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Creamy pumpkin dressing recipe

Creamy pumpkin dressing recipe

  • Recipes
  • Dish type
  • Salad
  • Salad dressing

Eat the seasons! Instead of a vinaigrette dressing for a fruits and greens salad, try a creamy one using one of the most favourite ingredients of fall - pumpkin puree! A sweet, tangy, and creamy pumpkin dressing on an apple and spinach salad - you have everything seasonal on your plate!

London, England, UK

1 person made this

IngredientsServes: 6

  • 85g pumpkin puree from a tin
  • 1 tablespoon fat-free plain Greek yoghurt
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon dried herbs
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper

MethodPrep:10min ›Ready in:10min

  1. Make the salad dressing by mixing together all ingredients just with a fork and then pour over an apple and spinach salad with toasted walnuts/pecans, or any greens salad.

See it on my blog

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Autumn Harvest Salad with Creamy Pumpkin Dressing

Autumn Harvest Salad with Creamy Pumpkin Dressing is the very essence of the fall season. This salad contains the delicious autumn flavors that we crave all year long. The Creamy Pumpkin Dressing really makes this salad come to life! The dressing is smooth and creamy and has a magical hint of autumn in every bite.

If you are as excited as I am for the fall season, then you need to make this salad! Thanksgiving is only a few months away and this salad would be perfect to be served along with your other amazing dishes.

With love from my kitchen to yours,

Pumpkin Spinach Salad with Maple Pumpkin Dressing

I've been making this Roasted Pumpkin Spinach Salad for years now, and it is still one of my favorite autumn salad recipes. It is easy to make, healthy, and the pumpkin maple dressing is to die for. It is a vegetarian recipe that can easily be made vegan + paleo.

This is the salad that's been on repeat here every autumn for years. I used to make it for guests at my underground restaurant, and it was always met with rave reviews. Now, I make it for friends and family, and there's never any left in the salad bowl after dinner.

The star of the show here is the maple pumpkin salad dressing. I'm not going to lie, I'm pretty proud of this dressing. I spent lots of time tweaking it, but once I nailed it, I've made it exactly the same way ever since. It's one of the few recipes I follow to a T and never change.

The idea for it originally came from a salad I had at a neighborhood restaurant, Railtown Cafe. It blew my mind, and I knew I had to recreate it. It's creamy and gently sweet and has the most gorgeous orange color.

Do you see how pretty that orange is? ← insert all the heart eye emojis.

But this pumpkin spinach salad is about more than just the dressing. This is all about flavors and textures that truly compliment each other.

Roasted pumpkin → I usually use kabocha squash as I'm totally in love with the rich flavor and creamy texture. You can use butternut squash or even sweet potatoes. They're lightly coated in a sprinkle of cinnamon and cayenne and then oven roasted. These sweet little nuggets are not only delicious and healthy, they really bulk up the salad and make it quite filling. This salad with a piece of fish or chicken on top is all you need for a simple dinner.

Goat cheese → There are few things better than tangy goat cheese in a salad. I love the way it breaks apart when you're tossing it so that the whole salad gets lightly coated in creamy goat cheese. It's delicious.

Crunchy apples → A fall salad wouldn't be complete without apples. They add the perfect sweet/tart crispy bite.

Fried onions → Hold your horses. Stop right there. Fried onions are EVERYTHING! One of the reasons I didn't share this salad until now is that I could only find fried onions at my little Asian market, and I wanted you to be able to make this with ingredients that aren't hard to find. Well, last week I saw fried onions at Costco

Pumpkin seeds → Those salty little things that are way more fun to say if you call them pepitas.

Recipe Summary

  • 1 (29 ounce) can pumpkin puree
  • 1 (12 fluid ounce) can evaporated milk
  • 1 cup white sugar
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1 (15.25 ounce) package yellow cake mix with pudding
  • 1 cup chopped nuts
  • 1 cup butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup confectioners' sugar
  • ¾ cup frozen whipped topping (such as Cool Whip®), thawed

Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper.

Mix pumpkin, evaporated milk, sugar, eggs, and cinnamon together in a bowl spread in the prepared baking pan. Pour cake mix on top. Pat chopped nuts into surface. Spoon melted butter evenly over nuts.

Bake in the preheated oven until golden brown, 50 minutes to 1 hour. Allow cake to cool completely, about 1 hour. Turn over onto a baking sheet remove parchment paper.

Mix cream cheese, confectioners' sugar, and whipped topping together in a bowl. Spread onto cake.

Why this Asian dressing is better than all the other Asian dressings.

Let it be known that I loathe commercial Asian dressings in a bottle. They’re usually super-sweet, too acidic, and filled with slippery food thickeners. If you, too, are in this camp, don’t let my recipe name deter you, this is a whole different universe.

