Pumpkin, spice & everything nice. See our top Slender Seven pumpkin recipes and follow our PUMP'd For Fall Pinterest board. Search "pumpkin" on our app for more healthy pumpkin-based recipes using 7 ingredients or less.



Pumpkin Spice Cookie Dough

1 container Slender Seven Choco-Chick Cookie Dough

1 cup pumpkin puree

¼ cup maple syrup

1-2 teaspoons pumpkin spice

additional toppings: walnuts, cinnamon, cranberries

Combine ingredients. Enjoy raw or bake at 350 for 12-15 minutes.



2 tablespoons oats

1/4 cup unsweetened almond milk

1/4 teaspoon pumpkin pie spice

1 tablespoon honey or agave

1/2 cup pumpkin purée

1 container Siggi's Pumpkin & Spice yogurt

1 tablespoon walnuts, chopped

Combine the oats, almond milk, pumpkin pie spice and honey. Layer with the pumpkin purée and yogurt. Top with walnuts. Serves 1.



1 can pumpkin purée

2 bananas

1/3 cup maple syrup

2 teaspoons pumpkin pie spice

1 teaspoon cinnamon

10 Health Warrior Apple Cinnamon Chia Bars

nonstick coconut oil cooking spray

Preheat the oven to 350 degrees. Prepare a mini (or regular) muffin tin by lightly coating each cup with nonstick cooking spray. In a food processor, pulse the Health Warrior Chia Bars until they are broken apart and crumbly. Press the crumbled Chia Bars firmly into the bottom of 12-15 mini muffin cups to form a crust. Set aside. Add the pumpkin purée, bananas, maple syrup, pumpkin pie spice, cinnamon and a dash of sea salt to the food processor and pulse until creamy. Scoop the pumpkin mixture into each muffin cup to top the Chia Bar crust. Bake for 20-25 minutes. Remove from the oven and allow the cups to cool for at least 10-15 minutes. Serves 4-5. Store in the refrigerator in an air-tight container.



1 frozen banana

1 cup unsweetened almond milk

1/2 apple

2 tablespoons pumpkin purée

2 tablespoons oats (or Purely Elizabeth Pumpkin Fig granola)

1 tablespoon maple syrup

1/4 teaspoon cinnamon

Combine ingredients in a blender until creamy.



Pumpkin Hummus

2 cans white beans, rinsed and drained

1 can pumpkin purée

1 tablespoon olive oil

2 tablespoons agave

2 tablespoons fresh rosemary

1 garlic clove, minced

2 teaspoons pumpkin pie spice

Combine ingredients in a food processor until creamy. Store in the refrigerator in an air-tight container. Serve as a dip or spread.



PSL Smoothie

1/2 cup cold coffee

1/2 cup unsweetened almond milk

1/2 cup pumpkin purée

1 frozen banana

1/4 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

1 packet stevia

Combine the ingredients in a blender and pulse until creamy.



Pumpkin Pie Smoothie

1 frozen banana

1/2 cup Libby's Pumpkin puree

1/2 teaspoon cinnamon

1/4 teaspoon pumpkin pie spice

1/2 teaspoon vanilla

1 cup unsweetened almond milk

1 tablespoon agave or honey

Combine all of the ingredients in a blender until creamy.



1 cup quinoa

2 cups low-sodium chicken broth

1 cup pumpkin purée

4 chicken breasts

1 tablespoon fresh thyme

1/4 cup parmesan cheese

Add ingredients to a slow cooker then sprinkle salt and pepper, stirring to combine. Simmer on low heat and keep covered (all day/night), until the liquid is absorbed and the chicken is cooked through. For quicker cooking times, set the slow cooker to high heat and simmer for 2 hours. Serves 4.



Pumpkin Cookies

2 cups oats

1 banana, mashed

1 cup pumpkin puree

1/2 cup Truvia Baking Blend

2 eggs

1 teaspoon baking soda

1 cup chocolate chips

Preheat oven to 350 degrees. Mix oats through baking soda. Stir in chocolate chips. Place dollops of dough onto ungreased cookie sheet. Bake for 15 minutes. Remove and let cool.