Lightened Up Raw Pecan Pumpkin Butter

1 cup raw pecans, soaked
1 cup almond milk
3/4 cup pureed pumpkin
2 Tbs chia seeds
1 Tbs coconut oil
2 tsp vanilla
1 1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
2-3 Tsp maple syrup

Place pecans in a bowl and cover with water by a couple inches. Let pecans soak for a few hours. Drain and rinse the pecans well and then place in the blender.  Add the remaining ingredients to the blender and blend on the highest speed until the dip is smooth. Add sweetener to taste. Serve with apples or pear slices. Store leftover dip in the fridge for 1-2 weeks.

From www.ohsheglows.com

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Vegan Pumpkin Muffins

Dry Ingredients:

  • 2 cups spelt flour
  • 1 tsp salt
  • 1 Tbsp baking powder
  • 2 tsp cinnamon
  • 1/2 cup sucanat (or brown sugar)

Wet Ingredients:

  • 1 1/4 cups pumpkin puree (canned, unsweetened)
  • 1/4 cup almond milk
  • 1 tsp vanilla extract
  • 1 Tbsp apple cider vinegar
  • 1/4 cup maple syrup
  • 1 flax egg (1 Tbs ground flax seed + 3 Tbs water)*
  • 1/3 cup applesauce
  • 3 Tbsp coconut oil, melted (optional)

Directions:

Combine the dry ingredients in a large mixing bowl. Fold in the wet ingredients. Pour the batter into 12 lined muffin tins. Bake at 350 degrees for 20-25 minutes or until the outside is toasty to touch and the inside is baked through. Allow to cool. Store at room temperature for a day, or in the refrigerator for a few days.

*Here is a great tutorial on how to make a successful flax egg. Note: you can use a regular egg instead, if not vegan.

From www.kblog.lunchboxbunch.com

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Autumn Chili

  • 1 (15 oz) can pumpkin puree
  • 1 (15 oz) can tomoato sauce
  • 32 oz vegetable broth
  • 3 cups almond milk
  • 4 cloves garlic, minced
  • 2 Tablespoon chili powder
  • 2 teaspoon ground cumin
  • 2 teaspoon dried oregano
  • 1 teaspoons ground cinnamon
  • 1 teaspoons ground nutmeg
  • ¼ teaspoons ground cayenne pepper
  • 1 Tbs salt
  • 1 onion, diced
  • 3 large sweet potatoes, peeled and chopped into bite-size pieces
  • 4 apples, peeled and chopped into bite-size pieces
  • 5 carrots, chopped into bite-size piece
  • 2 cups peeled and chopped butternut squash
  • 3 (15 oz) cans organic black beans, drained and rinsed

Place all ingredients in a cock pot and and set on high 4-5 hours, or on low 6-8 hours.

Note: This chili can also be made on the stove top instead of in a crock pot. Simply add all ingredients to a large stockpot and bring to a boil. Then turn down the heat to medium and cook for at least 1 hour. The longer the flavors have to combine, the better!

Adapted from www.tastykitchen.com

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Pumpkin Cheesecake

Crust:

1/2 cup (1 stick) butter, softened
1/2 cup honey granules (or sugar)
2 eggs
2 cups flour
1/4 tsp salt

Cream the butter and honey granules until light and fluffy. blend in the egg; add the flour and salt, mix well. Press dough on the bottom of a greased 9″ x 13″ baking dish. Poke the dough with a fork to eliminate air bubbles. Bake at 400 degrees for 10-12  minutes; cool.

Filling:

1 can (1 1/2 cups) pumpkin purée
3 (8-0unce) packages cream cheese, softened
6 Tbs  butter, softened
1 1/2 tsp vanilla extract
1 1/2 tsp cinnamon
3/4 tsp nutmeg
1/4 tsp salt
3/4 cup powdered sugar (I use honey granules ground fine in a blender)

  1. In the bowl of a stand mixer, beat the softened butter and the cream cheese until smooth. Scrape down the sides of the mixer.
  2. Add pumpkin purée and mix to combine. Add vanilla, cinnamon, nutmeg, and salt and combine until smooth. Reduce speed to medium low and add sugar 1/4 cup at a time; beat until smooth.
  3. Transfer pumpkin mixture to prepared pan, spreading it out evenly over the cooled crust.
  4. Cover and chill until set, about 6 hours, or overnight. Remove outer ring of pan. Cut into slices and serve topped with Homemade Whipped Cream if desired.

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Pumpkin Granola

A flavorful fall treat!

8 cups rolled oats
1/2 cup walnuts, chopped
1/2 cup raisins
1/2 cup wheat germ
1/4 cup pumpkin seeds
1 cup sucanat (or brown sugar)
1 Tbs cinnamon
1/4 tsp salt
1/2 cup butter (1 stick)
3/4 cup pumpkin puree
1/4 cup maple syrup
1 Tbs vanilla extract

Combine the oats, walnuts, raisins, wheat germ, pumpkin seeds, sucanat, cinnamon, and salt in a bowl. Melt the butter in a saucepan over medium heat, add remaining ingredients and stir until combined. Pour over the oats and stir. Spread out on dehydrator sheets and dehydrate for 3 hours at 155 degrees.

-Oven-Baked Version-

Omit the raisins. Spread evenly on two 15″ by 11″  jelly roll pans lined with parchment paper. Bake at 300 degrees for 30 minutes, or until crispy (Stirring every 15 minutes). Cool; add the raisins and mix.

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