25 Cozy Fall Dinners with Pumpkins and Apples

Food-sec.com – These cozy fall dinners with pumpkins and apples are everything the season calls for. When the leaves turn and the air gets crisp, only a warm and hearty dinner truly satisfies. Pumpkins and apples are the true stars of fall cooking. They bring natural sweetness, rich texture, and deep warmth to every dish.

From velvety soups and hearty stews to stuffed pastas and comforting casseroles, these recipes will keep your table full and your family happy all season long.

1. Pumpkin and Apple Harvest Soup

This soup is thick, sweet, and earthy all at once. Roasted pumpkin blends with tart apple for a bowl that tastes like the best day of fall. A swirl of cream on top makes it feel fancy with almost no effort.

Ingredients

• 2 lbs sugar pumpkin, peeled and cubed
• 2 large Granny Smith apples, peeled and chopped
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• Salt and black pepper to taste
• Pumpkin seeds for garnish

Instructions

• Preheat oven to 400 degrees F. Toss pumpkin cubes with 1 tbsp olive oil, salt, and pepper.
• Roast pumpkin on a baking sheet for 25 minutes until tender and golden.
• Heat remaining oil in a large pot over medium heat. Add onion and cook for 5 minutes until soft.
• Add garlic and cook for 1 more minute.
• Add roasted pumpkin, apples, broth, cinnamon, nutmeg, and ginger. Bring to a boil.
• Reduce heat and simmer for 20 minutes until apples are fully tender.
• Use an immersion blender to puree the soup until smooth.
• Stir in heavy cream and adjust seasoning.
• Serve hot with pumpkin seeds on top.

2. Apple Cider Braised Pork with Roasted Pumpkin

Tender pork shoulder slow braised in apple cider with chunks of roasted pumpkin creates a meal that fills the whole house with warmth. The cider reduces into a sticky glaze that coats every bite.

Ingredients

• 3 lbs pork shoulder, cut into chunks
• 2 cups apple cider
• 1 lb sugar pumpkin, peeled and cubed
• 2 apples, cored and quartered
• 1 large onion, sliced
• 4 cloves garlic
• 2 sprigs fresh thyme
• 1 tbsp brown sugar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Season pork chunks generously with salt and pepper.
• Heat oil in a Dutch oven over high heat. Sear pork on all sides until browned, about 8 minutes.
• Remove pork and set aside. Add onion and garlic to the pot and cook for 3 minutes.
• Pour in apple cider and scrape up any brown bits from the bottom.
• Add pork back in along with thyme, brown sugar, and pumpkin cubes.
• Cover and cook over low heat for 2.5 hours until pork is fork tender.
• Add apple quarters in the last 30 minutes of cooking.
• Remove lid and simmer for 10 more minutes to thicken the sauce.
• Serve over mashed potatoes or egg noodles.

3. Pumpkin and Apple Stuffed Acorn Squash

Halved acorn squash becomes the bowl for a savory pumpkin and apple filling. Wild rice, dried cranberries, and warm spices make this dish feel like a complete fall celebration in every single bite.

Ingredients

• 2 medium acorn squash, halved and seeded
• 1 cup cooked wild rice
• 1/2 cup pumpkin puree
• 1 large apple, diced small
• 1/4 cup dried cranberries
• 1/4 cup pecans, chopped
• 2 tbsp butter
• 1 tsp cinnamon
• 1/2 tsp sage
• 2 tbsp maple syrup
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees F. Brush cut sides of squash with butter and season with salt.
• Place squash cut side down on a baking sheet. Roast for 35 minutes.
• Meanwhile, melt remaining butter in a skillet. Add apple and cook for 3 minutes.
• Mix in pumpkin puree, wild rice, cranberries, pecans, cinnamon, sage, and maple syrup.
• Season the filling with salt and pepper.
• Flip squash halves over. Fill each cavity with the pumpkin apple mixture.
• Return to oven and bake for another 15 minutes until filling is hot.
• Drizzle with extra maple syrup before serving.

4. Pumpkin Mac and Cheese with Apple Breadcrumbs

Creamy pumpkin cheese sauce coats every noodle in this grown up mac and cheese. A crunchy apple and herb breadcrumb topping adds a sweet contrast that makes this comfort food truly unforgettable.

