Canned Pumpkin Recipes Vegan: Easy & Delicious Ideas

When the crisp autumn air starts to roll in, there’s nothing quite like the comforting taste of pumpkin to warm your soul. But did you know that canned pumpkin is a versatile and year-round ingredient that’s perfect for vegan cooking?

Whether you’re craving a creamy soup, a decadent dessert, or a savory snack, canned pumpkin can be your go-to base for delicious plant-based dishes. Not only does it bring a beautiful orange hue to your plate, but it also packs a nutritious punch with fiber, vitamins, and antioxidants.

Plus, using canned pumpkin saves you time without sacrificing flavor or texture, making it a pantry hero for busy home cooks.

In this post, we’ll explore several easy, delightful vegan recipes featuring canned pumpkin that will impress your friends and family. From hearty mains to sweet treats, these dishes are simple to whip up and perfect for anyone embracing a vegan lifestyle or just looking to add some wholesome comfort food to their menu.

Let’s get cooking with these creative and nourishing canned pumpkin recipes!

Why You’ll Love This Recipe

Canned pumpkin recipes are ideal for vegans and non-vegans alike because they are incredibly versatile and nutrient-dense. You’ll appreciate how easy it is to incorporate pumpkin into your meals without the hassle of roasting or peeling fresh pumpkin.

These recipes are designed to be simple yet flavorful, using pantry staples and wholesome ingredients to create satisfying dishes.

Whether you’re looking for a warming soup, a rich pasta sauce, or a decadent dessert, canned pumpkin adds moisture, natural sweetness, and a velvety texture. Plus, these recipes are allergen-friendly and can easily be adapted to suit your preferences, making them perfect for weeknight dinners or special occasions.

Embrace the season and nourish your body with these delicious vegan canned pumpkin recipes!

Ingredients

• 1 can (15 oz) pure canned pumpkin
• 1 cup canned coconut milk (or any plant-based milk)
• 1/4 cup maple syrup
• 2 tsp pumpkin pie spice (or cinnamon, nutmeg, ginger blend)
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup vegetable broth
• 1 cup cooked chickpeas (optional for added protein)
• 1 cup cooked pasta (for pasta recipe)
• 1 cup rolled oats (for baked goods)
• 1/2 cup chopped nuts (walnuts or pecans)
• 1 tbsp ground flaxseed mixed with 3 tbsp water (flax egg)
• Pinch of salt
• Fresh herbs such as sage or thyme (optional)

Equipment

• Medium saucepan
• Large mixing bowl
• Blender or immersion blender
• Baking dish or muffin tin
• Measuring cups and spoons
• Wooden spoon or spatula
• Knife and chopping board
• Colander (for draining chickpeas or pasta)

Instructions

1. Prepare the flax egg: In a small bowl, combine 1 tbsp ground flaxseed with 3 tbsp water. Stir and let sit for 5 minutes until it forms a gel-like consistency. This will act as a vegan binder for baked recipes.
2. Make the pumpkin soup: Heat olive oil in a saucepan over medium heat. Add diced onion and minced garlic, sautéing until translucent and fragrant (about 5 minutes).
3. Add the canned pumpkin, vegetable broth, and coconut milk to the saucepan. Stir well to combine.
4. Season with pumpkin pie spice and a pinch of salt. Simmer on low heat for 10 minutes, stirring occasionally.
5. Use an immersion blender or transfer soup to a blender to puree until smooth and creamy.
6. Add cooked chickpeas if desired for extra protein and texture. Warm through.
7. For pumpkin pasta: Toss cooked pasta with the pumpkin sauce. Garnish with fresh herbs like sage or thyme for added flavor.
8. For baked pumpkin oatmeal muffins: In a large bowl, mix canned pumpkin, flax egg, maple syrup, oats, nuts, and pumpkin pie spice. Spoon mixture into a greased muffin tin.
9. Bake at 350°F (175°C) for 20-25 minutes or until muffins are set and a toothpick comes out clean.
10. Cool slightly before serving. Enjoy warm or store in an airtight container for up to 3 days.

Tips & Variations

Tip: For a creamier soup, add a splash of plant-based cream or cashew cream before blending.

Variation: Swap maple syrup for agave or coconut sugar in baked goods to adjust sweetness.

Try adding warming spices like cloves or allspice for a more complex flavor profile in desserts.

For savory dishes, stir in sautéed mushrooms or spinach for extra depth and nutrition.

Leftover pumpkin soup can be chilled and used as a base for vegan curry or stew.

Nutrition Facts

Serving Suggestions

• Serve pumpkin soup with crusty vegan bread or garlic toast for dipping.
• Top pumpkin pasta with toasted pumpkin seeds and fresh parsley for crunch and freshness.
• Enjoy pumpkin oatmeal muffins with a smear of almond butter or your favorite vegan spread.
• Pair pumpkin dishes with a simple green salad dressed in tangy lemon vinaigrette for balance.
• For a festive touch, sprinkle pumpkin dishes with vegan parmesan or nutritional yeast.

Delicious Canned Pumpkin Recipes Vegan

Creamy Vegan Pumpkin Soup

This velvety pumpkin soup is a comforting classic, perfect for chilly days. The coconut milk adds a rich creaminess without dairy, and the warm spices give it that cozy fall flavor.

Try pairing it with our Low Fodmap Appetizer Recipes for a full meal experience.

Pumpkin Pasta with Sage

A simple yet flavorful pasta dish where canned pumpkin creates a luscious sauce that clings perfectly to your noodles. Fresh sage elevates the aroma and taste, making it a quick dinner winner.

For more vibrant pasta inspiration, check out our Lemon Ricotta Pasta With Arugula Recipe.

Baked Pumpkin Oatmeal Muffins

These muffins are a wholesome, grab-and-go breakfast or snack. Made with oats, nuts, and canned pumpkin, they’re filling and naturally sweetened with maple syrup.

Pair them with a refreshing beverage like the Huckleberry Margarita Recipe for festive occasions or brunch.

Spiced Pumpkin Pancakes (Bonus!)

Use canned pumpkin to add moistness and spice to your vegan pancakes. Mix pumpkin puree into your favorite pancake batter with cinnamon and nutmeg for a seasonal twist.

Pumpkin Chickpea Curry

A hearty, fragrant curry that combines canned pumpkin with chickpeas, tomatoes, and warming spices. Serve over rice or quinoa for a nutrient-packed meal.

Conclusion

Canned pumpkin is truly a versatile and nutritious ingredient that can transform simple vegan meals into comforting, flavorful dishes. From soups and pastas to baked goods and curries, its natural sweetness and creamy texture make it a perfect addition to your plant-based recipe collection.

Using canned pumpkin not only saves time but also provides a consistent, year-round option to enjoy the essence of fall anytime.

Whether you’re a seasoned vegan or just experimenting with plant-based cooking, these recipes offer a wonderful way to embrace pumpkin’s rich flavors while keeping meals wholesome and satisfying. Don’t forget to explore other delicious recipes on the site, like the Lion’S Mane Mushroom Crumble Recipes or the classic Instant Pot Rabbit Recipe for more culinary inspiration.

Happy cooking and enjoy the vibrant flavors of canned pumpkin in your vegan kitchen!

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