As the crisp autumn air settles in, there’s no better time to spice up your kitchen with the warm, earthy flavors of pumpkin. We’ve gathered 20 vibrant Indian-inspired recipes that transform this seasonal favorite into unforgettable dishes—from quick weeknight curries to cozy comfort meals. Get ready to fall in love with pumpkin all over again as you explore these deliciously spicy creations!
Pumpkin Coconut Curry
A warm, cozy bowl of pumpkin coconut curry is exactly what you need when the weather turns chilly. This comforting dish comes together quickly with simple ingredients, and the creamy coconut milk balances perfectly with the earthy pumpkin and warm spices. You’ll love how the flavors meld together into something truly special.
Ingredients
– 2 tbsp olive oil
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp curry powder
– 1 tsp ground cumin
– 1/4 tsp cayenne pepper
– 4 cups pumpkin puree
– 1 (14 oz) can coconut milk
– 2 cups vegetable broth
– 1 tbsp maple syrup
– 1 tsp salt
– 1/4 cup fresh cilantro, chopped
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 2 minutes until shimmering.
2. Add 1 medium diced yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Add 2 tbsp curry powder, 1 tsp ground cumin, and 1/4 tsp cayenne pepper, toasting for 30 seconds to release their oils and deepen flavor.
5. Pour in 4 cups pumpkin puree, stirring constantly to coat with spices for 1 minute.
6. Add 1 can coconut milk, 2 cups vegetable broth, 1 tbsp maple syrup, and 1 tsp salt, stirring to combine completely.
7. Bring the curry to a gentle boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally to prevent sticking.
8. Stir in 1/4 cup chopped fresh cilantro just before serving.
Rich and velvety with a subtle sweetness from the pumpkin, this curry has a beautiful creamy texture that clings perfectly to rice or naan. The gentle heat from the spices builds slowly with each bite, making it wonderfully comforting. Try serving it over cauliflower rice for a lighter option, or top with roasted chickpeas for extra crunch.
Spiced Pumpkin Dal
Tis the season for cozy bowls of comfort, and this spiced pumpkin dal is exactly what you need when the weather turns chilly. You’ll love how the creamy pumpkin blends with warming spices to create a dish that feels like a hug in a bowl. It comes together in about 30 minutes, making it perfect for busy weeknights when you want something nourishing and delicious.
Ingredients
– 1 cup red lentils
– 2 cups vegetable broth
– 1 cup pumpkin puree
– 1 tbsp olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 tsp grated ginger
– 1 tsp ground cumin
– 1/2 tsp ground turmeric
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 1/2 tsp salt
– 1 tbsp lemon juice
– 2 tbsp chopped cilantro
Instructions
1. Rinse 1 cup of red lentils under cold water until the water runs clear.
2. Heat 1 tablespoon of olive oil in a large pot over medium heat for 1 minute.
3. Add 1 diced medium onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
4. Stir in 2 minced garlic cloves and 1 teaspoon of grated ginger, cooking for 1 minute until fragrant.
5. Add 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of cayenne pepper to the pot.
6. Toast the spices for 30 seconds while stirring constantly to release their oils and prevent burning.
7. Pour in the rinsed lentils along with 2 cups of vegetable broth and 1 cup of pumpkin puree.
8. Bring the mixture to a boil, then reduce heat to low and cover the pot.
9. Simmer for 20 minutes, stirring occasionally to prevent sticking to the bottom of the pot.
10. Stir in 1/2 teaspoon of salt and continue cooking for 5 more minutes until the lentils are tender and the dal has thickened.
11. Remove from heat and stir in 1 tablespoon of lemon juice.
12. Garnish with 2 tablespoons of chopped fresh cilantro.
Kind of magical how this dal transforms into such creamy perfection, with the pumpkin lending subtle sweetness against the warm spices. The texture stays beautifully thick and comforting, perfect for scooping up with naan or serving over fluffy basmati rice. Try topping it with a dollop of yogurt and extra cilantro for a fresh contrast that really makes the flavors pop.
Pumpkin Halwa
Falling for cozy autumn desserts? You’ve got to try this pumpkin halwa. It’s like pumpkin pie met Indian sweets and created something magical. Perfect for using up that leftover pumpkin puree from your holiday baking.
Ingredients
– 4 cups pumpkin puree
– 1 cup granulated sugar
– 1/2 cup ghee
– 1/2 cup whole milk
– 1/4 cup chopped cashews
– 1/4 cup golden raisins
– 1 teaspoon cardamom powder
– 1/4 teaspoon saffron strands
– 1 tablespoon warm milk
Instructions
1. Heat 1/2 cup ghee in a heavy-bottomed pan over medium heat until melted.
2. Add 1/4 cup chopped cashews and toast for 2 minutes until lightly golden.
3. Stir in 1/4 cup golden raisins and cook for 1 minute until they plump up.
4. Pour in 4 cups pumpkin puree and cook for 15 minutes, stirring constantly to prevent sticking.
5. Add 1 cup granulated sugar and mix thoroughly until completely dissolved.
6. Pour in 1/2 cup whole milk and continue cooking for another 20 minutes.
7. Soak 1/4 teaspoon saffron strands in 1 tablespoon warm milk for 5 minutes to release color and flavor.
8. Add the saffron-infused milk and 1 teaspoon cardamom powder to the pumpkin mixture.
9. Cook for final 10 minutes until the halwa pulls away from the sides of the pan and ghee separates at the edges.
10. Transfer to a serving dish and let cool for 15 minutes before serving.
The halwa should be thick, creamy, and aromatic with visible ghee glistening on top. Serve it warm with a scoop of vanilla ice cream for an incredible contrast, or enjoy it chilled the next day when the flavors have deepened even more.
