Fall is here, and that means it’s time for all things pumpkin. You might be like me, dreaming about cozy evenings filled with sweet treats. But if you’re avoiding dairy, you might be struggling to find dessert recipes that fit your needs. That’s why I created this post. I’ve gathered a collection of 27 dairy-free pumpkin dessert recipes perfect for the season.
If you’re someone who loves the warm, inviting flavors of pumpkin, this is just for you. Whether you’re dairy-free due to allergies, dietary choices, or simply a desire for healthier options, these recipes will have you covered. You don’t have to miss out on the joy of pumpkin desserts this fall.
Get ready to indulge in a variety of recipes that are not only delicious but also easy to make. From creamy pumpkin pies to fluffy pumpkin muffins, I pulled together options that are flavorful, satisfying, and perfect for sharing with family and friends. These desserts will keep your fall spirit high, all while sticking to your dairy-free lifestyle.
So, grab your baking tools and let’s dive into these mouthwatering dairy-free pumpkin treats. You’ll find that autumn can be sweet, warm, and full of flavors that capture the essence of the season without missing a beat. Let’s make this fall delicious together!
1. Dairy-Free Pumpkin Pie
Fall wouldn’t be complete without a slice of pumpkin pie! This dairy-free pumpkin pie offers a delicious twist on the classic, ensuring that everyone at your table can enjoy it. Imagine a creamy, spiced pumpkin filling nestled in a flaky crust. The rich flavors of cinnamon and nutmeg fill your kitchen with warmth, making it the perfect dessert for gatherings.
You can easily create this dish using coconut milk or almond milk. They give the pie a luscious texture that rivals any traditional recipe. Plus, your guests will be coming back for seconds!
Recipe Overview:
– Servings: 8
– Prep Time: 20 mins
– Cook Time: 45 mins
– Total Time: 1 hour 5 mins
– Calories: 200
Nutrition Information:
– Calories: 200
– Fat: 8g
– Carbohydrates: 32g
– Protein: 2g
– Fiber: 3g
Ingredients:
– 1 pre-made dairy-free pie crust
– 1 can (15 oz) pumpkin puree
– 1 can (13.5 oz) coconut milk
– 3/4 cup brown sugar
– 2 tsp pumpkin pie spice
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix together pumpkin puree, coconut milk, brown sugar, pumpkin pie spice, vanilla extract, and salt until smooth.
3. Pour this creamy filling into the prepared pie crust.
4. Bake for 45 minutes or until the filling is set and slightly firm to the touch.
5. Allow the pie to cool before slicing. Serve and enjoy!
Tips:
– Add a dollop of coconut whipped cream on top for an extra special treat!
– This pie can be made a day ahead, making it perfect for stress-free entertaining!
Frequently Asked Questions:
– Can I use fresh pumpkin instead of canned? Yes! Just roast and puree your pumpkin first for a fresher taste.
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Kickstart your day with a batch of vegan pumpkin spice muffins that are sure to delight! These muffins are not just fluffy and moist; they are bursting with the warm flavors of fall spices. Imagine the aroma filling your kitchen as they bake. Perfect for breakfast, a midday snack, or even a sweet treat after dinner, they fit any occasion. Made with wholesome ingredients like whole wheat flour and sweetened naturally with maple syrup, you can enjoy these without guilt. Want to make them even more special? Toss in some chocolate chips or walnuts for a delightful crunch!
Here’s how to whip up these tasty muffins:
Recipe Overview:
– Servings: 12 muffins
– Prep Time: 15 minutes
– Cook Time: 25 minutes
– Total Time: 40 minutes
– Calories: 180 per muffin
Nutrition Information:
– Calories: 180
– Fat: 6g
– Carbohydrates: 30g
– Protein: 3g
– Fiber: 2g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/2 cup almond milk
– 1/3 cup vegetable oil
– 1 1/2 cups whole wheat flour
– 1 tsp baking powder
– 1 tsp baking soda
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine the pumpkin puree, maple syrup, almond milk, and vegetable oil.
3. In a separate bowl, mix the flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix!
5. Fill each muffin cup about 2/3 full and bake for 25 minutes.
6. Once done, allow them to cool on a wire rack before enjoying.
Tips:
– Store leftovers in an airtight container for up to 3 days!
– For a twist, try using different spices or add-ins like chopped apples or dried cranberries.
Frequently Asked Questions:
– Can I use a different type of flour? Yes! All-purpose flour can work nicely too.
Now, let the cozy flavors of fall fill your home with these delightful muffins! Enjoy every bite!
Vegan Pumpkin Spice Muffins
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Picture this: a cozy afternoon, the scent of warm pumpkin bread wafting through your home. This healthy pumpkin bread is not just dairy-free; it’s a wholesome treat that you can feel good about enjoying. Sweetened naturally with honey and packed with fall spices, it’s perfect for breakfast or as a delightful snack. Plus, it’s wonderfully moist and can easily be made gluten-free by swapping in almond or oat flour.
Recipe Overview:
– Servings: 10 slices
– Prep Time: 15 mins
– Cook Time: 60 mins
– Total Time: 1 hour 15 mins
– Calories: 160 per slice
Nutrition Information:
– Calories: 160
– Fat: 5g
– Carbohydrates: 24g
– Protein: 3g
– Fiber: 2g
Ingredients:
– 1 cup pumpkin puree
– 1/3 cup honey
– 1/3 cup almond milk
– 1/3 cup vegetable oil
– 1 1/2 cups almond flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp cinnamon
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large bowl, mix together the pumpkin puree, honey, almond milk, and vegetable oil until smooth.
3. In another bowl, combine the almond flour, baking powder, baking soda, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix!
5. Pour the batter into the prepared loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
6. Let it cool before slicing into warm, delicious pieces.
Tips:
– Add chopped nuts or raisins for extra flavor!
– This bread freezes well for up to 2 months, making it easy to enjoy later.
This healthy pumpkin bread is not just a recipe; it’s an experience. Enjoy every slice and savor the flavors of fall!
Fun fact: This dairy free pumpkin bread clocks in about 150 calories per slice and stays moist with honey—no dairy needed. Perfect for dairy free pumpkin dessert recipes, swap in almond or oat flour for a gluten-free loaf that’s fall-ready.
