I always like using fresh pumpkin for my recipes because the taste and texture of a newly baked pumpkin is the best.
It has the most vibrant flavor and natural sweetness that can’t be beaten.
I know that it’s not always possible or convenient to use fresh pumpkins though, particularly out of season.
This is when canned pumpkin becomes my life saver.
It is pre-cooked, pureed, and ready to use which saves me time and effort but still keeps most of the flavors intact.
Moreover, it can be found throughout the year so it makes a good substitute in many dishes that I love cooking out of season.
Whether they are pies , soups , or breads I’m making , canned pumpkin works really well as it gives us that familiar taste we all know and love .
The 13 Best Canned Pumpkin recipes and recipes
1. Pumpkin Pie
I love the flavors of the warming spices, like cinnamon, nutmeg, and cloves, and the combination together makes a dessert so warm and comforting.
I love the scent of cinnamon, nutmeg and cloves, and my kitchen fills with the aroma when I make pumpkin pie.
My favorite part is a dollop of whipped cream on top.
Ingredients
1 (15-ounce) can of pumpkin puree
1 (14-ounce) can of sweetened condensed milk
2 large eggs
1 teaspoon ground cinnamon
1 (9-inch) unbaked pie crust
Instructions
Preheat your oven to 425°F (220°C). -Mix the pumpkin purée, sweetened condensed milk, eggs and the cinnamon in a large bowl together — until everything is nicely mixed.
Pour the mixture into the unbaked pie crust.
Bake in the preheated oven for 15 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 35-40 minutes, or until a knife inserted near the center comes out clean.
Allow the pie to cool completely on a wire rack before serving. Enjoy your Pumpkin Pie!
2. Pumpkin Bread
This recipe is always moist and tasty, a favorite. I can slice it when it first comes out of the oven, the taste of fall any time of year.
It’s the type of treat you make because you enjoy making it and sharing it, which links tradition and taste in a magical way. This is it.
Pumpkin Bread Recipe
Ingredients
1 cup canned pumpkin
1 cup sugar
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 tsp baking powder
Instructions
Preheat oven and prepare the pan: Set your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mix wet ingredients: Whisk the pumpkin purée with the sugar and vegetable oil in a large bowl.
Combine dry ingredients: In a separate bowl, whisk together the flour and baking powder.
Combine mixtures: Whisk together the dry ingredients, then combine with the wet ingredients, mixing until just combined.
Bake: Pour batter into prepared loaf pan and bake in centre of preheated oven for 60-70 minutes or until a toothpick inserted into the centre comes out clean. Cool for 10 minutes in pan before transferring to cooling rack to cool completely.
3. Pumpkin Muffins
As for the taste, I like my muffins moist and flavorful, full of spice with just a hint of pumpkin; this recipe invariably calls to mind rainy autumn mornings.
They’re the best comfort food I know, and I think they’re the perfect way to start the day. Whenever I make them, I share them with my family, and with friends who come over for brunch.
Ingredients
1 can (15 oz) pumpkin puree
2 cups all-purpose flour
1 cup granulated sugar
2 large eggs
1 tsp baking powder
Instructions
Preheat oven to 350°F (175°C) and line muffin tin with paper liners.
In a large bowl, mix together the pumpkin puree, sugar, and eggs until smooth.
Add the flour and baking powder to the pumpkin mixture, stirring until just combined.
Distribute the batter evenly among the muffin cups.
Bake for 20-25 minutes or until a toothpick inserted into the centre comes out clean. Let cool and serve.
4. Pumpkin Soup
I love the feeling of a hug in a bowl that makes a bowl of pumpkin soup. It brings all these pleasant memories in my mind of the past autumn nights, the festive gatherings with family and friends, and the creaminess and richness of flavors has inspired me to describe this favorite dish of mine for a cold morning.
Ingredients
1 can (15 oz) pumpkin puree
1 cup vegetable broth
1 cup coconut milk
1 onion, finely chopped
2 cloves garlic, minced
Instructions
Sauté Aromatics: In a large pot, sauté the chopped onions and garlic until translucent over medium heat.
Add Pumpkin: Stir in the canned pumpkin puree and cook for 2-3 minutes.
Add Liquids: Pour in the vegetable broth and the coconut milk, then heat to a simmer.
Simmer: Simmer the soup for 10-15 minutes to allow the flavours to blend.
Blend and Serve: Blitz the soup using an immersion blender until it is smooth.
Season to taste with salt and pepper and serve warm.
5. Pumpkin Cheesecake
I love whole wheat pumpkin cheesecake. I think of my perfect cheesecake: dense and creamy, where spices and pumpkin wonderfully meld with the taste of cheesecake.
Ingredients
1 1/2 cups graham cracker crumbs
1/4 cup melted butter
16 oz cream cheese, room temperature
1 cup canned pumpkin
1 cup sugar
Instructions
Preheat to 325°F (163°C). Combine graham cracker crumbs and melted butter, then press into the bottom of a springform pan.
Pour the mixture over the crust in the springform pan.
Bake for 60 minutes or until the center is set.
