A salty-sweet pretzel crust holds a stove top pumpkin-coffee filling, all topped with maple whipped cream.
Classic pumpkin pie is the epitome of autumn. This flaky and deliciously creamy vegan version (in mini, bite-sized form!) is a must-make this season.
If you’ve been through the patch this Fall then you’ve likely got some pumpkins to burn…or should we say, bake. Here are five recipes to use up the season’s most popular ingredient.