7 Greek-Inspired Pumpkin Recipes: Perfect for Thanksgiving or Fall!

Pumpkin is a versatile and seasonal ingredient that shines in Greek cuisine. It can complement a tray of roasted vegetables, but it’s also great to make winter soups, autumn casseroles, fritters, and phyllo pies. Pumpkin is so versatile that it can be used in savory and subtly sweet dishes. Infused with olive oil, herbs, and Mediterranean flavors, the next recipes transform pumpkin into dishes that are colorful and perfect for fall or holiday meals.

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Greek pumpkin recipes are not as common as spinach or potato recipes, but we do use them in Crete. Here, they grow fragrant, rustic, and full of flavor… and I love cooking with pumpkins.

pumpkin dishes — Pumpkin soup is one of my favorite dishes.

These seven dishes show how pumpkin can be celebrated in Mediterranean style, making it a fantastic ingredient for everyday meals and festive occasions.

I Love Pumpkin!

Pumpkin has always held a special place in my heart. Naturally sweet and visually stunning, it was my go-to comfort food when I was little. My grandma used to prepare it in all sorts of ways—roasted with olive oil and herbs, in pies, or simmered into soups and casseroles—and I loved every bite. The warmth and fragrance of those dishes still bring back memories from her kitchen.

Now, I cook pumpkin for my own family, but I have to admit, I’m a little frustrated that my two boys don’t share the same love for this amazing vegetable. They prefer simpler flavors, and often turn their noses up at the tender, herb-infused dishes that I grew up cherishing.

These seven Greek-inspired pumpkin recipes are my way of celebrating pumpkin in all its glory—honoring the traditional flavors I grew up with, while showing how versatile it can be.

You’ll find simple roasted pumpkin and even small phyllo pies. Each dish makes pumpkin the star of the table, even when I have to sneak a few bites myself!

1. Roasted Pumpkin with Olive Oil & Oregano

A simple dish featuring pumpkin tossed with olive oil, oregano, salt, and pepper, and roasted until tender and caramelized. Perfect as a side dish.

Prep Time: 10 minutes
Cooking Time: 30–35 minutes
Serves: 4
Calories: ~160 kcal per serving

Ingredients:

1 kg pumpkin (about 2.2 lbs), peeled and cubed (or cut into wedges if preferred)
3 tbsp extra virgin olive oil
1 ½ tsp dried oregano (Greek oregano if available)
½ tsp sea salt (or to taste)
Freshly ground black pepper
Optional: a pinch of chili flakes or smoked paprika for depth
Optional garnish: fresh oregano or thyme leaves, and a drizzle of olive oil after baking

Steps:

Preheat the oven to 200°C (~400°F) and line a large baking tray with parchment paper.
Prepare the pumpkin:
Peel and cut the pumpkin into medium cubes or wedges. Make sure the pieces are roughly the same size so they cook evenly.
Season:
In a large bowl, toss the pumpkin with olive oil, oregano, salt, pepper, and (if you like) a sprinkle of chili flakes or smoked paprika.
Bake:
Spread the pumpkin out in a single layer on the baking tray. Roast for 30–35 minutes, turning once halfway through, until they are tender and lightly caramelized around the edges.
Serve:
Transfer to a serving plate, drizzle with a bit more olive oil, and top with fresh oregano or thyme if desired.

2. Pumpkin & Chickpea Stew

A fall-style stew with pumpkin, chickpeas, onion, garlic, tomato, and Mediterranean spices. Slow-cooked, it’s a fantastic vegetarian main or side dish.

Prep Time: 15 minutes
Cooking Time: 40 minutes
Serves: 4–6
Calories: ~280 kcal per serving

Ingredients:

extra virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, diced
600 g pumpkin (about 1¼ lb), peeled and cubed
1 can (400 g) cooked chickpeas, drained and rinsed
1 can (400 g) chopped tomatoes
1 tsp dried oregano
½ tsp ground cumin
½ tsp sweet paprika
1 small cinnamon stick (optional, for warmth)
2 cups vegetable broth or water
Salt and pepper to taste
Fresh parsley or dill, chopped, for serving
Optional: a drizzle of olive oil or a squeeze of lemon before serving

Steps:

Sauté the vegetables:
In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and carrot. Cook for about 5 minutes, until the onion softens and turns golden.
Add the pumpkin and spices:
Stir in the cubed pumpkin, oregano, cumin, paprika, and cinnamon stick (if using). Cook for 2–3 minutes, stirring to coat the pumpkin in the aromatic oil and spices.
Add the chickpeas and tomatoes:
Pour in the chopped tomatoes and chickpeas. Stir well, then add the vegetable broth. Season with salt and pepper.
Simmer:
Bring to a gentle boil, then reduce the heat and simmer for 25–30 minutes, until the pumpkin is tender and the sauce has thickened slightly.
Finish and serve:
Remove the cinnamon stick (if used), check seasoning, and drizzle with a bit of olive oil or lemon juice before serving. Sprinkle fresh parsley or dill on top.

