Bring your pumpkin spice obsession to the shower with this delicious DIY soap recipe. It smells so much like the real thing, you’ll want to eat it (but please don’t).

While I’ll pass no judgment if you choose to eat pumpkin pie in your tub, here’s a more appropriate option: lather up with this pumpkin spice DIY soap recipe. This recipe requires two simple ingredients and only 15 minutes to prepare. That’s it. So, if you like the pumpkin pie flavor in your food recipes, you’re definitely going to love basking in its essences while you cleanse. Better yet, this soap makes for a great gift to friends and family during the holiday season.

What You’ll Need

To create any soap from scratch, you can make your life a lot easier by purchasing a “soap base”, which can be found easily online. Choose one that is vegetable-derived and as pure as possible, like this glycerin melt-and-pour soap base. Chemical-derived glycerin is an alcohol and is added to many synthetic skin care products. Natural glycerin, however, is not a chemical or alcohol; it is derived from plant-based oils.

To achieve that iconic pumpkin pie flavor, you’ll need none other than pumpkin pie spice. If you already have pumpkin pie spice on hand, be sure to get a good whiff of beforehand to measure its freshness. The higher the quality the spice, the more fragrant the soap will be.

Once the glycerin soap base and the pumpkin pie spice are melted and mixed together, they are poured into soap molds, which you can purchase online or in a home and appliances store.

Pumpkin Spice Soap

Makes 1/2 pound of soap

Ingredients

• 1/2 pound vegetable glycerin soap base
• 2 tablespoons pumpkin pie spice

Directions

Cut the soap base into cubes. Melt the soap base in a double boiler over medium-high heat. Once fully melted and free of any lumps or bumps, whisk in the pumpkin pie spice. Stir the mixture thoroughly.

Pour the soap into soap molds. Depending on the size of your chosen mold, you can end up with one dozen miniature soaps or two to three regular-sized soaps. Let the soaps sit at room temperature or in the refrigerator for up to two hours before removing from their molds.

Related on EcoSalon
Bar Soaps are Still In: Good Looking and Good for Skin
Dove’s New Body Soap Bottles Need to Soak a Tub of Reality
All-Natural Soap Does, In Fact, Grow on Trees

The post Lather Up With a Luxe DIY Pumpkin Spice Soap for the Ultimate Seasonal Indulgence appeared first on EcoSalon.

In fact, you can use puréed pumpkin to give a unique twist to just about any recipe, from a latte to mac and cheese–and these five pumpkin recipes use the squash in completely amazing ways. Enjoy!

5 Unique pumpkin Recipes

1. Pumpkin Spice Latte

Yes, you can make one at home. Skip the simple syrup, milk, and artificial flavorings and instead embrace a vegan, white-sugar-free homemade version featuring none other than pumpkin purée itself! I use this pumpkin spice latte recipe as a guideline, but instead of white sugar, I use maple syrup and instead of regular milk, I use almond milk.

2. Pumpkin Butter

Butter without the, well, butter? That’s what this pumpkin butter recipe is all about. It’s a simple mixture of pumpkin, apple cider, spices, and maple syrup, making for a delicious spread atop bread or by the spoonful.

3. Pumpkin Lasagna

Take perhaps the most comforting dish on this planet – lasagna – and fuse it with one of the most comforting ingredients out there – pumpkin. What do you get? Pumpkin lasagna. Then, satisfy the pickiest of palates and make a vegan pumpkin lasagna that is as healthy and light as it is indulgent and decadent.

4. Pumpkin Mac & Cheese

Use this sweet potato macaroni and cheese recipe as inspiration and opt for one-cup of pumpkin purée in place of the sweet potato. The resulting dish is vegan take on a childhood classic. We could all use a little more mac and cheese in our lives, and if its light, dairy-free, and delicious, what excuse do we have not to eat more?

5. Pumpkin Oatmeal

This pumpkin spice oatmeal recipe isn’t so out of the ordinary, but it makes for a great way to use up leftover pumpkin purée. Oatmeal can get boring if you enjoy it the same way every morning. Spice it up with pumpkin, spices, and chia for the ultimate superfood-fueled breakfast.

Related on EcoSalon
Did You Say Raw Pumpkin Cheesecake?
Nutritional Breakdown: Pumpkin Pie Recipe
5 Easy Homemade Face Mask Recipes with Pumpkin

The post 5 Delicious Pumpkin Recipes that Go Beyond Pumpkin Pie appeared first on EcoSalon.

