Pumpkin Maple Chocolate Cheesecake
Yields 1– 9” (23 cm) cake

30 vanilla wafer cookies, crushed
1/4 cup (60 ml) VE Pure Cocoa
1/4 cup (60 ml) icing sugar
1/4 cup (60 ml) melted butter
3 cups (750 ml) softened cream cheese
1 cup (250 ml) sugar
3 Tbsp (45 ml) all purpose flour
1 - 2 tsp (5 -10 ml) VE Pumpkin Pie Spice
1 cup (250 ml) canned pumpkin
4 eggs
3/4 cup (180 ml) VE Canadian Maple Belgian Chocolate

1. Preheat oven to 350° F (175° C). Combine first four ingredients in large bowl until mixture sticks together. Press onto bottom of 9” (23 cm) spring form pan and approximately 1/2” (1 cm) up the sides.
2. Bake in oven for 8 - 10 minutes and allow to cool completely before using. Increase oven temperature to 400° F (205° C).
3. With a stand or hand mixer, beat together cream cheese, sugar, flour and VE Pumpkin Pie Spice until well blended. Add canned pumpkin, eggs and beat a further 3 - 4 minutes. Fold in VE Canadian Maple Belgian Chocolate.
4. Pour mixture into prepared crust and bake for 10 minutes. Reduce oven temperature to 250° F (120° C) and continue baking for 50 - 60 minutes.
5. Remove from oven and place on wire rack to fully cool before removing sides of spring form pan. Refrigerate for at least 1 hour before serving.

Per serving: Calories 380, Fat 25 g (Saturated 15 g, Trans 0.1 g), Cholesterol 120 mg, Sodium 220 mg, Carbohydrate 33 g (Fibre 1 g, Sugars 21 g), Protein 7 g.

Winter Squash Bisque
Serves 4

2 tsp (10 ml) vegetable oil
1 medium onion, diced
3/4 lb (675 g) butternut or acorn squash, peeled, seeded and chopped
2 1/2 cups (625 ml) low sodium chicken or vegetable stock
Juice and zest of 1 orange
1 - 2 tsp (5 - 10 ml) VE Pumpkin Pie Spice
VE Sea Salt & VE Pepper, to taste

1. Heat a large multi pot to medium; add vegetable oil and sauté onion for about 3 minutes. Add butternut or acorn squash and sauté an additional 4 - 5 minutes.
2. Add chicken or vegetable stock, orange juice and zest, VE Pumpkin Pie Spice, stir well and bring to a gentle simmer.
Cover and continue to simmer until all vegetables are tender, about 30 minutes.
3. Pour small batches of soup into a blender and puree until smooth. Return all pureed soup to multi pot and heat until warmed through, adding extra chicken stock to adjust consistency, if required. Season with VE Sea Salt and VE Pepper before serving.

Per serving: Calories 130,Fat 3.5 g (Saturated 0.5 g, Trans 0 g),Cholesterol 0 mg, Sodium 120 mg, Carbohydrate 23 g (Fibre 5 g, Sugars 6 g),Protein 5 g.

Spicy Maple Glaze
Yields about 1 cup (250 ml)

1 cup (250 ml) sugar
3 Tbsp (45 ml) VE Canadian Maple Coffee Topper
3/4 cup (180 ml) water
1 - 2 tsp (5 - 10 ml) VE Pumpkin Pie Spice
1/4 tsp (1.25 ml) VE Vanilla Extract

1. Combine sugar, VE Canadian Maple Coffee Topper, water and VE Pumpkin Pie Spice in small multi pot. Place over medium heat and simmer 10 - 15 minutes, or until sugar is melted, water has evaporated and a thick syrup remains.
2. Remove from heat. Stir in VE Vanilla Extract and serve warm with pancakes, waffles or drizzled on hot cereal.

Per 1 Tbsp (15 ml): Calories 60, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 1 mg, Carbohydrate 15 g (Fibre 0 g, Sugars 15 g),Protein 0 g.

Glazed Carrots with Pumpkin Pie Spice
Serves 4

4 - 6 large carrots, peeled and sliced into 1/4” (6 mm) thick rounds
2 cup (500 ml) water
2 Tbsp (30 ml) butter
1 - 2 Tbsp (15 - 30 ml) brown sugar
1 tsp (5 ml) VE Pumpkin Pie Spice

1. Place carrots and water into a small multi pot, cover and bring to a boil over high heat. Cook carrots until tender crisp. Drain.
2. Add butter, brown sugar and VE Pumpkin Pie Spice to carrots. Place over medium heat. While stirring, constantly cook until butter and sugar have melted and carrots are evenly glazed. Serve immediately.

Per serving: Calories 120, Fat 6 g (Saturated 3.5 g, Trans 0.2 g), Cholesterol
15 mg, Sodium 120 mg, Carbohydrate 18 g (Fibre 3 g, Sugars 12 g), Protein 1 g.

Roasted Acorn Squash
Serves 4

1 medium acorn squash, seeded and quartered, but not peeled
1 Tbsp (15 ml) vegetable oil
1 tsp (5 ml) VE Vegetable Seasoning
1 tsp (5 ml) VE Pumpkin Pie Spice
VE Sea Salt & VE Pepper, to taste

1. Preheat oven to 375° F (190° C).
2. Rub cut side of squash with vegetable oil and sprinkle with VE Vegetable Seasoning, VE Pumpkin Pie Spice and VE Sea Salt and VE Pepper.
3. Place prepared squash on a parchment-lined baking sheet and roast in oven for approximately 45 minutes, or until fork tender and pleasantly browned. Serve immediately.

Per serving: Calories 100, Fat 4 g (Saturated 0.5 g, Trans 0 g), Cholesterol 0 mg, Sodium 70 mg, Carbohydrate 18 g (Fibre 3 g, Sugars 4 g), Protein 1 g.

Pumpkin Smoothie
Serves 2

1/2 cup (125 ml) canned pumpkin
1 cup (250 ml) milk
2 tsp (10 ml) orange juice concentrate
1 tsp (5 ml) VE Pumpkin Pie Spice
2 tsp (10 ml) brown sugar
6 - 8 ice cubes

1. Place all ingredients into blender and puree until smooth.
2. Serve in tall glasses and garnish with a VE Cinnamon Stick.

Per serving: Calories 120, Fat 3 g (Saturated 1.5 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 70 mg, Carbohydrate 19 g (Fibre 2 g, Sugars 5 g), Protein 5 g.