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

Pumpkin Pie Smoothie

• 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

• 1 teaspoon of bee pollen
• Sprinkle of cinnamon
• Coconut flakes
• Topped pecans

Pumpkin Pie Chia Pudding (serves 1)

• 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

• Bee pollen
• Coconut flakes
• Sprinkle of cinnamon
• Chopped pecans

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!

Pumpkin Spice Latte (serves 2)

• 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)

• 2-3 TB pumpkin spice purée
• 4-6 oz brewed espresso or regular coffee
• 1/2 cup full-fat coconut milk

• Coconut whipped cream
• Extra cinnamon

• 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.

Pumpkin Pie Pancakes (vegan and paleo options)

• 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

• 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

• 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

• Coconut whipped cream
• Bee pollen
• Pecans
• Coconut flakes
• Cacao nibs
• HONEYYYYY

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.