Everything Pumpkin, All Season Long

Pumpkin season shouldn't be limited to one latte or one slice of pie. These four recipes stretch pumpkin across the whole day — a morning smoothie, a make-ahead parfait, a batch of scones, a dessert-worthy mini tart that belongs at every fall gathering. Each one is gluten-free, and all of them feature Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola as either a crust, a topping, or the base that ties everything together.

Whether you're meal prepping for a busy fall week or hosting a Thanksgiving crowd, there's something here for every occasion.

The Recipes

1. Pumpkin Pie Smoothie

The fastest pumpkin recipe on the list — five minutes, one blender, no cooking. A frozen banana, pumpkin puree, Greek yogurt, vegan vanilla protein powder, and pumpkin pie spice blend into a thick, creamy smoothie that tastes like pumpkin pie filling. Topped with a generous handful of Pumpkin Cinnamon Ancient Grain Granola for crunch and extra warm spice, it works as a quick weekday breakfast or a post-workout refuel. The granola is what turns it from a simple smoothie into a genuinely satisfying meal.

Why it works: Frozen banana creates the thick, spoonable base while pumpkin puree adds natural sweetness and body — no ice cream or protein-heavy add-ins required to get the right texture.

Gluten-free · Takes 5 minutes

→ Get the recipe — Pumpkin Pie Smoothie → Shop Pumpkin Cinnamon Ancient Grain Granola

2. Layered Pumpkin Parfait

A no-cook, no-bake fall parfait that takes under 10 minutes and looks like you put in significantly more effort. Half of the vanilla yogurt gets stirred together with pumpkin puree, maple syrup, vanilla, cinnamon, allspice, and nutmeg to create a spiced pumpkin layer — the other half stays plain. The two alternate in layers with Pumpkin Cinnamon Granola in between, topped with toasted pecans and pumpkin seeds. It tastes like a deconstructed pumpkin pie in the best possible way, and keeps well in the fridge for up to a day if you make it ahead.

Why it works: Alternating plain and spiced yogurt layers creates a visual contrast and a more interesting flavor than mixing everything together — the granola in between adds crunch at every level.

Gluten-free · Takes 10 minutes · Make-ahead friendly

→ Get the recipe — Layered Pumpkin Parfait → Shop Pumpkin Cinnamon Ancient Grain Granola

3. Pumpkin Granola Scones

The weekend project worth making. These scones are gluten-free, vegan, and made with a blend of almond, tapioca, and coconut flour — with pumpkin puree and full-fat coconut milk keeping everything tender and moist. A thin maple icing goes on top, followed by a generous sprinkle of Pumpkin Cinnamon Ancient Grain Granola that adds crunch, warm spice, and a toasted grain flavor that takes these well beyond a standard scone. Recipe by @the.fit.peach. Makes 8 scones — freeze half for later.

Why it works: Pumpkin puree replaces the eggs and butter that most scone recipes rely on, keeping the whole recipe plant-based while still delivering a tender, slightly crumbly texture.

Gluten-free · Vegan · Makes 8 scones · Freezer-friendly

→ Get the recipe — Pumpkin Granola Scones → Shop Pumpkin Cinnamon Ancient Grain Granola

4. Pumpkin Pie Tarts

Mini pumpkin pie tarts made in a muffin pan — with a granola crust. The crust is made from a full bag of Pumpkin Cinnamon Ancient Grain Granola blended with dates and coconut oil, pressed into muffin liners and baked until set. The filling is Greek yogurt mixed with pumpkin puree, maple syrup, cinnamon, and pumpkin pie spice — no baking the filling required, just spoon it in once the crust cools. Topped with coconut whipped cream and a dusting of cinnamon. Makes 12 and keeps in the fridge for up to 3 days, which makes them ideal for Thanksgiving prep.

Why it works: The granola crust bakes into a firm, sliceable base that tastes like the best graham cracker crust you've ever had — made entirely from whole grains, dates, and coconut oil.

Gluten-free · Makes 12 · Great for entertaining · Make-ahead

→ Get the recipe — Pumpkin Pie Tarts → Shop Pumpkin Cinnamon Ancient Grain Granola

How to Use Pumpkin Cinnamon Granola Beyond Breakfast

If these recipes have taught us anything, it's that Pumpkin Cinnamon Ancient Grain Granola is more versatile than a morning topping. Here's how it shows up across all five recipes — and a few more ideas for the bag:

• -As a crust — blended with dates and coconut oil for the pumpkin pie tart base
• -As a topping — sprinkled over scones with maple icing, or over the smoothie for crunch
• -Between layers — tucked into the parfait for texture at every bite
• -As a garnish — on the smoothie bowl right before serving
• -Other ideas: crumbled over vanilla ice cream, stirred into oatmeal, used as a crust for a no-bake cheesecake bar, or eaten straight from the bag

→ Shop Pumpkin Cinnamon Ancient Grain Granola

Frequently Asked Questions

What are some easy gluten-free pumpkin recipes?

All for recipes in this roundup are gluten-free. The Pumpkin Pie Smoothie and Layered Pumpkin Parfait require no baking and come together in under 10 minutes. The Pumpkin Pie Tarts use a granola crust that skips flour entirely. The Pumpkin Granola Scones use a blend of almond, tapioca, and coconut flour. All use Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola, which is certified gluten-free.

Can I make these pumpkin recipes ahead of time?

Yes — most of these are designed with make-ahead in mind. The Pumpkin Pie Tarts keep for up to 3 days in the fridge and are ideal for Thanksgiving prep. The Layered Pumpkin Parfait can be assembled the night before (add granola fresh). The Pumpkin Granola Scones freeze well. 

What Purely Elizabeth products are used in these pumpkin recipes?

All five recipes feature Purely Elizabeth Pumpkin Cinnamon Ancient Grain Granola — as a crust (tarts), topping (smoothie, scones, parfait), or layering ingredient. Made with ancient grains, chia seeds, and coconut sugar, it's certified gluten-free and brings warm pumpkin spice flavor and whole grain texture to every application.

Are these pumpkin recipes vegan?

The Pumpkin Granola Scones are fully vegan. The Pumpkin Pie Smoothie can be made vegan by using a plant-based yogurt. The Layered Pumpkin Parfait can be made vegan with coconut yogurt and maple syrup in place of honey. The Pumpkin Pie Tarts use Greek yogurt in the filling — swap for coconut yogurt to make them dairy-free. 

When is pumpkin season?

Canned pumpkin puree is available year-round, which means these recipes work in any season. Fresh pumpkin and squash peak in fall (September through November), but with canned puree there's no reason to limit pumpkin recipes to October. The Pumpkin Pie Smoothie in particular works as a year-round breakfast.

Topics: Pumpkin Recipes · Fall Recipes · Gluten-Free Recipes · Thanksgiving Recipes · Pumpkin Granola · Vegan Option · Make-Ahead Recipes · Fall Breakfast