21 Vegan Pumpkin Recipes Perfect for Fall

It really depends on the recipe! For soups and curries, my preference is to use a whole pumpkin, as you can roast it in the oven and it lends more flavor. For baking recipes, canned pumpkin puree is easier.

1. Slice a sugar pumpkin or pie pumpkin in half using a sharp knife and rocking motion. If it’s too tough to slice, pop it in the microwave for 30 to 60 seconds.

2. Lightly salt the flesh of the pumpkin, then place the pumpkin halves on a parchment paper lined baking sheet, cut side down. Bake in the oven at 400°F/205°C until fork tender, about 30 minutes for a small pie pumpkin, or 40-45 minutes for a larger one.

3. Once the pumpkin is cool enough to handle, the skin should peel off easily. Add the flesh to a food processor and puree for about 2 minutes, or until you have a really smooth puree.

4. Place the puree over a fine mesh sieve and stir with a spoon to let any excess water drain out. If you have cheesecloth, line the sieve with that and drain. This step is essential especially in baking recipes since homemade puree is more watery than canned.

5. Finally, measure out the appropriate amount of pumpkin puree for this recipe

The most common options are sugar pumpkins or pie pumpkins, which are the relatively small round orange pumpkins. Don’t use the really large carving pumpkins – they are pretty flavorless and don’t have much flesh.

You can also use kabocha squash (Japanese pumpkins) or Thai pumpkins, or more specialty varieties like “Long Island cheese pumpkins,” “fairytale pumpkins” or “Cinderella pumpkins.”

Absolutely! While a pumpkin dessert is still a dessert, pumpkin itself is very nutrient-dense.

Pumpkin is rich in Vitamin A, which boosts eye health and your immune system; is high in potassium and fiber; contains carotenoids, plant pigments that may help fight cancer.

Nope! If a can says “pumpkin pie filling,” or “pumpkin pie mix,” that means the pumpkin puree has been diluted with sugar and spices. This is not the ingredient called for when a recipe says “canned pumpkin” or “canned pumpkin puree.”

Once open, refrigerate leftover pumpkin puree in an airtight container and use within 5 to 7 days.

Yep! You won’t really notice a difference in savory or unbaked applications, but there might be some small changes in texture when used in baking.

For tips on freezing pumpkin, check out this article from The Kitchn.