I’m not one of those people who goes out and orders a PSL at the first sign of fall—promise. And come October, I’m not lighting pumpkin spice candles or filling my home with pumpkin-themed decor. But one thing (basic or not) that I’m totally happy to do this time each year is search for inventive and delicious pumpkin recipes.
Gutting pumpkins isn’t exactly how I want to spend all my time, so I take a much simpler approach when making pumpkin recipes and head for the canned foods aisle at the supermarket (or get some on Amazon). There are so many different ways to use it. Whether you’re into pumpkin mac and cheese, cinnamon rolls, or—believe it or not—hummus, you’re in for a real (trick or) treat.
These canned pumpkin recipes aren’t #basic at all.
Green smoothies are cool and all, but this one uses pumpkin purée, maple syrup, and coconut milk for a drink that tastes just like pumpkin pie.
Banana bread, who? This pumpkin-y option is where it’s at.
With this canned pumpkin recipe, mac and cheese gets a majorly seasonal—not to mention creamy!—upgrade.
Give your hummus the fall treatment by blending up canned pumpkin and almond butter with your chickpeas.
This dairy-free, pumpkin pie-flavored treat is better than anything you’ll find at an ice cream shop. Guaranteed.
If you don’t want to use a whole pumpkin in this recipe, you can swap in pumpkin purée for a creamy and soothing soup.
I mean, they’re ooey, gooey, melt-in-your-mouth pumpkin cinnamon rolls. Need I say more?
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