27 Dairy Free Pumpkin Recipes You’ll Want All Autumn

This time of year brings cozy mornings and the scent of warm pumpkin spice. I crave pumpkin in every bite, but I want foods that fit a dairy-free life. That is why I pulled together 27 dairy-free pumpkin recipes you’ll want all autumn.

If you cook for dairy-free eaters, or you’re avoiding dairy for health, allergy, or ethics, this post is for you. If you love fall flavors and want recipes that are easy enough for weeknights, you’re in the right place.

What you’ll get: Inside you’ll find a mix of breakfasts, soups, mains, and desserts built around pumpkin and dairy-free milks and creams. These recipes are chosen for warmth and real-life ease. There are 27 ideas total, all designed to fit a dairy-free kitchen with simple, pantry-friendly swaps like almond milk or coconut cream.

Each recipe includes clear steps and quick tips for dairy-free swaps. You can batch prep a creamy pumpkin soup on Sunday and pack it for lunches all week. Or bake a pumpkin loaf that stays moist and cozy from morning to night.

Not every recipe will fit every kitchen, so feel free to mix and match. If you have a nut allergy, I note safe substitutes like oat milk. The goal is flavor that feels rich and comforting, not bland.

Ready to dive in? Grab a mug, pick a few favorites, and start cooking. Autumn flavors can fill your home even if you skip dairy. If you try a recipe, tell me what you loved and what you’d like to see next.

1. Creamy Dairy-Free Pumpkin Soup

You want a cozy, dairy-free soup for autumn. This Creamy Dairy-Free Pumpkin Soup gives a silky texture and warm spice. It’s quick to make and fits lazy nights or get-togethers. Here is why it works: pumpkin adds body, coconut milk makes it lush, and cinnamon and nutmeg give full fall flavor. It is friendly to plant-based diets and easy to scale for guests. It comes together in about 30 minutes. It keeps well in the fridge for a couple of days.

Ingredients

– 2 cups pumpkin puree

– 1 can coconut milk

– 1 medium onion, chopped

– 2 cloves garlic, minced

– 1 tsp grated ginger

– 1 tsp ground cinnamon

– 1/2 tsp nutmeg

– 2 cups vegetable broth

– Salt and pepper to taste

– Optional garnish: pumpkin seeds, extra cinnamon

Instructions

1. In a large pot, sauté onion and garlic until translucent.

2. Add ginger, cinnamon, and nutmeg; cook for 1 minute.

3. Stir in pumpkin puree and vegetable broth; simmer gently.

4. Add coconut milk; season with salt and pepper.

5. Blend until smooth with an immersion blender, or in batches in a regular blender.

6. Serve hot, with pumpkin seeds or a dusting of cinnamon.

Note: If you use fresh pumpkin, roast chunks until tender, then puree before adding to the pot for a deeper flavor.

Warm up your autumn evenings with a creamy dairy-free pumpkin soup! Quick to make and bursting with fall flavors, it’s the perfect dish for cozy nights or gatherings. Embrace the season, one delicious spoonful at a time!

2. Vegan Pumpkin Spice Muffins

You want a dairy-free muffin that tastes like fall and fits a busy morning. These vegan pumpkin spice muffins are fluffy, moist, and packed with warm cinnamon, ginger, and pumpkin. They make a quick grab-and-go breakfast or a sweet afternoon snack. Bake a big batch and share or freeze extras for later.

Ingredients

– 1 1/2 cups pumpkin puree

– 1/2 cup maple syrup

– 1/3 cup almond milk

– 2 cups whole wheat flour

– 1 tsp baking soda

– 1/2 tsp baking powder

– 1 tsp pumpkin spice

– 1/2 tsp salt

– Optional: 1/4 cup chopped walnuts or chocolate chips

Instructions

1) Preheat oven to 350°F (175°C). Line a muffin tin with liners.

2) In a large bowl, whisk pumpkin puree, maple syrup, and almond milk until smooth.

3) In a separate bowl, whisk flour, baking soda, baking powder, pumpkin spice, and salt.

4) Pour dry ingredients into the wet and mix until just combined.

5) Scoop batter into cups about 3/4 full. If you like, dust the tops with a pinch of cinnamon sugar.

6) Bake 22-25 minutes, or until a toothpick comes out clean.

7) Let muffins cool in the pan for a few minutes, then transfer to a rack.

These muffins stay moist and flavorful without dairy. They’re friendly to busy mornings and easy to customize with your favorite add-ins. Enjoy as a quick bite or a comforting treat with your coffee.

3. Pumpkin Spice Pancakes

Autumn mornings call for a warm stack of pancakes. You want a dairy-free option that still feels cozy. These Pumpkin Spice Pancakes deliver pumpkin flavor with almond milk and a soft, fluffy bite. It’s a quick weekend treat that goes well with maple syrup and walnuts.

