October may be over but pumpkin season is far from over—November is the perfect time of year to fall in love with all things pumpkin. And why not? Pumpkin spice may be all the rage during the fall season but pumpkins themselves are an incredible ingredient for any gluten-free vegan looking for more variety. Pumpkins pack a nutritious punch to any meal with massive amounts of potassium, vitamin A and C, and manganese and they add beautiful visual appeal to any meal. Check out some of our favorite pumpkin recipes to get you into the fall feeling.
Who said pumpkin recipes had to just be sweet treats? This creamy, dreamy pumpkin Alfredo sauce uses cashew cream to make the smooth sauce for all your pasta night needs. Feel free to try a gluten-free pasta for this recipe—a quinoa or lentil-based Fettuccine pasta would work best in this recipe.
If you bought a pumpkin for Halloween but got too busy to make a Jack-o-Lantern, this recipe is for you. Asian flavors profiles take the main stage with white miso paste, tamari, and dry chili paste. Serve with some brown rice or quinoa on the side or add to a salad for an extra kick. For those who are gluten-free, make sure to read the labels for any soy sauce and miso paste you buy before making this recipe.
A classic cup of chili on a chilly fall day is given an extra twist with some canned pumpkin puree. Make a big batch of this in a slow cooker, freeze leftovers, and enjoy as you please. Don’t forget to add whatever toppings you’d like: tortilla chips, cilantro, nutritional yeast, red onion, scallions, or avocado to name a few options.
When I had to start cooking gluten-free for my fiance, one of the first recipes I learned was how to make a curry in less than 30 minutes. This Pumpkin Curry is not only a quick recipe for busy nights, but it is also visually appealing without losing the variety of heat and flavor I’ve come to love. Try using chickpeas, tofu, or a mix of the two for some plant-based protein.
Vegan dark chocolate and pumpkin spice are a match made in heaven in these delightful little truffle bites. This no-bake recipe uses some gluten-free/vegan pantry staples like coconut flour and coconut oil, and of course a Love + Chew Cherry Almond cookie, to get a decadent bite in a small package. Try topping your truffles with flaky sea salt or chopped salted pepitas (pumpkin seeds) if you want a little extra salt.
If you aren’t already on the pumpkin seed butter train, this recipe is a great introduction to what should be in everyone’s pantry. The dark green color maybe a little weird at first but the slightly sweet and nutty flavor is a wonderful addition to your morning toast, oatmeal or protein shake. Not to mention pumpkin seeds boast a multitude of vitamins and minerals like magnesium, zinc, and vitamin B.
I love a slice of toasted pumpkin bread with my morning cup of coffee on the weekends and finding a gluten-free recipe has been a challenge for me until I tried this one. Incredibly moist and easy to make within an hour, it will be hard not to want to eat the whole thing in one sitting. Add chopped dried cranberries for a tart bite to pair with both the spicy pumpkin spice and chocolate flavors.
For those who have a more active lifestyle, a pumpkin seed trail mix is an easy but nutrient-dense snack to keep in your back during your hike or running errands. The best part is you can make a big batch and keep some at home, in your office or in the car for a quick pick-me-up.
Three-Ingredient Pumpkin Seed Oatmeal Topping
My weekday breakfasts usually involve overnight oatmeal soaked in almond milk and honey. To give myself extra variety, I make topping mixes and keep them in my office for when I’m ready to eat. My go-to topping mix this fall only has three ingredients: pepitas, dried cranberries, and slivered almonds. I love the slight earthiness of the pepitas, crunch from the almonds and that tart bite of dried cranberries to get me in the mood for fall.
As we get ready for Thanksgiving, we hope that these pumpkin recipes inspire you to think outside of the box and embrace all that fall has to offer.
By: Jazmine Velasquez