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A stack of pumpkin manicotti on a white plate with mushrooms, pecans, and a brown butter sauce on top and a gold fork on the plate with shiitake mushrooms and pumpkins on the side of the plate

Manicotti Stuffed with a Vegan Pumpkin Cream Filling

This decadent and delicious recipe comes together in less than 45 minutes, yet it looks like you spent hours in the kitchen!
Course Entree, Main Course
Cuisine Italian, Vegan
Keyword pumpkin manicotti, stuffed manicotti, vegan stuffed manicotti
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 463 kcal
Author Linda Meyer


  • 1 8 oz box of manicotti shells


  • 1 cup soaked cashews
  • 2 tbsp cashew milk
  • 1 15 oz can pumpkin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp Dried Italian seasoning
  • 3 cloves blanched garlic

Mushroom Topping

  • 8 tbsp vegan butter
  • 1/4 cup chopped walnuts
  • 2 cloves minced garlic
  • 2 tbsp minced sage
  • 2 tbsp minced thyme
  • 1 cup sliced shiitake mushrooms
  • 1/2 tsp sea salt or to taste


  1. Preheat oven to 350°F (176°C)


  1. Bring a small pot of water to a boil. When the water is boiling add the cashews and boil for 15 to 20 minutes, or until they’re puffy and soft. Add the garlic cloves for the last two minutes of boiling to blanche.
  2. Drain the cashews and garlic and rinse in cool water. Put them in a food processor or the blender and add the cashew milk, pumpkin, and seasonings and process until smooth and creamy. This should be a thick sauce, not runny.


  1. Bring a large pot of water to a boil. When the water is boiling, salt the water with approximately 2 tbsp (30 g) of sea salt. This is optional but it yields a great pasta.
  2. Boil the manicotti until al dente according to box instructions, and drain and spread the noodles out in a baking dish.


  1. Heat a large skillet on medium high heat and toast (shake the pan frequently to prevent burning) the pecans or walnuts until they release their oil and are aromatic, approximately three minutes to five minutes. They should be slightly browned.
  2. Remove the nuts from the pan and add the butter. When the butter is melted and lightly bubbling, add the mushrooms and saute for about five minutes, or until they release their water and begin to brown. Add the garlic and herbs, salt and pepper, and the nuts and stir to combine. Cook for another two minutes.


  1. Fill a pastry bag or a large plastic bag with a corner cut out with the pumpkin filling and squeeze it into the manicotti shells until full.
  2. Evenly top with the mushroom mixture and cover with foil and bake for 15 minutes, or until the filling is hot in the center.
  3. Enjoy!

Recipe Notes

The Nutrition Facts are an estimate only.

Nutrition Facts
Manicotti Stuffed with a Vegan Pumpkin Cream Filling
Amount Per Serving
Calories 463 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Sodium 330mg14%
Potassium 561mg16%
Carbohydrates 50g17%
Fiber 6g25%
Sugar 6g7%
Protein 11g22%
Vitamin A 12645IU253%
Vitamin C 7.9mg10%
Calcium 78mg8%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.