Ingredients

• 1 lb elbow macaroni
• 1 cup pumpkin puree
• 2 cups sharp cheddar, shredded
• 1 cup Gruyere cheese, shredded
• 2 cups whole milk
• 2 tbsp butter
• 2 tbsp flour
• 1 small apple, finely diced
• 1 cup panko breadcrumbs
• 1 tsp fresh thyme
• 1/2 tsp smoked paprika
• Salt and pepper to taste

Instructions

• Cook macaroni according to package directions. Drain and set aside.
• Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute.
• Slowly whisk in milk until smooth. Cook for 3 minutes until slightly thickened.
• Stir in pumpkin puree, cheddar, and Gruyere. Season with paprika, salt, and pepper.
• Mix cooked pasta into the cheese sauce.
• Pour into a greased 9×13 baking dish.
• In a small bowl mix breadcrumbs, diced apple, and thyme. Sprinkle over the top.
• Bake at 375 degrees F for 25 minutes until top is golden and crispy.
• Let rest 5 minutes before serving.

5. Slow Cooker Pumpkin Apple Chili

This chili breaks the mold. Pumpkin adds body and a mild sweetness that balances the smoky spices. Chunks of apple brighten every spoonful and pair beautifully with the beans and ground turkey.

Ingredients

• 1 lb ground turkey
• 1 can (15 oz) pumpkin puree
• 1 large apple, peeled and diced
• 1 can (15 oz) kidney beans, drained
• 1 can (15 oz) diced tomatoes
• 1 cup chicken broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• Salt to taste

Instructions

• Brown ground turkey in a skillet over medium heat. Drain excess fat.
• Add turkey to the slow cooker along with all remaining ingredients.
• Stir everything together until well combined.
• Cook on low for 6 to 8 hours or high for 3 to 4 hours.
• Taste and adjust seasoning before serving.
• Serve with sour cream, shredded cheese, and crusty bread.

6. Pumpkin Risotto with Caramelized Apples

Stirring pumpkin puree into creamy arborio rice creates a risotto with a gorgeous orange hue and deep earthy flavor. Caramelized apple slices on top add a sweet and buttery finish that feels truly elegant.

Ingredients

• 1.5 cups arborio rice
• 1 cup pumpkin puree
• 2 apples, thinly sliced
• 5 cups warm chicken broth
• 1 cup dry white wine
• 1 shallot, minced
• 3 tbsp butter
• 1/2 cup Parmesan cheese, grated
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp fresh sage, chopped
• Salt and pepper to taste

Instructions

• Melt 2 tbsp butter in a large pan. Add shallot and cook for 2 minutes.
• Add arborio rice and toast for 1 minute, stirring constantly.
• Pour in white wine and stir until absorbed.
• Add warm broth one ladle at a time, stirring and waiting for each addition to absorb. This takes about 20 minutes.
• Stir in pumpkin puree, Parmesan, sage, salt, and pepper.
• In a separate pan, melt remaining butter. Add apple slices, brown sugar, and cinnamon.
• Cook apples over medium heat for 5 minutes until golden and caramelized.
• Plate risotto and top with caramelized apples. Serve immediately.

7. Apple and Pumpkin Shepherd’s Pie

This fall twist on shepherd’s pie layers a savory pumpkin and apple meat filling under a cloud of fluffy mashed potatoes. Every bite has warmth, sweetness, and the hearty satisfaction of a true comfort meal.

Ingredients

• 1.5 lbs ground lamb or beef
• 1/2 cup pumpkin puree
• 1 large apple, peeled and diced
• 1 cup frozen peas
• 1 carrot, diced
• 1 onion, diced
• 2 tbsp tomato paste
• 1 cup beef broth
• 1 tsp Worcestershire sauce
• 2 lbs Yukon gold potatoes, boiled and mashed
• 4 tbsp butter
• 1/2 cup warm milk
• Salt and pepper to taste

Instructions

• Preheat oven to 400 degrees F.
• Brown ground meat in a skillet. Add onion and carrot and cook for 5 minutes.
• Stir in pumpkin puree, apple, tomato paste, broth, and Worcestershire sauce.
• Simmer for 10 minutes until slightly thickened. Add peas and season well.
• Transfer meat filling to a 9×13 baking dish.
• Make mashed potatoes with butter and milk. Season with salt and pepper.
• Spread mashed potatoes evenly over the meat filling.
• Bake for 25 minutes until top is golden and edges are bubbling.
• Let rest for 10 minutes before serving.

