The fall's favorite ingredient- pumpkin of course! But everywhere you look selling pumpkin related products are they are filled with diary, gluten all sorts of other ingredients that you are unsure of.

here are are great fall vegan alternatives to your favorite autumn foods!

Pumpkin Roasted Vegetables

Simple and easy to throw in the oven- see this awesome recipe!


  • 1cup sweetened dried cranberries
  • 1cup natural orange juice
  • 1cup grapeseed oil, divided
  • 1.5cups whole unsalted pecans
  • 2teaspoons red chile flakes (or to taste)
  • ½teaspoons fresh thyme leaves
  • kosher salt
  • 4½ to 5pound pumpkin


  1. Step 1
  2. To make the pesto: Combine cranberries, orange juice and ½ cup grapeseed oil in a bowl to soak while you prepare the other components. In a medium skillet, dry roast the pecans over a medium flame until fragrant, about 3 to 4 minutes. Remove to a tray and allow to cool. Gently toast the red chile flakes about 1 minute in the same skillet and remove to a small plate or bowl. Blitz the cranberries and orange juice in a small food processor. Add chile flakes, thyme and three-fourths of the pecans and process until smooth. Add the remaining pecans and pulse one or two times for a chunky consistency. Season with kosher salt to taste, and more red chile flakes if desired. Set the pesto aside or refrigerate.
  3. Step 2
  4. Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with ½ cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil.
  5. Step 3
  6. Roast covered for 90 minutes. Remove foil and increase heat to 375 degrees and cook another 20 to 30 minutes, until the edges begin to caramelize. Allow to cool slightly before serving wedges with the pesto.

source recipe:

"Cream Cheese" Vegan Pumpkin Swirl bread

see the full recipe here:

Cream Cheese Filling

  • 8 oz plain dairy free cream cheese at room temperature
  • 2 tsp corn starch
  • 1/4 cup white sugar
  • Juice of 1 lemon

Pumpkin Bread Batter

  • 1 tbsp ground flax seed
  • 2 tbsp water
  • 1 cup pumpkin purée
  • 1/4 cup plain dairy free yogurt or milk
  • 1/2 cup apple sauce
  • 1/4 cup nut butter of choice
  • 1/4 cup apple juice
  • 1 tbsp apple cider vinegar
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup brown sugar
  • 2 cups white whole wheat flour

How to make Cream Cheese Filled Pumpkin Bread

  1. Preheat oven to 350F. While oven preheats, combine cream cheese, corn starch, sugar and lemon juice in a small mixing bowl. Whisk together until cream cheese mixture is smooth, with no lumps remaining. Set aside to make batter.
  2. In a large bowl, combine ground flax and water. Mix and then let stand to gel for 5 minutes.
  3. To the bowl add pumpkin, yogurt, nut butter, apple sauce, apple cider vinegar, and apple juice. Whisk liquid ingredients well to combine evenly.
  4. Fold in baking powder, baking soda, salt and spices. Note that your batter will fluff up.
  5. At this time, fold in flour and brown sugar. Your batter will be thick once fully combined.
  6. In a greased loaf pan, spoon half the batter and spread out evenly in the pan.
  7. Spoon cream cheese filling on top of the first layer and smooth it out evenly all over top.
  8. Take remaining bread batter and spoon evenly over top the cream cheese layer. Carefully spread top layer over cream cheese filling to completely cover.
  9. Lift pan slightly up and lightly tap it on your countertop a few times to release air pockets between the layers.
  10. Place pan in the oven and bake for 55 minutes or until you see your bread dome and turn golden.
  11. Remove your loaf from the oven and allow to cool for at least 15 minutes, then remove from pan and allow to completely cool on a wire rack before cutting into slices.


Vegan Pumpkin Loaf

moist and delicious! see full recipe here:

Wet Ingredients

  • 1 tablespoon ground flaxseeds

  • 2.5 tablespoons water

  • 1/2 cup canola oil

Dry Ingredients

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground cloves


  • Preheat the oven to 350 degrees F and grease a loaf pan.
  • In a small bowl, combine the ground flaxseed and water. Set aside to thicken; this is your flax egg.
  • In a large bowl, whisk together the pumpkin, brown sugar, canola oil, flax egg and soy milk until smooth.
  • Add the flour, then sprinkle the baking soda, baking powder, salt, cinnamon, nutmeg and cloves on top of the flour. Stir with a large spoon or spatula, gently, until just combined. Do not over mix.
  • Pour into the prepared pan and sprinkle the pepitas on top. Bake for about 1 hour and 15 minutes, until a toothpick inserted in the center comes out clean.
  • Let it cool in the pan for 10-15 minutes, then transfer the loaf to a cooling rack. Slice carefully right away, or let cool completely for easier slicing and serving.

see source recipe here:

Fall favorites: Roasted Pumpkin Seeds

Great for kids to help out making!