Complete recipe

Ingredients

– 1 cup whole wheat flour

– 1/2 cup pumpkin puree

– 1 cup almond milk

– 1 tablespoon maple syrup

– 1 teaspoon baking powder

– 1 teaspoon pumpkin spice

– Pinch of salt

– Optional: 1 tablespoon chia seeds for extra texture

Instructions

1. In a bowl, whisk the dry ingredients: flour, baking powder, pumpkin spice and salt.

2. In another bowl, mix pumpkin puree, almond milk and maple syrup until smooth.

3. Pour the wet mix into the dry mix and stir just until combined.

4. Heat a lightly oiled skillet over medium heat.

5. Pour about 1/4 cup of batter for each pancake; cook until bubbles form and the edges look set.

6. Flip and cook 1 to 2 minutes more until golden.

7. Serve warm with maple syrup and walnuts. If you use chia seeds, sprinkle them on top.

Tips for best results:

– For lighter batter, use a bit less flour or a touch more milk.

– You can freeze cooked pancakes between parchment sheets for quick breakfasts.

– Try toppings like sliced bananas or a drizzle of dairy-free yogurt for extra creaminess.

Start your autumn mornings with a stack of Pumpkin Spice Pancakes! Fluffy, cozy, and dairy-free, they’re the perfect treat to drench in maple syrup and top with walnuts. Who says breakfast can’t be festive?

4. Dairy-Free Pumpkin Ice Cream

You want a fall treat that fits a dairy-free life. This Dairy-Free Pumpkin Ice Cream uses coconut milk for creaminess and pumpkin puree for real pumpkin flavor. It’s simple to mix, easy to freeze, and a smart pick when you crave something sweet but gentle on your stomach. When you scoop it, the first bite feels cool and smooth, with a warm hint of cinnamon.

Ingredients

– 1 can coconut milk (full fat)

– 1 cup pumpkin puree

– 1/2 cup maple syrup

– 1 tsp vanilla extract

– 1 tsp pumpkin spice

– Pinch of salt

Instructions

1. Chill the can of coconut milk in the fridge for at least 2 hours to help with texture.

2. In a blender, blend coconut milk, pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt until smooth.

3. Pour the mixture into a wide container. Freeze for at least 4 hours, or until firm.

4. During freezing, stir every hour for a creamier texture.

5. When you’re ready to serve, let the ice cream sit at room temperature 5–10 minutes to soften slightly.

6. Store any leftovers in an airtight container in the freezer. Re-soften a few minutes before scooping.

5. Pumpkin Oatmeal Cookies

If you want a dairy-free treat that fits fall, these Pumpkin Oatmeal Cookies answer the call. They stay chewy from oats and pumpkin, with the warm scent of pumpkin spice. You can whip them up in minutes, and they make a simple snack for kids and grownups alike. This batch makes about 12 cookies and takes about 25 minutes from start to finish.

Ingredients

– 1 cup rolled oats

– 1/2 cup pumpkin puree

– 1/4 cup almond butter

– 1/4 cup maple syrup

– 1 tsp cinnamon

– 1/2 tsp baking soda

– 1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a bowl, mix oats, pumpkin puree, almond butter, maple syrup, cinnamon, baking soda, and salt until well combined.

3. Scoop spoonfuls of cookie dough onto the prepared sheet, about 1 tablespoon each.

4. Bake 12–15 minutes, or until the cookies are lightly golden on the edges.

5. Let them cool on a rack for a few minutes before eating.

Tip: You can fold in dairy-free chocolate chips or chopped nuts for extra texture.

Storage: Keep cookies in an airtight container for up to 5 days.

6. Pumpkin Spice Granola

Kickstart your day with a bowl of Pumpkin Spice Granola. This crunchy mix blends oats, pumpkin seeds, and warm spice for a cozy morning. It tastes great on its own or as a topping for dairy-free yogurt and smoothie bowls. Make a batch on the weekend and have a ready-to-go breakfast all week.

Complete Recipe

– Servings: 8

– Prep Time: 10 minutes

– Cook Time: 25 minutes

– Total Time: 35 minutes

– Calories: Approximately 200 per serving

Ingredients

– 2 cups rolled oats

– 1/2 cup pumpkin seeds

– 1/2 cup maple syrup

– 1/4 cup coconut oil, melted

– 1 tsp pumpkin spice

– Pinch of salt

Instructions

1. Preheat oven to 325°F (160°C) and line a baking sheet with parchment.

2. In a large bowl, mix oats, pumpkin seeds, maple syrup, melted coconut oil, pumpkin spice, and salt until well coated.

3. Spread the mixture evenly on the prepared sheet.

4. Bake 25 minutes, stirring halfway to brown evenly.

5. Cool completely, then store in an airtight jar.

Nutritional information

– Fat: 9 g

– Carbohydrates: 33 g

– Protein: 5 g

– Fiber: 4 g

Tips

– Add dried fruit after baking for extra sweetness and chew.

Start your day the cozy way! A bowl of Pumpkin Spice Granola is not just a breakfast; it’s a warm hug in a bowl. Fuel your mornings with this crunchy, dairy-free delight!

