Great Recipes to Make with Pumpkin

-

August 15, 2025

As autumn casts its golden light over us, the classic pairing of pumpkin and spice returns to center stage…here in cheesecake form.

At this time of year, pumpkin spice appears everywhere. From complex coffee shop lattes crowned with frothy, pumpkin spice-dusted foam to boutique shelves heavy with spiced candles, the aroma is inescapable. At TABLE, however, we prefer an elegantly DIY approach with delicious outcomes. This pumpkin cheesecake leans into warm, aromatic spices. Cinnamon, nutmeg, and clove signal fall’s arrival, especially when folded into a velvety cream cheese filling. A crisp ginger snap crust offers a subtle, buttery bite beneath. Baked slowly to preserve its silken texture, it’s a dessert that feels as special on a weeknight as it does after a holiday feast. If you bake one, we will join you. We will bring the the coffee beans, and the forks. And maybe a swirl of fresh whipped cream for the final flourish. Sharing the season’s best flavors is what makes them unforgettable.

Pumpkin Cheesecake Recipe

Print

Pumpkin Cheesecake with Gingersnap Crust

Author: Cheryl Alters Jamison

Ingredients

Scale

For the Crust:

1 3/4 cups (about 12 ounces) gingersnap cookie crumbs
2 tbsp packed brown sugar
¼ cup unsalted butter, melted

For the Filling:

Three 8-oz packages cream cheese, at room temperature
1 cup sugar
15-oz can pumpkin puree
3 large eggs plus 2 egg yolks, at room temperature
2 tsp pure vanilla extract or vanilla bean paste
1 tsp ground cinnamon
1 tsp ground ginger
1 tsp fine sea salt

Cook Mode Prevent your screen from going dark

Instructions

For the Crust:

Preheat the oven to 350 degrees.

Stir together the crumbs and sugar in a medium bowl. Mix in the butter.
Press mixture evenly into the bottom and about 1-inch up the sides of a 10-inch springform pan.
Bake crust 8 to 10 minutes, until slightly deeper in color. Set crust aside to cool.

For the Filling:

Blend cream cheese and sugar together in a stand mixer until smooth and somewhat fluffy.
Add the pumpkin, eggs, vanilla and spices. Mix until smooth, stopping once or twice to scrape down the sides of the bowl.
Pour filling over crust. Tap the pan gently a couple of times on the counter to release any air bubbles.
Bake cheesecake about 1 hour 15 minutes, until the cheesecake looks slightly puffed and burnished, and the center is just set. Tiny cracks may be visible at the outer edge.
Cool the cheesecake on a baking rack. After it has cooled 10 to 15 minutes, run a thin-bladed knife around the edge of the cheesecake to separate it from the pan sides. When cooled to room temperature, cover and refrigerate overnight. Slice and serve chilled.

Making your own Pumpkin Puree:

Preheat oven to 350 degrees.

Select a pumpkin of about 2 to 2½ pounds, grown for flavor rather than jack-o-lantern looks, perhaps a sugar pumpkin, cheese pumpkin, or other “pie” pumpkin.
Cut off the stem and slice the pumpkin into 4 or 6 wedges. Scoop out the seeds and stringy pulp.
Place wedges on a silicon mat-lined baking sheet. Bake for about 50 minutes, until very soft.
When cool enough to handle, scoop pumpkin meat away from the skins. Puree the pumpkin in a food processor. Remove any fibrous strings that remain. You should have about 2 cups of pumpkin puree, good for any of the recipes here that call for a 15-ounce can of pumpkin puree. It can be kept refrigerated for a few days or frozen for several months.

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Baked Baby Pumpkins

By

-

August 15, 2025

Baked baby pumpkins are the perfect use for those adorable mini-pumpkins, such as Little Jack Horners or Baby Boos. They look so festive and jaunty with their lids slightly askew when you serve them. These are perfect for a sit-down Sunday dinner with family and friends: they make a great impression and are guaranteed to get the autumn conversation going.

