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Pumpkin Pie

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Guru Thapar

Fiona and the Pumpkin Cheesecake

It may come as no surprise that we CQC folk love fall’s chilly weather and everything that comes with it. The turning leaves, crisp air, cozy sweaters and last but not least, the pumpkin filled treats! Seriously is there anything a pumpkin cannot make better? To celebrate the spirit of fall, we’ve collected a few of our favorite pumpkin inspired recipes– perfect for whatever diet you may be rocking this season.



This smoothie goes out to all the Raw Vegans this fall, with a recipe unique enough to impress even the most seasoned cleansers.

Makes one smoothie


Blend all ingredients in your Vitamix and serve.

  • 4 oz Carrot Juice
  • 4 oz Coconut Milk
  • 1/2 Banana
  • 1 handful of Pecans
  • 1/3 cup Sweet Potato
  • 1/3 cup of Pumpkin
  • 1 tablespoon of fresh Ginger
  • 1/4 teaspoon of Cinnamon
  • 1/2 teaspoon of Cloves
  • 1 tablespoon of Maple Syrup



A big shout-out to Dandy Dishes for keeping it Paleo with this super awesome cheesecake recipe.

One cake serves 10-12 people



  • 3 cups Pecan Meal
  • 1 ½ teaspoons Cinnamon
  • 4 ½ tablespoons melted Butter


In a small bowl, combine all ingredients and mix with a fork until well combined. Press the mixture evenly across the bottom and sides of a 9” spring form pan. Bake in a preheated 300º oven for 15 minutes, transfer to a wire rack to cool.



  • 3, 8 oz packages of Cream Cheese (room temperature)
  • 1, 15 oz can of pure Pumpkin
  • 3 eggs and 1 Egg Yolk
  • ¼ cup Sour Cream
  • 1 cup pure Maple Syrup
  • 1/8 teaspoon Baking Soda
  • ½ teaspoon Cinnamon
  • 1/8 teaspoon Nutmeg
  • 1/8 teaspoon Cloves
  • 1/8 teaspoon Ginger
  • 1 ½ tablespoons coconut flour
  • 1 teaspoon pure Vanilla


In a medium bowl, beat the cream cheese until smooth. Add in the pumpkin, eggs, sour cream, maple syrup, baking soda, spices and combine well. Add the coconut flour and vanilla and beat one last time until all ingredients are mixed through. Pour into cooled crust and spread evenly. Bake in a preheated 350º oven for 1 hour, or until the sides have browned and the center is still a little wobbly. Remove from oven and allow to cool on a wire rack. Cover with plastic wrap and store in the refrigerator for at least 4 hours before serving, or even better over night. Serve with homemade whipped cream.




For those among us adhering to a steady dose of pumpkin and partying this fall, shake up the classic Old Fashion with this recipe courtesy of Saveur.

Makes one cocktail

2 tbsp. Pumpkin Puree
1 ½ oz. Bourbon
1 oz. Maple Syrup
½ oz. Grand Marnier
Dash Orange Bitters
Orange peel twist, for garnish


Combine pumpkin puree, bourbon, syrup, Grand Marnier and bitters in a cocktail shaker filled with ice. Shake well and strain through a fine mesh strainer into a chilled old fashioned glass filled with fresh ice. Garnish with orange twist.

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