Canned pumpkin is a fabulous and convenient way to enjoy the wonderful taste of fall. Pumpkin is rich, delicious, and creamy when cooked, and can be used to add moistness and indulgent flavor to so many sweet and savory dishes. With plenty of vitamins A and C and fiber, canned pumpkin can be used all year round. Besides tasty, it's good for you.
Our collection of recipes will inspire you to think beyond the usual desserts and teach you how to use canned pumpkin at every course, from soup to breakfast toast to pasta to even a spicy cheese dip.
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Skip the long lines at the coffee shop and make fall's quintessential drink without getting out of your robe. If you're into the PSL craze, our recipe has it all. Rich and aromatic spices, canned pumpkin, creamy milk, and a dark serving of coffee to give you a delicious and warming beverage that's great any time of day.
Adding a few simple pantry staples turns your regular cup of homemade coffee into a cozy autumn beverage. Use rice or oat milk to make a vegan version. Ready in 15 minutes.
02 of 15
This creamy pumpkin soup is easy to make and a great choice for a light lunch or dinner. Make a wonderful and filling bowl of soup from chicken broth, canned pumpkin, corn, herbs, and cream.
Elevate your soup and make it dinner-party-ready by topping it with a dollop of pesto, creme fraiche, mascarpone, or shaves of ricotta salata. Serve it with a light salad and bread. Ready in 30 minutes.
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If you're pressed for time and need a dessert for your holiday dinner party ASAP, our recipe takes just 65 minutes from prep to fully baked. Use canned pumpkin, evaporated milk, spices, flour, and a store-bought pastry shell to make this unbelievably tasty pie.
Decorate with whipped cream, chopped pecans, a drizzle of chocolate sauce and chocolate shavings, or sprinkle with powdered sugar and serve with vanilla ice cream.
04 of 15
French toast is a brunch staple that's hard to beat. Crusty bread soaked in an eggy batter and drenched in syrup is an all-time favorite, but our take on it gives the classic a good fight. Use any bread at hand, but raisin bread is our favorite. Make an egg batter spiced with vanilla, cinnamon, and nutmeg, in addition to pumpkin and milk.
Use butter to pan fry the bread and make an apple cider syrup to drizzle the toast. Serve with a side of fruit, some shirred eggs, and coffee for a wonderful and filling brunch. Ready in 25 minutes.Continue to 5 of 15 below.
05 of 15
This hearty three-cheese lasagna uses a pumpkin sauce in place of the expected marinara or bechamel sauce for a creative meatless baked casserole. Mushrooms, onions, and dried sage add savory flavor that nicely balances the sweetness of the pumpkin. Ricotta, mozzarella, and parmesan add a savory, creamy texture to this protein-packed dish.
Use no-bake lasagna noodles and prep this dish in no-time. Bake at 375 F for 25 to 30 minutes. Ready in a total of 1 hour and 20 minutes.
06 of 15
You only need four ingredients, including canned pumpkin, to make a mouthwatering melted cheese dip that comes together in under 10 minutes. Try it for your next family gathering or game day party, or use it as a quick holiday appetizer.
Blend Velveeta cheese, Rotel tomatoes, canned pumpkin, and spicy chiles. Try it before serving and add extra hot sauce to taste. Decorate with pepitas or slices of peppers. Serve with tortilla chips and crudités.
07 of 15
Swirls of cream cheese batter throughout these spiced and frosted pumpkin brownies make their tender cake-like centers even more special. Our pumpkin brownies are moist and creamy and pack in a lot of fall aromas and flavors thanks to the nutmeg, allspice, and ginger.
Make a pumpkin batter with flour, eggs, and spices, and use cream cheese, eggs, and vanilla to make the swirls. Bake for 35 minutes. Prep and serve in just 45 minutes.
08 of 15
Our savory pumpkin and sage sauce is amazing on pasta; to cream some steamed rice and make it like a risotto; to use as a sauce in a veggie lasagna; or to use on grilled tofu. It's suitable for vegetarians and vegans, and you won't feel the need to use animal proteins as an add-on to your dish. Filling, creamy, healthy and also gluten-free, this is a great sauce to make in big batches and freeze.
Use pine nuts, walnuts, or pepitas to give texture to your preparation. Ready in 20 minutes.Continue to 9 of 15 below.
09 of 15
These creative vegan dumplings are boiled and then pan-fried until golden brown. Use canned pumpkin, flour, egg replacer (or egg if your diet allows it), nutmeg, and seasonings. Boil the dumplings for 10 to 12 minutes and pan fry in vegan margarine before serving.
These gnocchi-like morsels are a great appetizer for a holiday party or can be a filling dinner when served with salad and fresh bread. Use vegan cheese to sprinkle on top or go for a full-dairy cheese like Pecorino to make it a vegetarian dish. Ready in 40 minutes.
10 of 15
Prepared baking mix and canned pumpkin make a quick and easy breakfast or brunch dish. Eggs, milk, spices and the baking mix make fluffy and healthy pancakes that you could also freeze for future use. Spread butter, and drizzle them with maple syrup, add pepitas for crunch, and serve them with a side of berries. Add chocolate chips before turning once they're on the griddle, or use a chocolate spread.
Use seltzer to make a fluffier batter, or add 1 teaspoon of vinegar to help your batter fluff up. Ready in 20 minutes.
11 of 15
A fancy homemade cinnamon-spiced graham cracker crust is the base of a luscious double layer pumpkin filling. Mix graham crackers, butter, cinnamon, and sugar to make and bake a crust in barely 15 minutes. Use cream cheese, sugar, and eggs to make the first layer of a white and creamy filling. Pumpkin and spices color and flavor the remaining cream cheese mixture and make the second layer.
Bake for 50 minutes, and let cool off before decorating with whipped cream. Prep and serve in less than 1 hour.
12 of 15
Inspired by whoopie pies, our recipe brings you a chewy pumpkin cookie filled with a creamy and sugary mixture. Make them as a holiday treat for your next Thanksgiving dinner party instead of the more traditional desserts, or bag them individually to give to friends and family during the holidays.
Nutmeg and cinnamon flavor the cookie dough. The creamy filling can be replaced for store-bought cream cheese filling if you're pressed for time. Add chocolate chips for the filling for a different version. Bake, cool, fill and serve in 1 hour.Continue to 13 of 15 below.
13 of 15
Our pumpkin cake roll is filled with a scrumptious cream cheese filling, then rolled, chilled, dusted with powdered sugar, and sliced for a pretty, swirly presentation. Although the final product seems complex to achieve, the recipe is actually pretty easy, you just need to be attentive to your sponge-like cake batter and roll it carefully using a kitchen towel. Prep and bake in 1 hour.
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These baked treats are good to tuck into school lunchboxes, great for an afternoon tea, or amazing served warm with butter and a strong cup of coffee first thing in the morning. Add pumpkin puree and plenty of spices to your usual muffin ingredients to make moist little cakes that could double as desserts if you just add vanilla frosting.
Try tossing in a few pecans, raisins, or dried cranberries to give texture and chewiness, or serve with fruit preserve and whipped butter. Prep and bake in just 35 minutes.
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These delicious donut-like fritters are a fun way to enjoy the special flavor of pumpkin. Canned pumpkin puree, flour, sugar, spices, eggs, milk, and butter make a thick and decadent batter. Use a neutral flavor oil to deep fry the dough balls until golden brown, and lastly coat in cinnamon sugar.
Make a cream cheese puree filling if you want to add some moisture and flavor to the fritters, use a piping bag to squeeze the filling in the balls. Prep and serve in under 30 minutes.