Here's another great way to indulge in that oh-so-delicious pumpkin pie flavor without all the indulgent calories. Who knew pumpkin could be part of such a healthy, balanced breakfast?

Ingredients:
1 can (14 oz) pumpkin puree
2 eggs
1 tablespoon lemon juice
1/4 cup milk
1/4 cup pure maple syrup
1 1/2 tablespoons pumpkin pie spice
1/2 teaspoon salt
2 cups vanilla yogurt
Optional Toppings:
Pumpkin spice granola
Maple syrup
Extra nuts

Directions:
Preheat the oven to 350 degrees. In a large bowl, combine the pumpkin puree, eggs, lemon juice, milk, maple syrup, pumpkin pie spice and salt. Stir until thoroughly combined. Pour the mixture into a baking dish. Bake for 30 minutes. When baking is complete, let the mixture cool for at least 10 minutes.

To assemble the parfaits, layer 1/4 cup of the pumpkin mixture into the bottom of a small glass or jar. Then, layer 1/4 cup of the yogurt over the pumpkin mixture. Repeat with another layer each of pumpkin mixture and yogurt. Top each parfait with pumpkin spice pecan granola, a drizzle of maple syrup and extra nuts if desired.

Recipe via destinationdelish.com

Weren't you always curious about about Pumpkin Pasties whenever you read the "Harry Potter" series? This pumpkin recipe includes instructions for both a sweet pasty and a savory pasty, so you can make whichever strikes your fancy.

Ingredients:
Savory version:
7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
1 Tbsp butter
1/2 clove garlic, minced
1/4 cup cheddar cheese, shredded
1/8 tsp sage
1/4 tsp salt
1/4 tsp onion powder
1/4 tsp black pepper
1 package refrigerated pie dough
Flour for dusting
1 egg, slightly beaten for egg wash


Sweet version:
7.5 oz. (1/2 can) of pumpkin puree (not pie filling)
1 Tbsp butter
1 tsp cinnamon
1/2 tsp pumpkin pie seasoning
1/4 tsp allspice
2 Tbsp sugar or granulated sugar substitute
1 package refrigerated pie dough
Flour for dusting
1 egg, slightly beaten for egg wash

Directions: Thaw pie dough in refrigerator overnight.
Preheat oven to 400F. Place parchment on (or grease) two half-sheet pans. Mix pumpkin puree with room temperature butter in a large bowl, and stir in garlic, cheese, and seasonings (or just seasonings and sugar for the sweet version). Set aside.

Dust a flat surface with flour, roll pie crust out to 1/8 inch thick, and cut into 4-inch circles (or larger, if you prefer) with a pastry cutter or edge of a glass.

Spoon out a half teaspoon or less of the pumpkin mixture onto one side of the dough circles, fold over to create half-moons, and crimp the edges closed. Cut three tiny slits into the top of each to vent.

Transfer pasties to baking sheets, and brush each with egg wash. Bake for about 15-20 minutes until lightly golden. Transfer to a cooling rack and let cool for 5 minutes before diving in.

Recipe via bijouxandbits.com

Nutella, pumpkins and crepes are all delicious entities, separately -- combine them all together in one very special pumpkin recipe, and you've got yourself a winner.

Ingredients:
2 eggs
3/4 cup pure pumpkin puree
1 cup milk
3/4 cup water

2 tablespoons butter, melted 2 cups flour
1/2 cup brown sugar, packed
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
Nutella
Powdered sugar


Directions:
Lightly beat eggs in a large bowl then whisk in pumpkin puree, milk, water and butter until combined. Whisk in remaining Pumpkin Crepe Batter ingredients and beat until smooth. Heat a lightly greased griddle or nonstick skillet pan over medium high heat. Pour batter using 1/4 measuring cup on the griddle/skillet and tilt pan in a circular motion to spread batter. Cook crepes approximately 1 minute or until bottom is lightly golden, flip and cook another 30 seconds or until cooked through. Repeat until all the batter is gone.

To stuff with Nutella: Spread half of a cooked crepe with Nutella. Fold in half then cover the top half of the crepe with Nutella then fold in half one last time.

Recipe via carlsbadcravings.com

Sometimes, there's just nothing better than a soft frosted cookie -- especially where pumpkin pie spices and cream cheese frosting are involved.

Ingredients:
For the Cookies:
21/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
11/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract


For the Frosting:
1/2 cup (1 stick) softened butter
1/2 cup softened cream cheese
2-3 cups powdered sugar
1 tsp. vanilla extract (or vanilla bean paste if you're fancy)

Directions:
For the Cookies:
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.

In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until well combined. Slowly mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly with floured fingers (dough will be sticky.) Bake for 13-15 minutes or until the edges are set and just turning golden.

For the Frosting:
Cream butter and cream cheese together. Slowly add powdered sugar and mix with an electric mixer until thick and creamy. Add vanilla and mix on high. When cookies are cooled- spread frosting on top with an offset spatula.

Recipe via thebakerchick.com

It might not always be the first ingredient to pop in your head, but pumpkin actually makes a great addition to any stew-type dish -- it has a great texture, and it soaks up flavor wonderfully.

Ingredients:
3 cups / 3/4 lb / 310 gr pumpkin, diced
1 small potato, peeled and diced
2 tablespoons finely grated ginger
2 tablespoons olive oil, divided
2 cloves garlic, finely chopped
1 medium onion, chopped
1 small bunch cilantro, chopped
1 (14.5 oz) can diced tomatoes
1 teaspoon garam masala
1 teaspoon chili powder (use more or less depending how hot you want it)
1 teaspoon fine grain sea salt
1 dry bay leaf
1 cup / 250 ml water, divided
1 teaspoon ground cumin
1 teaspoon mango powder-amchur (optional)

Directions:
Heat 1 tablespoon of olive oil in a large saucepan over medium-high heat, add onion, garlic, ginger, and half of the cilantro. Sauté until the onion becomes translucent, about 8 to 10 minutes.

Add garam masala, chili powder, bay leaf, and mango powder (if using), and sauté for 30 seconds, until fragrant. Add pumpkin, potato, diced tomatoes, 1/2 cup of water, and salt. Cover with a lid and cook on low heat for about 25 to 30 minutes -- until the pumpkin has softened, the potato is cooked, and the water has been absorbed.

In the meantime, heat the remaining 1 tablespoon of olive oil in a small saucepan add cumin and sauté for 60 seconds or until the fragrance emerges (be careful not to burn it though.) Add the cumin to the pumpkin mixture along with remaining 1/2 cup of water. If it looks too dry, adjust by adding more water one tablespoon at a time.

Garnish with the remaining cilantro and serve.

Recipe via theironyou.com