Read To: 25 High Protein Dinner Recipes for Gym Lover Should Try

8. Pumpkin and Apple Flatbread Pizza

This is the fall pizza you never knew you needed. Pumpkin puree takes the place of tomato sauce and pairs perfectly with crispy pancetta, caramelized onions, and sweet apple slices under a blanket of melted cheese.

Ingredients

• 2 flatbread crusts or store bought naan
• 1/2 cup pumpkin puree
• 1 apple, very thinly sliced
• 4 oz pancetta or bacon, cooked and crumbled
• 1 cup shredded mozzarella cheese
• 1/2 cup caramelized onions
• 1/4 cup crumbled gorgonzola cheese
• 1 tbsp olive oil
• 1 tsp fresh rosemary
• Honey for drizzling
• Salt and pepper to taste

Instructions

• Preheat oven to 425 degrees F.
• Brush flatbreads lightly with olive oil.
• Spread a thin layer of pumpkin puree over each flatbread.
• Top with mozzarella, caramelized onions, and pancetta.
• Arrange apple slices over the top.
• Sprinkle with gorgonzola and rosemary.
• Bake for 12 to 15 minutes until cheese is bubbly and edges are crisp.
• Drizzle with honey and serve immediately.

9. Roasted Pumpkin and Apple Grain Bowl

This nourishing grain bowl is built for fall. Farro forms a nutty base topped with caramelized pumpkin, crisp apple slices, toasted walnuts, and a warm maple tahini dressing that ties everything together.

Ingredients

• 1 cup farro, cooked
• 2 cups pumpkin, cubed and roasted
• 1 apple, thinly sliced
• 1/4 cup walnuts, toasted
• 2 cups arugula
• 2 tbsp tahini
• 2 tbsp maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 2 tbsp warm water
• Salt and pepper to taste
• Pumpkin seeds for topping

Instructions

• Cook farro according to package directions. Season with salt.
• Toss pumpkin cubes with olive oil, salt, and pepper. Roast at 400 degrees F for 25 minutes.
• Make the dressing by whisking tahini, maple syrup, apple cider vinegar, and warm water together.
• Divide farro between two bowls.
• Top with arugula, roasted pumpkin, and apple slices.
• Add toasted walnuts and pumpkin seeds.
• Drizzle generously with the maple tahini dressing.
• Serve right away or keep dressing on the side.

10. Pumpkin Apple Stuffed Pasta Shells

Giant pasta shells stuffed with a creamy pumpkin ricotta and apple filling are baked in a sage brown butter sauce until golden. This dish is rich, cozy, and looks far more impressive than the effort it takes.

Ingredients

• 20 jumbo pasta shells, cooked
• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 1 apple, peeled and finely diced
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 1/2 tsp nutmeg
• 6 tbsp butter
• 8 fresh sage leaves
• 1/2 cup heavy cream
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees F.
• Mix pumpkin puree, ricotta, apple, Parmesan, egg, nutmeg, salt, and pepper in a bowl.
• Fill each pasta shell with a generous scoop of the pumpkin mixture.
• Arrange filled shells in a greased baking dish.
• Melt butter in a small pan over medium heat. Add sage leaves and cook until butter turns golden brown.
• Pour sage brown butter and heavy cream over the shells.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake for another 10 minutes until top is bubbling.
• Serve with extra Parmesan.

11. Pumpkin Apple Chicken Skillet

This one pan dinner comes together fast and tastes like you spent hours on it. Juicy chicken thighs cook right alongside pumpkin and apple in a savory rosemary and cider pan sauce.

Ingredients

• 4 bone in chicken thighs
• 1.5 cups pumpkin, cubed
• 2 apples, cored and cut into wedges
• 1/2 cup apple cider
• 1/2 cup chicken broth
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

• Season chicken thighs generously with salt and pepper.
• Heat oil in a large oven safe skillet over medium high heat.
• Sear chicken skin side down for 6 minutes until skin is golden and crispy.
• Flip and sear other side for 3 minutes. Remove and set aside.
• Add garlic to skillet and cook for 30 seconds.
• Pour in apple cider and broth. Whisk in Dijon mustard and rosemary.
• Add pumpkin cubes and apple wedges to the skillet.
• Nestle chicken on top skin side up.
• Transfer to a 400 degree F oven and roast for 30 minutes.
• Serve straight from the skillet.