Healthy Pumpkin Bread
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Craving a quick and healthy dessert that feels indulgent? Look no further than pumpkin spice chia pudding! This creamy delight is not just satisfying; it’s also packed with nutrients. Chia seeds are small but mighty, providing fiber and protein. When you mix them with pumpkin puree and your favorite dairy-free milk, you get a delightful texture that’s perfect for any time of day. Whether you enjoy it for breakfast or as a sweet ending to your meal, this treat is easily customizable. Top it with nuts, fresh fruit, or a drizzle of maple syrup for extra flair!
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 0 mins
– Total Time: 10 mins (plus chilling)
– Calories: 120
Nutrition Information:
– Calories: 120
– Fat: 7g
– Carbohydrates: 15g
– Protein: 3g
– Fiber: 5g
Ingredients:
– 1/2 cup chia seeds
– 2 cups almond milk
– 1 cup pumpkin puree
– 1/4 cup maple syrup
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
Instructions:
1. In a bowl, whisk together chia seeds, almond milk, pumpkin puree, maple syrup, vanilla, and pumpkin pie spice until well combined.
2. Let the mixture sit for about 5 minutes, then stir again to break up any clumps.
3. Cover and refrigerate for at least 2 hours or overnight to allow it to thicken.
4. Stir well before serving and enjoy it chilled!
Tips:
– Add toppings like granola or coconut flakes for extra crunch!
– Experiment with different dairy-free milks to find your favorite flavor.
Frequently Asked Questions:
– How long can I store chia pudding? It lasts about 5 days in the fridge, making it perfect for meal prep!
– Can I use fresh pumpkin instead of puree? Yes, just make sure to cook and blend it until smooth.
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5. Vegan Pumpkin Spice Cookies
Get ready to indulge in the cozy flavors of fall with these Vegan Pumpkin Spice Cookies! Soft and chewy, each bite bursts with the rich taste of pumpkin and warm spices. Perfect for a snack or dessert, these cookies are quick to whip up, making them an ideal treat for busy days. The coconut oil gives them a delightful buttery flavor without any dairy. Want to mix it up? Toss in some chocolate chips or nuts for a fun surprise!
Here’s how you can make these scrumptious cookies at home:
Recipe Overview:
– Servings: 24 cookies
– Prep Time: 15 minutes
– Cook Time: 12 minutes
– Total Time: 27 minutes
– Calories: 100 per cookie
Nutrition Information:
– Calories: 100
– Fat: 4g
– Carbohydrates: 15g
– Protein: 1g
– Fiber: 1g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/3 cup coconut oil, melted
– 1/4 cup almond milk
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine pumpkin puree, coconut sugar, melted coconut oil, and almond milk. Stir until smooth.
3. In another bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet mixture. Stir until just combined.
5. Scoop spoonfuls of dough onto the baking sheet. Bake for 12 minutes.
6. Allow them to cool before enjoying the deliciousness!
Tips:
– Experiment with add-ins like walnuts or dried cranberries for extra flavor!
– Store cookies in an airtight container to keep them fresh!
– Make these gluten-free by swapping regular flour for gluten-free flour!
These Vegan Pumpkin Spice Cookies are sure to become a fall favorite. Whip them up for your next gathering or enjoy them with a warm cup of tea. Happy baking!
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AmazonCheck Price6. Pumpkin Spice Granola Bars
Pumpkin Spice Granola Bars are your new go-to for a quick breakfast or a satisfying snack! These bars are packed with wholesome ingredients like oats, nuts, and seeds. They not only fuel your day but also satisfy those autumn cravings for pumpkin spice. With their chewy texture and sweet, spicy flavor, these bars are a delicious treat that you can whip up in no time. You can even personalize them by adding your favorite nuts or seeds. Just store them in an airtight container, and you’ll have healthy snacks ready whenever you need them!
Here’s how to make these delightful bars:
Recipe Overview:
– Servings: 12 bars
– Prep Time: 15 mins
– Cook Time: 25 mins
– Total Time: 40 mins
– Calories per bar: 220
Nutrition Information:
– Calories: 220
– Fat: 10g
– Carbohydrates: 32g
– Protein: 4g
– Fiber: 4g
Ingredients:
– 2 cups rolled oats
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/2 cup almond butter
– 1/2 cup chopped nuts (like almonds or pecans)
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line an 8×8 inch pan with parchment paper.
2. In a large bowl, combine the rolled oats, pumpkin puree, maple syrup, almond butter, chopped nuts, pumpkin pie spice, and salt. Mix well until everything is combined.
3. Pour the mixture into the prepared pan, spreading it evenly.
4. Bake for about 25 minutes or until the edges are golden brown.
5. Allow the bars to cool completely before cutting them into squares.
Tips:
– Add dried fruits like cranberries for a touch of sweetness!
– Store in an airtight container for up to a week.
Enjoy these bars as a perfect pick-me-up for your busy days or as a wholesome treat to share with friends and family!
Pumpkin Spice Granola Bars
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Amazon$13.997. Dairy-Free Pumpkin Cheesecake
Experience the delightful taste of fall with a creamy, dairy-free pumpkin cheesecake that’s sure to become a favorite. This luscious dessert combines the warmth of pumpkin spice with a rich, smooth filling. Made from soaked cashews and sweetened with pure maple syrup, it’s a guilt-free indulgence everyone can enjoy. The nutty crust provides the perfect crunch, balancing the velvety texture of the cheesecake. Chill it before serving for a refreshing treat that will wow your friends and family!
Recipe Overview:
– Servings: 10
– Prep Time: 30 mins
– Cook Time: 1 hour
– Total Time: 1 hour 30 mins (plus chilling)
– Calories: 250
Nutrition Information:
– Calories: 250
– Fat: 15g
– Carbohydrates: 30g
– Protein: 5g
– Fiber: 2g
Ingredients:
– 2 cups soaked cashews
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/2 cup coconut oil
– 1 tsp vanilla extract
– 1 tsp pumpkin pie spice
– 1 cup walnuts (for crust)
– 1/2 cup pitted dates (for crust)
Instructions:
1. Preheat your oven to 350°F (175°C). In a food processor, blend walnuts and dates until crumbly.
2. Press this mixture firmly into the bottom of a springform pan to form your crust.
3. In a blender, combine soaked cashews, pumpkin puree, maple syrup, coconut oil, vanilla, and pumpkin pie spice. Blend until smooth and creamy.
4. Pour the luscious filling over the crust and bake in the oven for 1 hour.
5. Once done, allow it to cool at room temperature, then chill in the fridge for at least 4 hours before serving.
Tips:
– Add a dollop of dairy-free whipped cream on top for an extra special touch!