3. Pumpkin Fritters (Kolokithokeftedes-Style)

Grated pumpkin mixed with onion, garlic, herbs, and a light batter, then pan-fried. These fritters are ideal as appetizers, snacks, or part of a meze platter.

Prep Time: 20 minutes
Cooking Time: 15 minutes
Serves: 4–6 (makes about 12 fritters)
Calories: ~140 kcal per fritter

Ingredients:

2 cups grated pumpkin (about 400 g)
1 small onion, finely grated
1 garlic clove, minced
1 tbsp fresh parsley, chopped
1 tbsp fresh mint or dill, chopped (optional but adds great aroma)
½ tsp dried oregano
1 egg (optional, for binding — can be omitted for vegan version)
3 tbsp all-purpose flour (add more if needed for consistency)
1 slice of stale bread, soaked in milk and squeezed
Salt and pepper, to taste
Olive oil, for frying

Steps:

Prepare the pumpkin:
Grate the pumpkin and squeeze out as much liquid as possible using your hands or a clean kitchen towel.
Mix the ingredients:
In a large bowl, combine grated pumpkin, onion, garlic, herbs, oregano, bread, flour, and egg (if using). Season with salt and pepper. Stir well until the mixture holds together. Add a little extra flour if it feels too wet.
Shape the fritters:
Scoop a tablespoon of the mixture and shape it into small patties. Place them on a plate while heating the oil.
Fry:
Heat a generous layer of olive oil in a frying pan over medium-high heat. Fry the fritters in batches for 2–3 minutes per side, until golden and crispy. Drain on paper towels.
Serve:
Enjoy warm with a dollop of Greek cheese dip, tzatziki, or even a drizzle of honey for a sweet-savory twist.

4. Pumpkin & Lentil Bake

A protein-packed vegetarian dish combining pumpkin, red lentils, herbs, and olive oil — perfect as a main or side.

Prep Time: 15 minutes
Cooking Time: 40–45 minutes
Serves: 4–6
Calories: ~320 kcal per serving

Ingredients:

2 tbsp extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
600 g pumpkin, peeled and cubed
1 cup red lentils, rinsed
2½ cups vegetable broth or water
1 tsp dried oregano
½ tsp dried thyme or rosemary
Salt and black pepper, to taste
1 tbsp fresh parsley or dill, chopped, for garnish

Steps:

Preheat the oven to 190°C (~375°F) and lightly grease a baking dish.
Sauté aromatics:
Heat olive oil in a pan over medium heat. Add onion and garlic and cook for 3–4 minutes until softened.
Combine ingredients:
Add the pumpkin, red lentils, broth, and herbs. Stir well and season with salt and pepper.
Bake:
Transfer everything to the baking dish. Cover with foil and bake for 30 minutes, then remove foil and bake uncovered for another 10–15 minutes, until the pumpkin is tender and the lentils are fully cooked.
Serve:
Sprinkle with fresh parsley or dill before serving. Drizzle with a little olive oil for extra richness.

5. Pumpkin Soup with Lemon & Olive Oil

A delicious dish we often make here on the island, this Greek-style pumpkin soup is perfect as a warming starter or light meal.

Finish it with a drizzle of olive oil, a few drops of cream, or a squeeze of lemon.

Prep Time: 10 minutes
Cooking Time: 25–30 minutes
Serves: 4
Calories: ~180 kcal per serving

Ingredients:

Extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
500 g pumpkin, peeled and cubed
3 cups vegetable broth or water
½ tsp dried oregano (optional)
Salt and black pepper, to taste
Juice of ½ lemon (or to taste)
Extra olive oil for drizzling
Optional garnish: fresh parsley or dill

Steps:

Sauté the aromatics:
In a medium pot, heat olive oil over medium heat. Add onion and garlic and cook for 3–4 minutes until soft and fragrant.
Cook the pumpkin:
Add the cubed pumpkin, vegetable broth, and oregano (if using). Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the pumpkin is tender.
Blend the soup:
Remove from heat and use an immersion blender (or a standard blender in batches) to puree the soup until smooth and silky.
Season and finish:
Stir in lemon juice, and season with salt and pepper. Adjust to taste.
Serve:
Ladle into bowls and drizzle with a little extra olive oil. Garnish with fresh parsley or dill if desired. Serve warm.

