The best of pumpkin: My 10 fave gluten-free + vegan recipes

Pumpkins, pumpkins everywhere, I know.

I’m guilty as anyone of the pumpkin-mania that takes over the blogosphere this time of year–pumpkin pasta, & tomorrow, pumpkin cookies. If you hate pumpkin, forgive me, but maybe these recipes will get you to change your mind.

Here’s the truth, pumpkin is super versatile.

Proof: I’ve scoured my favorite blogs & sites & compiled a variety of lip-smacking pumpkin-ish delights for your viewing & cooking pleasure.

So check ’em out, pin ’em, & get cookin’.

(all recipes are vegan & gluten-free–yipee!)

A note on pinning etiquette: Feel free to pin the top image (it’s mine) from my site, but for all the recipes below, please click on the recipe name below each image & it will take you to the direct site where you can pin the image & recipe. Thank you, you’re a dear.

In no particular order (they are all scrumpdliumpcious)…

Nicole, from a Dash of Compassion, shares her recipe for pumpkin spice granola, a beautiful blend of flavors & textures.

Allyson‘s, pumpkin quinoa white bean chili looks amazingly hearty & filling.
(Who says vegan food is skimpy? Not this bowl.)

She’s also an author of a few awesome gluten-free vegan cookbooks. My review of her latest, here.

Angela‘s made-from scratch pumpkin butter.

In her recipe, she shares the many ways to use it (personally, I say pass the toast please). And, if you’ve never visited her blog, Oh She Glows, you should definitely add it to your list of must-reads–she doesn’t just share recipes, she shares herself. And she is a delightfully real & sweet person at that.

Dreena, of Plant-Powered Kitchen (also author of 4 best-selling cookbooks) does dessert like no one else. Always wholesome & hearty, she knows how to create a true dessert-as-comfort-food recipe.

Her soy-free vegan pumpkin custard would be perfect on a chilly fall Sunday evening, to be enjoyed with friends & family (after a rousing game of Scrabble, say?).

Maple cinnamon candied pumpkin seeds, from Choosing Raw.

Gena, one of my fave, “mostly-raw” girls, knows how to make these little seeds pop with flavor.

Vegan pumpkin spice ice cream.

Ya’ll know I’m a sucker for ice cream. It’s my Achilles’s heal.
This recipe from Beth of Tasty Yummies, is on my list of: “must-must-try.”
(And yes, ice cream is completely appropriate any season of the year. Apple pie, after all, does not stand alone.)

Coconut curry pumpkin soup, from Jeanine, of Love & Lemons (one of the most truly beautiful & simple vegetarian/gluten-free food blogs out there).

A warm bowl of something porridge-ish will always be my go-to in the winter.

Dana‘s creamy oats with blueberries & toasted almonds is quite simple, & well, lovely, don’t you think?
(Her blog, The Minimalist Baker, is chock-full of other equally lovely recipes.)

Leanne is such a rock star with the allergy-sensitive crowd. Her blog, Healthful Pursuit (she does a daily food post!) is colorful & bright, & each recipe is meticulous in directions & accuracy.

Her vegan shaved parmesan cheese uses a blend of seeds & is a flavor & nutrient-packed topping for soups & salads.

Crusted pumpkin wedges with dill sauce, from Meg of Beard & Bonnet.

I haven’t come across too many actual pumpkin recipes (just do a search on pinterest & it’s mostly sweet stuff).
Savory, this one looks like it would pair well with some sauteed greens.