– You can swap walnuts for almonds or pecans for the crust if desired.
– This cheesecake is perfect for Thanksgiving or any autumn gathering, bringing a taste of the season to your table!
Dairy-Free Pumpkin Cheesecake
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Fall is here, and what better way to celebrate than with warm, delightful pumpkin oatmeal cookies? These treats are a fantastic blend of soft, chewy goodness and nutritious ingredients. The combination of oats and pumpkin not only satisfies your sweet tooth but also fills you with energy. With hints of cinnamon and nutmeg, these cookies bring a cozy flavor that pairs perfectly with your afternoon coffee. Plus, you can easily customize them by adding raisins, chocolate chips, or nuts for a tasty twist!
Recipe Overview:
– Servings: 12 cookies
– Prep Time: 15 minutes
– Cook Time: 10 minutes
– Total Time: 25 minutes
– Calories: 150 per cookie
Nutrition Information:
– Calories: 150
– Fat: 6g
– Carbohydrates: 23g
– Protein: 3g
– Fiber: 2g
Ingredients:
– 1 cup rolled oats
– 1/2 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/4 cup almond milk
– 1/3 cup coconut oil, melted
– 1 tsp cinnamon
– 1/2 tsp baking soda
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine oats, pumpkin puree, coconut sugar, almond milk, melted coconut oil, cinnamon, baking soda, and salt. Stir until well mixed.
3. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them out.
4. Bake for 10 minutes, or until they turn a lovely golden brown.
5. Let the cookies cool on a wire rack before diving in.
Tips:
– To keep them chewy, avoid overbaking!
– Feel free to swap in gluten-free oats if needed!
These cookies are not just delicious; they’re also a great way to enjoy the flavors of fall while keeping things dairy-free. Perfect for sharing or savoring all to yourself, these pumpkin oatmeal cookies will surely become a seasonal favorite!
Pumpkin Oatmeal Cookies
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AmazonCheck Price9. Pumpkin Spice Energy Bites
Pumpkin Spice Energy Bites are your new go-to snack for a quick energy pick-me-up! These tasty little balls are packed with wholesome ingredients, making them a perfect choice for busy days. Imagine the cozy flavors of fall with every bite, thanks to the pumpkin spice and natural sweetness from dates. You can whip them up in just ten minutes, and they store nicely in the fridge for those moments when you need a little boost.
Recipe Overview:
– Servings: 15 bites
– Prep Time: 10 mins
– Cook Time: 0 mins
– Total Time: 10 mins (plus chilling)
– Calories: 80 per bite
Nutrition Information:
– Calories: 80
– Fat: 4g
– Carbohydrates: 10g
– Protein: 2g
– Fiber: 1g
Ingredients:
– 1 cup rolled oats
– 1/2 cup pumpkin puree
– 1/3 cup nut butter (like almond or peanut)
– 1/4 cup maple syrup
– 1 tsp pumpkin pie spice
– 1/4 cup chopped nuts or seeds (optional)
Instructions:
1. In a mixing bowl, combine all the ingredients until everything is well mixed.
2. Roll the mixture into small bite-sized balls.
3. Chill in the refrigerator for at least 30 minutes to firm up.
4. Store in an airtight container in the fridge for up to a week.
Tips:
– Add chocolate chips for a delightful twist!
– Experiment with different nut butters for varied flavors.
Frequently Asked Questions:
– Can I freeze these? Yes, they freeze well! Just pop them in a freezer-safe bag, and they’ll last up to a month.
These energy bites are not just delicious; they’re also a great way to fuel your day without the guilt. Perfect for school lunches, post-workout snacks, or an afternoon pick-me-up, you’ll love how easy they are to make and how satisfying they taste. So, grab your ingredients and get ready to enjoy a little taste of fall anytime you want!
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10. Pumpkin Spice Sorbet
Cool down this fall with a scoop of pumpkin spice sorbet! This dairy-free dessert is not only a treat but also a refreshing way to enjoy pumpkin flavors. With a light and velvety texture, it’s perfect for cleansing your palate after a hearty meal. Made with creamy pumpkin puree and a blend of warm spices, this sorbet is sweetened naturally with maple syrup. Plus, it’s super easy to whip up ahead of your autumn gatherings!
Recipe Overview:
– Servings: 6
– Prep Time: 15 mins
– Cook Time: 0 mins
– Total Time: 15 mins (plus freezing)
– Calories: 100 per serving
Nutrition Information:
– Calories: 100
– Fat: 0g
– Carbohydrates: 27g
– Protein: 1g
– Fiber: 1g
Ingredients:
– 2 cups pumpkin puree
– 1/2 cup maple syrup
– 1 cup almond milk (or your favorite dairy-free milk)
– 1 tsp pumpkin pie spice
Instructions:
1. In a mixing bowl, combine the pumpkin puree, maple syrup, almond milk, and pumpkin pie spice. Stir until the mixture is smooth and creamy.
2. Pour the mixture into an ice cream maker. Follow your machine’s instructions to churn until it thickens and becomes fluffy.
3. Transfer the sorbet to a container and freeze for at least 4 hours, or overnight for a firmer texture.
4. When ready, scoop into bowls and enjoy the delightful fall flavors!
Tips:
– For a firmer texture, freeze overnight.
– Feel free to substitute almond milk with coconut or oat milk for different flavors!
– Serve with a sprinkle of cinnamon for extra flair!
If you have any questions, just ask! You can easily swap out the almond milk for any other dairy-free options. Enjoy this creamy, dreamy dessert that captures the essence of fall in every bite!
Pumpkin Spice Sorbet
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Start your day with a delightful pumpkin pie smoothie that brings the taste of fall right to your breakfast table. This creamy drink combines pumpkin puree with almond milk and a hint of spice, making it a nutritious treat that feels like dessert. Imagine sipping on this sweet, smooth blend while enjoying the cozy vibes of autumn. It’s quick to prepare, so you can blend it up and take it with you on busy mornings or after a workout.
Here’s how to make it:
Recipe Overview:
– Servings: 2
– Prep Time: 5 mins
– Cook Time: 0 mins
– Total Time: 5 mins
– Calories: 150
Nutrition Information:
– Calories: 150
– Fat: 3g
– Carbohydrates: 25g
– Protein: 5g
– Fiber: 3g
Ingredients:
– 1 cup pumpkin puree
– 1 banana
– 1 cup almond milk
– 1/4 cup oats
– 1 tsp pumpkin pie spice
– 1 tbsp maple syrup (optional)
Instructions:
1. In a blender, mix all ingredients until smooth and creamy.
2. Pour into glasses and enjoy right away!
Tips:
– Freeze banana slices beforehand for an even creamier texture!
