Hi Reader,

Every November I end up with canned pumpkin in my pantry (and usually a half-open can in the fridge that I promised myself I’d use). So this week I’m trying something new: one ingredient, three ways.

Here’s the plan. Grab two cans of pumpkin. One goes into a big pot of chili. The second gets split between a snack and a loaf of pumpkin bread, and you’ll have a spoonful or two left for your coffee (more on that at the end).

For dinner: Vegetarian Pumpkin Chili​

This is my go-to chili-season dinner. It’s one pot, loaded with white beans, sweet potatoes, tomatoes, and green chilis, and the pumpkin makes it thick and cozy without any extra work. It’s naturally gluten-free and dairy-free, and if you’ve got meat eaters at the table, stir in some leftover chicken or turkey. (Keep that in mind for the week after Thanksgiving.)

For a snack: Pumpkin Balls​

No oven needed. These are made with almond flour, sweetened with coconut sugar, and dipped in dairy-free white chocolate. They’re my favorite afternoon pick-me-up, and they keep well in the fridge for a few days of snacking.

For breakfast (or dessert): Easy Gluten-Free Pumpkin Bread​

One bowl, almond flour, and maple syrup for sweetness. I like to add dairy-free chocolate chips and sprinkle pepitas on top. A slice with coffee in the morning is the perfect way to enjoy it.

And that last little bit of pumpkin?

Stir it into my Dairy-Free Pumpkin Spice Coffee Creamer. It only needs a few tablespoons, and then the can is gone. Nothing wasted.

Have a great week!

Cheers,
Tessa

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