Pumpkin Sabzi
Mmm, pumpkin sabzi is that cozy, spiced Indian dish you’ll want to make all autumn long. You basically sauté pumpkin with warming spices until it’s tender and fragrant—it’s simple, satisfying, and perfect with flatbread or rice. Let’s get cooking!
Ingredients
– 2 tbsp vegetable oil
– 1 tsp cumin seeds
– 1 medium yellow onion, finely chopped
– 2 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 lb pumpkin, peeled and cut into 1-inch cubes
– 1 tsp ground turmeric
– 1 tsp ground coriander
– 1/2 tsp red chili powder
– 1/2 tsp salt
– 1/4 cup water
– 2 tbsp chopped fresh cilantro
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet over medium heat for 1 minute.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant—listen for a gentle sizzle.
3. Add 1 finely chopped medium yellow onion and sauté for 5 minutes until translucent.
4. Stir in 2 minced garlic cloves and 1 tbsp grated fresh ginger; cook for 1 minute until aromatic.
5. Tip: Use a microplane for the ginger to avoid fibrous bits in your sabzi.
6. Add 1 lb cubed pumpkin and toss to coat with the onion mixture.
7. Sprinkle in 1 tsp ground turmeric, 1 tsp ground coriander, 1/2 tsp red chili powder, and 1/2 tsp salt.
8. Stir continuously for 2 minutes to toast the spices and coat the pumpkin evenly.
9. Pour in 1/4 cup water and immediately cover the skillet with a lid.
10. Reduce heat to low and simmer for 15–20 minutes until the pumpkin is fork-tender.
11. Tip: Check at 15 minutes—if the pumpkin resists a fork, cook 5 minutes more.
12. Uncover and cook for 2–3 minutes to evaporate any excess liquid, stirring gently.
13. Tip: For a caramelized edge, let the pumpkin sit undisturbed for 1 minute at the end.
14. Turn off the heat and stir in 2 tbsp chopped fresh cilantro.
Perfectly tender pumpkin melts with earthy spices, while a hint of heat from the chili powder keeps it exciting. Serve it over fluffy basmati rice or scoop it up with warm roti for a comforting meal that feels like a hug in a bowl.
Pumpkin Chana Masala
Nothing says cozy fall comfort like a warm bowl of pumpkin chana masala. You get creamy pumpkin and hearty chickpeas simmered in a fragrant, spiced tomato sauce. It’s the kind of meal that makes your kitchen smell amazing and fills you up just right.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 15-oz can chickpeas, drained and rinsed
- 2 cups pumpkin puree
- 1 15-oz can diced tomatoes
- 1 cup vegetable broth
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/2 cup coconut milk
- 1/2 tsp salt
- 1/4 cup chopped fresh cilantro
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat until it shimmers.
- Add 1 diced yellow onion and cook for 5-7 minutes, stirring occasionally, until translucent and lightly golden.
- Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
- Add 1 tbsp garam masala, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne pepper, toasting for 30 seconds to deepen their flavors.
- Pour in 1 can diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
- Stir in 2 cups pumpkin puree until fully incorporated with the tomato and spice mixture.
- Add 1 can drained chickpeas, 1 cup vegetable broth, and 1/2 tsp salt, stirring to combine.
- Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes to let the flavors meld.
- Stir in 1/2 cup coconut milk and simmer uncovered for 5 more minutes until slightly thickened.
- Turn off the heat and fold in 1/4 cup chopped cilantro.
Here, the pumpkin melts into the sauce, making it velvety and rich, while the chickpeas stay tender but firm. The warmth from the garam masala and cayenne balances the subtle sweetness of the pumpkin beautifully. Try serving it over fluffy basmati rice or with warm naan for scooping up every last bit.
Pumpkin Biryani
Aromatic and comforting, this pumpkin biryani is the perfect fall twist on a classic dish. You’ll love how the sweet pumpkin balances with the warm spices, creating a cozy meal that feels both familiar and exciting. It’s easier to make than you might think, and the results are absolutely worth it.
Ingredients
– 2 cups basmati rice
– 1 lb pumpkin, cubed
– 1 large onion, thinly sliced
– 4 cloves garlic, minced
– 1 inch ginger, grated
– 2 tbsp ghee
– 1 tsp cumin seeds
– 2 bay leaves
– 4 green cardamom pods
– 1 cinnamon stick
– 1 tsp turmeric powder
– 1 tsp red chili powder
– 1/2 cup plain yogurt
– 1/4 cup chopped cilantro
– 1/4 cup chopped mint
– 4 cups water
– 1 tsp salt
Instructions
1. Rinse 2 cups basmati rice under cold water until the water runs clear, then soak for 30 minutes to help it cook evenly and prevent breaking.
