Pumpkin Heaven Recipes
PUMPKIN HEAVEN
Categories Cake Vegetable Dessert Bake Christmas Thanksgiving Quick & Easy
Yield 24 squares
Number Of Ingredients 9
Steps:
- Preheat oven to 350 Mix remainder of cake mix with ½ cup melted butter then add 1 egg (mix well) Press lightly into bottom of 9" x 13" pan Mix Muirhead Pecan Pumpkin Butter with 2 eggs and ⅛ cup of milk. Pour over cake mixture Mix 1 cup reserved cake mix with 1 tsp flour, ½ cup sugar, ½ cup soft butter and 1 tsp cinnamon Mix and crumble and spread over top of pumpkin layer Bake at 350 for 35 - 40 minutes until golden brown
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VEGAN PUMPKIN PIE - VEGAN HEAVEN
From veganheaven.org
4.7/5 (9)Estimated Reading Time 5 minsServings 10Calories 247 per serving
- Start by making the vegan pie crust. In a mixing bowl, combine flour, salt, sugar, and cinnamon.
- Transfer the flour mixture to a food processor. Cut the vegan butter or margarine into cubes and add them to the flour. Pulse several times. Don't overmix. The mixture should have pea-sized clumps of butter throughout.
- Now, add the ice water. Pulse again until the dough begins to come together. Again, make sure not to overmix.
- Take the dough out of the food processor and form it into a ball. You could drizzle the dough with a bit more ice cold water if needed. But be careful and don't use too much water. Cover the dough with plastic wrap and refrigerate for 1 hour.
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- Vegan Pumpkin Burger. This vegan pumpkin burger with lamb’s lettuce, mushrooms, pomegranate, and garlic mayonnaise is just perfect for fall! It’s super healthy and insanely delicious!
- Vegan Pumpkin Bread with Cranberries and Pumpkin Seeds. This vegan pumpkin bread with cranberries and pumpkin seeds is the perfect fall treat! Fragrant with pumpkin spice and chopped walnuts, this vegan pumpkin bread is a must when summer comes to an end!
- Savory Mushroom and Quinoa Stuffed Mini Pumpkins. If you’re looking for an appetizer to bring to a fall gathering, these mushroom and quinoa stuffed mini pumpkins by Rachel from Simple Seasonal are perfect!
- Kabocha Two Bean Chili. Tracy from Vanilla And Bean used kabocha for this vegan chili, which is a sweeter cousin of pumpkin. However, you can just use regular pureed pumpkin if you want.
- Vegan Pumpkin Cookies. These vegan pumpkin cookies with huge chocolate chunks are the perfect sweet treat for fall days! They’re super easy to make and they’re so incredibly delicious!
- Thai Pumpkin Soup. And of course I had to include a vegan pumpkin soup in this roundup of vegan pumpkin recipes! Doesn’t this Thai pumpkin soup by Jyothi from Curry Trail look delicious?
- Vegan Pumpkin Shiitake Tacos. These vegan pumpkin shiitake tacos by Abra from Abra’s Kitchen are a great combination of creamy pumpkin and earthy shiitake.
- Pumpkin Hummus. This pumpkin hummus with fresh parsley and sesame seeds is the perfect snack or appetizer for fall! It’s super delicious, packed with protein, and really easy to make!
- The Great Stuffed Pumpkin. This stuffed pumpkin recipe by Susan from The View from Great Island is a great side dish or vegetarian main course for Thanksgiving!
- Vegan Pumpkin Curry. This vegan pumpkin curry with chickpeas and kale by Melissa from Cilantro & Citronella is super nutritious and delicious. It’s easy to prepare and perfect for fall.
HEALTHY PUMPKIN RECIPES FOR EVERY MEAL OF THE DAY | WELL+GOOD
From wellandgood.com
- Vegan pumpkin muffins. Pair one of these vegan, gluten-free pumpkin muffins with your PSL and you'll be in pumpkin heaven. It's made with the warming spices that serve as the backbone of fall baking: cinnamon, ginger, nutmeg, pumpkin pie spice, and vanilla.
- Vegan pumpkin waffles with pumpkin spice syrup. Waffles are the perfect weekend breakfast and these ones bring all the fall vibes to the table. Pumpkin is pureed and blended with flour, alternative milk, and warming spices to make the batter.
- Pumpkin spice hummus with toasted walnuts and sage. Cook your pumpkin filling and combine it with hummus to give the protein-rich snack an added layer of flavor (and nutritional benefits).
- Calabaza en tacha (candied pumpkin) Candied pumpkin can be served as a sweet side dish or enjoyed on its own as a snack. The pumpkin is cooked with warming spices and brown sugar syrup.
- Pumpkin quinoa bowl. Besides the pumpkin, this hearty dish also has Brussels sprouts and quinoa—tons of gut-healthy fiber all in one meal. The pumpkin and quinoa are cooked together with vegetable broth and coconut milk, which makes the meal both creamy and slightly sweet.
- Roasted pumpkin salad. This is another recipe that uses both the pumpkin meat and the seeds, putting the squash fully to use. Simply roast the pumpkin slices and plate it with greens, the seeds, walnuts, pomegranate arils, and blue cheese.
- Pumpkin mac-and-cheese. When Candice Kumai brought in her famous pumpkin mac-and-cheese to the Well+Good offices (pre-COVID), it was gone in about 10 seconds—it's so good.
- Savory pumpkin casserole. This casserole is cheesy, rich, and will prime your body for bedtime. (Did you know the magnesium in pumpkins is linked to good sleep?)
- Pumpkin cookies with cream cheese icing. Pie isn't the only dessert you can make with pumpkin; the squash makes delicious cookies, too. These are made with cream cheese frosting, but the cookies themselves are so delicious they taste great without it, too.
- Pumpkin pie bars. These pumpkin pie bars are full of protein (from eggs) making them perfect for breakfast *or* dessert. The ingredients list is simple and the recipe is as easy as, well, pie.
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