12. Creamy Pumpkin and Apple Pasta

This pasta is everything a fall weeknight dinner should be. Silky pumpkin cream sauce coats wide pappardelle noodles while bits of sauteed apple and crispy sage add texture and depth in every single forkful.

Ingredients

• 12 oz pappardelle pasta
• 1 cup pumpkin puree
• 1 large apple, peeled and diced
• 1 cup heavy cream
• 1/2 cup Parmesan cheese, grated
• 3 tbsp butter
• 1 shallot, minced
• 2 cloves garlic, minced
• 8 sage leaves
• 1/4 tsp nutmeg
• Salt and pepper to taste

Instructions

• Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
• Melt 2 tbsp butter in a large skillet over medium heat.
• Fry sage leaves until crispy, about 1 minute. Remove and set aside.
• Add shallot and garlic to butter. Cook for 2 minutes.
• Add apple and cook for 3 minutes until slightly softened.
• Stir in pumpkin puree, heavy cream, and nutmeg. Simmer for 5 minutes.
• Add Parmesan and stir until melted. Season with salt and pepper.
• Toss pasta in the sauce, adding pasta water as needed to loosen.
• Top with crispy sage and extra Parmesan.

13. Pumpkin Apple Beef Stew

Hearty beef stew gets a fall upgrade with the addition of pumpkin and apple. The pumpkin melts into the broth and thickens it naturally while the apple adds a gentle sweetness that balances the bold beef flavor.

Ingredients

• 2 lbs beef chuck, cut into 1 inch cubes
• 1 cup pumpkin, cubed
• 1 apple, peeled and diced
• 3 carrots, sliced
• 2 potatoes, cubed
• 1 onion, diced
• 3 cups beef broth
• 1 cup red wine
• 3 tbsp tomato paste
• 2 tbsp olive oil
• 2 tbsp flour
• 2 cloves garlic, minced
• 1 tsp thyme
• Salt and pepper to taste

Instructions

• Toss beef cubes with flour, salt, and pepper.
• Heat oil in a Dutch oven over high heat. Brown beef in batches, about 4 minutes per side.
• Remove beef and add onion and garlic. Cook for 3 minutes.
• Add tomato paste and cook for 1 minute.
• Pour in red wine and scrape up brown bits.
• Add broth, beef, carrots, potatoes, and thyme. Bring to a boil.
• Reduce heat, cover, and simmer for 1 hour.
• Add pumpkin and apple. Cook uncovered for another 30 minutes.
• Adjust seasoning and serve with crusty bread.

14. Pumpkin Apple Lentil Dal

This fall inspired dal is warm, comforting, and deeply satisfying. Red lentils simmer with pumpkin and apple in a fragrant blend of Indian spices to create a bowl that is nourishing, beautiful, and very easy to make.

Ingredients

• 1.5 cups red lentils
• 1 cup pumpkin puree
• 1 apple, peeled and grated
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 2 tbsp coconut oil
• Salt and pepper to taste
• Fresh cilantro for serving

Instructions

• Heat coconut oil in a large pot over medium heat.
• Add onion and cook for 5 minutes. Add garlic and ginger and cook for 1 more minute.
• Add curry powder, turmeric, and cumin. Stir and cook for 30 seconds.
• Add red lentils and stir to coat with spices.
• Pour in coconut milk and vegetable broth. Bring to a boil.
• Stir in pumpkin puree and grated apple.
• Reduce heat and simmer for 20 minutes until lentils are soft.
• Season with salt and pepper.
• Serve over basmati rice with fresh cilantro and naan.

Read to: Dump-and-Bake Chicken Tzatziki Rice Recipe (Easy One-Pan Dinner)

15. Apple Glazed Pork Tenderloin with Pumpkin Puree

A simple apple cider glaze turns an everyday pork tenderloin into a show stopping fall dinner. Served over silky pumpkin puree with roasted apple slices, this plate looks and tastes like something from a fine restaurant.