2. Heat 2 tbsp ghee in a large pot over medium heat until shimmering.
3. Add 1 tsp cumin seeds, 2 bay leaves, 4 green cardamom pods, and 1 cinnamon stick, and toast for 30 seconds until fragrant.
4. Add 1 large thinly sliced onion and cook for 8-10 minutes, stirring occasionally, until golden brown and crispy.
5. Stir in 4 cloves minced garlic and 1 inch grated ginger, cooking for 1 minute until raw smell disappears.
6. Add 1 lb cubed pumpkin, 1 tsp turmeric powder, and 1 tsp red chili powder, tossing to coat everything evenly.
7. Pour in 1/2 cup plain yogurt and mix well to prevent curdling, then cook for 2 minutes until the mixture thickens slightly.
8. Drain the soaked rice and add it to the pot along with 4 cups water and 1 tsp salt, stirring gently to combine.
9. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid to trap steam.
10. Turn off the heat and let the biryani rest, covered, for 10 minutes to allow the rice to finish steaming and absorb any remaining liquid.
11. Fluff the rice gently with a fork to separate the grains without mashing the pumpkin.
12. Garnish with 1/4 cup chopped cilantro and 1/4 cup chopped mint before serving.
The fluffy rice grains soak up all the spiced pumpkin goodness, with tender pumpkin pieces that melt in your mouth. Serve it with a cool cucumber raita or a simple salad to balance the warmth of the spices—it’s a complete meal that’s as beautiful as it is delicious.
Pumpkin Paratha
A warm, spiced flatbread that’s perfect for fall mornings or cozy dinners. You’ll love how the pumpkin makes these parathas incredibly soft and flavorful. It’s like having a little piece of autumn in every bite.
Ingredients
– 2 cups whole wheat flour
– 1 cup pumpkin puree
– 1 tsp salt
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– 1/4 tsp red chili powder
– 2 tbsp vegetable oil
– 1/4 cup water
– 1/4 cup additional flour for rolling
Instructions
1. Combine 2 cups whole wheat flour, 1 cup pumpkin puree, 1 tsp salt, 1 tsp cumin powder, 1/2 tsp turmeric powder, and 1/4 tsp red chili powder in a large bowl.
2. Mix the dry ingredients and pumpkin puree together with your hands until crumbly.
3. Add 2 tbsp vegetable oil and mix until incorporated.
4. Gradually add 1/4 cup water while kneading to form a soft dough.
5. Knead the dough for 5 minutes until smooth and elastic.
6. Cover the dough with a damp cloth and let it rest for 30 minutes at room temperature.
7. Divide the dough into 8 equal-sized balls.
8. Dust your work surface with some of the 1/4 cup additional flour.
9. Roll one dough ball into a 6-inch circle using a rolling pin.
10. Brush the surface lightly with vegetable oil.
11. Fold the circle in half, then fold again to form a triangle.
12. Dust with more flour and roll the triangle into a 7-inch triangle about 1/8-inch thick.
13. Heat a skillet over medium heat until water droplets sizzle immediately.
14. Place one paratha on the hot skillet and cook for 60 seconds until bubbles form.
15. Flip the paratha and cook for another 60 seconds.
16. Brush the top with 1/2 tsp vegetable oil and flip again.
17. Press gently with a spatula and cook for 30 seconds until golden brown spots appear.
18. Flip one more time and cook for final 30 seconds until both sides have golden spots.
19. Remove from skillet and repeat with remaining dough balls.
You’ll notice these parathas have a wonderfully soft, layered texture with just the right amount of chew. The pumpkin adds natural sweetness that balances beautifully with the warm spices. Try serving them with a dollop of Greek yogurt or alongside your favorite curry for a complete meal.
Pumpkin Rasam
Did you know your favorite fall ingredient could transform into a cozy, comforting soup? Pumpkin rasam is that perfect bowl of warmth you need when the weather turns crisp. This South Indian-inspired dish combines sweet pumpkin with tangy, spiced broth for something truly special.
Ingredients
– 2 cups pumpkin cubes (1-inch)
– 1 tbsp ghee
– 1 tsp cumin seeds
– 2 dried red chilies
– 1/2 tsp black peppercorns
– 1/2 tsp turmeric powder
– 1 tbsp tamarind paste
– 4 cups water
– 1 tsp salt
– 2 tbsp chopped cilantro
Instructions
1. Heat 1 tbsp ghee in a large pot over medium heat until shimmering.
2. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant.
3. Add 2 dried red chilies and cook for 15 seconds until slightly darkened.
4. Stir in 2 cups pumpkin cubes and sauté for 2 minutes until lightly coated.
5. Add 1/2 tsp turmeric powder and mix thoroughly.
6. Pour in 4 cups water and bring to a boil over high heat.
7. Reduce heat to medium-low, cover, and simmer for 15 minutes until pumpkin is fork-tender.
8. While pumpkin cooks, crush 1/2 tsp black peppercorns using a mortar and pestle until coarsely ground.
9. Dissolve 1 tbsp tamarind paste in 1/4 cup warm water to create a smooth pulp.
10. Once pumpkin is cooked, mash half the cubes against the pot walls to thicken the broth.
11. Stir in the tamarind mixture, crushed peppercorns, and 1 tsp salt.
12. Simmer uncovered for 5 minutes to let flavors meld.
13. Turn off heat and stir in 2 tbsp chopped cilantro.
A silky broth with tender pumpkin chunks makes each spoonful comforting. The peppery heat balances the subtle sweetness beautifully. Try serving it over steamed rice or with crusty bread for dipping—it’s surprisingly versatile!
