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Healthy and delicious pumpkin recipes

The beneficial properties of pumpkin are largely due to the high content of carotenoids. In addition, pumpkin contains a lot of fiber and vitamins.

By Elena Sunshine MagazinePublished about a year ago 7 min read

But it is important to know how to cook a pumpkin in order to preserve the maximum of its benefits. You can cook both the first, second, and dessert dishes from pumpkin.

With the onset of autumn, we have a particularly warm relationship with pumpkin: its cheerful red color, nutmeg spirit and sweetness help to cheer up. In cooking , pumpkin is applied: she can equally well as a vegetable — in soups and salads, and fruit — in all kinds of desserts.

Where her ability to gain sweetness and caramelize on fire comes in especially handy. A variety of shapes and colors allows you to make different recipes with pumpkin.

Large and round pumpkin fruits with their slightly watery flesh are better put on hot substantial stews with meat and cereals. And small nutmeg pumpkins are suitable for frivolous donuts, porridges and biscuits.

(1) - "Pumpkin belongs to the family Cucurbits, an economical vegetable that is globally cultivated. Different pumpkin fruit parts (seeds, peels, and flesh) are rich sources of micro and macro nutrients, including carbohydrates, fiber, amino acids, MUFA, PUFA, tocopherol, and carotenoids. The presence of various bioactive phytochemical compounds in pumpkin showed health-promising properties and may be used as an ingredient of choice in functional foods and pharmaceutical products. All of these components have an essential role in the body’s normal mechanism, and thus can aid in treating several diseases as functional therapeutic agents. Previous studies confirmed the significant role of pumpkins in managing and treating diabetes, cancer, liver disorders, cardiovascular diseases, and depression. Additionally, the use of cucurbits species as antioxidant, antimicrobial, anti-inflammatory, and anti-ulcerative properties has also been reported by researchers."

#1.Pumpkin, cottage cheese and sunflower muffins

Snack cheese muffins with pumpkin, quite hearty and mega-healthy. You can take them with you as a snack.

Ingredients for 6 servings:

Pumpkin 17.64oz

Chopped green onion 2 tablespoons

Chicken eggs 6 pcs.

Cottage cheese 3 tablespoons

Whole grain flour 8.82oz

Parmesan 3 tablespoons

Sunflower seeds 2 tablespoons

Poppy 1 tablespoon

Olive oil 2 tablespoons



Cooking time 40 minutes

Preheat the oven to 356F and grate the pumpkin. Chop the onion. Combine pumpkin, onion, eggs, cottage cheese, flour, butter. Grate most of the parmesan. Mix thoroughly.

Put squares of parchment (or muffin molds) into muffin molds. Spread the dough into molds. Grate the parmesan on top, sprinkle with seeds and poppy seeds. Put in the oven for 45-50 minutes. Enjoy your meal!

#2.Pumpkin pizza with chicken

This recipe is also good because it allows you to cook a beautiful and extraordinary dish that looks interesting on the table.

Ingredients for 6 servings:

Pumpkin 5.29oz

Zucchini 3.53oz

Chicken eggs 2 pcs.

Chicken fillet 7.0oz

Salt to taste

Cheese 5.29oz

Tomatoes 2 pcs.

Ground hot pepper to taste

Flour 5.29oz

Provencal herbs to taste

Chopped greens 1 tablespoon

Baking powder ½ tsp


Cooking time one hour 40 minutes

Grate the squash and pumpkin, add a little salt, squeeze out the excess juice. Add 1 egg, flour, baking powder, mix everything. Put the resulting mixture on parchment in the form of a circle.


Sprinkle with herbs on top. Lubricate the surface with a little beaten 1 raw yolk. Spread the tomato slices on top. Cut chicken fillet into small cubes, send tomato, salt, pepper, Provencal herbs to taste on top (I have Italian herbs).

Put the pizza in the oven, preheated to 356F for 30 minutes. Grate the cheese, after the time has elapsed, distribute it over the entire surface of the pizza and leave to bake in the oven for 7-10 minutes, until it melts.

Cool the finished pizza slightly, cut into pieces. Enjoy your meal!

#3. Pumpkin souffle pie

This pie is delicious!

Ingredients for 6 servings:

Cottage cheese filling:

Ricotta 14.11oz

Chicken eggs 2 pcs.

Sugar 2 tablespoons

Potato starch 1 tablespoon


Sugar 2 tablespoons

Chicken eggs 1 pc.

Flour 7.0oz

Baking powder 1 teaspoon

Butter 3.53oz

Pumpkin filling:

Pumpkin 14.11oz

Chicken eggs 2 pcs.