6. Pumpkin Phyllo Triangles (Kolokithopitakia)

Small, savory Greek-style phyllo pies filled with pumpkin and herbs (optionally with a touch of feta or vegan cheese)— perfect as appetizers, snacks, or part of a festive meze platter.

Prep Time: 20 minutes
Cooking Time: 25 minutes
Serves: 4–6 (makes about 12 triangles)
Calories: ~150 kcal per triangle

Ingredients:

300 g pumpkin, peeled and grated
1 small onion, finely chopped
1 garlic clove, minced
2 tbsp fresh parsley, chopped
1 tsp dried oregano
50 g feta cheese, crumbled (optional; can use vegan cheese or omit entirely)
1 egg (optional, for binding)
Salt and black pepper, to taste
6 sheets of phyllo pastry
3–4 tbsp olive oil, for brushing

Steps:

Prepare the filling:
In a bowl, mix the grated pumpkin, onion, garlic, parsley, oregano, feta (if using), egg, salt, and pepper. Stir until combined.
Prepare the phyllo:
Lay one sheet of phyllo on a clean surface. Brush lightly with olive oil. Fold the sheet in half lengthwise to form a long strip.
Fill the triangles:
Place a teaspoon of pumpkin mixture at one end of the strip. Fold the phyllo over the filling to form a triangle. Continue folding in a triangular pattern until you reach the end. Repeat with the remaining phyllo and filling.
Bake:
Preheat oven to 180°C (~350°F). Place triangles on a parchment-lined baking tray and brush tops lightly with olive oil. Bake for 20–25 minutes, until golden and crisp.
Serve:
Let cool slightly before serving. Serve warm as an appetizer or snack.

7. Greek-Style Pumpkin Bread

Moist, subtly sweet pumpkin bread infused with olive oil, honey, and Mediterranean spices — perfect for breakfast, snack, or dessert.

Prep Time: 15 minutes
Cooking Time: 50–55 minutes
Serves: 8–10 slices
Calories: ~220 kcal per slice

Ingredients:

250 g pumpkin, peeled and grated (about 1 cup)
3 tbsp extra virgin olive oil
3 tbsp honey
2 large eggs
200 g all-purpose flour (about 1 2/3 cups)
1 tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp ground nutmeg
Pinch of salt
Optional: 50 g chopped walnuts or raisins

Steps:

Preheat the oven to 180°C (~350°F) and grease or line a loaf pan with parchment paper.
Prepare pumpkin mixture:
In a large bowl, mix grated pumpkin, olive oil, honey, and eggs until well combined.
Mix dry ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet and dry ingredients:
Gradually fold the dry ingredients into the pumpkin mixture until just combined. Add walnuts or raisins if desired.
Bake:
Pour the batter into the prepared loaf pan. Bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice and enjoy warm or at room temperature.

This pumpkin bread is wonderful for breakfast with a cup of coffee, as a snack, or lightly toasted with Greek yogurt or cheese. It also works beautifully on a festive table for autumn or Thanksgiving.

Tips for Making the Best Greek Pumpkin Dishes

Use fresh, firm pumpkin for optimal texture and sweetness.
Olive oil and herbs are key: oregano, dill, thyme, and parsley bring out the best flavors.
Roast the pumpkin for a deeper flavor and less soggy results.
When making fritters or phyllo pies, ensure the pumpkin is drained.
Pair pumpkin dishes with lemon juice, a drizzle of honey, or feta.

Best Spices to Pair with Pumpkin

Pumpkin has a mild and slightly sweet flavor, perfect for pairing with warm and savory spices. For Greek-inspired dishes, oregano, dill, and thyme bring out pumpkin’s earthy side, especially in savory pies or casseroles.

If you’re leaning toward something more festive, cinnamon, nutmeg, and clove add depth and warmth — great for soups or sweet bakes. A little cumin or smoked paprika can also balance the sweetness. Don’t be afraid to mix a few — pumpkin loves layered flavors, and a pinch of spice can completely change the mood of the dish.

These Greek-inspired pumpkin recipes are the best way to enjoy this seasonal vegetable in a Mediterranean style in a casual family meal or a festive Thanksgiving table!

MORE IDEAS

Fall Pumpkin Hummus

Pumkin Purée Recipe

Homemade Thanksgiving Bread

Thanksgiving Side Dishes

Savory Pumpkin Pie

Delicious (& Quick) Greek Chicken Recipes

Greek-Inspired Recipes with Potatoes

Garlic Yogurt Bread Buns

Pin for Later!
Delicious Recipes Featuring Pumpkin

Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!

>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.

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>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.

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