Pumpkin Kootu
Brace yourself for the coziest fall dish you’ll make this season. Pumpkin Kootu brings together creamy pumpkin and earthy lentils in a comforting South Indian stew that’s perfect for chilly evenings. You’re going to love how simple it is to create this nourishing bowl of goodness.
Ingredients
– 1 cup yellow pumpkin, peeled and cubed
– 1/2 cup split yellow lentils (toor dal)
– 2 cups water
– 1 tbsp coconut oil
– 1 tsp mustard seeds
– 1 tsp cumin seeds
– 2 dried red chilies
– 1/4 tsp asafoetida (hing)
– 1/2 tsp turmeric powder
– 1 tsp salt
– 1/4 cup grated coconut
– 1 tbsp chopped cilantro
Instructions
1. Rinse the split yellow lentils thoroughly under cold running water until the water runs clear.
2. Combine the rinsed lentils and 2 cups of water in a pressure cooker.
3. Cook the lentils on medium heat for 3 whistles, then turn off the heat and let the pressure release naturally.
4. While the lentils cook, peel the pumpkin and cut it into 1-inch cubes.
5. Steam the pumpkin cubes for 8-10 minutes until they’re fork-tender but still hold their shape.
6. Heat 1 tablespoon of coconut oil in a large pan over medium heat until it shimmers.
7. Add 1 teaspoon of mustard seeds and wait for them to pop completely, about 30 seconds.
8. Add 1 teaspoon of cumin seeds and let them sizzle for 15 seconds until fragrant.
9. Toss in 2 dried red chilies and fry them for 20 seconds until they darken slightly.
10. Sprinkle in 1/4 teaspoon of asafoetida and stir for 10 seconds to release its aroma.
11. Add the steamed pumpkin cubes to the tempering and mix well to coat.
12. Stir in 1/2 teaspoon of turmeric powder and cook for 1 minute to bloom the spices.
13. Mash the cooked lentils lightly with the back of a spoon to create a creamy consistency.
14. Combine the mashed lentils with the spiced pumpkin mixture in the pan.
15. Add 1 teaspoon of salt and mix everything thoroughly.
16. Simmer the mixture on low heat for 5 minutes, stirring occasionally to prevent sticking.
17. Stir in 1/4 cup of grated coconut and cook for 2 more minutes.
18. Turn off the heat and garnish with 1 tablespoon of chopped cilantro.
Great texture comes from that perfect balance between the creamy lentils and tender pumpkin chunks. The coconut adds a subtle sweetness that plays beautifully against the earthy spices, making each spoonful incredibly satisfying. Try serving it over steamed rice or with warm roti for a complete meal that’ll become your new fall favorite.
Pumpkin Thepla
Venturing beyond traditional pumpkin pie? You’ll love these Pumpkin Theplas—soft, spiced flatbreads that bring cozy autumn flavors to your everyday meals. They’re perfect for quick lunches or packed snacks, and way easier than you’d think to whip up.
Ingredients
– 1 cup whole wheat flour
– 1/2 cup pumpkin puree
– 1/4 cup plain yogurt
– 1 tbsp olive oil
– 1 tsp cumin powder
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/4 tsp salt
– 2 tbsp water
– 1 tbsp olive oil (for cooking)
Instructions
1. Combine 1 cup whole wheat flour, 1/2 cup pumpkin puree, 1/4 cup plain yogurt, 1 tbsp olive oil, 1 tsp cumin powder, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp salt in a large bowl.
2. Mix with your hands until the ingredients form a crumbly texture.
3. Gradually add 2 tbsp water while kneading to form a soft, smooth dough.
4. Cover the dough with a damp cloth and let it rest for 15 minutes at room temperature.
5. Divide the dough into 6 equal-sized balls.
6. Roll each ball into a thin, 6-inch circle on a lightly floured surface.
7. Heat a non-stick skillet over medium heat for 2 minutes until hot.
8. Place one rolled thepla in the dry skillet and cook for 45 seconds until small bubbles appear on the surface.
9. Flip the thepla using a spatula and cook the other side for 30 seconds.
10. Brush the top with 1/2 tsp of the reserved 1 tbsp olive oil.
11. Flip again and cook for 20 seconds until golden brown spots appear.
12. Brush the other side with 1/2 tsp olive oil and flip one final time.
13. Cook for 15 seconds, pressing gently with the spatula to ensure even browning.
14. Transfer to a plate and repeat with remaining dough balls.
Here’s the best part—these theplas stay soft for days thanks to the pumpkin and yogurt. The cumin gives them an earthy warmth that pairs amazingly with a simple cucumber raita or even just a pat of butter. Try tearing one into pieces and dipping it into spicy chutney for an extra flavor kick.