– Feel free to add a handful of spinach or kale for a boost of greens without changing the flavor.
This smoothie is not just a tasty drink; it’s a fantastic way to enjoy the flavors of fall while nourishing your body. It’s perfect for those mornings when you need a little extra energy or a quick snack after hitting the gym.
With this recipe, you can embrace healthy eating while indulging in the seasonal taste of pumpkin. Enjoy every sip and feel good knowing you’re treating yourself right!
Pumpkin Pie Smoothie
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AmazonCheck Price12. Pumpkin Spice Pancakes
Are you ready to flip your breakfast game with some delicious pumpkin spice pancakes? These fluffy delights are perfect for a cozy fall morning. Imagine biting into airy pancakes infused with the warm flavors of pumpkin and spices. You can make them gluten-free or stick with whole wheat flour—everyone at the table will love them! Drizzle with maple syrup or add a pat of vegan butter for an extra treat. Trust me, these pancakes will become a weekend favorite in no time!
Recipe Overview:
– Servings: 4 pancakes
– Prep Time: 10 mins
– Cook Time: 15 mins
– Total Time: 25 mins
– Calories: 250
Nutrition Information:
– Calories: 250
– Fat: 4g
– Carbohydrates: 45g
– Protein: 6g
– Fiber: 3g
Ingredients:
– 1 cup gluten-free flour (or whole wheat)
– 1/2 cup pumpkin puree
– 1 cup almond milk
– 1 tbsp flaxseed meal (mixed with 3 tbsp water)
– 1 tbsp maple syrup
– 2 tsp baking powder
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. Start by mixing the flaxseed meal and water in a bowl. Let it sit for 5 minutes to thicken.
2. In another bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
3. Combine the pumpkin puree, almond milk, and flax mixture with the dry ingredients. Stir until everything is mixed well.
4. Heat a non-stick skillet over medium heat. Pour in your batter and cook until bubbles form on top. Flip to brown the other side.
5. Serve warm, topped with your favorite additions!
Tips:
– Add nuts or dairy-free chocolate chips for extra fun!
– Make a double batch and freeze for easy breakfasts later!
Frequently Asked Questions:
– Can I make these pancakes ahead of time? Absolutely! Just reheat in the toaster or on the skillet for a quick meal.
Pumpkin Spice Pancakes
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Warm up your mornings with a cozy, dairy-free pumpkin spice latte! This delicious drink combines the rich flavors of fall in every sip. Imagine enjoying a cup made with freshly brewed coffee, creamy almond milk, and velvety pumpkin puree. Sweetened with maple syrup and topped with a sprinkle of pumpkin spice, this latte is the perfect way to kick off your day or take a delightful afternoon break.
Here’s how you can make this comforting beverage right at home. The recipe is quick and simple, taking only about 10 minutes from start to finish. You’ll love how easy it is to whip up!
Recipe Overview:
– Servings: 1
– Prep Time: 5 mins
– Cook Time: 5 mins
– Total Time: 10 mins
– Calories: 120
Nutrition Information:
– Calories: 120
– Fat: 4g
– Carbohydrates: 20g
– Protein: 3g
– Fiber: 1g
Ingredients:
– 1 cup brewed coffee or espresso
– 1/2 cup almond milk
– 1/4 cup pumpkin puree
– 1 tbsp maple syrup
– 1/2 tsp pumpkin pie spice
– 1/4 tsp vanilla extract
Instructions:
1. In a small saucepan, mix together the pumpkin puree, almond milk, maple syrup, pumpkin pie spice, and vanilla. Heat gently, whisking until everything is combined and warm.
2. Pour in the brewed coffee or espresso and stir well to blend.
3. Transfer to your favorite mug and enjoy while warm.
Tips:
– Top with dairy-free whipped cream for an indulgent treat!
– Want something cool? Blend it with ice for an iced version!
Whether you’re savoring it on a chilly morning or enjoying it in the afternoon sun, this pumpkin spice latte will warm your heart and spark joy throughout the season. Give it a try, and make those autumn days a little sweeter!
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14. Pumpkin Spice Fudge
Indulge in the creamy delight of Pumpkin Spice Fudge—a no-bake treat that will make your taste buds dance! This rich fudge combines cashew butter, coconut oil, and the warm flavors of pumpkin spice. It’s a fun dessert that not only satisfies your sweet cravings but also makes a perfect gift for friends or a cozy snack for yourself. All you need to do is mix the ingredients, pour the mixture into a pan, and let it chill in the fridge. Enjoy the taste of fall without any dairy!
This recipe is quick and easy, taking only 10 minutes of prep time. You’ll have 12 delicious pieces ready to enjoy after a short chill. Plus, with just 150 calories per piece, you can treat yourself without the guilt. Perfect for those autumn evenings or festive gatherings!
Recipe Overview:
– Servings: 12 pieces
– Prep Time: 10 mins
– Total Time: 10 mins (plus chilling)
– Calories: 150
Nutrition Information:
– Calories: 150
– Fat: 10g
– Carbohydrates: 14g
– Protein: 2g
– Fiber: 1g
Ingredients:
– 1 cup cashew butter
– 1/2 cup pumpkin puree
– 1/4 cup maple syrup
– 1/4 cup coconut oil
– 1 tsp pumpkin pie spice
– 1/2 tsp vanilla extract
Instructions:
1. In a mixing bowl, blend the cashew butter, pumpkin puree, maple syrup, coconut oil, pumpkin pie spice, and vanilla until smooth.
2. Pour the mixture into a lined square pan, spreading it evenly.
3. Refrigerate for at least 2 hours until set. Once firm, cut into squares.
4. Store any leftover fudge in the fridge for up to a week.
Tips:
– Add chopped nuts for a crunchy texture!
Frequently Asked Questions:
– How long does it last? It stays fresh in the fridge for up to a week.
Embrace the flavors of fall with this Pumpkin Spice Fudge. It’s a simple way to bring a touch of autumn to your dessert table. Enjoy every bite!
