17 Totally Delicious Canned Pumpkin Recipes

ByViolet ParkerEditorial Policy

As the crisp air of fall settles in and the leaves turn vibrant shades of orange and red, it’s the perfect time to embrace the versatility of canned pumpkin. This nutrient-packed ingredient can transform a huge variety of dishes, adding a touch of seasonal warmth and flavor to every meal.

Whether you’re looking for a cozy breakfast, a satisfying lunch, a hearty dinner, or a delicious snack, canned pumpkin can do it all. In this roundup, I’ve gathered 17 diverse and delicious recipes that showcase the incredible flexibility of canned pumpkin. From creamy Indian pumpkin curry to pumpkin cinnamon muffins, and from easy pumpkin soup to pumpkin mac and cheese, these recipes will inspire you to incorporate this fall favorite into every meal of the day.

1. Creamy Indian Pumpkin Curry

pumpkin puree curry

This rich and flavorful curry features canned pumpkin, coconut milk, and a blend of Indian spices. It’s perfect for a warm and comforting meal that brings exotic flavors to your table.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) coconut milk
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • Salt to taste
  • Fresh cilantro for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, and ginger; sauté until softened.
  2. Stir in curry powder, cumin, coriander, and cayenne pepper; cook for 1 minute.
  3. Add pumpkin puree and coconut milk; stir to combine.
  4. Simmer for 15-20 minutes, stirring occasionally. Season with salt.
  5. Serve hot, garnished with fresh cilantro.

2. Easy Pumpkin Soup

pumpkin fall soup

A simple and delicious soup made with canned pumpkin, broth, and a hint of cream. It’s perfect for a quick and satisfying fall meal.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
  2. Stir in pumpkin puree, vegetable broth, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 10 minutes.
  3. Stir in heavy cream and season with salt and pepper.
  4. Blend the soup until smooth using an immersion blender.
  5. Serve hot.

3. Pumpkin Cinnamon Muffins

pumpkin cinnamon muffins

Moist and spiced muffins combining canned pumpkin, cinnamon, and a touch of nutmeg. Perfect for a cozy breakfast or snack.

Serves: 12 muffins

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, mix pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Add wet ingredients to dry ingredients and stir until just combined.
  5. Divide batter evenly among muffin cups.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let cool before serving.

4. Pumpkin Quesadilla

pumpkin quesadilla

A unique twist on a classic quesadilla with a creamy pumpkin filling, melted cheese, and a touch of cumin for a flavorful fall-inspired dish.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 cup shredded cheddar cheese
  • 8 flour tortillas
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon butter

Instructions:

  1. In a bowl, mix pumpkin puree, cumin, garlic powder, salt, and pepper.
  2. Spread pumpkin mixture on four tortillas. Sprinkle with shredded cheese and top with remaining tortillas.
  3. Heat butter in a large skillet over medium heat.
  4. Cook quesadillas one at a time, until cheese is melted and tortillas are golden brown, about 2-3 minutes per side.
  5. Cut into wedges and serve warm.

5. Pumpkin Oatmeal Cookies

pumpkin oatmeal cookies

Soft and chewy cookies made with canned pumpkin, oats, and warm spices. Ideal for a healthy and delicious treat.

Serves: 24 cookies

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 2 cups rolled oats
  • 1 cup flour
  • 1 cup sugar
  • 1/2 cup butter, softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. Mix in pumpkin puree.
  4. In another bowl, combine oats, flour, baking soda, cinnamon, nutmeg, and salt.
  5. Gradually add dry ingredients to wet ingredients and mix until combined.
  6. Drop spoonfuls of dough onto prepared baking sheet.
  7. Bake for 10-12 minutes, or until edges are golden brown.
  8. Let cool on a wire rack.