Pumpkin Sambar
Perfect for those crisp fall days when you’re craving something warm and comforting, this pumpkin sambar brings together the cozy flavors of autumn with traditional South Indian spices. You’ll love how the sweet pumpkin balances the tangy tamarind and aromatic spices in this hearty lentil stew.
Ingredients
- 1 cup toor dal
- 2 cups pumpkin cubes
- 1 tbsp tamarind paste
- 1 tsp turmeric powder
- 2 tbsp sambar powder
- 1 tsp mustard seeds
- 2 dried red chilies
- 10 curry leaves
- 2 tbsp vegetable oil
- 1 tsp asafoetida
- 4 cups water
- 1 tsp salt
Instructions
- Rinse 1 cup toor dal thoroughly under running water until the water runs clear.
- Combine the rinsed dal with 4 cups water and ½ teaspoon turmeric powder in a pressure cooker.
- Pressure cook the dal for 4 whistles over medium heat, then let the pressure release naturally for 10 minutes.
- While the dal cooks, soak 1 tablespoon tamarind paste in ½ cup warm water for 15 minutes to help it dissolve completely.
- Heat 2 tablespoons vegetable oil in a large pot over medium heat until shimmering.
- Add 1 teaspoon mustard seeds and wait until they start popping and dancing in the oil.
- Add 2 dried red chilies, 10 curry leaves, and 1 teaspoon asafoetida, stirring for 30 seconds until fragrant.
- Add 2 cups pumpkin cubes and remaining ½ teaspoon turmeric powder, stirring to coat evenly.
- Cook the pumpkin for 5 minutes, stirring occasionally, until slightly softened around the edges.
- Strain the tamarind water into the pot, pressing the pulp to extract all the flavor.
- Add 2 tablespoons sambar powder and 1 teaspoon salt, stirring to combine all ingredients.
- Simmer uncovered for 12-15 minutes until the pumpkin is tender when pierced with a fork but still holds its shape.
- Mash the cooked dal lightly with a whisk or spoon to create a creamy consistency.
- Add the mashed dal to the pumpkin mixture, stirring gently to combine.
- Simmer for another 5 minutes until the flavors meld together and the sambar thickens slightly.
You’ll love the creamy texture from the mashed lentils against the soft, sweet pumpkin chunks. The tangy tamarind and aromatic spices create this incredible depth that makes it perfect served over steaming rice or with crispy dosa for dipping.
Pumpkin Payasam
Unbelievably creamy and comforting, this pumpkin payasam brings warm Indian dessert vibes right to your kitchen. You’ll love how the pumpkin melts into a sweet, spiced pudding that’s perfect for fall evenings. It’s surprisingly simple to make and will fill your home with the most amazing aromas.
Ingredients
– 2 cups pumpkin puree
– 4 cups whole milk
– 1/2 cup basmati rice
– 3/4 cup granulated sugar
– 1/4 cup ghee
– 1/4 cup cashews
– 1/4 cup golden raisins
– 1 teaspoon cardamom powder
– 1/4 teaspoon saffron strands
– 1/4 teaspoon salt
Instructions
1. Rinse 1/2 cup basmati rice under cold water until the water runs clear.
2. Soak the rinsed rice in 1 cup of water for 30 minutes to help it cook more evenly.
3. Drain the soaked rice completely using a fine mesh strainer.
4. Heat 1 tablespoon of ghee in a heavy-bottomed pot over medium heat.
5. Add the drained rice to the pot and toast for 2 minutes, stirring constantly until fragrant.
6. Pour in 4 cups of whole milk and bring to a gentle simmer.
7. Reduce heat to low and cook the rice for 25 minutes, stirring occasionally to prevent sticking.
8. Add 2 cups of pumpkin puree and mix thoroughly until well combined.
9. Continue cooking for 15 minutes on low heat, stirring every 5 minutes.
10. Stir in 3/4 cup granulated sugar and 1/4 teaspoon salt until fully dissolved.
11. Cook for another 10 minutes until the mixture thickens to a pudding-like consistency.
12. Heat the remaining 3 tablespoons of ghee in a small pan over medium heat.
13. Add 1/4 cup cashews and fry for 2 minutes until golden brown, then remove with a slotted spoon.
14. In the same ghee, fry 1/4 cup golden raisins for 1 minute until they plump up.
15. Soak 1/4 teaspoon saffron strands in 2 tablespoons of warm milk for 5 minutes to release its color and flavor.
16. Add the fried cashews, raisins, soaked saffron, and 1 teaspoon cardamom powder to the payasam.
17. Mix everything together and cook for 2 more minutes on low heat.
18. Remove from heat and let it rest for 10 minutes before serving.
Deliciously creamy with tender rice grains throughout, this payasam offers warm pumpkin flavor balanced by aromatic cardamom and saffron. The crunchy cashews and sweet raisins add wonderful texture contrasts that make each spoonful interesting. Serve it warm in small bowls garnished with extra toasted nuts, or chill it for a refreshing cold dessert option that tastes even better the next day.
Pumpkin Bharta
Finally, pumpkin season is here, and you’re probably looking for something beyond the usual pie. This pumpkin bharta brings warm Indian spices to your favorite fall vegetable, creating a creamy, comforting dish that’s perfect for chilly evenings.
