Grain Free Sugar Free Pumpkin Granola

1/4 cup chia seeds
1/4 cup hemp hearts
1/3 cup pumpkin seeds
1/2 cup chopped pecans
1/2 cup ground flax seed
3/4 cup sunflower seeds
3/4 cup almond flour
1 cup sliced almonds
1 1/2 cup unsweetened shredded coconut
3 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ginger
1/4 tsp ground cloves
1/4 tsp baking soda
1/4 tsp salt
1 cup pumpkin puree
1/2 cup melted coconut oil
1/3 cup xylitol

Mix together all ingredients, until well combined. Bake at 275 degrees Fahrenheit for about 40 minutes, until granola is dry. Stir every 20 minutes.

Gluten Free Pumpkin Buttermilk Pancakes

3/4 cup brown rice flour
1/4 cup tapioca
3/4 cup almond flour
1/4 cup ground flax
1 egg
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3/4 cup pumpkin puree
1 cup buttermilk
2 tbsp oil
1 tbsp sweetener (honey, sugar, or xylitol)

Mix ingredients until well blended. Pour about 1/4 cup mixture onto a hot griddle. Cook a few minutes on each side. Gluten free pancakes tend to be more fragile than regular pancakes, so make sure that the first side is well cooked before flipping.

Pumpkin Spice Cookies

2 cups shortening
1 1/2 cups white sugar
2 cups canned pumpkin
2 eggs
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon salt
4 cups all-purpose flour
6 tablespoons butter
8 tablespoons milk
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
1 cup packed brown sugar
1 teaspoon pumpkin pie spice


Cream shortening, white sugar and pumpkin. Add eggs and mix well. Sift together the baking soda, spices, salt and flour. Add to pumpkin mixture and mix well.
Drop from spoon to cookie sheet. Bake 10 minutes at 350 degrees F (175 degrees C).
To Make Frosting: Cook butter, milk, and brown sugar until dissolved. Cool and add confectioners' sugar, pumpkin pie spice and vanilla. Spread over warm cookies.

Pumpkin Chili - Friesen Style

1 lb. ground beef
2 cups pureed pumpkin
2 cans kidney beans (or beans of choice)
1/2 green pepper chopped
1 onion chopped
1 cup salsa
16 oz. canned tomatoes (more if desired, this was all I had on hand)
1 cup tomato sauce
1 tbsp. pumpkin spice
1 tbsp. chili powder
1 tsp. minced garlic (equivalent to 2 garlic cloves minced)
1/8 cup sugar

Cook beef in frying pan with onion and garlic. Drain off fat. Put into pot and add the rest of the ingredients. Simmer 1/2 to 1 hour. Serve with bread or biscuits (we enjoyed fresh biscuits with this meal). Top with shredded cheddar cheese if desired.

Pumpkin Pancakes

2 cups all-purpose flour
2 heaping tablespoons ground flax (optional)
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil (I omitted this and used extra pumpkin)
2 tablespoons vinegar
3/4 cup mini chocolate chips (optional, but we didn't need syrup or toppings with the chocolate chips added)


In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, flax seed, brown sugar, baking powder, baking soda, pie spice, cinnamon, and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chocolate Chip Pumpkin Cheesecake

1 cup Nilla Wafer crumbs ( I used Oreo baking crumbs and omitted the cocoa)
1/4 cup cocoa
1/4 cup icing sugar (I used less)
1/4 cup margarine melted
1/4 cup chopped pecans

Combine and press into springform pan. Bake 8 min at 350 degrees.

3 (8 oz.) pkg. cream cheese, softened (I used 1 pkg. no name brand & 2 pkg. Philly. The no name brand did not mix as well, leaving some white cream cheese chunks. These chunks tasted good and made it look like I used white and chocolate chips in the cake!)
3/4 cup sugar
3 tbsp flour
1 tsp pumpkin spice
1 cup canned plain pumpkin
4 eggs
1 1/4 cups chocolate chips (I used mini chocolate chips)

Increase oven to 400 degrees. In large bowl beat all ingredients for the cake except chocolate chips. Beat well to blend. Stir in chocolate chips, pour into crust. Bake 10 minutes then reduce temperature to 250 degrees. Bake 1 hour and 10 minutes more.

For best results in cooling all cheesecakes: leave in oven with oven off and door open for 15-30 minutes, then move to wire rack. With knife, loosen from side of pan.

Cool completely, remove pan ring. Refrigerate for 24 hours or freeze for best flavour and texture. You can eat it before 24 hours if you want, will taste good the next day too!

Pumpkin Chocolate Chip Cookies

1 cup canned pumpkin
1 cup white sugar
1/2 cup vegetable oil (I used unsweetened apple sauce)
1 egg
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
3/4 cup semisweet chocolate chips
1/2 cup chopped pecans (optional)

Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, spices, baking soda and salt. Add flour mixture to pumpkin mixture and mix well.
Add vanilla, chocolate chips and nuts.
Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm. Makes about 4 dozen.

The Great Pumpkin Loaf

4 oz. softened cream cheese
1/4 cup margarine
3/4-1 cup white sugar
2 eggs
1 cup canned pumpkin (no spice)
1 3/4 cup flour (I used 1 cup white and 3/4 cup whole wheat)
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup chopped pecans

Combine cheese, butter and sugar in a mixing bowl. Cream together well. Beat in eggs one at a time until blended. Mix in pumpkin. In another bowl combine all 7 remaining ingredients. Stir until mixed well. Pour all at once over batter. Stir just enough to moisten. Spoon into greased loaf pan. Bake at 350 degrees for 60-70 minutes. Cool 10 minutes in pan. Remove to rack to finish cooling.