Pumpkin ice cream by Chef V uses all-vegan ingredients that won’t skyrocket your blood sugar and expand your waist. If you love ice cream, all things pumpkin and fall, and exquisite vegan desserts, you’ll love this recipe.
My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream.
This vegan, gluten free crust is so good you can use it for any pie recipes, sweet or savory. It’s a keeper! Use with my pumpkin pie recipe – also vegan
The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.
My Pumpkin Pie Smoothie tastes rich and decadent – vegan and gluten free as well. I use raw cashews and my own Pumpkin Pie Spice Blend to make this a healthy, delicious treat that won’t make you bloated. –
This recipe is easy to make on your own, especially if you have a lot of spices in your cupboard. It is needed for the recipes below but you can always buy this one pre-made too.
I swear to you that my sweet potato pureé will have the same starchy mouth-feel as regular mashed potatoes. But this version contains way more minerals and is lower in calories.
Making your own pumpkin pureé means you get a fresher, more flavorful product, and you know where the pumpkin came from – and that it was grown organically.
Pumpkin Lasagna & Rosemary “Ricotta”, incorporates some pumpkin into the ‘cheese’ and is so yummy with the pumpkin sauce and gluten free noodles. A family favorite – for even the pickiest eater!
Can we all agree that the whole pumpkin spice and PSL (latte) thing has gotten out of hand? It’s gotten to the point that PSLs are released with a whole month left of summer to go. In fact, Dunkin Donuts beat Starbucks to the pumpkin punch this year, releasing its own PSL on August 19.