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15. Pumpkin Spice Rice Pudding
Warm up your autumn evenings with a delightful bowl of pumpkin spice rice pudding. This creamy, dairy-free treat combines the cozy flavors of almond milk and pumpkin puree, seasoned with aromatic cinnamon and nutmeg. You’ll love how it fills your kitchen with the comforting scent of fall, making it an ideal dessert or even a breakfast option to start your day on a sweet note.
Imagine sinking your spoon into a smooth, velvety rice pudding topped with crunchy nuts or a sweet drizzle of maple syrup. It’s like a hug in a bowl, perfect for chilly nights when all you want is something cozy and satisfying. Plus, it’s simple to prepare, making it a great choice for both busy weeknights and special gatherings.
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 30 mins
– Total Time: 40 mins
– Calories: 200 per serving
Nutrition Information:
– Calories: 200
– Fat: 4g
– Carbohydrates: 35g
– Protein: 4g
– Fiber: 2g
Ingredients:
– 1 cup cooked rice
– 1 1/2 cups almond milk
– 1 cup pumpkin puree
– 1/4 cup maple syrup
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. In a medium saucepan, mix together the cooked rice, almond milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt.
2. Cook over medium heat, stirring often, until the mixture thickens, about 15-20 minutes.
3. Once thickened, remove from heat and let it cool slightly. You can serve it warm or chill it in the refrigerator for a refreshing dessert.
Tips:
– Add a sprinkle of cinnamon or a handful of raisins on top for extra flavor.
– If you prefer a richer taste, try using coconut milk instead of almond milk!
– For a nutty crunch, top with chopped pecans or walnuts.
– This pudding also makes a great breakfast, just reheat and enjoy!
Frequently Asked Questions:
– Can I use brown rice? Yes, but the cooking time may be longer. Just keep an eye on it until it reaches the right texture!
– How can I sweeten it more? Feel free to adjust the maple syrup to your taste—everyone loves a little extra sweetness!
Enjoy this cozy pumpkin spice rice pudding as a perfect fall treat. It’s easy to make, delicious, and sure to warm your heart!
❝ Autumn evenings deserve cozy finish—this pumpkin spice rice pudding delivers. Creamy almond milk and pumpkin puree make it blissfully dairy free, with cinnamon warmth and a topping of crunchy nuts or maple drizzle turning any night into a comforting dessert or breakfast in our dairy free pumpkin dessert recipes. ❞
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Fall is here, and it’s the perfect time to indulge in warm, comforting treats. If you love the rich flavors of pumpkin and chocolate, you’ll want to try these delightful Pumpkin Chocolate Chip Cookies. They’re soft, chewy, and bursting with the cozy tastes of autumn. Plus, they’re super easy to make, making them a hit for gatherings or quiet nights at home with family.
Recipe Overview:
– Servings: 24 cookies
– Prep Time: 15 minutes
– Cook Time: 12 minutes
– Total Time: 27 minutes
– Calories: 110 per cookie
Nutrition Information:
– Calories: 110
– Fat: 4g
– Carbohydrates: 16g
– Protein: 2g
– Fiber: 1g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/3 cup melted coconut oil
– 1/4 cup almond milk
– 1 1/2 cups all-purpose flour
– 1 tsp baking powder
– 1 tsp pumpkin pie spice
– 1/2 cup dairy-free chocolate chips
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix together the pumpkin puree, coconut sugar, melted coconut oil, and almond milk until smooth.
3. In a separate bowl, whisk the flour, baking powder, pumpkin pie spice, and chocolate chips together.
4. Combine the wet and dry ingredients, stirring until just mixed. Don’t overdo it!
5. Scoop generous spoonfuls of dough onto your baking sheet, spacing them out evenly.
6. Bake for about 12 minutes, or until the cookies are set but still soft. Let them cool on a wire rack before serving.
Tips:
– Keep your cookies soft by storing them in an airtight container!
– Want to switch things up? Use maple syrup or agave instead of coconut sugar for a different sweetness.
These cookies capture the essence of fall in every bite. They’re perfect for sharing at parties or enjoying with a warm drink. Plus, they fit right into a dairy-free lifestyle without losing any flavor. You’re going to love how easy they are to make and how quickly they disappear!
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Indulge in the cozy flavors of fall with these delightful Pumpkin Spice Donuts. Imagine biting into a soft, fluffy donut, warm from the oven and coated in sweet cinnamon sugar. These baked treats are not only delicious but also a healthier choice compared to their fried counterparts. They make the perfect addition to your breakfast or dessert table and are great for holiday gatherings or a relaxing evening at home. Plus, making them is a breeze!
Recipe Overview:
– Servings: 12 donuts
– Prep Time: 15 minutes
– Cook Time: 10 minutes
– Total Time: 25 minutes
– Calories: 180 per donut
Nutrition Information:
– Calories: 180
– Fat: 7g
– Carbohydrates: 27g
– Protein: 2g
– Fiber: 1g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1/3 cup almond milk
– 1/3 cup melted coconut oil
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp pumpkin pie spice
– 1/4 cup coconut sugar (for coating)
Instructions:
1. Preheat your oven to 350°F (175°C) and grease a donut pan.
2. In a large bowl, combine the pumpkin puree, maple syrup, almond milk, and melted coconut oil.
3. In another bowl, mix the flour, baking powder, and pumpkin pie spice until well combined.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Pour the batter into your greased donut pan, filling each cavity about halfway.
6. Bake for about 10 minutes or until a toothpick inserted in the center comes out clean.
7. Let the donuts cool for a few minutes, then coat them in coconut sugar before serving.
Tips:
– Drizzle your donuts with a dairy-free glaze for an extra touch of sweetness!
– Store any leftovers in an airtight container to keep them fresh for days.
Frequently Asked Questions:
– Can I make these gluten-free? Yes, just swap the all-purpose flour for a gluten-free blend. Enjoy your deliciously spiced donuts without worry!
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Treat yourself to these delightful No-Bake Pumpkin Spice Truffles! They’re rich, creamy, and bursting with fall flavors, making them a perfect pick-me-up for any pumpkin lover. With just a handful of ingredients, you can whip up a batch in no time. Plus, there’s no oven involved, so you can make these truffles even on the warmest fall days.
These truffles combine smooth cashew butter and velvety pumpkin puree, creating a dreamlike texture. Roll them in crushed nuts or cocoa powder for an extra touch. They’re ideal for parties, or simply as a sweet snack when cravings hit.
