Not just for lanterns, pumpkins are more popular in the Deep South (US) but grow well in England (one Lincolnshire family farm has grown 500,000 each year for the last 100 years). If you can’t find canned pumpkin puree in stores (often used in recipes), you can make your own from harvested pumpkins. Try this Pumpkin Spice Coffee Creamer (Minimalist Baker)
Keep these recipes away from pets due to toxic ingredients (nutmeg, cloves, allspice, chocolate, fresh dough, xylitol). Although plain mashed pumpkin is sometimes a treat for pets, speak to your vet beforehand.
Pumpkins are actually fruits (and very low in calories) and are a type of winter squash, contains seeds. Often used in bread and pumpkin pie, they are also nice in smoothies. This Vegan Pumpkin Bread (Addicted to Dates) features a homemade cinnamon icing.
Vegan Pumpkin Soup (Crowded Kitchen) is nice for cold evenings. Flavoured with cinnamon, nutmeg and sweet maple.
Vegan Pumpkin Pancakes (Short Girl, Tall Order) are more nutritious than pancakes made with white sugar and lemon juice. Free from oil and refined sugar, can be made gluten-free.
Vegan Pumpkin Mousse (Crowded Kitchen) is packed with sweet maple flavours. You’ll think that you are in Canada!
This vegan pumpkin pie recipe (Pick Up Limes) is the quintessential Canadian pie. Serve with vegan whipped cream.
Vegan Baked Pumpkin Cheesecake (Rainbow Nourishments) has a crunchy ginger crust and caramel pecan top.
These Spiced Pumpkin Cookies (So Vegan) are just the righ teatime treat. If you want to get really ambitious, try the same bloggers’ Spiced Pumpkin Cinnamon Roll made with vegan cream cheese.