7. Pumpkin Hummus

Looking for a dairy-free snack that tastes like fall? Try Pumpkin Hummus. It blends chickpeas with pumpkin to make a creamy dip. Use it for veggie sticks, on toast, or as a sandwich spread. Here is why it helps your weeknight snacking.

Recipe details

– Servings: 6

– Prep Time: 10 minutes

– Cook Time: 0 minutes

– Total Time: 10 minutes

– Calories: about 100 per serving

Ingredients

– 1 can chickpeas, drained and rinsed

– 1/2 cup pumpkin puree

– 2 tbsp tahini

– 2 tbsp olive oil

– 1 tbsp lemon juice

– 1 tsp garlic powder

– 1 tsp pumpkin spice

– Salt to taste

Instructions

1. In a food processor, combine chickpeas, pumpkin puree, tahini, olive oil, lemon juice, garlic powder, pumpkin spice, and salt.

2. Blend until smooth. Add water a tablespoon at a time to reach your desired creamy texture.

3. Taste and adjust salt or lemon juice as needed.

4. Serve with pita chips or fresh veggies. Optional: finish with a light drizzle of olive oil and a pinch of paprika for color.

Storage

Store in the fridge in an airtight container for up to 7 days.

8. Pumpkin Spice Latte

You want a cozy dairy-free latte for autumn mornings.

Make a Pumpkin Spice Latte at home and skip the cafe line.

Espresso blends with pumpkin and spices, while almond milk adds a creamy lift.

A kiss of whipped coconut cream finishes the drink with a soft cloud on top.

Next steps give you the full, dairy-free recipe you can whip up in minutes.

Complete recipe

– Servings: 2

– Prep Time: 5 minutes

– Cook Time: 5 minutes

– Total Time: 10 minutes

– Calories: Approximately 150 per serving

Ingredients

– 1 cup brewed espresso or strong coffee

– 1/2 cup pumpkin puree

– 1 cup almond milk

– 2 tbsp maple syrup

– 1 tsp pumpkin spice

– Whipped coconut cream for topping (optional)

Instructions

1. Brew your espresso or strong coffee and set aside.

2. In a small saucepan, combine pumpkin puree, almond milk, maple syrup, and pumpkin spice on medium heat.

3. Stir until warmed and well combined.

4. Use a frother for a creamy texture.

5. In two mugs, pour the coffee and top with the pumpkin mixture.

6. Add whipped coconut cream if desired.

7. Sprinkle a little extra pumpkin spice on top before serving.

8. Drizzle with dairy-free caramel sauce for an extra treat.

Frequently Asked Questions

– Can I use a different sweetener? Yes, agave syrup or coconut sugar work well too.

9. Pumpkin Spice Chia Pudding

You want a fast, dairy-free breakfast that tastes like autumn. This Pumpkin Spice Chia Pudding fits the bill. It’s high in fiber and packs omega-3s, yet it stays creamy from almond milk and pumpkin. Make it the night before and you’ll have a ready-to-eat morning treat.

Complete recipe details

Ingredients:

– 1/2 cup chia seeds

– 2 cups almond milk

– 1/2 cup pumpkin puree

– 1/4 cup maple syrup

– 1 tsp pumpkin spice

– Pinch of salt

Instructions:

1) In a bowl, whisk together chia seeds, almond milk, pumpkin puree, maple syrup, pumpkin spice, and salt until smooth.

2) Stir well to break up any chia clumps.

3) Let sit for 5 minutes, then stir again.

4) Cover and refrigerate for at least 20 minutes to thicken, or overnight for a firmer set.

5) Serve cold. Top with chopped nuts or fresh fruit. For a parfait, layer with dairy-free yogurt.

Tips to boost your dairy-free pumpkin pudding:

– If you like extra texture, add a handful of almond slices or pumpkin seeds.

– Adjust sweetness with more or less maple syrup.

– Turn it into a grab-and-go breakfast by portioning into jars.

Storage: Refrigerate up to 5 days in a covered container.

10. Pumpkin Spice Energy Bites

Want a quick, dairy-free fall snack you can grab on the go, between classes or on a busy shift, with real pumpkin flavor? These Pumpkin Spice Energy Bites taste like pumpkin pie and require no baking, so you save time on busy days and still get fiber and protein. They come together in minutes and store well in the fridge for a busy week, so you always have a bite-sized treat ready.

Ingredients

– 1 cup rolled oats

– 1/2 cup pumpkin puree

– 1/2 cup almond or peanut butter

– 1/4 cup maple syrup

– 1 tsp pumpkin spice

– 1/4 cup chocolate chips (optional)

Instructions

1) In a bowl, mix all ingredients until fully combined.

2) Roll the mixture into 12 bite-sized balls.

3) Place on a lined sheet and chill for 30 minutes.

4) Transfer to an airtight container and refrigerate for up to 7 days.

Tips

– For extra crunch, add chopped nuts.

– For nut-free options, use sunflower seed butter.

– For a softer bite, chill the mix for 20 minutes instead of 30.

– For more protein, stir in a tablespoon of chia seeds.

