Preheat oven to 375F. Prepare a 9*5 bread pan by greasing with dairy-free shortening like Spectrum.

Combine dry ingredients in a large bowl and whisk together. Make a well in the center and add your eggs, vanilla, pumpkin, and canola oil. Gently fold ingredients together. When combined, spoon into your bread pan. If desired you can sprinkle top with raw sugar. Bake for about an hour or until a toothpick comes out clean. Enjoy!

Combine ingredients in your blender (a cheap-o blender will be just fine) and process until smooth and creamy. Pour in a glass or cup and grate nutmeg on top for serving. Enjoy!

I am curious about what it would taste like frozen into a popsicle- I think it might be pretty tasty.

I also considered adding 1/2 tsp of vanilla. I might do that next time. You can also add a pumpkin spice type blend of spices. I like Penzey’s Cake or Baking Spice.

Line 15*10*1 inch pan with parchment paper and grease with organic palm shortening or your favorite dairy-free margarine. Preheat oven to 350F.

Combine eggs, canned pumpkin and oil in your food processor and blend until creamy. Sift together dry ingredients in a large bowl. Make a well in the center and pour your processed liquid ingredients into the well. Fold together until combined. Pour into greased pan.

Bake for 30 minutes or until a toothpick comes out of the center clean. Cool completely before frosting. Or, keep frosting in a small ziploc bag in the refrigerator and frost individual pieces at will.

Preheat oven to 375F.
Combine crust ingredients in a medium bowl, whisking flours together and then adding your shortening. Combine until dough starts forming pea-sized balls, and sprinkle in water one tablespoon at a time until you can form the dough into a ball. Once you have a ball of dough, carefully roll out on wax paper. If you have two pie tins, you can place one bottom-side up underneath the wax paper and place the second one over the dough. Invert and carefully peel off the wax paper to have a perfect pie crust.

Bake for 8-10 minutes in the oven or until lightly browned.

Whisk filling ingredients together in a large bowl and fill your crust with the filling. Bake for 50 minutes or until pie has firmed up somewhat. You CAN greedily eat a slice before it chills, but it will be somewhat soft until it is chilled in the refrigerator overnight. For the most impressive pie, cool overnight.

Heat oven to 425F. Cut kabocha and pumpkin in half and scoop out seeds. Cut once more so they are cut into fourths. Place cut side down on a large baking sheet and bake for 30 minutes, checking and turning at that point if they aren’t thoroughly baked. Put back in oven again for another 15 minutes, check. Put in for another 15 minutes if needed or leave out to cool. When cool enough to handle, remove skin and chop.

Heat olive oil in large stock pan on medium and sautee leeks. As they soften, add carrot and celery. Sautee and then add your vegetable broth. Let simmer for 10 minutes or so and then add your chopped, cooked kabocha and pumpkin. Add water to cover and let simmer for another 10 minutes or longer if desired. Add seasonings (poultry seasoning, salt, pepper, and paprika) and simmer for another ten mintues, adding any extra water you need. Taste liquid and add more seasonings if you like. When pumpkin and kabocha is thoroughly softened, blend soup with an immersion blender until you have a nice, thick, creamy consistency. Enjoy!

Chop and peel small pumpkin squash into small to medium sized (about 1 1/2 inch) chunks. Heat oven to 450 f and place your pumpkin cubes in roasting dish or cookie sheet with a few garlic cloves, chopped onion, and fresh rosemary. Drizzle with olive oil and season with salt and pepper. Roast for 30 or 40 minutes and reserve, discarding the rosemary and removing the (still unpeeled) garlic cloves. Keep at least two of the roasted garlic cloves for usage in the recipe later.

Add some olive oil (less than 1 tbsp.) to a dutch oven or cast iron pan on medium or medium high heat and saute onion until it begins to turn transparent. Toss in mushroom pieces in a single layer, moving onions aside so mushrooms are in direct contact with the pan. Season with salt and pepper. Sear mushrooms until golden brown and then turn. When the mushrooms are browned on both sides, you may wish to remove most of the onions and all of the mushrooms from the pan for optimal browning of the apples. If desired, add a touch more olive oil (1 tsp or so) to the pan and heat. Throw in your apple chunks and season with poultry seasoning. Let them brown to taste, turning a few times. Then add your mushrooms, onions, and roasted pumpkin to the pan with the apple pieces. Add extra seasonings and more fresh rosemary. You may wish to add the contents of 2+ of the roasted garlic from the pumpkin roast, but make sure to evenly distribute the contents throughout the dish. Cook for a few more minutes to let the flavors mingle. Then take off the burner and sprinkle with basil, folding into the dish.

Serve with Vegetarian gravy and Cranberry sauce on the side.

Heat brown rice flour and nutritional yeast flakes in a dry nonstick frypan on a medium temperature, and let them lightly brown and release their fragrance. Take the pan off the heat and slowly add water, braggs, olive oil and seasonings, whisking continuously until mixture is silky smooth. Return to heat and stir until gravy reaches desired consistency.