Got a can of pumpkin puree in your pantry? Don't save it just for pie! From cozy pumpkin pasta and fluffy muffins to pumpkin spice lattes and more, here are some of my favourite easy and delicious vegan ways to use canned pumpkin puree this fall.
Cozy sweaters, crisp air, and a pantry stocked with cans of pumpkin puree! Fall is absolutely here, and I am so ready for it!
But here's the thing: pumpkin puree deserves so much more than just pumpkin pie. Whether you've cracked open a can for one recipe and have a little left in the fridge, or you've gone a bit overboard at the shops and bought enough to last the entire season (no judgement here!), I have you covered.
I've rounded up all of my favourite ways to use canned pumpkin. We're talking creamy one-pot pasta for dinner, fluffy streusel-topped muffins for breakfast, a homemade pumpkin spice latte for your afternoon pick-me-up, and so much more. These recipes are cozy, delicious, and guaranteed to make your kitchen smell like an absolute dream.
So grab that can of pumpkin puree and let's put every last spoonful to seriously good use!
Mel x
Vegan Pumpkin Bread
Super moist, fluffy, packed with pumpkin flavour, and sporting the most irresistible sparkly sugar top, this quick bread is a fall essential. A whole can of pumpkin puree goes in, which is what makes it so wonderfully tender and rich. Slice it thick, slather it with vegan butter, and enjoy every single bite.
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Vegan Pumpkin Pasta
Pumpkin puree and pasta are a match made in cozy fall heaven! This lusciously creamy one-pot wonder comes together in just 20 minutes and uses a whole can of pumpkin to create the most rich, garlicky, velvety sauce. It's the ultimate easy weeknight dinner when those fall carb cravings hit!
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Vegan Pumpkin Muffins
Soft, fluffy, and loaded with fall flavour, these are the muffins I make on repeat all fall season long. Canned pumpkin keeps them perfectly moist, the nubbly nutty streusel topping adds the best texture, and the drizzles of maple glaze make them feel like a proper treat. The perfect excuse to put the kettle on!
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Vegan Pumpkin Cinnamon Toast
This is my absolute favourite trick for using up that little bit of leftover pumpkin puree in the fridge! A sweet, buttery, pumpkiny topping gets spread over toast and baked until gloriously crunchy and golden. Ready in just 15 minutes, and it tastes like fall on a plate.
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Vegan Pumpkin Smoothie
Starting your day with a smoothie that tastes like pumpkin pie is always a good idea! Canned pumpkin is blended with frozen banana, dairy-free milk, and warming spices into a thick, creamy, velvety smoothie with the most gorgeous puddingy texture. A quick, healthy, and delicious way to use up some leftover pumpkin puree.
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Vegan Pumpkin Spice Latte
Why queue at the coffee shop when you can make a pumpkin spice latte at home? Creamy dairy-free milk, canned pumpkin puree, warming spices, and a cloud of vegan whipped cream make this the coziest, most indulgent fall drink. It's the pick-me-up you deserve on a chilly afternoon!
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Vegan Pumpkin Pancakes
These Vegan Pumpkin Pancakes make the coziest fall breakfast! They're golden, super fluffy, packed with pumpkin flavour, and perfectly spiced. I love them with loads of vegan butter and a very generous drizzle of maple syrup.
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Pumpkin Oatmeal Bars
If you've been wondering what to do with canned pumpkin that isn't a pie, these soft, chewy bars are your answer! Loaded with hearty oats and naturally sweetened, they make a brilliant make-ahead breakfast or snack to have on hand throughout the chilly fall weeks. Wholesome, satisfying, and so easy to make.
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Vegan Pumpkin Mac & Cheese
When I'm craving proper comfort food, this Vegan Pumpkin Mac Cheese is just the ticket! Tender macaroni gets coated in a silky, creamy pumpkin-infused cheese sauce, then finished with a golden, bubbly, crusty cheesy topping, and it's ready in only 20 minutes!
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Pumpkin Seed Granola
Make your house smell like all things fall by whipping up a batch of this golden, uber-clumpy granola! Canned pumpkin is baked right into the oat mixture, giving it a beautiful colour, subtle earthy sweetness, and the most satisfying crunch. Brilliant over yogurt, with dairy-free milk, or eaten straight from the tray.
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Vegan Pumpkin Cake with Brown Sugar Frosting
This Vegan Pumpkin Cake is rich, incredibly moist, packed with pumpkin and warming pumpkin spice, and covered in swooshes of sweet brown sugar frosting to make every slice feel extra special. Best of all, it's an easy single-layer cake with no fussy stacking or decorating required!
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Vegan Pumpkin Chocolate Chip Cookies
These Vegan Pumpkin Chocolate Chip Cookies are everything I want in a fall bake: perfectly soft and chewy in the middle, crisp around the edges, and packed with cozy pumpkin spice flavour. They come together in just one bowl with no chilling required, so you can have warm, chocolate-studded cookies ready to eat in no time at all.
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Double Chocolate Pumpkin Muffins
Fall dreams are absolutely made of these fudgy, perfectly spiced double chocolate muffins! Canned pumpkin makes them unbelievably moist and rich without a drop of oil, and they come together with no mixer. Nothing complicated, nothing fancy, just pure, deeply chocolatey, fall-spiced deliciousness.
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Vegan Pumpkin Donuts
Dust off your donut pan because these soft, fluffy baked donuts are an absolute must-make! Canned pumpkin gives them a gorgeous golden hue and a beautifully tender crumb, and rolling them generously in ridiculous amounts of cinnamon sugar while they're still warm is completely non-negotiable. They disappear fast. Consider yourself warned!
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Saucy Gooey Pumpkin Mug Cake
When you've got a few tablespoons of pumpkin puree left in the bottom of the can, this Saucy Caramel Pumpkin Mug Cake is the answer. It has a soft, fluffy pumpkin sponge with a thick, gooey caramel sauce that magically forms as it cooks, and it's ready in minutes!
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