Ingredients

• 1.5 lbs pork tenderloin
• 1 cup apple cider
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tbsp soy sauce
• 2 apples, sliced into wedges
• 2 cups pumpkin puree
• 4 tbsp butter
• 1/4 cup heavy cream
• 1/2 tsp cinnamon
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Preheat oven to 425 degrees F. Season pork with salt and pepper.
• Simmer apple cider, brown sugar, Dijon, and soy sauce in a pan until reduced by half to make the glaze.
• Heat oil in oven safe skillet. Sear pork on all sides for 4 minutes.
• Brush pork with apple glaze. Nestle apple wedges around the pork.
• Roast for 18 to 20 minutes until internal temp reaches 145 degrees F.
• Brush with glaze twice during roasting.
• Heat pumpkin puree with butter, heavy cream, and cinnamon. Season with salt.
• Let pork rest for 5 minutes before slicing.
• Serve sliced pork and apples over warm pumpkin puree.

16. Pumpkin Apple Frittata

This fall frittata is a quick and impressive dinner for any night of the week. Creamy eggs baked with pumpkin, sweet apple, fresh herbs, and tangy goat cheese create a dish that is simple, stunning, and full of flavor.

Ingredients

• 8 large eggs
• 1/2 cup pumpkin puree
• 1 apple, thinly sliced
• 3 oz goat cheese, crumbled
• 1/4 cup milk
• 1 onion, thinly sliced
• 2 tbsp butter
• 1 tsp fresh thyme
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Fresh chives for serving

Instructions

• Preheat oven broiler to high.
• Whisk eggs, milk, pumpkin puree, cinnamon, salt, and pepper in a bowl.
• Melt butter in a 10 inch oven safe skillet over medium heat.
• Cook onion for 8 minutes until softened and lightly caramelized.
• Arrange apple slices over onions and sprinkle with thyme.
• Pour egg mixture over the top.
• Cook without stirring for 3 to 4 minutes until edges start to set.
• Scatter goat cheese over the top.
• Transfer to broiler and cook for 3 to 4 minutes until puffed and golden.
• Slice like a pizza and garnish with fresh chives.

17. Pumpkin and Apple Stuffed Pork Chops

Thick cut pork chops stuffed with a savory apple and pumpkin mixture then pan seared and finished in the oven make a memorable fall dinner. The stuffing stays juicy and fragrant as everything cooks together.

Ingredients

• 4 thick cut boneless pork chops
• 1 apple, peeled and finely diced
• 1/2 cup pumpkin puree
• 1/4 cup breadcrumbs
• 2 tbsp fresh sage, chopped
• 2 tbsp butter
• 1/4 cup apple juice
• 1 tbsp brown sugar
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

• Preheat oven to 375 degrees F.
• Cut a pocket into each pork chop by slicing horizontally through the middle.
• Melt 1 tbsp butter. Saute apple with sage for 2 minutes.
• Mix sauteed apple with pumpkin puree and breadcrumbs. Season with salt and pepper.
• Stuff each pork chop generously with the pumpkin apple mixture. Secure with toothpicks.
• Season outside of chops with salt and pepper.
• Heat oil in oven safe skillet. Sear chops for 3 minutes per side.
• Add apple juice and brown sugar to the pan. Dot with remaining butter.
• Transfer to oven and bake for 18 minutes until cooked through.
• Rest for 5 minutes before serving.

18. Pumpkin Apple Gnocchi with Brown Butter

Soft pillowy pumpkin gnocchi tossed in a nutty brown butter sauce with caramelized apple and crispy walnuts is fall cooking at its very best. This dish feels luxurious but uses ingredients you likely already have.

Ingredients

• 1 cup pumpkin puree
• 1 cup ricotta cheese
• 1.5 cups all purpose flour
• 1 egg
• 1/2 cup Parmesan, grated
• 1 apple, thinly sliced
• 6 tbsp butter
• 1/4 cup walnuts, roughly chopped
• 8 fresh sage leaves
• 1/4 tsp nutmeg
• Salt to taste

Instructions

• Mix pumpkin puree, ricotta, egg, Parmesan, nutmeg, and salt in a bowl.
• Add flour gradually and mix until a soft dough forms.
• Roll dough into ropes and cut into 1 inch pieces.
• Cook gnocchi in salted boiling water until they float, about 2 to 3 minutes. Remove with a slotted spoon.
• Melt butter in a large skillet over medium heat until golden brown.
• Add sage and fry for 30 seconds. Add walnuts and cook for 1 minute.
• Add apple slices and cook for 2 minutes.
• Toss gnocchi in the brown butter sauce.
• Serve immediately with extra Parmesan.

