Pumpkin season doesn’t need a chill in the air to feel special. Here in South Florida, we’ve learned to celebrate it our own way.

While the rest of the country is layering up in sweaters, we’re still in shorts and flip-flops. That doesn’t stop us from bringing plenty of pumpkin into the kitchen. At Doris Italian Market, we love how this seasonal favorite shows up throughout Italian cooking, from creamy risottos to delicate pastries.

Here are a few pumpkin-inspired dishes, both savory and sweet, that are worth making this season.

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Savory Pumpkin Risotto

Creamy, comforting, and endlessly adaptable, pumpkin risotto is an Italian classic that welcomes the fall season. A touch of sage and Parmesan brings out the pumpkin’s natural sweetness, making it a dish that feels indulgent even on a warm Florida evening.

A Simple Recipe to Try at Home:

Ingredients:

• 1½ cups Arborio rice
• 2 cups pumpkin purée (fresh roasted or canned)
• 4–5 cups vegetable or chicken broth, warmed
• 1 small onion, finely diced
• ½ cup dry white wine
• ½ cup grated Parmesan
• 2 tbsp butter
• Fresh sage leaves, for garnish
• Olive oil, salt, and pepper to taste

Instructions:

1. In a large pan, sauté the onion in olive oil until soft and translucent.
2. Add the Arborio rice and toast for 1–2 minutes, stirring constantly.
3. Pour in the white wine and stir until absorbed.
4. Add warm broth one ladle at a time, stirring frequently and letting each addition absorb before adding the next. This should take about 18–20 minutes.
5. Stir in the pumpkin purée during the last few minutes of cooking.
6. Once the rice is creamy and al dente, remove from heat and stir in butter and Parmesan.
7. Top with sage leaves and an extra sprinkle of Parmesan before serving.

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Pumpkin Ravioli with Brown Butter & Crispy Sage

If you tried our butternut squash ravioli last month, pumpkin ravioli is a natural next step — slightly sweeter, wonderfully silky, and finished with the same nutty brown butter and crisp sage that makes this combination an Italian favorite.

 

A Simple Recipe to Try at Home:

Fresh Pasta:

• 1 package fresh pasta sheets, or about 1 lb fresh pasta dough, rolled into thin sheets
• All-purpose flour, for dusting
• Water, for sealing the ravioli

Filling:

• 1½ cups pumpkin purée
• ½ cup ricotta cheese
• ¼ cup grated Parmesan
• Pinch of nutmeg
• Pinch of cinnamon
• Salt and pepper to taste

Brown Butter Sage Sauce:

• ½ cup (1 stick) unsalted butter
• 10–12 fresh sage leaves
• Extra grated Parmesan, for serving

For Cooking:

• Water, for boiling
• Salt, for the pasta water

Instructions:

1. In a bowl, mix the pumpkin purée, ricotta, Parmesan, nutmeg, cinnamon, salt, and pepper until well combined.
2. Lightly flour a clean work surface and lay one fresh pasta sheet flat. Spoon small mounds of filling onto the pasta, spacing them about 2 inches apart.
3. Lightly brush or dab water around each mound of filling. Place a second pasta sheet on top. Gently press around each mound to remove any trapped air and seal the pasta.
4. Using a ravioli cutter, pizza cutter, or sharp knife, cut between the mounds to create individual ravioli squares. Press the edges firmly with your fingers or crimp them with a fork to make sure they are completely sealed.
5. Bring a large pot of water to a boil and generously season it with salt.
6. Carefully add the ravioli to the boiling water. Cook for 3–4 minutes, or until the ravioli float to the surface and the pasta is tender. Remove with a slotted spoon and drain.
7. Meanwhile, melt the butter in a large skillet over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma.
8. Add the sage leaves and cook until they are crisp.
9. Add the cooked ravioli to the skillet and gently toss to coat in the brown butter sage sauce.
10. Serve immediately with extra grated Parmesan on top.

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Sweet Pumpkin Desserts: Cannoli & Torta di Zucca

Pumpkin isn’t just for savory dishes. Italian bakers have long folded it into pastries too. Two standouts to try this season are Pumpkin Cannoli and Torta di zucca (Italian pumpkin cake).

Pumpkin Cannoli:

1. Mix 1 cup ricotta cheese with ½ cup pumpkin purée, ¼ cup powdered sugar, and a pinch of cinnamon and nutmeg.
2. Fold in mini chocolate chips, if desired.
3. Pipe the filling into store-bought or homemade cannoli shells just before serving to keep them crisp.
4. Dust with powdered sugar and a light sprinkle of cinnamon.

Torta di Zucca (Italian Pumpkin Cake):

1. Whisk together 1½ cups flour, 1 tsp baking powder, and a pinch of salt.
2. In a separate bowl, beat 3 eggs with 1 cup sugar until pale, then mix in 1 cup pumpkin purée and ½ cup olive oil.
3. Fold the dry ingredients into the wet mixture until just combined.
4. Pour into a greased cake pan and bake at 350°F for 35–40 minutes, until a toothpick comes out clean.
5. Dust with powdered sugar before serving, or top with a light mascarpone glaze.

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Pumpkin Bread Pudding with an Italian Twist

For a fall dessert that leans into Italian bakery staples, try turning leftover Panettone or brioche into a rich pumpkin bread pudding. The custard soaks into the bread, and the result is warm, spiced, and perfect for sharing.

A Simple Recipe to Try at Home:

Ingredients:

• 6 cups Panettone or brioche, cubed
• 1½ cups pumpkin purée
• 2 cups whole milk
• ½ cup heavy cream
• 4 large eggs
• ¾ cup brown sugar
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp vanilla extract
• Pinch of salt
• Butter or cooking spray, for greasing
• Caramel sauce or mascarpone, for serving (optional)

Instructions:

1. Preheat oven to 350°F and grease a 9×13-inch baking dish. Spread the cubed Panettone or brioche evenly inside.
2. In a bowl, whisk together the pumpkin purée, milk, cream, eggs, brown sugar, cinnamon, nutmeg, vanilla, and salt.
3. Pour the custard mixture evenly over the bread, pressing down gently so the bread absorbs the mixture. Let sit for 15–20 minutes.
4. Bake for 40–45 minutes, until the top is golden and the center is mostly set with just a slight jiggle.
5. Serve warm with a drizzle of caramel sauce or a dollop of mascarpone, if desired.

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Bring Pumpkin Season to Your Table

You don’t need cooler weather to enjoy the flavors of the season,  just good ingredients and a little inspiration. Stop by Doris Italian Market for fresh pasta, ricotta, mascarpone, and everything else you need to bring these pumpkin-inspired Italian dishes to life.