As the leaves start to change colors and the crisp autumn air sets in, there’s nothing quite like curling up with a warm, comforting bowl of pumpkin goodness. This season, we’re excited to share our top 20 creamy vegan pumpkin recipes that are sure to become your new fall favorites.
From sweet treats like Pumpkin Spice Vegan Oatmeal and Spiced Vegan Pumpkin Bread to savory dishes like Creamy Vegan Pumpkin Curry and Roasted Vegan Pumpkin Risotto, these recipes showcase the versatility of this iconic fall ingredient. And with a focus on creamy textures and rich flavors, you’ll be hooked from the very first bite.
In this article, we’ll take you on a culinary journey through 20 mouthwatering vegan pumpkin recipes that are perfect for cozying up on chilly fall days. Whether you’re in the mood for something comforting and familiar or something new and adventurous, we’ve got you covered. So grab your favorite mug of Pumpkin Spice Latte and let’s dive into the best creamy vegan pumpkin recipes of the season!
Vegan Pumpkin Spice Latte
As the weather cools down, warm up with this delicious and comforting vegan pumpkin spice latte recipe. Made with plant-based milk, aromatic spices, and a hint of pumpkin puree, this drink is perfect for a chilly fall or winter morning.
Ingredients:
– 1 cup non-dairy milk (almond, soy, or oat milk work well)
– 1 tablespoon canned pumpkin puree
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 cup sugar-free sweetener (such as maple syrup or date syrup)
– 1 shot of espresso or strong brewed coffee (optional)
Instructions:
1. In a small saucepan, warm the non-dairy milk over medium heat.
2. Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and ginger to the milk. Whisk until smooth.
3. Add the sugar-free sweetener and whisk until dissolved.
4. If desired, add a shot of espresso or strong brewed coffee to the mixture.
5. Pour the latte into a mug and serve immediately.
Cooking Time: 5 minutes
Creamy Vegan Pumpkin Soup
Warm up with a bowl of creamy, comforting vegan pumpkin soup!
Ingredients:
– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 cup non-dairy milk (such as soy or almond milk)
– 1 tablespoon maple syrup
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Roast the pumpkin cubes on a baking sheet for 30-40 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in olive oil over medium heat until softened.
3. Add the roasted pumpkin, vegetable broth, non-dairy milk, maple syrup, cumin, salt, and pepper to the pot.
4. Bring the mixture to a simmer and let cook for 15-20 minutes or until heated through.
5. Blend the soup until smooth, then serve hot, garnished with fresh herbs if desired.
Cooking Time: 45-60 minutes
Vegan Pumpkin Mac and Cheese
A creamy, comforting twist on a classic comfort food. This recipe combines the warmth of pumpkin with the richness of vegan mac and cheese.
Ingredients:
– 1 pound macaroni
– 2 tablespoons olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup canned pumpkin puree
– 1 cup vegan cheddar shreds (such as Daiya or Follow Your Heart)
– 1/2 cup unsweetened non-dairy milk (such as almond or soy milk)
– 1 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 3-4 minutes.
4. Stir in pumpkin puree, vegan cheddar shreds, non-dairy milk, salt, and pepper. Bring mixture to a simmer and let cook for 2-3 minutes or until cheese is melted and sauce is creamy.
5. Combine cooked macaroni with the pumpkin mac and cheese sauce. Transfer to a baking dish and top with additional vegan cheddar shreds (if desired).
6. Bake for 20-25 minutes or until golden brown and bubbly.
Cooking Time: 30-35 minutes
Roasted Vegan Pumpkin Risotto
Warm up with a creamy and comforting roasted pumpkin risotto, perfect for a chilly fall evening. This plant-based twist on the Italian classic is surprisingly easy to make and packed with nutritious ingredients.
Ingredients:
– 1 small sugar pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 1/4 cup white wine (optional)
– 1 tablespoon vegan butter or margarine
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
2. In a large pot, sauté onion and garlic in the remaining 1 tablespoon olive oil over medium heat. Add Arborio rice; cook for 1-2 minutes, stirring constantly.
3. Add warmed broth, white wine (if using), roasted pumpkin, and vegan butter or margarine. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally.
4. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs.
