10 Delicious Vegan Recipes Using Canned Pumpkin

Canned pumpkin is a versatile and convenient ingredient that opens up a world of delicious vegan recipes. Whether you’re in the mood for a spiced pumpkin soup, a creamy pumpkin pasta, or indulgent pumpkin muffins, there’s something here for everyone. Get ready to whip up some tasty dishes that are not only easy to make but also packed with flavor!

Vegan Pumpkin Pie Smoothie

This Vegan Pumpkin Pie Smoothie is a delicious and easy way to enjoy the flavors of fall any time of the year. Creamy, sweet, and spiced just right, it’s like having a slice of pumpkin pie in a glass!

The taste is rich and satisfying, with warming spices like cinnamon and nutmeg complementing the smoothness of canned pumpkin. Plus, it’s super simple to whip up, making it perfect for busy mornings or a quick afternoon treat.

Ingredients

• 1 cup canned pumpkin
• 1 banana, frozen
• 1 cup almond milk (or any plant-based milk)
• 2 tablespoons maple syrup (adjust to taste)
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon allspice (optional)
• Ice cubes (as desired)

Instructions

1. Combine all ingredients in a blender, starting with the almond milk.
2. Blend until smooth and creamy, adding more almond milk if needed for desired consistency.
3. Taste and adjust sweetness with additional maple syrup if desired.
4. Pour into a glass and enjoy immediately, garnished with a sprinkle of cinnamon on top!

Pumpkin and Black Bean Tacos

These pumpkin and black bean tacos are a delicious twist on traditional tacos, combining the creamy texture of canned pumpkin with hearty black beans. They offer a delightful blend of flavors and are perfect for a quick weeknight meal. Simple to prepare, this recipe brings a touch of fall to your dinner table while being completely vegan!

The tacos are packed with nutrients and are incredibly filling. Top them off with fresh avocado, salsa, or your favorite toppings for an extra kick. Enjoy this easy meal that satisfies both your taste buds and your dietary preferences!

Ingredients

• 1 can (15 oz) black beans, rinsed and drained
• 1 cup canned pumpkin puree
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro, chopped
• Salsa for serving

Instructions

1. In a skillet over medium heat, combine black beans, canned pumpkin, chili powder, cumin, salt, and pepper. Stir until heated through, about 5-7 minutes.
2. Warm the corn tortillas in another pan or microwave until soft.
3. Assemble the tacos by placing the pumpkin and black bean mixture in the center of each tortilla.
4. Top with sliced avocado, fresh cilantro, and salsa.
5. Serve immediately and enjoy your flavorful pumpkin and black bean tacos!

Savory Pumpkin and Chickpea Curry

This Savory Pumpkin and Chickpea Curry is a delightful blend of flavors that’s both comforting and satisfying. The creamy pumpkin pairs beautifully with hearty chickpeas, creating a dish that’s rich, warm, and perfect for any day of the week.

It’s simple to make, requiring just a handful of ingredients that come together in under 30 minutes. Whether you’re looking for a quick weeknight meal or something special for guests, this curry is an easy win!

Ingredients

• 1 can (15 oz) canned pumpkin
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Cooked rice for serving

Instructions

1. In a large pot, sauté the chopped onion over medium heat until translucent, about 5 minutes.
2. Add the garlic and ginger, cooking for another minute until fragrant.
3. Stir in the curry powder and cumin; cook for an additional minute to toast the spices.
4. Add the canned pumpkin, chickpeas, and coconut milk. Stir to combine and bring to a simmer.
5. Let it cook for about 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
6. Serve hot over cooked rice and garnish with fresh cilantro.

Pumpkin Chocolate Chip Muffins

These Pumpkin Chocolate Chip Muffins are a delightful treat that combines the warm, cozy flavor of pumpkin with the sweetness of chocolate. They’re moist, tender, and perfect for breakfast or a snack. Plus, they’re super easy to whip up, making them a fantastic option for busy mornings or cozy evenings.

Using canned pumpkin not only simplifies the process but also ensures consistent flavor and texture. With just a handful of ingredients, you’ll have a batch of muffins that everyone will love. They’re not just tasty; they’re also vegan, which means everyone can enjoy them guilt-free!

Ingredients

• 1 cup canned pumpkin
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup vegan chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the canned pumpkin, maple syrup, vegetable oil, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the vegan chocolate chips gently.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Creamy Pumpkin Vegan Soup

This creamy pumpkin vegan soup is a warm and comforting dish that’s perfect for any season. With its rich, velvety texture and hint of spices, it’s both satisfying and delicious. Plus, using canned pumpkin makes it a breeze to whip up in no time!

This easy recipe brings together the natural sweetness of pumpkin with savory herbs and spices, making it a delightful treat for the taste buds. Ideal for cozy nights in or when you need a quick and nutritious meal, this soup is sure to become a favorite in your home.

Ingredients

• 1 can (15 oz) pumpkin puree
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup coconut milk
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh herbs for garnish (like thyme or sage)

Instructions

1. Sauté the onion in a large pot over medium heat until translucent, about 5 minutes. Add the garlic and sauté for another minute until fragrant.
2. Stir in the pumpkin puree, vegetable broth, coconut milk, ginger, cinnamon, and nutmeg. Mix well and bring to a simmer.
3. Let the soup cook for about 10-15 minutes. Use an immersion blender to puree until smooth. If you don’t have one, you can carefully transfer to a blender in batches.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.