Serving Suggestions for Your Baked Baby Pumpkins

Serve these tasty gems with your favorite roasted meat or fish dish, alongside a serving of cold weather greens. The natural bitterness of kale and radicchio makes an excellent counterbalance with the earthy sweetness of roasted pumpkin.

Print

Baked Baby Pumpkins

Author: Cheryl Alters Jamison

Description

Decorate your fall plate with baked baby pumpkins.

Ingredients

Scale

6 miniature single-serving pumpkins, tops cut off “jack-o-lantern” style and seeded
Olive oil
Fine sea salt
6 tbsp (3/4 stick) unsalted butter
¼ cup packed brown sugar
½ tsp ground cinnamon
¼ tsp ground dried red chile, preferably New Mexican or ancho
¼ tsp ground coriander

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 degrees. Lightly oil a shallow baking dish.

Coat the pumpkins and their lids lightly with oil, inside and out.
Sprinkle the interiors of each lightly with salt.
Place the pumpkins in the dish and top each with its lid. Bake for 50 to 55 minutes, or until soft and lightly browned. Leave the oven on.
Melt the butter in a small pan over medium-low heat and mix in the brown sugar, cinnamon, red chile, and coriander. Drizzle the mixture inside each of the pumpkins. Replace the lids afterward. Bake for an additional 10 to 15 minutes, until very soft but still holding their shape. Serve hot.

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

By

-

August 15, 2025

Fall salads call for a bit of heft, for which chunks of fresh roasted pumpkin are perfect. Combine the pumpkin with bright bits of pomegranate and crumbles of cheese over sturdy greens, and top it all off with more pumpkin in the form of crunchy pepitas, or hulled pumpkin seeds. You can buy the pepitas, but instructions follow for preparing your own, if you wish. However you garnish the salad, and whatever other ingredients you use to customize it, your Roasted Pumpkin Salad is sure to be a hit on an autumn afternoon.

How Do You Roast a Pumpkin?

1. Prep the pumpkin

Preheat oven to 350 °F.
Slice the pumpkin in half and scoop out the seeds. Save them for roasting on their own!
Leave the skin on because it’s easier to separate the flesh from the skin after roasting.

2. Season the pumpkin

Place the halves flesh side up on a baking sheet.
Rub olive oil into the flesh and sprinkle a little salt. Or use vinaigrette dressing (see below).
If you’re feeling fancy, sprinkle a bit of sweet paprika on, as well.

3. Roast the pumpkin

Bake for 45–50 minutes, until soft (like a properly cooked potato).

4. Scoop and serve (or save)

Use immediately by placing the pumpkin making mashed pumpkin in a stand mixer, adding butter or olive oil, salt, black pepper, and a dash of dried sage. Or refrigerate in a sealed container until you’re ready to use it in a recipe like the Roasted Pumpkin Salad below!

5. Pair your Roasted Pumpkin Salad with a lovely wine!

A classic rosé from Provence, replete with minerality and dry with just a touch of fruit, will complement the natural sweetness of roasted pumpkin.

Print

Roasted Pumpkin Salad with Chèvre, Pomegranates, and Pepitas

Author: Cheryl Alters Jamison

Description

A salad that sings the flavors of fall.

Ingredients

Scale

For the Vinaigrette:

½ cup vegetable oil or other neutral-flavored oil
2 tbsp balsamic vinegar
1 tbsp rice vinegar or white vinegar
1 small shallot, minced
2 tsp sugar
¼ tsp fine sea salt

For the Salad:

One 2½– to 3-pound sugar or pie pumpkin, cut into 6 wedges and seeded
Several handfuls frisée or another sturdy green lettuce
Several handfuls red oak leaf lettuce, leaves of red endive or radicchio, or more frisée
6 oz creamy goat cheese like chèvre, crumbled
½ to ¾ cup pomegranate arils (about 1 pomegranate)
¼ cup toasted salted pepitas (hulled pumpkin seeds)
Flaky sea salt, such as Maldon, or fleur de sel

Cook Mode Prevent your screen from going dark

Instructions

For the Vinaigrette:

Place all the ingredients in a glass bowl and combine. Stir well with a small whisk or fork until the ingredients are mixed.
Taste and adjust the seasoning.

