14 Delicious Savory Canned Pumpkin Recipes You Need to Try

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Okay, I’ve got to admit, I’m not a huge fan of pumpkin. There, the secret is out! But I am okay with pumpkin as part of a meal, rather than on its own like pumpkin puree. My husband, on the other hand, loves pumpkin, and especially pumpkin pie! But just like I told him, we’re not here to talk about pumpkin desserts but savory pumpkin dishes!

Canned pumpkin brings a wonderful creaminess and a hint of natural sweetness to a variety of meals, from soups to pastas. It’s a versatile option that pairs well with herbs, spices, and other savory flavors, elevating dishes in a way that’s both simple and satisfying.

Whether you’re whipping up a comforting pumpkin risotto or a hearty pumpkin chili, these 14 savory canned pumpkin recipes will inspire you to think outside the box and get creative in the kitchen. So grab a can of pumpkin and get ready to enjoy some tasty, comforting meals that are easy to whip up any time of the year!

Each recipe includes a list of ingredients in both metric and imperial measurements for your convenience. Follow the step-by-step instructions to create delicious dishes that will impress your family and friends. Let’s get cooking!

Pumpkin and Black Bean Tacos

Pumpkin and black bean tacos are a delightful twist on a classic favorite. These tacos combine the earthy flavors of black beans with the subtle sweetness of pumpkin, making them a satisfying and nutritious option for any meal. They are simple to make and perfect for a quick weeknight dinner or a casual get-together with friends.

The soft tortillas are filled with a hearty mixture of seasoned pumpkin and black beans, topped with fresh avocado and cilantro for added flavor and texture. It’s a dish that’s not only filling but also packed with vitamins and minerals, making it a smart choice for anyone looking to incorporate more plant-based meals into their diet.

Ingredients

• 1 can (400g) black beans, drained and rinsed
• 1 cup (240g) pumpkin puree
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 4 corn or flour tortillas
• 1 avocado, sliced
• Fresh cilantro, for garnish
• Lime wedges, for serving

Instructions

1. In a medium saucepan, combine the black beans and pumpkin puree. Stir in the cumin, chili powder, salt, and pepper. Cook over medium heat until warmed through, about 5-7 minutes.
2. While the mixture cooks, warm the tortillas in a separate skillet or microwave until soft.
3. To assemble, place a generous scoop of the pumpkin and black bean mixture onto each tortilla.
4. Top with sliced avocado and fresh cilantro.
5. Serve with lime wedges on the side for an extra burst of flavor.

Pumpkin Stuffed Bell Peppers

Pumpkin stuffed bell peppers are a delightful twist on a classic dish. The sweet, creamy filling made with pumpkin, spices, and grains combines beautifully with the crisp bell pepper, creating a satisfying meal that’s both healthy and flavorful. It’s easy to make and perfect for a weeknight dinner or a cozy gathering with friends.

Not only do these peppers look vibrant on your plate, but they’re also packed with vitamins and nutrients. The combination of pumpkin and bell peppers offers a wonderful balance of sweetness and savory goodness. Plus, they can be customized with your favorite spices or additional ingredients. Let’s get cooking!

Ingredients

• 4 large bell peppers (any color)
• 1 cup canned pumpkin puree (240 ml)
• 1 cup cooked quinoa or couscous (185 g) – Quinoa is a bit of a pain to rinse so I generally prefer couscous over quinoa for this recipe.
• 1/2 cup diced tomatoes (120 g)
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheese (optional, 60 g)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a mixing bowl, combine the pumpkin puree, cooked quinoa or couscous, diced tomatoes, cinnamon, nutmeg, salt, and black pepper. Mix well until completely combined.
4. Stuff each bell pepper with the pumpkin mixture, pressing down gently to pack it in. If using, sprinkle cheese on top.
5. Place the stuffed peppers upright in a baking dish. Add a splash of water to the bottom of the dish to help steam the peppers.
6. Bake for 30-35 minutes, or until the peppers are tender. Remove from the oven and let cool slightly before serving.
7. Garnish with fresh cilantro if desired, and enjoy your delicious pumpkin stuffed bell peppers!

