16 Vegan Pumpkin Recipes!

This collection of the best vegan pumpkin recipes has all the cozy fall flavors you crave—easy, delicious, and bursting with pumpkin goodness! From weeknight dinners to holiday feasts like Thanksgiving dinner, and of course, plenty of sweet, irresistible desserts.

Whether you’re in the mood for savory dishes like Thai peanut butter pumpkin soup or pumpkin shepherd’s pie, or you’re craving sweet treats like my famous pumpkin pie or pumpkin cheesecake, these recipes will satisfy everyone. They’re perfect for cozy nights, special occasions, or meal prepping for busy weeks ahead.

Vegan Pumpkin Recipe Tips & Tricks

Use canned pumpkin for ease:
Canned pumpkin is a time-saver and works perfectly in most recipes, whether you’re making desserts or savory dishes. During the holiday season, canned pumpkin can sell out quickly, so I recommend stocking up on a few cans to keep in your pantry for when those pumpkin cravings hit.

Canned pumpkin puree vs. pumpkin pie filling:
When buying canned pumpkin, make sure you're using plain pumpkin puree (sometimes labeled as "pure pumpkin") and not pre-spiced pumpkin pie filling. Pumpkin puree should have only one ingredient: pumpkin. Pumpkin pie filling, on the other hand, contains added sugar, spices, and thickeners that will throw off the taste and texture of your recipes.

Use fresh pumpkin if preferred:
If canned pumpkin isn't available where you live, or you simply prefer the taste of fresh pumpkin, you can easily make your own pumpkin puree at home. Choose a small sugar pumpkin (also known as a pie pumpkin), which has a sweeter, smoother flesh than the large pumpkins meant for carving jack-o-lanterns.

To make your own pumpkin puree:

1. Cut the pumpkin in half and scoop out the seeds.
2. Place the halves face-down on a baking sheet lined with parchment paper.
3. Roast pumpkin at 375°F (190°C) for 45–60 minutes, or until the flesh is fork-tender.
4. Once cooled, scoop out the flesh and puree it in a blender or food processor until smooth.

Pumpkin color can vary a lot:
The color of pumpkin puree can range from pale yellow to deep orange depending on the variety of pumpkin used. While this color variation won’t impact the flavor, it may affect the appearance of your dishes, especially in baked pumpkin desserts. So don't be alarmed if your pumpkin recipe turns out lighter or darker than the photos—it will still taste delicious.

Pumpkin puree substitutions:
If you’re in a pinch and run out of pumpkin, you can substitute butternut squash puree or sweet potato puree in equal amounts. They have a similar texture and mildly sweet flavor that works well in both sweet and savory dishes.

Storing canned pumpkin leftovers:
If you only need part of a can of pumpkin puree for a recipe, store the remainder in an airtight container in the fridge for up to 5–7 days. You can also freeze it in ice cube trays for small, easy-to-use portions in smoothies, soups, or oatmeal.