6 Yummy Canned Pumpkin Recipes That Aren’t Just Pie

Featured Image Source

We get it — a person can only have so much pumpkin pie. Pumpkin season is coming up and I truly believe that it is the best season. The only problem is that people don’t always know what to do with their canned pumpkin. If you’re like me, you rush to the store to grab canned pumpkin as soon as the first leaf drops. But after you’ve made your first pie, you’re left with half a can (or a whole stockpile of cans, if you’re really eager) that you don’t know what to do with. 

Not anymore, friend – here are our favorite canned pumpkin recipes that aren’t just pies!


Pumpkin Banana Smoothie

Thank you Healthy Nibbles and Bits for the recipe!


  • 1 frozen medium banana

  • ⅓ cup pumpkin puree

  • ⅔ cup unsweetened soy or almond milk

  • ½ Tbsp maple syrup

  • ½ Tbsp peanut butter

  • Pinch cinnamon


  1. Blend all of the ingredients until they’re smooth. 

  2. Serve immediately.


Pumpkin Donut Muffins

Thank you Damn Delicious for the recipe!


  • 2 + ½ cups all-purpose flour 

  • 2 tsp baking powder

  • 1 + ½ tsp cinnamon 

  • ½ tsp nutmeg

  • ½ tsp ginger

  • ¼ tsp ground cloves

  • ¼ tsp baking soda

  • ¼ tsp salt

  • 1 + ¼ cups canned pumpkin puree

  • ⅓ cup Greek yogurt 

  • 6 Tbsp unsalted butter (room temperature)

  • ¾ cup brown sugar 

  • ¼ cup sugar

  • ¼ cup vegetable oil 

  • 1 tsp vanilla extract

  • 2 large eggs


  • 2 cups confectioners’ sugar

  • 3 Tbsp milk

  • ½ tsp vanilla extract


  1. Preheat the oven to 400°F. Line a 12-cup standard muffin tin with paper liners and set it aside. 

  2. In a large bowl, combine the flour, baking powder, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. 

  3. In a medium bowl, whisk the pumpkin puree and Greek yogurt together. 

  4. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and sugars on medium speed until the mixture is light and fluffy — about 2-3 minutes. Beat in the vegetable oil and vanilla until it’s well combined. Beat in the eggs, one at a time. 

  5. Put your mixer on low speed and add the dry ingredients and pumpkin mixture alternating in 3 parts, beginning and ending with the dry ingredients and beating until the mixture is just incorporated. 

  6. Scoop the batter evenly into the muffin tray. Place it in the oven and bake for 13-15 minutes. 

  7. To make the glaze, combine the confectioners’ sugar, milk, and vanilla. Whisk until it’s smooth. 

  8. Once the muffins are done, let them cool for 10 minutes, then dip the muffin into the glaze.


Whole Grain Pumpkin Spice Waffles

Thank you Cookie and Kate for the recipe!


  • 2 + ¼ cups oat flour 

  • 1 Tbsp baking powder 

  • ¾ tsp salt 

  • 1 tsp cinnamon 

  • ½ tsp ginger

  • ¼ tsp nutmeg 

  • ¼ tsp allspice or cloves

  • 3 large eggs

  • ⅔ cup milk of choice

  • ½ cup melted coconut oil 

  • ½ cup packed pumpkin puree

  • 3 Tbsp maple syrup 

  • 1 Tbsp vanilla extract


  1. In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg, and allspice or cloves. Whisk to combine. 

  2. In a medium mixing bowl, whisk the eggs then add the milk, coconut oil, pumpkin puree, maple syrup, and vanilla. Whisk until the mixture is thoroughly blended. 

  3. Pour the mixture into the oat flour mixture and stir until it’s just combined. Let the batter rest for 10 minutes and plug in your waffle iron to preheat. 

  4. After 10 minutes, stir the batter one more time and pour it onto the waffle iron. 

  5. Repeat with the remaining waffles and serve with your desired toppings.


Pumpkin Risotto with Bacon

Thank you So Much Food Blog for the recipe!


  • 4 strips thick-cut bacon (diced)

  • 8-10 fresh sage leaves

  • 1 large shallot (minced)

  • 1 + ¼ cups arborio or carnaroli rice

  • ⅔ cup pumpkin puree

  • ¾ cup dry white wine

  • 6-7 cups homemade chicken broth

  • 3 Tbsp unsalted butter (diced)

  • ¼ cup mascarpone

  • 1 cup freshly grated aged gouda

  • Salt and pepper (to taste)


  1. Heat a wide skillet with high sides over low heat. Add the diced bacon and cook on the lowest heat setting. Stir occasionally until the bacon is slightly crispy and a bit of the fat has rendered. 