1 1/2 cups pumpkin seeds

2 teaspoons fine sea salt, plus more for serving

2 teaspoons olive oil, melted coconut oil or nut oil like walnut

2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder



You Will Need

1 1/2 cups pumpkin seeds

2 teaspoons fine sea salt, plus more for serving

2 teaspoons olive oil, melted coconut oil or nut oil like walnut

2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder


  • Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
  • Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
  • Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
  • Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.

source recipe here:


try the recipe here:

Ingredients You’ll Need

Pumpkin scones are made with a combination of flour, pumpkin puree, coconut oil, almond milk, and spices that’s made into a dough, shaped, cut and baked into a timeless and wonderful fall treat.

Here is everything you will need, including ingredient variations:

  • flour – use spelt, all-purpose, whole wheat, or any combo of these flours, or 1-1 gluten-free flour blend (here I’ve used all-purpose and whole wheat mix)
  • pumpkin puree – be sure to use 100% pumpkin puree, not pumpkin pie filling
  • sugar
  • coconut oil – can sub with vegan butter or margarine
  • pumpkin pie spice – can sub with a mix of cinnamon, ginger, and nutmeg as noted in the recipe card notes
  • non-dairy milk – pref. unsweetened almond, cashew, oat, or soy milk (or use your favorite)
  • vanilla – can be optional if using vanilla flavored plant milk
  • baking powder
  • pure maple syrup 
  • powdered sugar – if you don’t have powdered sugar you blend cane sugar into fine powder using a high speed blender

How To Make Vegan Pumpkin Scones

(Note – The full printable recipe is at the bottom of this post)

  • Start with the maple glaze. In a small/medium bowl, add the powdered sugar, maple syrup and non-dairy milk, mix well and set aside. Glaze should be thick. If the glaze is thin, place in the refrigerator to chill and thicken.

 Mix dry ingredients. In a medium size bowl, mix the flour, baking powder, sugar, pumpkin spice and salt, blend well.

Cut in the oil or butter. Once you’ve mixed the dry ingredients together, add the coconut oil to the flour and mix well until flour becomes lumpy. The lumps should about be the size of a pea, but it doesn’t have to be perfect. If you have a few larger or smaller lumps, it’s ok.

Shape and cut the dough. Using your hands, mold the dough into a ball, place on a lightly floured work space. Flatten the dough with the palms of your hands and fingers creating a circle, about 1 inch thick. Cut into 6 or 8 slices.

Bake the pumpkin scones. Place scones on a baking sheet lined with parchment paper, , or lightly greased with oil (above left photo). Place in the preheated oven set at 425 degrees, on the center rack, and bake for 18 minutes (above right). Let cool.

Drizzle with maple glaze. Lastly, drizzle the glaze over each scone in a back and forth motion. Let the scones rest to the drizzle sets and hardens.

source recipe:

1 Bowl Vegan Pumpkin Muffins

Ingredients you need (with substitutions)

  • Canned pumpkin puree – I’ve never made them with fresh pumpkin, but it should work just fine. Use quality canned pumpkin for the best results.
  • Melted vegan butter or oil – You only need 1/3 cup for the whole batch. I prefer the taste melted vegan butter adds, but a neutral oil works as well, such as avocado, vegetable or melted coconut oil. For oil free, substitute applesauce or non-dairy yogurt.
  • Non-dairy milk – I usually use soy, but sometimes I will use almond, cashew or even oat milk. Use your favorite.
  • Brown sugar – To make the muffins extra rich tasting. Feel free to use less for a less sweet muffin, or substitute coconut sugar instead.
  • All purpose flour – If you need gluten free vegan muffins, use a quality gluten free mix. Almond flour will NOT work here though.
  • Baking powder
  • Salt
  • Ground cinnamon, nutmeg, ginger and cloves – If you have it, substitute 3 teaspoons pumpkin pie spice mix instead.
  • Add ins – Sometimes I stir in some vegan chocolate chips, chopped nuts or dried fruit. But most of the time I like to keep them purely pumpkin.


Preheat the oven to 375 degrees F and lightly grease a muffin pan. If you use paper liners, also make sure to spray the cups lightly with oil so the muffins don’t get stuck to the paper.

In a large mixing bowl, add the pumpkin, melted vegan butter (or oil), non-dairy milk and brown sugar. Whisk until well combined and smooth.

Sift the flour, baking powder, salt and spices over the wet mixture (I use a fine mesh strainer for this or use a sifter).

