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:
- Cut the pumpkin in half and scoop out the seeds.
- Place the halves face-down on a baking sheet lined with parchment paper.
- Roast pumpkin at 375°F (190°C) for 45–60 minutes, or until the flesh is fork-tender.
- 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.
- Easy Vegan Pumpkin Pie: "This is our family's go to pumpkin pie recipe. My boys enjoy helping make it every year at the holidays. Comes out great every time." -Jennifer
- Vegan Pumpkin Chocolate Chunk Cookies: "Yummy! Soft little pillows of Fall deliciousness! That was the first time I ate chocolate and pumpkin together. Excellent. I will have to try your pumpkin chocolate bread recipe. Thanks for sharing!" -Christiane
- Vegan Chocolate Chip Pumpkin Bread: "I make this entirely too often. It’s delicious. I always double the recipe and freeze some. It’s my favorite “baked goods” recipe by far. Thank you, Sam!" -Colleen
- Easy Vegan Pumpkin Cheesecake: "I made this today. I knew it was going to be good when I licked the spoon when I was cleaning up. When the cheesecake came out of the oven, my kitchen smelled like heaven." -Rachel
- Vegan No Bake Pumpkin Pie: "My little pies in a cup turned out delicious! Thank you, Sam!" -LeAnn
- Vegan Pumpkin Spice Cake: "This is the fluffiest, most moist pumpkin cake I've even had. I love this recipe! I made it with a chocolate ganache filling for Thanksgiving last year, and it was a delicious combo, everyone loved it." -Amber
- DIY Pumpkin Pie Spice: "My daughter brought over a jar of your spice mix last Thanksgiving and we made pies together. She forgot to take the jar with her when she left. She said I could just keep it 🙂 I've used it ever since, sprinkling some in my coffee, tossing some with granola before stuffing into apples for baking... the spice mix brings that cozy holiday feeling every time. Thank you!" -Cecelia
- Easy Vegan Pumpkin Spice Latte: "So easy and so, so good! Thanks so much for this recipe. Perfect for Sunday morning lounging!" -Karen
- 4 Ingredient Pumpkin Spice Syrup: "Love this syrup! I made it last year and again today with my leftover pumpkin. Better than any coffee shop! I love that it is only 4 ingredients and tastes divine. You rock!" -KLS
- Soft Vegan Pumpkin Cookies: "I made these for the first time yesterday before my family came over and oh. my. gosh!! So good!! Everyone loved them!!" -Heather
- Easy Vegan Pumpkin Cinnamon Rolls: "I made these exactly as instructed and they were DELICIOUS. They are the closest in texture to Cinnabon that I have ever found." -Darcie
- Vegan Pumpkin Spice Oatmeal: "You’re recipe is perfect; kudos on the simplicity! I was surprised how delish and how everyone liked it. It’s now a regular in our rotation." -Dave
- Vegan Pumpkin French Toast: "Delicious and perfect for a lazy fall morning! Super easy to whip up too!" -Sarah
- Pumpkin Seed Scramble: "Delicious, nutritious, and meal prep friendly! This recipe held its own as a main breakfast dish, but also made for an awesome wrap filling and toast topper." -Grace
- 10 Minute Thai Pumpkin Soup: "This soup is so easy and so yummy! The entire family loved it! Thank you!" -Linda
- Pumpkin Lentil Shepherd's Pie: "This is the perfect dish for after a beautiful autumn walk.Also good for a lousy autumn day 😀" -Hilde
There you have it—pumpkin season just got even better! These vegan pumpkin recipes are perfect for family dinners, holidays, or preparing comforting meals for the week ahead. Trust me, everyone’s going to love them!
If you enjoyed these recipes and want more pumpkin fun, check out my pumpkin curry recipe, or this fun pumpkin pasta recipe.
If you try any of these recipes, let us know by leaving a comment, rating it, and don't forget to tag@itdoesnttastelikechickenon Instagram or share your images in my Facebook group here.
Bon appetegan!
Sam Turnbull.
Other Recipes You Might Enjoy:
Vegan Butternut Squash Pasta
Butternut Squash Soup
Grilled Butternut Squash with Chimichuri
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