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10 Pumpkin Recipes for Fall

  • 11 of 2

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.

Ingredients

  • 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

Directions

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.

Ingredients

  • 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.

Ingredients

  • 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)

Directions

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.

Ingredients

  • 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

Directions

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.

Ingredients:

  • 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

Directions

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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Becky Striepe

Becky Striepe is a freelance writer and vegan crafter living in Atlanta, Georgia. Her life’s mission is to make green crafting and vegan food accessible to everyone! Like this article? You can follow Becky on Twitter or find her on Facebook!

208 comments

+ add your own
6:34AM PST on Nov 26, 2013

Plan on making the enchiladas for Thanksgiving..thank you

7:24PM PDT on Oct 27, 2013

sounds so good thanks!

2:19PM PDT on Oct 14, 2013

Most sound great!

1:05AM PDT on Oct 14, 2013

great.....i love them. thanks.

pumkins is great for face mask.

1:43PM PDT on Oct 13, 2013

Thanks

1:20AM PDT on Oct 13, 2013

Thank you very much Becky! :)

2:52PM PDT on Oct 11, 2013

I crave pumpkin all year, it's so delicious!

3:37AM PDT on Oct 11, 2013

Thanks, I was looking for information such as this :)

7:03PM PDT on Oct 5, 2013

Thank you.

5:59PM PDT on Oct 5, 2013

Yummy! Thanks so much..

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