Cooking Time: 45-50 minutes
Vegan Pumpkin Alfredo Pasta
Savor the flavors of fall with this creamy, plant-based take on a classic pasta dish. This recipe combines roasted pumpkin puree with a rich cashew-based sauce for a deliciously comforting vegan main course.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1 medium pumpkin, peeled and cubed
– 1/2 cup cashews
– 1/4 cup unsalted cashew butter
– 1 tablespoon lemon juice
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Fresh parsley or sage for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with a pinch of salt and roast for 30 minutes, or until tender.
2. Soak cashews in water for at least 4 hours. Drain and blend with remaining 1/4 cup water, cashew butter, lemon juice, and garlic powder until smooth.
3. Cook pasta according to package instructions. Drain and set aside.
4. Combine roasted pumpkin puree with the cashew-based sauce and stir until well combined.
5. Toss cooked pasta with the pumpkin-cashew mixture and season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 45 minutes
Spiced Vegan Pumpkin Bread
This moist and flavorful bread is the perfect autumnal treat. With its blend of warm spices, pumpkin puree, and plant-based goodness, it’s sure to become a new favorite.
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 non-dairy milk (such as almond or soy milk)
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1 tablespoon non-dairy butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flour, oats, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, combine pumpkin puree, maple syrup, non-dairy milk, and melted butter.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour batter into prepared loaf pan and smooth top.
6. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 45-50 minutes
Vegan Pumpkin Pie Smoothie
Get ready to cozy up with this deliciously creamy Vegan Pumpkin Pie Smoothie! This recipe combines the warm spices of pumpkin pie with a blend of plant-based ingredients, perfect for a chilly fall day.
Ingredients:
– 1/2 cup frozen pumpkin puree
– 1/2 banana, sliced
– 1/4 cup unsweetened almond milk
– 1 tablespoon maple syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– Ice cubes (optional)
Instructions:
1. Add all the ingredients to a blender and blend until smooth.
2. Taste and adjust sweetness or spice level as needed.
3. Pour into a glass and serve immediately.
Cooking Time: None! Just blend and enjoy!
Creamy Vegan Pumpkin Curry
This recipe combines the warmth of pumpkin with the comfort of a rich and creamy curry sauce, all without any animal products. Perfect for a chilly fall or winter evening, this dish is sure to become a new favorite.
Ingredients:
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 1 can (14 oz) of pumpkin puree
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can (14 oz) of coconut milk
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Stir in curry powder, cumin, turmeric, and cayenne pepper; cook for 1 minute.
4. Add pumpkin puree, coconut milk, and vegetable broth; bring to a simmer.
5. Reduce heat to low and let cook for 20-25 minutes or until the sauce has thickened slightly.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 25-30 minutes
Vegan Pumpkin Cheesecake
Savor the flavors of fall with this creamy and delicious vegan pumpkin cheesecake, perfect for any season. A rich and velvety filling is nestled within a crumbly crust, making it a show-stopping dessert for any occasion.
Ingredients:
– 1 1/2 cups graham cracker crumbs (gluten-free)
– 1/4 cup maple syrup
– 1/4 cup coconut oil
– 16 oz vegan cream cheese, softened
– 1/2 cup canned pumpkin puree
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 tsp salt
– 1 cup non-dairy sour cream (such as soy or almond-based)
Instructions:
1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, maple syrup, and coconut oil. Press into a 9-inch springform pan.
3. In a blender, combine cream cheese, pumpkin puree, sugar, vanilla extract, and salt. Blend until smooth.
4. Pour cheesecake batter over crust.
5. Bake for 55-60 minutes or until the edges are set and the center is slightly jiggly.
6. Let cool completely before refrigerating for at least 4 hours.
Cooking Time: 1 hour
Pumpkin Spice Vegan Oatmeal
Start your day off right with this comforting and flavorful oatmeal recipe, infused with the warmth of pumpkin spice. This vegan-friendly breakfast treat is perfect for chilly mornings.
Ingredients:
– 1/2 cup rolled oats
– 1 cup plant-based milk (almond or soy work well)
– 1/4 cup canned pumpkin puree
– 1 tablespoon maple syrup
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Pinch of salt
– Optional: chopped walnuts or pecans for topping
Instructions:
1. In a medium saucepan, bring the plant-based milk to a simmer over medium heat.
2. Add the oats, pumpkin puree, maple syrup, cinnamon, nutmeg, and salt. Whisk until combined.
3. Reduce heat to low and cook, stirring occasionally, for 5-7 minutes or until the oats have absorbed most of the liquid and reached desired consistency.
