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Canned pumpkin recipes?

ANyone have fave recipes using canned pumpkin? I have made pies with it. Looking for savory recipes in particular. TIA

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  1. so many great uses!
    - smoky pumpkin "hummus"
    - pumpkin soup with roasted garlic
    - pumpkin curry
    - pumpkin ravioli with browned buter & sage...or pumpkin-sage sauce over pasta
    - pumpkin risotto
    - pumpkin chili
    - pumpkin souffle
    - pumpkin gnocchi
    - pumpkin samosas

    12 Replies
    1. re: goodhealthgourmet

      Pumpkin hummus sounds good. Would you/ Could you share the recipe?

      1. re: waver

        here you go!


        1 15-oz. can garbanzo beans, drained and rinsed
        1 cup pumpkin puree
        2 tablespoons tahini
        2 tablespoons fresh lemon juice
        1 large clove garlic, smashed
        1 teaspoon ground cumin, toasted
        ½ teaspoon smoked paprika
        ½ teaspoon wheat-free tamari
        ¼ to ½ teaspoon cayenne pepper (to taste)
        ¼ teaspoon freshly ground black pepper
        1 tablespoon toasted pepitas (pumpkin seeds)

        Combine all ingredients in bowl of food processor and process until smooth. If mixture is too thick, thin it out by adding water one teaspoon at a time, OR 1-2 tablespoons plain, fat free yogurt. Taste for seasoning, and add additional spices and/or an extra dash of tamari if desired. Transfer to a bowl, garnish with toasted pumpkin seeds, and serve with baked pita chips.

        Note: it's also wonderful with a teaspoon of toasted curry powder or Garam Masala.

        1. re: goodhealthgourmet

          Wow, thanks for the recipe - it looks really good - and the speedy response is amazing.

          1. re: waver

            i hope you enjoy the recipe - let me know how it turns out for you! and as for the timeliness of my response, i'm insanely impatient, so i don't like to make others wait for me ;)

          2. re: goodhealthgourmet

            ooooh, you little rascal! I am going to try this soon, after I finish the batch of hummus I just made...could Bragg's be subbed for the tamari? It really does not feel like autumn yet down here in SWFL, but everyone talking about autumn recipes and so forth on this board, I'm just in a pumpkin kind of mood!

            1. re: Val

              Val, i *definitely* want feedback after you make it! Bragg's will do in a pinch, but the flavor isn't as deep or complex as tamari. if you have dark soy sauce, use that instead.

              for the record, we got our first hint of Fall weather here in Jersey yesterday - it was 52 degrees when i woke up. i unfortunately ended up having an impromptu root canal today, so when i got home i made some butternut squash puree since i didn't want to chew anything solid. it got me in an autumn kind of mood, and of course now we're supposed to reach 80 again for the next 3 days!

              1. re: goodhealthgourmet

                all righty, then, dark soy sauce it is...I do have that but not the tamari...hope your mouth feels better!

                1. re: goodhealthgourmet

                  I made it and enjoyed it! Next time I might add the garam masala...thank you for *yet another* great recipe!!!

                  1. re: Val

                    hooray! i'm so happy you liked it :)

                    thanks for reporting back, and definitely try it with the garam masala next time - it adds an extra dimension. personally i prefer it that way, but i wrote the recipe without it because people often seem to have an aversion to curry spices (don't ask me why - i love 'em!)

                    1. re: goodhealthgourmet

                      GHG, just a question about using the GM...would you substitute it for the cumin & cayenne, or add it along with those? Thanks.

                      1. re: Val

                        keep the cayenne, and either halve or omit the cumin & smoked paprika. oh, and toast the GM before adding it.

              2. re: goodhealthgourmet

                This looks great! I'm definitely going to try it after the holidays.

                I would make some pita chips with the curry powder to go along with it... that way the curry isn't really in the hummus.. but an option

          3. Here's one I made just last week in the slow cooker:

            1 large onion, chopped
            3 cloves garlic (or to taste), chopped
            1 can pumpkin
            1 can tomatoes with green chilies (Rotel-style)
            2 cups chicken stock
            1 Tbsp. curry powder
            2 tsp. garam masala (your choice of heat level)

            Cook on low 6 hours. Then add:

            1 cup red lentils

            Cook another 3 hours, or until lentils are soft

            This gets much better after a couple of days. It would work just fine if you substituted vegetable stock.

            3 Replies
              1. re: lilmomma

                Yep. I've had something very similar but with black beans rather than lentils. Delish.

              2. I posted this for relizabeth, who needed to use frozen spinach. It is a fine use for canned pumpkin- actually made it for the 1st time when I found a spare can of pumpkin leftover from Thanksgiving.