Creamy Pumpkin Risotto with Parmesan

Creamy Pumpkin Risotto with Parmesan is a delightful dish that combines the earthy flavor of pumpkin with the richness of creamy risotto. This comforting meal is not only satisfying but also simple to prepare, making it a great choice for both weeknight dinners and special occasions. The smooth texture and savory taste, enhanced by the nutty flavor of Parmesan cheese, create a warm and inviting dish that everyone will love.

With just a few ingredients and straightforward steps, you can whip up this dish in under an hour. It’s perfect for showcasing canned pumpkin, bringing a seasonal touch to your table. Serve it as a main dish or a hearty side, and enjoy the cozy flavors of fall any time of the year!

Ingredients

• 1 cup Arborio rice (200g)
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth (1 liter)
• 1 cup canned pumpkin puree (240g)
• 1/2 cup grated Parmesan cheese (50g)
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat the vegetable broth in a saucepan and keep it warm on low heat.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is translucent.
3. Add the Arborio rice to the skillet, stirring for about 2 minutes until the rice is lightly toasted.
4. Pour in a ladle of warm broth, stirring constantly until absorbed. Repeat this process, adding broth gradually until the rice is creamy and al dente, about 18-20 minutes.
5. Stir in the pumpkin puree and Parmesan cheese, mixing until well combined. Season with salt and pepper to taste.
6. Serve immediately, garnished with fresh parsley.

Pumpkin Curry with Chickpeas

Pumpkin Curry with Chickpeas is a delightful dish that brings together the earthiness of pumpkin and the hearty texture of chickpeas. This curry is both comforting and flavorful, with a gentle spice that pairs beautifully with rice. The creamy coconut milk adds richness, making every bite satisfying. Plus, it’s simple to whip up, making it a perfect weeknight meal for those busy days.

This dish is not only delicious but also nutritious, packed with vitamins and fibers. The combination of spices offers a warm aroma that fills your kitchen, inviting everyone to gather around the table. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and rewarding to prepare. Let’s get started!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 400 g (14 oz) canned pumpkin puree
• 400 g (14 oz) canned chickpeas, drained and rinsed
• 400 ml (13.5 oz) coconut milk
• 1 cup vegetable broth
• Salt and pepper to taste
• Cilantro for garnish
• Cooked rice for serving

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes.
2. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
3. Add the curry powder and ground cumin, stirring for about 30 seconds to release their flavors.
4. Pour in the pumpkin puree, chickpeas, coconut milk, and vegetable broth. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Let it cook for about 15-20 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot over cooked rice and garnish with fresh cilantro.

Spicy Pumpkin Chili

Spicy pumpkin chili is a warm, hearty dish that combines the rich flavors of pumpkin with a kick of spice. This chili is not only comforting but also packed with nutrients, making it a great choice for chilly evenings. It’s easy to prepare and can be enjoyed by everyone, whether you’re a meat lover or prefer a vegetarian option.

The blend of spices, beans, and pumpkin creates a satisfying meal that’s perfect served with crusty bread or over rice. You can adjust the spice level according to your taste, making it as mild or fiery as you like. Plus, it’s a fantastic way to use canned pumpkin, providing convenience without sacrificing flavor.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bell pepper, diced
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (400g) diced tomatoes
• 1 can (400g) pumpkin puree
• 2 cans (400g each) mixed beans, drained and rinsed
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro and jalapeños for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and bell pepper, cooking for another 3-4 minutes until softened.
3. Stir in chili powder, cumin, and cayenne pepper, cooking for 1 minute until fragrant.
4. Add the diced tomatoes, pumpkin puree, mixed beans, and vegetable broth. Stir well to combine.
5. Bring the mixture to a boil, then reduce heat and let it simmer for 20-30 minutes, stirring occasionally.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and sliced jalapeños.

Pumpkin and Spinach Frittata

The pumpkin and spinach frittata is a delightful dish that perfectly blends the earthiness of pumpkin with the freshness of spinach. This frittata is not only tasty but also simple to prepare, making it an excellent choice for breakfast, brunch, or even as a light dinner. The creamy texture of the eggs combined with savory spices creates a warm, comforting meal that everyone will love.

