Delicious Pumpkin Recipes: Perfect for Fall Cooking

My dear fellow food enthusiasts, I am delighted to share with you a recipe that is sure to delight your taste buds – the pumpkin hash browns/vegetarian pumpkin burgers recipe. As a passionate vegan chef, I am always striving to create recipes that are both delicious and healthy. And let me tell you, this recipe ticks all the boxes!

Pumpkin is not just for carving on Halloween but can also be used as an ingredient in many delicious dishes. That’s why I created this recipe – to show you how versatile pumpkin can be. Whether you decide to make it into hash browns or burgers, this recipe is sure to wow you.

What’s even better about this recipe is that it can easily be made gluten-free and is perfect for both vegetarians and vegans. It contains ingredients such as low-fat ricotta, white beans, and cannellini beans that make it a nutritious choice. With its blend of flavors and textures, it’s bound to become a hit at your dinner table.

So why not give this recipe a try? Not only is it quick and easy to prepare, but it’s also perfect for breakfast, lunch, or dinner. You won’t be disappointed!

Why You’ll Love This Recipe

Pumpkin Hash Browns / Vegetarian Pumpkin Burgers
Pumpkin Hash Browns / Vegetarian Pumpkin Burgers

Ladies and gentlemen, let me take a moment to tell you about a revolutionary recipe that will change the way you view pumpkin. Yes, you heard right. Pumpkin! But wait! Don’t dismiss this article just yet. I assure you that this recipe for pumpkin hash browns/vegetarian pumpkin burgers will have you craving pumpkin all year round.

Picture it now: a golden-brown burger with all the flavourful goodness of autumn’s favourite gourd combined with crispy hash browns. It’s a match made in heaven for vegetarians and meat-eaters alike. But why exactly should you give this recipe a try?

Firstly, there’s the health aspect. These burgers are packed with nutrients such as low-fat ricotta, rolled oats, white beans and more. With these ingredients, you can finally indulge in something tasty without feeling guilty about it afterwards. Plus, many of these ingredients are gluten-free and vegan-friendly so everyone can enjoy them!

But let’s not forget about the sheer deliciousness of these burgers. One bite and you’ll be transported to a world of flavour that only pumpkin can provide. The combination of sweet pumpkin puree with savoury shallots and chipotle seasoning is enough to make your taste buds sing. And don’t even get me started on the crispiness of the hash browns!

Oh, and did I mention how versatile this recipe is? You can easily make substitutions or variations to personalize these burgers to your liking. Need a little extra protein? Try adding some shredded chicken or tofu to the mix. Want to kick up the spice level? Add an extra dash of chipotle seasoning.

So what are you waiting for? Get out there and give these pumpkin hash browns/vegetarian pumpkin burgers a try. Your taste buds (and body) will thank you for it!

Ingredient List

 Mouth-watering pumpkin hash browns loaded with vegan cheese!
Mouth-watering pumpkin hash browns loaded with vegan cheese!

Here’s what you’ll need to make the vegetarian pumpkin burgers or pumpkin hash browns:

For Pumpkin Hash Browns:

  • 1 cup pumpkin puree
  • 2 eggs
  • ½ cup whole wheat flour
  • ¼ cup white beans, rinsed and drained
  • 1 medium shallot, finely chopped
  • Salt and pepper to taste
  • Olive oil flavored cooking spray

For Vegetarian Pumpkin Burgers:

  • 1 can cannellini beans, drained and rinsed
  • 1 can black beans, drained and rinsed
  • 1 cup rolled oats
  • 3/4 cup pumpkin puree
  • 2 tbsp chipotle sauce
  • 1 tsp garlic powder
  • Salt and pepper to taste

Common Ingredients:

You’ll also need a few common ingredients such as spring onions, brown onion, cottage cheese, and wholemeal plain flour. And don’t forget that you can substitute some of these ingredients to make it vegan, such as using low-fat ricotta instead of cottage cheese or using an egg alternative if you want the recipe to be egg-free.

The Recipe How-To

 These vegetarian pumpkin burgers are perfect for your next BBQ.
These vegetarian pumpkin burgers are perfect for your next BBQ.

Now that we know the ingredients, it’s time to start cooking! Here’s how you can make these delicious Pumpkin Hash Browns / Vegetarian Pumpkin Burgers.

Prep Time

First, preheat your oven to 375°F. While the oven is warming up, coat a pan with olive oil flavored cooking spray and place it over medium heat.

Combine Ingredients

In a large mixing bowl, combine 1 cup of pumpkin puree, 1/2 cup of low-fat ricotta, 1/4 cup of whole wheat flour, 3 tablespoons of chopped spring onions, 1 tablespoon of diced shallots, and 2 beaten eggs. Mix everything together until it becomes a smooth batter-like consistency.

Add Cottage Cheese

Next, gently fold in 1/2 cup of cottage cheese into the mixture. This will help give your hash browns/burgers a creamy texture.