– Store in the fridge to keep shape.

11. Pumpkin Spice Pudding

Want a dairy-free dessert that tastes like autumn? This Pumpkin Spice Pudding is creamy, cozy, and full of pumpkin warmth. It shines on its own or as a pie filling. Best of all, it comes together in about 20 minutes, then chills to a silky set. Top with dairy-free whipped cream for a restaurant-like finish.

Here is the complete recipe you can make tonight.

Ingredients

– 1/4 cup cornstarch

– 2 cups almond milk

– 1/2 cup pumpkin puree

– 1/2 cup maple syrup

– 1 tsp vanilla extract

– 1 tsp pumpkin spice

– Pinch of salt

Instructions

1. In a saucepan, whisk cornstarch with almond milk until smooth.

2. Stir in pumpkin puree, maple syrup, vanilla, pumpkin spice, and salt.

3. Cook over medium heat, whisking constantly, until thick and bubbling gently.

4. Remove from heat and spoon into serving dishes.

5. Chill at least 60 minutes, then top with dairy-free whipped cream if you like.

FAQ:

– Can I make this ahead of time? Yes. It keeps in the fridge for a few days.

12. Pumpkin Spice Smoothie

Want a quick, dairy-free breakfast that tastes like fall? This Pumpkin Spice Smoothie brings pumpkin, cinnamon, and a whisper of maple into one smooth cup. It uses simple pantry staples and blends in seconds. You get a creamy, filling drink that fits busy mornings. Mix, sip, and enjoy a warm sip of autumn.

Ingredients

– 1 frozen banana

– 1/2 cup pumpkin puree

– 1 cup almond milk

– 1 tablespoon almond butter

– 1 teaspoon pumpkin spice

– 1 tablespoon maple syrup (optional)

– Optional: handful spinach for extra greens

Instructions

1. Put all ingredients in a blender.

2. Blend on high until the mixture is smooth and creamy.

3. Pour into two glasses and drink right away. If you like, dust with a pinch of pumpkin spice on top.

4. For a greener boost, add spinach and blend one extra minute.

Nutrition

– Calories: about 180 per serving

– Fat: 5g

– Carbohydrates: 30g

– Protein: 4g

– Fiber: 3g

Tips and variations

– To thicken, use a frozen banana. For a thinner drink, add a splash of almond milk.

– Want more protein? stir in a scoop of protein powder that blends well with smoothies.

– This dairy-free smoothie keeps well in the fridge for a quick grab-and-go option the next day.

13. Pumpkin Spice Waffles

Craving a dairy-free breakfast that says “fall”? These Pumpkin Spice Waffles do just that. They’re light and fluffy with a gentle pumpkin flavor and warm spices. Top them with maple syrup and berries for a cozy, kid-friendly morning.

Here is why you’ll want them on busy weekends. You swap dairy for almond milk without losing moisture. No fancy tools are needed—just a waffle iron. They stay versatile, so you can mix in nuts or serve with fruit.

Ingredients

– 1 cup whole wheat flour

– 1/2 cup pumpkin puree

– 1 cup almond milk

– 1 tbsp baking powder

– 1 tsp pumpkin spice

– 2 tbsp maple syrup

– Pinch of salt

Instructions

1. Preheat the waffle iron according to the manufacturer’s instructions.

2. In a bowl, whisk together flour, baking powder, pumpkin spice, and salt.

3. In another bowl, blend pumpkin puree, almond milk, and maple syrup until smooth.

4. Pour the wet mix into the dry mix and stir until just combined.

5. Lightly grease the waffle iron and cook the batter until the waffles are golden and crisp.

6. Serve warm with maple syrup and fresh berries.

Optional add-ins: chopped nuts for extra crunch.

FAQ

– Can I make the batter ahead of time? Yes, refrigerate it up to 24 hours.

14. Pumpkin Spice Mousse

Want a dairy-free dessert that fits autumn cravings? This Pumpkin Spice Mousse is light, airy, and easy to pull together. It uses coconut cream to stay rich without dairy. A touch of pumpkin, maple, and spice makes it a crowd pleaser for fall gatherings you can chill and serve after dinner.

Here is the complete recipe you can use now.

– Ingredients:

– 1 can coconut cream, chilled

– 1/2 cup pumpkin puree

– 1/4 cup maple syrup

– 1 tsp vanilla extract

– 1 tsp pumpkin spice

– Pinch of salt

– Instructions:

1. In a mixing bowl, scoop the chilled coconut cream and beat with a mixer until fluffy.

2. In another bowl, mix pumpkin puree, maple syrup, vanilla extract, pumpkin spice, and salt.

3. Gently fold the pumpkin mixture into the whipped coconut cream until you get a smooth, airy texture.

4. Spoon into dessert cups and chill in the fridge for at least 30 minutes.

5. Serve cold with a light dusting of cinnamon. If you like a pie flavor, sprinkle crushed graham crackers on top.

– Quick tip:

– For a richer texture, chill the coconut cream longer and whip a bit longer before folding.

