The best of pumpkin: My 10 fave gluten-free + vegan recipes


Pumpkins, pumpkins everywhere, I know.

I’m guilty as anyone of the pumpkin-mania that takes over the blogosphere this time of year–pumpkin pasta, & tomorrow, pumpkin cookies. If you hate pumpkin, forgive me, but maybe these recipes will get you to change your mind.

Here’s the truth, pumpkin is super versatile.

Proof: I’ve scoured my favorite blogs & sites & compiled a variety of lip-smacking pumpkin-ish delights for your viewing & cooking pleasure.

So check ’em out, pin ’em, & get cookin’.

(all recipes are vegan & gluten-free–yipee!)

A note on pinning etiquette: Feel free to pin the top image (it’s mine) from my site, but for all the recipes below, please click on the recipe name below each image & it will take you to the direct site where you can pin the image & recipe. Thank you, you’re a dear. 

In no particular order (they are all scrumpdliumpcious)…

pumpkin spice granola

Nicole, from a Dash of Compassion, shares her recipe for pumpkin spice granola, a beautiful blend of flavors & textures.



Allyson‘s,  pumpkin quinoa white bean chili looks amazingly hearty & filling.
(Who says vegan food is skimpy? Not this bowl.)

She’s also an author of a few awesome gluten-free vegan cookbooks. My review of her latest, here.


pumpkin butter Angela‘s made-from scratch pumpkin butter.

In her recipe, she shares the many ways to use it (personally, I say pass the toast please). And, if you’ve never visited her blog, Oh She Glows, you should definitely add it to your list of must-reads–she doesn’t just share recipes, she shares herself. And she is a delightfully real & sweet person at that.


pumpkin pie custards

Dreena, of Plant-Powered Kitchen (also author of 4 best-selling cookbooks) does dessert like no one else. Always wholesome & hearty, she knows how to create a true dessert-as-comfort-food recipe.

Her soy-free vegan pumpkin custard would be perfect on a chilly fall Sunday evening, to be enjoyed with friends & family (after a rousing game of Scrabble, say?).


pumpkin seeds gena hemshaw

Maple cinnamon candied pumpkin seeds, from Choosing Raw.

Gena, one of my fave, “mostly-raw” girls, knows how to make these little seeds pop with flavor.


vegan pumpkin spice ice cream beth tasty yummies

Vegan pumpkin spice ice cream.

Ya’ll know I’m a sucker for ice cream. It’s my Achilles’s heal.
This recipe from Beth of Tasty Yummies, is on my list of: “must-must-try.”
(And yes, ice cream is completely appropriate any season of the year. Apple pie, after all, does not stand alone.)


coconut curry pumpkin soup

Coconut curry pumpkin soup, from Jeanine, of Love & Lemons (one of the most truly beautiful & simple vegetarian/gluten-free food blogs out there).


creamy pumpkin oats minimalist baker

A warm bowl of something porridge-ish will always be my go-to in the winter.

Dana‘s creamy oats with blueberries & toasted almonds is quite simple, & well, lovely, don’t you think?
(Her blog, The Minimalist Baker, is chock-full of other equally lovely recipes.)



pumpkin seed salad topper

Leanne is such a rock star with the allergy-sensitive crowd. Her blog, Healthful Pursuit (she does a daily food post!) is colorful & bright, & each recipe is meticulous in directions & accuracy.

Her vegan shaved parmesan cheese uses a blend of seeds & is a flavor & nutrient-packed topping for soups & salads.


crusted pumpkin wedges

Crusted pumpkin wedges with dill sauce, from Meg of Beard & Bonnet.

I haven’t come across too many actual pumpkin recipes (just do a search on pinterest & it’s mostly sweet stuff).
Savory, this one looks like it would pair well with some sauteed greens.


pumpkin cheese cake nut free

Vegan pumpkin cheesecake, semi-raw & nut-free, from Heather at Food & Yoga For Life.

So, so pretty, right?
I want this for breakfast.

and a bonus recipe (I couldn’t resist, I think it’s perfect for colder days ahead),

pumpkin hot chocolate

Pumpkin hot chocolate from Christy, of the Blissful Chef.

Do you have a fave pumpkin recipe? Let’s hear it. 



  1. phi @PrincessTofu
    on October 1, 2013 at 10:34 pm said:

    mmm… pumkin butter. one of my friend shared some she bought at trader’s joe and that stuff is candy next to homemade ones.

    Thanks for the collection. I’m going to try the candied seeds!

  2. Alanna
    on September 26, 2013 at 9:54 pm said:

    Yum! I’m stoked to try some of these.
    My favorite has always been pumpkin bread with chocolate chips. Now I only bake gluten free treats (so my son isn’t excluded) but I haven’t found a gf, vegan version to replace my old recipe yet.
    I love this season. Thank you for these. 🙂

  3. Erica House (@Erica_D_House)
    on September 26, 2013 at 11:34 am said:

    I didn’t realize you were in Texas – you definitely feel my pain!

    I love eating vegan because my IBS symptoms virtually disappeared after I stopped drinking milk and eating cheese. I’ll still do eggs & the occasional yogurt/cottage cheese but sparingly. I eliminated most gluten after being diagnosed with Hashimotos disease in April (Hypothyroidism) and read all about the strong correlation between thyroid disease and gluten sensitivity (plus my Dad has celiacs!)

    • Janae Wise
      on September 26, 2013 at 11:37 am said:

      Wow! What a story. I’m sure you DO feel much better getting rid of those things in your diet. I haven’t been tested for Celiac & most likely never will, because for me, just feeling better (& feeling awful when I do eat gluten) is enough motivator for me to stay away!

      oh, & yes, I do feel your pain, I live in San Antonio, which has some of the hottest temps in the U.S. 🙂

  4. Adina | Gluten Free Travelette
    on September 26, 2013 at 8:57 am said:

    Yum. I was totally looking for this exact post last night. I was craving something with pumpkin, so I ended up making this Pumpkin Gingerbread from Simply Recipes – which I’m currently having for breakfast. Easy to make gluten free and I think it would also be simple to veganize by just skipping the butter all together (like Elise suggests) and using chia eggs.

    • Janae Wise
      on September 26, 2013 at 11:12 am said:

      Awesome! I’ll have to check that one out. Thanks for the suggestion, Adina.

  5. Erica { }
    on September 26, 2013 at 6:56 am said:

    I am SO ready to start eating pumpkin again even though it’s still 90 degrees here 🙂 This is the first Fall I’m trying to be as GF/vegan as possible so these recipes are perfect!

    • Janae Wise
      on September 26, 2013 at 11:17 am said:

      I know, it’s super hot still where I live. It’s my first fall where I don’t feel like summer has ended yet (first time in TX during the fall), & it is a little weird. But I do feel the weather is changing a bit (only 90 now instead of 103 with 200% humidity 🙂 ), we’re just about 2 months behind everyone else so our winter is much shorter, & I can’t complain about that!

      Congrats on eating GF/vegan! I love eating vegan, & it wasn’t until I eliminated gluten that I began to reap the full benefits of the plant world (gluten does not agree with my body). Hope you find it as beneficial as I do.