10+ Canned Pumpkin Vegan Recipes for Delicious Fall Treats

Canned pumpkin is a versatile ingredient that can elevate many vegan dishes. Its rich flavor and creamy texture make it perfect for adding depth to a variety of recipes.

Using canned pumpkin in your meals can simplify cooking while still allowing you to enjoy the seasonal taste of fall. From comforting soups to sweet treats, you’ll find nutritious and easy ways to incorporate this ingredient into your vegan diet.

Vegan Pumpkin Soup

Vegan pumpkin soup is a simple and tasty meal that you can make quickly. It’s perfect for chilly days. Using canned pumpkin makes the process easy and fast.

Start by heating some oil in a pot and adding chopped onions and garlic. Cook until soft. Then, add your canned pumpkin along with vegetable broth and your favorite spices. You might want to try cinnamon, nutmeg, or ginger for extra warmth.

Stir everything together and let it simmer for about 15 minutes. Blend the mixture until smooth for a creamy texture. You can add coconut milk for a rich flavor or keep it simple.

Serve your soup warm with some crusty bread on the side. Enjoy the comforting taste of fall in every spoonful!

Ingredients:

• 1 can of pumpkin (15 oz / 425 g)
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth (720 ml)
• 1 cup coconut milk (240 ml)
• 1 tsp cinnamon
• Salt and pepper to taste

Cooking Instructions:

1. Heat oil in a pot over medium heat.
2. Add onion and garlic; sauté until soft.
3. Stir in canned pumpkin and broth.
4. Add cinnamon, salt, and pepper.
5. Simmer for 15 minutes.
6. Blend until smooth.
7. Serve with coconut milk if desired.

2) Pumpkin Chili

Pumpkin chili is a warm and hearty dish perfect for chilly days. It’s easy to prepare and filled with flavors. Using canned pumpkin makes it convenient for you.

Start by adding sautéed onions, garlic, and bell peppers to a large pot. Then, stir in canned pumpkin and your favorite beans. You can also include spices like cumin and chili powder for extra flavor.

Simmer your chili for about 30 minutes. This allows the ingredients to blend together nicely. Serve with some fresh bread or over rice for a filling meal. You’ll enjoy the comforting spices and creamy pumpkin texture.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 can (15 oz) black beans, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Cooking Instructions

1. Sauté onion, garlic, and bell pepper in a large pot over medium heat.
2. Add the canned pumpkin and black beans.
3. Stir in cumin, chili powder, salt, and pepper.
4. Simmer for 30 minutes, stirring occasionally.
5. Serve hot.

3) Pumpkin Spice Pancakes

Pumpkin spice pancakes are a delightful way to enjoy breakfast with seasonal flavors. They are fluffy and rich with pumpkin, making them perfect for any chilly morning.

To make these pancakes, start with canned pumpkin puree. Combine it with flour, baking powder, and your favorite spices like cinnamon and nutmeg. You can use non-dairy milk to keep them vegan.

These pancakes cook quickly on the stovetop. When bubbles appear, flip them over for a few more minutes until they are golden brown. Serve them warm with maple syrup for a sweet touch.

Ingredients

• 1 cup flour
• 1 cup canned pumpkin puree
• 1 tbsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• 1 cup non-dairy milk
• 2 tbsp sugar
• 2 tbsp vegetable oil

Cooking Instructions

1. In a bowl, mix flour, baking powder, cinnamon, and nutmeg.
2. In another bowl, combine pumpkin puree, non-dairy milk, and sugar.
3. Pour the wet ingredients into the dry. Mix until just combined.
4. Heat a pan over medium heat (350°F/175°C) and add oil.
5. Pour batter onto the pan and cook until bubbles form. Flip and cook until golden.

4) Vegan Pumpkin Bread

Vegan pumpkin bread is a delicious and easy treat to make. It is moist, flavorful, and perfect for breakfast or a snack. Using canned pumpkin puree gives you a rich, spiced flavor without the hassle of cooking fresh pumpkin.

To make this bread, gather your ingredients first. You will need flour, baking powder, baking soda, spices, salt, sugar, oil, water or plant-based milk, and vanilla extract. Don’t forget the canned pumpkin puree!

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp salt
• 1 cup sugar
• ½ cup vegetable oil
• ½ cup water or plant-based milk
• 1 tsp vanilla extract
• 1 cup canned pumpkin puree

Cooking Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.
2. In a bowl, mix the flour, baking powder, baking soda, spices, and salt.
3. In another bowl, combine the oil, sugar, water or milk, vanilla, and pumpkin puree.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the pan and bake for about 60 minutes.

5) Pumpkin Curry

Pumpkin curry is a warm and comforting dish that’s perfect for any season. Using canned pumpkin makes it quick and easy to prepare. It’s packed with flavor and can be made in one pot, saving you time on cleanup.

You can mix in various spices like cumin, coriander, and turmeric to enhance the taste. Adding coconut milk gives it a creamy texture that balances the sweetness of the pumpkin.

This curry is great served over rice or quinoa. You can also add vegetables like spinach or chickpeas for extra nutrients.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 cup coconut milk
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• Salt and pepper to taste

Cooking Instructions

1. Heat olive oil in a pot over medium heat.
2. Add chopped onion and garlic; cook until soft.
3. Stir in the pumpkin puree and coconut milk.
4. Add curry powder, salt, and pepper; mix well.
5. Simmer for 10-15 minutes.
6. Serve over rice or quinoa.

6) Pumpkin Hummus

Pumpkin hummus is a tasty twist on classic hummus. It’s easy to make and perfect as a dip or spread. You’ll enjoy its creamy texture and subtle sweetness.