Ingredients
– 1 medium pumpkin (about 4 cups cubed)
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 green chili, finely chopped
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/2 cup heavy cream
– 1 teaspoon salt
– 2 tablespoons chopped cilantro
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut the pumpkin in half, scoop out the seeds and stringy pulp, then peel and cut into 1-inch cubes.
3. Spread the pumpkin cubes in a single layer on the baking sheet and roast for 25-30 minutes until tender and lightly browned at the edges.
4. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat for 1 minute until shimmering.
5. Add 1 teaspoon cumin seeds and cook for 30 seconds until they sizzle and become fragrant.
6. Add 1 finely chopped yellow onion and cook for 6-8 minutes, stirring occasionally, until golden brown.
7. Stir in 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 finely chopped green chili, cooking for 1 minute until aromatic.
8. Add 1 teaspoon ground coriander, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chili powder, stirring constantly for 30 seconds to toast the spices.
9. Mash the roasted pumpkin with a potato masher or fork until mostly smooth with some texture remaining.
10. Add the mashed pumpkin to the skillet along with 1 teaspoon salt, mixing thoroughly with the spice base.
11. Pour in 1/2 cup heavy cream and simmer for 5 minutes, stirring occasionally, until the mixture thickens slightly.
12. Remove from heat and stir in 2 tablespoons chopped cilantro.
You’ll love the creamy texture with just enough texture from the mashed pumpkin, and the warm spices really make this dish special. Try serving it with naan for dipping or over basmati rice for a complete meal that feels both comforting and exciting.
Pumpkin Pakora
Friendly reminder that pumpkin season isn’t just for pies! You can transform that cozy gourd into crispy, golden pakoras that’ll make your kitchen smell incredible. These little fritters are perfect for snacking while watching football or as a fun appetizer when friends come over.
Ingredients
– 2 cups pumpkin, peeled and grated
– 1 cup chickpea flour
– 1/4 cup rice flour
– 1 tbsp cornstarch
– 1 tsp baking powder
– 1 tsp salt
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/4 tsp asafoetida
– 1/2 cup water
– 4 cups vegetable oil
– 1/4 cup fresh cilantro, chopped
Instructions
1. Place the grated pumpkin in a clean kitchen towel and squeeze firmly to remove excess moisture.
2. Combine chickpea flour, rice flour, cornstarch, baking powder, salt, turmeric, red chili powder, and asafoetida in a large mixing bowl.
3. Add the squeezed pumpkin and chopped cilantro to the dry ingredients.
4. Gradually add water while mixing with your hands until the batter holds together when pressed.
5. Heat vegetable oil in a deep pot to 350°F, using a cooking thermometer to check the temperature.
6. Drop tablespoon-sized portions of batter into the hot oil, frying 4-5 pakoras at a time to avoid crowding.
7. Fry for 3-4 minutes until golden brown, flipping halfway through cooking.
8. Remove pakoras with a slotted spoon and drain on a wire rack set over a baking sheet.
9. Repeat with remaining batter, allowing oil to return to 350°F between batches.
10. Let pakoras rest for 2 minutes before serving.
Vibrantly golden and satisfyingly crisp, these pakoras deliver a wonderful contrast between the crunchy exterior and tender pumpkin inside. The subtle sweetness of the pumpkin plays beautifully against the warm spices, making them dangerously addictive. Try serving them with a cool mint chutney for dipping or crumble them over a fall salad for extra texture.
Pumpkin Dosa
Pumpkin dosa might sound unusual, but trust me—it’s the cozy, spiced twist your breakfast routine needs. You get all the crispiness of a classic dosa with a sweet, earthy pumpkin flavor that’s perfect for fall mornings. It’s easier to make than you think, and I’ll walk you through it step by step.
Ingredients
– 1 cup idli rice
– 1/4 cup urad dal
– 1/2 cup pumpkin puree
– 1/2 tsp fenugreek seeds
– 1 tsp salt
– 2 tbsp vegetable oil
Instructions
1. Rinse 1 cup idli rice, 1/4 cup urad dal, and 1/2 tsp fenugreek seeds together in cold water until the water runs clear.
2. Soak the rinsed mixture in 3 cups of water for 6 hours at room temperature.
3. Drain the soaked mixture and transfer it to a blender.
4. Blend the mixture on high speed for 4 minutes, scraping down the sides once, until it forms a smooth, slightly thick batter.
5. Pour the batter into a large bowl and stir in 1/2 cup pumpkin puree and 1 tsp salt until fully combined.
6. Cover the bowl with a lid or plastic wrap and let the batter ferment in a warm place (like an oven with the light on) for 8 hours, or until it has doubled in volume and looks bubbly.
7. Heat a non-stick skillet or cast-iron griddle over medium heat until a drop of water sizzles and evaporates immediately.
8. Lightly grease the skillet with 1/2 tbsp vegetable oil using a paper towel.
9. Pour 1/4 cup of batter onto the center of the skillet and immediately swirl it outward in a circular motion to form a thin, even 7-inch round.