Pumpkin Spice Overnight Oats

Pumpkin Spice Overnight Oats are a delicious and easy way to enjoy a wholesome breakfast. The creamy texture combined with the warm spices of pumpkin pie makes for a delightful start to your day. Plus, it’s super simple to prepare, allowing you to grab and go in the morning.

This recipe uses canned pumpkin, making it not only convenient but also a great way to incorporate the flavors of fall into your breakfast routine. Just mix the ingredients the night before, and you’ll wake up to a tasty and filling meal!

Ingredients

• 1 cup rolled oats
• 1 cup almond milk (or any plant-based milk)
• 1/2 cup canned pumpkin
• 1 tablespoon maple syrup
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Chopped nuts or seeds for topping (optional)

Instructions

1. In a medium bowl, combine rolled oats, almond milk, canned pumpkin, maple syrup, pumpkin pie spice, vanilla extract, and a pinch of salt. Stir until well mixed.
2. Transfer the mixture into a jar or airtight container, cover, and refrigerate overnight.
3. In the morning, give the oats a good stir. If you prefer a creamier texture, add a splash more almond milk.
4. Top with chopped nuts or seeds before enjoying.

Pumpkin Quinoa Salad with Cranberries

This Pumpkin Quinoa Salad with Cranberries is a delightful mix of flavors and textures. It combines the nutty taste of quinoa with the sweetness of canned pumpkin and the tartness of dried cranberries. Perfect for a quick lunch or a side dish at dinner, this salad is both satisfying and easy to prepare.

The vibrant colors make it a beautiful addition to your table, while the wholesome ingredients ensure a nutritious meal. You’ll love how simple it is to whip up this dish, making it a perfect choice for those busy days. Plus, it’s a fantastic way to enjoy canned pumpkin in a savory dish!

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 can (15 oz) canned pumpkin
• 1/2 cup dried cranberries
• 1/4 cup chopped pecans or walnuts
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• Fresh parsley or thyme for garnish

Instructions

1. Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the broth is absorbed.
2. In a large bowl, combine the cooked quinoa, canned pumpkin, dried cranberries, chopped nuts, cinnamon, nutmeg, salt, and pepper. Mix well until all ingredients are evenly incorporated.
3. Taste and adjust seasoning as needed. Garnish with fresh parsley or thyme before serving.
4. Enjoy chilled or at room temperature!

Pumpkin and Spinach Stuffed Shells

These pumpkin and spinach stuffed shells are a delightful blend of flavors and textures. The creamy canned pumpkin mixed with fresh spinach creates a rich and satisfying filling, while the pasta shells provide a comforting base. Topped with a zesty marinara sauce, this dish is a perfect combination of savory and sweet, making it a hit for both family dinners and casual gatherings.

This recipe is straightforward and can be whipped up in no time, making it ideal for busy weeknights. With minimal prep and cooking time, you’ll have a tasty vegan meal that’s sure to impress.

Ingredients

• 20 jumbo pasta shells
• 1 cup canned pumpkin
• 2 cups fresh spinach, chopped
• 1/2 cup vegan ricotta (store-bought or homemade)
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups marinara sauce
• Fresh basil for garnish

Instructions

1. Preheat the oven to 375°F (190°C). Cook the jumbo pasta shells according to package instructions until al dente. Drain and set aside.
2. In a mixing bowl, combine the canned pumpkin, chopped spinach, vegan ricotta, garlic powder, salt, and black pepper. Mix until well combined.
3. Stuff each cooked pasta shell with the pumpkin and spinach filling, placing them in a greased baking dish as you go.
4. Pour the marinara sauce evenly over the stuffed shells, ensuring they are well covered.
5. Bake in the preheated oven for 25-30 minutes until heated through. Garnish with fresh basil before serving.

Vegan Pumpkin Bread

This vegan pumpkin bread is a delightful treat that captures the essence of fall with its warm spices and rich pumpkin flavor. It’s moist, fluffy, and perfect for breakfast, a snack, or even dessert. Plus, it’s super easy to make, so you won’t spend all day in the kitchen!

The combination of canned pumpkin and spices like cinnamon and nutmeg makes every slice a comforting experience. Whether you enjoy it plain or with a spread, this bread is sure to become a favorite. Let’s get baking!

Ingredients

• 1 cup canned pumpkin
• 1/3 cup vegetable oil
• 1 cup brown sugar
• 1/4 cup almond milk (or any non-dairy milk)
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the canned pumpkin, vegetable oil, brown sugar, almond milk, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to over-mix.
5. Pour the batter into the prepared loaf pan and smooth the top. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Pumpkin Lentil Stew

Warm up with a hearty Pumpkin Lentil Stew that combines the rich taste of canned pumpkin with protein-packed lentils. This dish is not only flavorful but also simple to prepare, making it perfect for a cozy dinner. The stew is creamy and comforting, with a hint of spice that complements the natural sweetness of the pumpkin.

This vegan recipe is a great way to enjoy the benefits of canned pumpkin, packed with vitamins and nutrients. It’s a one-pot meal that comes together quickly, making it an ideal choice for busy weeknights or meal prep. Pair it with crusty bread for a filling meal that everyone will love!

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 bell pepper, diced
• 1 cup dried lentils (any variety)
• 1 can (15 oz) canned pumpkin
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh herbs for garnish (like parsley or cilantro)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, sautéing until softened.
2. Add the carrot and bell pepper, cooking for an additional 5 minutes until they begin to soften.
3. Stir in the lentils, canned pumpkin, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil.
4. Reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
5. Taste and adjust the seasoning if needed. Serve hot, garnished with fresh herbs.