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    Home » Recipes » dinner recipes

    Savory pumpkin quesadilla with smoky sour cream

    Oct 20, 20217 Comments As an Amazon Associate I earn from qualifying purchases

    Jump to Recipe Print Recipe

    20 minute savory pumpkin quesadilla recipe! These easy vegetarian quesadillas are the perfect pumpkin dinner recipe for fall weeknights.

    Pumpkin quesadilla with jalapeno slices

    As an Amazon Associate, we earn from qualifying purchases.

    Hey, Rhubarbarians! Are you ready for a SAVORY pumpkin recipe? Huzzah! Today we are sharing one of our favorite fall weeknight dinner recipes: pumpkin quesadilla!

    We know you have a can of pumpkin staring at you from your pantry. Or maybe half a can sitting in the fridge waiting to be used. THIS recipe is for you! (A pumpkin smoothie is always a good choice for leftover pumpkin puree too, just sayin.)

    Thinking about Halloween already? You'll love this quick and easy spooky spaghetti recipe!

    Jump to:
    • Why you'll love these
    • Ingredients and equipment
    • Step by step instructions
    • Serving suggestions
    • Recipe tips and substitutions
    • Storing and freezing
    • FAQs
    • Recipe

    Why you'll love these

    We'll be the first to admit that a pumpkin quesadilla sounds a bit um.... unusual. But we promise you'll love them! The squash flavor of the pumpkin marries so well with Mexican inspired spices and melty cheese.

    Easy, delicious, and ready in only 20 minutes from start to finish. You'll love these because they are the perfect delicious weeknight dinner!

    Have you tried our sheet pan butternut squash tacos?

    Savory pumpkin recipe: pumpkin quesadillas in a stack

    Ingredients and equipment

    Here's what you need to make pumpkin quesadillas! Full ingredients and instructions are listed in the recipe card at the bottom of this article.

    Ingredients:

    • Pumpkin puree
    • Cheese
    • Spices
    • Jalapeno and green onion
    • Olive oil
    • Tortillas
    • Sour cream
    • Lime
    • Quesadilla toppings

    Equipment:

    • Medium sized mixing bowl
    • Cutting board
    • Chef's knife
    • Cheese grater. I love our OXO box grater!
    • Measuring cups
    • Measuring spoons
    • Large stirring utensil. I recommend a sturdy spoonula.
    • Large skillet with a lid. This jumbo non stick Green Pan is my favorite.
    • Stove top or cook top
    • Large spatula
    • Small bowl
    • Small stirring utensil

    Step by step instructions

    Making a pumpkin quesadilla is quick and easy. Here's how to make it! Full ingredients and instructions are listed in the recipe card at the bottom of this article.

    • First make your filling mixture. Combine the pumpkin, cheese, spices, jalapeno, and green onion in a mixing bowl.
    • Now build your quesadillas and cook them. Start by heating some oil in a large skillet.
    • Spread half of the pumpkin mixture over one half of one tortilla. Fold the other half of that tortilla over the top to make a half moon.
    • Carefully place the quesadilla in the hot pan and cover.
    • Cook until browned on one side and then flip.
    • Cook until the second side is browned and the cheese is fully melted.
    • Remove from the pan and repeat with the remaining ingredients to make 2 quesadillas.

    See below for more...

    Squash quesadilla on parchment with jalapeno slices
    • To make the smoky sour cream: mix together the sour cream, lime juice, and smoked paprika in a small bowl. If it's too thick for you liking, thin with a small spoonful of water.
    • To serve, slice each quesadilla into 3 equal triangle portions (like a pizza).
    • Top with the smoky sour cream, fresh jalapeno slices, and fresh cilantro.

    Serving suggestions

    Just one slice of pumpkin quesadilla is pretty filling, so we like to serve it as a main dish for dinner. We think 2 slices is the perfect size serving for an adult.