6. Healthy Pumpkin Mousse

healthy pumpkin mousse

A light and airy mousse made with canned pumpkin, Greek yogurt, and a touch of maple syrup. Perfect for a guilt-free dessert.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 cup Greek yogurt
  • 1/4 cup maple syrup
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon vanilla extract
  • Whipped cream for topping

Instructions:

  1. In a large bowl, whisk together pumpkin puree, Greek yogurt, maple syrup, cinnamon, nutmeg, and vanilla extract until smooth and creamy.
  2. Divide mixture into four serving dishes.
  3. Chill in the refrigerator for at least 1 hour.
  4. Top with whipped cream before serving.

7. Easy Creamy Pumpkin Pasta

pumpkin pasta

A quick and creamy pasta dish featuring a pumpkin-based sauce with garlic, Parmesan cheese, and a hint of sage. Ideal for a comforting dinner.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 12 oz pasta
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions:

  1. Cook pasta according to package instructions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium heat. Add garlic and sage; sauté for 1 minute.
  3. Stir in pumpkin puree and heavy cream; cook until heated through.
  4. Add Parmesan cheese, salt, and pepper; stir until cheese is melted and sauce is smooth.
  5. Toss pasta with sauce until well coated.
  6. Serve immediately, garnished with additional Parmesan cheese if desired.

8. Pumpkin Gnocchi

pumpkin gnocchi

Soft and pillowy gnocchi made with canned pumpkin, flour, and a touch of nutmeg. Served with a savory sage butter sauce, it’s a delightful fall dish.

Serves: 4

Ingredients:

  • 1 cup canned pumpkin puree
  • 2 cups flour
  • 1 egg
  • 1/4 teaspoon ground nutmeg
  • Salt to taste
  • 4 tablespoons butter
  • 1 tablespoon fresh sage, chopped

Instructions:

  1. In a large bowl, combine pumpkin puree, flour, egg, nutmeg, and salt to form a dough.
  2. Divide dough into four portions. Roll each portion into a long rope and cut into 1-inch pieces.
  3. Bring a large pot of salted water to a boil. Add gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
  4. In a large skillet, melt butter over medium heat. Add sage and cook until fragrant.
  5. Add cooked gnocchi to the skillet and toss to coat in sage butter.
  6. Serve immediately.

9. Pumpkin Risotto

pumpkin risotto

A creamy and rich risotto made with canned pumpkin, Arborio rice, and Parmesan cheese. Perfect for an elegant fall meal.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 cup Arborio rice
  • 4 cups chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup white wine
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions:

  1. Heat broth in a saucepan and keep warm.
  2. In a large pot, heat olive oil and butter over medium heat. Add onion and garlic; sauté until softened.
  3. Add Arborio rice and cook, stirring, for 2 minutes.
  4. Stir in white wine and cook until absorbed.
  5. Add warm broth, one ladle at a time, stirring constantly and allowing liquid to absorb before adding more, until rice is tender and creamy.
  6. Stir in pumpkin puree and Parmesan cheese. Season with salt and pepper.
  7. Serve immediately.

10. Pumpkin Pie Smoothie

pumpkin pie smoothie

A nutritious and delicious smoothie blending canned pumpkin, banana, Greek yogurt, and pumpkin pie spices. Perfect for a quick breakfast or snack.

Serves: 2

Ingredients:

  • 1 cup canned pumpkin puree
  • 1 banana
  • 1 cup Greek yogurt
  • 1 cup milk (any kind)
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon vanilla extract

Instructions:

  1. Combine all ingredients in a blender.
  2. Blend until smooth.
  3. Pour into glasses and serve immediately.

11. Pumpkin Chili

pumpkin chili

A hearty and flavorful chili made with canned pumpkin, ground turkey, beans, and a blend of spices. Perfect for a cozy dinner.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 1 lb ground turkey
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) diced tomatoes
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic; sauté until softened.
  2. Add ground turkey and cook until browned.
  3. Stir in pumpkin puree, black beans, kidney beans, diced tomatoes, chili powder, cumin, cinnamon, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for 30 minutes.
  5. Serve hot.

12. Pumpkin Pancakes

pumpkin puree pancakes

Fluffy and spiced pancakes made with canned pumpkin, cinnamon, and nutmeg. Ideal for a delicious fall breakfast.

