I have been dying to play around and make something using pumpkin and pumpkin pie spice. Once the cans of tinned pumpkin puree appeared in the shops I knew it was time to create something.
You can make all of these using just one can of pumpkin. Or you can make your own pumpkin puree by de-seeding a pumpkin, cutting into chunks & roasting for 50-55 minutes (180c/350f/ or Gas mark 4) out the flesh into a bowl and puree with a blender.
In this post there will be 3 NEW delicious recipes.
- Pumpkin cheesecake brownies
- Pumpkin spiced bites
- Pumpkin spiced milkshake
All 100% vegan & gluten free.
For the brownies I baked mine using my 12 hole brownie tin,
If you would like to use a similar tin I found this one on Amazon for you.
Pumpkin cheesecake brownie
Ingredients:
For the brownie
- 165g Caster sugar
- 100g Dark vegan chocolate
- 100g Dairy free butter
- 165g Plain gluten free flour
- 75g Chocolate soya yoghurt
- 1 Tbsp ground flax seed mixed with 4 Tbsp. cold water
- 1 Tsp Baking powder
For the cheesecake filling
- 125g Pumpkin puree
- 100g Violife creamy soft cheese
- 25g Caster sugar
- 2 Tsp. Pumpkin pie spice*
*If you can’t find pre made pumpkin pie spice you can mix your own,
By mixing 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves.
Method:
Pre-heat your oven to 160c/320f/ or Gas mark 3 grease your brownie tin
- In a small bowl combine all your cheesecake filling ingredients & place to the side.
- In a saucepan add your dairy free butter and chocolate and melt over a low heat.
- Once melted add the caster sugar, and all your other brownie ingredients and mix well.
- Divided your mixture between the 12 holes.
- Add a generous teaspoon of the cheesecake mix to each cavity and using a tooth pick swirl it into the brownie mix.
- Bake for 22-25 minutes**.
- Once baked leave to cool for 10 minutes and then carefully remove them from the tin using a pallet knife and place on a wire rack to cool completely.
** If you are baking this is a square brownie tin you will need to bake for 30-35 minutes.
Pumpkin spice bites
Ingredients:
Makes approx. 20-24 cookies depending on size.
- 110g Dairy free butter, Melted
- 100g Caster Sugar
- 85g Soft brown sugar
- 100g Pumpkin puree
- 235g Plain gluten free flour
- 65g Dark chocolate chips
- 35g Vanilla soya yoghurt
- 2 Tsp Pumpkin pie spice
- 1 Tsp Baking powder
- Pinch of salt
- 2 Tbsp Icing sugar mixed with 1 Tsp pumpkin pie spice for decorating
Method:
Pre-heat your oven to 180c/350f/ or Gas mark 4 & line a cookie sheet.
- Pour your warm melted butter over your two sugars and mix well.
- Add the rest of your ingredients and mix until well combined to form your cookie dough.
- Using a small ice cream scoop or two tea spoons place balls of mixture on your cookie sheet, place them about 2″ apart as they don’t spread too much.
- Bake for 12-13 minutes or until golden brown around the edges
- Once baked remove from the cookie sheet and cool on a wire rack.
- Dust with the icing sugar/pumpkin spice mix once cool.
Pumpkin spice milkshake
Serves 2
Ingredients:
- 4 Tbsp pumpkin puree
- 2 Tsp Pumpkin pie spice
- 400ml Plant milk*
- 6 scoops of dairy free vanilla ice cream
- Vegan squirty cream to decorate
- 1 Tsp. pumpkin pie spice to decorate
*You can use chocolate flavoured plant milk to make it chocolatey.
Method:
- In a blender all your pumpkin puree, pumpkin pie spice, plant milk and 4 scoops of ice cream and blend.
- Pour into a glass and top with one scoop of ice cream and some squirty cream add a little dusting of pumpkin pie spice to the top & serve.
If you make any of there recipes please don’t forget to tag us on Facebook or Instagram,
I love seeing you all make my recipes.
