Have you ever wanted to eat that leftover pumpkin pie for breakfast? This Cozy Vegan Pumpkin Breakfast Bowl makes it totally acceptable and even healthy! With the use of simple whole foods, this treat comes together like a creamy vegan pumpkin dessert. Sweetened naturally with banana and dates, protein from nut butter and pumpkin, and topped with granola for a delightfully satisfying crunch. Simply toss everything into your blender and you've got yourself pure pumpkin pie bliss, breakfast style, in under 10 minutes.
In our house there has been a long standing rule that if there's pie in the house it's breakfast, no questions asked. And you better wake up early to get it before someone else grabs the last piece! This vegan pumpkin recipe is my fall-friendly way of keeping that tradition alive (without the sugar crash). It’s thick, silky, and because it's naturally sweetened with fruit, it creates the perfect healthy start to your morning. Bonus, it's also gluten free!
This cozy Fall breakfast can even double as a pumpkin pie–inspired vegan dessert. Top it with crunchy granola, banana slices, or a sprinkle of pumpkin seeds, maybe even a dollop of vegan whipped cream! Yum! Plus, each serving packs nearly 9 grams of plant-based protein even before toppings! Add just ½ cup of my High Protein Granola and it bumps it up to 15 grams!
If you love naturally sweet, cozy breakfasts, try my Classic Vegan Banana Bread next — it’s moist, fluffy, and the perfect sidekick to your morning coffee. If cozy fall breakfasts are your love language, my Vegan Banana Oat & Buckwheat Waffles are another must-try. Oil-free, crispy on the outside, fluffy inside, and absolutely heavenly with a drizzle of maple syrup.
Jump to:
💗 Why You’ll Love This Vegan Pumpkin Breakfast Bowl
- Pumpkin pie for breakfast — But, naturally higher in plant protein (about 9 grams per serving!) thanks to the pumpkin, nut butter, and dates.
- Ready in minutes. Just blend, top, and dig in. No oven, no crust, no chilling time, just pumpkin perfection in a bowl.
- Oil-free and naturally sweetened. A cozy, healthy pumpkin breakfast made with pumpkin puree, banana, dates, and a splash of plant milk for that silky-smooth, pumpkin pie flavor.
- Perfect for brunch or entertaining. Serve it in tiny ramekins or dessert cups for a vegan pumpkin dessert moment that’s elegant enough for a fall brunch. Add a banana slice, a few pumpkin seeds, a dollop of vegan whipped cream, and a sprinkle of cinnamon — instant mini pumpkin pie vibes!
🍌Ingredients & Helpful Substitutions
For the full list and measurements, see the recipe card below. Here are the main ingredients and easy swaps.
- Pumpkin puree, canned — or use homemade if you’ve got a pumpkin-patch moment happening.
- Plant milk — any plant milk works here, use your favorite.
- Cashew or almond butter — feel free to use Almond butter or sunflower seed butter for a nut-free option.
- Banana (slightly ripened) — adds natural sweetness and helps thicken. I have also tested this recipe using a whole peeled seedless naval orange and that was tasty too.
- Pumpkin pie spice — or mix cinnamon, nutmeg, ginger & cloves, you can also just simply use cinnamon.
- Medjool dates — Dates are recommended, however, 3 tablespoons maple syrup can be subbed, it will make the mixture a bit thinner but still tasty.
- Salt (pinch) — just enough to bring out the flavors but totally optional.
- Optional toppings: granola, sliced banana, pumpkin seeds, vegan whipped cream, and a sprinkle of cinnamon. I even tested this topped with sliced apples and my mom loved it!
🥣How To Make Your Cozy Pumpkin Breakfast Bowl
Gather all your ingredients and your favorite bowl and spoon. This recipe only takes a few minutes!
Add everything to the blender.
Pumpkin puree, plant milk, nut butter, banana, pumpkin pie spice, dates, and that little pinch of salt.
Blend until smooth and creamy.
In my Nutri Bullet this only takes 60 seconds. If using another type of blender just blend on high and scrape the sides if needed — it should look silky, thick, and spoonable (not runny).
Taste and adjust.
If you like it sweeter, add another date or a drizzle of maple syrup. Want it thicker? Add another spoonful of nut butter or even toss in a few oats and blend again.
Serve it up.
Spoon into bowls and top with granola, banana slices, pumpkin seeds, or vegan whipped cream and a sprinkle of cinnamon. If there's no time to make Homemade Granola my next favorite is Purely Elizabeth Granola, try not to eat the whole bag, seriously!
Enjoy right away.
This recipe is best served fresh at room temp, but you can chill it for 30 minutes if you want that cool “pumpkin pudding” vibe.
🔄Variations & Add Ins
- Pumpkin Pie Smoothie Bowl: If cold food is your jam chill the blended pumpkin mix for 30 minutes, then top with frozen banana slices and granola for a cool, pudding-like treat.
- Protein Boost: Add a scoop of vanilla or pumpkin spice protein powder before blending to turn it into a post-workout breakfast.
- Apple-Pie Twist: Replace the banana with a small de-seeded apple — skin and all for that extra fiber and fresh, crisp sweetness. Then toss on some chopped walnuts for extra crunch.
- Brunch-Ready Style: Serve in small dishes or ramekins with granola, banana slices, pumpkin seeds, and a dollop of whipped cream. Classy enough for guests, easy enough for weekday mornings, fun enough for the kiddos!
🧊Storage & Meal Prep Tips
- Refrigerator: Store your vegan pumpkin breakfast bowl in an airtight container in the fridge for up to 5 days. Give it a quick stir before serving.
- Freezer: This one’s a no-go for freezing. The texture gets weird and loses its creaminess.
