Fall Favorites: Spice It up with These Easy Fall Inspired Pumpkin #Recibees!

Fall is such a bee-utiful season. Between the colors, the weather and the foods in season, there is so much to love. One thing we look forward to the most, is all the pumpkin inspired food that pops up everywhere! We absolutely love adding a pumpkin twist to our go-to  recipes, so look below for a few of our favorites!

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Pumpkin Pie Smoothie

Ingredients:
  • ¼ cup of pumpkin puree
  • 1 cup of almond milk
  • 4 sprays of propolis
  • 1 tablespoon of flax
  • ½ teaspoon vanilla
  • ⅛ teaspoon ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground clove
  • ½ tsp allspice
  • 1 banana
  • 1 teaspoon of raw honey
  • Optional: 1 tablespoon of almond butter
Topper:
  • 1 teaspoon of bee pollen
  • Sprinkle of cinnamon
  • Coconut flakes
  • Topped pecans
Throw all of the ingredients into a blender and blend until smooth. Top with some bee pollen and any other of your favorite toppers, like granola or pumpkin seeds!

Pumpkin Pie Chia Pudding (serves 1)

Ingredients
  • 1 cup milk of choice (I used homemade coconut cashew)
  • 1/2 cup fresh or canned pureed pumpkin
  • 4 Medjool dates, pitted and soaked in boiling water for 10 minutes, then drained
  • 1 tsp vanilla extract
  • 1 teaspoon of raw honey
  • 4 sprays of propolis
  • ½ teaspoon vanilla
  • ⅛ teaspoon ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground clove
  • ½ tsp allspice
  • Pinch of sea salt
  • 1/4 cup chia seeds
Toppings:
  • Bee pollen
  • Coconut flakes
  • Sprinkle of cinnamon
  • Chopped pecans
Directions:
  1. Blend together all ingredients (except chia seeds) until it’s a smooth consistency.
  2. Mix in the chia seeds so they're well distributed, then pour the mix into a mason jar, cover, and refrigerate for at least 1 hour. We recommend letting it sit overnight to amplify all the flavors!
This recipe only serves one, but it is so easy to double or triple the recipe so you can have quick grab-and-go beegan breakfast.

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Pumpkin Spice Latte (serves 2)

This recipe has two separate parts. It looks complicated, but it’s super easy and so tasty, so bare with us! Spiced Pumpkin Purée:
  • 1/4 cup pumpkin purée
  • 1/2 cup milk OR full-fat coconut milk
  • ½ teaspoon vanilla (gluten-free, as needed)
  • ⅛ teaspoon ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground clove
  • ½ tsp allspice
  • ¼ tsp sea salt
  • 1-3 tsp raw honey (to taste)
Pumpkin Spice Latte
  • 2-3 TB pumpkin spice purée
  • 4-6 oz brewed espresso or regular coffee
  • 1/2 cup full-fat coconut milk
To Top
  • Coconut whipped cream
  • Extra cinnamon
Instructions:
  • In a small saucepan, mix all ingredients together for the spiced pumpkin purée. Stir on medium heat until the mixture becomes hot. Taste to make sure it is sweet enough and add more honey accordingly!
  • Next, brew your espresso/ coffee and steam your full fat coconut milk. If you are like me and don't have a milk steamer, no worries! You can heat milk on your stovetop until it gets hot and frothy!
  • Scoop around ¼ cup of spiced pumpkin puree into two separate cups. Pour half of the espresso/ coffee that you brewed into each of the cups and use a spoon to mix the two together.
  • Pour the coconut milk into the cups and stir well.
Optional: Top lattes with whipped cream and dust with more cinnamon. Any leftover pumpkin purée can be refrigerated and saved for 2-3 more lattes. It also tastes amazing on oatmeal!

Pumpkin Pie Pancakes (vegan and paleo options)

Ingredients (Paleo):
  • 3 large eggs
  • ½ cup unsweetened coconut milk
  • ½ tsp vanilla extract
  • 2 tbs of raw honey
  • ½ cup canned pumpkin
  • 3 tbs coconut flour
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground clove
  • ½ tsp allspice
  • ⅛ tsp ground ginger
  • ¼ tsp sea salt
  • ½ tsp baking soda
  • ¼ tsp salt
  • Coconut oil for greasing
Dry Ingredients (Vegan):
  • 1 cup plant milk
  • 1⅔ cups buckwheat flour
  • 1 ripe banana
  • ¾ cup pumpkin purée
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ tsp ground clove
  • ⅛ teaspoon ground ginger
  • ½ tsp allspice
  • ¼ tsp sea salt
Wet Ingredients (Vegan):
  • 1 tbsp ground flax seeds + 3 tbsp water
  • ¾ cup pumpkin puree
  • 4 sprays of propolis
  • 2 tbsp raw honey
  • 1½ cup almond milk (or other plant-based milk)
  • Coconut oil for greasing
Toppings:
  • Coconut whipped cream
  • Bee pollen
  • Pecans
  • Coconut flakes
  • Cacao nibs
  • HONEYYYYY
I personally suggest using buckwheat honey. It has a strong flavor that pairs amazingly well with pancakes! Instructions:
  1. Combine all ingredients until smooth… a blender is easiest tool to use here!  
  2. Preheat your frying pan and add a tablespoon of coconut oil to the pan.
  3. Pour 2-3tbs of batter for each pancake. Make sure you spread out the batter slightly.
  4. Fry until you see bubbles in the batter and  that is when you know it is time to flip! Once you flip, leave the pancake for a minute or so.  
  5. Continue with the remaining batter.
Top with your favorite goodies and enjoy!!! We hope you love these recipes as much as we do and feel free to add your special touch to them! Don’t forget to tag us in the amazing creations on social media! Use the tags #BKN and #recibee.