Pumpkin Stuffed Shells With Sage Cream

BY : PUBLISHED : October 20th, 2015 UPDATED: August 5th, 2022

It's Fall and time for all pumpkin everything! This sweet and savory dish is easier to make than you'd expect and taste even better the next day. Leftovers for the best! So get some shells and get to stuffing!

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The recipe is in four parts:

The shells, tofu ricotta, pumpkin filling, and sage cream.

Pumpkin Shells 2 1 scaled

Pumpkin Stuffed Shells With Sage Cream

Stephanie Lundstrom
his sweet ans savory dish is easier to make than you’d expect and taste even better the next day. 
5 from 1 vote
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Dinner
Cuisine Italian
Servings 6 servings
Calories 209 kcal
DIET Vegan


  • ½ package of large shells

For the Tofu Ricotta

  • 14 ounces of extra firm tofu, pressed
  • ½ teaspoon of salt
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried oregano
  • 1 Tablespoon of nutritional yeast
  • 1 Tablespoon of cornstarch mixed with 1 Tablespoon warm water
  • 1 Tablespoon of lemon juice
  • Pepper to tatse

For The Pumpkin Filling

  • 1 can of pumpkin
  • ¼-1/2 teaspoon of salt
  • ¼ teaspoon of nutmeg
  • 1/16 teaspoon of ground cloves
  • 1 teaspoon of maple syrup
  • ½ teaspoon of smoked paprika

For the Sage Cream

  • 1 cup of cashews soaked and drained (soaked at least 2 hours)
  • ¾ cup of non dairy milk
  • 1 Tablespoon of miso paste
  • ¾ teaspoon of garlic powder
  • ¼ cup of fresh sage, roughly chopped


  • Cook shells until done, drain and set aside
  • For the Tofu Ricotta You're tofu should be pressed, meaning you have gotten out as much water as you can. This can be done by gently squeezing it then wrapping it in paper towels or dish towels with a book on top for 30 minutes. Or just squeeze out what ya can and move on!
  • Add all tofu ricotta ingredients together, combine and set aside. This is tofu, crumbled up with your hands, cornstarch and water, salt, basil, oregano, nutritional yeast, lemon juice, and pepper.
  • For the Pumpkin Filling, combine it's ingredients and set aside. This is the pumpkin, salt, nutmeg, cloves, maple syrup, and smoked paprika.
  • Fill shells with tofu ricotta and pumpkin fillings then put in the over for 15 minutes at 350° While that cooks, make your sage cream.
  • For the Sage Cashew Cream blend until smooth all it's ingredients and set aside. This is the soaked and drained cashews, milk, miso, garlic power, and fresh sage.
  • Once shells are done, drizzle with Sage Cashew Cream and...


Leftovers taste even better than the first night!


Calories: 209kcalCarbohydrates: 18gProtein: 11gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 486mgPotassium: 444mgFiber: 4gSugar: 5gVitamin A: 11116IUVitamin C: 4mgCalcium: 98mgIron: 4mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.


About Stephanie Lundstrom

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