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Home » Recipe Roundups » 10+ Delicious Recipes with Pumpkin Puree

10+ Delicious Recipes with Pumpkin Puree

By Taesha Butler September 15, 2021 6 Comments

Servings9 servings
Prep Time10 mins
Cook Time35 mins
Jump to Recipe
5 from 5 votes

Do you have some leftover pumpkin puree and need a few ideas for how to use it? This collection of recipes with pumpkin puree is sure to inspire you and help you to enjoy the sweet and savory side of this amazingly fall squash.

An image grid of recipes that can b made with pumpkin puree

Pumpkin is one of the few plants that has groupies. Aside from avocado, of course.

And, TNNers, I am a hardcore pumpkin groupie. Each year, I look forward to the calendar flipping to to September so I can start baking all the pumpkin things without the judgy side-eye from my summer-lovin’ family and friends. And then I don’t stop until January….

If you flip through the pages of The Natural Nurturer, you will see that I have oodles of pumpkin puree recipes that celebrate both the sweet and savory side of this seasonal squash. It is amazing in so many recipes and I have found that having a can of pumpkin puree in cupboard can make veggie-loading so many meals extra easy!

All of these pumpkin puree-loaded recipes are easy to make and family-friendly. They are a mix of sweet + savory recipes, so you can enjoy pumpkin in all the meals!

Difference between pumpkin puree and pumpkin pie filling

It can be hard to tell when you are in a hurry at the grocery store and glancing at cans, but there is a big difference between pumpkin puree and pumpkin pie filling. While they will likely be labeled differently, they can look very similar. To be sure of if you are buying pumpkin puree verse pumpkin pie filling, be sure to turn the can over and look at the ingredients.

Pumpkin puree is just cooked, peeled, and puree pumpkin. No added sugar or spices. It can be used in both sweet and savory pumpkin recipes. The ingredients on a pumpkin puree can should read just that: pumpkin. That is it.

Pumpkin pie filling will have the addition of those warm fall spices (cinnamon, nutmeg, all spice) and often added sugar. It is meant to make baking a pumpkin pie that much easier. And while all of that is great, it is less versatile than simple pumpkin puree. Since it has added spices and sugar, any recipe on this list will need to adjusted so that the sweetness and flavors are not over powering. And I would not suggest using pumpkin pie filling in any savory pumpkin recipes.

Where to find pumpkin puree

Canned pumpkin puree is something but I almost always have on hand for easily veggie-loading recipes. I kind of hoard it in the fall when it is easier to find since it can be saved for months or even years to come and makes adding a heathy orange plant to a recipe so simple.

I usually find canned pumpkin puree in most grocery stores here in the United States. Where each store keeps them can vary depending on their layout. But here are a few spots to look for pumpkin puree before asking a grocery store employee for help…

  • with canned vegetables
  • in the baking section during fall and into winter
  • with the dog food. Weird, but true. Lots of people add orange vegetable puree to to their dog’s food and so some grocery stores keep it there. I also find butternut squash puree and sweet potato puree there too. Usually it is the same stuff you eat, just in a different section. Of course, double check to make sure what you are grabbing is meant for human consumption.

Easy substitutes for pumpkin puree

I find that replacing pumpkin puree with butternut squash puree or even sweet potato puree is successful in most recipes. It might change the flavor of a recipe slightly but subbing in sweet potato and/or butternut squash in these pumpkin puree recipes allows you to enjoy these recipes all year long…even when pumpkin puree is hard to find.

How to store leftover pumpkin puree

Ah yes. It happens to us all. We open a can of pumpkin puree for one recipe and then are left with some pumpkin puree and no ideas.

Well, one idea is to dive into cooking up another one of these pumpkin puree recipes. However, you can also easily store it for future recipes.

Fridge: Transfer pumpkin puree out of the can and into a mason jar or another air tight container. Store in the fridge for about 5 days.

Freezer: Transfer pumpkin puree to a freezer safe container that is also air tight. Place and freezer and enjoy for up to 6 months. To thaw, place frozen pumpkin puree in fridge over night or on the counter for a few hours until thawed.

A stack of the delicious pumpkin protein muffins

Fluffy & Filling Pumpkin Protein Muffins

These Pumpkin Protein Muffins are easy to make, fluffy, delicious and packed with protein from lentils and eggs! The perfect healthy breakfast or snack.
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Serving homemade pumpkin baked oatmeal.

Pumpkin Baked Oatmeal

Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.
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Instant Pot Pumpkin Chili

This Instant Pot Pumpkin Chili is packed with flavor! Pumpkin, spices, vegetables and meat combine to make a hearty and satisfying meal. Gluten free, dairy free, Paleo, and sure to a hit with the family!
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Healthier One-Bowl Pumpkin Brownies

These Pumpkin Brownies are delicious and easy to make. Fudgy, made with healthier ingredients and less sugar than traditional brownie recipes, this is the perfect fall dessert.
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This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! #paleo #glutenfree #dairyfree #paleopumpkinrecipes #healthypumpkinrecipes

Breakfast Pumpkin Soufflé

This Pumpkin Breakfast Souffle is super easy to make, full of warm fall flavors and so delicious! Paleo, gluten free, dairy-free and naturally sweetened- you are going to feel like you are having dessert for breakfast.
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Vegan Pumpkin Waffles

These vegan pumpkin waffles are made with whole grains, naturally sweetened and are so easy to make. Thick and perfectly crisp on the outside, they are the perfect fall healthy breakfast.
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Copycat Harry Potter Pumpkin Juice