For the Salad:

Preheat the oven to 350 degrees. Grease a baking sheet or line it with a silicon mat.
Place the pumpkin slices on the baking sheet, brush each with about a teaspoon of vinaigrette and bake for 45 to 50 minutes, until soft.
Let cool briefly. Slice the wedge lengthwise into three thinner crescents, then slice the skin away from the pieces.
Arrange a bed of the greens on a platter or in a large shallow bowl. Tuck red lettuces around the greens. Tuck pumpkin pieces around and throughout the salad. Drizzle with more vinaigrette. Scatter cheese, pomegranate arils, and pepitas over the salad, sprinkle with salt, and serve.

To Prepare Pepitas from Pumpkin Seeds:

Rinse pumpkin goo away from the seeds as best you can.
Put seeds in a pan with water to cover by a couple of inches. Bring to a boil and boil for about 10 minutes.
Drain seeds and lay them out on a clean dishtowel or paper towels. Let cool and dry on the surface. Roll over the seeds lightly with a rolling pin or wine bottle. The outer shells will crack and, with your fingers, you can then work out the green seed pods, the pepitas.
Toss the pepitas with just a touch of oil. Sauté in a small heavy skillet until just fragrant, and sprinkle lightly with salt.

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

By

-

August 15, 2025

These ravioli and their accompaniments simply sing of autumn. The pumpkin filling is enveloped in wonton wrappers to make large pasta “pillows”. A ravioli crimper or other pastry trimmer can make a decorative edge, but you can also use the tines of a fork to seal the edges, too. The sage-scented sauce is simple, enriched with toasty brown butter. To make it, melt butter in a skillet, then continue to warm it long enough to color the milk solids and develop a nutty aroma.

Wonton Wrappers in a Ravioli Recipe?

Why not? Wonton wrappers are a clever shortcut for easy homemade ravioli, offering a delicate texture without the labor of rolling pasta from scratch. Their thinness ensures quick cooking, making them perfect for tender fillings like ricotta, spinach, or roasted pumpkin. Simply spoon the filling onto one wrapper, brush edges with water, top with another, and press or crimp to seal. They cook in no time: boil for just 2–3 minutes until translucent, then plate and baste gently with sauce. This simple swap saves time while delivering authentic flavor!

Print

Pumpkin-Stuffed Ravioli with Brown Butter, Sage, and Hazelnuts

Author: Cheryl Alters Jamison

Description

Pumpkin-Stuffed Ravioli bursts with creamy pumpkin.

Ingredients

Scale

For the Sauce:

4 tbsp (½ stick) unsalted butter
2 garlic cloves, sliced thinly
½ cup chicken or vegetable stock
1 tbsp minced fresh sage
¼ tsp fine sea salt, or more to taste

For the Pasta and Filling:

15-oz can pumpkin puree
¾ cup ricotta cheese
½ cup grated Parmigiano or Pecorino Romano cheese, or a combination of the two
3 oz finely chopped hazelnuts (about ½ cup)
1 tbsp minced fresh sage
½ tsp fine sea salt, or more to taste
About 40 wonton wrappers (have extras on hand in case some tear, or you end up with extra filling)

To garnish:

Shredded Parmigiano or Pecorino Romano cheese
¼ cup coarsely chopped hazelnuts, toasted in a dry skillet
Fresh sage leaves or sprigs

Cook Mode Prevent your screen from going dark

Instructions

For the Sauce:

Warm the butter in a small skillet over medium heat. Add the garlic and sauté it for a couple of minutes, until it just begins to color.
Remove the garlic with a slotted spoon and discard it. Continue heating the butter, stirring it frequently. The aroma will begin to turn nutty as the milk solids turn into golden brown specks.
Add the remaining sauce ingredients and simmer the mixture for several minutes to reduce the stock a bit and combine the flavors. Reserve.