Recipe Overview:
– Servings: 12 truffles
– Prep Time: 15 mins
– Cook Time: 0 mins
– Total Time: 15 mins (plus chilling)
– Calories: 140
Nutrition Information:
– Calories: 140
– Fat: 10g
– Carbohydrates: 12g
– Protein: 3g
– Fiber: 2g
Ingredients:
– 1 cup cashew butter
– 1/2 cup pumpkin puree
– 1/4 cup maple syrup
– 1 tsp pumpkin pie spice
– 1/4 cup crushed walnuts or cocoa powder (for rolling)
Instructions:
1. In a mixing bowl, combine the cashew butter, pumpkin puree, maple syrup, and pumpkin pie spice. Stir until the mixture is completely smooth.
2. Shape the mixture into small balls, then roll them in crushed walnuts or cocoa powder.
3. Place the truffles in the fridge for at least 30 minutes to firm up.
4. Enjoy straight from the fridge or at room temperature!
Tips:
– Roll in shredded coconut for a fun and unique twist!
– Store them in the fridge for up to a week for fresh treats anytime.
These truffles not only satisfy your sweet tooth but also bring the cozy flavors of fall right to your kitchen. Enjoy them at gatherings or keep them all to yourself for those quiet evenings at home!
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Indulge in the creamy goodness of pumpkin spice pudding, a delightful dairy-free treat that brings warmth to your fall. This pudding is not only quick to make but also feels decadent with every spoonful. Using simple ingredients like almond milk and pumpkin puree, it’s spiced just right to give you that cozy fall flavor. Top it off with a dollop of coconut whipped cream for that extra touch of luxury! Perfect for a family dessert or a cozy night in, this pudding is sure to please everyone.
Here’s how to make it:
Recipe Overview:
– Servings: 4
– Prep Time: 10 mins
– Cook Time: 15 mins
– Total Time: 25 mins
– Calories: 170
Nutrition Information:
– Calories: 170
– Fat: 5g
– Carbohydrates: 28g
– Protein: 3g
– Fiber: 1g
Ingredients:
– 1 cup pumpkin puree
– 2 cups almond milk
– 1/4 cup maple syrup
– 1/4 cup cornstarch
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. In a saucepan, whisk together pumpkin puree, almond milk, maple syrup, cornstarch, pumpkin pie spice, and salt.
2. Cook over medium heat, stirring constantly until the mixture thickens, which should take about 10-15 minutes.
3. Pour the pudding into serving bowls and let it cool before refrigerating.
4. Serve chilled, topped with coconut whipped cream.
Tips:
– Sprinkle a bit of cinnamon on top for added flavor.
– Store leftovers in the fridge for a quick snack later!
Frequently Asked Questions:
– Can I make this in advance? Yes! It keeps well in the fridge for several days, making it a great make-ahead dessert.
Enjoy the rich flavors and creamy texture of this pumpkin spice pudding. It’s a simple yet satisfying way to celebrate fall, and your taste buds will thank you!
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Get ready to fall in love with these delightful pumpkin spice cupcakes! Light and fluffy, they burst with warm flavors that perfectly capture the essence of autumn. Imagine enjoying one of these sweet treats alongside a cozy cup of tea or coffee. With a rich, creamy dairy-free frosting on top, they add a touch of elegance to any gathering. Whether it’s a holiday party or just a cozy evening in, these cupcakes are sure to impress your friends and family!
Here’s how you can make your own pumpkin spice cupcakes. It’s a quick process that takes about 35 minutes from start to finish. You’ll find that preparing these cupcakes is as enjoyable as eating them! Plus, they are perfect for decorating, allowing you to get creative with your frosting and toppings.
Recipe Overview:
– Servings: 12 cupcakes
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: 200 per cupcake
Nutrition Information:
– Calories: 200
– Fat: 8g
– Carbohydrates: 30g
– Protein: 3g
– Fiber: 1g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/3 cup almond milk
– 1/3 cup melted coconut oil
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a bowl, blend the pumpkin puree, coconut sugar, almond milk, and melted coconut oil until smooth.
3. In another bowl, mix together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour the batter into the cupcake liners and bake for 20 minutes.
6. Allow the cupcakes to cool completely before adding frosting.
Tips:
– Top with creamy dairy-free cream cheese frosting for an extra special treat!
– Feel free to add chopped nuts or chocolate chips to the batter for added texture.
Frequently Asked Questions:
– Can I make mini cupcakes? Yes! Just adjust the baking time to about 12-15 minutes for mini versions.
– How should I store these cupcakes? Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Enjoy baking these delightful pumpkin spice cupcakes this fall! They’re sure to become a favorite in your home.
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Cozy up with a slice of this delightful pumpkin spice bread pudding. Perfect for crisp fall evenings, this dessert will warm your heart and satisfy your sweet tooth. Imagine soft, custardy bread soaked in a rich pumpkin and spice mixture, baked to a golden perfection. It’s an ideal way to use up leftover bread while creating a delicious treat that everyone will love.
Recipe Overview:
– Servings: 8
– Prep Time: 20 mins
– Cook Time: 45 mins
– Total Time: 1 hour 5 mins
– Calories: 220
Nutrition Information:
– Calories: 220
– Fat: 5g
– Carbohydrates: 41g
– Protein: 4g
– Fiber: 2g
Ingredients:
– 6 cups dairy-free bread, cubed
– 2 cups almond milk
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 2 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C). Grease a baking dish.
2. In a large bowl, whisk together the almond milk, pumpkin puree, maple syrup, pumpkin pie spice, and salt until smooth.
3. Add the cubed bread to the mixture and stir gently until all pieces are soaked.
4. Pour the bread mixture into the greased baking dish, spreading it evenly.
5. Bake for 45 minutes or until the top is golden and the pudding is set.
6. Let it cool slightly before serving.
Tips:
– Serve warm with a scoop of dairy-free ice cream to elevate the dessert!
– This recipe is flexible—feel free to swap in gluten-free bread for a tasty alternative.
If you’re looking for a comforting dessert that’s simple and satisfying, this pumpkin spice bread pudding is the answer. With its rich flavors and gooey texture, it’s bound to become a fall favorite for you and your loved ones. Enjoy making this cozy treat!
Fun fact: for dairy free pumpkin dessert recipes, leftovers become dessert gold—this cozy pumpkin spice bread pudding comes together in under an hour. With 8 servings and simple pantry ingredients, it’s a practical staple for fall gatherings.
