1. Place all ingredients in a blender.
2. Pulse several seconds.
3. Pour into a glass and serve.

1. Combine almond milk, pumpkin, spice, and sweetener in a small saucepan and heat until hot. Do not boil.
2. Add hot coffee, stir and pour into a mug.

1. Preheat oven to 400°. Lightly oil and then flour the bottom of a pie pan with coconut oil and brown rice flour.
2. To make pie crust, sift together in a medium bowl the brown rice flour, 1 tablespoon of the arrowroot, 1 teaspoon of the coconut sugar, [q:3/4] teaspoon of the sea salt, and [q:1/4] teaspoon and [q:1/8] teaspoon of the cinnamon.
3. Gradually add solid coconut oil to dry mixture (preferably with a standing mixer set on low). Once mixture is crumbly, add in [q:1 1/2] tablespoons of vanilla extract and the agave nectar. Slowly add in the water—2 tablespoons at a time. Remove resulting dough from the bowl and form it into a ball shape with your hands. Next, flatten dough into a round disk and place it into a pie pan. Using the heel of your hand, press dough into pan and up along the sides to form a crust. Crimp edges with your fingers. Place pie crust into the refrigerator until you’re ready to fill it.
4. To prepare the filling, place pumpkin puree, coconut milk, and remaining 2 teaspoons of vanilla into a medium bowl. Sift in remaining [q:3/4] cup of coconut sugar, [q:1/4] cup of arrowroot, and potato starch. Then add in remaining [q:1 1/2] teaspoons of cinnamon, [q:1/2] teaspoon sea salt, ground ginger, nutmeg, and cloves. Mix ingredients together (preferably with a standing or hand mixer) until they are incorporated. Remove pie crust from refrigerator. Pour [q:2 3/4] cups of filling into pie crust. Cover edges of pie crust with aluminum foil or pie shields.
5. Bake pie for 30 minutes. Let it cool and then transfer it into the refrigerator to set for 4 hours before serving. Serve with a dollop of Ryan’s “Whipped Cream” (optional).

Filling

1. Preheat oven to 400°F/200°C.
2. Slice pumpkin in half, remove seeds, rub with a little coconut oil and roast in the oven for 30–45 minutes until soft. Remove from oven and let cool. Scoop out flesh and set aside.
3. In a food processor or blender, purée all ingredients until smooth. Season to taste.

Directions

1. Roast hazelnuts in the oven with the pumpkin. Remove from oven when toasted and fragrant, about 15–20 minutes. Set aside to let cool. Remove skin by rubbing nuts together. Reserve 6 or 7 hazelnuts for garnish.
2. In a food processor, pulse hazelnuts until they resemble sand (do not overblend, or you will get hazelnut butter!). Remove from food processor and set aside.
3. Place oats in food processor and blend on high until you have a rough flour. Add all other ingredients and pulse to mix. Dough should resemble a sticky, rough sand and hold together when pressed.

Baking Instructions

1. In a greased muffin pan, press a golf-ball-sized amount of dough very firmly into each form. Fill each crust with pumpkin pie filling to the rim. Bake for 30–40 minutes until the filling is dark brown and set.
2. Let cool completely before attempting to remove from muffin forms. To remove, run a sharp knife around the outside of each crust and pop out mold. Garnish with flaky sea salt and a sprinkling of chopped roasted hazelnuts.

1. Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Combine wet ingredients in a large bowl with a hand or stand mixer.
3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1 to 2 minutes to thicken up.
4. Scoop approximately [q:1/3] cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
5. Bake bars for 22 to 25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
6. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
7. Once cooled completely, then drizzle with melted chocolate.

1. Preheat oven to 400°F. Spray a 6-cup mini-bundt pan with cooking spray or lightly coat with oil. Sprinkle molds with 2 tablespoons sugar, tapping out excess.
2. In a large bowl, combine flours, xanthan gum, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
3. In another bowl, whisk together the egg (or tofu,) buttermilk, brown sugar, pumpkin, oil, and lemon peel until very, very smooth. Add dry ingredients and stir just until combined. Spoon [q:1/4] cup batter into prepared doughnut molds.
4. Bake 15 to 18 minutes or until doughnuts brown around edges. Cool 2 minutes. Then loosen edges and invert doughnuts onto wire rack to cool. Repeat with remaining half of batter. Makes 12 doughnuts.

1. Preheat oven to 400 degrees F.
2. Peel pumpkin the same way you would peel melons like honeydew. Cut off top and bottom so that pumpkin "stands" steady on your surface. To keep pumpkin from moving, a wet towel underneath is helpful. Then, going from top to bottom with a sharp knife, filet the skin off. Next, cut pumpkin into long wedges. Remove pulp and seeds.
3. Season your wedges with cinnamon and apple juice concentrate.
4. On a large nonstick baking sheet, bake for 25 minutes or until browned.
5. Serve hot.

Filling

1. Preheat oven to 350°. Toss pumpkin, garlic, and onions with olive oil. Layer in a large baking dish and drizzle with maple syrup. Bake for 20 minutes.
2. Stir once, then continue baking for another 20 minutes or until all ingredients are soft and slightly browned. Let cool. If making filling ahead of time, store in an airtight, refrigerated container.

Quesadillas

1. Heat a large nonstick pan to medium-high heat. Place one tortilla in the pan.
2. Once the tortilla has heated, sprinkle with [q:1/6] of the cheese.
3. Layer a third of the pumpkin mixture over the tortilla. Layer on spinach, then sprinkle with more cheese. Top with a second tortilla, pressing lightly to compress the quesadilla.
4. Reduce heat to low, cover pan, and heat through until cheese has melted.
5. When tortilla is lightly brown, flip and brown other side. When done, remove from pan and cut into wedges. Repeat process with remaining ingredients.