  2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Add the sage leaves to the bacon fat and fry for about 90 seconds until it’s darker in color and crispy. Transfer them to the same plate as the bacon. 

  3. Add the shallots to the skillet with the bacon fat and increase the heat to medium. Cook for 2-3 minutes, stirring frequently until the shallots are softened. Add the rice and stir to coat in the bacon fat so that all the grains are shiny. Toast the rice for about 1 minute. 

  4. Add the white wine and pumpkin puree and stir the rice in. Bring the mixture to a simmer. Once the wine has been absorbed into the rice, add 1 cup of warm broth stirring constantly. Once the broth has been absorbed, add another cup. Continue to add the broth one cup at a time until it’s all been absorbed and the rice is slightly al dente — about 20-22 minutes. 

  5. Once the rice has reached the desired doneness, turn the heat off. Stir in the butter, mascarpone, and gouda cheese. Continue to stir until the cheese and butter has melted and is evenly dispersed. Stir the crispy bacon bits into the risotto and add salt and pepper to taste. 

  6. Ladle the risotto into bowls and enjoy!


Creamy Pumpkin Spaghetti with Garlic Kale

Thank you Pinch of Yum for the recipe!


Pumpkin Sauce:

  • 1 cup sun-dried tomatoes packed in oil 

  • 1 onion (chopped)

  • 2 garlic cloves (minced)

  • 3 sage leaves (minced)

  • 1 + ½ cups pumpkin puree

  • 1 cup tomato puree or tomato sauce

  • 4 cups chicken broth

  • 1 tsp dried basil 

  • ½ cup cream or half and half

  • Small pinch cinnamon


  • 8 oz. bucatini, perciatelli, or spaghetti

  • 1 lb. lean ground turkey

  • 1 onion (thinly sliced)

  • 1 Tbsp chili powder 

  • 1 tsp garlic powder

Garlic Kale: 

  • 2 Tbsp garlic-infused olive oil 

  • 1 bunch kale (stems removed, leaves chopped)

  • Parmesan cheese (for topping)


  1. In a large pot over medium-high heat, add the sun-dried tomatoes and a few tablespoons of oil. Add the onion, garlic, and sage to the pot and sauté until it’s soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. 

  2. Simmer for 15 minutes, adding more water or broth as needed to keep the sauce from getting too thick. 

  3. Puree in a blender or with an immersion blender until it’s mostly smooth. Stir in the cream and season with salt, pepper, and red pepper flakes. 

  4. Boil the pasta according to the package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary. 

  5. Heat the olive oil over medium heat. Add the kale and sauté until it’s wilted. 

  6. Toss the turkey, sauce, and pasta together. Serve with kale and top everything with cheese.


Pumpkin Pizza Crust with Arugula and Prosciutto

Thank you Pure Wow for the recipe!


Pumpkin Pizza Crust:

  • 4 cups all-purpose flour 

  • 2 tsp instant yeast

  • 1 + ½ tsp kosher salt

  • ½ cup pumpkin puree

  • ¼ cup extra-virgin olive oil 


  • 4 Tbsp extra-virgin olive oil 

  • 1 cup ricotta cheese

  • 3 cups arugula 

  • 3 oz. prosciutto

  • ½ cup crumbled blue cheese

  • 1-2 Tbsp balsamic vinegar

  • Flaky sea salt and freshly ground black pepper


  1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, yeast, and salt. In a liquid measuring cup, mix the pumpkin puree, olive oil, and 1 cup of warm water. 

  2. Add the pumpkin mixture to the flour mixture and mix on low speed for 3 minutes, then on medium speed for 2 more minutes. The dough should look smooth and elastic. Transfer the dough to a greased bowl and cover it with plastic wrap. Let it rise until it’s nearly doubled in size — about an hour. 

  3. Preheat the oven to 450°F. Grease a baking sheet with 1 tablespoon of olive oil. Gently stretch the pizza dough into a long oval shape and brush the surface with another tablespoon of olive oil. 

  4. Spread the ricotta over the crust, leaving about an inch uncovered around the perimeter. Transfer the pizza to the oven and bake until the crust is a golden brown — 10-12 minutes. 

  5. While the crust is still hot, pile the arugula on top of the pizza. Arrange the prosciutto evenly over the arugula and top it with an even layer of blue cheese crumbles. Drizzle the remaining 2 tablespoons of olive oil and 1-2 tablespoons of balsamic vinegar over the top. Garnish with flaky sea salt and black pepper. 


Which was your favorite recipe? Are you excited about pumpkin season? Comment below!

For More Fall Inspired Recipes, Read These Articles Next:

Join the Conversation