    Try serving your quesadilla with black beans, Spanish rice, your favorite salsa, and some guacamole.

    To make a pumpkin quesadilla itself an even heartier meal, add some black beans or pinto beans to the pumpkin mixture before cooking.

    Side dishes to try with pumpkin quesadillas:

    • Cilantro lime rice
    • Vegan Cuban black beans
    • Mexican slaw with cilantro and lime

    Recipe tips and substitutions

    • If you have a large enough skillet, you can cook both of the quesadillas side by side at the same time to save time. I'm able to cook 2 at once in my Green Pan.
    • Make sure that you use 100% pumpkin puree and not pumpkin pie filling.
    • If you don't have colby jack cheese, any mild cheese that melts well will work. We recommend swapping for mild cheddar, shredded mozzarella, or pepper jack (if you like more spicy heat).
    • Add black beans or pinto beans to the pumpkin mixture for an even heartier pumpkin quesadilla.
    • If the sour cream mixture is too thick for you liking, add a small spoonful of water to thin it until you get your desired consistency.
    • If you don't have pumpkin, you can swap for butternut squash puree or sweet potato puree.
    • If you have homemade pumpkin puree, that's wonderful! Go ahead and use that as long as it's not sweetened or spiced with pumpkin pie spice.

    Have you tried our hearty vegan pumpkin lentil soup?

    Pumpkin quesadilla with cilantro and jalapeno

    Storing and freezing

    Storing: Store any leftover pumpkin quesadilla slices in a sealed container in the refrigerator for up to 1 day. Do not stack them when storing or they will become soggy and possibly stick together.

    To reheat, lay them in a single layer on a baking sheet and bake in the oven until heated through. You can reheat in the microwave, but the texture will be quite soft.

    Freezing: While cooked pumpkin quesadillas don't freeze well, the pumpkin mixture itself freezes beautifully! We recommend freezing the pumpkin mixture until ready to use and cooking the quesadillas with defrosted pumpkin mixture using the instructions in the recipe card at the bottom of this article.

    The pumpkin mixture can be frozen in a freezer safe air tight container for up to 3 months.

    FAQs

    Can I cook these in the oven?

    Yes! This works great for making several quesadillas at once. Cook them in a single layer on a baking sheet in a 350 degree oven for about 10 minutes.

    How do I make these vegan?

    Swap the cheese for your favorite vegan melting cheese shreds or leave out the cheese entirely. Make the sour cream mixture with your favorite vegan sour cream or cashew cream.

    How do I make these gluten free?

    Go for corn tortillas or your favorite gluten free tortillas!

    Can I use homemade pumpkin puree?

    Of course! Just make sure that it's 100% pumpkin and not sweetened or spiced with pumpkin pie spice.

    Recipes to try next:

    • 20 minute broccoli cheddar quesadilla
    • Cauliflower pumpkin fettuccine alfredo
    • Pumpkin spice oatmeal morning cookies
    Fall quesadilla with pumpkin

    Did you make this recipe? Leave us a review and star rating in the comments below! We read every single review and appreciate your feedback.

    Recipe

    Pumpkin quesadilla

    Savory pumpkin quesadilla with smoky sour cream

    Trish Bozeman
    20 minute savory pumpkin quesadilla recipe! These easy vegetarian quesadillas are the perfect pumpkin dinner recipe for fall weeknights.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 10 mins
    Total Time 20 mins
    Course dinner, entree, Main Course
    Cuisine American, Mexican
    Servings 3 servings
    Calories 410 kcal

    Ingredients
      

    • ¾ cup pumpkin puree
    • 1 ¼ packed cups grated colby jack cheese
    • ½ teaspoon ground cumin
    • ½ teaspoon ground coriander
    • ½ teaspoon chile powder
    • ¼ teaspoon salt
    • 1-2 teaspoons minced jalapeno, depending on how spicy you'd like it
    • ½ Tablespoon chopped green onion
    • 2 teaspoon olive oil
    • 2 10" flour tortillas
    • ¼ cup sour cream
    • 1 Tablespoon freshly squeezed lime juice
    • ½ teaspoon smoked paprika
    • Fresh cilantro and jalapeno slices for serving