This dish is a great way to incorporate seasonal ingredients while providing a nutritious meal. The subtle sweetness of the pumpkin complements the slight bitterness of the spinach, creating a balanced flavor profile. Plus, it’s versatile enough to enjoy hot or cold, so you can easily make it ahead of time and serve it when you need it.

Ingredients

• 1 cup canned pumpkin puree (240g)
• 4 large eggs
• 1 cup fresh spinach, chopped (30g)
• 1/2 cup milk (120ml)
• 1/2 cup feta cheese, crumbled (75g)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil (30ml)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, whisk together the eggs, milk, pumpkin puree, garlic powder, salt, and pepper until well combined.
3. Heat the olive oil in an oven-safe skillet over medium heat. Add the chopped spinach and sauté for about 2-3 minutes until it wilts.
4. Pour the egg and pumpkin mixture over the spinach in the skillet. Sprinkle feta cheese on top.
5. Cook on the stovetop for about 3-4 minutes until the edges begin to set. Then, transfer the skillet to the preheated oven.
6. Bake for 20-25 minutes or until the frittata is puffed and golden brown. Let it cool for a few minutes before slicing.

Pumpkin Bread

This recipe brings out the earthy flavors of canned pumpkin, combined with a variety of spices and herbs that create a warm and inviting aroma in your kitchen. Its dense texture paired with a slightly crispy crust makes it perfect for toasting or enjoying on its own. Plus, it’s simple to whip up, making it a great option for a quick snack or side dish at dinner!

The addition of pumpkin seeds on top adds a nice crunch and a nutty flavor, while the bread itself serves as a wonderful canvas for flavors like garlic and herbs. You can easily customize this recipe by adding cheese or other spices, depending on your taste preferences. This savory pumpkin bread is not just a treat for the taste buds but also a heartwarming comfort food that’s sure to delight everyone at the table.

Ingredients

• 300g (2 ½ cups) all-purpose flour
• 150g (¾ cup) granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 can (425g) canned pumpkin
• 2 large eggs
• 120ml (½ cup) olive oil
• 60ml (¼ cup) milk
• 50g (½ cup) pumpkin seeds

Instructions

1. Preheat your oven to 180°C (350°F) and grease a loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the canned pumpkin, eggs, olive oil, and milk. Mix until smooth.
4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
5. Transfer the batter to the prepared loaf pan and sprinkle pumpkin seeds on top.
6. Bake for about 60 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

Savory Pumpkin Quiche

This savory pumpkin quiche is a delightful dish that combines the earthy flavors of pumpkin with a creamy filling, making it a hearty option for any meal. It’s surprisingly simple to whip up, whether you’re serving it for breakfast, brunch, or a light dinner. With its rich flavor and satisfying texture, this quiche is sure to become a go-to recipe in your kitchen.

The combination of pumpkin and spices creates a warm, comforting taste, while the flaky crust adds a nice crunch. Perfectly balanced, it’s great on its own, or you can serve it with a side salad for a more filling meal.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 cup canned pumpkin puree
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 cup shredded cheese (cheddar or your choice)
• 1/2 cup cooked, crumbled bacon or sausage (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Fit the pie crust into a 9-inch pie pan and prick the bottom with a fork.
3. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, salt, pepper, nutmeg, and cinnamon until smooth.
4. Stir in the cheese and bacon or sausage, if using.
5. Pour the filling into the prepared crust and spread evenly.
6. Bake for 40-45 minutes or until the center is set and a knife inserted comes out clean.
7. Let cool slightly before slicing and serving. Enjoy!

Pumpkin Soup with Crispy Bacon

Pumpkin soup with crispy bacon is a cozy and comforting dish that perfectly balances sweet and savory flavors. The rich, creamy texture of the pumpkin is amplified by the crunch and saltiness of the bacon, making it a delightful choice for any season. Plus, it’s simple to whip up, making it ideal for weeknight dinners or a warm lunch.