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Craving something sweet that captures the essence of fall? Look no further than these delightful pumpkin spice shortbread cookies. They bring a warm, buttery flavor that melts in your mouth, thanks to creamy coconut oil. Perfect for cozy evenings with a cup of tea or coffee, these cookies also shine at autumn gatherings. A drizzle of simple glaze adds a lovely touch of sweetness.
Recipe Overview:
– Servings: 20 cookies
– Prep Time: 10 minutes
– Cook Time: 15 minutes
– Total Time: 25 minutes
– Calories: 120
Nutrition Information:
– Calories: 120
– Fat: 7g
– Carbohydrates: 15g
– Protein: 1g
– Fiber: 1g
Ingredients:
– 1 cup coconut oil, softened
– 1/2 cup coconut sugar
– 2 cups all-purpose flour
– 1 tsp pumpkin pie spice
– 1/4 tsp salt
Instructions:
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened coconut oil and coconut sugar until the mixture is light and fluffy.
3. Gradually add the flour, pumpkin pie spice, and salt. Mix until everything is well combined.
4. Roll the dough into small balls and slightly flatten them before placing them on the baking sheet.
5. Bake for about 15 minutes or until the cookies are lightly golden.
6. Allow them to cool before indulging in these tasty treats.
Tips:
– Drizzle with a simple glaze made from powdered sugar and almond milk for a special finishing touch!
Frequently Asked Questions:
– How do I store these cookies? Keep them in an airtight container at room temperature for freshness.
Now you have a simple yet scrumptious recipe to enjoy all fall long. Happy baking!
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23. Pumpkin Rice Crispy Treats
Craving a sweet treat that captures the essence of fall? Look no further than these delightful pumpkin rice crispy treats! They blend the classic crunchy goodness of rice cereal with the warm flavors of pumpkin and spice, making them a perfect no-bake dessert for any occasion. Whether you’re hosting a gathering or enjoying a cozy evening at home, these chewy squares will bring joy to everyone who tries them.
Recipe Overview:
– Servings: 12 squares
– Prep Time: 15 minutes
– Cook Time: 0 minutes
– Total Time: 15 minutes (plus chilling)
– Calories: 180
Nutrition Information:
– Calories: 180
– Fat: 5g
– Carbohydrates: 32g
– Protein: 1g
– Fiber: 1g
Ingredients:
– 3 cups rice cereal
– 1 cup mini marshmallows
– 1/2 cup pumpkin puree
– 1/4 cup coconut oil
– 1 tsp pumpkin pie spice
Instructions:
1. Melt the coconut oil and mini marshmallows together in a saucepan over low heat. Stir until smooth.
2. Take it off the heat and mix in the pumpkin puree and pumpkin pie spice.
3. Gently fold in the rice cereal, ensuring every piece is coated.
4. Press the mixture firmly into a greased 9×9 inch pan.
5. Allow it to cool before cutting into squares.
Tips:
– Want an extra treat? Add chocolate chips for a delicious twist!
– These treats can be made ahead of time. Store them in an airtight container for up to a week.
These pumpkin rice crispy treats are not just easy to make; they are also a wonderful way to celebrate fall flavors. Enjoy the chewy texture and sweet taste, and watch as they become a favorite in your home!
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Indulge in the cozy flavors of fall with these delightful pumpkin spice cupcakes. Topped with a creamy, dairy-free frosting made from cashews, each bite offers a perfect balance of sweetness and tanginess. These cupcakes are not just desserts; they are an experience that captures the essence of autumn. Whether you’re celebrating a special occasion or simply treating yourself, these cupcakes will win over every palate.
Recipe Overview:
– Servings: 12 cupcakes
– Prep Time: 15 minutes
– Cook Time: 20 minutes
– Total Time: 35 minutes
– Calories: 220 per cupcake
Nutrition Information:
– Calories: 220
– Fat: 10g
– Carbohydrates: 30g
– Protein: 4g
– Fiber: 2g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/3 cup almond milk
– 1/3 cup melted coconut oil
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1 tsp pumpkin pie spice
Instructions:
1. Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
2. In a mixing bowl, blend pumpkin puree, coconut sugar, almond milk, and melted coconut oil until smooth.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and pumpkin pie spice.
4. Slowly mix the dry ingredients into the wet mixture until just combined. Don’t overmix!
5. Fill the cupcake liners with the batter and bake for 20 minutes or until a toothpick comes out clean.
6. Let the cupcakes cool completely before adding the frosting.
Tips:
– Add chopped pecans on top for a delightful crunch!
– Want to make mini cupcakes? Just reduce the baking time slightly!
These pumpkin spice cupcakes are sure to become a fall favorite. Enjoy the warm, comforting flavors while sharing them with friends and family. They are perfect for cozy gatherings or simply to brighten your day. Dive in and savor the season!
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Start your day on a deliciously healthy note with a pumpkin spice smoothie bowl! This vibrant bowl combines creamy pumpkin puree, ripe banana, and almond milk, sweetened with a drizzle of maple syrup. It’s a quick and nutritious breakfast that fuels your morning with the warm flavors of fall. You can also top it with a mix of crunchy seeds, nuts, and shredded coconut for added texture and taste. It’s perfect for those busy mornings when you want something satisfying without turning on the oven!
Recipe Overview:
– Servings: 2
– Prep Time: 5 mins
– Cook Time: 0 mins
– Total Time: 5 mins
– Calories: 180
Nutrition Information:
– Calories: 180
– Fat: 5g
– Carbohydrates: 30g
– Protein: 4g
– Fiber: 3g
Ingredients:
– 1 cup pumpkin puree
– 1 ripe banana
– 1 cup almond milk
– 1 tbsp maple syrup
– 1 tsp pumpkin pie spice
Instructions:
1. In a blender, combine the pumpkin puree, banana, almond milk, maple syrup, and pumpkin pie spice. Blend until smooth and creamy.
2. Pour the mixture into bowls, and get creative with your toppings! Add granola, chia seeds, or shredded coconut for extra crunch.
3. Dive in and enjoy this nutritious bowl of goodness right away!
Tips:
– Use a frozen banana to create a thicker, creamier texture. You won’t regret it!
Frequently Asked Questions:
– Can I add greens? Absolutely! Spinach or kale blend in nicely and boost the nutrients without altering the flavor too much.
This pumpkin spice smoothie bowl is not just a treat for your taste buds; it’s also a fantastic way to embrace the flavors of fall without any fuss. Enjoy it as a breakfast or a quick snack, and feel good knowing you’re starting your day right!
