Want to know a secret? While making our own pumpkin puree is impressive and tasty, we actually prefer the canned stuff. It’s just as delicious and cuts the time spent in the kitchen by at least half. Plus, it’s versatile enough for both sweet recipes (like pumpkin angel food cake and pumpkin scones), savory applications (think pumpkin risotto and pumpkin pizza), and heck, even our dogs can eat it. And it’s not just for Thanksgiving dessert. Here are 35 canned pumpkin recipes that prove our point.
Imagine waking up to the smell of freshly baked pumpkin cinnamon rolls. That’s better than any alarm clock.
Pumpkin pie but make it portable. If you end up with leftovers (lucky), eat them for breakfast like a fancy toaster pastry.
Is it just us, or is there always a little pumpkin leftover in the can? No worries, this pie will make good use of it.
Take your Thanksgiving feast to the next level with this creamy side dish. It calls for roasting your own pumpkin, but you can substitute the canned stuff, no problem.
Pumpkin pie is a fall given, but we bet you’ve never tried it with a cinnamon-roll crust.
Spicy on the outside, soft and creamy on the inside. They’ll melt in your mouth.
We’re in love with this cake and we’re not afraid to admit it. It must be that cream cheese glaze.
Eton mess is usually made with fresh fruit or jam, but we fall-ified this version with a light and fluffy pumpkin cream.
Just when we thought buttery brioche couldn’t be improved, this one changed the game. You can leave the sparkling sugar off if you want a savorier loaf.
Cinnamon streusel topping? Tangy cream cheese swirl? Check and check.
It has all the pumpkin pie flavors you crave, but you don’t have to turn the oven on to make it.
Save those pumpkin seeds. They make a delightfully crunchy topping for the soup.
A stack of these cuties is worth getting up early on a Saturday morning for.
What’ll it be? Pita chips or carrot sticks (or both)?
It’s like a chunky knit blanket in a bowl. (And way tastier than the boxed stuff, if you ask us.)
No dairy, no eggs, no problem. The canned pumpkin does the hard work, adding moisture and binding the dry ingredients together.
They’re better than anything at a bakery (and you don’t have to leave your house to get them).
The cake is tender and moist, but if we’re being honest, we came here for that glaze.
It’s lightened up with yogurt, so go ahead with that second slice.
Instead of layering the noodles, they’re rolled up and covered in a blanket of crispy cheese.
The pumpkin puree makes this chili taste creamy and rich. Bonus: It also adds a boost of sneaky veggies if you’re feeding kids.
If you look up comfort food in the dictionary, you’ll find this recipe. The scallops only seem fancy; they take just a few minutes per side to cook.
Dunk one into your morning coffee and it’ll taste like a PSL.
Or, just make your own homemade version of a PSL. It only takes five minutes.
Would you believe this luscious pasta comes together in all of 30 minutes? We didn’t.
Steel cut oats can take a while to cook, but a pressure cooker makes quick work of the job.
Not today, marinara. We’re have pumpkin pasta.
Plop the entire skillet on the table, add some butter and your Thanksgiving spread (and guests) will thank you.
We’ll take any excuse to break out the mini blowtorch. (And if you don’t have one, no worries: Just use your broiler.)
The secret to this ten-minute soup is that it’s made in the microwave.
Pumpkin and cheese? You better believe it. The squash adds a hint of sweetness to offset the sharp cheddar cheese.
It all gets mixed in a single bowl, so you can spend less time cleaning up and more time enjoying that bread.
If you want a more festive, bright orange hue, add ¼ cup extra pumpkin puree.
The key to a good spiral is to roll the cake right out of the oven, then let it cool to keep cracks at bay.
Who needs a holiday centerpiece when you have this stunner on the table?