– Frequently asked questions:

– How long does this mousse keep? Best within 2–3 days in the fridge.

15. Pumpkin Spice Cookies

Want a dairy-free cookie that tastes like fall in every bite? These Pumpkin Spice Cookies hit the mark. They stay soft and a little chewy, with pumpkin, cinnamon, and a hint of nutmeg. Bake a batch for cozy afternoons or to share with friends.

Complete recipe

Ingredients:

– 1 cup pumpkin puree

– 1/2 cup coconut oil, melted

– 1/2 cup brown sugar

– 1/4 cup maple syrup

– 2 cups flour

– 1 tsp baking soda

– 1 tsp pumpkin spice

– Pinch of salt

Instructions:

1) Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2) In a bowl, whisk together pumpkin puree, melted coconut oil, brown sugar, and maple syrup until smooth.

3) In a separate bowl, mix flour, baking soda, pumpkin spice, and salt.

4) Pour the dry ingredients into the wet. Stir until just combined.

5) Drop spoonfuls of dough onto the prepared sheet and flatten them a bit.

6) Bake for 12 minutes. Let the cookies cool on a wire rack.

Tips and variations:

– For extra crunch, fold in 1/4 cup chopped pecans.

– If you want chewier cookies, chill the dough for 20 to 30 minutes before baking.

– Store baked cookies in an airtight container at room temperature for up to 4 days. You can freeze them for longer storage.

FAQ:

– Are these cookies freeze-friendly? Yes, they freeze well when kept airtight.

16. Pumpkin Spice Smoothie Bowl

You want a quick, dairy free breakfast that tastes like fall. The Pumpkin Spice Smoothie Bowl fits. It blends pumpkin and banana into a creamy base, then you top it with crunchy options. It fills you up without weighing you down.

Recipe Overview

– Servings: 2

– Prep Time: 5 minutes

– Cook Time: 0 minutes

– Total Time: 5 minutes

– Calories: Approximately 200 per serving

Nutrition Information

– Fat: 7g

– Carbohydrates: 30g

– Protein: 5g

– Fiber: 5g

Ingredients

– 1 frozen banana

– 1/2 cup pumpkin puree

– 1 cup almond milk

– 1 tbsp almond butter

– 1 tsp pumpkin spice

– Toppings: granola, seeds, nuts, or fresh fruit

Instructions

1. In a blender, combine the frozen banana, pumpkin puree, almond milk, almond butter, and pumpkin spice.

2. Blend until smooth and thick.

3. Pour into bowls and top with granola, fresh fruit, and nuts of your choice.

4. Serve immediately.

For added sweetness, drizzle with honey or maple syrup!

Frequently Asked Questions

– Can I use another type of milk? Yes, oat or soy milk also works well.

17. Pumpkin Spice Pasta

Autumn calls for warm, comforting meals that fill your home with a cozy aroma. This Pumpkin Spice Pasta fits dairy-free needs without losing creaminess, giving you a silky sauce from pumpkin and coconut milk. A hint of garlic powder and pumpkin spice adds depth, while the pasta keeps every bite satisfying and quick. It’s easy to pull off on busy nights and still feels like a treat.

Ingredients

– 12 oz pasta of choice

– 1 cup pumpkin puree

– 1/2 cup coconut milk

– 1 tsp garlic powder

– 1 tsp pumpkin spice

– Salt and pepper to taste

– Fresh parsley for garnish

– Optional: 1/2 cup chopped walnuts for crunch

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook until al dente per package.

2. In a medium saucepan, whisk together pumpkin puree, coconut milk, garlic powder, pumpkin spice, salt, and pepper. Warm over low heat until smooth.

3. Drain pasta and add it to the sauce. Toss until every piece is coated.

4. Serve warm with parsley. If you like texture, sprinkle walnuts. For extra heat, add chili flakes.

Frequently Asked Question

– Can I use store-bought pasta sauce? You can, but it will mask the pumpkin flavor and make the sauce feel less creamy.

18. Pumpkin and Black Bean Chili

Need a warm, dairy-free chili that tastes like autumn? You’ll love this Pumpkin and Black Bean Chili for its hearty, plant power.

You’ll notice pumpkin puree adds sweetness and a creamy texture. Black beans give you steady protein that helps you feel full.

Ingredients

– 1 can black beans, drained and rinsed

– 1 cup pumpkin puree

– 1 can diced tomatoes

– 1 onion, chopped

– 2 cloves garlic, minced

– 2 tbsp chili powder

– 1 tsp cumin

– salt and pepper to taste

– Optional: diced jalapeños for extra heat

– Optional toppings: avocado, cilantro

Instructions

1. In a large pot, sauté onion and garlic until softened.

2. Add diced tomatoes, black beans, pumpkin puree, chili powder, cumin, salt, pepper, and jalapeños if using. Stir well.

3. Bring to a boil, then reduce heat and simmer 20-25 minutes.

4. Serve hot with avocado or cilantro on top.

Storage tips

Refrigerate leftovers for 3-4 days, or freeze up to 3 months.

