roasted Cinderella pumpkin puree, 2 large farm-fresh eggs, 1/2 cup rich melted butter, 1/4 cup creamy buttermilk, and 1 tsp pure vanilla extract until perfectly smooth.
3. In a separate bowl, combine 1 3/4 cups all-purpose flour, 1 cup light brown sugar, 2 tsp warm ground cinnamon, 1 tsp aromatic ground ginger, 1/2 tsp freshly grated nutmeg, 1 tsp baking soda, and 1/2 tsp fine sea salt.
4. Gently fold the dry ingredients into the wet mixture until just combined—don’t overmix for tender muffins.
5. For the streusel, use your fingers to work 1/2 cup cold cubed butter into 1/2 cup all-purpose flour, 1/3 cup light brown sugar, and 1 tsp warm ground cinnamon until crumbly.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
7. Generously sprinkle the streusel topping over each muffin, pressing lightly so it adheres during baking.
8. Bake at 375°F for 20-22 minutes until the tops spring back when touched and a toothpick inserted comes out clean.
9. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Each bite delivers moist, spiced pumpkin goodness contrasted by that irresistible crunchy streusel topping. Enjoy them warm with a pat of butter melting into the cinnamon-scented crumb, or pack them for a perfect autumn picnic treat that tastes like fall in every mouthful.

Cinderella Pumpkin and Kale Salad with Pepitas

Juicy Cinderella pumpkin meets earthy kale in this vibrant fall salad that’ll make your taste buds dance. Roast that gorgeous gourd until caramelized perfection, then toss with massaged kale for maximum flavor absorption. This isn’t just salad—it’s autumn in a bowl.

Ingredients

– 1 medium Cinderella pumpkin, peeled and cubed into 1-inch pieces
– 4 cups chopped curly kale, tough stems removed
– 1/4 cup raw pepitas
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon pure maple syrup
– 1 tablespoon fresh lemon juice
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup crumbled tangy feta cheese

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss cubed Cinderella pumpkin with 1 tablespoon olive oil, maple syrup, and 1/4 teaspoon salt in a large bowl.
3. Spread pumpkin in a single layer on the prepared baking sheet.
4. Roast for 25-30 minutes until edges are caramelized and tender when pierced with a fork.
5. Meanwhile, place chopped kale in a large mixing bowl and drizzle with remaining olive oil and lemon juice.
6. Massage kale vigorously with your hands for 2 minutes until it darkens in color and softens in texture.
7. Toast pepitas in a dry skillet over medium heat for 3-4 minutes, shaking frequently until they pop and turn golden.
8. Add roasted pumpkin, toasted pepitas, remaining salt, and black pepper to the massaged kale.
9. Toss everything together until evenly combined.
10. Gently fold in crumbled feta cheese just before serving.

Melt-in-your-mouth roasted pumpkin contrasts beautifully with the crisp kale, while toasted pepitas add satisfying crunch. The maple-kissed squash plays perfectly against the tangy feta and bright lemon dressing. Serve this beauty warm for maximum cozy vibes or pack it cold for a stunning lunch that actually improves as it sits.

Cinderella Pumpkin Smoothie with Almond Butter

Viral pumpkin goodness just dropped! This Cinderella Pumpkin Smoothie with Almond Butter transforms your basic fall drink into pure velvet magic. Blend your way to cozy season perfection in under five minutes.

Ingredients

– 1 cup roasted Cinderella pumpkin puree
– 2 tablespoons creamy almond butter
– 1 cup chilled unsweetened almond milk
– 1 frozen banana
– 1 tablespoon pure maple syrup
– ½ teaspoon ground cinnamon
– ¼ teaspoon freshly grated nutmeg
– Pinch of fine sea salt
– 1 cup ice cubes

Instructions

1. Measure 1 cup of roasted Cinderella pumpkin puree into your blender pitcher.
2. Add 2 tablespoons of creamy almond butter directly on top of the pumpkin puree.
3. Pour 1 cup of chilled unsweetened almond milk over the ingredients.
4. Drop 1 frozen banana into the blender, breaking it in half if necessary.
5. Drizzle 1 tablespoon of pure maple syrup around the blender walls.
6. Sprinkle ½ teaspoon of ground cinnamon and ¼ teaspoon of freshly grated nutmeg over the mixture.
7. Add a pinch of fine sea salt to balance the sweetness.
8. Place 1 cup of ice cubes on top of all ingredients.
9. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth and creamy.
10. Stop blending and check consistency—the smoothie should pour easily without any chunks.
11. Pour immediately into a chilled glass for optimal texture.

Zesty cinnamon and nutmeg dance with creamy pumpkin in this velvety smoothie that drinks like liquid pumpkin pie. The almond butter adds a subtle nutty richness that makes this feel decadent yet nourishing. Try it as a breakfast replacement or pour over oatmeal for the ultimate fall bowl—either way, you’re getting that iconic pumpkin spice fix in the creamiest form imaginable.

Cinderella Pumpkin and Caramelized Onion Galette

Transform humble pumpkin into pure magic. This rustic galette combines sweet roasted squash with deeply caramelized onions for the ultimate fall flavor explosion. Tear into that flaky, buttery crust and prepare to be obsessed.

Ingredients

– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cubed
– ¼ cup ice-cold water
– 2 cups Cinderella pumpkin, peeled and thinly sliced
– 2 large yellow onions, thinly sliced
– 2 tablespoons rich extra virgin olive oil
– 1 tablespoon pure maple syrup
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– 1 large farm-fresh egg, beaten
– 2 ounces sharp white cheddar cheese, shredded

Instructions

1. Combine 1 ½ cups all-purpose flour and ½ teaspoon coarse sea salt in a large bowl.
2. Cut in ½ cup cold cubed butter until pea-sized crumbs form.
3. Drizzle in ¼ cup ice-cold water while stirring with a fork until dough comes together.
4. Shape dough into a disk, wrap in plastic, and chill for 30 minutes minimum.
5. Heat 2 tablespoons olive oil in a large skillet over medium-low heat.
6. Add 2 thinly sliced onions and cook slowly for 25 minutes, stirring occasionally, until golden brown and sweet.
7. Toss 2 cups thinly sliced pumpkin with 1 tablespoon maple syrup and ¼ teaspoon black pepper.
8. Roll chilled dough into a 12-inch circle on a floured surface.
9. Transfer dough to a parchment-lined baking sheet.
10. Sprinkle half of 2 ounces shredded cheddar over center, leaving a 2-inch border.
11. Layer caramelized onions over cheese in an even layer.
12. Arrange maple-tossed pumpkin slices in overlapping concentric circles.
13. Fold dough edges over filling, pleating as you go.
14. Brush crust with 1 beaten egg for golden baking.
15. Bake at 400°F for 35-40 minutes until crust is deeply golden and pumpkin is tender.
16. Cool on baking sheet for 10 minutes before slicing.
Fantastic flaky crust shatters with each bite, revealing the creamy pumpkin and sweet onion filling. Serve warm slices with a crisp arugula salad for contrast, or top with spicy honey for an extra kick. This galette transitions beautifully from elegant dinner centerpiece to next-day breakfast perfection.

Summary

Cinderella pumpkins truly shine in these 18 delightful recipes that capture the cozy essence of fall. From savory soups to sweet treats, there’s something magical for every home cook to discover. We’d love to hear which recipes become your seasonal favorites—don’t forget to leave a comment and share your pumpkin creations by pinning this article for others to enjoy!