10. Drizzle 1/2 tsp vegetable oil around the edges of the dosa.
11. Cook the dosa for 2 minutes, or until the edges lift easily and the bottom develops golden-brown spots.
12. Flip the dosa using a spatula and cook the other side for 1 minute, or until lightly golden.
13. Transfer the cooked dosa to a plate and repeat steps 8–12 with the remaining batter, greasing the skillet lightly before each dosa.
14. Serve the dosas immediately while hot and crisp.
Just out of the skillet, these dosas are wonderfully crisp with a soft, spiced center from the pumpkin. The golden edges give way to a subtle sweetness that pairs perfectly with chutney or sambar. For a fun twist, try folding them around scrambled eggs or avocado slices for a savory-stuffed breakfast.
Pumpkin Laddoo
Aren’t you craving something sweet and seasonal that’s surprisingly simple to make? Pumpkin laddoo brings all the cozy flavors of fall into bite-sized treats you can enjoy anytime. You’ll love how these little spheres pack so much warmth and spice in every bite.
Ingredients
– 2 cups pumpkin puree
– 1 cup granulated sugar
– 1 cup milk powder
– 1/2 cup ghee
– 1 tsp ground cardamom
– 1/4 cup chopped pistachios
Instructions
1. Heat 1/2 cup ghee in a heavy-bottomed pan over medium heat until melted.
2. Add 2 cups pumpkin puree to the pan and cook for 8-10 minutes, stirring constantly until the raw smell disappears.
3. Mix in 1 cup granulated sugar and continue cooking for another 5 minutes until the sugar dissolves completely.
4. Add 1 cup milk powder gradually while stirring continuously to prevent lumps from forming.
5. Cook the mixture for 12-15 minutes over medium-low heat, stirring frequently until it thickens and starts pulling away from the sides of the pan.
6. Stir in 1 tsp ground cardamom and mix thoroughly for 1 minute to distribute the flavor evenly.
7. Remove the pan from heat and let the mixture cool for 15-20 minutes until it’s warm enough to handle safely.
8. Grease your palms lightly with ghee to prevent sticking while shaping the laddoos.
9. Take approximately 2 tablespoons of the mixture and roll it between your palms to form smooth, round balls.
10. Press 1/4 cup chopped pistachios gently onto the surface of each laddoo for decoration and extra crunch.
11. Arrange the finished laddoos on a plate and let them set at room temperature for 30 minutes before serving.
Dense yet melt-in-your-mouth tender, these pumpkin laddoos deliver a perfect balance of earthy sweetness and warm cardamom spice. The subtle crunch from pistachios adds wonderful texture contrast to the smooth pumpkin base. Try serving them alongside chai tea or crumbling one over vanilla ice cream for an extra special dessert treat.
Pumpkin Chutney
You know how pumpkin always gets stuck in the pie and soup lane? Let’s break it free with this sweet and spicy chutney that’s perfect for shaking up your holiday table. It’s surprisingly easy to make and adds a festive touch to everything from cheese boards to roasted meats.
Ingredients
– 4 cups fresh pumpkin, peeled and diced into 1/2-inch cubes
– 1 cup granulated sugar
– 1/2 cup apple cider vinegar
– 1/2 cup yellow onion, finely chopped
– 1/4 cup golden raisins
– 2 tbsp fresh ginger, grated
– 1 tsp mustard seeds
– 1/2 tsp red pepper flakes
– 1/4 tsp ground cinnamon
Instructions
1. Combine the diced pumpkin, granulated sugar, and apple cider vinegar in a heavy-bottomed saucepan.
2. Stir over medium heat until the sugar completely dissolves, about 3-4 minutes.
3. Add the finely chopped yellow onion, golden raisins, grated fresh ginger, mustard seeds, red pepper flakes, and ground cinnamon to the saucepan.
4. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
5. Simmer uncovered for 45-50 minutes, stirring every 10 minutes to prevent sticking.
6. Check for doneness by pressing a pumpkin cube against the side of the pan—it should mash easily with slight resistance.
7. Remove the saucepan from heat and let the chutney cool completely in the pan for 1 hour.
8. Transfer the cooled chutney to clean glass jars while using a spatula to scrape all contents from the pan.
Keep this chutney refrigerated where it will thicken beautifully over 24 hours. Known for its chunky texture and balanced sweet-spicy profile, this pumpkin chutney shines when paired with sharp cheddar on crackers or as a glaze for holiday ham. The raisins plump up during cooking, creating little bursts of sweetness that complement the warm spices perfectly.
Pumpkin Upma
Wondering how to make your fall mornings cozier? You’ve got to try this pumpkin upma—it’s a savory Indian breakfast dish that’s perfect for using up that leftover pumpkin puree. Think of it as a spiced, comforting porridge that’ll warm you right up on chilly autumn days.
Ingredients
- 1 cup semolina
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 dried red chilies
- 10 curry leaves
- 1 medium onion, finely chopped
- 1 tablespoon ginger, minced
- 1 green chili, finely chopped
- 1 cup pumpkin puree
- 2 cups water
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 2 tablespoons cilantro, chopped
Instructions
- Heat a large skillet over medium heat for 2 minutes.
- Add 1 cup semolina to the dry skillet.
- Toast the semolina, stirring constantly, for 4-5 minutes until fragrant and lightly golden.
- Transfer the toasted semolina to a plate and set aside.