Bring the fullness of fall flavors and holiday indulgence to your senses with these mini maple pumpkin cheesecake bars.

Pumpkin cheesecake is the perfect surprise alternative to the otherwise expected pumpkin pie offering at your holiday dessert table. Cheesecake is just a bit more of everything – creamy, comforting, filling, delicious, and decadent. In this recipe, you don’t even need cream cheese to catch that drool-worthy iconic cheesecake richness – full-fat yogurt does the job well enough! The aromas offered by ground cinnamon, allspice, and ground ginger add even more warmth to the homey flavors of almond meal, pumpkin, and maple syrup. No white flour, white sugar, or butter is needed. The result is a sugar and gluten-free pumpkin cheesecake recipe that is easy on the eyes, taste buds, and figure.

Mini Maple Pumpkin Cheesecake Bars

Serves 10-15

For the crust

• 2 cups almond meal flour
• 3 tablespoons melted coconut oil
• ¼ cup maple syrup
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

For the filling

• 1 cup pureed pumpkin
• 1 cup full-fat yogurt
• 3 eggs
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 3 tablespoons tapiocha
• 1 ½ teaspoons ground cinnamon
• Dash of allspice
• ½ teaspoon ground ginger
• ½ teaspoon salt

Directions

Preheat the oven to 350 degrees Fahrenheit. Use coconut oil spray to coat the bottom and edges of a 9×13-inch pan.

In a bowl, mix together the almond meal, coconut oil, maple syrup, cinnamon, and salt until evenly combined. Pour the crust mixture into the pan and use clean hands to distribute the mixture evenly across the bottom of the pan. Press until the crust is firmly in place.

Place the pan in the oven for 8-10 minutes, or until lightly browned. Remove from the oven and set aside.

For the cheesecake filling, add all the ingredients together in a blender and blend until smooth. Pour the mixture over the crust. Bake the cheesecake in the oven for 45-55 minutes or until the cheesecake has cooked through and doesn’t jiggle in the middle. Keep an eye on the pumpkin cheesecake for the last 10-15 minutes just to make sure it doesn’t overcook.

Remove the cheesecake from the oven and let it cool for at least 1 hour at room temperature before you transfer it to cool further in the refrigerator.

Slice the cheesecake into 10-15 bars and serve each with a whipped cream topping!

Related on EcoSalon

Taste the Season: Vegan Pumpkin Pie Smoothie

Nutritional Breakdown: Vegan Pumpkin Pie Recipe

5 Easy Pumpkin Homemade Face Mask Recipes

Pumpkin Pie Bars Image from Shutterstock

The post Sugar and Gluten-Free Mini Maple Pumpkin Cheesecake Bars: Decadence Meets Figure-Friendly appeared first on EcoSalon.

Learn what’s hiding in your favorite fall dessert, and make it healthy with this pumpkin pie recipe.

‘Tis the season for all things pumpkin, but sometimes the wholesome goodness of this squash gets lost in the onslaught of sugar, creams, butters, white flours, and other unhealthy ingredients.

Nutritional Breakdown: Pumpkin Pie

Traditional pumpkin pie has about 320 calories, 13 grams of fat, and 25 grams of sugar in just one slice. These aren’t so stellar stats, but shouldn’t come as a surprise. A traditional pumpkin pie recipe calls for sweetened condensed milk and eggs in the filling and butter, flour and more eggs in the crust. To get rid of the white flours and simple sugars as well as all animal-derived products, try the vegan pumpkin pie recipe.

Like our delicious vegan apple pie, this pumpkin pie recipe is just like the original, only it honors animals and opts for healthier flours and sweeteners. Serve with this homemade vegan ice cream and for a Thanksgiving dessert your guests won’t soon forget!

Vegan Pumpkin Pie Recipe

Serves 8-10

Ingredients:

For the crust:

• 1 cup rolled oats
• 2 cups pecans (raw)
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1 tablespoon Earth Balance butter

For the filling:

• 2 cups canned pumpkin
• 1/2 cup coconut palm sugar
• 1/4 cup coconut butter
• 1 tablespoons Earth Balance butter
• 1/3 cup maple syrup
• 3 tablespoons arrowroot powder
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg

Directions:

Preheat the oven to 375 degrees Fahrenheit. Chop the oats in a food processor until they reach a fine flour-like consistency. Add the pecans and process until the mixture begins to clump. Meanwhile, in a saucepan, melt the butter with the maple syrup. Immediately fold into the crust mixture along with the other spices. Form the crust in the bottom and edges of a greased glass pie dish. Poke the crust with a fork to allow steam to escape while the pie cooks. Bake empty for 25 minutes.