It’s no secret that I love peanut sauce in all forms, and I’d never thumb my nose at a tahini sauce.
This Asian dressing recipe is in the same vein of flavour as either of those, however, is quicker, easier, and less cloying than peanut or sesame-based counterparts. It’s creamy, but without leaving you feel weighed down when you load it by dripping spoonfuls onto your salads and grains. It requires fewer ingredients, because the mayo ticks off the tangy/creamy boxes, and is less finicky, because the ingredients don’t seize up like nut and seed butters do.

Love pumpkin recipes?

If you love pumpkin recipes as much as we do, make sure to check out some of our favorites!

Sweet Pumpkin Recipes

Savory Pumpkin Recipes

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Mexican Chopped Salad with Creamy Chipotle Dressing

For some reason salads seem to be thought of as a summer thing. I get it, you don’t have to heat up the house. It is cold and refreshing on a hot day. But a good salad should be enjoyed year round. Personally, I find something about chopped salads to be so appealing. Everything is chopped up into small pieces. It is easy to get a little bit of everything in each bite. And if it has Mexican flavors, than all the better!

I think we can all agree that the dressing is what really makes the salad. Sometimes you want a thick and creamy dressing, but you don’t want to have 1000 calorie salad. Well, I have a creamy chipotle dressing that is perfect for a salad, and is still low in calories. It has a light sour cream base, so you know it is creamy. You could even use plain Greek yogurt if you wanted to bump up the protein. My husband will freely admit that the only reason he will eat a salad is because he wants dressing. If it was socially acceptable to just eat Ranch or Thousand Island with a spoon, I am pretty sure he would!

The best part of making salad at home is you get to pick what toppings you add. I go for chicken, avocado, tomatoes, corn, a little red onion, and then something crispy. I had crispy tortilla strips, but I forgot to add them for the pictures. You could use black beans or pinto beans, add black olives, sour cream, cheese or whatever your taste buds are calling for. It really is up to you.

If you’re on board with making your salad dressings from scratch, get ready to give my delicious, homemade Creamy Balsamic Vinaigrette a try. Here’s the recipe!

And if you love to read, you should give my best-selling novel FAT PROFIT$ a whirl. It’s an action-packed thriller about a corrupt food company that will stop at nothing to become a Wall Street darling. FAT PROFIT$ has been called as a “Delicious Read” and “A Great Page-Turner” by reviewers, so get your copy today!

Ingredients You Need for the Soup.

This recipe calls for a handful of ingredients which you might already have in the pantry. There is a little bit of cutting and chopping involved though. But hey, what's cooking without any chopping.

Pumpkin: The hero of the soup. Try to use a ripe, good quality Pumpkin. Peel and roughly chop the pumpkin.

Onion and Garlic: The only aromatics we are using in this recipe. Saute in butter until it softens and just starts to brown.

Carrot: Carrot gives body and texture to the soup. Don't worry you are not going to taste carrot, it blends well with Pumpkin.

Butter: Sauteing anything in butter only makes it better. I wouldn't recommend substituting butter with oil unless you have any dietary restriction.

Fresh Herb: I usually throw in any fresh herb that I have on hand. Thyme, parsley, Rosemary anything would work here.

Skinny Kitchen’s Creamy Italian Dressing (17 calories a tablespoon)

Dreamy, zesty, fantastic best describes this simple to make, homemade dressing! Many of you already love my recipe for The Best Skinny Ranch Dressing (3 Ingredients). This low calorie Italian dressing uses my ranch recipe as the base. Once made, you add balsamic vinegar, a little fresh garlic, dried basil and Parmesan cheese. That’s it! Each skinny tablespoon has just 17 calories, 1 gram of fat and 1 Blue WW Freestyle SmartPoints and 1 Green WW SmartPoints.

Prep Time: 10 minutes (including making the ranch dressing)


3 tablespoons Parmesan cheese, grated, see food facts

2 tablespoon balsamic vinegar

1 small clove garlic, minced


1. Prepare the skinny ranch dressing. You don’t need to refrigerate it before making this dressing.

2. In a small bowl, whisk together 1 cup of ranch dressing and all the ingredients. Mix until well blended.

3. Refrigerate for 30 minutes to thicken and blend flavors.

4. Store in a container in the refrigerator. This dressing will keep for at least 1 week.

Makes 1¼ cups (20 Tablespoons total)

Food Facts

A variety of Italian dressing, known as Creamy Italian, consists of the same ingredients in an Italian vinaigrette but with buttermilk or mayonnaise added to make it creamy.

Grated Parmesan cheese is the type that comes in a container in the cheese section. It looks like saw dust as opposed to shredded cheese.

Serving Tips

This dressing is great tossed in salads, pasta salad, potato salad or as a dip for veggies and artichokes. It’s even a wonderful spread for sandwiches like turkey or roast beef. The possibilities are endless.

WW Freestyle SmartPoints
1- Blue
WW SmartPoints
1- Green (It’s still 1 point for 2 tablespoons)
WW POINTS PLUS1 (It’s still 1 point for 2 tablespoons)