Pumpkin Cheesecake Parfait

You know what’s kinda cool? When you’re putting on a fancy dinner or a feast like Thanksgiving and you can knock off a showstopper of a dessert ahead of time. Even better? When it’s an easy, no-cook, and very fun dessert like these Pumpkin Parfaits.

via Make Ahead Pumpkin Cheesecake Parfaits — Frugal Hausfrau

Instant Pot Pumpkin Lentil Soup

Ingredients:

10 cups water

1 pound lentils, rinsed

2 large cans pumpkin puree

1 cup onions, diced

2 cloves of garlic, minced

2 teaspoons ground allspice

¼ teaspoon cinnamon

¼ teaspoon cayenne

½ teaspoon nutmeg

½ cup almond milk

1 tablespoon olive oil

Directions:

1. Combine all ingredients in the pot.

2. Flip the vent to “sealing”.

3. Press the Bean/Chili button

4. Once cooked, puree until smooth

Pumpkin Spice Oatmeal

Ingredients:

· 1 1/2 cups milk

· 1 1/2 cups water

· 1 cup steel cut oats

· 1/2 cup maple syrup

· 3/4 cup pumpkin puree

· 1 1/2 tbsp. pumpkin pie spice

· 1/2 cup applesauce

· 1 tsp vanilla

· 1/4 tsp salt

· 1 cup toasted pecans

Directions :

Spray the inside of the slow cooker with non-stick spray or use a liner.

Mix all of the ingredients except the toasted pecans and pour into your slow cooker.

Cover and cook on low for 4-5 hours.

Stir the oatmeal and leave uncovered for 30 minutes to allow it to thicken.

Sprinkle the toasted pecans on top before serving.

Pumpkin Butter

Ingredients:

2 12-oz cans of pumpkin

1/2 cup apple cider

2/3 cup sugar

1/4 cup brown sugar

1 tbsp pumpkin pie spice

1 tsp vanilla

1/2 tsp kosher salt

Directions:

Pour all the ingredients into your slow cooker. Cover and cook for 3 hours on high, stirring every hour. Store in mason jars in your refrigerator.