Serves: 4

Ingredients:

  • 1 cup canned pumpkin puree
  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup milk
  • 1 egg
  • 2 tablespoons melted butter
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
  2. In another bowl, mix pumpkin puree, milk, egg, melted butter, and vanilla extract.
  3. Pour wet ingredients into dry ingredients and stir until just combined.
  4. Heat a griddle or skillet over medium heat and grease lightly.
  5. Pour 1/4 cup of batter for each pancake onto the griddle. Cook until bubbles form on the surface, then flip and cook until golden brown.
  6. Serve with your favorite toppings.

13. Pumpkin Hummus

pumpkin hummus

A savory and creamy hummus made with canned pumpkin, chickpeas, tahini, and a touch of garlic. Perfect for a healthy snack or appetizer.

Serves: 4

Ingredients:

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup canned pumpkin puree
  • 1/4 cup tahini
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon

Instructions:

  1. Combine chickpeas, pumpkin puree, tahini, garlic, olive oil, lemon juice, cumin, salt, and cinnamon in a food processor.
  2. Blend until smooth.
  3. Serve with pita chips or vegetables.

14. Pumpkin Spice Latte

pumpkin spice latte

A homemade version of the popular coffee shop drink, featuring canned pumpkin, espresso, milk, and warm spices. Perfect for a cozy morning treat.

Serves: 2

Ingredients:

  • 1 cup milk (any kind)
  • 2 tablespoons canned pumpkin puree
  • 1 tablespoon sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 2 shots espresso or 1/2 cup strong coffee
  • Whipped cream for topping

Instructions:

  1. In a saucepan, heat milk, pumpkin puree, sugar, and pumpkin pie spice over medium heat until hot but not boiling.
  2. Remove from heat and stir in vanilla extract.
  3. Divide espresso between two mugs.
  4. Pour pumpkin milk mixture over espresso.
  5. Top with whipped cream and a sprinkle of pumpkin pie spice.

15. Pumpkin Cheesecake Bars

pumpkin cheesecake bars

Rich and creamy cheesecake bars with a pumpkin layer, a graham cracker crust, and a hint of cinnamon. Ideal for a delicious dessert.

Serves: 12 bars

Ingredients:

  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 1/4 cup sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Instructions:

  1. Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper.
  2. In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of the prepared pan.
  3. In a large bowl, beat cream cheese until smooth. Add pumpkin puree, 1/2 cup sugar, eggs, vanilla extract, cinnamon, and nutmeg. Beat until well combined.
  4. Pour mixture over graham cracker crust.
  5. Bake for 45-50 minutes, or until set.
  6. Cool completely before cutting into bars.

16. Pumpkin Bread

pumpkin bread

Moist and spiced bread made with canned pumpkin, warm spices, and a touch of maple syrup. Perfect for a fall breakfast or snack.

Serves: 8

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/4 cup maple syrup
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
  2. In a large bowl, combine flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In another bowl, mix pumpkin puree, sugar, vegetable oil, eggs, and maple syrup until smooth.
  4. Add wet ingredients to dry ingredients and stir until just combined.
  5. Pour batter into prepared loaf pan.
  6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

17. Pumpkin Mac and Cheese

pumpkin mac and cheese

A creamy and comforting mac and cheese dish with a pumpkin cheese sauce, sharp cheddar, and a hint of nutmeg. Perfect for a cozy dinner.

Serves: 4

Ingredients:

  • 1 can (15 oz) pumpkin puree
  • 12 oz elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup flour
  • 1/2 teaspoon ground nutmeg
  • Salt and pepper to taste

Instructions:

  1. Cook macaroni according to package instructions. Drain and set aside.
  2. In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1 minute.
  3. Gradually whisk in milk and cook until thickened.
  4. Stir in pumpkin puree, cheese, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
  5. Add cooked macaroni to the sauce and stir to coat.
  6. Serve immediately.

These canned pumpkin recipes are diverse and delicious, showcasing the versatility of pumpkin in both sweet and savory dishes. Enjoy experimenting with these recipes and bringing the flavors of fall into your kitchen!