Prepare for extreme (non-wasteful) pumpkin carving with these autumnal vegan pumpkin recipes!
We’re moving swiftly into autumn, and getting ready to embrace the flavours of fall. Many of us are already looking forward to the next big holiday – Halloween!
With Halloween comes pumpkin carving, and with that comes a whole host of pumpkin-based vegan recipes! Here are a few of our all-time favourite vegan pumpkin recipes:
Nothing says Autumn quite like a slice of pumpkin pie and whipped cream! With its delicate, spicy notes and silky smooth pumpkin filling, it’s a classic, cosy vegan pie that’s perfect for fall.
This simple recipe for vegan pumpkin pie takes just 15 minutes to prep and is made from easy-to-find ingredients you probably already have in your store cupboard.
This decadent layered dessert is a delicious way to finish off a fancy meal, and it’s light enough to be enjoyed comfortably after even the biggest roast dinner.
With a creamy maple cream layer and a crunchy topping of oats and nuts, this parfait is a perfect party pudding!
These vegan pumpkin muffins are packed with warm seasonal flavours like cinnamon, nutmeg and sweet pumpkin, and despite their decadent appearance are surprisingly wholesome.
This vibrant mushroom risotto gets its golden hue from saffron, but it’s the roasted pumpkin that brings in the flavour with its subtle sweetness.
A sprig of fresh rosemary and thyme ensures each bite is bursting with fresh, herby goodness while walnuts help to give it a delicious bite.
We love pumpkin spice lattes! In fact, over 600 million cups of this autumnal staple are sold each year alone. However, this spiced coffee drink typically doesn’t include any pumpkin at all, which we think is a real shame.
So, in this recipe we’ve blended real pumpkin right into the drink so you can enjoy the delicious health benefits of this tasty winter squash. There’s even a topping of toasted seeds to ensure no part of the pumpkin goes to waste. Once you’ve tried this ultimate vegan pumpkin spice latte recipe, you’ll never go back to the original!
This pumpkin soup recipe is a really easy way to turn leftover pumpkins into something delicious.
With the deep flavours of garlic and sage, and a creamy finish from a swirl of soya cream, this soup is a real autumnal treat.
This delicious dish saves on food waste and washing up – what a winner!
It’s filled with flavour from fiery ginger and chilli along with a sultry twist of garlic, and it gets a gorgeously creamy texture from the pumpkin sauce.
This creamy vegan pumpkin cheesecake sits on top of a delectable gingersnap biscuit base so each bite is filled with the fabulous flavours of Fall.
Plus, you can make it using your leftover Halloween pumpkins so nothing goes to waste!
Colourful, seasonal vegetables with a drizzle of balsamic vinegar and a flourish of sweet pomegranate seeds make this pumpkin salad a seriously impressive autumnal meal.
It’s great served alone as a light meal, but its balanced flavours mean it also works as a warm or cold accompaniment to a wide choice of meals.
This warming vegan roasted pumpkin macaroni is the ultimate plant-based comfort food for autumn, and just the thing to keep you snuggly in this cold weather.
Topped with crispy sage and hazelnuts for added texture, it’s a real crowd-pleasing dinner that’s so simple to make.
When it comes to vegan desserts, they don’t get much easier to make than this easy tart! Nestled in a ready-made filo pastry case is a punchy filled of roasted pumpkin spiced with allspice, cinnamon, stem ginger, and maple syrup.
A dusting of icing sugar is all you need to complete this simply delightful dessert.
Got a craving for something spicy? This immune-boosting pumpkin jerky is a great snack to ensure you’re getting your failing intake of beta-carotene and vitamin C while kicking those hunger pangs to the kerb at the same time!
This vegan pumpkin cake is a real treat with its smooth and creamy coconut and pumpkin frosting. With three lusciously spiced layers of cake smothered in frosting and date caramel, it’s a true celebration of the best flavours of autumn.
Plus, it’s gluten-free too so everyone can enjoy a slice! If you want to take it to the next level, a sprinkling of candied pecans add a decadent, crunchy element we just can’t resist.
Want an easy way to get your kids to eat more vegetables? This spooky tagine with pastry gravestones is a creative way to sneak more veggies into mealtimes without a fuss.
Get the kids involved in the making process and let their creativity run wild!
These stuffed pumpkins are the most beautiful way to enjoy pumpkins with jewel-like pomegranate seeds and cranberries adding a pop of colour and sweetness.
Simple roast the pumpkins until tender and fill with a mix of protein-rich quinoa, crunchy pecans and parsley for freshness.
This stunning vegan squash tart is sweet and savoury at the same time; the key to perfecting it is remembering that the thinner the slices of butternut (or pumpkin if you’re using it) the better.
But it’s the homemade pesto with pumpkin seeds that really takes this recipe to the next level!
We hate food waste but we love carving pumpkins which leaves us with a dilemma each Halloween. Thankfully, this creamy vegan pasta recipe is made with pumpkin puree which you can make using your leftover pumpkins so that nothing goes to waste.
So, now you can enjoy carving your pumpkins guilt-free while looking forward to a big bowl of this pumpkin pasta.
This soft, moist pumpkin bread is bursting with autumnal flavours and topped with crunchy pumpkin seeds to give you an extra boost of manganese and vitamin K.
Served warm from the oven and thickly slathered with melted butter, it’s a wonderful accompaniment to a pumpkin spiced latte.
21. Squa-sage Rolls
Need something warm to nibble on while you watch the fireworks? These veggie sausage rolls are filled with a healthy mix of TVP, butternut squash and tangy blue ‘cheese’ to pack each bite with texture and flavour.
Plus, you can use store-bought pastry keeping the prep time to a minimum so you have more time for carving pumpkins!
With the days growing shorter, these nutty pumpkin seed bars will give you a much-needed boost of energy with their protein-rich ingredients.
Dates and apricots give them their natural sweetness so you won’t spike your blood sugar with refined sugars.
These soft baked pretzels have a salty and chewy crust and a soft fluffy centre. Serve them fresh from the oven with lashings of vegan butter for a delicious vegan snack.
Got some leftover pumpkin?
Here are 5 ways to use up leftover pumpkins.