October is over, and you can no longer get a PSL from your local coffee shop. Luckily, we’re here to provide a recipe where you can replicate the famous cozy fall beverage. You won’t have to wait for the calorically-dense sugary drink any longer!

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This pumpkin soup is the perfect recipe for fall. The inherent sweetness of the kabocha squash forms a harmonious marriage with the herbaceous thyme. It’s amazing that a soup with only eight ingredients can taste so delicious.

Chapters:
0:04 Ingredients
0:09 Garlic, Chopped
0:17 Yellow Onion, chopped
0:28 Ginger, Minced
0:33 Red Bell Pepper
0:39 Kabocha Squash
0:53 Add Ingredients to Pot
1:03 Add Coconut Cream
1:09 Add Squash to Pot
1:23 Blend
1:27 Bon Appetit

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Looking for an easy fall-inspired spread that you can easily make in a slow cooker? Well, you just found your recipe! This homemade pumpkin butter warming, spiced, and made with seven simple ingredients, including pumpkin pie spice, 100% pumpkin puree, vanilla extract, and more. Just like apple butter, pumpkin butter has a rich, creamy, and subtly tangy flavor is complemented by sugars.

Regarding the nutritional flavor profile, this is not the healthiest thing on the planet to consume. It is, however, homemade and free of artificial flavors and ultra-processed ingredients. Canned pumpkin puree is an excellent source of fiber and vitamin A, but make sure to buy that instead of pumpkin pie filling. One cup of cooked pumpkin, for example, contains about 49 calories, 12 grams of carbohydrates, 3 grams of fiber, and 7 grams of sugar. It also contains vitamins C & E, potassium, and iron.

Even though this homemade pumpkin butter calls for a specific amount of sugar, you can opt for less if you want to watch your sugar intake. Because this recipe cooks in the slow cooker, the flavors will infuse beautifully and it will still spread like a luxurious, soft butter once it cools. You can also add other nutritious ingredients like chia seeds or raw nut butter, but that may affect the spreadability and texture of the pumpkin butter.

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Leave the butter and eggs in the fridge because you won’t be needing them for this recipe. This pumpkin bread is 100% vegan and brims with flavor. Each bite is soft, moist, and straight up delicious. Plus, it is pumpkin bread, which is the perfect dessert during the fall season. And the best part is that it is not overpowering or loaded with sugar.

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Leave the butter and eggs in the fridge because you won’t be needing them for this recipe. This pumpkin bread is 100% vegan and brims with flavor. Each bite is soft, moist, and straight up delicious. Plus, it is pumpkin bread, which is the perfect dessert during the fall season. And the best part is that it is not overpowering or loaded with sugar.

A common question about pumpkin bread, or pumpkin desserts, is whether or not you want to use fresh or canned pumpkin. You just have to keep an eye out when you purchase canned pumpkin. You don’t want pumpkin pie filling because that is loaded with preservatives, sugars, and unhealthy fats. When you purchase 100% pumpkin puree in a can, the only ingredient should be pumpkin. This type of pumpkin can be thicker and more dense than fresh pumpkin puree you make yourself. You can make your own pumpkin puree by clicking here, if you so choose.

Pumpkin bread is very easy to make because once you mix everything in a bowl, you pour it into a loaf pan, bake, and then remove when done baking. When you whisk the ingredients together, make sure that there are no lumps. You want a smooth consistency in the dough in order to have the best pumpkin bread ever.

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When you see a blended bowl of frozen fruit, your mind immediately goes to acai bowl. It’s an incredibly trendy and healthy breakfast dish, but sugary granola and lots of honey can make it less healthy. A smoothie bowl shouldn’t be a sugar overload; rather, it should be a way to add superfoods and refreshing fruits to your day. That’s why many dietitians agree that smoothie bowls can be excellent breakfast options for health conscious people.

The base of this smoothie bowl is the only part of the recipe you should follow. The toppings are entirely up to you. We’ll detail a couple in this description, but we won’t list them as optional toppings in the recipe ingredient list. There are too many options! It’s always beneficial to include some fresh fruit on top of your smoothie bowl. A combination of sliced bananas, blueberries, raspberries, or strawberries is wonderful, but you also need to invite texture to the party. An easy way to do that is by adding raw nuts and seeds. Raw pumpkin seeds, almonds, walnuts, chia seeds, or hazelnuts are all excellent options. If you choose to use raw nuts, it’s best to give them a rough chop before topping your smoothie bowl.

