Fall is here and so is pumpkin season! Let's get cooking with these delicious vegan pumpkin recipes - ideal for dinner and dessert this autumn. You'll also find helpful pumpkin cooking tips and ideas in this seasonal vegan guide!
What ingredient could be more symbolic of fall than the pumpkin? When the leaves start to turn, we start to dream of steaming bowls of pumpkin soup and the scent of pumpkin spice.
Whether you are looking for vegan pumpkin recipes for dinner, or you're in the mood for pumpkin desserts and baking ideas, you'll find them here in our plant-based pumpkin collection!
You'll also find our top tips and tricks for cooking with this glorious veggie in our pumpkin flavour pairing guide and FAQs at the end of the post!
Savoury Pumpkin Recipes
The earthy and tender qualities of pumpkin shine when cooked in savoury dishes such as curry, pasta and soup. Add these vegan recipes using pumpkin to your fall menu plan!
Sweet Pumpkin Recipes
When used in sweet recipes or baking, pumpkin brings its natural sweetness, moisture and creamy texture to the table. From pie to cupcakes, these vegan pumpkin desserts are here to satisfy your appetite for something sweet this autumn!
Easy Vegan Pumpkin Pie
When life gives you pumpkins, make pumpkin pie! With a silky, spiced filling and buttery crust, this easy vegan recipe for pumpkin pie is a must for the holiday season.
Vegan Chocolate Swirl Pumpkin Brownie
Pumpkin and chocolate is such a great combination and with this recipe you can enjoy them swirled together in all their glory! They're fudgy and ultra-rich.
Vegan Pumpkin Cupcakes
Using pumpkin in baked goods helps them stay moist, like these delicious and easy vegan pumpkin cupcakes. Topped with a pumpkin spice frosting for extra fall indulgence.
Pumpkin Pie Custards with Brulee Topping
These vegan pumpkin pie custards are like a cross between pumpkin pie and crème brûlée, with a creamy vegan custard and crunchy sugar topping. Ideal for special vegan dessert in fall or winter.
How to make your own pumpkin puree
A lot of vegan pumpkin recipes use canned pumpkin puree. If you can’t buy pumpkin puree where you live, or would like to try making your own, then it’s really simple to make!
Here’s how you do it:
- Preheat your oven to 200℃ / 400℉.
- Cut your pumpkin in half or quarters (no need to peel) and scoop out the seeds.
- Place the pumpkin pieces facing down on a baking sheet and roast for 45 - 60 minutes until the flesh is tender and easy to scoop out. (Time depends on the type and size of pumpkin)
- When cool enough to handle, scoop out all the flesh leaving the skin behind, and puree with a stick blender until totally smooth.
Store pumpkin puree in a container in the fridge for up to a week, or freeze for longer storage.
Different varieties of pumpkin vary in texture and flavor. We recommend a small or culinary pumpkin. Larger pumpkins grown for carving can be bland in taste and the puree can be too watery.
More ideas for pumpkin
Still looking for more vegan pumpkin recipes or ideas? Here's some more ways we love to cook with pumpkin:
- Peel and dice pumpkin and roast with some olive oil and a sprinkle of spices in the oven at 200℃/400℉ for 30-40 minutes or until tender. Toss in a salad or use in a vegan buddha bowl with your favourite wholegrains, seeds and pulses.
- Make pumpkin puree (see above) and freeze it to use throughout the year in all your fave vegan pumpkin recipes!
- Use in place of sweet potato in our easy and quick Vegan Thai Red Curry
- Roast or steam pumpkin until tender and use to make a delicious pumpkin mash. Just add a spoonful of vegan butter, a splash of plant milk, some pressed garlic and season to taste!
- Roast the leftover pumpkin seeds and use as a garnish for soup or as a crunchy snack.
What goes well with pumpkin
Are you wondering how to season pumpkin? And what other plant-based ingredients go great with pumpkin with? Here's a handy pumpkin flavour pairing guide to inspire your cooking:
Arugula/rocket, carrots, chilis, garlic, ginger, kale, leeks, onions, spinach, sweet potatoes and tomatoes.
Apples, blueberries, blackberries, cherries, cranberries, lime, oranges and pears.
Allspice, black pepper, cayenne, cinnamon, cloves, coriander, cumin, ginger, nutmeg, mace, mixed spice, pumpkin spice, star anise and turmeric.
Rosemary, sage and thyme.
Brown sugar, maple syrup and molasses.
Coconut oil, coconut milk, silken tofu, vegan butter, vegan feta, vegan parmesan cheese and vegan cream cheese.
Pulses & vegan meat substitutes
Black lentils, chickpeas/garbanzo beans, Puy lentils, red lentils, tofu bacon, and vegan sausages.
Nuts & seeds
Almonds, cashews, chestnuts, hazelnuts, pecans, pine nuts, sesame seeds, sunflower seeds, pumpkin seeds/pepitas and walnuts.
Couscous, risotto rice, pasta and quinoa.
Pumpkin is typically harvested in the autumn months. In most of the US and the UK, pumpkin season begins around September and continues into November.
Whole, unblemished pumpkins can be stored in a cool place such as a shed or garage for up to 3 months. If you are harvesting your own pumpkins, then allow them to cure outdoors in the sunlight for about a week before storing.
Cut pumpkin can be stored in the fridge for up to 3 days or frozen in airtight containers for up to 6 months.
Pumpkin spice is an American spice mix that typically contains cinnamon, ginger, nutmeg, cloves, and sometimes allspice. You can make your own
homemade pumpkin spice by combining:
4 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground nutmeg
½ tsp ground cloves
The skin of squash and pumpkin is edible, so you don't have to always peel them. However, the skin can be thick and tough, so peeling before cooking or removing the skin after roasting is often preferable.
Other varieties of squash such as Hokkaido/Red kuri or acorn squash can have softer skin and don't need peeling.
Canned pumpkin is pure, pureed pumpkin with no other ingredients. Pumpkin pie filling or mix is also sold in a can, but contains other ingredients in addition to pumpkin, such as spices and sweeteners.
Make sure to check which type of product is specified in a recipe, as they can't be used in the same way.
We hope you enjoyed this collection of seasonal recipes! Be sure to check out our autumn collection of vegan apple recipes next.
Tell us your favourite vegan pumpkin recipes and share your ideas in the comments below.