To make pumpkin hummus, combine canned pumpkin with chickpeas and tahini. Add garlic, lemon juice, and spices for flavor. This mix results in a colorful and nutritious snack.

Serve your pumpkin hummus with pita bread, veggies, or crackers. It’s great for parties or as a quick snack at home. You can also spread it on sandwiches for an extra kick.

Ingredients

• 1 cup canned pumpkin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 cloves garlic, minced
• 2 tablespoons lemon juice
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for drizzling (optional)

Cooking Instructions

1. In a food processor, combine the canned pumpkin, chickpeas, tahini, garlic, and lemon juice.
2. Add cumin, salt, and pepper.
3. Blend until smooth, adding water if needed for consistency.
4. Drizzle with olive oil before serving.

7) Pumpkin Pie Smoothie

A Pumpkin Pie Smoothie is a delicious way to enjoy fall flavors any time of the year. It’s creamy, flavorful, and very easy to make.

You can start with canned pumpkin puree. This is perfect because it’s convenient and full of nutrients. Add your choice of non-dairy milk for a smooth texture.

Spices like cinnamon and nutmeg bring out the pumpkin pie taste. You can also throw in some nut butter for added creaminess and protein.

Top it off with some vegan whipped cream or a sprinkle of pumpkin pie spice if you like. This smoothie is not only tasty but also filling.

Ingredients

• 1 cup pumpkin puree (canned, not pie filling)
• 1 cup almond milk (or any non-dairy milk)
• 1 banana (frozen for creaminess)
• 1 tablespoon almond butter
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Vegan whipped cream (optional)

Cooking Instructions

1. In a blender, combine pumpkin puree, almond milk, banana, almond butter, cinnamon, and nutmeg.
2. Blend until smooth and creamy.
3. Pour into a glass and add vegan whipped cream if desired.
4. Enjoy your Pumpkin Pie Smoothie!

8) Pumpkin Alfredo Pasta

Pumpkin Alfredo Pasta is a delicious and creamy vegan dish that’s simple to prepare. The star ingredient is canned pumpkin, which makes the sauce rich and flavorful.

To start, cook your favorite pasta according to the package instructions. Fettuccine works well with this sauce. While the pasta cooks, heat some olive oil in a pan over medium heat. Sauté minced garlic until fragrant.

Next, stir in the canned pumpkin and some coconut milk for creaminess. Add spices like nutmeg, salt, and pepper to taste. If you want, sprinkle in some nutritional yeast for a cheesy flavor.

Once the sauce has thickened, mix in the cooked pasta. Toss it gently to coat every strand in that creamy sauce.

Enjoy this tasty meal topped with fresh herbs for extra flavor!

Ingredients

• 8 oz (225 g) fettuccine pasta
• 1 can (15 oz) pumpkin puree
• 1 cup (240 ml) coconut milk
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon nutmeg
• Salt and pepper to taste
• Nutritional yeast (optional)

Cooking Instructions

1. Cook pasta according to package instructions.
2. Heat olive oil in a pan over medium heat.
3. Sauté minced garlic until fragrant.
4. Stir in pumpkin puree and coconut milk.
5. Add nutmeg, salt, pepper, and nutritional yeast (if using).
6. Mix in cooked pasta and toss gently.

9) Pumpkin Cheesecake Bars

Pumpkin cheesecake bars are a delicious vegan treat perfect for fall. They combine the creamy texture of cheesecake with the rich flavor of pumpkin. You can make these bars using simple ingredients.

Start by preparing a crust using crushed biscuits and melted vegan butter. Press the mixture into a baking pan and bake until golden.

Next, create the cheesecake filling. Blend canned pumpkin with cashews, coconut cream, vegan cream cheese, and spices. This mixture gives these bars their smooth, creamy texture.

Pour the filling over the crust and bake until set. Let them cool before slicing into bars.

These pumpkin cheesecake bars are great for parties or as a cozy dessert at home.

Ingredients

• 1 cup crushed biscuits (like Biscoff)
• 1/4 cup melted vegan butter
• 1 cup raw cashews (soaked)
• 1/2 cup canned pumpkin
• 1/2 cup coconut cream
• 1/4 cup maple syrup
• 1 tsp pumpkin spice
• Pinch of salt

Cooking Instructions

1. Preheat your oven to 356°F (180°C).
2. Mix the crushed biscuits and melted butter.
3. Press the mixture into a baking pan.
4. Bake for 10 minutes.
5. Blend soaked cashews, pumpkin, coconut cream, maple syrup, pumpkin spice, and salt.
6. Pour the filling over the crust.
7. Bake for 25-30 minutes.
8. Let cool and slice into bars.

10) Stuffed Pumpkin Peppers

Stuffed pumpkin peppers are a fun and delicious way to enjoy canned pumpkin. The sweetness of the pumpkin pairs well with the savory flavors of spices and other vegetables.

Start by selecting bell peppers and cutting off the tops. Remove the seeds and set them aside.

Mix canned pumpkin with cooked rice or quinoa for a hearty filling. Add some diced onions, garlic, and spices like cumin and paprika to enhance the flavor.

Stuff the mixture into the prepared peppers and place them in a baking dish. Bake at 375°F (190°C) for about 30-35 minutes. This allows the peppers to soften and the filling to heat through.

These stuffed pumpkin peppers make for a great main dish and are perfect for sharing with friends and family. Enjoy the cozy flavors!

Ingredients

• 4 bell peppers
• 1 cup canned pumpkin
• 1 cup cooked rice or quinoa
• ½ onion, diced
• 3 garlic cloves, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds.
3. In a bowl, mix canned pumpkin, rice or quinoa, onion, garlic, and spices.
4. Stuff the mixture into the peppers.
5. Place the stuffed peppers in a baking dish and bake for 30-35 minutes.