Vegan Pumpkin Pie Bread 2 Ways!


Happy October 1st, or as we like to call it here at Farmer’s Market Foods, Happy Pumpkin Day! We’ve been waiting (not so) patiently to share all our favorite pumpkin recipes we’ve been cooking up in preparation for the Fall Season. To kick it off, we created a delicious loaf using our Pumpkin Pie Mix that’s so good, you won’t even know it’s vegan! For chocolate lovers, we’ve created a chocolate version and for fruit-enthusiasts, we’ve included an option with dates! Be sure to make enough, this bread doesn’t last long around pumpkin-lovers!


1 1/2 tablespoons ground flaxseed meal
4 tablespoons warm water
1 cup Farmer's Market Foods Organic Pumpkin Pie Mix OR 1 cup Farmer's Market Foods Organic Pumpkin Puree
2 tablespoons olive, vegetable, or canola oil
1 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup non-dairy milk (we used unsweetened almond milk)
1/2 cup whole wheat pastry flour
1/2 cup all purpose flour
1/4 teaspoon salt
1/4 cup mix-ins plus a little extra for topping - we divided this recipe in half and used chocolate chunks on one half, and chopped dates on the other

*If using Pumpkin Puree instead of Pumpkin Pie Mix, add the following ingredients
1/4 cup brown sugar
1/3 cup maple syrup
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon


1. Preheat the oven to 350 F and prepare loaf pans. We used mini loaf pans, this recipe makes roughly three 6 x 3" loafs.
2. In a small bowl, mix flaxseed meal with warm water and let sit for five minutes, or until mixture is slightly thickened and soupy.
3. In a large bowl, add Pumpkin Pie Mix and oil slowly, stirring to combine. (If using Pumpkin Puree, also add maple syrup, and brown sugar). After combined, add baking soda, powder, salt (and spices, if using Pumpkin Puree), and whisk until all combined. Lastly, add almond milk and stir until incorporated.
4. Add flours gradually, and stir until all the clumps are gone. The batter should be runny - if too wet, add more non-dairy milk slowly.
5. Add any mix-ins, and stir into the dough.
6. Spoon the batter into loaf pans until 3/4 full and sprinkle a few extra mix-ins on top of the loaf. Bake for about 35-45 minutes or until tops are lightly browned and a toothpick inserted in the middle comes out dry.
7. Let the loafs cool completely before slicing, otherwise the loaf can deflate. Once cooled, slice and enjoy!

Pumpkin Snickerdoodles


Chilly mornings call for a classic cookie recipe. This recipe was crafted by one of our employees Meg Magnuson.


3/4 cup Farmer's Market Pumpkin
1 cup butter, softened
1 1/2 cup sugar
1 egg
1 teaspoon vanilla
2 3/4 cups flour
2 tablespoons baking powder
1/2 teaspoon salt
1 1/2 teaspoon cream of tarter
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 teaspoon cinnamon


Mix butter and sugar until fluffy. Beat in the egg, vanilla, and pumpkin. In a separate bowl, mix dry ingredients. Add to batter. If the dough is too sticky, chill for an hour. Preheat oven to 350ºF. In a small bowl, mix 1/4 cup sugar and 2 1/4 teaspoon cinnamon. Shape dough into tablespoon sized balls and roll in cinnamon sugar mix. Space cookies on sheet about 2 inches apart. Bake 12-15 minutes. Allow cookies to cool on the pan for about 2 - 3 minutes before moving them to a cooling rack.

Vegan Pumpkin Pie


This gluten free, vegan and paleo pie and crust makes the perfect holiday dish!


1.5 cans of Farmers Market Pumpkin
1 cup coconut milk
1/3 cup maple syrup
2 tablespoons brown sugar
1 tablespoon pumpkin pie spice
3 tablespoons organic corn starch
1/2 teaspoon sea salt
1 teaspoon pure vanilla extract
1 prepared and partially-baked Almond Flour Pie Crust
dairy free whipped cream, for serving

2 cups almond flour
1/4 cup arrowroot starch
1/4 teaspoon salt
3 tablespoons melted coconut oil
1 tablespoon maple syrup


Preheat the oven to 350 degrees F.
In a medium sized mixing bowl, whisk together the pumpkin, coconut milk, syrup, brown sugar, pumpkin pie spice, corn starch, salt, and vanilla until very smooth. Pour into the pre-baked pie crust and carefully transfer to the oven. Bake for 35-45 minutes, until the pumpkin pie filling has set. Be sure to check half way through baking and cover the crust edges with foil or a crust shield if they are getting dark. It's okay if it still jiggles a bit, it sets while it cools overnight.