Make Patties

If you’re making hash browns, you can form the mixture into small patties. If you want to make burgers, form 4-5 larger patties (or more if you prefer smaller ones). Coat each patty with wholemeal plain flour on both sides.

Cook Patties

Now place the patties on the pre-heated pan and cook them for about 3-4 minutes until they turn golden brown. Flip the patties using a spatula and cook an additional 2-3 minutes on the other side.

Finish in Oven

After completing step 4 and 5, transfer the whole pan into the preheated oven for an additional 10-12 minutes or until your desired crispiness is achieved.

And there you have it! Your delicious and healthy Pumpkin Hash Browns / Vegetarian Pumpkin Burgers are now ready to be served.

Substitutions and Variations

 Get your pumpkin fix with these crispy and delicious hash browns.
Get your pumpkin fix with these crispy and delicious hash browns.

One of the best things about this pumpkin hash browns recipe is that you can easily customize it to suit your taste preferences or dietary needs. Here are some substitution and variation ideas to help you make the recipe your own:

– Swap out the low-fat ricotta with cottage cheese or Greek yogurt if you don’t have it or prefer a different flavor. You can also omit the cheese for a vegan version.

– Try using a different type of flour, such as wholemeal plain flour or gluten-free flour, if you need to avoid wheat or want a healthier option.

– Use different types of onions like brown onion instead of white onions or shallots for a more robust flavor. You can also add in chopped garlic, red pepper flakes, or other spices to spice up your vegan hash browns.

– For those who are allergic to eggs, replace the eggs with cornstarch, flax eggs, chia eggs, or vegan egg replacers. It will result in something like vegan hash browns for breakfast.

– Experiment with different types of beans such as black beans instead of white beans or other vegetables like sweet potatoes instead of pumpkin to create a pumpkin sweet potato hash.

– Add extra veggies like bell peppers, zucchini, or carrots to bump up the fiber content and nutrient value of these vegetarian pumpkin burgers.

– Tweak this recipe to make it into a quinoa burger by replacing some of the pumpkin puree with cooked quinoa and shaping the mixture into patties

– Create an air fryer version by spraying olive oil cooking spray onto each side before air frying until golden brown.

Let your creativity take over and tailor this vegan veggie burger recipe as per your personal taste and dietary preferences. Keep experimenting with various ingredients and flavors until you find your perfect version of these vegetarian hash browns!

Serving and Pairing

 Who says veggie burgers have to be boring? These pumpkin burgers are anything but!
Who says veggie burgers have to be boring? These pumpkin burgers are anything but!

Once you’ve cooked these delightful pumpkin hash browns, the perfect way to serve them depends on your taste. For a robust breakfast or lunch, you may want to accompany them with roasted tomatoes and creamy scrambled tofu. Or, if you’re feeling adventurous, you could group them with oven-baked sweet potatoes and honey-roasted carrots for a nutrient-packed dinner.

You may also serve these hash browns as a veggie burger patty between soft whole wheat buns, avocado slices, juicy tomatoes, and a drizzle of your favorite sauce for an incredible feast that satisfies both vegans and non-vegans alike. They would make excellent side dishes at your next picnic or barbecue too.

Even more substantial servings are possible when adding flavorsome sides such as steamed green beans topped with vegan parmesan or baked corn on the cob with a sprinkle of chili flakes. Consider garnishing them with fresh coriander leaves or a sprinkle of lemon juice for additional zestiness.

These versatile pumpkin hash browns can be served in several ways, from breakfast to snack time to main course meals. Whether plated alone or crafted into a burger patty, they promise satisfaction and deliciousness that will delight any palate.

Make-Ahead, Storing and Reheating

 Say hello to the perfect autumn breakfast: pumpkin hash browns!
Say hello to the perfect autumn breakfast: pumpkin hash browns!

Oh, dear readers, worry not if you’re short on time or just want to prepare for your meals ahead of time! This recipe is just as delightful when made in advance. One can make the patties and store them in the fridge overnight, ready to be cooked up in the morning for breakfast or reheated for a quick weeknight dinner.

Storage of these pumpkin hash browns is quite simple. Merely place them in an airtight container or cover with plastic wrap, and they’ll stay fresh in the fridge for 3-4 days. A tip: layer pieces of baking paper between the patties to prevent sticking.

Reheating these patties is also a breeze. Perfectly crispness is achieved by spritzing cooking spray onto each side of the patty and heating in a frying pan over medium heat. Another option is to heat them in the oven. Preheat the oven 180 degrees C (350 F) , place patties on an oven tray lined with baking paper, spritz cooking spray and bake for approximately 8-10 minutes until golden brown.

Don’t have enough room in your fridge? These delightful bites are also ideal for storing in the freezer for up to a month. Place each patty between layers of baking paper in an airtight container, and pop them into the freezer. To reheat frozen patties: defrost overnight then follow reheating instructions given prior.