For the filling, combine the arrowroot powder with the maple syrup, stir to combine thoroughly and then add the rest of the ingredients.

Remove the crust from the oven, pour the filling into it and pop the dish back into the oven for another 25-30 minutes at 375 degrees. After about 15 minutes of baking time, cover the sides of the pie crust with aluminum foil to prevent burning. Return dish to the oven for the remaining 10-15 minutes.

This pumpkin pie recipe is done when the center of the pie is cooked through (check that a toothpick comes out clean). Let the pie cool to room temperature and then put it into the refrigerator for at least 3 hours to cool.

Related on EcoSalon:

5 Easy Homemade Face Mask Recipes With Pumpkin

15 Pumpkin Recipes (That Aren’t Pumpkin Pie) To Try Right Now

Photo Credit: timeless1231

The post Nutritional Breakdown: Pumpkin Pie Recipe (+ A Vegan Twist!) appeared first on EcoSalon.

Fifteen healthy and delicious pumpkin recipes, from toasted seeds to mini cakes.

With pumpkin season in full swing, you’re probably wondering what to do with all the orange squash. Trust us, there’s plenty more to pumpkin recipes than variations on the same old pumpkin pie.

While there are many great kinds of organic canned pumpkin out there, take this list as a challenge to start making your own (it’s easy). And don’t worry, we wouldn’t leave you without a pie recipe – you’ll find a raw and vegan one among the pumpkin recipes below.

1. Homemade Pumpkin Puree

This will be your new go-to recipe for making your own puree at home. Then add to any pumpkin recipes you can think of, from pie to muffins, scones, soups and beyond.

2. Pumpkin Seed Mole Sauce

Yes, pumpkin recipes can be savory too! From tofu to chicken, this versatile sauce can be used on pretty much anything, even for making your own tamales.

3. Raw Pumpkin Cheesecake

Gluten-free and vegan, this is one of those rare pumpkin recipes that won’t require you to turn on your oven.

4. Buckwheat Pumpkin Oatmeal Cookies

Made with hearty buckwheat flour and gluten-free oats, you can almost excuse eating these cookies for breakfast.

5. Quinoa Salad with Dried Cranberries and Pumpkin Seeds

The seeds are pretty much the healthiest part of a pumpkin, and they make an excellent addition to this quinoa salad.

6. Heirloom Pumpkin Cream Cheese Bread

No list of pumpkin recipes would be complete without a tasty pumpkin bread.

7. Pumpkin Seed Cakes

These mini cakes are so simple you’ll wonder why you never thought of them yourself: pumpkin seeds and dates, that’s all. Then top them off with a lime yogurt mousse.

8. Pumpkin Bisque

A creamy bisque that’s healthy and savory.

9. Pumpkin Guacamole

Add a bit of pumpkin puree to your avocados and you have a whole new kind of guacamole.

10. Pumpkin Pancakes

Savor a fall morning with these pumpkin pancakes, drizzled in honey-nutmeg butter.

11. Warm Pumpkin and Coconut Muffins

Made with almond, coconut and buckwheat flour, these muffins are 100% gluten-free.

12. Pumpkin Spice Quinoa Breakfast Cookies

These dense cookies are perfect for breakfast, a snack or even fuel for a fall hike.

13. Salted Pumpkin Caramels

Who needs store-bought Halloween candy when you can make these?

14. Pumpkin Chai Smoothie

Put all your favorite flavors into one delicious vegan drink.

15. Ginger-Orange Zest Roasted Pumpkin Seeds

When you’re done pureeing your own pumpkin, don’t let the seeds go to waste. With ginger and orange, these ones get a nice citrusy flavor.

Related on EcoSalon:

17 Butternut Squash Recipes for Fall

21 Seasonal Apple Recipes

17 Vegan Halloween Recipes to Satisfy Your Sweet Tooth

Images: justgrimes, Anna Brones, Green Kitchen Stories, Big Girls Small Kitchen, Pseph

The post 15 Pumpkin Recipes (That Aren’t Pumpkin Pie) To Try Right Now appeared first on EcoSalon.