It’s no surprise that the pumpkin spice craze is among us; from your local coffee shop to the featured scented candles to the aisle ends at the grocery store. Whether you think it’s overkill or not, pumpkin is quite delicious and nutritious. Organic pumpkin puree is a great source of dietary fiber, and the seeds are rich in healthy fats and minerals, particularly beneficial for male hormone production. If you love pumpkin as much as we do, here are five recipes you can include in your life to ensure your fall-induce cravings are satisfied.

Pumpkin Spice Recovery Shake

pumpkin spice
Yields: 1
Cook time: 5 minutes
Difficulty: Easy


● 2 scoops Recovery Protein
● ½ scoop Hemp Force, vanill-acai
● 1 tbsp. pumpkin spice emulsified MCT oil
● 1 banana, frozen
● ¼ cup pumpkin puree
● 1 tsp. maple syrup*
● 12 oz. unsweetened coconut milk
● 1 tsp. pumpkin pie spice
● ⅛  tsp. Himalayan salt
● 1 cup ice

*You can also sweeten with coconut nectar, raw honey or 2-3 pitted dates as a substitute.


1. Add everything to a blender. Pulse until smooth. Enjoy as a perfect post-workout shake; or just make it because you feel like it, and it tastes good!

No-Bake Spiced Energy Bites

pumpkin spice
Yields: 20 bites
Cook time: 15 minutes
Difficulty: Easy


● 1 ½ cups dry, gluten-free rolled oats
● ¼ cup unsweetened dried cranberries (or dried tart cherries)
● ¼ cup semi-sweet chocolate mini chips*
● 2 tbsp. Pumpkin Pie Emulsified MCT Oil (EMCT)
● ½ cup Trilogy Walnut Almond Cashew Butter
● ½ cup pumpkin puree*
● ¼ cup raw, unfiltered honey
● 1 tsp. vanilla extract
● 1 tsp. pumpkin pie spice*

*If you don’t have pumpkin puree, unsweetened applesauce also works nicely here.

**You can make your own pumpkin pie spice at home if you don’t have it on hand! It’s simply a blend of the following: 3 tbsp. ground cinnamon, 2 tsp. ground ginger, 2 tsp. ground nutmeg, 1 ½ tsp. ground all-spice and 1 ½ tsp. ground cloves.


1. In a medium bowl, add the oats, EMCT oil, WAC butter, pumpkin, honey, vanilla and spices. Stir until combined. It will be sticky and soft, but you should be able to roll it into 1” balls. Add more oats (slowly) if it’s too sticky.
2. Fold in the dried cranberries and chocolate chips until combined with the dough.
3. Line a large play or baking sheet with parchment paper. To facilitate rolling, rub some coconut oil on your palms. Scoop a spoonful into your hands and roll into a ball. Place on plate or sheet. Repeat with remaining dough. Place in freezer for about an hour. Store in air-sealed container in fridge for one week, or freezer for a month.

Pumpkin Pie Overnight Oats

pumpkin spice

Yields: 1 serving
Prep time: 5 minutes
Wait time: 3 hours or overnight
Difficulty: Easy


● ½ cup gluten-free rolled oats
● 1 tbsp. chia seeds
● 1 tbsp. pumpkin spice emulsified MCT oil
● ¾ cup unsweetened almond milk
● ¼ cup pumpkin puree
● 1 tbsp. Trilogy Walnut Almond Cashew butter
● ½ tsp. pumpkin pie Spice
● ¼ cup pecans
● 1 scoop (33g) vanilla protein powder of choice, optional*

*Add 1 scoop of your favorite vanilla, chai or neutral protein powder to the ingredients mix before refrigeration for an added protein punch.


1. Add all ingredients to a bowl, airtight container or mason jar with a lid. Stir until combined, cover and chill in refrigerator for 3 hours or overnight to allow the oats and chia seeds to fully soak in the liquid.Top with crushed pecans if desired.

Pumpkin Spice Latte

pumpkin spice
Yields: 1 serving
Prep time: 5 minutes
Difficulty: Easy


● 1 scoop Hemp Force, vanill-acai
● 1 tbsp. Pumpkin Pie Spice*
● 1 tbsp Pumpkin Spice Emulsified MCT Oil
● 1 tbsp grass-fed butter
● 16 oz. Dark Roast Coffee

*Or make your own by mixing together: 1 ½ teaspoon cinnamon, ¾ teaspoon ground ginger, ½ teaspoon cloves, ½ teaspoon nutmeg


1. Add everything to a blender. Pulse until smooth.Top with coconut whipped cream if desired!

Paleo Pumpkin Pancakes

pumpkin spice

Yields: 2 servings, 4 pancakes
Prep time: 5 minutes
Cook time: 15 minutes
Difficulty: Easy


● ¾ cup organic pumpkin puree, canned/boxed
● ⅔ cup full-fat canned coconut milk*
● 3 pasture-raised eggs
● 2 tbsp. pure maple syrup plus more for serving if desired
● 1 tsp. pure vanilla extract
● ¼ cup coconut flour
● ½ cup almond flour
● 2 tsp. pumpkin pie spice
● ½ tsp. cinnamon
● 1 tsp. baking powder
● ¼ tsp. Himalayan salt
● Coconut oil spray
● Chopped pecans for topping, optional


1. In a large bowl, whisk together the pumpkin puree, coconut milk, eggs, maple syrup, and vanilla extract.
2. In a separate bowl, combine the coconut flour, almond flour, pumpkin pie spice, cinnamon, baking powder and salt.
3. Add the dry mixture into the wet mixture, and stir until fully combined. The batter will be pretty thick.
4. Heat a nonstick pan to medium heat. Grease with coconut oil spray.
5. Scoop about ¼ of batter for each pancake and gently spread out into the shape of a circle by tipping the pan. The batter should be about ½” thick.
6. Flip once the batter starts to bubble on top. Repeat with the remaining batter
7. Serve warm, topped with chopped pecans, grass-fed or pastured butter (Kerrygold or Vital Farms) and more maple syrup, if desired.