10 Pumpkin Recipes for Fall

What is it about changing leaves and blustery days that makes you crave pumpkin? It’s more than just a seasonal food – it’s one of those quintessential tastes of fall – like apples and mulling spices – that just feels right on a chilly day. Check out some of my favorite fall pumpkin recipes, and feel free to share your own pumpkin cooking ideas in the comments!

DIY Pumpkin Puree

Did you know that most canned pumpkin isn’t pumpkin at all? Instead, companies use any number of winter squash, like butternut squash, and call it pumpkin. If you want the real deal, your best bet is making pumpkin puree at home, which is very simple to do! Here’s how:

  • Clean your pumpkin, then cut it in half and scoop out the seeds and stringy bits. Don’t toss those seeds! Roast them in the oven for a savory snack.
  • Rub the inside of your pumpkin with olive oil, and bake at 350F for about an hour and a half, or until it’s nice and tender.
  • Let the pumpkin cool, then scoop the flesh into the blender, and puree in batches.

For most pumpkin recipes, it doesn’t really matter whether the puree you use is pumpkin or some other winter squash. If you’re short on time, just grab that can and get cooking!

Health Benefits of Pumpkin

Pumpkin is as healthy for you as it is delicious! It’s an excellent source of vitamin A and has plenty of fiber to keep your digestive system on track. It’s also pretty low in calories, so if you’re worried about overdoing it during the holidays, you can add pumpkin to your yes list!


1. Pumpkin Hummus

Pumpkin and a little olive oil replace the tahini in this seasonal hummus recipe! This is great with pita triangles or fresh veggies for dipping.


  • 15 ounce can of garbanzo beans
  • 2 cloves of raw garlic
  • 1/2 cup of pumpkin
  • 1 teaspoon cumin
  • juice of one lemon
  • 1/4 cup olive oil + extra for drizzling
  • 1/2 cup toasted pumpkin seeds


1. Throw all of your ingredients except the pumpkin seeds into your blender and process until smooth.

2. Transfer to a glass bowl with a lid, and chill until you’re ready to serve. Drizzle with the extra olive oil and top with the pumpkin seeds just before serving.

Image: jules:stonesoup / Flickr


2. Pumpkin Pie

This recipe is adapted from Michelle Schoffro Cook’s delicious version of the Thanksgiving classic.


  • 3 cups white wheat flour
  • 1/2 cup olive oil
  • 3/4 cup of icy cold water
  • pinch of salt
  • 1 15 ounce can of pumpkin puree (or 2 cups homemade)
  • 2/3 cup maple syrup
  • 2 teaspoons cinnamon
  • 1/3 cup almond or cashew milk
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
  • 1 tablespoon cornstarch or arrowroot
  • 1/2 block of firm organic tofu


1. Preheat the oven to 350F.

2. To make the crust, knead together the floud, olive oil, water, and salt until it’s well-combined and pulling away from the sides of your bowl just a bit. Roll it out on a floured cutting board, then press it gently into your pie pan, using a fork or knife to pierce a few small holes in the bottom of the crust. Bake for 15 minutes, while you get the filling made.

3. To make your filling, combine the remaining ingredients in your blender or food processor, and process until smooth.

4. When the crust is ready, pour your filling into the crust, throw it back in the preheated oven, and bake for an hour. Let the pie cool before serving.


3. Pumpkin Pie Custard

This recipe is almost like creme brulee, but without all of the eggs and dairy. Here’s what you need to make a batch:

  • 2/3 cup pumpkin puree
  • 1/2cup raw cashews
  • 1 1/4 cups plain unsweetened soy or almond milk
  • 1/2 cup unrefined sugar, like coconut sugar
  • 1/4 cup pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 1/4 teaspoon agar powder
  • 1 teaspoon arrowroot powder
  • 1 teaspoon cinnamon
  • Few pinches freshly ground nutmeg
  • Pinch or two allspice
  • Pinch or two ground cloves
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt
  • Few teaspoons unrefined sugar for caramelized topping (optional, see note)

Dreena from Plant Powered Kitchen developed this recipe, and it’s so perfect as-is, there was no adaptation required. Check out how to make your pumpkin custard over at Plant Powered Kitchen!

Image: Gudlyf / Flickr

4. Pumpkin Pie Quinoa

You can serve this up as a breakfast or a dessert, and it’s super simple to make. Here’s what you need:

  • 1 cup raw quinoa, rinsed
  • 2 cups water
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ginger

Click here to check out Veggie Converter’s instructions on how to make this awesome, nutritious breakfast dish in your rice cooker!


5. Pumpkin Black Bean Enchiladas

Not all pumpkin dishes have to be sweet! Use pumpkin in place of sweet potatoes to make these awesome vegan enchiladas.


  • 2 tablespoons olive oil
  • 1 sweet onion, diced
  • 1 poblano pepper, diced
  • 2 cloves of garlic, minced or pressed
  • 1 teaspoon each cumin and coriander
  • pinch of cinnamon
  • 15 ounce can of pumpkin puree (or 2 cups fresh)
  • 15 ounce can of black beans (or 2 cups cooked)
  • water, as needed
  • juice from 1 lime
  • 2 cups enchilada sauce
  • about a dozen corn tortillas
  • 1 Haas avocado, sliced


1. Heat the olive oil in a large frying pan on medium heat. Cook the onion, pepper, and garlic for a few minutes, until the onion turns translucent. Add the spices, pumpkin, and black beans and cook until heated through.

2. Remove the pan from the heat and stir in the lime juice.

3. Spread half of the enchilada sauce onto the bottom of an 8X8″ glass baking pan.

4. To roll up the enchiladas, put a few tablespoons of filling down the center of your tortilla, roll it up, then place it seam-side-down in the pan. Repeat until you have enough enchiladas to fill the whole pan, then top with the remaining enchilada sauce.

