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Crispy, golden, and beautifully seasoned, these Loaded Pumpkin Fries are what cozy comfort food dreams are made of. Think roasted sticks of pumpkin—caramelized on the edges, soft inside—topped with black beans, creamy avocado, red onion, fresh herbs, and a drizzle of garlicky tahini-balsamic sauce. It’s the perfect mix of savory, sweet, and tangy, all in one colorful bowl.

Why You’ll Love These Loaded Pumpkin Fries

If you’ve only had pumpkin in soups, pies, or stews, this recipe will change how you see this humble autumn vegetable. Roasting pumpkin brings out its natural sweetness, and cutting it into fry-sized sticks gives you that perfect crispy-soft texture.

Here’s why you’ll want to make them again and again:

Crispy and golden: Roasted with olive oil and spices until slightly caramelized and irresistibly crisp.
Fully loaded toppings: Black beans add protein, avocado brings creaminess, red onion adds crunch, and fresh parsley brightens it all up.
The sauce! A simple but rich tahini-balsamic drizzle ties everything together with garlicky depth and tangy notes.
Healthy and filling: Packed with fiber, healthy fats, and plant protein — satisfying enough for a meal but still light and nourishing.
Beautiful presentation: Perfect for sharing or serving at gatherings. It’s as pretty as it is delicious.

Ingredients You’ll Need

For the Fries:

500 g (about 1.1 lb) starchy pumpkin, cut into small sticks
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp paprika

Toppings:

2 handfuls of cooked black beans (about 1 cup)
½ avocado, sliced
½ small red onion, thinly sliced
A small bunch of fresh parsley, chopped

For the Tahini Sauce:

2 tbsp tahini
2 cloves garlic, minced
1 tbsp olive oil
1 tbsp balsamic vinegar
¼ tsp salt
Water, to thin if needed

Tips for Perfect Pumpkin Fries

Choose the right pumpkin: Go for a starchy variety (like kabocha or Hokkaido) rather than watery types. These roast up crispier and hold their shape better.
Cut evenly: Consistent size ensures even roasting and crisp edges.
Don’t overcrowd the tray: Give each fry enough space for hot air to circulate. This is key for crispiness.
Flip halfway: Turning the fries mid-bake helps them brown evenly.
Serve immediately: Like most roasted fries, they’re best fresh out of the oven.

Serving Ideas

These loaded pumpkin fries are versatile and can be served in a variety of ways:

As a main dish: It’s hearty enough on its own for lunch or dinner.
As a side: Pair it with a soup, salad, or grain bowl.
As party food: Serve in small bowls or on a platter for guests to share.
For meal prep: Roast the pumpkin ahead of time and reheat before adding toppings.

They’re great both warm and at room temperature, making them perfect for picnics and casual gatherings.

Frequently Asked Questions: Loaded Pumpkin Fries

1. What kind of pumpkin is best for fries?

Use a starchy or firm pumpkin like kabocha, Kent, Hokkaido or butternut squash. Avoid very watery varieties as they don’t crisp up as well and can become mushy in the oven.

2. Can I use frozen pumpkin?

Yes, but make sure to thaw and pat it dry before roasting. Frozen pumpkin can release extra moisture, so roasting time might be a bit longer to achieve crispiness.

3. How can I make Loaded Pumpkin Fries spicier?

Add chili powder, cayenne pepper, or smoked paprika to the seasoning mix. You can also sprinkle chili flakes on top before serving.

4. Is this recipe gluten-free?

Yes! It’s naturally gluten-free, dairy-free, and vegan — perfect for most dietary preferences.

5. Can I substitute the black beans?

Definitely. Chickpeas, kidney beans, or even lentils would work well. Each brings a different texture and flavor.

6. What can I use instead of tahini?

If you don’t have tahini, try almond butter, cashew butter, or vegan yogurt as a base for the sauce. Adjust the consistency and seasoning to taste.

7. Can I use air fryer instead of oven?

Yes! Air fry at 190°C (375°F) for about 15–20 minutes, shaking the basket halfway. This gives an extra crisp result with less oil.

8. How do I keep the fries crispy after topping them?

If you’re not serving immediately, keep the fries and toppings separate. Add the sauce and fresh toppings only when ready to eat.

9. Can I make this for a crowd?

Absolutely. Simply double or triple the recipe and use multiple baking trays. Keep everything warm in a low oven until ready to assemble.

Check out more recipes:

Lemon-Marinated Olives

Potato Bean Salad

Moroccan Cauliflower Couscous Salad

Red Cabbage Pomegranate Salad