As the leaves start to change and the crisp autumn air sets in, our thoughts turn to warm, comforting dishes that evoke the flavors of the season. And what’s more autumnal than pumpkin? This versatile squash is the star of countless fall recipes, from classic pumpkin pie to hearty stews and soups. But this year, why not mix things up with some creamy vegan pumpkin recipes that are just as delicious as they are innovative? From decadent mac and cheese to spicy curries and sweet treats, we’ve got 18 mouthwatering options to spice up your fall culinary repertoire.
Vegan Pumpkin Mac and Cheese
Warm up with this creamy, comforting vegan macaroni and cheese dish infused with the sweetness of pumpkin.
Ingredients:
– 1 pound macaroni
– 2 cups vegetable broth
– 1/2 cup cashew cream (see notes)
– 1/4 cup nutritional yeast
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup roasted pumpkin puree
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions. Drain and set aside.
3. In a large saucepan, sauté onion and garlic in olive oil until softened.
4. Add vegetable broth, cashew cream, nutritional yeast, pumpkin puree, salt, and pepper. Stir until smooth.
5. Combine cooked macaroni with the pumpkin sauce. Transfer to a baking dish.
6. Top with additional cashew cream or breadcrumbs (optional).
7. Bake for 20-25 minutes, or until golden brown.
Notes: To make cashew cream, soak 1/2 cup of cashews in water for 4 hours, then blend with 1/4 cup fresh water until smooth.
Creamy Pumpkin Sage Pasta
This autumnal pasta dish combines the warmth of pumpkin with the earthiness of sage, all wrapped up in a rich and creamy sauce.
Ingredients:
– 8 oz pasta of your choice (e.g., pappardelle or fettuccine)
– 1 cup cooked, mashed pumpkin
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 2 sprigs fresh sage, chopped
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
2. In a large skillet, heat olive oil over medium. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add garlic and cook for an additional minute.
4. Stir in mashed pumpkin, chopped sage, and reserved pasta water. Bring to a simmer and let cook for 2-3 minutes.
5. Remove skillet from heat and stir in heavy cream. Season with salt and pepper to taste.
6. Combine cooked pasta and creamy pumpkin sauce. Top with grated Parmesan cheese, if desired.
Cooking Time: 15-20 minutes
Vegan Pumpkin Risotto with Mushrooms
This creamy risotto combines the warmth of pumpkin puree with the earthy flavor of mushrooms, making it a perfect comfort food for fall and winter. This vegan version is just as rich and satisfying as its dairy-based counterpart.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/2 cup pumpkin puree
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz cremini mushrooms, sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large saucepan over medium heat. Add onion and cook until translucent, about 3 minutes.
2. Add Arborio rice and cook, stirring constantly, for 1-2 minutes.
3. Add broth, pumpkin puree, thyme, salt, and pepper. Bring to a simmer.
4. Reduce heat to low and cook, covered, for 20-25 minutes or until rice is tender and creamy.
5. Add mushrooms and garlic. Cook, stirring occasionally, for an additional 5 minutes.
6. Serve hot, garnished with parsley if desired.
Cooking Time: 30-35 minutes
Spiced Pumpkin Coconut Curry
Warm up with this unique and flavorful curry that combines the comfort of pumpkin with the richness of coconut milk and a blend of spices.
Ingredients:
– 1 medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the coconut oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, curry powder, cinnamon, and nutmeg. Cook for 1 minute, stirring constantly.
4. Add the pumpkin cubes and stir to combine with the spice mixture. Cook for an additional 5 minutes, or until the pumpkin is tender.
5. Stir in the coconut milk and season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: Approximately 20-25 minutes
Vegan Pumpkin Alfredo Sauce
Elevate your pasta game with this creamy and comforting vegan pumpkin alfredo sauce! Made with roasted pumpkin, garlic, and cashew cream, this recipe is perfect for a cozy fall night or as a seasonal twist on a classic.
Ingredients:
– 1 cup cooked pumpkin puree
– 1/2 cup cashews
– 1/4 cup nutritional yeast
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup vegan butter or margarine (melted)
– 2 tablespoons all-purpose flour
Instructions:
1. Preheat oven to 400°F (200°C). Roast the pumpkin puree for 20-25 minutes, or until tender.
2. Soak cashews in water for at least 4 hours or overnight.
3. Drain and rinse cashews, then blend with roasted pumpkin, garlic, lemon juice, apple cider vinegar, salt, and pepper until smooth.
4. In a medium saucepan, melt vegan butter over low heat. Whisk in flour to create a roux, cooking for 1-2 minutes.
5. Gradually whisk in the cashew-pumpkin mixture, bringing the mixture to a simmer. Reduce heat to low and cook for 5-7 minutes or until desired consistency.
Cooking Time: 25-30 minutes
Pumpkin Lentil Soup with Coconut Milk
Warm up with this comforting and nutritious soup that combines the flavors of pumpkin, lentils, and coconut milk.