5. Bake for 20-25 minutes and serve topped with sliced avocado.


vegan pumpkin soup

This coconut pumpkin black bean soup is ready to head out to a soup swap!

6. Coconut Pumpkin Black Bean Soup

An easy, hearty soup for a chilly fall evening, this freezes well, so you can eat some now and freeze the rest for a busy weeknight.


  • 3 sweet peppers, chopped
  • 2 cups kale, chopped
  • 2 tablespoons walnut oil (sesame oil will work too)
  • 1 15 ounce can pumpkin puree
  • 1 15 ounce can black beans, rinsed and drained
  • 1 13.5 ounce can of full fat coconut milk
  • 2 cups veggie broth
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cardamom
  • 1-2 tablepoon smoked pepper hot sauce
  • 2 tablespoons brown sugar
  • toasted pumpkin seeds, optional

Cooking Directions

  1. Turn your crock pot to high, and add the peppers, kale, and oil, tossing to coat. Let the peppers cook for a few minutes, then add the rest of the ingredients and stir well.
  2. Cook on high heat for 30 minutes.
  3. Optional – Puree the soup with your immersion blender, or in batches in the blender or food processor.
  4. Serve with crusty bread and top the soup with some toasted pumpkin seeds!


7. Pumpkin Spice Latte

Unlike at most coffee shops, this one has actual pumpkin in it, instead of artificial flavor syrups! Don’t have an espresso machine? Don’t fret! This recipe, adapted from Short, Silly Vegan, doesn’t use any special equipment.


  • 1/4 cup pumpkin puree
  • About 1/2 cup unsweetened almond or cashew milk
  • 1 teaspoon pumpkin pie spices
  • 1/2 cup of strong, hot coffee
  • maple syrup, to taste (optional)


1. Combine the pumpkin, vegan milk, and spices in a small saucepan and heat on medium. Don’t bring this to a boil -  as soon as you see bubbles, remove the pan from the heat.

2. Transfer the pumpkin mixture to your blender and blend on high for a couple of minutes to froth everything up.

3. Pour the pumpkin mixture over your cup of coffee, and add maple syrup to sweeten.


8. Pumpkin Biscuit Rolls

Somewhere between a biscuit and a cinnamon roll, there is deliciousness. Here’s what you need to make these healthier cinnamon rolls:

Dough Ingredients:

  • 3/4 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup canola oil (note – I’d use olive or sunflower seed oil instead of canola, since canola oil is usually GMO)
  • 1/3 cup plus 2 tablespoons pumpkin puree
  • 5 tablespoons vegan margarine, softened
  • 3/4 cup plus 2 teaspoons brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 3 tablespoons chopped cranberries

Cinnamon Glaze Ingredients:

  • 1/2 cup powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons coconut creamer or non-dairy milk

For directions and complete nutritional info, head over to The French Fry Conundrum!


9. Pumpkin Bean Stew

This is an easy crock pot meal for a chilly evening.


  • 1 15 ounce can pureed pumpkin (or 2 cups cooked pumpkin)
  • 1 15 ounce can chick peas (or 2 cups cooked)
  • 1 15 ounce can pinto beans (or 2 cups cooked)
  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 2 teaspoons coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1 chili in adobo sauce, minced with seeds removed (for more heat, leave in all or part of the seeds)
  • 1 tablespoon brown sugar
  • salt and pepper, to taste
  • 2 cups veggie broth
  • sliced Haas avocado, optional


1. Toss everything except for the avocado into a crock pot and cook on high for 2 hours.

2. Serve topped with avocado and a little more diced onion. This is great on its own or over your favorite cooked grain.


10. Roasted Pumpkin with Mushrooms and Scallions

Talk about comfort food! This makes a lot of food. If you want to cut things down, use a butternut squash in place of the pumpkin.


  • 1 pumpkin, peeled and cubed with seeds removed
  • 12 large scallions, diced
  • 16 ounces of mushrooms, cut into large chunks
  • 1/4 cup olive oil
  • 1/3 cup olive oil
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon dried sage
  • salt and pepper to taste


1. Preheat the oven to 425 F.

2. Toss the veggies with the 1/4 cup olive oil in a large baking dish. Roast for one hour, until the squash is soft, tossing every 20 minutes to make sure everything cooks evenly.

3. While the veggies cook, whisk together the 1/3 cup olive oil with the vinegar, sage, salt, and pepper. When the veggies are ready, toss them with the dressing. You can serve this up hot or cold.

What’s your favorite way to cook with pumpkin? Let’s to keep the recipe ideas going in the comments!


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Sarah Hill
Sarah Hill20 days ago

Yum, thanks.

Angela K.
Angela K.27 days ago

Thanks for sharing

Charles Wallis
Charles Wallis27 days ago


Jan N.
Jan N.28 days ago

I never eat the stuff and I am all pumpkined out just from constantly reading about it these past few weeks. Enough with the pumpkins!

Feather W.
Feather W.about a month ago

Oh, yummy, I want to try them all...

Daniel Partlow
Daniel Partlowabout a month ago

These sound great. Thanks

Elena Poensgen
Elena Poensgenabout a month ago

Thank you

Mara Comitas
Mara Comitasabout a month ago

I never cared for anything with pumpkin until Whole Foods began making pumpkin & cream cheese muffins. Yum!

Elena Poensgen
Elena Poensgenabout a month ago

Thank you

Kathryn Irby
Kathryn Irbyabout a month ago

They all look delicious! Thanks!