Slow Cooker Pumpkin White Bean Lasagna is one of my earliest recipes and it’s still one of my favorites. I’ve actually updated it to a short cooking time because all of my new 4 quart slow cookers run hotter than the ones I had years ago.
It’s great for a weekend dinner and you can even take a nap while it’s cooking!
This Slow Cooker Vegan Chowder has pumpkin puree hidden in the broth to thicken it up a bit, a well as adding some extra nutrition. Beyond Meat’s faux chicken strips would work well in this.
You can use cashew cream or even pureed silken tofu in place of the vegan cream cheese.
Allyson Kramer’s Pumpkin Chickpea Chilli from Great Gluten-Free Vegan Eats is filled with some of my favorite ingredients. Don’t have time to go shopping? Check your pantry because you might have everything you need already.
I can’t leave out my new fave Curried Pumpkin Burger. Hopefully you saw it earlier this week – this list wouldn’t be complete without it though.
I made a second batch into sliders and I have them in the freezer for a last minute lunch or dinner.
Don’t forget that I have tons of pumpkin spice drinks for you in my 4 Solutions to the Pumpkin Spice Controversy!