19. Pumpkin Quinoa Salad

Are you craving a fall-friendly dish that keeps you full without dairy? This Pumpkin Quinoa Salad fits. It pairs protein-rich quinoa with roasted pumpkin and crisp greens for a satisfying meal. It travels well and stays fresh in the fridge for quick make-ahead lunches. This dairy-free option brings real flavor to your autumn days.

Here is the complete recipe so you can make it tonight.

Ingredients

– 1 cup quinoa, rinsed

– 1 1/2 cups water

– 2 cups roasted pumpkin, cubed

– 2 cups spinach or arugula

– 1/4 cup walnuts, chopped

– 2 tablespoons olive oil

– Salt and pepper to taste

– 2 tablespoons balsamic vinaigrette for serving

Instructions

1. Preheat your oven to 400°F (200°C). Toss pumpkin cubes with 1 teaspoon olive oil and a pinch of salt. Roast 20–25 minutes until tender and caramelized.

2. Rinse quinoa. In a small pot, combine quinoa and water. Bring to a boil, then simmer covered for 15 minutes. Fluff with a fork.

3. In a large bowl, mix cooked quinoa, roasted pumpkin, greens, and walnuts. Drizzle with the remaining olive oil. Season with salt and pepper and toss to coat.

4. Serve warm or cold. Drizzle with balsamic vinaigrette just before eating.

Tips: If you want more zing, add a squeeze of lemon or swap greens for kale. You can pair this with roasted beets or carrots for extra color and texture.

20. Pumpkin Spice Donuts

Autumn craving is real. You want a treat that fits a dairy free life. These Pumpkin Spice Donuts bake until they are soft and tender. They smell like pumpkin and cinnamon. The glaze is dairy free and shines on top. You’ll pull 12 donuts from the oven and feel satisfied without guilt.

Here is why this recipe fits your week: simple ingredients, quick steps, and a finish that tastes like fall.

Recipe at a glance

– Servings: 12 donuts

– Prep Time: 15 minutes

– Cook Time: 20 minutes

– Total Time: 35 minutes

– Calories: ~160 per donut

Ingredients

– 1 1/2 cups whole wheat flour

– 1/2 cup pumpkin puree

– 1/2 cup almond milk

– 1/2 cup maple syrup

– 2 tsp baking powder

– 1 tbsp pumpkin spice

– Pinch of salt

– For glaze: 1 cup powdered sugar, 2 tbsp almond milk

Instructions

1. Preheat oven to 350°F (175°C) and oil a donut pan.

2. In a bowl, whisk flour, baking powder, pumpkin spice, and salt.

3. In another bowl, whisk pumpkin puree, almond milk, and maple syrup until smooth.

4. Stir wet into dry until just combined.

5. Fill the pan and bake 20 minutes.

6. Whisk glaze ingredients until smooth; drizzle over cooled donuts.

7. Optional: sprinkle with chopped nuts for extra crunch.

Tips

If you lack a donut pan, bake these in a muffin tin instead.

21. Savory Pumpkin Risotto

Searching for a dairy-free dish that feels like fall in a bowl? Savory Pumpkin Risotto gives you creaminess from pumpkin and depth from veggie broth. The rice becomes tender with steady stirring. This cozy dish works for weeknights or a special dinner. Next steps help you cook with confidence.

Ingredients

– 1 cup arborio rice

– 4 cups vegetable broth, kept warm

– 1 cup pumpkin puree

– 1 small onion, chopped

– 2 cloves garlic, minced

– 1 tsp thyme

– Salt and pepper to taste

– Optional: 2 tbsp nutritional yeast for a cheesy, dairy-free note

Instructions

1. In a small saucepan, warm the broth and keep it at a gentle simmer.

2. In a large pot, sauté onion and garlic until soft and translucent.

3. Stir in the arborio rice and toast for 1–2 minutes.

4. Add a ladle of warm broth; stir until it’s mostly absorbed.

5. Repeat with the rest of the broth, a little at a time, until the rice is creamy and tender.

6. Fold in the pumpkin puree and thyme. Season with salt and pepper.

7. If you like a cheesy edge, stir in the nutritional yeast off the heat.

8. Serve warm, with a light sprinkle of thyme if you want a fresh finish.

This approach gives you a comforting, dairy-free risotto that highlights pumpkin’s sweetness and thyme’s earthy aroma. You can pair it with a simple salad or roasted veggies to round out the meal.

22. Pumpkin Curry

Looking for a cozy dairy free dinner? Pumpkin Curry delivers warmth with spices, coconut cream, and soft pumpkin chunks. It’s vegan and gluten free, so it fits many menus. You’ll get a hearty bowl that feels comforting on cool days. You can pair it with rice or quinoa to make a complete meal. Next steps: gather your ingredients and cook along.

