Who else is totally pumpkin obsessed? With the height of pumpkin season upon us, I’m excited to bring you a roundup of 5 Plant Based Pumpkin Recipes to Try This Fall! Each October here at JustineCelina, my pumpkin recipes begin trending — so I thought it was the perfect time to round them all up in one post for easy browsing reference (complete with a Pinterest friendly graphic!). This year our Country Garden produced a whopping 55 pumpkins of all shapes, sizes and varieties — and you can bet I’ve been cooking, baking and recipe making with the abundance. If you love pumpkin as much as I do and you’re looking for some fresh, delicious, plant based recipe ideas, you’ve come to the right place! Whether you’re making pumpkin purée from scratch (I have a post explaining exactly how I do it!), using a quality canned variety or roasting it up to use in savoury applications — I’ve got you covered!
With Canadian Thanksgiving and Halloween just around the corner, this versatile gourd abounds at every patch, local grocer and farmers market as we eagerly bring them into our homes. If you’ve got some extra pumpkin to use up or are simply in search of healthy, easy and nourishing recipes, this roundup is for you! Inside, you’ll find all sorts of pumpkin-laden goodness in the form of Pumpkin Spice Steel Cut Oat Breakfast Bowls, Plant Based Pumpkin Pie Energy Bites, Gluten Free Pumpkin Turmeric Muffins, Gluten Free Mapled Pumpkin Chai Bread and a Spicy Pumpkin Persimmon Smoothie. Of course, I’m always working on something new (I may or may not have 12 pumpkin recipes currently in development!) — so this post will be updated periodically as new content publishes. As always, each recipe featured is free of dairy, gluten and refined sugar for those of us with allergies and intolerances (along with ingredient substitution suggestions if you don’t have these dietary requirements). I invite you to slip into a cozy sweater, preheat your oven and join me for some quintessentially October pumpkin recipe inspiration!