Creamy pumpkin sage pasta made in one pan with canned pumpkin, fresh sage, and simple ingredients. A cozy vegan main dish and easy fall recipe to use up leftover pumpkin purée.

Cozy fall flavors meet everyday baking in this moist and tender Vegan Pumpkin Banana Bread. Made with real pumpkin purée and overripe bananas, this easy quick bread is perfectly spiced, dairy-free, egg-free, and better than Starbucks.

Moist and tender pumpkin coffee cake with crumb topping—made vegan with flax eggs, pumpkin purée, and warm pumpkin spice flavor. The perfect fall dessert or breakfast!

Lemon Poppyseed Overnight Oats for those mornings you need to grab something fast and get out the door! Bonus: these taste like sunshine.

Creamy pumpkin pie overnight oats made with real pumpkin purée, chia seeds, and plant-based milk. A healthy, high-protein fall breakfast ready by morning.