Ingredients:
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup cooked lentils
– 1 can (15 oz) pumpkin puree
– 4 cups vegetable broth
– 1/2 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup coconut milk
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the cooked lentils, pumpkin puree, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until flavors have melded together.
3. Stir in coconut milk and adjust seasoning as needed.
Cooking Time: 30-40 minutes
Roasted Pumpkin Hummus
Transform plain hummus into a seasonal delight with the warm flavors of roasted pumpkin. This recipe combines the comfort of roasted pumpkin with the creamy richness of traditional hummus.
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs)
– 1/4 cup chickpeas
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the pumpkin in half and scoop out the seeds. Place it on a baking sheet, cut side up.
3. Roast the pumpkin for 45-50 minutes, or until tender and caramelized.
4. Let the pumpkin cool slightly.
5. In a blender or food processor, combine roasted pumpkin, chickpeas, tahini, lemon juice, garlic, and salt.
6. Blend on high speed until smooth and creamy.
7. With the blender running, slowly pour in the olive oil.
8. Taste and adjust seasoning as needed.
Cooking Time: 50 minutes (roasting time), plus additional time for blending and preparing ingredients.
Vegan Pumpkin Pie Smoothie
Get ready to blend up a taste of fall with this creamy and comforting vegan pumpkin pie smoothie!
Ingredients:
– 1/2 cup frozen pumpkin puree
– 1/2 banana, sliced
– 1/4 cup unsweetened almond milk
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– Pinch of salt
– Ice cubes (as needed)
– Whipped cream and pumpkin pie spice for topping (optional)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness or flavor as needed.
3. Pour into a glass and top with whipped cream, pumpkin pie spice, or enjoy plain!
Cooking Time: 5 minutes
Creamy Pumpkin Oatmeal with Maple
A comforting and flavorful breakfast or snack that combines the warmth of pumpkin with the sweetness of maple.
Ingredients:
– 1/2 cup rolled oats
– 1 cup water or milk (or a combination)
– 1/4 cup canned pumpkin puree
– 2 tablespoons creamy peanut butter
– 1 tablespoon maple syrup
– Pinch of salt
Instructions:
1. In a medium saucepan, bring the water or milk to a simmer over medium heat.
2. Add the oats and reduce heat to low; cook for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and have a creamy consistency.
3. Stir in the pumpkin puree, peanut butter, maple syrup, and salt until well combined.
4. Cook for an additional 2-3 minutes, or until the mixture has thickened slightly to your liking.
5. Serve warm, topped with your choice of nuts, seeds, or fruit.
Cooking Time: 10-12 minutes
Vegan Pumpkin Cheesecake
Vegan Pumpkin Cheesecake Recipe
Summary:
A creamy and delicious vegan pumpkin cheesecake that’s perfect for the fall season. This recipe combines the flavors of pumpkin, maple syrup, and cashew cream to create a show-stopping dessert.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/2 cup unsalted cashews
– 1/2 cup canned pumpkin puree
– 1 tablespoon lemon juice
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together graham cracker crumbs and maple syrup until well combined.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Soak cashews in water for at least 4 hours or overnight.
5. Drain and rinse cashews, then blend with pumpkin puree, lemon juice, salt, cinnamon, and nutmeg until smooth.
6. Pour the cheesecake batter into the prepared pan over the crust.
7. Bake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
8. Let it cool completely before refrigerating for at least 4 hours.
Cooking Time: 45-50 minutes
Pumpkin Spice Latte Chia Pudding
Warm up with a creamy and comforting dessert that combines the flavors of pumpkin, spice, and coffee.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 2 tablespoons canned pumpkin puree
– 2 teaspoons instant coffee powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon honey
– Pinch of salt
Instructions:
1. In a small bowl, mix together chia seeds and almond milk. Let it sit for 5 minutes to allow the chia seeds to absorb the liquid.
2. In a separate bowl, whisk together pumpkin puree, coffee powder, cinnamon, nutmeg, honey, and salt until smooth.
3. Add the pumpkin mixture to the chia seed mixture and stir until well combined.
4. Refrigerate for at least 2 hours or overnight to allow the pudding to set.
5. Serve chilled and enjoy!
Cooking Time: 2 hours (or overnight)
Vegan Pumpkin Bread with Walnuts
Warm up with a deliciously moist vegan pumpkin bread infused with the natural sweetness of walnuts.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup canned pumpkin puree
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup chopped walnuts
– 1 tablespoon apple cider vinegar
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, pumpkin puree, maple syrup, melted coconut oil, baking powder, salt, cinnamon, nutmeg, and ginger.
