In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it. Please check them out for more great ideas!
Being vegan doesn’t mean you have to have to miss out on one of the best traditional desserts around the holidays. Additionally, you might not have enough time to make your own vegan pumpkin pie and just want to buy it from the store. That’s why we’ve found where to buy vegan pumpkin pies and come up with the list below! We highly recommend checking out the list below, but it is possible to buy vegan pumpkin pies from FreshDirect.com, UnrefinedBakery.com, Whole Foods, Star Seed Bakery, and RaisedGlutenFree.com to name just a few!
1/2-3/4 cup pumpkin puree not pumpkin pie filling*
1/4 cup granulated sweetener of choice I used coconut palm sugar
Cinnamon to taste optional
1/4 cup dairy free chocolate chips optional**
Preheat the oven to 350 and grease a large cookie sheet or baking tray and set aside.
In a large mixing bowl, combine the coconut flour, pumpkin puree, granulated sweetener and cinnamon mix well. If using chocolate chips, mix those in until fully incorporated.
Using your hands, shape into small balls and place on the greased cookie sheet. Depending on the texture you want, bake for around 10 minutes (for a softer cake texture) or up to 15 minutes (very dense and crumbly). Remove from oven and allow to cool completely before eating.
This delicious recipe and photos were created by TheBigMansWorld.com, we simply shared it. Check them out for more great ideas!
In a 4- or 5-qt. greased slow cooker, combine apples, cranberries, 1/2 cup brown sugar, 1 teaspoon cinnamon and vanilla.
In a large bowl, cream butter and remaining 1/2 cup brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in pumpkin. In another bowl, whisk flour, baking powder, baking soda, salt and remaining 1 teaspoon cinnamon; beat into pumpkin mixture.
Spread over apple mixture. If desired, sprinkle with pecans. Cook, covered, on high until apple mixture is bubbling around edges and cake is set, about 4 hours. Serve with ice cream or whipped cream.
This delicious recipe and photos were created by TasteOfHome.com, we simply shared it. Check them out for more great ideas!
Grate pumpkin using the large grate on a box grater, place in a bowl and set to one side.
Combine ½ cup yogurt, egg, flour, sage and parmesan in a bowl. Add pumpkin and mix to combine.
Place a small frying pan over a medium heat, pour oil into the pan and when hot, spoon ½ tablespoon scoops of mixture into the hot oil. Cook for 2 minutes or until crisp and golden. Flip and cook for a further minute. Place on a paper towel lined plate to drain off any excess oil and repeat with remaining mixture.
For the sauce, combine 1 cup of yogurt, garlicand lemon juice in a bowl and season to taste.
Serve bites with garlic dip on the side for dunking.
This delicious recipe and photos were created by Taste.com.au, we simply shared it. Check them out for more great ideas!
Place coconut milk in the refrigerator overnight. The next day chill a large glass bowl in the freezer for 15-20 minutes.
Remove the bowl from the freezer and add in milk *, vanilla powder, sugar and whipped cream stabilizer. Whip the cream for 5-10 minutes until stiff peaks form. Cover the bowl with plastic wrap and refrigerate for at least 4 hours before frosting the cake.
For the pumpkin sheet cake
Preheat the oven to 180 degrees (360 F).
Use a mixer and beat aquafaba until it starts to get foamy. Add in sugar and continue to mix until it becomes very fluffy and forms stiff peaks.
Start adding the previously sifted flour, baking powder, cinnamon, salt and baking soda. Mix slowly using a spatula until you get a lump-free mass.
Then add the pumpkin puree and mix gently until well incorporated.
With the help of a spatula spread the mass on a baking sheet lined with baking paper giving it the shape of a rectangle of about 30 X 35 cm with a thickness of 0.5 cm.
Bake in the center of the oven for about 10-15 minutes.
As soon as you pull the sheet cake out of the oven, turn it out onto a clean towel dusted with powdered sugar. Peel off the baking paper and roll the cake up into the towel (starting at one of the short ends). Let cool completely.
Unroll the cake and spread the coconut whipped cream across the cake, leaving about 2 cm (⅔ an inch) around the edge unfrosted.
Roll the cake up and set it in the fridge for at least 4 hours before serving.
This delicious recipe and photos were created by Carlocao.com, we simply shared it. Please check them out for more great recipes!
Prep: 15 mins – Cook: 70 mins – Total: 1 hr 25 mins
4 tablespoons olive oil, divided
One 4-pound sugar pie pumpkin
1 large yellow onion, chopped
4 large or 6 medium garlic cloves, pressed or minced
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon cloves
Tiny dash of cayenne pepper (optional, if you like spice)
Freshly ground black pepper
4 cups (32 ounces) vegetable broth
1/2 cup full fat coconut milk or heavy cream
2 tablespoons maple syrup or honey
1/4 cup pepitas (green pumpkin seeds)
Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup. Carefully halve the pumpkin and scoop out the seeds (you can roast the seeds if you’d like—see note—but you won’t need them for this recipe).
Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin and place the quarters, cut sides down, onto the baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic and salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins and discard the skin.
Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat and simmer for about 15 minutes, to give the flavors time to meld.
While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden and making little popping noises. You want them to be nice and toasty, but not burnt. Transfer pepitas to a bowl to cool.
Once the pumpkin mixture is done cooking, stir in the coconut milk and maple syrup. Remove the soup from heat and let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl and repeat with the remaining batches.
Taste and adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
Ladle the soup into individual bowls. Sprinkle pepitas over the soup and serve. Let leftover soup cool completely before transferring it to a proper storage container and refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months.
This amazing recipe and photos were created by CookieAndKate.com, we just shared it! They have so many wonderful recipes, you need to check them out!