- In the same skillet, heat 2 tablespoons vegetable oil over medium heat.
- Add 1 teaspoon mustard seeds and cook until they begin to pop, about 30 seconds.
- Add 1 teaspoon cumin seeds, 2 dried red chilies, and 10 curry leaves.
- Sauté for 1 minute until the spices are fragrant.
- Add 1 medium chopped onion and cook for 4-5 minutes until translucent.
- Stir in 1 tablespoon minced ginger and 1 chopped green chili.
- Cook for 1 more minute until fragrant.
- Mix in 1 cup pumpkin puree and cook for 2 minutes, stirring constantly.
- Pour in 2 cups water and add 1 teaspoon salt.
- Bring the mixture to a boil over high heat.
- Reduce heat to low and gradually whisk in the toasted semolina.
- Cook for 3-4 minutes, stirring continuously, until the upma thickens and pulls away from the sides of the pan.
- Remove from heat and stir in 2 tablespoons lemon juice.
- Garnish with 2 tablespoons chopped cilantro.
Delightfully fluffy with a subtle sweetness from the pumpkin, this upma has a wonderful texture that’s neither too dry nor too wet. The warmth of ginger and chilies balances perfectly with the earthy pumpkin—try serving it topped with a dollop of yogurt or alongside some crispy papadum for extra crunch.
Pumpkin Bonda
Biting into a warm, crispy pumpkin bonda is one of fall’s simple pleasures. You get that satisfying crunch followed by a soft, spiced pumpkin filling that just melts in your mouth. These golden fritters are perfect for using up that extra can of pumpkin puree sitting in your pantry.
Ingredients
– 1 cup pumpkin puree
– 1/2 cup chickpea flour
– 1/4 cup rice flour
– 1 tbsp cornstarch
– 1 tsp baking powder
– 1 tsp cumin seeds
– 1/2 tsp turmeric powder
– 1/2 tsp red chili powder
– 1/4 tsp asafoetida
– 2 tbsp fresh cilantro, chopped
– 1 tsp salt
– 1/4 cup water
– 2 cups vegetable oil
Instructions
1. Combine pumpkin puree, chickpea flour, rice flour, cornstarch, baking powder, cumin seeds, turmeric powder, red chili powder, asafoetida, cilantro, and salt in a large mixing bowl.
2. Gradually add water while mixing until you achieve a thick, scoopable batter consistency.
3. Heat vegetable oil in a deep pot to 350°F, using a candy thermometer to monitor the temperature.
4. Test the oil temperature by dropping a small bit of batter – it should sizzle and rise to the surface immediately.
5. Use a tablespoon to scoop portions of batter and carefully drop them into the hot oil.
6. Fry 4-5 bondas at a time for 3-4 minutes until golden brown, flipping them halfway through cooking.
7. Remove bondas with a slotted spoon and drain on a wire rack lined with paper towels.
8. Let the bondas rest for 2 minutes before serving to allow the interior to set properly.
Let these pumpkin bondas cool just enough to handle before diving in. The crispy exterior gives way to a wonderfully soft, savory pumpkin center that’s packed with warm spices. Try serving them with a cool mint chutney or alongside your favorite soup for the ultimate cozy snack.
Pumpkin Poriyal
Diving into fall flavors doesn’t have to be complicated. This pumpkin poriyal brings warm spices and creamy texture to your table in under 30 minutes. You’ll love how simple it is to transform basic ingredients into something special.
Ingredients
– 2 cups pumpkin, peeled and cubed
– 1 tbsp coconut oil
– 1 tsp mustard seeds
– 1 tsp cumin seeds
– 2 dried red chilies
– 1 tbsp urad dal
– 1 sprig curry leaves
– 1/2 tsp turmeric powder
– 1/4 cup grated coconut
– 1 tsp salt
Instructions
1. Place the cubed pumpkin in a steamer basket over boiling water.
2. Steam the pumpkin for 12-15 minutes until fork-tender.
3. Heat coconut oil in a large pan over medium heat until shimmering.
4. Add mustard seeds and cook for 30 seconds until they start popping.
5. Add cumin seeds and toast for 15 seconds until fragrant.
6. Add dried red chilies and cook for 20 seconds until slightly darkened.
7. Add urad dal and cook for 45 seconds until golden brown.
8. Add curry leaves and cook for 15 seconds until crisp.
9. Stir in turmeric powder and cook for 10 seconds to bloom the flavor.
10. Add the steamed pumpkin to the pan and mix well with the spices.
11. Cook the mixture for 3-4 minutes, stirring occasionally.
12. Add grated coconut and salt, then mix thoroughly.
13. Cook for 2 more minutes until everything is well combined and heated through.
14. Remove from heat and transfer to a serving bowl.
You’ll notice the pumpkin becomes wonderfully creamy while still holding its shape. The toasted spices and coconut create this amazing nutty aroma that fills your kitchen. Try serving it alongside some fluffy rice or as a colorful side to grilled chicken for a complete meal that celebrates autumn’s best flavors.
Summary
Perfect for cozy fall cooking! These 20 spicy pumpkin recipes bring authentic Indian flavors to your kitchen with easy-to-follow instructions. We hope you’ll try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for later. Happy cooking!