3. Stir in chopped walnuts and apple cider vinegar.
4. Pour batter into the prepared loaf pan and smooth top.
5. Bake for 55-60 minutes or until a toothpick inserted comes out clean.
6. Let cool on a wire rack before slicing and serving.
Cooking Time: 55-60 minutes
Pumpkin Chocolate Chip Cookies
These soft-baked cookies combine the warmth of pumpkin with the richness of chocolate, making them a perfect treat for fall.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 tsp baking soda
– 1 tsp salt
– 1 cup unsalted butter, at room temperature
– 3/4 cup white granulated sugar
– 1/2 cup packed brown sugar
– 1/2 cup canned pumpkin puree
– 2 large eggs
– 1 tsp vanilla extract
– 1 cup semi-sweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. In a large bowl, cream together butter and sugars until light and fluffy.
4. Beat in pumpkin puree, eggs, and vanilla extract.
5. Gradually mix in the dry ingredients until just combined.
6. Stir in chocolate chips.
7. Drop rounded tablespoonfuls of dough onto prepared baking sheet, leaving about 2 inches between each cookie.
8. Bake for 12-14 minutes or until edges are lightly golden.
Cooking Time: 12-14 minutes
Vegan Pumpkin Pancakes with Cinnamon
Cozy up with these fluffy and flavorful pancakes, perfect for a fall morning or brunch.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup non-dairy milk (almond or soy)
– 1 tablespoon maple syrup
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1 egg replacement (such as flaxseed or chia seeds)
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, combine pumpkin puree, non-dairy milk, maple syrup, cinnamon, and vanilla extract. Whisk until smooth.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Let the batter rest for 5 minutes to allow the flour to absorb the liquid.
5. Heat a non-stick skillet or griddle over medium heat. Drop the batter by 1/4 cupfuls onto the skillet.
6. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for an additional 1-2 minutes.
Cooking Time: 10-12 minutes
Enjoy your delicious and warm vegan pumpkin pancakes with a sprinkle of cinnamon!
Pumpkin Coconut Milk Ice Cream
A creamy and refreshing fall treat that combines the warmth of pumpkin with the richness of coconut milk.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup canned pumpkin puree
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– Pinch of salt
Instructions:
1. In a blender or food processor, combine coconut milk, pumpkin puree, sugar, vanilla extract, and salt.
2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once churned, transfer the ice cream to an airtight container and freeze for at least 2 hours to firm up.
Cooking Time: None (ice cream maker) or 6-8 hours (frozen method)
Vegan Pumpkin Soup with Ginger
Warm up with a comforting bowl of this autumnal treat! This creamy soup combines the sweetness of pumpkin with the spicy kick of ginger, all without any animal products.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons vegan butter or oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond)
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in vegan butter or oil until softened.
2. Add the pumpkin, ginger, and cumin; cook for 5 minutes, stirring occasionally.
3. Pour in the broth and non-dairy milk; bring to a simmer.
4. Reduce heat and let soup cook for 20-25 minutes, or until the pumpkin is tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45 minutes
Pumpkin Spice Granola Bars
Get ready to experience the perfect blend of fall flavors and crunchy textures with these Pumpkin Spice Granola Bars. Made with wholesome ingredients and a hint of spice, these bars are perfect for snacking on-the-go or as a healthy dessert option.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped nuts (walnuts or almonds)
– 1/2 cup pumpkin puree
– 1/4 cup honey
– 1/4 cup brown sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup chopped dried cranberries
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together oats, nuts, pumpkin puree, honey, brown sugar, cinnamon, nutmeg, and salt until well combined.
3. Press mixture into prepared baking dish.
4. Bake for 20-25 minutes or until lightly golden.
5. Remove from oven and let cool completely.
6. Cut into bars and refrigerate for at least 30 minutes before serving.
Cooking Time: 20-25 minutes
Vegan Pumpkin Muffins with Streusel
Vegan Pumpkin Muffins with Streusel Recipe
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These moist and flavorful muffins are a perfect fall treat, infused with the warmth of pumpkin and topped with a crunchy streusel topping.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup rolled oats
– 1/2 cup sugar
– 1/4 cup canned pumpkin puree
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup melted vegan butter (such as Earth Balance)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Streusel topping: 1/4 cup all-purpose flour, 1/4 cup rolled oats, 1/4 cup sugar, 1/4 cup non-dairy butter (such as Earth Balance), 1 tablespoon maple syrup
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together pumpkin puree, non-dairy milk, and melted vegan butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. To make streusel topping, combine flour, oats, sugar, and non-dairy butter in a bowl. Use your fingers or a pastry blender to work the mixture into a crumbly texture.
7. Sprinkle streusel topping over muffins.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Summary
Get ready to indulge in the flavors of fall with these 18 creamy vegan pumpkin recipes! From comforting mac and cheese to decadent cheesecake, and from spicy curry to sweet cookies, there’s something for everyone. Discover creative twists on classic dishes like pasta, risotto, and bread, or try new ideas like pumpkin hummus, pie smoothie, and oatmeal with maple syrup. Whether you’re a seasoned vegan or just looking for some seasonal inspiration, these recipes are sure to satisfy your cravings and warm up your taste buds.