The last thing to remember about making a smoothie bowl is that you want the base to be thick. It should not be thin because nobody wants to eat a soupy smoothie bowl. The texture should be akin to that of raw vegan ice cream or sorbet. Peel, chop, and freeze the bananas overnight, and make sure to choose ripe bananas for the best flavor. You can use a blend of frozen berries, or you can use one single berry that you prefer. Just make sure that they are frozen prior to blending. Add these frozen ingredients with the liquid and raw almond butter to the blender and blend until you get your desired consistency.

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It’s pesto time, cilantro pesto time to be exact. Basil is the primary pesto ingredient you know and love, but it’s perfectly acceptable, encouraged even, to change up recipes for different flavor profiles. That’s exactly what this dish does! The pepitas, pumpkin seeds, provide body to the pesto and the cilantro makes it feel like you’re eating clean. Plus, the beautiful combination of bright orange carrot noodles and rich, green pesto sauce makes your mouth water.

This is the type of recipe that gets you away from your typical everyday eating. After eating a plate or bowl of these pesto carrot noodles, you’ll feel ready to take on the world. This is because nutrient-dense foods like fruits and vegetables contain fiber, protein, complex carbohydrates, and other micronutrients. The complex carbs slow the digestive process to keep your energy levels sustained, while the fiber creates a feeling of satiety, keeping you full between meals.

Pumpkin seeds happen to be a great filling and energizing snack, especially for people on the raw vegan diet. They also blend easily and lend their flavor to both energy bites or raw sauces. While these give the pesto sauce body, the flavor is going to come from the garlic, cilantro, lemon, sea salt, and jalapeño. Yes, you read that right, folks. This pesto contains jalapeño, meaning it packs some spice, which can actually help keep you warm on a raw diet. It’s truly an unusual dish, but it definitely surprises your taste buds, awakening them with powerful flavors. Let us know how you like it in the comments below.

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Some people say that the pumpkin craze has gotten out of hand. Everyone has an opinion; ours just so happens to be that we love pumpkin. Yes, it’s a squash, but it’s sweet, rich in fiber, and offers a lot of beta-carotene. You don’t necessarily have to use fresh pumpkin, though, as it can give the smoothie a very fibrous, grainy texture. That’s why this smoothie calls for pumpkin puree, which gives the smoothie a luscious texture.

The pumpkin and chai flavor combo maybe one of the best in the business. You can easily make chai seasoning with a few spices that you may already have in the spice cabinet. These are the spices that may not always get the love they deserve, but you have them just for this recipe. You’ll need cinnamon, cardamom, and ginger powder. If you want to add a dash of nutmeg or allspice, that will only enhance the chai flavor.

Although mixing pumpkin puree with the chai spices would be great on its own, you need a few more ingredients to bring the smoothie home. The banana adds sweetness and a creamy base, while the pecans give it the nuttiness that you crave. One could argue that blending the pecans into this smoothie makes it seem like you’re enjoying pumpkin pie filling and the crust. Lastly, you need some alcohol-free vanilla extract, a date, some ice cubes, and unsweetened almond milk for optimum creaminess.

Important Note: Do not buy pumpkin pie filling in the can. You want to buy 100% pure pumpkin puree, which does not contain added sweeteners, flavors, or excess fats. The pumpkin puree is pure pumpkin goodness, and it has a diverse nutritional profile too!

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Pumpkin carving season may be over, but the arrival of fall and winter squash has only just begun. Many people use interesting-looking squash for fall decorations, but then they discard them! What if you could enjoy every single part of the pumpkin or squash? Well, you can, and you no longer have to waste these precious fall produce items. 

According to the U.S. Department of Agriculture (USDA), Americans throw away about 30-40% of the food supply every year. Food waste ends up in landfills, creating the harmful greenhouse gas methane. Not only does this accelerate climate change, but it also is a driving force behind freshwater pollution. Pumpkins are the perfect example of food waste, given that people carve and discard or decorate and then trash. 