Sugar 1 tablespoon

Potato starch 1 tablespoon


Cooking time one hour 40 minutes

Prepare the dough. Melt the butter, cool slightly and mix with the egg and sugar. Add flour with baking powder and knead the dough well. Preparing the dough as usual in a blender. The dough turns out very nice! Put the dough on the surface and roll out on a sheet of baking paper.

Put the dough on paper in a detachable baking dish. Put it in the refrigerator for 30 minutes.

Grate the pumpkin on a coarse grater and boil for about 5 minutes in a small amount of water, stirring. Cool and drain excess liquid. Grind to a puree in a blender. Add two yolks, sugar and starch. Mix it up. Separately, beat the whites to peaks and enter into the pumpkin, stirring with smooth movements.


You can also accurately prepare the ricotta filling. Mix with egg yolks, sugar and starch. At the end, enter the whipped whites! Both fillings are ready.

Turn on the oven to warm up at 356F. Get the dough form out of the refrigerator and put pumpkin and cottage cheese fillings alternately in the center of the pie with spoons. Alternate until the ingredients are finished. Make sure that the filling does not go over the sides of the pie.

Cover the pie with parchment paper and bake in a preheated oven for 35 minutes. After the time has elapsed, remove the paper and bake for about 15 minutes at a temperature of 320F degrees. Keep an eye on your oven, but my pie is perfectly baked following exactly these baking recommendations.

Take the finished cake out of the oven and cool it. Already a little cooled down, the pie is quite easy to get out of the mold. Serve cold (although still a little warm, it's delicious). Enjoy your meal!

#4. The most delicate pumpkin cupcake with citrus fudge

In most recipes, the pumpkin is first stewed or baked. Here you just need to grate the raw pieces on a fine grater. The most delicate cupcake, juicy and very tasty!


For the test:

Pumpkins 7.0oz

Flour 8.82oz

Sugar 5.29oz

Large eggs 4 pcs

Vegetable oil 3.53oz

Baking powder 1 teaspoon

Vanilla to taste

Cinnamon to taste

A pinch of salt

For orange fudge:

Orange Juice 3.53oz

Sugar 2 tablespoons

Butter 2 tablespoons

1 teaspoon potato or corn starch

Nuts to taste


Cooking time 45 minutes

To begin, grate the pumpkin on a fine grater. Beat the eggs with sugar until creamy and white. Add pumpkin and vegetable oil to the eggs, without ceasing to beat. Then reduce the speed, add the sifted flour with baking powder, cinnamon and a pinch of salt, vanilla, beat until the dough is smooth.


Pour the dough into a cake pan and bake for about 45 minutes until the stick is dry. Prepare the glaze, combine the juice with sugar and butter, put on fire, heat up.

Take a cup, add starch, pour some juice there, mix, then pour into orange juice with butter and cook until thickened. Pour the finished cupcake with fudge and sprinkle with nuts. Enjoy your meal!

#5. Pumpkin pie

Autumn is the time of pies. We advise you to try this simple recipe for baking with pumpkin. We offer you an unusually tender, airy and fragrant pie.

Ingredients for 5 servings:


Flour 10.58oz

Butter 5.29oz

Water 7 tablespoons

Salt to taste

Sugar 1 tablespoon

White chocolate 1.76oz

Bitter black chocolate 1.76oz


Pumpkin 10.58oz

Chicken eggs 2 pcs.

Condensed milk 3 tablespoons

Powdered sugar 2 tablespoons

Ground cinnamon 1 teaspoon

Ground nutmeg 1/2 teaspoon

Liquid honey 2 teaspoons


Cooking time one hour 40 minutes

Half of the pumpkin, cut into two parts. Cover the baking sheet with parchment. Put the pumpkin skin down, grease the pulp with honey and put it in a preheated oven to 392F for 30-40 minutes.


Then add 1 tablespoon of water, and mix the dough. Water should be added carefully until the dough begins to gather into a lump. Next, wrap the dough in a film and put it in the refrigerator for an hour.

While the dough is resting, the pumpkin is baked. For the filling, you will need baked pulp. Put it in a deep bowl, and puree with an immersion blender.

Add condensed milk, nutmeg and cinnamon to the puree. Mix with a whisk. We put powdered sugar and eggs. And again mix thoroughly with a whisk. We cover the split form with parchment and put the dough into it. We level the sides with our hands.

Pour the filling on top. And put it in a preheated 356F oven for 45 minutes. Let the cake cool completely, and only then remove the ring. We decorate and fantasize the pie. Enjoy your meal!

(1) - Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin. Maria Batool, Muhammad Modassar Ali Nawaz Ranjha, Ume Roobab, Muhammad Faisal Manzoor, Umar Farooq, Hafiz Rehan Nadeem, Muhammad Nadeem, Rabia Kanwal, Hamada AbdElgawad, Soad K. Al Jaouni, Samy Selim, and Salam A. Ibrahim.


© 2022 Elena Petrova

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