7 Unique Canned Pumpkin Recipes to Try This Fall
There’s no need to save your canned pumpkin for pie. Instead, use the seasonal food to create palate-pleasing pumpkin meals worthy of any breakfast, lunch, dinner, and dessert. These 7 creative recipes take typical dishes, such as oatmeal, lasagna, and mac and cheese, and transform them into amazing autumn meals thanks to the rich flavor and satisfying sweetness that canned pumpkin provides. After whipping up these fantastic fall foods, you won’t be able to imagine eating a dish that doesn’t include pumpkin.
1. Pumpkin Pie Oatmeal
Using canned pumpkin creates a dish that has a consistent flavor and tasty texture. Interestingly, The Kitchn writes that despite its label, some canned pumpkin is actually made from one or more kinds of squash, such as butternut, Hubbard, and Boston Marrow. However, you’d never know it based on The Cookie Rookie’s recipe via Feastie, which is a beautiful breakfast dish that’s bursting with perfect pumpkin flavor.
- 2 cups 1-minute oats
- 1¼ cups almond milk
- ¾ cup canned pumpkin
- 1 tablespoon light-brown sugar
- 2 teaspoons pumpkin pie spice
- Pinch of salt
- ¼ cup butterscotch chips (optional)
- ¼ cup white chocolate chips (optional)
- ¼ cup chopped walnuts (optional)
- Whipped topping (optional)
Directions: In a microwave-safe bowl, whisk together all of the ingredients except for the optional toppings. Microwave on high for approximately 2 minutes, or until oatmeal is desired consistency. Allow to rest approximately 1 minute, and serve hot. Top with walnuts, butterscotch, whipped topping, and chocolate chips, if desired.
2. Baked Pumpkin and Black Bean Sliders With Avocado Sauce
Whether you’re hosting a football party or fall get-together, Spicy Southern Kitchen’s recipe creates a seasonal slider that is absolutely irresistible. This vegetarian-friendly dish yields 8 to 10 servings.
- 1 tablespoon vegetable oil
- ½ cup finely diced red onion
- ½ cup finely diced red bell pepper
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 (15-ounce) can black beans, drained, rinsed, and dried
- 1 teaspoon kosher salt
- 1 to 2 chopped chipotle peppers
- ¼ cup cooked corn
- ½ cup 100 percent canned pure pumpkin (15 ounces)
- ½ cup (or more) panko crumbs
- Cooking spray
- Fresh cilantro
- Slider buns or small rolls
- 2 plum tomatoes, sliced
- 2 small avocados
- ¼ cup sour cream
- 1 tablespoon lime juice
- 2 tablespoons finely diced red onion
- ¼ teaspoon kosher salt
Directions: Heat vegetable oil in a skillet and sauté onion, red pepper, and garlic until soft, about 2 to 3 minutes. Add cumin and let mixture cool. Place beans in a food processor with 1 teaspoon salt and chipotle peppers. Process until beans are mostly in small pieces. Add the onion mixture and do a few more pulses to get everything mixed well. Transfer to a medium bowl.
Add corn, pumpkin, and panko crumbs to the beans mixture and mix together well. If the mixture feels too loose and will not hold its shape well, add extra panko crumbs. Shape into 8 to 10 slider-sized patties and place on a large plate or tray. Refrigerate for 30 to 60 minutes. To make sauce, mash together the avocado, sour cream, and lime juice until smooth, or you can process them in a food processor.
Add red onion and salt. Refrigerate until needed. Heat oven to 375 degrees Fahrenheit. Spray both sides of sliders with cooking spray and place on a foil-lined baking sheet. Bake for about 6 to 8 minutes per side. Alternately, you can sauté them in 2 tablespoons of vegetable oil for about 3 minutes per side. Serve on slider buns with avocado sauce, tomato, and cilantro.
3. Pumpkin Mac and Cheese
This Better Homes and Gardens recipe creates a delightful dish that can be enjoyed for lunch or dinner. Thanks to the pumpkin, it’ll also provide you and your family with some noteworthy nutrients. According to The Huffington Post, pumpkin is filled with vitamin A, aids in weight loss, and can reduce your LDL (bad) cholesterol. The recipe yields 8 servings.
- 2 cups dried elbow macaroni (8 ounces)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 cup whipping cream
- 1 cup whole milk
- 4 ounces (1 cup) Fontina cheese, shredded
- 1 (15-ounce) can pumpkin
- 1 tablespoon snipped fresh sage or ½ teaspoon dried leaf sage, crushed
- ½ cup soft bread crumbs
- ½ cup grated Parmesan cheese
- ⅓ cup chopped walnuts
- 1 tablespoon olive oil
- Sage leaves (optional)
Directions: Preheat oven to 350 degrees Fahrenheit. Cook pasta in a large pot following package directions. Drain cooked pasta, then return to pot. For cheese sauce, in a medium saucepan, melt butter over medium heat. Stir in flour, salt, and pepper. Add whipping cream and milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, pumpkin, and sage until cheese is melted.
Stir cheese sauce into pasta to coat. Transfer macaroni and cheese to an ungreased 2-quart rectangular baking dish. In a small bowl, combine bread crumbs, Parmesan, walnuts, and oil; sprinkle over pasta. Bake, uncovered, for 30 minutes or until bubbly and top is golden. Let stand 10 minutes before serving. If desired, sprinkle with sage leaves.