Ingredients

– 1 can (14 oz) coconut milk

– 2 cups pumpkin, cubed

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 tbsp curry powder

– 1 tsp grated ginger

– 1 cup vegetable broth

– Salt and pepper to taste

– Optional: 1 bell pepper, sliced

– Optional: a handful spinach or cilantro for garnish

Instructions

1. In a large pot, heat a splash of oil over medium heat. Sauté onion and garlic until soft.

2. Stir in curry powder and ginger for about 1 minute, until fragrant.

3. Add pumpkin, coconut milk, and vegetable broth. Bring to a gentle simmer.

4. Cook 15–20 minutes, or until pumpkin is tender.

5. Season with salt and pepper. Serve over rice or quinoa. Garnish with cilantro if you like.

It stores well in the fridge and reheats nicely.

23. Pumpkin and Sweet Potato Mash

Looking for a creamy, dairy-free side that fits autumn meals? Pumpkin and Sweet Potato Mash delivers cozy flavor in minutes. The soft sweetness of sweet potatoes pairs with pumpkin’s warm notes. It’s smooth, filling, and easy to tailor for kids or adults. Here is why it works for busy cooks: it comes together fast and goes with many mains.

Ingredients

– 2 cups sweet potatoes, peeled and cubed

– 1 cup pumpkin puree

– 2 tbsp almond milk

– 1 tbsp maple syrup

– 1/4 tsp cinnamon (optional)

– Salt and pepper to taste

Steps

1. Put a pot of water on to boil with a pinch of salt. Add the sweet potato cubes. Boil until tender, about 15 minutes.

2. Drain the potatoes and return them to the pot. Stir in the pumpkin puree, almond milk, maple syrup, cinnamon if using, and a pinch of salt and pepper.

3. Mash until very smooth. If you want a lighter mash, add a splash more almond milk.

4. Taste and adjust with a touch more salt or cinnamon. Serve warm as a side dish that pairs well with roasted veggies, grains, or your favorite protein.

5. For extra creaminess, whisk in a little more almond milk or a drizzle of maple syrup before serving.

Notes: This dairy free pumpkin mash keeps flavors bright and makes a friendly companion to autumn plates.

Cozy up your autumn meals with creamy, dairy-free pumpkin recipes! This Pumpkin and Sweet Potato Mash is not just quick to make; it’s a delicious crowd-pleaser that everyone will love.

24. Pumpkin Spice Shortbread Cookies

You crave a dairy-free treat that captures autumn’s warmth.

Pumpkin Spice Shortbread Cookies fit the bill.

They melt in your mouth with a soft texture and a gentle pumpkin spice kiss.

They are easy to bake, snackable any time, and perfect for sharing.

Complete recipe details:

– Servings: 24 cookies

– Prep Time: 15 minutes

– Cook Time: 12 minutes

– Total Time: 27 minutes

– Calories: about 110 per cookie

Ingredients:

– 1 cup vegan butter, softened

– 1/2 cup pumpkin puree

– 1/4 cup powdered sugar

– 2 cups all-purpose flour

– 1 tsp pumpkin spice

– Pinch of salt

Instructions:

1) Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.

2) In a bowl, cream the vegan butter, pumpkin puree, and powdered sugar until smooth.

3) Stir in flour, pumpkin spice, and salt until a dough forms.

4) Roll the dough into small balls, place on the sheet, and flatten slightly.

5) Bake 12 minutes until edges are light gold.

6) Let cookies cool, then dust with more powdered sugar.

Storage:

Keep in an airtight container for a fresh bite later.

25. Pumpkin Spice Cupcakes

Craving pumpkin spice cupcakes that fit a dairy-free diet? These cupcakes stay moist and tender thanks to pumpkin puree and almond milk. They pair with a smooth, dairy-free frosting that adds a creamy finish. Perfect for autumn gatherings or a cozy night at home.

Here is the complete dairy-free pumpkin cupcakes recipe you can make today.

– Servings: 12 cupcakes

– Prep Time: 20 minutes

– Cook Time: 18 minutes

– Total Time: 38 minutes

– Calories: about 200 per cupcake

Ingredients

– 1 1/2 cups all-purpose flour

– 1/2 cup pumpkin puree

– 1/2 cup almond milk

– 1/2 cup coconut sugar

– 1/4 cup coconut oil, melted

– 1 tsp baking powder

– 1 tsp pumpkin spice

– Pinch of salt

For the frosting:

– 1/2 cup dairy-free butter or coconut cream

– 1 cup powdered sugar

– 1/2 tsp vanilla

– 1-2 tbsp almond milk

Instructions

1. Preheat to 350°F (175°C). Line a 12-cup muffin pan with liners.

2. Whisk flour, baking powder, pumpkin spice, and salt in a bowl.

3. In another bowl, mix pumpkin puree, almond milk, coconut sugar, and melted coconut oil.

4. Stir wet into dry until just combined.

5. Fill liners about two-thirds full. Bake 18 minutes or until a toothpick comes out clean.

6. Cool completely, then frost.

7. To frost, beat dairy-free butter or coconut cream with powdered sugar and vanilla. Add enough almond milk to reach a spreadable texture.