The truth of the matter is that pumpkins, the festive squash that they are, can be quite versatile. You can make pumpkin stews, soups, pies, and more, all the while reaping some impressive nutritional benefits. Pumpkins are excellent sources of fiber, beta-carotene, antioxidants, iron, magnesium, zinc, and more. Below, you’ll find several different ways to cook with pumpkin.

Roasted Pumpkin Cubes

Pumpkin has a naturally sweet and robust flavor, and roasting cubes creates beautiful caramelization. You can be very simplistic with your seasoning, but pumpkins do welcome herbs and spices with open arms. 

Ingredients:

• 1 whole sugar pumpkin
• 1 tablespoon olive oil
• 1/2 teaspoon sea saltInstructions:

Instructions:

• Preheat your oven to 425º F and line a rimmed baking sheet with parchment paper or silicone baking mat. 
• Cut the pumpkin in half and remove the strings and seeds. Reserve the seeds for the next recipe. 
• Using a vegetable peeler, remove the peel and then chop the pumpkin halves into cubes. 
• Spread the pumpkin cubes on the baking sheet in a single layer and season with olive oil and sea salt, or spices that you enjoy.
• Bake for about 15 minutes, remove from the oven, stir, and then return to the oven to bake for about 15-20 more minutes. 
• Remove from the oven when cubes are easily pierced with a fork. 

Roasted Pumpkin Seeds

With a diverse nutritional profile, pumpkin seeds are a great healthy snack option to satiate you between meals. You can season them simply or get creative, tossing them in coconut aminos, ginger, garlic, and onion powder before roasting.

Ingredients:

• 2 cups pumpkin seeds
• 2 teaspoons olive oil
• Sea salt and pepper, to taste

Instructions:

• Before you do anything, you have to thoroughly clean the pumpkin seeds, removing all orange strings. Dry the seeds completely, preferably overnight.
• Preheat your oven to 425º F and line a rimmed baking sheet with parchment paper or silicone baking mat.
• Place the seeds on the baking sheet and drizzle with olive oil and season with sea salt and pepper. Toss to combine and then place in the oven to bake for 15-20 minutes, stirring every 5 minutes or so.
• Remove from the oven and allow the seeds to cool completely. Store in an airtight container and eat within a week.

Roasted Pumpkin Halves

A classic and easy preparation, roasted pumpkin halves is a great entry point to cooking pumpkins. You can season each half how you please, depending on the recipe you want to make. If you want to puree the pumpkin for pie or soup, this is the perfect cooking method.

Ingredients:

• 1 whole sugar pumpkin
• 1 tsp olive oil
• Spices of your choosing

Instructions:

• Preheat the oven to 400º F and line a rimmed baking sheet with parchment paper or silicone baking mat.
• Cut the pumpkin in half and remove the seeds and strings. Once again, reserve the seeds for roasting.
• Brush the flesh of each pumpkin half with olive oil and season with your desired spices. 
• Pierce the skin of each pumpkin half with a knife in a few places. 
• Place each half on the baking sheet and bake until you can easily pierce the flesh with a fork (about 35-45 minutes). 
• Let the pumpkin cool thoroughly before handling. 

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Believe it or not, sweet potato makes for an excellent smoothie ingredient. It can take the place of banana in a variety of fall-inspired smoothies. The reason for this is because raw sweet potato has a thick and creamy consistency with an inherent sweetness. When adding sweet potato to smoothie, it works best if you peel, cube, and then freeze the cubes the night before you want to make the smoothie.

If you are familiar with sweet potato pie, you know that certain spices are essential. Nutmeg, cinnamon, and even ginger give the classic fall dessert an herbaceous warmth. For this smoothie, you will use pumpkin pie spice, which contains all of those spices, plus a couple more. Although almond butter isn’t a typical ingredient, it adds nuttiness and creaminess to this smoothie. One could argue that it helps this smoothie taste more like a traditional sweet potato pie! That’s for you to decide, though.

This smoothie also contains hemp seeds, which are rich in protein, fiber, and omega-3 fatty acids. They can be a little expensive, so you don’t have to add them if you don’t want to. Because they help to thicken the smoothie, add a touch less homemade almond milk if you omit the hemp seeds. If you love this recipe, please share it on social media and tag us!

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