                One of my favorite lasagna recipes is a tomato-less lasagna, which involves layering noodles with:
                -rosemary-infused bechamel sauce
                -ricotta mixed with tons of thawed, squeezed spinach and fresh grated parmesan
                -cooked mashed butternut squash/pumpkin (canned pumpkin works fine here), seasoned with rosemary, salt and pepper
                -mozzarella cheese

                You may find some more savory ideas for canned pumpkin here!

                1. I like mixing it with some cottage cheese or ricotta, splenda and a little pumpkin pie mix.

                  1. Haven't tried it yet but I will this fall...pumpkin in your oatmeal. I know I've seen posters talk about this in threads about oatmeal on this board...you add it with some pumpkin pie spices to the oats.

                    1. A somewhat savory dessert Pumpkin Dumpcake. My daughter has this every year for breakfast on her birthday.
                      1-16 oz canned pumpkin
                      1-12oz can evaporated milk
                      1 C. sugar
                      3 eggs
                      1/4 tsp cinnamon
                      1 box yellow cake mix
                      1 C. chopped pecans
                      1 c. Salted butter melted

                      Mix together pumpkin, milk, sugar, eggs, & cinnamon
                      pour into greased 13x9x2 pan
                      top with cake mix, sprinkle nuts on top of mix, then drizzle melted butter on top
                      bake at 350 for 1 hour

                      1 Reply
                      1. re: JEN10

                        one vote for the pumpkin dump cake. i've been making this for years, and it is DELICIOUS. i actually have different measurements for a couple of the ingredients so it makes a more party size dish.

                        1-29 oz. can pure pumpkin
                        1-12 oz. can evaporated milk
                        3 eggs
                        1 cup sugar
                        1 tsp. salt
                        3 tsp. cinnamon
                        1 box yellow cake mix
                        1 cup chopped pecans
                        3/4 cup melted margarine

                        Mix together the first 6 ingredients, then follow the rest of the directions as above. It's a huge hit, and better eaten as a dessert pudding than cake. just scoop it out, and it's AMAZING.

                      2. Here's a copy of an older post. Pumpkin kibbeh is a really tasty vegetarian dish. It's a little time-consuming, but a little differen and it's nutritious. This isn't necessarily authentic, though.

                        " Here's how I make pumpkin kibbeh, compiled from several different recipes and what I could figure out from the local Lebanese restaurant where I first had it. The recipe is for one large dish, but I'm sure you could just make it in ramekins and adjust the cooking time. I'm sure it's not completely traditional, but it's tasty. (In looking on-line at recipes, it actually looks a lot like Emeril's, so that's probably where I got most of the recipe.)


                        1 cup fine cracked bulgur wheat
                        1 1/2 cups tightly packed pumpkin, not too watery
                        3 tablespoons flour
                        1/4 small onion, finely chopped or grated
                        1 small clove garlic, minced or pressed
                        1/4 teaspoon cumin
                        1/4 teaspoon coriander
                        pinch allspice
                        1/2 teaspoon salt
                        pepper to taste
                        1/4 teaspoon ground sumac
                        1/2 teaspoon pomegranate molasses

                        Soak bulgur in very hot water for 30 minutes. Drain thoroughly. Place onion and garlic in food processor and blend, then mix in the rest of the ingredients.


                        2 tablespoon olive oil
                        Remainder of the small onion, chopped
                        1 small clove garlic, crushed
                        about 10 ounces fresh spinach, washed and coarsely chopped
                        1/4 teaspoon cumin
                        1/4 teasspoon coriander
                        pinch allspice
                        1/2 teaspoon salt
                        pepper to taste
                        1/4 teaspoon ground sumac
                        1/4 teaspoon pomegranate molasses
                        1/4 cup chopped walnuts
                        1/4 cup pine nuts, toasted
                        1/2 cup cooked chick peas, coarsely chopped

                        About 3 tablespoons melted butter or olive oil for assembling.

                        Cook onions in olive oil until softened. Add garlic and cook for a minute or two. Add spices and molasses and cook for a minute more. Add spinach, cover pan and let spinach wilt. Add remaining ingredients and heat through.

                        To assemble:

                        Spread a little less than half the kibbeh in the bottom of an oiled casserole at least 8"x8". Add the filling, and then dollop the remaining kibbeh over the filling and do your best to spread it to form a uniform cover. Drizzle olive oil or melted butter or the top, and then if you want cut a diamond pattern on the top. Bake at 325 degrees for about 30-40 minutes, until lightly browned.

                        You can certainly use canned pumpkin for this, but if you decide to use a fresh sugar pumpkin, it is pretty easy to prepare if you cut it open, remove the seeds, cut it into pieces and then microwave in a covered dish with a little water. At five minute intervals, move the pieces around so they will cook evenly. When it's soft, let it cool a little and you can peel the skin off quite easily."