Canned pumpkin is a lifesaver when you want to whip up something delicious without the hassle of roasting and pureeing fresh pumpkin. It’s packed with flavor, rich in nutrients, and incredibly versatile. Whether you’re craving something sweet or savory, here are three quick and easy recipes that make the most of this pantry staple.
1. Creamy Pumpkin Pasta
This rich and velvety pasta sauce comes together in minutes and brings cozy fall flavors to your dinner table.
Ingredients:
8 oz pasta (fettuccine, penne, or your favorite)
1 cup canned pumpkin
½ cup heavy cream (or milk for a lighter version)
2 cloves garlic, minced
½ teaspoon nutmeg
½ teaspoon red pepper flakes (optional, for a little heat)
½ cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon olive oil or butter
Instructions:
Cook the pasta according to package directions. Reserve ½ cup of pasta water before draining. In a pan, heat olive oil or butter over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Stir in the canned pumpkin, heavy cream, nutmeg, and red pepper flakes. Cook for 2-3 minutes, stirring to combine. Add the Parmesan cheese and season with salt and pepper. If the sauce is too thick, add a splash of pasta water until you reach your desired consistency. Toss the cooked pasta in the sauce, coat well, and serve with extra Parmesan on top.
2. Pumpkin Spice Pancakes
Fluffy, flavorful, and perfect for breakfast or brunch, these pumpkin pancakes take only a few minutes to make!
Ingredients:
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)
½ cup canned pumpkin
¾ cup milk
1 egg
1 teaspoon vanilla extract
1 tablespoon melted butter or oil
Instructions:
In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and pumpkin spice. In another bowl, mix the canned pumpkin, milk, egg, vanilla, and melted butter. Gradually add the dry ingredients to the wet ingredients, stirring until just combined (don’t overmix!). Heat a greased pan over medium heat. Pour ¼ cup of batter onto the pan for each pancake. Cook until bubbles form, then flip and cook for another 1-2 minutes. Serve warm with maple syrup, butter, or chopped nuts.
3. 5-Minute Pumpkin Mug Cake
Craving something sweet but don’t want to spend time baking? This pumpkin mug cake is ready in minutes!
Ingredients:
¼ cup canned pumpkin
3 tablespoons all-purpose flour
2 tablespoons sugar
½ teaspoon baking powder
½ teaspoon cinnamon
1 egg
1 tablespoon milk
1 tablespoon oil
½ teaspoon vanilla extract
Instructions:
In a microwave-safe mug, whisk together all ingredients until smooth. Microwave on high for 1½ to 2 minutes, until the cake is set and fluffy. Let it cool slightly before enjoying. Top with whipped cream or a sprinkle of cinnamon for extra flavor!