    Instructions
     

    • In a medium bowl, combine the pumpkin, cheese, cumin, coriander, chile powder, salt, jalapeno, and green onion. Mix until combined.
    • Heat 1 teaspoon oil in a large skillet over medium heat. Add half of the pumpkin mixture to one half of one tortilla and fold the other side of the tortilla over to create a half moon quesadilla. Carefully place in the pan, cover with a lid, and cook until browned, about 2 minutes. Flip and cook until both sides are browned and the cheese is fully melted and the quesadilla is heated through. Repeat with the remaining oil, tortilla, and pumpkin mixture.
    • Meanwhile, combine the sour cream, lime juice, and smoked paprika in a small bowl. Stir until combined. The mixture will be thick, so thin with a small spoonful of water if desired.
    • To serve, slice each quesadilla into 3 equal portions and top with sour cream, cilantro, and jalapeno slices.

    Notes

    • If you have a large enough skillet, you can cook both of the quesadillas side by side to save time.
    • Make sure that you use 100% pumpkin puree and not pumpkin pie filling.
    • If you don't have colby jack cheese, any mild cheese that melts well will work. We recommend swapping for mild cheddar, shredded mozzarella, or pepper jack (if you like more spicy heat).
    • Add black beans or pinto beans to the pumpkin mixture for an even heartier pumpkin quesadilla.
    • If the sour cream mixture is too thick for you liking, add a small spoonful of water to thin it until you get your desired consistency.
    • If you don't have pumpkin, you can swap for butternut squash puree or sweet potato puree.
    • If you have homemade pumpkin puree, that's wonderful! Go ahead and use that as long as it's not sweetened or spiced with pumpkin pie spice.

    Nutrition

    Serving: 2slicesCalories: 410kcalCarbohydrates: 30gProtein: 1gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 226mgPotassium: 192mgFiber: 2gSugar: 3gVitamin A: 9954IUVitamin C: 7mgCalcium: 50mgIron: 1mg
    Keyword easy, fall, quick, vegetarian, weeknight dinner
    Tried this recipe?Let us know how it was!
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    If you make this recipe, please let us know on social media or in the comments below! Leave a star rating in your comment or tag us on Instagram with #Rhubarbarians

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    Reader Interactions

    Comments

    1. Vonnie

      October 05, 2021 at 5:57 am

      Looking forward to making this! It will be a perfect addition to our Saturday college football snacks.

      Reply
    2. Tiffany @ Parsnips + Pastries

      October 23, 2018 at 12:23 am

      5 stars
      make me this pleassssseeeeee

      Reply
      • Patricia Bozeman

        October 23, 2018 at 10:49 am

        LOL! you know I will! 🙂

        Reply
    3. appeasingafoodgeek

      October 16, 2018 at 3:16 am

      Oh sign me up! That smoky sour cream -- all the heart eyes! Three cheers for the #virtualpumpkinparty xo

      Reply
      • Patricia Bozeman

        October 16, 2018 at 6:10 am

        hahahaha. Thank you! Gotta have the smoky sour cream. 🙂 Happy pumpkin party!

        Reply
    4. Brandon @ Kitchen Konfidence

      October 15, 2018 at 2:13 pm

      YUM!! Trish this looks so good. I've got a recipe for acorn squash quesadillas, but tbh, it would be so much easier to use canned pumpkin! Happy Pumpkin Day 😀

      Reply
      • Patricia Bozeman

        October 16, 2018 at 6:08 am

        Thank you, Brandon! We have 3 acorn squashes on our counter, so I might just try out your quesadillas too. Happy pumpkin day! 🙂

        Reply

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