For the Pasta and Filling:

Mix together in a medium bowl the pumpkin, cheeses, hazelnuts, sage and salt.
Spoon 1 scant tbsp of filling in the center of a wonton wrapper. Wet the edges of that wrapper and the edges of a second wrapper.
Top the filling with the second wrapper and press down firmly on each side to make a tight seal. Use the tines of a fork to crimp the edges, or use a decorative pastry cutter or ravioli crimper to further seal the edges.
Set the ravioli on a platter or baking sheet to dry out a bit while you form the remaining “pillows”.
Repeat with the remaining filling and wonton wrappers. The recipe makes about 20 large ravioli.
The ravioli can be cooked immediately or covered and refrigerated for up to a day.
Heat several quarts of salted water in a large saucepan or stockpot. When the water comes to a rolling boil, gently slide in the ravioli. Unless your pot is quite large, it may be easier to cook the ravioli in two batches, to make sure none stick together.
Cook just 3 to 5 minutes, until the dough is tender and no longer gummy. Scoop out ravioli with a slotted spoon and drain them gently. Transfer them to individual plates or shallow bowls.
Quickly reheat the sauce, stirring to combine it, and spoon it equally over the ravioli. Garnish each serving with cheese, a sprinkling of nuts, and sage leaves or sprigs.

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Haitian Pumpkin-Beef Soup (Joumou)

By

-

August 14, 2025

A symbol of Haitian independence and resilience, joumou is a hearty soup traditionally eaten on New Year’s Day. Initially, it was cooked by enslaved Africans for their white owners. Since Haiti’s liberation in 1804, it has represented freedom. The dish carries a UNESCO designation as an official symbol of the country’s cultural heritage. Often joumou is made with a very hefty turban squash, or other sizeable pumpkin. Starting with a can of pumpkin puree allows making a smaller batch of the soup while also eliminating the step of pureeing the pumpkin. You will need to make the pikliz, a piquant relish used in the soup and as an accompaniment, at least a day ahead. It keeps for weeks though, refrigerated.

What is pikliz?

Haitian pikliz, a fiery pickled slaw, emerged during Haiti’s colonial era, blending African, French, and Caribbean influences. While no exact “invention date” is recorded, it has been a staple for centuries, traditionally used to preserve vegetables in a hot climate. Recipes vary widely from family to family and chef to chef. Some use fiery Scotch bonnet peppers for maximum heat, others add garlic, thyme, or cloves for complexity. Cabbage, carrots, and vinegar remain constants, but the spice balance is deeply personal. Beloved in Haiti for its vibrant flavor and crunch, pikliz cuts through the richness of fried foods like griot, adding brightness, heat, and a taste of home to every bite.

Print

Haitian Pumpkin-Beef Soup (Joumou)

Author: Cheryl Alters Jamison

Ingredients

Scale

For the Pikliz:

1 to 3 habanero or Scotch bonnet chiles (depending on the firepower desired)
2 cups shredded cabbage
½ medium yellow onion, coarsely grated
1 medium carrot, coarsely grated
1 small celery rib, minced
1 green onion, with light green top, sliced thin
1½ tsp salt
½ tsp whole black peppercorns
2 whole cloves
1½ cups white or cider vinegar, or more as needed

For the Soup:

1 lb boneless beef chuck, cut into ½ cubes
Juice of 1 medium lime
1/3 cup pikliz
1 large shallot, minced
2 garlic cloves, minced
2 green onions, sliced, plus more for garnish
1 tsp fine sea salt, plus more to taste
½ teaspoon dried thyme
2 tbsp vegetable oil or other neutral-flavored oil
2 medium carrots, sliced
1 leek, dark green tops discarded
15-oz can pumpkin puree
5 cups water, or more as needed
6 oz red waxy potatoes, chunked
½ small cabbage, chunked
1 habanero or Scotch bonnet chile, whole, but with two slashes made in its sides
1 tsp fine sea salt, or more to taste
½ cup uncooked vermicelli or fideos

Cook Mode Prevent your screen from going dark

Instructions

For the Pikliz:

Wearing rubber gloves, remove the stems and seeds of the chiles and slice the pods into very thin strips.
Place the cabbage in a nonreactive bowl or jar and top with the chiles and the remaining ingredients.
Stir together and then push it down into the liquid. Add a bit more vinegar if the vegetable mixture isn’t fully covered. Cover the pikliz and refrigerate for at least 24 hours, stirring occasionally. Use leftover pikliz as a relish with grilled chicken or pork.

For the Soup:

Toss the beef together in a bowl or gallon-size zipper-lock bag with the lime juice. Add the pikliz, shallot, garlic, green onions, 1 tsp salt, and thyme. Let sit 30 minutes at room temperature, or up to 4 hours refrigerated.
Drain off any liquid from the meat, reserving the liquid. Add the oil to a stockpot or Dutch oven and warm over medium-high heat. Add one-half of the beef cubes and sear. Scrape out beef with a spatula onto a plate. Add the remaining beef and sear it.
Return the first batch of beef to the pot and reduce the heat to medium. Add the carrots and leek and cook until vegetables soften, about 5 minutes. Stir in the pumpkin, water, and any remaining marinade. Simmer covered about 15 minutes.
Mix in the potatoes, cabbage, chile, and salt. Simmer together covered for about 30 minutes more, or until flavors are melded, beef is tender, and all vegetables are soft. Add a bit more water if needed to have a soupy consistency.
Stir in the vermicelli and continue cooking uncovered at a simmer for an additional 5 to 10 minutes, until vermicelli is tender. Discard the habanero chile.
Spoon soup into bowls. Top each with a spoonful of pikliz or pass it alongside at the table.

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by David Bryce

Subscribe to TABLE Magazine’s print edition.

Eggplant Recipes That Are Simple But Delicious

By

Kylie Thomas

-

August 14, 2025

A mouthwatering plate of sweet fried eggplants, a delicious dish traditionally enjoyed during Hannukah celebrations.

It doesn’t take much to cook up an eggplant recipe that tastes like it came from a 5-star kitchen. With just a few eggplants from your local farmers market, you can make anyone a fan of eggplant. A blend of seasonings, various cooking methods, and a bit of passion, take this vegetable from basic to brilliant. Let us know if you still see eggplant the same way after making a couple of these simple recipes.

Eggplant Recipes That Are Simple But Delicious

Smoked Eggplant with Tomato Sauce (Batarsh and Tomato Ragout)

The traditional flavors of the Middle East dress up eggplant in this Batarsh and Tomato Ragout recipe. A savory tomato sauce coats wood-fired eggplant in a spread that you’ll want to eat by the spoonful. It tastes wonderfully complex, but it’s easier to put together than you’d think.

Savory Eggplant Jam with Homemade Crackers

A plate holds an Eggplant Jam that sits beside an array of placed homemade crackers on another small plate. Try Savory Eggplant Jam with Homemade Crackers as a snack or appetizer for a dinner party. You’ll fall for the delicate, savory flavor and crispy crunch of perfectly made crackers. Though if you are looking to ditch the extra carbs, you can always exchange the homemade crackers for carrot sticks or other vegetables.

Low-Carb Eggplant Napoleon

This healthy lunch option takes roasted or pan-fried eggplant slices and slathers them in hummus-sour cream, greek yogurt, and tomatoes, olives, and sesame seeds. The best part is you don’t have to worry about the breading of regular Eggplant Napoleon, though you will still get the same great flavor and crisp.

