Pumpkin Packed Recipe Pack!
Hey there, pumpkin lovers! Call me an eager beaver or maybe just wild about all things fall, but who can resist the warm embrace of pumpkin-flavored everything? So, if you find yourself itching to break out the pumpkin puree before the leaves officially hit the ground, you're in good company. Here's a slightly early, yet entirely irresistible, pumpkin recipe adventure to make the most of the cozy comforts that fall has to offer.

1. Pumpkin Mac n' Cheese: Savory, Creamy, Comforting, Plant based. Yes Please! - (Minimalist Baker)
1 (2-3 lb) sugar or pie pumpkin (or sub 2 cups (450 g) canned pumpkin puree*)
1 Tbsp avocado or coconut oil
2 cloves garlic*
2 Tbsp arrowroot starch
1-1 1/4 cup unsweetened plain almond or rice milk
1/2 tsp sea salt
2-3 Tbsp chopped sage or thyme
4-5 Tbsp nutritional yeast
3-4 Tbsp vegan parmesan cheese
1/4 tsp pumpkin pie spice
1/4 tsp red pepper flake or cayenne pepper
Get the full recipe here.
2. Potato Pumpkin Gnocchi: What's even better is this recipe is completely made in one pot! (Nora Cooks)
1 tablespoon olive oil
4 cloves garlic, minced
16 ounces gnocchi
13.5 ounce can full fat coconut milk
1/3 cup vegetable broth
1 cup pumpkin puree
1/2 teaspoon dried sage
1/2 teaspoon dried thyme
1/2 teaspoon salt more or less to taste
few shakes ground black pepper
2 cups loosely packed chopped kale or spinach
Get the full recipe here.
3. Mushroom & Pumpkin Risotto: Another one-pot recipe! (Lavender & Macarons)
5 oz Shiitake mushrooms (see the notes)* stems removed, caps thinly sliced
4 tablespoon olive oil divided
2 cloves garlic finely minced
¾ c pumpkin puree
3-4 c vegetable broth
1 c Arborio rice
½ c vegan Parmesan cheese grated
1 shallot minced
¾ teaspoon salt divided
¼ teaspoon pepper
4 tbsp Italian parsley chopped
Get the full recipe here.
4. Instant Pot Pumpkin Lasagna Soup: YES you read that right. Instant pot. Pumpkin. Lasagna. Soup. YUM! (Rainbow Plant Life)
1 1/2 tablespoons olive oil
1 large yellow onion, diced
3 medium/large carrots, diced
6 cloves garlic, minced
4 cups vegetable broth
1 cup reduced-fat coconut milk
1 (15-ounce) can of chickpeas
8 pieces lasagna noodles broken
1 1/2 teaspoons kosher salt
Black pepper to taste
2 tablespoons nutritional yeast
2 bay leaves + a few sprigs each of parsley, oregano, thyme, tied tightly with kitchen twine
1 (15-ounce) can pumpkin puree
1/2 cup tomato sauce
Get the full recipe here.
5. Pumpkin Smoothie: Pumpkin spice to start your day off right! (A Virtual Vegan)
1 cup (218 grams) pumpkin puree
1 medium frozen banana
1 cup (240 ml) plant-based milk
1 heaping tablespoon nut or seed butter , such as almond, peanut, cashew, sunflower or pumpkin seed butter
¾ teaspoon pumpkin spice , (or a scant ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg & a a small pinch cloves)
1 small pinch sea salt
(OPTIONAL) 1 tablespoon maple syrup , or 1 medjool date
Get the full recipe here.
6. Plant Based Pumpkin Chocolate Brownies: My mouth is watering! I can't wait to try this. (Minimalist Baker)
Brownie Batter:
⅔ cup vegan butter
½ cup brown muscovado sugar
¾ cup (160 g) granulated sugar
4 teaspoon vanilla extract
⅓ cup + 2 tbsp plant milk
⅓ cup (160 g) all-purpose flour
1 cup (80 g) cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup (80 g) dark chocolate
For pumpkin swirl batter
½ cup (100 g) pumpkin puree
¼ cup (55 ml) almond milk or other plant milk
½ teaspoon orange zest
1 teaspoon orange juice freshly squeezed
2 tablespoon olive oil or other vegetable oil
3 teaspoon vanilla extract
⅛ cup (28 g) granulated sugar
⅔ cup (85 g) all-purpose flour
1 teaspoon pumpkin pie spice or mixed spice
1 teaspoon cinnamon
¾ teaspoon baking powder
1 pinch salt
Get the full recipe here.
7. Pumpkin Cheesecake Bars - I really need to get out of the dessert section! (Rainbow Plant Life)

Crust:
1 cup unsalted walnuts and pecans
20 ginger snap cookies
Pinch of sea salt
5 tbsp unsweetened cocoa powder
2 tablespoons melted coconut oil
Cream Cheese Filling
1 cup raw cashews (soaked 8 hr)
1/2 cup solidified coconut cream
1 cup vegan cream cheese, softened
1/3 cup pure maple syrup
2 1/2 tablespoons lemon juice
2 1/2 tablespoons melted coconut oil
1 1/2 tbsp arrowroot powder/cornstarch
2 teaspoons pure vanilla extract
1/4 teaspoon fine sea salt
Pumpkin Cream Cheese Filling
1 1/4 cups pumpkin purée
2 tablespoons pure maple syrup
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg, freshly grated recommended
1/2 teaspoon allspice
Get the full recipe here.
Happy Fall! Want more recipes like this?
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Email: steph@bewellwithsteph.com
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