4. Serve hot, topped with chopped nuts if desired.
Cooking Time: 10-12 minutes
Vegan Pumpkin Pancakes
Start your day with a delicious and seasonal treat – these vegan pumpkin pancakes are perfect for fall mornings. Made with wholesome ingredients and infused with the warm spices of cinnamon, nutmeg, and ginger, they’re a tasty way to get in on the pumpkin pie action.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup non-dairy milk (almond, soy, or oat)
– 1 tablespoon apple cider vinegar
– 1/4 teaspoon ground cinnamon
– 1/8 teaspoon ground nutmeg
– 1/8 teaspoon ground ginger
– Vegan butter or oil for greasing the pan
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, apple cider vinegar, cinnamon, nutmeg, and ginger. Whisk until smooth.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Heat a non-stick skillet or griddle over medium heat. Grease with vegan butter or oil.
5. Drop batter by 1/4 cupfuls onto the pan. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for another minute.
Cooking Time: 10-12 minutes (depending on pancake size)
Creamy Vegan Pumpkin Hummus
Transform your hummus game with this seasonal twist! This creamy vegan pumpkin hummus is perfect for snacking, entertaining, or as a healthy addition to your favorite dishes.
Ingredients:
– 1 1/2 cups cooked chickpeas
– 1/4 cup canned pumpkin puree
– 1/4 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– 1/4 cup water
– Optional: paprika and parsley for garnish
Instructions:
1. Drain and rinse the chickpeas.
2. In a blender or food processor, combine chickpeas, pumpkin puree, tahini, lemon juice, garlic, and salt.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed.
4. With the blender running, slowly pour in the olive oil and water.
5. Continue blending until the desired consistency is reached.
6. Taste and adjust seasoning if needed.
Cooking Time: None! This recipe is ready in just a few minutes of blending.
Enjoy your creamy vegan pumpkin hummus!
Vegan Pumpkin Chocolate Muffins
Get ready to delight your taste buds with these moist and flavorful vegan pumpkin chocolate muffins. Perfect for a fall treat or snack, these muffins combine the warmth of pumpkin spice with the richness of dark chocolate.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup sugar
– 1/4 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup non-dairy milk (such as almond or soy milk)
– 1/4 cup melted vegan butter or margarine
– 1 egg replacement (such as flaxseed or chia seeds mixed with water)
– 1 teaspoon vanilla extract
– Dark chocolate chips or shavings for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, oats, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine pumpkin puree, non-dairy milk, melted vegan butter or margarine, egg replacement, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cooking Time: 20-22 minutes
Pumpkin Spice Vegan Ice Cream
Cozy up with a scoop of this autumn-inspired vegan ice cream, featuring the warmth of pumpkin and spices.
Ingredients:
– 1 can (14 oz) full-fat coconut milk
– 1/2 cup canned pumpkin puree
– 1/4 cup maple syrup
– 1/4 cup unsweetened almond milk
– 1 tablespoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– Pinch of salt
Instructions:
1. In a blender, combine coconut milk, pumpkin puree, maple syrup, almond milk, vanilla extract, cinnamon, nutmeg, and ginger.
2. Blend on high 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 or overnight.
Cooking Time: None (chilled)
Yield: About 1 1/2 quarts
Enjoy your delicious pumpkin spice vegan ice cream!
Vegan Pumpkin Chili
Warm up with a hearty bowl of vegan pumpkin chili, perfect for a cozy fall or winter evening. This recipe combines the natural sweetness of pumpkin with the savory flavors of beans and spices.
Ingredients:
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1/2 cup canned pumpkin puree
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in the cumin, chili powder, salt, and pepper. Cook for 1 minute.
4. Add the diced tomatoes, red kidney beans, and pumpkin puree. Stir to combine.
5. Bring to a simmer and cook for 20-25 minutes or until heated through.
Cooking Time: 25 minutes
Creamy Vegan Pumpkin Pasta Sauce
This recipe combines the warmth of pumpkin with the comfort of creamy pasta sauce, making it a perfect vegan alternative for fall and winter meals. With just a few ingredients and simple steps, you can create a deliciously rich and satisfying sauce to pair with your favorite pasta.
Ingredients:
– 1 small pumpkin (about 2 cups), cooked and pureed
– 1/4 cup cashew cream (see note)
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1/4 cup nutritional yeast (optional)
Instructions:
1. In a blender or food processor, combine pumpkin puree, cashew cream, olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper. Blend until smooth.
