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Vegan Pumpkin Pierogi

Try this recipe for Vegan Pumpkin Pierogi for a unique fall dinner that’s easier to prepare than you’d think! Filled with savory, spiced squash puree and creamy cashew cheese, this is a perfect dish for entertaining on a cozy fall evening.

plate of vegan pumpkin pierogi with yogurt on wood table

What is in pumpkin pierogi?

Similar to more traditional styles of pierogi, this recipe involves a basic (unleavened) dough that is then rolled and cut into circles. These are folded into half moon-shaped dumplings stuffed with a savory squash filling. Once stuffed and sealed, pierogi are boiled and pan-fried to serve. To make this recipe, you’ll need:

  • Flour, salt, and neutral oil for the dough
  • Pumpkin puree, cashew parmesan, brown sugar, cinnamon, and nutmeg for the filling

Even though there is brown sugar featured here, trust me that it does not lend much sweetness to the final pierogi. Rather, this helps to balance the spices we’re including.

a close up shot of a plate of vegan pierogi

Tips For Making Pierogi That Are Vegan

The main substitute needed to ensure these pierogi are dairy-free is the elimination of cheese/dairy. This is simple enough! We’ll use one of my most versatile recipes, cashew parmesan, to make this happen. Cashew parm is something I always have on hand. To make it, simply pulse in a food processor 1 cup raw cashews, 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. I keep it stored in a sealed jar in the fridge for a few months, where it makes so many dishes (especially pizza and pasta) all the better.

While some people find that using milk to seal the pierogi helps to keep it closed, I have not found this essential. Instead, use the tines of a fork to press down the rounded edges of the dumplings (like you would for a pie crust).

a fork drizzling honey on top of a plate of pumpkin pierogi

Possible Substitutions for This Recipe

Cooked sweet potato or butternut squash puree would be nice substitutes for pumpkin.

I have not tried a gluten-free version of the dough, but would think a store-bough 1-for-1 flour would be the best place to start.

I like serving these with coconut yogurt, but something like a cashew sour cream would also be tasty.

Fried sage would be an excellent complement to the fall flavors we’ve got going on – I of course did not have any when photographing these or would have loved that addition!

Similar Recipes to Try Next (More Pierogi and Squash Dishes)

Quinoa Stuffed Honeynut Squash

Pumpkin-Shaped Gnocchi

Cheesy Potato Vegan Pierogi

Sage Brown Butter Sauce with Butternut Ravioli

a fork taking a pierce of pumpkin pierogi off of a plate
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plate of vegan pumpkin pierogi with yogurt on wood table

Vegan Pumpkin Pierogi


  • Author: Emily
  • Total Time: 33 minutes
  • Yield: 25 pierogi 1x
  • Diet: Vegan

Description

Try this recipe for Vegan Pumpkin Pierogi for a unique fall dinner that’s easier to prepare than you’d think! Filled with savory, spiced squash puree and creamy cashew cheese, this is a perfect fish for entertaining on a cozy fall evening. 


Ingredients

Units Scale

For pierogi dough:

  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 cup water
  • 1/2 neutral oil, like avocado

For pumpkin filling:

  • 1 1/4 cup pumpkin puree
  • 1/4 cup cashew parmesan (see notes for recipe)
  • 1/4 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 TBS brown sugar
  • Vegan butter, to pan fry
  • Optional ingredients for serving: Truffle honey, coconut yogurt, parsley, fried sage

Instructions

  1. To begin, combine flour, salt, water, and oil in a large bowl and mix until incorporated. Using both hands, knead mixture together until the dough comes together, looking smooth and soft. This should take 5-6 minutes. Remove the dough ball, add some oil to the sides and bottom of the bowl, place dough ball back in, and cover with a towel. Let dough rest at room temperature for 30 minutes (this will relax the gluten strands making it easier to roll). Alternatively, this dough can be made ahead and refrigerated for a couple of days. If you take this route just be sure that the dough has time to come to room temperature before rolling. This will help with elasticity.
  2. In a medium bowl, mix together pumpkin, parm, salt, cinnamon, nutmeg, and brown sugar. 
  3. On a lightly floured surface, roll out your now-rested dough. Using a medium sized glass or circle cutter, cut as many 3-inch circles as you can. Re-roll remaining dough if needed. To assemble pierogi, add 1-2 TBS pumpkin to the side of one circle of dough. Carefully fold the other side up and over the filling, trying not to break it.  Press down very firmly with a fork so that the edges remain intact. Refer to the photos above for the ideal shape. Repeat with all remaining dough circles (you may have leftover filling). Once all pierogi are shaped, add to a large tray and place in the fridge or freezer for a few minutes while you bring a large pot of water to boil.
  4. Once water is boiling, carefully drop one pierogi a time into boiling water. Try not to add more than 4, as they may stick together. Carefully stir to ensure they do not get stuck to the bottom of the pot. Let boil 3-4 minutes, until they float. Remove with a slotted spoon and set aside.
  5. If you plan to eat right away, melt 2 TBS of vegan butter in a skillet and pan-fry each pierogi for 3-4 minutes per side, until crispy and golden. If you’d like to eat them later, store in the freezer (in a single layer so they do not stick together) and pan-fry once you’re ready to enjoy. 
  6. To serve, plate with toppings of choice and enjoy!

Notes

To make cashew parmesan: Pulse in a food processor 1 cup raw cashews. 1/2 tsp garlic powder, 3 TBS nutritional yeast, and a pinch of salt. Stored in a sealed jar in the fridge for a few months. 

  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Category: Dinner
  • Method: Boiling
  • Cuisine: Polish

Nutrition

  • Serving Size: 1 pierogi
  • Calories: 108 calories
  • Sugar: 0.8 grams
  • Sodium: 77.4 milligrams
  • Fat: 5.5 grams
  • Saturated Fat: 1.2 grams
  • Unsaturated Fat: 4.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 12.9 grams
  • Fiber: 0.8 grams
  • Protein: 1.8 grams
  • Cholesterol: 0 milligrams
Portrait of Emily Meyers, founder of Garlic Head

About the Author

Emily (Frigon) Meyers is the founder of Garlic Head, a plant-based recipe website for all eaters who want to easily, affordably, and sustainably incorporate more vegetables into their diets while saving time and money. She is a lifelong vegetarian and 10+ year vegan. Garlic Head does not focus on labels - it focuses on creating food that everyone can enjoy.

Emily earned a certificate in Plant-Based Nutrition from Cornell University along with degrees in Economics, Spanish, and Global Sustainability from the University of Pittsburgh. She has been featured on numerous podcasts and websites including The Food Institute, VegNews, Buzzfeed, and the Boston Globe.

Meet Emily here.

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