Remove from the oven and let the pie cool completely. Transfer to the refrigerator to set up overnight. Serve chilled with dairy free whipped cream.

Preheat the oven to 350 degrees F. Add almond flour, arrowroot, and salt to a medium sized bowl. Whisk to combine. With a rubber spatula or spoon, stir in the coconut oil and syrup until the mixture is crumbly but sticks together when pressed. Add a little water if the mixture is still too dry, about 1 tablespoon should be plenty.

Form a ball with the dough. Press into a tart or pie dish, or place on a piece of parchment paper and roll until about 1/8" thick and then place into your pie dish. Prick the bottom and sides of the pie crust with a fork to prevent bubbling, though I haven't noticed any bubbling with this recipe. Place the crust in the freezer for 5 minutes.

Pre-bake for about 10 minutes to prevent it from getting soggy.

Pumpkin Roll


Pumpkin rolls are one of our all-time favorite recipes! We love pairing it with black coffee for a delicious start to the day.


3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2-3 teaspoons pumpkin spice mix (to preference)
1/4 teaspoon salt
3 large eggs
1 teaspoon vanilla extract
1 cup granulated sugar
2/3 cup Farmers Market pumpkin puree
optional: powdered sugar (to sprinkle on at the end)

1 (8 ounce) brick cream cheese, room temperature
1 cup powdered sugar, sifted
6 tablespoons butter, softened
1 teaspoon vanilla extract


Preheat oven to 375° F. Whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt in a large mixing bowl until combined. In a separate bowl, whisk eggs and granulated sugar for 1 minute until thick. Add in the vanilla and pumpkin, and whisk until just combined. Fold in the flour mixture with a rubber spatula, and stir together until just combined. Line a 15 x 10-inch jelly roll pan with parchment paper, leaving an extra 1-inch of parchment sticking up on both 15-inch sides of the pan so that you can easily lift the cake out after baking. (If you’d like the parchment to stick to the bottom of the pan more easily, sprinkle a little bit of water on the pan and then press the parchment paper on top of it. You can also lightly mist the top of the parchment paper with cooking spray for easier cake release afterwards, although it’s not required.) Spread the batter evenly into prepared pan. Bake for 13 to 15 minutes, or until top of cake springs back when touched. Carefully lift the parchment paper and cake out onto a flat (and heat-safe) surface. Then slowly, use your hands to roll the cake — rolling from the short end to the short end — until it is completely rolled up. Transfer the cake roll to a wire rack, and cool until it reaches room temperature. While the cake is cooling, make the cream cheese filling (see below). Once the cake has reached room temperature, transfer the cake roll to a flat surface, and carefully unroll it until it is flat again (or mostly flat, it’s ok if the ends curl up a bit). Spread the cream cheese mixture evenly over cake, leaving a 3/4-inch border on all sides. Then carefully re-roll the cake, gently peeling away the parchment paper as you roll until you can completely remove and discard it. Tightly wrap the pumpkin roll in plastic wrap and refrigerate at least one hour.

Mix together cream cheese, powdered sugar, butter and vanilla extract in a mixing bowl until smooth. If the filling is too thin, add more powdered sugar. If it is too thick, add a half teaspoon or two of water. (You want a medium consistency so that the filling is easy to spread, but not too warm or thin that it will ooze out of the cake when you’re rolling it up.)

Remove the pumpkin roll from the refrigerator, unwrap it and transfer it to your serving dish. Lightly dust the pumpkin roll on all sides with powdered sugar, if you would like. Then slice and serve. If you have leftovers, just re-wrap the pumpkin roll in plastic wrap and store in the refrigerator for up to 3 days.

Thai Basil Pumpkin Soup


A thai-inspired soup that’s rich and creamy with our pumpkin puree.


2 Tbsp. olive oil
1 onion, chopped
2 cloves of garlic, minced
1 Tbsp. Thai green curry paste
2 cans, Farmers Market Pumpkin Puree
2 1/2 cups chicken stock
1 can coconut milk
Salt and freshly ground pepper
1 Lime juiced
1 Tbsp. Fish sauce or vegan Fish Sauce substitute
2 Tbsp. minced thai basil
2 Tbsp. minced cilantro


Sauté the onions until soft but not colored. Add the Thai curry paste and garlic and continue to cook over low heat for 1-2minutes. Add the pumpkin puree, chicken stock, and coconut milk, bring to a simmer. Season with salt and pepper. Process until smooth in a blender. Taste and correct seasoning, add lime juice and fish sauce or vegan substitute. We like Cook's Illustrated fish sauce substitute recipe.

Reheat soup and add the Thai basil and fresh cilantro just before serving to taste.