4. Pumpkin Lasagne
Canned pumpkin puree adds a fun twist to this savory supper. In addition to creating a fabulous fall feast, Food & Wine’s vegetarian-friendly dish can also be made ahead of time, ensuring your delicious dinner feels effortless. The recipe yields 4 servings.
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 pounds Swiss chard, tough stems removed, leaves washed well and chopped
- 2¼ teaspoons salt
- 1 teaspoon fresh-ground black pepper
- 1 teaspoon dried sage
- ½ teaspoon grated nutmeg
- 3 cups canned pumpkin puree (one 28-ounce can)
- 1½ cups heavy cream
- 1½ cups grated Parmesan
- ½ cup milk
- 9 no-boil lasagne noodles (about 6 ounces)
- 1 tablespoon butter
Directions: In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, ½ teaspoon pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes.
Heat the oven to 400 degrees Fahrenheit. In a medium bowl, mix together 2 cups of the pumpkin, ¾ cup cream, ½ cup Parmesan, and the remaining 1¼ teaspoons salt, ½ teaspoon pepper, ½ teaspoon sage, and ¼ teaspoon nutmeg. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one-third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles.
Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and ¾ cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.
5. Whole-Wheat Pumpkin Rolls With Honey and Pumpkin Seeds
Whole wheat and pumpkin puree create a healthy and tasty alternative to your standard white roll. Reader’s Digest’s recipe contains antioxidants, vitamins, and fiber, while the pumpkin seeds give the rolls a satisfying crunch. If you’re searching for the perfect pumpkin meal, consider preparing Bon Appetit’s herbed pumpkin soup to enjoy with your rolls.
- 1 envelope active dry yeast
- ½ cup warm water (105 to 115 degrees Fahrenheit)
- ¼ cup honey
- 1 can (15 ounces) solid-pack unsweetened pumpkin
- 2 tablespoons olive oil
- 4¼ to 4½ cups all-purpose flour
- 1 cup whole-wheat flour
- 2 teaspoons salt
- 1½ cups unsalted, shelled pumpkin seeds, lightly toasted
Directions: In a large bowl, sprinkle yeast over warm water. Let stand until foamy, about 5 minutes. Stir in honey until dissolved. Stir in pumpkin and oil. Stir in 4 cups of the all-purpose flour, whole-wheat flour, and salt until dough forms. Turn dough out onto floured surface. Knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking. Work in pumpkin seeds. Place dough in lightly oiled bowl. Turn to coat. Cover loosely with plastic wrap.
Let rise in warm place until doubled in volume, about 1.5 hours. Line two baking sheets with foil. Punch dough down. Form dough into 24 equal-size rolls. Place on prepared baking sheets. Cover loosely with plastic wrap. Let rise in warm place until doubled in volume, about 1 hour. Preheat oven to 400 degrees Fahrenheit. Uncover rolls. Bake until puffed and golden, and rolls sound hollow when tapped on bottom, about 12 minutes. Serve warm or at room temperature.
6. Pumpkin Krispie Treats
There’s no denying that pumpkin pies are a fall food essential, but there are also plenty of other fun desserts you can make with canned pumpkin, including Fresh 4 Five’s krispie treats. The recipe yields 16 servings.
- ¼ cup nut butter
- ¼ cup canned pumpkin puree
- ½ cup pure maple syrup
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- Dash of ground ginger
- Pinch of salt
- 2 teaspoons Agar flakes
- 4 cups whole-grain brown rice Krispies
- A couple of ounces of dark chocolate
- A few springs of mint
Directions: In a small sauce pan, combine all ingredients except for the dry rice cereal. Heat until it gets nice and bubbly, and let it bubble for just a minute. Stir constantly so it is well-combined and does not burn. Set aside. Place the rice cereal in a large bowl. Add the wet ingredients to the dry ingredients and stir well, making sure all the cereal is evenly coated. Place in the fridge to harden and set for at least 1 hour. Shape the cereal into round balls with your hands. Place in the fridge again to set. Once firmed up, gently stick in the chocolate and mint leaves.
7. Pumpkin Protein Fudge
Pumpkin and fudge might sound like a strange combination, but Nutritionist in the Kitch’s recipe creates a heavenly dessert that you can indulge in guilt-free. The fudge yields 6 servings, with each containing 166 calories, 12 grams of healthy fats, and 6 grams of protein.
- 1 cup canned pumpkin puree
- 3 tablespoons coconut oil
- 3 tablespoons natural almond butter
- 4 tablespoons unsweetened almond milk
- ½ banana
- 1 scoop vanilla protein powder (you can also use a vegan powder, or omit altogether)
- 1 heaping teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- 3 packets stevia
Directions: Heat coconut oil in a saucepan at medium heat. Add in pumpkin puree and sautée until warmed, about 3 minutes. Meanwhile, in a bowl, mix together almond butter, stevia, banana, and almond milk. Add the almond butter mixture to the saucepan with the pumpkin and oil, and stir together. Stir in the cinnamon, pumpkin pie spice, and protein powder. Transfer the entire mixture to a food processor or blender and process/blend until smooth. Pour the mixture into a muffin mold, brownie pan, or cake pan, and garnish with cinnamon. Freeze for at least 1 hour, or until firm.