19. Pumpkin Apple Butternut Squash Tagine

This Moroccan inspired tagine combines pumpkin, butternut squash, and sweet apple with warm spices, chickpeas, and dried apricots for a deeply aromatic and comforting meal. Serve it over couscous for a full fall feast.

Ingredients

• 1 cup pumpkin, cubed
• 1 cup butternut squash, cubed
• 1 apple, peeled and diced
• 1 can (15 oz) chickpeas, drained
• 1/2 cup dried apricots
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp cinnamon
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• Salt and pepper to taste
• Fresh cilantro and couscous for serving

Instructions

• Heat olive oil in a large heavy pot over medium heat.
• Add onion and cook for 5 minutes until soft.
• Add cinnamon, cumin, coriander, and turmeric. Stir and cook for 1 minute.
• Add pumpkin, butternut squash, and apple. Stir to coat with spices.
• Pour in diced tomatoes and vegetable broth. Bring to a boil.
• Add chickpeas and dried apricots.
• Reduce heat, cover, and simmer for 35 minutes until vegetables are tender.
• Season with salt and pepper.
• Serve over couscous with fresh cilantro.

20. Pumpkin Apple Sausage Casserole

This hearty casserole is the kind of dinner that empties the pan every time. Spicy Italian sausage, sweet apple, and roasted pumpkin bake together with white beans and herbs in a rich tomato base.

Ingredients

• 1 lb Italian sausage, sliced
• 1.5 cups pumpkin, cubed
• 1 large apple, diced
• 1 can (15 oz) white cannellini beans, drained
• 1 can (14 oz) crushed tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• 1 tsp fennel seeds
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for topping

Instructions

• Preheat oven to 375 degrees F.
• Heat oil in a large oven safe pan. Brown sausage slices for 3 minutes per side. Remove and set aside.
• Add onion to the same pan and cook for 4 minutes.
• Add garlic, fennel seeds, and Italian seasoning. Cook for 1 minute.
• Stir in crushed tomatoes and chicken broth.
• Add pumpkin cubes, apple, and white beans. Stir well.
• Nestle sausage pieces back into the mixture.
• Cover and bake for 30 minutes. Remove lid and bake 10 more minutes.
• Garnish with fresh parsley and serve with bread.

21. Pumpkin Apple Ramen

This cozy ramen swaps the usual broth for a pumpkin miso base that is rich, silky, and deeply satisfying. Thin apple slices and a soft boiled egg on top make each bowl a beautiful and warming fall experience.

Ingredients

• 2 servings ramen noodles
• 1 cup pumpkin puree
• 1/2 cup apple, thinly sliced
• 4 cups chicken broth
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 soft boiled eggs, halved
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 tbsp chili oil
• Sesame seeds for garnish

Instructions

• Heat sesame oil in a pot over medium heat. Add garlic and ginger and cook for 1 minute.
• Add chicken broth and bring to a simmer.
• Whisk in pumpkin puree and miso paste until fully dissolved.
• Add soy sauce and adjust seasoning.
• Cook ramen noodles separately according to package directions. Drain.
• Divide noodles between two bowls.
• Ladle the hot pumpkin miso broth over the noodles.
• Top with apple slices, soft boiled eggs, green onions, and sesame seeds.
• Finish with a drizzle of chili oil.

Read To: Creamy Garlic Chicken Ramen: A Rich and Easy Homemade Recipe

22. Pumpkin Apple Chicken Pot Pie

A classic pot pie gets a gorgeous fall makeover when pumpkin replaces part of the cream filling and apple adds a gentle sweetness to the tender chicken and vegetables. The golden flaky crust seals in all the goodness.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup pumpkin puree
• 1 apple, peeled and diced small
• 1 cup frozen peas and carrots
• 1 onion, diced
• 2 cups chicken broth
• 1/2 cup heavy cream
• 3 tbsp butter
• 3 tbsp flour
• 1 tsp thyme
• Salt and pepper to taste
• 2 store bought pie crusts

Instructions

• Preheat oven to 400 degrees F.
• Melt butter in a saucepan. Cook onion for 4 minutes.
• Add flour and cook for 1 minute. Whisk in broth and cream until smooth.
• Stir in pumpkin puree, chicken, apple, peas, carrots, thyme, salt, and pepper.
• Simmer for 5 minutes until thickened.
• Lay one pie crust in a 9 inch pie dish. Pour in the filling.
• Top with second pie crust. Crimp edges and cut slits in the top.
• Brush top with egg wash.
• Bake for 35 to 40 minutes until crust is deep golden brown.
• Rest for 10 minutes before cutting.

