Canned Pumpkin Puree Recipes Vegan for Easy Fall Meals

Pumpkin puree is a versatile pantry staple that instantly brings warmth and comfort to any dish. Whether you’re craving a cozy fall treat or a nutritious addition to your meals, canned pumpkin puree is a vegan-friendly ingredient that shines in a variety of recipes.

Its naturally rich texture and earthy sweetness make it perfect for everything from breakfast bowls and smoothies to savory soups and decadent desserts.

In this blog post, we’ll explore delicious vegan recipes using canned pumpkin puree that are simple to prepare and bursting with flavor. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, these recipes will inspire you to get creative with pumpkin all year round.

Ready to dive into a world of wholesome, comforting pumpkin dishes? Let’s get cooking!

Why You’ll Love This Recipe

Using canned pumpkin puree in vegan recipes offers convenience without sacrificing taste or nutrition. It’s already cooked and smooth, saving you time on prep.

Plus, pumpkin is packed with vitamins A and C, fiber, and antioxidants that support overall health.

These recipes are:

• Easy to customize with your favorite spices and sweeteners
• Perfect for all seasons, especially fall and winter comfort foods
• Nutritious and filling, thanks to pumpkin’s fiber content
• Great for meal prep—make ahead and store for quick meals
• Totally vegan and allergy-friendly when made with plant-based ingredients

Ingredients

• 1 can (15 oz) canned pumpkin puree – make sure it’s 100% pumpkin, not pumpkin pie filling
• 1 cup unsweetened almond milk or any plant-based milk
• 1/4 cup maple syrup or agave nectar
• 1/2 cup rolled oats
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 1 tsp vanilla extract
• 1 tbsp ground flaxseed (optional, for thickness)
• Pinch of salt
• 1/4 cup chopped walnuts or pecans (optional)

Equipment

• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Small saucepan or microwave-safe bowl (for warming plant milk)
• Containers for meal prep or serving bowls

Instructions

1. Warm the plant-based milk: In a small saucepan or microwave, gently warm 1 cup of almond milk until just warm to the touch. This helps the oats soften better.
2. Combine dry ingredients: In a mixing bowl, add 1/2 cup rolled oats, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves, 1 tbsp ground flaxseed (if using), and a pinch of salt.
3. Add wet ingredients: Stir in the canned pumpkin puree, warm almond milk, maple syrup, and vanilla extract into the dry mix. Whisk everything together until well combined and smooth.
4. Let it sit: Allow the mixture to rest for at least 5 minutes, so the oats absorb the liquid and the flaxseed thickens the texture.
5. Add nuts: Fold in the chopped walnuts or pecans for added crunch and nutrition.
6. Serve or store: Enjoy immediately as a cozy breakfast or refrigerate in sealed containers for up to 3 days for quick meal prep.

Tips & Variations

“For a creamier texture, swap rolled oats for quick oats or add a spoonful of almond butter.”

• Make it a smoothie bowl: Blend the pumpkin mixture with frozen bananas and a handful of spinach for a nutrient-packed smoothie bowl.
• Swap sweeteners: Use coconut sugar, date syrup, or brown rice syrup instead of maple syrup.
• Add spices: Sprinkle in pumpkin pie spice for an even more pronounced flavor.
• Overnight oats: Mix all ingredients and refrigerate overnight for a grab-and-go breakfast.
• Use in baking: Incorporate this pumpkin puree mix into vegan muffins or pancakes for extra moisture and flavor.

Nutrition Facts

Serving Suggestions

This pumpkin puree recipe is perfect for a hearty breakfast or a nutritious snack. Serve it topped with fresh berries and a sprinkle of chia seeds for added texture.

You can also spoon it over vegan granola or alongside warm toast with nut butter for a balanced meal.

For a savory twist, add a pinch of smoked paprika and black pepper, then use the pumpkin puree as a base for vegan soups or sauces. If you love experimenting, try pairing pumpkin with the flavors in our Lion’S Mane Mushroom Crumble Recipes for an earthy, comforting dish.

More Delicious Canned Pumpkin Puree Vegan Recipes

Vegan Pumpkin Pancakes

Fluffy and spiced pancakes made with canned pumpkin puree, perfect for weekend brunch. Use plant-based milk and flaxseed meal as an egg substitute.

Ingredients:

• 1 cup flour
• 1 cup canned pumpkin puree
• 1 cup almond milk
• 2 tbsp maple syrup
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• Pinch of salt

Instructions:

1. Mix flaxseed with water; let sit 5 minutes.
2. Combine dry ingredients in a bowl.
3. Whisk wet ingredients including flax egg and pumpkin puree.
4. Mix wet and dry ingredients until just combined.
5. Cook pancakes on a non-stick skillet over medium heat until bubbles form, then flip.
6. Serve with maple syrup and toasted pecans.

Vegan Pumpkin Soup

A creamy, comforting soup perfect for chilly evenings. This recipe uses canned pumpkin puree with coconut milk and warming spices.

Ingredients:

• 1 can (15 oz) pumpkin puree
• 1 cup coconut milk
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing

Instructions:

1. In a pot, heat olive oil and sauté onion and garlic until translucent.
2. Add spices and cook for 1 minute until fragrant.
3. Pour in vegetable broth, pumpkin puree, and coconut milk.
4. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
5. Blend with an immersion blender until smooth.
6. Season with salt and pepper, serve hot with crusty bread.

Vegan Pumpkin Energy Bites

A quick, no-bake snack packed with pumpkin puree, oats, and seeds for a nutritious boost.

Ingredients:

• 1/2 cup pumpkin puree
• 1 cup rolled oats
• 1/4 cup almond butter
• 2 tbsp maple syrup
• 1/4 cup chia seeds
• 1 tsp cinnamon
• 1/2 tsp vanilla extract

Instructions:

1. Mix all ingredients in a bowl until combined.
2. Roll into bite-sized balls and place on a baking sheet.
3. Refrigerate for at least 1 hour until firm.
4. Store in an airtight container in the fridge for up to a week.

Try these recipes for a delightful variety of ways to enjoy canned pumpkin puree in vegan form. For more vegan inspiration, don’t miss our Lemon Ricotta Pasta With Arugula Recipe and the hearty Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.

Conclusion

Canned pumpkin puree is a treasure trove of flavor and nutrition for anyone embracing a vegan lifestyle. Its creamy texture and subtle sweetness make it a perfect ingredient for a wide range of recipes — from breakfast bowls and snacks to soups and desserts.

These vegan recipes are not only easy to make but also adaptable and wholesome, allowing you to enjoy the best of pumpkin all year long.

Don’t hesitate to experiment with spices, sweeteners, and add-ins to make these recipes your own. Whether you’re fueling a busy morning or winding down with a comforting bowl of soup, canned pumpkin puree ensures your meals are delicious and nourishing.

Happy cooking!

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