Sticky Eggplant with Pickled Garlic Blossoms

Japanese eggplants, bathed in a sweet-and-spicy gravy of Indonesian sambal, Thai chili sauce, hoisin sauce, soy, red pepper, and honey alongside pickled garlic blossoms. This dish will take you on a quick trip to Southeast Asia.

Rabbit Confit with Chanterelle Mushrooms and Eggplant Compote

This recipe may look complicated at first glance, but when you break down each element, it’s clear that you’ll be able to put together a dinner that’s impressive and simple to master. The Eggplant Compote is truly the star here and can be cooked in less than half an hour to add to any dish of your choosing.

Sweet Fried Eggplants

Honey is the key to making these eggplants so delectable. Withis quick snack will be your go to for in between lunch and dinner or even breakfast and lunch. Or, you can also serve it along with a salad and make a vegetarian meal out of this recipe.

Martha Stewart-Inspired Stacked Eggplant Parmesan

One of our favorite eggplant recipes is this Martha Stewart-Inspired Eggplant Parmesan Stacks. These crispy stacks consist of thinly sliced eggplant, savory tomato sauce, parmesan, mozzarella, and basil, along with a homemade béchamel sauce.

Eggplant and Smoked Mozzarella Tart

Each slice of this Eggplant and Smoked Mozzarella Tart offers an unforgettable blend of textures and tastes. It’s the perfect vegetarian recipe to anchor a light lunch, impress guests at a dinner party, or simply treat yourself.

Story by Kylie Thomas

Subscribe to TABLE Magazine‘s print edition.

Martha Stewart-Inspired Asparagus, Leek, and Jarlsberg Quiche

By

-

August 14, 2025

A Martha Stewart-Inspired Asparagus Leek and Jarlsberg Quiche with a slice taken out of it, sitting on a black plate.

Inspired by Martha Stewart’s Asparagus, Leek, and Gruyere Quiche recipe, this elegant Asparagus, Leek, and Jarlsberg Quiche offers a delightful twist on a brunch staple.

What’s Different About Our Recipe?

While honoring the timeless combination of tender asparagus and sweet leeks, this recipe also uses rich, nutty Jarlsberg cheese. This produces a distinctly savory and satisfying flavor that you look for in a brunch item. The buttery, flaky crust and creamy filling produce make it a sophisticated centerpiece for any celebratory brunch or a light, yet indulgent, dinner.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Slow Cooker Tom Kha Gai

By

-

August 14, 2025

A grey bowl full of a Martha Stewart Slow Cooker Tom Kha Gai with leafy greens garnish sits on a green picnic table.

Martha Stewart knows how to use a slow cooker, and her Tom Kha Gai recipe proves it. Many versions of this soup are made on the stovetop. In this version, however, the slow cooker deepens the flavors. Aromatic lemongrass and kaffir lime leaves fully infuse the broth over a longer cooking time. This patient preparation results in a soup with exceptionally tender chicken as well as a complex, aromatic broth that will transport your taste buds directly to Thailand.

One of Veda Sankaran’s modifications to Martha’s recipes involves heat! Thai cooking embraces the spicy side of life, and Veda’s ingredient list allows for more of that deliciousness to reach your taste buds.

What is Tom Kha Gai?

Tom Kha Gai originates in Thailand as a creamy coconut soup. Much like other Thai cuisine, this soup’s flavor comes from a wonderful layering of ingredients. The name Tom Kha Gai translates to “galangal chicken soup.” The main flavors in the broth include galangal (similar to ginger), lemongrass, and kaffir lime leaves. The soup is also full of chicken, mushrooms, and other vegetables like carrot and scallion, all of which simmer in the coconut broth. While it shares some similarities with Tom Yum soup, Tom Kha Gai is milder and creamier due to the coconut milk.

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.

Martha Stewart-Inspired Soft and Chewy Chocolate Chip Cookies

By

-

August 14, 2025