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A Day with Pumpkin

Nothing screams autumn like changing leaves, nippy air, hot drinks and… pumpkins. That’s right! Pumpkins are the key element of fall and are central in all fall decorations across North America. If you’ve ever wondered why, this is because now is the harvest time for pumpkins and other winter squashes, and of course, Halloween.

However, there is more to pumpkins than just a pretty decorative item; they are also packed with a ton of goodness and make the perfect ingredient to add to your fall recipes. Both the seeds and the fruit are nutritious and have numerous health benefits. They help boost your immunity due to the generous dose of beta carotene present in them. They are also great for eye, skin, heart and metabolic health, and are super easy to incorporate into your meals.

If you’re not sure where to start, you’re on the right page. We’ve compiled some of our favourite pumpkin recipes, covering every course of a meal that can be enjoyed throughout the year.


PUMPKIN PIE SMOOTHIE by Ambitious Kitchen


1 frozen banana

½ cup plain or vanilla yogurt

1/2 cup pumpkin puree

1/2 cup unsweetened almond milk

1 tablespoon almond or pecan butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

pinch each of nutmeg, ginger & allspice

Additional toppings to make your smoothie richer and healthier


  • Add all ingredients to a blender and blend until smooth. Serves 1.


VEGAN PUMPKIN BASIL PINWHEELS by elephantastic vegan


1 package vegan puff pastry dough

1/3 cup pumpkin puree

1/2 teaspoon salt

1/4 cup tightly packed fresh basil leaves


  • Preheat the oven to 400°F.
  • Combine the pumpkin puree and salt.
  • Roll out the puff pastry dough, spread the salted pumpkin puree on the puff pastry dough, leave out the bottom border and sprinkle the basil leaves on top.
  • Roll the puff pastry dough in (as tight as possible) and close the edge.
  • Cut the puff pastry dough roll in about 25 pieces and place the pinwheels on a baking tray lined with parchment paper. Bake for 15 to 20 minutes until golden brown. Let them cool off and enjoy!


PUMPKIN MACA SOUP by Miski Organics

2 cups of pumpkin puree 🎃
1 teaspoon of Miski Organics Gelatinized Red Maca Powder
1 inch piece of ginger
2 cloves of garlic
1/2 cup of ricotta cheese or almond milk
Coconut oil

Salt and pepper to taste


  • Add one teaspoon of coconut oil, ginger, and garlic into a medium-sized pot.
  • Let them simmer and add pumpkin, maca, milk or cheese.
  • Add salt and pepper to taste.
  • Serves 4 people and great for the cold weather!




1 cup pumpkin puree

1 15 oz. can black beans, rinsed and drained

¼ cup chopped fresh cilantro

1 tsp mild chili powder

1 tsp ground cumin

1 tsp fine sea salt

1 tsp smoked paprika

¼ tsp ground cayenne optional

8 8-9″ flour tortillas

2 tbsp unsalted butter

8 ounces white cheddar cheese shredded

guacamole, salsa, and cilantro for serving


  • Add the pumpkin and black beans to large bowl. Stir well. Next, stir in the cilantro, chili powder, cumin, salt, paprika, and cayenne, if using. Divide the filling into 4 portions.
  • Lay 4 tortillas on a flat surface. Top each with a portion of the filling and spread to cover the tortilla. Top each with ¼ of the shredded cheese. Place the remaining tortillas over the filling to make 4 quesadillas.
  • For each quesadilla, melt a ½ tablespoon of butter in a large skillet over medium-high heat. Add the quesadilla and cook for 3 to 4 minutes on each side, until the tortilla is golden brown, and the filling is warm.
  • Cut and serve alongside guacamole, salsa, and cilantro for toppings.




For the crust:
1⁄4 cup + 2 tbsp walnuts (toasted)
1⁄4 cup quick or rolled oats (toasted)
1⁄4 cup + 2 tbsp deglet noor dates, pitted and softened (about 8 dates) Pinch of salt
1⁄2 tsp Lucuma powder
1 1⁄2 tsp Yacon Syrup

For the filling:
3⁄4 cup raw cashews (soaked and drained)
1⁄4 cup coconut cream (hardened in the fridge)
1⁄4 cup unsweetened pumpkin puree
1⁄8 cup Lucuma powder
1⁄8 cup maple syrup or Yacon Syrup
1 tbsp lemon juice
Pinch of salt
1⁄2 tsp vanilla extract
1 tsp pumpkin pie spice (or 1⁄2 tsp cinnamon, 1⁄8 tsp ginger, 1⁄8 tsp nutmeg, pinch of cloves, pinch of allspice)
*2 tbsp or more plant milk to help blend if needed


  • Before beginning, soak cashews for 15-30 minutes, and create coconut cream by placing a can of full fat coconut milk in the refrigerator for 24 hours.
  • Prepare 6 slots of a muffin tin with silicone cupcake liners.
  • Prepare the ingredients for the crust by toasting the walnuts and oats on a baking tray at 350°F for 6-8 minutes or until fragrant. Allow to cool.
  • To make the crust, add walnuts, oats, pitted and drained dates, salt, and Lucuma Powder to a food processor and pulse. When a coarse mixture has been formed add Yacon Syrup or liquid sweetener of choice and pulse again until the mixture starts clumping together.
  • Roll the mixture into little balls and place them in the cupcake slot
  • To make the filling, add the cashews to a blender with the remaining ingredients and blend. A thicker filling will create a firm cake.
  • Remove the muffin tin from the freezer, divide the filling evenly, smooth the tops and return the muffin tin to the freezer for at least 2 hours or until the cakes are frozen and fully set.
  • Once set, remove the muffin tin from the freezer and let it sit at room temperature for a couple of minutes to make loosening the cakes easier. Remove the cakes from the silicone liners or pull up on the parchment paper tabs.
  • Allow the cakes to defrost for 10 – 15 minutes before serving for a softer texture OR freeze in an airtight container until ready to serve.

We hope you enjoy these pumpkin recipes as much as we do. If you are looking to substitute ingredients with other healthier alternatives, visit to check out our wide collection of superfoods and grains.

Happy National Pumpkin Day! 🎃