2 Amazing Whole Foods Plant Based Pumpkin Recipes

Use fresh pumpkin or canned in this simple recipe!

Pumpkin Pancakes


1 Cup pureed pumpkin

1Cup oats

1 Cup water

1/2 Teaspoon cinnamon

1 Tablespoon pure maple syrup (optional)

Add the ingredients to a blender and blend on high until smooth.  Cook in a non-stick pan (no oil needed) over medium heat about 3 minutes per side.  Serve with fresh apple butter, applesauce, fresh fruit, or a little bit of pure maple syrup.

Pumpkin Pie Bars


2 Cups oats

1 Cup whole sorghum flour

1/3 Cup almonds

2 Teaspoons ground flax seed

1 Banana

1 Cup unsweetened soy milk (or other plant-based milk)

3 Large Japanese sweet potatoes, baked and peeled

1 Cup pureed pumpkin

4 Teaspoons pumpkin pie spice

1/2 Cup pure maple syrup (for filling), and 2 tablespoons (for crust)

Preheat the oven to 350F.  Begin the crust of the pumpkin pie bars by combining the oats, sorghum flour, almonds, and flax seed in the bowl of a food processor.  Process on high 3-4 minutes, until oats and almonds are pulverized.  Transfer to a large bowl.  Add the banana, soy milk, and 2 tablespoons of maple syrup to the food processor and process until smooth.  Add the wet ingredients to the bowl of oat and almond flour and mix with hands until a the consistency of play-dough is achieved.  Press the dough out flat in a 9×13 glass baking dish (no need to grease the dish).  Pre-bake the crust of the bars for 10 minutes.

Place the sweet potatoes, pumpkin puree, pumpkin pie spice and remaining 1/2 cup maple syrup into the food processor.  Process until smooth and thick.  Use a rubber spatula to help break up the sweet potatoes if necessary.  When the crust has finished pre-baking, remove from the oven and carefully spread the pumpkin filling evenly on top of the crust.  Place the dish back in the oven and continue baking for 30 minutes more.  Remove from oven and let cool completely before slicing (this will allow the bars to set).  Enjoy!

Rich pumpkin pie filling with a yummy crust!
Rich pumpkin pie filling with a yummy crust!


4 Comments Add yours

  1. Anna says:

    Love your recipes but struggled with the pumpkin pancakes. They were just so gooey in the middle. The batter was quite thick and we tried both directions of first thinning it, still gooey, and then adding more oats, still quite wet. Any help would be appreciated.

    1. Chelsea says:

      Maybe there is a difference in canned vs fresh pumpkin? (I was using fresh). There might be more water in canned I’m guessing. I’d try cutting the pumpkin to 1/2 cup and adding 1/2 cup extra oats.

  2. Anna says:

    Yes, it was canned. It was definitely wet. Will mix it up again! Thanks for the response.

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