This recipe allows the natural sweetness of the canned pumpkin to shine through while the herbs add a touch of brightness. Whether you’re serving it at a gathering or enjoying a quiet meal at home, this soup is sure to satisfy. Pair it with crusty bread for a complete meal!

Ingredients

• 1 tablespoon olive oil
• 200g (7 oz) bacon, diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 400g (14 oz) canned pumpkin puree
• 500ml (2 cups) vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy. Remove the bacon and set aside, leaving the fat in the pot.
2. Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
3. Stir in the canned pumpkin puree, vegetable broth, cumin, and cinnamon. Bring to a simmer and let it cook for 10-15 minutes, allowing the flavors to meld.
4. Using an immersion blender, purée the soup until smooth. If using a regular blender, let it cool slightly before blending.
5. Season with salt and pepper to taste. Serve hot, garnished with crispy bacon and fresh parsley.

Pumpkin and Sausage Stuffing

Pumpkin and Sausage Stuffing is a delightful dish that combines savory flavors with the natural sweetness of pumpkin. This stuffing is perfect for fall gatherings, bringing warmth and comfort to your table. It’s not only delicious but also quite straightforward to prepare, making it a great choice for both seasoned cooks and beginners.

The combination of tender pumpkin cubes, flavorful sausage, and herbs creates a hearty stuffing that pairs perfectly with roasted meats or can be enjoyed on its own. You’ll love the blend of textures and the aromatic spices that fill your kitchen as it bakes. A lovely way to celebrate the season!

Ingredients

• 500g (1 lb) pumpkin, peeled and diced
• 200g (7 oz) sausage, sliced
• 250g (9 oz) bread cubes
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 250ml (1 cup) chicken broth
• 30g (2 tablespoons) butter, melted
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 180°C (350°F).
2. In a large skillet, cook the sausage over medium heat until browned. Remove and set aside.
3. In the same skillet, sauté the onion and garlic until translucent.
4. Add the diced pumpkin and cook for about 5 minutes until slightly tender.
5. In a large bowl, combine the bread cubes, cooked sausage, sautéed onion and pumpkin, sage, thyme, salt, and pepper.
6. Pour the chicken broth and melted butter over the mixture, stirring to combine.
7. Transfer the stuffing to a greased baking dish and cover with foil.
8. Bake for 30 minutes, then remove the foil and bake for an additional 15 minutes until golden brown.
9. Garnish with fresh parsley before serving.

Pumpkin and Lentil Stew

This pumpkin and lentil stew is a hearty dish that combines the earthy flavors of lentils with the sweetness of pumpkin. It’s simple to make and perfect for chilly days, providing a comforting warmth that will leave you feeling satisfied. The addition of fresh herbs and vegetables makes it not only delicious but also a nutritious option for any meal.

The stew is rich in protein and fiber, making it a fulfilling choice for a plant-based diet. Whether you enjoy it as a main course or a side, this stew is sure to please everyone at the table. Pair it with some crusty bread for a complete meal!

Ingredients

• 1 cup dried lentils (red or green)
• 2 cups pumpkin, peeled and diced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups vegetable broth
• 1 cup kale or spinach, chopped
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent.
2. Add the minced garlic and red bell pepper, cooking for another 2-3 minutes.
3. Stir in the cumin and coriander, allowing them to toast for about a minute.
4. Add the lentils, pumpkin, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until the lentils and pumpkin are tender.
5. Stir in the kale or spinach and cook for an additional 5 minutes.
6. Serve hot, garnished with fresh cilantro.

Pumpkin Hummus with Veggies

Pumpkin hummus is a delightful twist on classic hummus that brings a hint of fall flavor to your snack table. The smooth, creamy texture paired with the earthy sweetness of canned pumpkin makes this dip a hit at gatherings or as a cozy addition to your lunch. It’s simple to whip up and can be enjoyed with a variety of fresh vegetables or your favorite crackers.

This hummus is not only delicious but also nutritious, thanks to the pumpkin’s vitamins and minerals. It’s a fantastic way to sneak some veggies into your diet while satisfying your cravings for something savory and satisfying. Plus, it takes just a few minutes to prepare, making it a quick go-to recipe!

