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7 Canned Pumpkin Recipes

10/04/2017 01:29PM ● Published by Style

‘Tis the season where grocery store shelves are packed with canned pumpkin aplenty. But besides pumpkin pie, did you know there are heaps of other—dare we say healthy—recipes, both sweet and savory, that require the orange-hued purée? These 7 Canned Pumpkin Recipes will have you saying, “Oh my gourd, that was easy!” 

1/Pumpkin and Sage Savory Muffins

Recipe from

  • 1 cup whole wheat flour
  • 1/2 cup oats
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp salt
  • 1/4 cup sage
  • 2 cups canned pumpkin purée 
  • 1/4 cup olive oil
  • 1 tbsp. apple cider vinegar

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the canned pumpkin, olive oil and vinegar and stir well. Do not over mix the dough. Scoop it into the muffin tray and bake in a preheated oven at 320 degree Fahrenheit. Bake for about 30-35 minutes or till the toothpick inserted comes out clean.

2/White Bean Pumpkin Hummus

Recipe from

  • 1 cup canned pumpkin purée
  • 1 (15 oz.) can cannellini beans, rinsed and drained
  • 2 tbsp. tahini
  • 2 1/2 tbsp. fresh lemon juice (from about half of a large lemon)
  • 1 tbsp. extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1 tsp. cumin
  • 1/2 tsp. smoked paprika, plus extra for serving
  • Kosher salt, to taste

Add all ingredients to a food processor and blend until smooth. Add a pinch of kosher salt, then blend again and taste. Add more salt if desired. Serve in a bowl with extra smoked paprika sprinkled on top.

3/Pumpkin Black Bean Burgers

Recipe from

  • 1/2 cup canned pumpkin purée
  • 2 tbsp. olive oil
  • 1 tsp. chili powder
  • 1/4 tsp. garlic powder (or 2 garlic cloves)
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 3/4 tsp. sea salt
  • 1 cup cooked and cooled brown rice
  • 1 (15 oz.) can black beans, rinsed and drained (or about 2 cups cooked black beans)
  • 2 tbsp. flaxmeal
  • About 1/3 cup oat flour
  • Coconut oil, to cook the patties

Combine the pumpkin, oil, spices and salt in a food processor and process until smooth. Add the brown rice, flaxmeal, oat flour, and half of the beans and pulse until the mixture is thick and chunky (not smooth). Add the rest of the beans and pulse a few times just to break them up. The mixture should be tacky with some texture to it, not smooth. Divide the mixture into 4 or 5 patties about 1/2 inch thick. Place the patties in the freezer for no more than 5 minutes just to firm them up a bit. Heat a thin layer of coconut oil in a skillet over medium.  Cook the patties for about 2-3 minutes on each side until a golden crust forms. Wrap and refrigerate (or freeze) leftovers.  Makes 4 or 5 patties.

4/Creamy Pumpkin Alfredo Penne Pasta

Recipe from

  • 1 3/4-2 cups whole wheat penne pasta
  • 1 1/2 cups canned pumpkin purée
  • 1/2-1 cup coconut milk*
  • 1/2 cup cooking white wine
  • 1/2 cup shredded mozzarella cheese
  • 1 tsp. fine sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. red pepper flakes

Cook the pasta based on package directions. Remove and drain and set aside. While pasta is cooking, heat the pumpkin purée over medium high heat. Add the coconut milk and stir with a whisk until incorporated and smooth. Add the white wine, cheese and seasoning and whisk all together until incorporated. Allow to heat for about 5 minutes on medium heat together until completely heated and so that the flavors meld together. Add the penne pasta and stir, allow the penne pasta to sit in the sauce for another 5 minutes. Remove from heat and serve.

5/Pumpkin Chai Smoothie

Recipe from

  • 2 Medjool dates, pitted
  • 3/4 cup 1-percent milk
  • 1/2 cup canned pumpkin purée
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. cardamom
  • 1/4 tsp. nutmeg
  • 1/8 tsp. black pepper
  • 1 medium ripe banana

Soak dates in hot water for 5 minutes. Finely chop. Combine dates, milk, pumpkin, spices and banana in blender. Blend until smooth. 

6/Creamy Pumpkin Curry

Recipe from

  • 1 tbsp. oil
  • 2 medium carrots, thinly sliced
  • 1 mild red chili, deseeded and finely chopped
  • 3 cloves garlic, minced
  • 2 red bell peppers, sliced or diced
  • 1 green bell pepper, sliced or diced
  • 15 spears asparagus, cut into chunks
  • 1/2 cup frozen edamame 
  • 1 tbsp. red Thai curry paste
  • 1 1/2 cups canned pumpkin purée
  • 1 cup coconut milk 
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. cayenne pepper (optional)
  • 1 tbsp. lime juice
  • Salt, to taste
  • Black pepper, to taste
  • Chopped cashew nuts, to garnish
  • Fresh cilantro, to garnish

Heat the oil in a large frying pan, and add the thinly sliced carrots. Cook over a medium heat for a few minutes, then add the chili, garlic and peppers. Continue to cook for 4-5 more minutes, stirring regularly, until the vegetables are fairly soft. Add the asparagus and edamame, and cook for 2 more minutes. Next add the Thai curry paste, canned pumpkin and coconut milk. Mix carefully until well combined, and bring to a gentle simmer. Add the turmeric and a pinch of cayenne pepper (if desired), along with a squeeze of lime juice and some salt and pepper. Simmer for another 5-10 minutes or so, until all the vegetables are cooked to your liking. Serve with rice and top with chopped cashew nuts and fresh cilantro.

7/Pumpkin Maple Pecan Granola

Recipe from

  • 3 cups rolled oats 
  • 1 1/4 cups raw pecans
  • 1/3 cup raw pepitas
  • 3 tbsp. sugar
  • 1/4 tsp. sea salt
  • 3/4 tsp. pumpkin pie spice 
  • 1/4 cup coconut or olive oil
  • 1/3 cup maple syrup (or sub agave or honey)
  • 1/3 cup canned pumpkin purée

Preheat oven to 340 degrees Fahrenheit. Mix the oats, nuts, seeds, spices, sugar and salt together in a large bowl. In a small saucepan over medium-low heat, warm the coconut oil, maple syrup and pumpkin purée and whisk. Pour over the dry ingredients and quickly mix with a wooden spoon. Spread the mixture evenly onto two baking sheets (or bake in two batches) and bake for 23-33 minutes, stirring a bit near the halfway point. If you prefer chunkier granola, don’t stir as it breaks up the clusters. Instead, just rotate the pans at the halfway point to ensure even cooking. Once the granola is golden brown (usually about 25 minutes), remove from oven and let cool completely. It will crisp up as it cools. Transfer to an airtight container. Should keep for a couple weeks. Enjoy with almond milk, dairy-free yogurt, or on top of oats.

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