2. Transfer the sauce to a saucepan and simmer over medium heat for 5-7 minutes, stirring occasionally.
3. Taste and adjust seasoning as needed. If using nutritional yeast, stir it in just before serving.
Cooking Time: 10-12 minutes
Vegan Pumpkin Cinnamon Rolls
Warm up with a deliciously spicy and sweet treat this fall season! These vegan pumpkin cinnamon rolls are perfect for breakfast, brunch, or as an after-dinner dessert. Flaky dough, gooey pumpkin butter, and crunchy cinnamon sugar come together in a delightful combination.
Ingredients:
– 1 cup warm non-dairy milk
– 2 teaspoons active dry yeast (vegan)
– 3 tablespoons maple syrup
– 4 cups all-purpose flour
– 1 teaspoon salt
– 1/2 cup vegan butter, melted
– 1/2 cup pumpkin puree
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Confectioners’ sugar for dusting (optional)
Instructions:
1. In a large mixing bowl, combine warm non-dairy milk and yeast. Let it sit for 5 minutes.
2. Add maple syrup, flour, salt, and melted vegan butter to the mixture. Mix until a shaggy dough forms.
3. Knead the dough for 10 minutes until smooth and elastic.
4. Roll out the dough into a rectangle and spread pumpkin puree evenly over the top.
5. Sprinkle with cinnamon and nutmeg. Roll up tightly, cut into 12 pieces, and place on a baking sheet.
6. Bake at 375°F (190°C) for 18-20 minutes or until golden brown.
Cooking Time: 18-20 minutes
Pumpkin Spice Vegan Energy Balls
Revive your day with these bite-sized treats infused with the warm flavors of pumpkin spice and packed with nutritious ingredients. These energy balls are perfect for a quick pick-me-up or as a healthy snack on-the-go.
Ingredients:
– 2 cups rolled oats
– 1 cup dates, pitted
– 1/4 cup creamy almond butter
– 1/4 cup maple syrup
– 1/4 cup pumpkin puree
– 1 tablespoon chia seeds
– 1 teaspoon vanilla extract
– Pinch of salt
– 1/2 teaspoon pumpkin pie spice (ground cinnamon, nutmeg, and ginger)
Instructions:
1. In a food processor, combine oats, dates, almond butter, maple syrup, pumpkin puree, chia seeds, vanilla extract, and salt. Process until well combined.
2. Stir in the pumpkin pie spice.
3. Use your hands to shape the mixture into small energy balls, about 1 inch in diameter.
4. Place the energy balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes.
5. Store in an airtight container in the refrigerator for up to 5 days.
Cooking Time: None! Simply shape and chill.
Vegan Pumpkin Coconut Soup
Warm up with this creamy and comforting vegan pumpkin soup infused with the richness of coconut milk. Perfect for a cozy fall evening or as a healthy lunch option.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 can (14 oz) full-fat coconut milk
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the coconut oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the pumpkin, vegetable broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender and blend in batches, then return to the pot.
5. Stir in the coconut milk and warm over low heat.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Creamy Vegan Pumpkin Polenta
Get cozy with this comforting and creamy polenta dish infused with the warmth of roasted pumpkin and a hint of nutmeg.
Ingredients:
– 1 cup polenta cornmeal
– 4 cups water or plant-based milk
– 1/2 cup canned pumpkin puree
– 1 tablespoon vegan butter or oil
– 1 teaspoon salt
– 1/4 teaspoon ground nutmeg
– Optional: chopped fresh herbs like parsley or sage for garnish
Instructions:
1. In a medium saucepan, bring the water or milk to a boil.
2. Gradually whisk in the polenta cornmeal and reduce heat to medium-low.
3. Cook, stirring occasionally, for 5-7 minutes or until the polenta thickens.
4. Stir in the pumpkin puree, vegan butter or oil, salt, and nutmeg.
5. Continue cooking for an additional 2-3 minutes or until the mixture is smooth and creamy.
6. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 12-15 minutes
Summary
Get ready for a fall feast with these 20 creamy vegan pumpkin recipes! From comforting soups and risottos to decadent pies and cheesecakes, we’ve got you covered. Indulge in sweet treats like Pumpkin Spice Vegan Oatmeal or Spiced Vegan Pumpkin Bread, or go savory with Creamy Vegan Pumpkin Curry or Roasted Vegan Pumpkin Risotto. Whether you’re a vegan newbie or just looking for some plant-based inspiration, these recipes are sure to warm your heart and fill your belly.