12 Healthy (and Genius) Recipe Hacks Using a Can of Pumpkin

Posted on October 4, 2018 by Allison Day

There’s a lot more to a can of pumpkin puree than meets the eye. The fall staple can be magicked into endless meals, desserts and snacks – and we show you how with these creative, truly genius recipes. This collection will surely have you taking another look at that canned pumpkin in your pantry.

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Pumpkin Spice Oatmeal

Enjoy the taste of pumpkin pie in your morning oatmeal with this warming wake-up call. The combination of whole grain oats, pumpkin puree, milk, dried fruit, seeds, and pumpkin pie spice will make breakfast your new-favourite meal of the day. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/pumpkin-spice-oatmeal/19029/" target="_blank">Pumpkin Spice Oatmeal</a>
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Pumpkin Spice Pancakes

A mile high stack of these pumpkin pancakes is the ultimate way to start a fall weekend morning. You’ll flip over their ease of preparation and true pumpkin pie taste. Get the recipe for <a href="https://www.foodnetwork.ca/everyday-cooking/blog/vegan-pumpkin-spice-pancakes/">Pumpkin Spice Pancakes</a>
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Chocolate Chip Pumpkin Cookies

Pumpkin and chocolate play well together for a fall spin on the classic chocolate chip cookie. Here, whole wheat flour is a nourishing alternative to refined white flour for a cookie that could pass as breakfast in a pinch. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/chocolate-chip-pumpkin-cookies/17139/" target="_blank">Chocolate Chip Pumpkin Cookies</a>
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Vegan Pumpkin Scones With Maple Glaze

Flaxseed, whole wheat flour, pumpkin puree, coconut oil, real maple syrup and non-dairy milk create a light, moist scone that you’d never guess was devoid of butter. A quick glaze and sprinkle of chopped pecans makes them look professional. Put the coffee on and cuddle up with a plate of these vegan pumpkin scones for true autumnal culinary bliss. Get the recipe for <a href="https://www.foodnetwork.ca/baking/blog/vegan-pumpkin-maple-scones-with-maple-glaze/" target="_blank">Vegan Pumpkin Scones with Maple Glaze</a>
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Vegan and Paleo Pumpkin Blondies

Healthy ingredients galore! Almond butter, applesauce, pumpkin puree, coconut flour and more are quickly mixed to create a blondie that’s grain-free, dairy-free, gluten-free, vegan and paleo. While wholesome, the taste and texture are miraculously kept in check, turning out dense and fudgy – like all good blondies should. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/vegan-and-paleo-pumpkin-blondies/18338/" target="_blank">Vegan and Paleo Pumpkin Blondies</a>
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Vegan Thai Curry Pumpkin Soup with Coconut Milk

This creamy coconut soup tastes fresh and vibrant thanks to lime juice, ginger and Thai chili, but it's actually based around ready-made pantry staples: pumpkin puree and coconut milk. A dairy-free and super-savoury way to enjoy pumpkin this fall, this soup warms, comforts and nourishes. Get the recipe for <a href="https://www.foodnetwork.ca/healthy-eating/blog/vegan-thai-curry-pumpkin-soup/" rel="noopener" target="_blank">Vegan Thai Curry Pumpkin Soup with Coconut Milk</a>
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Spicy Pumpkin Dip

Hummus gets a boost of fall flavour with canned pumpkin puree, and a spicy kick from cayenne, which can be adjusted to your taste. Earthy tahini, cumin and olive oil keep this hummus savoury, mellowing out the pumpkin’s natural sweetness. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/spicy-pumpkin-dip/20890/" target="_blank">Spicy Pumpkin Dip</a>
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Pumpkin Caesar Salad with Sage Sourdough Croutons

A creamy, thick Caesar salad dressing skips the mountains of oil and egg yolks for the thickening power of pumpkin puree. Jazzed up with fall flavours, this deeply savoury salad is a refreshing and genius use of canned pumpkin, an ingredient typically reserved for desserts. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/pumpkin-caesar-salad-with-sage-sourdough-croutons/19025/" target="_blank">Pumpkin Caesar Salad with Sage Sourdough Crouton’s</a>
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Pumpkin Spice Cookies

Tender and cakey cookies are a faster and healthier way to get the pumpkin pie flavour you crave this time of year. Only 2 tablespoons of oil is used to keep the cookies moist thanks to Greek yogurt and pumpkin puree. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/pumpkin-spice-cookies/13842/">Anna Olson’s Pumpkin Spice Cookies</a>
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Healthy Vegan Mini Pumpkin Pie Cups with Coconut Whip

Vegan guests can enjoy their share of pumpkin pie this season with these mini treats. Cold-pressed oil and spelt flour replace the traditional buttery crust, while coconut milk replaces the need for eggs in the filling. And what’s pumpkin pie without whipped cream? Here, fridge-cold coconut milk gets whipped with a touch of maple syrup for a dreamy, dairy-free dollop. Get the recipe for <a href="https://www.foodnetwork.ca/healthy-eating/blog/vegan-pumpkin-pie-cups/" rel="noopener" target="_blank">Healthy Vegan Mini Pumpkin Pie Cups with Coconut Whip</a>
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Vegan Pumpkin Pie

Don’t be skeptical of the tofu in this pumpkin pie recipe – you won’t taste it. It’s used in place of eggs to create a traditional custardy pumpkin pie that’s pleasing to all guests, vegan or otherwise. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/vegan-pumpkin-pie/20696/" target="_blank">Vegan Pumpkin Pie</a>
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Sugar-Free Pumpkin Spice Doughnuts

While the café favourite is still deep-fried, this tender, cake doughnut recipe is naturally sweetened with pumpkin and agave. Like all doughnuts, fresh is best, so gather a group of friends and turn this into a fun fall cooking project. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/sugar-free-pumpkin-spice-doughnuts/13375/" rel="noopener" target="_blank">Anna Olson’s Sugar-Free Pumpkin Doughnuts</a>
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