Pumpkin Spiced Everything: The Best Part Of Thanksgiving Just Got Better With These Three Recipes

Vegan Pumpkin Pie Cheesecake

Vegan Pumpkin Pie Cheesecake

I LOVE pumpkin pie. My grandma’s recipe was the BEST. So good, that I would often request it for my birthday (which is in July). Fast forward 20 years, and I’m a health coach that doesn’t eat much gluten, dairy or refined sugar. But that doesn’t mean I can’t enjoy pumpkin pie for breakfast, as an afternoon snack and dessert like the good old days.  

Pumpkin is full of fiber, vitamin A and antioxidants, so get rid of the condensed milk, flour and sugar and you’ve got a healthy product right there.

Here are three recipes to give you your pumpkin pie fix from morning to night. I’d highly recommend stocking up on organic pumpkin puree now, because trust me: it can be hard to find come January and you’ll want to enjoy these recipes year-round.


Pumpkin pie for breakfast!? Hell yeah! Fill up on protein, fiber and health fats with this morning boost.

Time: 5 minutes

Makes 1 smoothie


2 tablespoons organic pumpkin puree

1 scoop vanilla protein powder

1 tsp pumpkin pie spice

1 tbsp almond butter

1 cup almond milk


Add all ingredients to a blender and blend until smooth.


Pumpkin Protein Bar.jpg


These suckers are high protein, low sugar and perfect for pre or post workout. They are way tastier than store-bought protein bars and much more nutritious.


Time: 30 minutes

Makes about 10 bars




1.     Mix all ingredients except chocolate in a medium-sized mixing bowl.

2.     Line an 8x8 baking dish with parchment paper.

3. Place mixture into dish and pat down until flat and about ½ inch thick.

4.    Break up chocolate bars and place into a double boiler. Use a spatula to stir until melted.

5.  Once melted, pour chocolate evenly over bars and freeze for roughly 15 minutes to set.

6.   Cut into bars and keep in the fridge for up to one week.


1 cup gluten free oats

½ cup organic pumpkin puree

½ cup smooth peanut butter

2 tablespoons vanilla protein powder

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

½ teaspoon sea salt

1 teaspoon stevia or maple syrup

1 ½ vegan dark chocolate bars


A Thanksgiving day knockout! Full of healthy fats plus low in sugar. And dare I say my husband likes this more than the real thing.

Time: 30-40 minutes (not including chill time)

Makes 8-12 slices depending on how much you and your friends like pie


1.     Add all crust ingredients to a food processor and grind until it is a paste. You can keep it chunky if you’d like or grind into more of a nut butter consistency.

2.     Line the bottom of a 9in springform pan with parchment paper

3.     Add crust to springform pan and push down to make an even layer on the bottom of the pan. Put in freezer while you make the filling.

4.     Add all filling ingredients into a high speed blender and blend until smooth and creamy. This could take a while, so be patient. Give your blender a break if it needs.

5.     Add filling to springform pan and put back in the freezer for 3-4 hours or until firm.

6.     When ready to eat, take out of the freezer 10-15 minutes to thaw or place in the fridge. It’s not meant to be frozen. 



1 ½ cups walnuts

10 soft dates

1 tablespoon coconut oil

generous pinch of sea salt

pinch of cinnamon


1½ cups of raw cashews (soaked for 5+ hours or overnight)

1 cup of organic pumpkin puree (canned is AOK)

3 tbsp fresh lemon juice

1/3 cup maple syrup

¼ cup almond milk

⅔ cup coconut oil

1 tbsp of vanilla extract

1 tbsp pumpkin pie spice


xx Mia