Pumpkin Chocolate Milkshake


This recipe is one of our new favorites. Oh and it’s dairy-free and gluten-free and you’d never know it!


2 cups almond milk
1/3 cup Farmers Market canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
3 tablespoons agave nectar
2 tablespoons cocoa powder
1/2 teaspoon xanthan gum (optional)
2 cups ice
dairy-free whipped cream to garnish


Combine almond milk, pumpkin, cinnamon, ginger, nutmeg, agave, cocoa powder and xanthan gum (if using) in a blender. Blend until combined. Add ice and blend on high until consistency is smooth. Garnish with whipped cream, shaved chocolate and/or cinnamon.

Pumpkin Pie Pancakes With Caramelized Pears



Pumpkin Pancakes:

butter for frying pan coconut oil for dairy-free option
1/4 cup + 1 tablespoon coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/8 teaspoon nutmeg
1/4 teaspoon cinnamon
1/4 teaspoon ginger
dash allspice
2 eggs
1/4 cup pumpkin puree
3 tablespoons unsweetened almond milk
2 tablespoons maple syrup
extra maple syrup butter, and yogurt to serve

Carmelized Pears:

1/2 medium pear cored and thinly sliced
1 teaspoon raw coconut oil
1 teaspoon maple syrup
sprinkle sea salt


In a medium bowl, whisk coconut flour, baking soda, sea salt, nutmeg, cinnamon, ginger, and allspice until fully blended. In a large bowl, whisk eggs, pumpkin puree, almond milk, and maple syrup until completely incorporated. Whisk dry ingredients into wet, mixing just until fully blended.

Heat a non-stick or cast-iron frying pan over medium flame, adding butter to coat the pan. When butter sizzles to a flick of water, add batter in 1/4 cup scoops, spreading into circles. Let cook 2-3 minutes. When bubbles appear, flip and cook a minute or two on the other side. Remove once appropriately browned. Remove from pan and keep warm in heated oven while you cook the rest.

Once all pancakes are done, wipe any crumbs from the pan, and add a teaspoon of coconut oil and a teaspoon of maple syrup to the pan. Swirl to mix and coat the pan. Place pear slices in a single layer in the pan, and let them sear and caramelize, about 5 minutes, or until caramelized and browned to your liking. Remove from heat.
Serve pancakes with caramelized pears, yogurt, and maple syrup, or as you like!

Organic Pumpkin Coffee Creamer


No need to wait for the fall season to come around to enjoy pumpkin in your morning coffee. With this simple recipe you can enjoy a home-made pumpkin spice latte not just every morning, but all year long.


1 and 1/2 cups (360ml) organic heavy cream, half-and-half, whole milk, or nondairy substitute

2 tablespoons (30g) pumpkin puree


In small saucepan over medium heat, whisk together heavy cream and Farmer's Market Foods Organic Pumpkin Puree. Bring to a soft boil, whisking occasionally for 1 minute, then remove from heat and let creamer cool in pan for 5 minutes.
Top with whipped cream and garnish with pumpkin spices.
Store leftovers in refrigerator for up to 1 week. Shake well before use.

Pumpkin Hummus


If you are looking for a fall themed snack to satisfy your pumpkin craving, this is the perfect recipe for you! Try this super simple pumpkin hummus. We recommend it with buttery cinnamon naan, or your favorite sweet crackers.


1 can of chickpeas, drained and rinsed
1 cup Farmers Market Pumpkin Puree
1 tbs of tahini
1 tbs lemon juice
1 tbs olive oil
1/2 tbs maple syrup
1/4 tsp salt
Roasted pumpkin seeds for topping


In your food processor puree, chickpeas, pumpkin, tahini, lemon, olive oil, maple and syrup together until smooth.

Serve with toasted naan or sweet crackers, top with roasted pumpkin seeds, and additional maple syrup is optional.

Pumpkin Blondies

pumpkin blondies x

This amazing recipe is courtesy of Modest Marce.


1/2 cup unsalted butter, melted
3/4 cup light brown sugar, packed
1 large egg
1/2 cup farmer's market foods organic pumpkin puree
1 teaspoon vanilla extract
1 1/4 cup all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup white chocolate, roughly chopped
1/2 cup walnuts or pecans, roughly chopped


Preheat oven to 350 degrees.
In a large mixing bowl whisk together the butter, brown sugar, egg, pumpkin puree and vanilla extract until smooth.
Sift in the flour, cinnamon, ginger, nutmeg, cloves and salt. stir until the batter comes together.
Fold in the white chocolate chunks & nuts.
Pour into a greased 8-inch square baking dish.
Bake for 20-25 minutes.
Let cool completely before slicing & serving!