4 Canned Pumpkin Recipes

October 22, 2020

Skip the work of cutting, roasting, and pureeing your own fresh pumpkin and use canned pumpkin puree to add moisture, fall flavor, and burnt orange color to a variety of sweet and savory dishes. Our canned pumpkin recipes will inspire you to use pumpkin in classic favorite fall recipes like pumpkin pie and pumpkin bread, and also in trendy ways like our pumpkin whipped coffee. If you start counting down the days to pumpkin spice latte season in early August, you'll love the pumpkin spice-flavored cloud of cream that covers strong cold brew coffee. 


Pumpkin Whipped Coffee Recipe

Pumpkin whip in a glass with a blue straw

Time: 7 minutes

Servings: 1


*Yields 2 cups of whipped cream. Save any leftovers for a coffee tomorrow.

**Can use any flavor Collagen Fuel you like, or sub unflavored Collagen Peptides.


  • Place all ingredients in a large mixing bowl.
  • Use a handheld mixer to whip the ingredients together until the mixture resembles stiff peaks (consistency of whipped cream).
  • In a large glass filled with ice cubes, pour in the cold brew coffee. Add half of the whipped pumpkin spice cream on top of coffee. Sprinkle a few pinches of ground cinnamon on top of cream, and enjoy!

Nutrition info (per serving):

Calories: 517

Carbs: 13 grams

Fat: 46 grams

Protein: 14 grams

Pumpkin Soup Recipe

Pumpkin soup in a white bowl

Time: 15 minutes

Servings: 2



  • In a medium pot over medium-high heat, add pumpkin puree, chicken bone broth, alfredo sauce, thyme, salt and pepper. Stir and bring to a boil. 
  • Once the soup comes to a boil, reduce heat to medium low and simmer for 10 minutes. Pour into a bowl, add freshly ground black pepper, if desired, and enjoy.

Nutrition info (per serving):

Calories: 161

Carbs: 14 grams

Fat: 6 grams

Protein: 12 grams

Pumpkin Pie Recipe

pumpkin pie with whipped cream on a white plate

Time: 1 hour

Servings: 6


To make the grain-free pie crust:

  • 1 1/2 cups almond flour
  • 1/4 cup Swerve
  • 1/4 tsp. salt
  • 1/4 cup unsalted butter, melted

To make the pumpkin pie filling:

  • 1 can pumpkin puree
  • 1/2 cup heavy cream
  • 2 eggs
  • 1/3 cup Swerve Confectioners
  • 1 scoop Primal Kitchen Collagen Fuel (any variety)
  • 1 tsp. pumpkin spice
  • 1/4 tsp. salt


  • Preheat the oven to 325ºF.
  • In a large mixing bowl, add almond flour, Swerve, and salt. Stir to combine. 
  • Add melted butter to almond flour mixture. Stir.
  • Dump the almond flour mixture into a 9-inch pie dish. Use clean fingers to spread the pie crust out so it covers the bottom and halfway up the sides of the pie dish. Use the bottom of a glass to help you press the pie crust into the pie dish so it's even. Use a fork to poke holes in the pie crust.
  • Bake pie crust in the preheated oven for 10 minutes. 
  • In a clean mixing bowl, add all pumpkin pie filling ingredients. Whisk together with a handheld mixer or a wire whisk until combined. 
  • Pour the pie filling into the partially baked pie crust.
  • Bake the pie for 40–50 minutes or until the center is set. Insert a toothpick in the center, and if it comes out clean, the pie is ready. 
  • Allow the pie to cool completely (it should firm up a bit as it cools) before slicing. Serve with a dollop of whipped cream, if desired.

Nutrition info (per serving):

Calories: 348

Net Carbs: 4 grams

Fat: 32 grams

Protein: 10 grams

Pumpkin Bread Recipe (Grain Free)

sliced pumpkin bread on a wood cutting board

Time: 1 hour, 10 minutes

Servings: 10


  • 1/4 cup salted butter, very soft and slightly melted
  • 1/4 cup granulated monk fruit
  • 2/3 cup pumpkin puree
  • 1/4 cup almond butter
  • 2 scoops Primal Kitchen Collagen Fuel (any flavor)
  • 1 tsp. vanilla extract
  • 2 large eggs
  • 1 1/2 cups almond flour
  • 1/4 cup tapioca starch
  • 1 Tbsp. ground flaxseed
  • 1/2 Tbsp. coconut flour
  • 1 tsp. pumpkin spice
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 1/2 Tbsp. milk of choice (I used full fat almond milk)
  • 1/2 tsp. apple cider vinegar
  • 2 Tbsp. pumpkin seeds or pecans for topping (optional)


  • Preheat your oven to 350ºF.
  • In a bowl, cream together the butter and sweetener. Whisk in the pumpkin puree, almond butter, collagen, and vanilla extract. Whisk in the eggs and set aside. In a small bowl, combine the milk and apple cider vinegar. Set it aside for 3-5 minutes while you prepare the rest of the ingredients.
  • In another bowl, combine the almond flour, tapioca starch, ground flaxseed, coconut flour, pumpkin spice, baking powder and baking soda.
  • Fold the dry ingredients into the wet ingredients and let the batter rest for 2–3 minutes so the coconut flour and flaxseed absorbs some of the moisture in the batter.
  • Pour the milk and vinegar mixture into the batter and fold it in until combined. Pour the batter into a lined loaf pan. Top with any nuts or seeds of your choosing.
  • Bake for 50–55 minutes, until the top of the bread is firm and slightly golden, and the internal temperature of the bread reads 195–200 degrees. Allow the bread to cool before slicing.  

Nutrition info (per serving):

Calories: 222

Carbs: 9 grams

Fat: 18 grams

Protein: 7 grams

All nutrition info calculated using Cronometer.

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