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Indulge your taste buds with these delightful Pumpkin Spice Cheesecake Bars! These creamy treats bring together the warm flavors of pumpkin and the smoothness of cheesecake in every bite. With a crunchy almond flour crust, each bar offers a satisfying texture that pairs perfectly with the rich filling made from cashew cream and pumpkin puree. Whether you’re hosting a fall gathering or treating yourself, these bars are a must-try. You might find it hard to stop at just one!
Recipe Overview:
– Servings: 12 bars
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins (plus chilling)
– Calories: 240
Nutrition Information:
– Calories: 240
– Fat: 15g
– Carbohydrates: 26g
– Protein: 4g
– Fiber: 2g
Ingredients:
– 1 1/2 cups almond flour (for crust)
– 1/4 cup melted coconut oil (for crust)
– 1/4 cup maple syrup (for crust)
– 1 cup cashew cream
– 1 cup pumpkin puree
– 1/2 cup maple syrup
– 1 tsp pumpkin pie spice
– 1 tsp vanilla extract
Instructions:
1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan.
2. For the crust, mix almond flour, melted coconut oil, and maple syrup in a bowl until crumbly. Press this mixture into the bottom of your pan.
3. In another bowl, blend cashew cream, pumpkin puree, maple syrup, pumpkin pie spice, and vanilla until smooth and creamy.
4. Pour the cheesecake filling over the crust. Bake for 30 minutes or until set.
5. Let it cool, then chill in the fridge for at least 4 hours before serving.
6. Cut into bars and enjoy your fall treat!
Tips:
– Add a drizzle of dairy-free caramel sauce on top for a luxurious touch!
– Make these bars ahead of time; they last well in the fridge for a few days.
Enjoy these Pumpkin Spice Cheesecake Bars as a perfect way to celebrate the season. They’re not just delicious; they’re also a lovely addition to any dessert table!
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27. Pumpkin Spice Brownies
Satisfy your sweet tooth with pumpkin spice brownies that blend rich chocolate and cozy pumpkin flavors! These brownies are fudgy, moist, and perfect for fall. The addition of pumpkin puree not only enhances the taste but also adds a unique twist to your classic brownie recipe. Serve them warm, topped with a scoop of dairy-free ice cream, for an indulgent dessert that will impress your guests.
Recipe Overview:
– Servings: 16 brownies
– Prep Time: 20 mins
– Cook Time: 30 mins
– Total Time: 50 mins
– Calories: 200 per brownie
Nutrition Information:
– Calories: 200
– Fat: 8g
– Carbohydrates: 32g
– Protein: 3g
– Fiber: 2g
Ingredients:
– 1 cup pumpkin puree
– 1/2 cup coconut sugar
– 1/3 cup melted coconut oil
– 1/2 cup cocoa powder
– 1 cup all-purpose flour
– 1 tsp baking powder
– 1/4 tsp salt
Instructions:
1. Start by preheating your oven to 350°F (175°C). Grease a 9×9 inch baking pan to prevent sticking.
2. In a mixing bowl, combine the pumpkin puree, coconut sugar, and melted coconut oil. Stir until the mixture is smooth and well-blended.
3. Next, add the cocoa powder, flour, baking powder, and salt. Mix gently until everything just comes together; don’t overmix.
4. Pour the batter into your prepared baking pan and spread it evenly. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
5. Once done, let the brownies cool for a bit before slicing them into squares.
Tips:
– Dust the brownies with powdered sugar for an elegant touch!
– Experiment by adding nuts or dairy-free chocolate chips for extra texture!
Frequently Asked Questions:
– Can I substitute whole wheat flour? Yes, it will work well in this recipe!
– What can I use instead of coconut sugar? Brown sugar is a great alternative!
Enjoy these delightful pumpkin spice brownies as a perfect treat for fall gatherings or cozy nights in. They make every bite a little celebration of the season!
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Conclusion
With these 27 dairy-free pumpkin dessert recipes, your fall gatherings will be a delicious hit!
From rich pies to delightful muffins, there’s something for everyone to enjoy without the worry of dairy. Embrace the flavors of the season and treat yourself and your loved ones to these scrumptious sweets. Share your favorites and celebrate the joy of pumpkin season together!
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Frequently Asked Questions
What Are Some Easy Dairy Free Pumpkin Dessert Recipes for Beginners?
If you’re new to dairy free pumpkin dessert recipes, you’ll be pleased to know there are plenty of simple options to get started!
Consider trying a basic dairy free pumpkin pie using coconut milk and a pre-made gluten free crust. Another easy idea is pumpkin spice muffins made with almond milk and oat flour. These recipes not only celebrate the flavors of fall but are also perfect for anyone exploring vegan pumpkin desserts!
Can I Make These Pumpkin Desserts Gluten Free?
Absolutely! Many of the dairy free pumpkin dessert recipes can easily be adjusted to be gluten free.
For instance, you can substitute regular flour with almond flour or coconut flour in recipes like pumpkin bread or cookies. Just ensure that all other ingredients, such as baking powder and spices, are also gluten free. It’s all about getting creative while still enjoying those delightful fall dessert ideas!
Are These Pumpkin Dessert Recipes Healthy?
While some pumpkin desserts can be indulgent, many of the recipes featured can be quite healthy!
For example, using natural sweeteners like maple syrup or date sugar can reduce refined sugar intake. Additionally, pumpkin itself is packed with fiber and vitamins, making these healthy pumpkin sweets a great choice for a guilt-free treat during fall.
How Can I Add Pumpkin Spice Flavor to My Desserts?
Pumpkin spice is a quintessential flavor for the fall, and you can easily incorporate it into your desserts!
To achieve that cozy taste, combine spices like cinnamon, nutmeg, ginger, and cloves in your recipes. You can either make your own pumpkin spice blend or use store-bought. Just a teaspoon or two can transform any recipe into a delicious pumpkin spice treat!
Where Can I Find Ingredients for Dairy Free Pumpkin Desserts?
Finding ingredients for dairy free pumpkin dessert recipes is easier than you might think!
Most grocery stores now carry a variety of dairy substitutes like almond milk, coconut cream, and vegan butter. You can also check local health food stores or online retailers for gluten free flours and specialty items. Shopping for these ingredients can be an adventure, and you might discover new favorites along the way!
Related Topics
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vegan recipes
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