Let cool, then refrigerate for at least 4 hours before serving.
6. Pumpkin Pancakes
The whole kitchen smells like fall with the sweet and spicy scent of cinnamon and nutmeg when I cook and I like the surprising point of difference when I add pumpkin to the mix.
Ingredients
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup canned pumpkin
Instructions
In a large bowl, whisk together the flour, sugar, baking powder, and cinnamon.
Stir in the canned pumpkin until just combined, being careful not to overmix.
Heat a large nonstick skillet or griddle over medium heat. Lightly coat with cooking spray or a thin layer of butter.
Pour 1/4 cup batter onto the skillet for each pancake, and flip after bubbles form on the surface.
Cook the other side until golden brown and serve warm.
7. Pumpkin Curry
Pumpkin curry. Its flavor oozes warmth and comfort!.
The creamy texture of the curry sauce pairs perfectly with the thick chunks of starchy pumpkins. .
Whether it is eaten at home or served as a dish at a dinner party, it always gets applause. Its best feature is perhaps the layered richness brought by the spices added.
Ingredients
1 can (15 oz) pumpkin puree
1 can (14 oz) coconut milk
1 onion, finely chopped
2 tablespoons red curry paste
1 tablespoon vegetable oil
Instructions
Heat vegetable oil in a large pot over medium heat.
Add chopped onion and sauté until softened.
Stir in red curry paste and cook for 1-2 minutes until fragrant.
Add pumpkin puree and coconut milk, mixing well.
Simmer for 10-15 minutes, stirring occasionally, until flavors meld together.
8. Pumpkin Risotto
Making risotto is one of my favorite things in the world, especially risotto with pumpkin (perhaps it is the creaminess of pumpkin in risotto). It just makes me go ‘ahhhh’ inside.
It’s a comfort food that goes down a treat.
Ingredients
1 cup Arborio rice
1 cup canned pumpkin puree
1 small onion, finely chopped
4 cups vegetable broth
1/2 cup grated Parmesan cheese
Instructions
Onion Sauce: Sautee the chopped onion in a large pan in a couple of tablespoons of olive oil until translucent.
Now add the rice: Mix in the arborio rice and allow it to cook for 1-2 minutes until toasted.
Add Warm Vegetable Broth: Begin adding the warm vegetable broth to rice, one ladle at a time, and stir continuously until the liquid is absorbed. Repeat this process until the rice has reached the desired al dente texture.
Mix in Pumpkin: Stir in the canned pumpkin purée and cook another 5 minutes.
Finish with Parmesan: Take off the heat and stir in the grated Parmesan until melted.
Season to taste with salt and pepper and serve.
9. Pumpkin Smoothie
Pumpkin blended with rich creamy texture of banana and touch of warm spices such as cinnamon, nutmeg, and even a dash of ginger (all optional) brings out the best mouthwatering deliciousness.
Ingredients
1 cup canned pumpkin
1 banana, frozen
1 cup almond milk (or any milk of choice)
1/2 tsp pumpkin pie spice
1 tbsp maple syrup (optional, for added sweetness)
Instructions
Add the canned pumpkin, frozen banana, and almond milk into a blender.
Sprinkle in the pumpkin pie spice.
If you prefer a sweeter smoothie, add the maple syrup.
Blend until smooth and creamy.
Pour into a glass and enjoy immediately.
10. Pumpkin Chili
Pumpkin chili, so filling and delicious. I absolutely love how the pumpkin makes this chili rich and flavorful.
Chili is already a cold-weather favorite and I love it, but pumpkin just adds another great aspect to the dish. It is subtlety sweet and full flavored.
Pumpkin Chili Recipe
Ingredients
1 lb ground beef or turkey
1 can (15 oz) pumpkin puree
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) diced tomatoes
1 packet chili seasoning mix
Instructions
Brown the Meat: In a large pot, brown the ground meat. Drain any excess fat.
Add Seasoning: Stir in the chili seasoning mix and cook for 1-2 minutes.
Add the black beans, tomato and Pumpkin.
Simmer: Let chili boil, then turn down to low and simmer for 20-30 minutes, stirring occasionally.
Serve: Taste and adjust seasoning if needed. Serve hot with your favorite chili toppings.
11. Pumpkin Dip
As the leaves turn gold and the air cools to a crisp, I find myself craving treats I associate with fall. I made up a spiced, creamy dip that embodies the flavors that I love about fall.
I love to eat it with apples slices or graham crackers. It’s a nice snack to make for friends over the long autumn season, or to nibble on when I need a little comfort food for my soul.
Ingredients
1 cup canned pumpkin
1 cup vanilla Greek yogurt
1/2 cup cream cheese, softened
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
Instructions
In a mixing bowl, combine the canned pumpkin and softened cream cheese until smooth.
Add the vanilla Greek yogurt, brown sugar, and pumpkin pie spice to the mixture.
Stir until all ingredients are thoroughly combined and the dip has a creamy consistency.
Chill the dip in the refrigerator for at least 1 hour before serving.
Serve with graham crackers, apple slices, or your favorite dipper.