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Get ready for pumpkin all-the-things! From sweet to savory and from breakfast and dinner to dessert, I’m bringing all the perfect flavors for this fall season! Some are gluten free, some are oil-free, all are vegan and delicious! You don’t want to miss these Vegan Pumpkin Recipes!
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Canned pumpkin purée is an inexpensive pantry staple. It’s nutritious and versatile, lending itself well to a variety of sweet or savory dishes. Stock up when you can in the fall and enjoy Vegan Pumpkin Recipes all year long!
What is pumpkin?
Scientifically a fruit, but commonly used as a vegetable, pumpkin is a type of winter squash.
They come in a numerous sizes, colors, and shapes all with their own flavors and uses.
Is pumpkin good for you?
Consisting of nearly 95% water, pumpkin is relatively low in calories. It’s loaded with vitamins and minerals, particularly vitamins A, C, E, several B vitamins, potassium, iron, and fiber. [source]
What does pumpkin taste like?
Different types of pumpkins will have slightly different tastes. In general, pumpkins used for eating have a mild, delicate flavor with a balance of earthy and sweet.
They pair well with numerous spices, both sweet and savory.
Is canned or fresh better?
As far as nutrients go, canned and fresh are basically equal.
You’ll get the most consistent taste and texture with canned pumpkin. It’s also more convenient and available all year long.
If you’d like to try making your own purée to use in these vegan pumpkin recipes, here are easy instructions.
FAQs
Look for canned 100% pure pumpkin purée. The only ingredients listed should be pumpkin!
It is not the same as pumpkin pie filling, so be sure to read labels to ensure you buy the correct product.
Unopened canned pumpkin can be safely stored in the pantry for 2 to 3 years, or maybe more. If the can is dented, leaking or rusty, throw it away.
Once opened, canned pumpkin purée can be stored in an air-tight container in the fridge for 2 to 3 days.
This is a personal choice. Chemicals and pesticides are used to grow conventional pumpkins and even if you don’t eat the skin, the chemicals can seep through into the flesh and seeds.
That being said, a slice of pumpkin pie, made with conventional pumpkin, once or twice a year isn’t going to hurt you.
Yes! Sub the same amount of fresh pumpkin purée for canned. Be sure to drain out any excess liquid from the fresh purée before measuring and adding to recipes.
More vegan holiday favorites
I hope you love these recipes as much as we do! If you try any of them, please leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Linda from Veganosity
This is one exciting roundup, my friend! I adore pumpkin and you have me covered. I love that there’s everything from sweet to savory.
Jenn S.
Thanks, Linda! I actually think savory is my fave way to use pumpkin – it’s just so versatile!
Dianne's Vegan Kitchen
So much pumpkin, so little time! They all look so good – I don’t know which one to start with first!
Jenn S.
HaHa! I know, right?! Pumpkin season should be all year! Thanks, Dianne!
Michelle
Wow, these all look delicious! Your website is amazing! I have been surfing and pinning tons of recipes to try! I can’t wait to try some out soon. What are some of your all time favorites?
Jenn S.
Oh, thank you so much, Michelle! Check out my About page – I list my favorites and reader favorites there along with quotes from readers who have tried them. Can’t wait to hear what you try first!
Sophia | Veggies Don't Bite
Is there a pumpkin recipe I don’t need to try?! LOL! I definitely need all the pumpkin recipes. They all look delicious!
Jenn S.
Good point! And I agree. Bring on ALL the pumpkin!! 🙂