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Pumpkin Dumplings


Pumpkin Dumplings
Use fresh steamed or canned pumpkin puree for these vegetarian and vegan pumpkin dumplings. A fun and unusual entree or side dish to serve on Halloween, as a vegetarian Thanksgiving entree, or for any other fall occasion. You could also try this recipe using a different kind of squash, such as butternut squash. Add a sprinkle of cheese or use a vegan soy cheese and vegan margarine to keep this recipe vegan.


  • 1/2 cup pumpkin
  • Ener-G egg replacer for 1 egg
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1/8 tsp baking powder
  • 1/2 cup flour
  • 3 tbsp margarine
  • 1/2 cup Parmesan cheese or vegan Parmesan (optional)


Whisk together the pumpkin, egg replacer, salt, nutmeg and baking powder in a large bowl. Slowly add the flour to form a soft dough.

Boil a large pot of water and add a bit of salt. With a wet spoon, carefully drop a teaspoon of the dough into the boiling water. Continue dropping teaspoons of dough into the water.

Allow dumplings to boil for 10-12 minutes. Remove from water and drain in a colander or on paper towels.

In a large skillet over medium heat, melt the margarine. Sautee the dumplings for 7-10 minutes, or until lightly browned. Sprinkle with Parmesan cheese or a vegan cheese substitute, if desired, and serve hot.

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