As the temperature gets cooler and the leaves clutter the ground with an orange-y red hue, it seems only fitting that pumpkin should be the centre feature of any snack or meal.
Pumpkin season only comes around once per year. So, why not live it up while it lasts?
These recipes by plant-based bloggers are some of the best vegan pumpkin recipes you’ll find. And none of them include pie.
They’re all oil-free and most of them are gluten-free too.
Focusing on whole plant foods with little, if any added sugars, they’re about as healthy as it gets.
Pumpkin is about so much more than just pie. And these recipes prove it.
So make your way to the kitchen, because these 8 awesome vegan pumpkin recipes will help complete your fall menu!
1. Vegan Pumpkin Sage Risotto
Risotto is known for being a creamy, dairy-rich recipe. That being said, making a healthier, vegan version isn’t asking too much. It just takes a bit of creativity. Sage is the perfect addition to this vegan pumpkin recipe as the two pair well together. Using Arborio rice really does make a difference, as does soaking the cashews before hand so they blend into a smooth, creamy texture. For this Vegan Pumpkin Sage Risotto from Veganosity use vegetable broth to saute the onion in order to keep the recipe oil-free.
2. Pumpkin Banana Ice Cream
There are a lot of vegan pumpkin recipes for ice cream, but this Pumpkin Banana Ice Cream from Feasting on Fruit is a real stand out. A much healthier alternative, the recipe is sweetened with fruit and has no added sugar. And, it’s oil-free. Keeping it lower in fat, carrot juice adds extra moisture and liquid to the mix with no need for plant-based milk. Next time you’re in the mood for some vegan pumpkin ice cream, this recipe should be your go-to!
Related: Chocolate Pumpkin Spice Bars
3. Pumpkin Pecan Oat Cookies
These fruit-filled Pumpkin Pecan Oat Cookies by Plants Rule have just the right amount of chewy and crunchy. With all of the familiar pumpkin pie spices along with a dash of maple, these vegan pumpkin cookies smell as good as they taste. The recipe is also gluten-free and has no added sugar or oil.
4. Gluten-Free Vegan Pumpkin Bread
Vegan pumpkin bread seems to be popular, but few recipes create a rich, moist texture without using oil. However, this delicious Gluten-Free Vegan Pumpkin Bread recipe from Ceara’s Kitchen manages it just fine. To make sure the recipe is gluten-free you can use certified gluten-free oat flour. Almond milk (or your choice of plant-based milk) and pumpkin combine to keep the bread moist and satisfying to bite into!
5. Vegan Pumpkin Muffins With Chocolate Chips
Oat flour, rolled oats, spelt flour, and, of course, pumpkin make up the base of this Healthy Vegan Pumpkin Muffin recipe from Plant Powered Kitchen. Add in a bunch of chocolate chips, or not, that’s up to you. Either way, these vegan pumpkin muffins are scrumptious. They’ll add a nice change to your breakfast muffin. The recipe calls for pumpkin pie mix rather than pumpkin puree, but if you do use that latter you may not need as much since pumpkin puree is often denser. Additionally, you may wish to up the pumpkin pie spices as they often come in the mix.
6. Pumpkin Curry With Chickpeas and Kale
Chunks of pumpkin, kale, tomatoes, and chickpeas make up this Pumpkin Curry recipe from Plantz St. Add coconut milk to the recipe for a richer texture, or go for a lower fat version by using vegetable broth. If you would rather a creamy pumpkin curry, blend part of the recipe before adding in the kale and chickpeas. This creates a creamier stew-like consistency that can go well over rice.
7. Vegan Baked Pumpkin Oatmeal
A mix between oatmeal and pumpkin pie, V Nutrition and Wellness’ Vegan Baked Pumpkin Oatmeal is the perfect blend. Hearty and full of flavour, you can really dig into this baked oatmeal dish. Cinnamon, pumpkin pie spice, and vanilla all give the pumpkin recipe the familiar spice, but coupled with a healthy dose of oats!
8. Gooey Pumpkin Cake Bars
Ah, and last but not least, Gooey Pumpkin Cake Bars from Feasting on Fruit. Loaded with fruit, these pumpkin cake bars are made with zucchini, dates, and pumpkin. They’re also gluten-free, and you can avoid adding oil by lining the baking pan with parchment paper before putting it in the oven. Almond butter, coconut flour, and tapioca starch thicken up the recipe while your choice of non-dairy milk adds a bit more liquid making them delectably gooey.
Still need more pumpkin? Try these 17 Tasty Vegan Pumpkin Recipes for Fall.