Now, isn’t that truly handy?

Tips for Perfect Results

 These veggie burgers are so full of flavor that even meat-eaters won't be able to resist.
These veggie burgers are so full of flavor that even meat-eaters won’t be able to resist.

When it comes to making pumpkin hash browns, there are a few tips to keep in mind that will help you achieve the perfect crispy-on-the-outside, soft-on-the-inside patty. Here are some tips and tricks that have worked for me.

Firstly, as tempting as it may be, avoid flipping the hash browns too early. Allow them to cook on one side until they are golden brown before attempting to flip them over. This will help prevent them from sticking to the skillet or breaking apart.

Secondly, use an olive oil-flavored cooking spray to coat the skillet instead of pouring olive oil directly into the pan. This will help ensure the hash browns don’t turn out greasy and will also reduce overall calories and fat content.

Next, don’t be afraid to get creative with your mix-ins. Adding chopped spring onions or shallots can give an extra depth of flavor, while using quinoa or chickpeas instead of black or cannellini beans can add a unique texture and flavor experience.

In addition, be sure to slightly undercook the pumpkin puree mixture before shaping the patties. As the patties cook in the skillet, they will continue to cook through and this will help prevent them from turning out dry or mushy.

Finally, if you want an extra kick of flavor, try mixing in chipotle seasoning or drizzling some spicy aioli sauce over your finished pumpkin hash browns. These little touches can really take your dish to the next level.

Remembering these tips and tricks can help make your pumpkin hash browns not only flavorful but also perfectly cooked every time.

Bottom Line

In conclusion, these pumpkin hash browns/vegetarian pumpkin burgers are a delight for vegans, health enthusiasts, and any food lovers out there. Whether you are in the mood for a quick breakfast or a hearty dinner, this recipe is perfect for you. With simple yet flavorful ingredients, these potato patties are easy to make and can be prepared in advance for those busy days.

Additionally, by incorporating vegan gluten-free options such as white beans or quinoa, it is an excellent source of protein and fiber. This recipe is also very versatile and allows for many substitutions and variations according to one’s taste preferences.

Moreover, these vegan hash browns/pumpkin burgers pair well with a wide variety of sides or toppings and are perfect for any occasion. You can serve them with zesty salsa or pair them with creamy guacamole for additional flavor.

Therefore, whether you’re a dedicated vegan or simply trying to limit your calorie intake while enjoying delicious food, this pumpkin hash browns/vegetarian pumpkin burger recipe is definitely worth a try. It could become your new favorite dish!

Pumpkin Hash Browns / Vegetarian Pumpkin Burgers

Pumpkin Hash Browns / Vegetarian Pumpkin Burgers Recipe

Found this recipe in a Weight Watches Magazine Nov/Dec 2006 edition. They called them pumpkin hash browns but they are more like pumpkin patties. The patty could also be used for a Vegetarian Burger. They recommended Weight Watchers cottage cheese but I think low fat cottage cheese would be alright. Because I don't like eggs, I used 'Egg Like' which is an egg replacer. I skipped the 'garnish step' and serve them with to tomato sauce.
No ratings yet
Prep Time 20 mins
Cook Time 25 mins
Cuisine Vegetarian
Servings 12 patties
Calories 97.9 kcal


  • 500 g butternut pumpkin, peeled, deseeded and coarsely grated
  • 1 1/4 cups cottage cheese
  • 3 eggs, lightly beaten
  • 1 brown onion, coarsely grated
  • 4 spring onions or 4 green shallots, trimmed and finely chopped
  • 1 cup whole wheat flour (Known as wholemeal plain flour in Australia)
  • salt & pepper, to taste
  • olive oil flavored cooking spray


  • 30 g baby spinach leaves
  • 60 g low-fat ricotta, fresh


  • Combine pumpkin, cottage cheese, eggs, brown onion, spring onions and wholemeal plain flour in a large bowl. Season with salt and pepper.
  • Heat a large non-stick frying pan over medium-high heat.
  • Spray with oil. Shape 1/4 cup quantities of pumpkin mixture into patties. Place around edge of pan, allowing room for them to expand. Cook for 3 minutes or until golden brown. Turn and cook for a further 2 - 3 minutes or until golden. Transfer to a plate.
  • Repeat last step until remaining pumpkin mixture is complete.
  • To finish, arrange spinach on serving plates. Place two patties on each plate. Sprinkle ricotta on top and serve.

Add Your Own Notes


Serving: 1232gCalories: 97.9kcalCarbohydrates: 14.2gProtein: 6gFat: 2.5gSaturated Fat: 0.8gCholesterol: 50.2mgSodium: 102.4mgFiber: 2.2gSugar: 2.1g
Keyword < 60 Mins, Australian, Breakfast, Brunch, Camping, Cheese, Inexpensive, Lunch, Stove Top, Vegetable
Tried this recipe?Let us know how it was!

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