This Copycat Harry Potter Pumpkin Juice is not only super easy to make, but full of warm fall flavors that will have you feeling like you are part of Hogwarts! Naturally sweetened with apple juice and no added sugar, it is the perfect refreshment to make for any HP fan!
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Pumpkin Chia Seed Pudding served in a nice jar

Pumpkin Chia Seed Pudding

This Pumpkin Chia Seed Pudding is the perfect simple healthy fall dessert! Mixed up in minutes and NO COOKING required, you will love how easy and delicious this simple dessert recipe is!
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Pumpkin Pasta Sauce

This pumpkin pasta sauce recipe is easy, delicious, flavored with warm fall spices and Parmesan. Serve it over your favorite pasta for an easy dinner with a punch of pumpkin goodness!
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Vegan Pumpkin Muffins

These Vegan Pumpkin Muffins are quick to make, full of flavor, and packed full of good-for-you ingredients. Dairy free + egg-free – these muffins are perfect for breakfast, snack or as a healthy dessert.
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Pumpkin Pie Smoothie

This easy Pumpkin Pie Smoothie is the perfect breakfast for when you want that pumpkin spice fix! Made in minutes in your blender and full of good-for-for-you ingredients! Easily made vegan, dairy-free and Paleo.
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A tray of Vegan Peanut Butter Cookies cooling on a table covered with white cloth

Vegan Peanut Butter Pumpkin Cookies

These soft, chewy Vegan Peanut Butter Cookies are easy to make in one bowl and are so delicious! With added pumpkin for a bonus punch of goodness, these cookies are naturally gluten free, egg-free and dairy-free.
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Savory Pumpkin Soup

Savory Pumpkin Soup celebrates the lovely, seasonal flavor of pumpkin without chaining you to the stove when you’d much rather be jumping in leaf piles. Completely dairy-free, Whole30 compliant, Paleo , and vegan!
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Gluten Free Pumpkin Gingerbread Muffins

These moist and fluffy Pumpkin Gingerbread Muffins are loaded with seasonal flavors, packed with spices and perfectly sweet. The ideal treat to enjoy this holiday season. Gluten-free, dairy-free.
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Oatmeal Pumpkin Cookies

These Healthy Oatmeal Pumpkin Cookies are the perfect dessert to make for fall! Made from good-for-you ingredients, lower in added sugar than most cookie recipes, these healthy cookies are soft, chewy, full of pumpkin and warm fall flavors.
View Recipe
Serving homemade pumpkin baked oatmeal.
Print Recipe
5 from 5 votes

10+ Delicious Recipes with Pumpkin Puree: Pumpkin Baked Oatmeal

Jump into fall with this Pumpkin Baked Oatmeal. Easy to make, delicious and full of warm flavors. Easily gluten free and dairy-free, this is perfect to healthy breakfast or a great recipe to make as part of meal prep.
Prep Time10 mins
Cook Time35 mins
Course: Breakfast
Cuisine: American
Diet: Vegetarian
Keyword: baked oatmeal, healthy baked oatmeal, meal prep breakfast, pumpkin, rolled oats
Servings: 9 servings
Calories: 135kcal
Author: Taesha Butler

Ingredients 

  • olive oil or avocado oil for greasing
  • 2 cups rolled oats use certified gluten free if needed
  • 2 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 1/4 cup milk of choice this works great with almond milk if dairy-free needed
  • 2 large eggs can sub flax eggs to make egg-free
  • 2 teaspoons vanilla
  • 1/3 cup maple syrup or honey
  • chocolate chips, nuts, raisins or topping of choice. optional

Instructions 

  • Preheat the oven to 375℉ degrees. Grease a 8×8 baking dish with oil.
  • In a medium bowl, combine oats, pumpkin pie spice, baking powder, and salt. Mix to combine.
  • Add pumpkin puree, milk, eggs, vanilla, and maple syrup/honey to bowl. Stir to combine.
  • Spread into the prepared baking dish. Bake for 30-35 minutes. Oatmeal is done baking when it is puffed up on the edges, set in the middle and top is golden.
  • Let cool for 5 minutes before slicing. It will be soft at first but will firm up as it cools. Enjoy warm topped with yogurt, a splash of milk, a drizzle of honey or maple syrup, fruit, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

Nutrition

Calories: 135kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 176mg | Potassium: 168mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4298IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Recipe Roundups Tagged With: squash

Previous Post: « Healthy Stuffed Pepper Soup
Next Post: Nut-Free School Lunch Ideas + Veggie-Loaded Pizza Rolls »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

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    Comments

  1. Jessie Root

    September 15, 2021 at 7:17 pm

    5 stars
    Love ALLLLL the pumpkin!!

    Reply
    • Taesha Butler

      September 15, 2021 at 7:17 pm

      Samesies 💚

      Reply
  2. Recipe Bake

    November 14, 2021 at 9:03 pm

    5 stars
    I made these cookies yesterday, and this recipe is a winner! I substituted pumpkin pie spice blend for the cinnamon and nutmeg. Thanks for the recipe. I will be making these again, for sure.

    Reply
    • Taesha Butler

      November 15, 2021 at 2:47 pm

      I’m so glad! I love that recipe too!

      Reply
  3. M Kathryn Bruning

    October 5, 2022 at 10:10 am

    The pumpkin baked oatmeal was delicious as a warm comfort food. I felt healthy eating it. I added vegan chocolate chips and slivered almonds to the top when I baked it and it was just the “sweet” I needed. The recipe itself is not sweet so it is wonderful for breakfast on this fall morning. I’ve shared it with my family chat group and today I am making the pumpkin gingerbread muffins and if they are as good out of the oven as the batter, I will be making it again and again.

    Reply
    • Taesha Butler

      October 5, 2022 at 10:32 am

      So glad to hear all of that! Thank you for sharing!

      Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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