8. Frost cupcakes and, if you like, top with chopped nuts or chocolate shavings.

26. Pumpkin Spice Cheesecake

Autumn meals deserve a creamy treat that stays dairy free. This Pumpkin Spice Cheesecake nails that balance of comfort and simplicity. It pairs pumpkin with warm spices in a smooth cashew base. You can make it ahead and slice it for guests or a cozy night in.

Complete recipe

Ready for the steps? Here is the complete recipe you can use this weekend.

– Ingredients

– 2 cups raw cashews, soaked 4 hours

– 1 cup pumpkin puree

– 1/2 cup maple syrup

– 1/4 cup coconut oil, melted

– 1 tsp vanilla extract

– 1 tsp pumpkin spice

– 1/4 cup almond milk

– Instructions

1) Preheat oven to 350°F and grease an 8-inch springform pan.

2) Drain cashews and blend until smooth and creamy.

3) Add pumpkin puree, maple syrup, melted coconut oil, vanilla, pumpkin spice, and almond milk. Blend until very smooth.

4) Pour the batter into the pan and smooth the top.

5) Bake 60 minutes. Let cool completely, then chill in the fridge for at least 4 hours.

6) Serve cold with a dollop of dairy-free whipped cream if you like.

Storage tip: refrigerate leftovers for up to a week. This treat stays delicious and slices neatly, making it great for parties or weeknight comfort.

27. Pumpkin Spice Crème Brûlée

Craving a dairy-free dessert that feels fancy and still easy to make this fall? This Pumpkin Spice Crème Brûlée delivers creamy pumpkin with a whisper of spice and a crisp caramel top. Made with coconut milk, it stays dairy-free without losing the rich, silky texture you expect from a real crème brûlée. For a coffee twist, you can stir in a pinch of espresso into the custard and watch the flavors wake up.

Ingredients

– 1 can coconut milk

– 1/2 cup pumpkin puree

– 1/4 cup maple syrup

– 1 tsp vanilla extract

– 1 tsp pumpkin spice

– 1/4 cup coconut sugar for topping

Instructions

1. Preheat oven to 325°F (160°C). Set four ramekins in a shallow baking dish.

2. Whisk coconut milk, pumpkin puree, maple syrup, vanilla, and pumpkin spice in a saucepan. Warm until smooth and steaming.

3. Pour mixture into the ramekins.

4. Fill the baking dish with hot water halfway up the sides of the ramekins.

5. Bake about 30 minutes, until the centers barely wobble and set.

6. Remove and cool, then chill at least 2 hours.

7. Sprinkle coconut sugar on top and caramelize with a kitchen torch or under a broiler for 15–20 seconds.

Conclusion

From savory soups to decadent desserts, these dairy-free pumpkin recipes are sure to impress this autumn season. With warm spices and comforting flavors, there’s something here for everyone to enjoy! Whether you’re hosting a gathering or simply treating yourself, these dishes showcase the versatility of pumpkin. Embrace the spirit of the season and fill your kitchen with the delightful aromas of fall!

Let us know which recipe you can’t wait to try or share your favorites in the comments below!

Frequently Asked Questions

What are some easy dairy-free pumpkin recipes I can try this autumn?

If you’re looking for easy and delicious options, you might want to start with the Creamy Dairy-Free Pumpkin Soup or the Vegan Pumpkin Spice Muffins. Both recipes are simple to make and packed with cozy fall flavors that will warm you up on chilly days!

For a quick snack, consider the Pumpkin Spice Energy Bites, which are great for on-the-go munching.

Can I find gluten-free options in these dairy-free pumpkin recipes?

Absolutely! Many of the recipes in this collection cater to gluten-free diets. For instance, the Pumpkin Quinoa Salad and Pumpkin Spice Donuts are not only dairy-free but also gluten-free, making them perfect for anyone avoiding gluten.

Always check the specific ingredients to ensure they meet your dietary needs!

How can I make my pumpkin dishes healthier?

To make your pumpkin dishes healthier, consider using whole food ingredients and natural sweeteners. For example, try using maple syrup or agave nectar in place of refined sugars. In recipes like the Pumpkin Spice Smoothie, you can add spinach or kale for an extra nutrient boost without compromising flavor.

Additionally, using pumpkin puree adds fiber and keeps your dishes satisfying!

What are some creative ways to use pumpkin puree in recipes?

Pumpkin puree is incredibly versatile! Beyond traditional desserts, you can incorporate it into savory dishes like Pumpkin and Black Bean Chili or Pumpkin Curry. You can also use it in breakfast options like Pumpkin Spice Pancakes or Pumpkin Spice Waffles for a delightful start to your day.

Don’t forget to try it in smoothies or even as a base for dairy-free ice cream!

Are there any pumpkin recipes that are kid-friendly?

Definitely! Many of these dairy-free pumpkin recipes are kid-approved. Pumpkin Spice Muffins and Pumpkin Oatmeal Cookies are not only tasty but also easy for kids to help make.

Additionally, the Pumpkin Spice Smoothie is a fun and nutritious way to get kids excited about eating pumpkin. They won’t even realize they’re enjoying something so healthy!