Mix the dry ingredients into the wet gently using a large wooden spoon until just combined, being careful not to over mix.

Fold in any optional ingredients, if using, and fill the muffin cups full. Bake for 22-25 minutes, until a toothpick inserted in the middle comes out clean. Enjoy!

see source recipe here:


  • 1 Red Kuri squash (about 500g) or any other pumpkin of your choice
  • 1 cup zucchini chopped
  • 1.5 cups chestnut mushrooms
  • 1 tsp dried corinader
  • black pepper to taste
  • ¼ cup cashew milk or any other plant milk of choice
  • 1 large handful fresh spinach
  • rice or noodles, to serve

For the sauce

  • 1.5 tbsp tamari or soy sauce if not GF/liquid aminos
  • 1 tbsp maple syrup
  • 1 tsp corn starch
  • 3 tbsp water


  • Chop the red Kuri squash in half and scoop out the seeds. Cut it into bite-sized pieces. 
  • Add the squash to a large frying pan or wok on a medium-high heat with around ¼ cup water. Cook for around 5 minutes, rotating the pieces occasionally, until they start to soften. 
  • Meanwhile, stir together the tamari, maple syrup, 3 tbsp water and cornstarch in a small mixing bowl. 
  • Add the onion, zucchini and mushrooms to the frying pan. Season well with dried coriander and black pepper, cooking and stirring for 5 minutes, until the vegetables start to soften. 
  • Lower the heat and pour in the cashew milk together with the sauce, stirring on a low-medium heat for 5-6 minutes until the vegetables are cooked through and the sauce has thickened. 
  • Turn off the heat and stir through the fresh spinach. Serve immediately with cooked rice or noodles. 

see source here:

vegan pumpkin spiced latte

Try the recipe here:


2 tablespoons pure maple syrup

2 tablespoons pumpkin puree

1/2 teaspoon pumpkin pie spice mix

1/2 cup unsweetened non-dairy milk of choice (almond, soy, coconut, cashew)

1/2 cup strong brewed coffee, or 1-2 shots of espresso

Vegan Whipped Cream


  • In a small pot over medium heat, add the maple syrup and pumpkin puree. Stir, then add the pumpkin pie spice mix and the non-dairy milk. Warm, but do not bring to a boil.
  • Once warm, turn off the heat and add the coffee (or espresso shots) and stir. Taste for sweetness: Add more maple syrup for a sweeter drink; I found 2 tablespoons to be just right.
  • Pour into a mug and top with vegan whipped cream. Sprinkle a little more pumpkin pie spice mix on top if desired. Enjoy!

see full recipe here:

Vegan Gluten-Free Pumpkin Pie

Try the recipe here:



  • 2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/3 cup unsweetened plain almond milk
  • 1 Tbsp olive oil (or melted coconut oil)
  • 2 ½ Tbsp cornstarch or arrowroot powder
  • 1 ¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
  • 1/4 tsp sea salt

FOR SERVING optional


  • To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
  • Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together (don't add more than 6 tablespoons).
  • Once a crumbly dough is formed, transfer to a piece of plastic wrap (or parchment paper) and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
  • Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
  • Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
  • To roll out the crust, unwrap the disc and place it between two sizable layers of parchment or wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan (we recommend a standard 9-inch pan). If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
  • To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
  • Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
  • TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
  • Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
  • Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!

see the source recipe here:

vegan pumpkin soup

Try the recipe here:


2 tablespoons coconut oil or extra virgin olive oil

1 small or 1/2 large of head cauliflower chopped into florets (about 3 cups)

1 medium yellow onion diced

1/2 teaspoon kosher salt

¼ teaspoon black pepper

3 garlic cloves minced (about 1 tablespoon)

3/4 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon ground nutmeg

3 cups low sodium vegetable broth plus extra as needed

1 15-ounce can pure pumpkin puree (not pumpkin pie filling)

3 tablespoons pure maple syrup

2 tablespoons almond butter


  • Heat the oil in Dutch oven over medium heat. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant.
  • Stir in broth, pumpkin, maple syrup, and almond butter. With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. Bring to a boil. Reduce heat to a simmer and let cook until the cauliflower is softened, about 10 minutes. Stir in the almond milk.
  • With an immersion blender, puree the soup until very smooth. Alternatively, you can transfer it to a blender in batches to puree (be careful to fill your blender no more than about halfway; hot liquids will splatter). Return the pureed soup to the pot. Stir to heat through, then adjust consistency with additional broth as needed. Season with additional salt and pepper to taste. The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. I added about 1/4 teaspoon additional salt. Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. Serve hot.

see source recipe here: