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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.

Pumpkin soup, served in a pumpkin

1. Pumpkin Mac n' Cheese: Savory, Creamy, Comforting, Plant based. Yes Please! - (Minimalist Baker)

a pot of pumpkin mac n' cheese

  • 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)

pumpkin potato gnocchi

  • 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.

mushroom pumpkin risotto

  • 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)

instant pot pumpkin lasagna soup

  • 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)

pumpkin smoothie

  • 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)

plant based pumpkin chocolate brownies

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)

plant based pumpkin cheesecake bars

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?

Get in touch with me!

Email: steph@bewellwithsteph.com

Instagram: @bewellwithsteph_

As always... Discovery Calls are FREE :) Make an appointment & let's see if I could support you, too!


You are worthy of living and capable of creating a healthy lifestyle you love. 🤍

 
 
 

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