30 Easy Recipes with Canned Pumpkin

Pumpkin Chocolate Chip Muffins

These moist and flavorful muffins are the perfect combination of pumpkin and chocolate, making them an ideal treat for any time of day.

Ingredients:

• 1 cup canned pumpkin
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup sugar
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup chocolate chips

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the canned pumpkin, eggs, oil, milk, and vanilla extract until smooth.
3. Add the sugar, flour, baking soda, salt, cinnamon, and nutmeg to the wet ingredients and mix until just combined.
4. Fold in the chocolate chips, then divide the batter evenly among the prepared muffin cups.
5. Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Pumpkin Spice Granola Bars

These chewy granola bars are packed with fall flavors and make for a healthy and delicious snack.

Ingredients:

• 1/2 cup canned pumpkin
• 1/4 cup honey
• 1/4 cup almond butter
• 1 teaspoon vanilla extract
• 2 cups rolled oats
• 1 teaspoon pumpkin pie spice
• 1/4 cup chopped nuts (optional)
• 1/4 cup dried cranberries (optional)

Cooking method:

1. Preheat your oven to 325°F (160°C) and line an 8×8 inch baking pan with parchment paper.
2. In a saucepan over low heat, combine the canned pumpkin, honey, almond butter, and vanilla extract, stirring until smooth.
3. In a large bowl, mix the oats and pumpkin pie spice, then pour the wet mixture over the oats and stir until well-coated.
4. If using, fold in the chopped nuts and dried cranberries.
5. Press the mixture firmly into the prepared baking pan using a spatula.
6. Bake for 20-25 minutes until lightly golden.
7. Allow to cool completely before cutting into bars.

Creamy Pumpkin Pasta

This creamy pumpkin pasta sauce offers a rich and comforting dish perfect for chilly evenings.

Ingredients:

• 1 cup canned pumpkin
• 3/4 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces pasta of your choice

Cooking method:

1. Cook the pasta according to package instructions and set aside.
2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. Add canned pumpkin, heavy cream, Parmesan cheese, salt, and pepper, stirring until the sauce is smooth and heated through.
4. Toss the cooked pasta in the sauce until well-coated.
5. Serve immediately with extra Parmesan if desired.

Pumpkin and Black Bean Tacos

These vegetarian tacos are bursting with flavor and make for a quick and nutritious meal.

Ingredients:

• 1 cup canned pumpkin
• 1 can black beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 8 corn tortillas
• Toppings: diced avocado, chopped cilantro, lime wedges

Cooking method:

1. In a skillet over medium heat, combine pumpkin, black beans, chili powder, cumin, and salt, stirring until heated through.
2. Warm the corn tortillas in a separate skillet or microwave.
3. Spoon the pumpkin and black bean mixture onto each tortilla.
4. Add toppings such as diced avocado and chopped cilantro.
5. Serve with lime wedges on the side.

Pumpkin Curry Soup

Warm up with this spicy and creamy pumpkin curry soup, ideal for a cozy night in.

Ingredients:

• 2 cups canned pumpkin
• 1 can coconut milk
• 1 tablespoon red curry paste
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste

Cooking method:

1. In a large pot, heat olive oil over medium heat and sauté onion and garlic until translucent.
2. Stir in the red curry paste and let cook for another minute.
3. Add the canned pumpkin, coconut milk, and vegetable broth, stirring until well combined.
4. Bring to a simmer and let cook for 15 minutes.
5. Season with salt and pepper to taste before serving.

Pumpkin Sage Risotto

This creamy risotto incorporates the earthy aroma of sage and the richness of pumpkin for a delightful meal.

Ingredients:

• 1 cup canned pumpkin
• 1 1/2 cups Arborio rice
• 4 cups vegetable broth
• 1/2 cup white wine
• 1 onion, chopped
• 2 tablespoons butter
• 1 tablespoon fresh sage, chopped
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Cooking method:

1. In a saucepan, heat the vegetable broth and keep warm on low.
2. In a large pot, melt butter over medium heat and sauté onion until translucent.
3. Add Arborio rice and stir until grains are coated.
4. Pour in white wine and cook until it evaporates.
5. Gradually add vegetable broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. Stir in the canned pumpkin and sage, cooking for another 5 minutes until creamy.
7. Add Parmesan cheese, salt, and pepper to taste before serving.

Pumpkin Spice Pancakes

These fluffy pancakes are infused with pumpkin and spices, perfect for a cozy breakfast.

Ingredients:

• 1 cup canned pumpkin
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 1/4 cups milk
• 1 egg
• 2 tablespoons melted butter

Cooking method:

1. In a large bowl, whisk together flour, sugar, baking powder, pumpkin pie spice, and salt.
2. In another bowl, mix canned pumpkin, milk, egg, and melted butter until smooth.
3. Combine wet and dry ingredients, mixing until just combined.
4. Heat a non-stick griddle over medium heat and pour 1/4 cup batter for each pancake.
5. Cook until bubbles form on the surface, then flip and cook until golden brown.
6. Serve with maple syrup and butter.

Pumpkin Chili

This hearty and filling pumpkin chili is a perfect comfort food for fall and is packed with flavor.

Ingredients:

• 1 cup canned pumpkin
• 1 lb ground beef or turkey
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Cooking method:

1. In a large pot, brown the ground beef or turkey over medium heat, then drain excess fat.
2. Add onion, bell pepper, and garlic, cooking until softened.
3. Stir in canned pumpkin, kidney beans, diced tomatoes, chili powder, cumin, salt, and pepper.
4. Simmer for 30 minutes, stirring occasionally.
5. Adjust seasoning to taste before serving.

Pumpkin Pie Smoothie

Satisfy your pumpkin pie cravings with this refreshing and healthy smoothie.

Ingredients:

• 1/2 cup canned pumpkin
• 1 banana
• 1 cup almond milk
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon vanilla extract
• Ice cubes (optional)

Cooking method:

1. In a blender, combine canned pumpkin, banana, almond milk, maple syrup, pumpkin pie spice, and vanilla extract.
2. Blend until smooth and creamy.
3. Add ice cubes if desired and blend again.
4. Pour into a glass and enjoy immediately.

Pumpkin Alfredo

For a unique twist on classic Alfredo, this pumpkin version is creamy, savory, and full of flavor.

Ingredients:

• 1 cup canned pumpkin
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 teaspoon nutmeg
• Salt and pepper to taste
• 8 ounces fettuccine or pasta of your choice

Cooking method:

1. Cook pasta according to package instructions and drain.
2. In a large skillet, melt butter over medium heat and sauté garlic until fragrant.
3. Stir in canned pumpkin, heavy cream, Parmesan cheese, nutmeg, salt, and pepper, mixing until smooth.
4. Toss in the cooked pasta until fully coated with sauce.
5. Serve with extra Parmesan cheese if desired.