- Meal Prep Made Easy: Double the recipe and portion it into jars or containers for a week of ready-to-go breakfasts. Keep small bags or containers of granola on the side so it stays crisp until you’re ready to eat. Perfect for busy mornings when you need something cozy and quick at the office.
💭 Pro Tip: I love this at room temp when I make it for myself, however, the flavors in this pumpkin bowl do get even better after a few hours in the fridge — they deepen and taste more like pumpkin pie! Top with your granola right before serving so it stays perfectly crunchy. If you don't like it cold from the fridge you can pop it in the microwave for just 15-20 seconds then stir and enjoy.
❓FAQ's
Yes! You can absolutely replace the banana with a small de-seeded apple (skin on) to keep natural sweetness and add fiber. Use a crisp one for texture and flavor, and blend until smooth. I have also tested this recipe using a seedless peeled orange and it was quite good!
Not at all. If you don’t have Medjool dates Deglet dates work too, they're smaller so add an extra one for good measure. You can also use 3 tablespoons of maple syrup instead of dates.
Easy! For our nut allergy friends simply replace the cashew/almond butter with sunflower seed butter or pumpkin seed butter. These nut-free options provide rich texture and flavor, and still keep your bowl totally plant-based and allergy-friendly.
Absolutely. For brunch or entertaining, double the recipe and serve in small dessert cups. Top with granola, sliced banana, pumpkin seeds, a dollop of vegan whipped cream, and a sprinkle of cinnamon. You’ll have a beautiful, make-ahead fancy “pumpkin pie” fallback that’s perfect for cozy fall gatherings.
👩🏻🍳 Want to see some behind-the-scenes fun (and maybe a little kitchen chaos)? Keep scrollin’ — it’s all happening below the recipe card!
Print
Cozy Pumpkin Crunch Bowl
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Diet: Vegan
Description
This creamy vegan pumpkin breakfast bowl tastes just like pumpkin pie for breakfast! Made with pumpkin puree, banana, nut butter, and dates, it’s also gluten-free, naturally sweetened, and ready in minutes. Top with granola and sliced banana for a cozy fall breakfast or dessert-style treat.
Ingredients
1 can (15 oz) pumpkin puree, unsweetened — or use homemade if you’ve got a pumpkin-patch moment happening.
½ cup plant milk (almond, oat, or soy) — any variety works here
¼ cup cashew or almond butter — or swap with sunflower seed butter for a nut-free option
1 slightly ripened banana — adds natural sweetness and helps thicken
1 teaspoon pumpkin pie spice — if you're out you can also just use cinnamon
1 teaspoon vanilla extract
4 Medjool dates, pitted — Dates are recommended, however, 3 tablespoons maple syrup can be subbed.
Pinch salt — just enough to bring out the flavors (optional)
Optional toppings: granola, sliced banana or apples, pumpkin seeds, vegan whipped cream, and a sprinkle of cinnamon
Instructions
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Add the pumpkin puree, plant milk, nut butter, banana, pumpkin pie spice, dates, and salt to a blender.
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Blend until smooth and creamy, scraping down the sides as needed. The texture should be thick, silky, and spoonable.
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Taste and adjust sweetness if desired by adding another date or a drizzle of maple syrup.
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Spoon into bowls and top with granola, banana slices, pumpkin seeds, vegan whipped cream, and a sprinkle of cinnamon.
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Enjoy right away at room temperature, or chill for 30 minutes for a pumpkin pie pudding vibe.
Notes
Store in an airtight container in the refrigerator up to 5 days. Do not freeze.
For meal prep, double the recipe and portion into jars or containers. Keep granola in a separate container or bag so it stays crunchy.
The flavors deepen after a few hours in the fridge — it tastes even more like pumpkin pie!
Each serving provides around 8.9 g protein before toppings — a satisfying, nutrient-balanced way to start the day.
- Prep Time: 10 minutes
- Category: Breakfast, Snack, Dessert
- Method: Blender
- Cuisine: American
👩🏻🍳Creating the shot: A behind the scenes look
The glamorous life of food blogging: When you spend 20 minutes styling granola so it looks like it just ‘fell there naturally. 🙄
Some people have assistants. I have a whisker-faced supervisor with zero respect for personal space.
What Really Happened
I tested this recipe so many times this week, I’m surprised I haven’t started turning orange (that actually happened to me once when I was little, but from carrots🥕 😳). Anyway, Every time I open a can of pumpkin, Charlie comes running for his “first scoop.” It’s our little ritual. But by the end of the week, I called him for his treat, he took one look at the pumpkin, and just… walked away into the living room. No meow, no sniff, just walked off like, “Not this again, lady.” Even Charlie hit his pumpkin limit😂.
⭐Did you enjoy this Cozy Pumpkin Breakfast Bowl?
If you give this Vegan Pumpkin Crunch Bowl a try please leave a comment and rating below! Justin and I read every one! Your feedback helps more people find my recipes and keeps the delicious messy chaos going in the Fresh Fun Flavor kitchen. Plus, we just love hearing from you!
Disclaimer: The nutritional information provided for Cozy Pumpkin Crunch Bowl is an estimate calculated using Nutrifox, an online tool. Please note that this information is for general guidance only and should not replace advice from a qualified professional. Additionally, this page may include affiliate links, meaning I may earn a small commission if you purchase through those links at no extra cost to you. Thank you for supporting Fresh Fun Flavor!
Rebecca LAWSON says
I plan to make this as soon as I get some bananas in the house.
I also need to make another batch of your nummy granola that I just can't keep my hands out of.
Rhonda Jones @ Fresh Fun Flavor says
Great! Let me know how the pumpkin bowls turn out! That granola is good on so many things, glad you love it 😋