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Pumpkin season always leaves me with two things: a long list of things I want to bake and a partially used can of pumpkin in the fridge. If you’re in the same boat, this collection should help. :)
I’ve gathered seven vegan keto and low-carb pumpkin recipes from the site, with options for breakfast, something sweet, and savory meals. There’s pumpkin bread for a baking afternoon, waffles for a slow morning, and a few ways to enjoy pumpkin without reaching for the cinnamon.
One quick shopping note: make sure you’re grabbing plain pumpkin purée and not pumpkin pie filling (which can look identical on store shelves, unfortunately). Pumpkin pie filling usually contains a ton of added sugar and spices, so it isn’t an interchangeable ingredient. I have made that mistake before and it’s super annoying, especially when you don’t realize until you’ve already opened the can.
For a pumpkin-spiced breakfast
1. Vegan Keto Pumpkin Bread
Sometimes you just want a slice of pumpkin bread with a cup of coffee. My Vegan Keto Pumpkin Bread combines pumpkin purée, cinnamon, and ground flax with coconut flour and either soy or lupini bean flour. This is from my very first cookbook and is one of the recipes I have made the most over the years. I’ve also turned this into apple bread by using unsweetened applesauce in place of the pumpkin.
I also include a variation for pumpkin muffins, because sometimes you don’t want a whole loaf lying around, and muffins are way easier to freeze and eat later. Give it time to cool completely before slicing; that part requires a little patience, but it makes a difference!
2. Vegan Keto Pumpkin Spice Waffles
For a smaller pumpkin project, try my Vegan Keto Pumpkin Spice Waffles. The recipe makes one serving: two mini waffles or one larger waffle.
This version doesn’t use protein powder, because I realize that not everyone wants to consume expensive powders with every meal (plus, protein powders can be difficult on digestion for some people).
3. Vegan Keto Pumpkin Spice Protein Waffles
My Vegan Keto Pumpkin Spice Protein Waffles offer another way to bring pumpkin to breakfast, this time with plant-based protein powder. Check the notes before choosing your protein powder or making substitutions, since different products can change the finished recipe and its nutrition.
For something savory
4. Vegan Keto Pumpkin Soup
My Vegan Keto Pumpkin Soup gets its creamy texture from blended pumpkin and hemp hearts, with nutritional yeast, garlic, and herbs bringing the savory flavor.
The original recipe uses fresh pumpkin, but the notes also include a canned-pumpkin option. It’s a useful place to start when you want a creamy soup made without coconut milk. If you don’t have fresh pumpkin, but do have another winter squash, you can use this instead! Pretty much all winter squashes are interchangeable in this recipe (though spaghetti squash less so).
5. Low Carb Vegan Pumpkin Miso Soup
If you’re craving a brothy soup, try my Low Carb Vegan Pumpkin Miso Soup. It combines cubed pumpkin, mushrooms, greens, and miso, finished with pumpkin seeds and a little crushed red pepper. This is one of my favorites when I’m feeling a little bit under the weather, as it feels so nourishing.
The recipe is written for one serving. The notes include ways to build on it with tofu, tempeh, or shirataki noodles, depending on what you have available.
6. Low Carb Vegan Pumpkin “Cheddar” Risotto
My Low Carb Vegan Pumpkin “Cheddar” Risotto uses cauliflower rice with pumpkin purée, leek, nutritional yeast, and paprika. The “cheddar” flavor comes from the seasonings and nutritional yeast.
This is a savory way to use half a cup of pumpkin purée.
For a little pumpkin treat
7. Low Carb Vegan Pumpkin Spice Fat Bombs
When you want something sweet without turning on the oven, try my Low Carb Vegan Pumpkin Spice Fat Bombs. Blend pumpkin purée, hemp seeds, coconut oil, vanilla, spice, and your chosen sweetener, then portion into molds and freeze until firm. Use room-temperature pumpkin and softened coconut oil so the mixture blends smoothly. Cold pumpkin can make the oil firm up before everything comes together.
Whether you’re opening a can for breakfast or cooking fresh pumpkin for dinner, there’s plenty of room for savory flavors alongside the pumpkin spice. Which one are you making first? :)