23. Pumpkin Apple Turkey Meatballs in Cider Sauce

These tender turkey meatballs are spiked with pumpkin and grated apple to keep them juicy and flavorful. They cook in a warm apple cider and mustard sauce that turns them into the most comforting fall dinner.

Ingredients

• 1 lb ground turkey
• 1/4 cup pumpkin puree
• 1/2 apple, finely grated
• 1/4 cup breadcrumbs
• 1 egg
• 1 tsp sage
• Salt and pepper to taste
• 1 cup apple cider
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• 1 tbsp olive oil
• 1 tbsp butter

Instructions

• Combine turkey, pumpkin, grated apple, breadcrumbs, egg, sage, salt, and pepper.
• Roll into 1.5 inch meatballs.
• Heat oil in a large skillet over medium high heat. Brown meatballs on all sides, about 6 minutes total. Remove and set aside.
• Add butter to skillet. Pour in apple cider and broth.
• Whisk in Dijon mustard and maple syrup.
• Bring to a simmer and return meatballs to the pan.
• Cook for 15 minutes until meatballs are cooked through and sauce has thickened.
• Serve over mashed potatoes, egg noodles, or polenta.

24. Roasted Pumpkin Apple Cauliflower Curry

This vibrant curry is packed with roasted pumpkin, cauliflower, and apple simmered in a creamy coconut and tomato base. It is deeply spiced, rich in color, and so satisfying you will not miss the meat at all.

Ingredients

• 1.5 cups pumpkin, cubed
• 1 small head cauliflower, cut into florets
• 1 apple, peeled and diced
• 1 can (14 oz) coconut milk
• 1 can (14 oz) diced tomatoes
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger
• 2 tbsp curry paste
• 1 tbsp coconut oil
• 1 tsp garam masala
• Salt to taste
• Fresh cilantro and rice for serving

Instructions

• Toss pumpkin and cauliflower with oil, salt, and curry powder. Roast at 400 degrees F for 20 minutes.
• Heat coconut oil in a large pot over medium heat.
• Cook onion for 5 minutes. Add garlic and ginger for 1 more minute.
• Stir in curry paste and garam masala. Cook for 1 minute.
• Pour in coconut milk and diced tomatoes. Stir well.
• Add roasted pumpkin, cauliflower, and apple.
• Simmer for 20 minutes until sauce thickens and apple softens.
• Season with salt.
• Serve over steamed rice with fresh cilantro.

25. Pumpkin Apple French Onion Soup

This is French onion soup with a fall soul. Deeply caramelized onions get body and richness from pumpkin and a hint of apple cider sweetness. Topped with crusty toast and bubbling Gruyere, this bowl is pure comfort.

Ingredients

• 4 large yellow onions, thinly sliced
• 1/2 cup pumpkin puree
• 1/2 cup apple cider
• 4 cups beef broth
• 1 cup dry white wine
• 4 tbsp butter
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh thyme
• 1 tsp sugar
• 4 slices crusty baguette
• 1.5 cups Gruyere cheese, shredded
• Salt and pepper to taste

Instructions

• Melt butter and olive oil together in a large pot over medium low heat.
• Add onions and sugar. Cook for 45 minutes stirring often until deeply caramelized and golden.
• Add garlic and thyme. Cook for 1 minute.
• Pour in apple cider and white wine. Scrape up any bits from the bottom.
• Stir in pumpkin puree and beef broth. Bring to a simmer.
• Cook for 20 minutes. Season with salt and pepper.
• Preheat oven broiler. Ladle soup into oven safe bowls.
• Float a baguette slice on each bowl and top with Gruyere.
• Broil for 3 to 4 minutes until cheese is bubbling and golden brown.
• Serve immediately and be careful of the hot bowl.