Ingredients

• 1 cup canned pumpkin puree (240g)
• 1 can chickpeas, drained and rinsed (400g)
• 1/4 cup tahini (60g)
• 2 tablespoons olive oil (30ml)
• 2 tablespoons lemon juice (30ml)
• 1 teaspoon ground cumin (2g)
• 1 teaspoon garlic powder (3g)
• Salt and pepper to taste
• Fresh veggies for dipping (carrots, cucumber, bell peppers)

Instructions

1. In a food processor, combine the pumpkin puree, chickpeas, tahini, olive oil, lemon juice, cumin, and garlic powder.
2. Blend until smooth, scraping down the sides as needed.
3. Add salt and pepper to taste, then blend again until fully incorporated.
4. Transfer the hummus to a serving bowl and drizzle with a little more olive oil if desired.
5. Serve with fresh vegetables for dipping and enjoy!

Pumpkin Potato Hash

Pumpkin Potato Hash is a hearty and flavorful dish that’s perfect for any meal of the day. The sweet and earthy notes of canned pumpkin blend seamlessly with crispy potatoes, making each bite satisfying and comforting. It’s a simple recipe that can be whipped up in no time, and it’s a great way to use canned pumpkin beyond the traditional pie.

This dish is elevated by the addition of spices and herbs, giving it a warm, inviting aroma. Top it off with a fried or poached egg, and you have a complete meal that’s both nutritious and delicious. Whether you’re serving it for breakfast, brunch, or dinner, Pumpkin Potato Hash is sure to please!

Ingredients

• 2 cups diced potatoes (about 3 medium-sized)
• 1 cup canned pumpkin puree
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 2 eggs (optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the diced potatoes and cook until they are golden and tender, about 10-15 minutes, stirring occasionally.
2. Add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes until the onion is translucent.
3. Stir in the canned pumpkin, smoked paprika, cumin, salt, and pepper. Cook for another 5 minutes, allowing the flavors to meld together.
4. If desired, fry or poach the eggs in a separate pan while the hash is cooking.
5. Serve the pumpkin potato hash hot, topped with the eggs and a sprinkle of fresh parsley.

Pumpkin Risotto Cakes

Pumpkin risotto cakes are a delightful way to enjoy the comforting flavors of risotto in a new form. These cakes are crispy on the outside and creamy on the inside, with a lovely hint of pumpkin sweetness balanced by savory herbs and spices. They’re not only flavorful but also incredibly simple to make, making them a perfect choice for a cozy weeknight dinner or a fun appetizer for gatherings.

The combination of creamy risotto and pumpkin gives these cakes a rich texture, while fresh herbs add a burst of freshness. Pair them with a tangy dipping sauce, and you have a dish that’s sure to please everyone at the table!

Ingredients

• 1 cup Arborio rice (200g) – You can use normal rice if that’s all you have. Be like me and don’t dwell too much on the details haha!
• 4 cups vegetable broth (1L)
• 1 cup canned pumpkin puree (240g)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup grated Parmesan cheese (50g)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs (60g)
• 2 tablespoons olive oil
• Chopped parsley for garnish

Instructions

1. Prepare the Risotto: In a saucepan, heat the vegetable broth and keep it warm. In a separate large pot, sauté the onion and garlic in a bit of olive oil until translucent. Add the Arborio rice and toast it for a couple of minutes.
2. Add the Broth: Gradually add the warm vegetable broth, one ladle at a time, stirring continuously until the rice absorbs the liquid. This should take about 18-20 minutes until the rice is creamy and al dente.
3. Mix in Pumpkin: Once the risotto is cooked, stir in the pumpkin puree, Parmesan cheese, thyme, salt, and pepper. Let it cool slightly.
4. Shape the Cakes: Once the mixture is cool enough to handle, form small cakes with your hands and coat them in breadcrumbs.
5. Cook the Cakes: In a skillet, heat olive oil over medium heat. Fry the risotto cakes for about 4-5 minutes on each side until golden and crispy.
6. Serve: Garnish with chopped parsley and serve with your choice of dipping sauce.