Vegan Pumpkin Pie

Adapted from Post Punk Kitchen

INGREDIENTS:

• 1 9-inch pie cust
• 4 cups pumpkin puree
• 3/4 cup maple syrup
• 1/2 cup almond milk
• 4 teaspoons oil
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch ground cloves
• 2 tablespoons cornstarch
• 1.5 teaspoons agar powder

METHOD:

• Preheat oven to 350 degrees
• Combine pumpkin, maple syrup, almond milk, oil, spices, cornstarch and agar powder in food processor until very smooth
• Poor into pie shell
• Bake for about 90 minutes or until center looks semi-firm instead of liquidy
• Remove from oven and cool on rack for 30 minutes
• Chill for 4 hours before serving

White Bean Stew with Pumpkin and Kale

Adapted from Healthy Green Kitchen

INGREDIENTS:

• 2 cups dried white beans, soaked
• 2 bay leaves
• 1 onion
• 4 cloves garlic, minced
• 3 ribs celery,sliced
• 3 carrots, sliced
• 1/2 teaspoon salt
• 2 cups sugar or cheese pumpkin puree
• 1 bunch kale, stems removed and sliced
• 5 cups water

METHOD:

• Put beans in large soup pot, cover with water by 2 inches, bring to boil and boil for 10 minutes
• Skim off foam, lower heat, add bay leaves and 1/2 of the onion cut in wedge
• Simmer for an hour or until beans are tender; remove bay leaves and onion; drain
• Saute garlic and the other half of the onion, chopped, in oil
• Add celery and carrots and salt, saute 5 more minutes
• Add water and vegetables to beans and bring to a boil
• Stir in kale and pumpkin puree and continue cooking 20-30 minutes until vegetables are tender

Pumpkin Carrot Dog Cookies

INGREDIENTS:

• 3 cups old fashioned oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon cinnamon
• 1 cup pumpkin puree
• 2 eggs
• 1 tablespoon flax meal
• 2 grated carrots

METHOD:

• Grind oats in food processor until oat flour is formed; remove from food processor and set aside
• Grate carrots in food processor
• Leave carrots in food processor and change to mixing blade
• Add cinnamon, pumpkin, eggs and flax meal
• Process using pulse until just combined
• Add oat flour and whole wheat flour, process until ball of dough forms
• Roll out, cut with cookie cutters and bake on cookie sheet at 350 degrees for 40 minutes or until cookies start to turn brown
• Cool on racks

Pumpkin Oatmeal Cookies

Adapted from Post Punk Kitchen

INGREDIENTS:

• 1 cup unbleached flour
• 1 cup whole wheat flour
• 1 1/3 cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger
• 1/4 teaspoon cloves

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• 1/2 cup raisins
• 1/2 cup coconut
• 1/2 cup sunflower seeds
• 1 cup walnuts

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• 1 cup pumpkin puree
• 1/2 cup coconut oil
• 2 tablespoons agave nectar
• 1 teaspoon vanilla
• 3/4 cup sugar
• 1 tablespoon flax meal

METHOD:

• Combine dry ingredients in large bowl
• Process raisins and coconut in food processor until raisins start to chop up (takes a little time), add walnuts and sunflower seeds and process a little longer until everything is chopped
• Combine raisin mixture with dry ingredients
• Combine remaining ingredients in food processor
• Stir wet ingredients into dry ingredients until combined
• Drop by tablespoonful on cookie sheet about an inch apart
• Bake at 350 degrees for 14 minutes

Pumpkin Pie Slow Cooker Oatmeal

Adapted from Slender Kitchen

INGREDIENTS:

• 3/4 cup steel cut oats
• 1 cup pumpkin puree
• 1 1/2 cups soy or almond milk
• 1 1/2 cups water
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup agave nectar

METHOD:

• Combine all ingredients in a crock pot (this all fit into my small 6-cup crock pot)
• Set heat to low before going to bed
• In the morning stir, let sit for a few minutes uncovered to cool and thicken
• Serve with chopped nuts and drizzled with maple syrup

Pumpkin Cranberry Bread

Adapted from Baking Bites

INGREDIENTS:

• 2 cups pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup organic sugar
• 1/4 cup Earth Balance Coconut Spread
• 1 teaspoon vanilla extract

• 2 cups whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon allspice
• 1/8 teaspoon ground cloves
• 1/4 teaspoon salt

• 1 cup fresh cranberries, halved

METHOD:

• Preheat oven to 350 degrees and lightly grease loaf pan
• Beat wet ingredients together with hand mixer
• Whisk dry ingredients together
• Stir dry ingredients into wet ingredients, mixing only until just blended
• Stir in cranberries and pour batter into loaf pan
• Bake for 1 hour or until toothpick inserted into center comes out clean
• Cool in pan for 15 minutes; remove from pan and cool completely on wire rack

Super Moist Pumpkin Bread

Adapted from Allrecipes.com

INGREDIENTS:

• 3 1/2 cups whole wheat flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2/3 cup flaked organic unsweetened coconut

• 2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup coconut milk

METHOD:

• For pumpkin puree, place 1/2 of a cheese pumpkin cut side down in roasting pan and cover with foil; bake at 400 degrees for about 45 minutes or until soft; scoop pumpkin out of shell, cool and puree in food processor; makes about 6 cups - freeze extra
• Set oven to 350 degrees; grease and flour two 8 x 4 inch loaf pans
• In a large bowl, stir together flour, sugar, baking soda, spices, salt, and coconut
• In a separate bowl, beat with hand mixer on low until combined pumpkin, oil, applesauce and coconut milk
• Pour wet ingredients in with the dry ingredients and mix with a spoon just until combined
• Divide batter evenly between loaf pans
• Bake for 1 hour or until a toothpick inserted in center comes out clean
• Remove from oven, cover loaf pans tightly with foil and let steam for 10 minutes
• Remove foil, turn loaves out onto a cooling rack, tent loosely with foil and allow to cool completely