Temperatures are cooling. A bit here and there! Pumpkin treats are popping up everywhere already. That’s a good thing, right? So how about a recipe or two? Yummmm.

Image source: Loving It Vegan. Click image to make this.

Vegan Pumpkin Pie Smoothie

From Loving It Vegan »

This pumpkin pie smoothie is just 5 ingredients, takes 5 minutes to prepare and gets its wonderful flavor from pumpkin, pumpkin pie spice, maple syrup and coconut milk.

Want to make it? Visit their website for full recipe and instructions. The fifth ingredient? You will need some frozen bananas too. We freeze them sliced. Yes, they stick together! Set them out a bit beforehand.

How about those drinking straws? There’s loads at Amazon!

Vegan Gluten Free Pumpkin Pie

From Minimalist Baker »

We adore Minimalist Baker. Dana is a marvel. Follow her on social media. She is everywhere. You may love her YouTube channel best of all! Follow her on Instagram @minimalistbaker too.

This recipe is staple around the Horse Fund.

10 ingredients including crust. We list ingredients so you have an idea on how much shopping you may need to do.

Ingredients

US Customary – Metric

CRUST
6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
1 1/4 cup Bob’s Red Mill 1:1 Gluten-Free Flour
1/4 tsp salt
4-6 Tbsp ice cold water

FILLING
2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 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 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt

Ready to go? Dash over to Dana’s website for instructions and more.

Vegan Pumpkin Coffee Cake with Pecan Crumb

From Vegan Richa »

Must include a pumpkin recipe from Vivian’s favourite vegan chef ever, Richa Hingle at Vegan Richa! This is so delectable we make this year round.

Easy 1 Bowl Pumpkin Cake, topped with Chai Spice Pecan Streusel. Just 15 mins prep. Soft, Spiced, Delicious. Vegan Pumpkin Crumb Cake. Soy-free Recipe. Makes it in a 9 by 9 or 8 by 8 inch brownie pan.

Ingredients

Dry:
1 1/2 cups flour (I generally use a mix of Spelt/Wheat and unbleached all purpose)
½ cup powdered vegan sugar * (Use 2 tbsp more for sweeter)
2 tsp baking powder
¼ tsp baking soda
¼ teaspoon salt
2 to 4 tsp pumpkin pie spice ( or 11/2 tsp cinnamon, ½ tsp ginger, ¼ to ⅓ tsp nutmeg, ⅛ tsp cloves)
3 to 4 tbsp chopped walnuts or pecans
Wet:
1 cup pureed pumpkin, not pumpkin pie mix
½ cup non dairy milk (almond or soy or lite coconut)
3 to 4 Tbsp oil
1 tsp lemon juice
1/2 tsp vanilla extract
Streusel:
6 tablespoons flour
1/3 cup coconut sugar
1 tbsp granulated sugar, optional
1/2 cup chopped pecans
1/2 teaspoon cinnamon or chai spice or a mix of cardamom and cinnamon
1/3 tsp salt
2.5 tbsp refined coconut oil

Well, how are you feeling so far? You should have most of these ingredients. Once you have gathered the items you need together, making this goes really fast. Takes 40-45 minutes to bake in a 350F oven. We believe wholeheartedly you will be so very glad you made this wonderful treat!

Get directions » Or watch how now (has music).