Maple Alps


Pumpkin Donuts (vegan)

RecipesAmanda Walter | Maple Alps6 Comments

I don't know about you, but I love donuts. Something about that cute little hole in the middle (and when there's no hole in the middle, there's tasty stuff like jelly or cream!). Well, in the fall, with pumpkin everything coming out and little donuts everywhere, I thought it would only be appropriate to try and make my own! I mean, why not?

Pumpkin Donuts (vegan) |

They were a little denser than your traditional donuts from Mr. Horton but still delicious. I love pumpkin pie, so this was right up my alley - with the right spices and pumpkin taste.  In true fall fashion, they are dipped in a sugar and cinnamon mixture. Yum!

Pumpkin Donuts (vegan) |

These are even husband-approved, which is a pretty big deal when he doesn't usually prefer donuts. These babies are best fresh, but you can store them overnight if you need to.

Pumpkin Donuts (vegan) |
Pumpkin Donuts (vegan) |
Pumpkin Donuts (vegan) |

Vegan Pumpkin Donuts

What you need:

For the donuts:

  • 1 cup all-purpose flour

  • 1/4 cup white whole wheat flour

  • 1 1/8 tsp baking powder

  • 1 tsp cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp nutmeg

  • 1/2 cup packed brown sugar

  • 1/2 cup unsweetened almond milk

  • 1/3 cup pumpkin puree

  • 2 TBSP melted vegan butter or coconut oil

For the (optional) topping:

  • 1/4 cup fine cane sugar

  • 1 TBSP cinnamon

  • 1 TBSP vegan butter or coconut oil

What to do:

1) Preheat the oven to 350 degrees F.

2) In a large mixing bowl, mix the flour, baking powder, spices, and sugar. In a separate bowl, mix the rest of the ingredients.

3) Gradually add the wet ingredients to the dry ingredients. The batter will be thick, not pourable.

4) Put the batter in a plastic bag, cut the corner, and squeeze evenly into all donut pan cavities.

5) Bake for 10-12 minutes, until the donuts pass the toothpick test (come out clean).

6) Cool on a wire rack. While the donuts are cooling, mix the cane sugar and cinnamon in a shallow bowl, and the vegan butter or coconut oil in the other.

7) Once cool, dip the donuts into the butter and then into the sugar mixture. You can flip the donut and repeat the process on the other side, but one side is sufficient.


What's your favourite Autumn donut? Are you on the pumpkin bandwagon?


Vegan Pumpkin Pie (nut-free)

RecipesAmanda Walter | Maple Alps6 Comments

Fall is here, once again, and once again, it's time to consume our favourite seasonal yummies!

It's no secret that pumpkin pie is a craved thing in our household. I do, however, refuse to make it until it gets chilly out. So how perfect that the temperatures have finally dropped! To be honest though, as much as I love Autumn and everything about it, I was sad to see Summer go. Probably because Winter is ahead, and the last Winter was so long and unbearable that I have no heart left to face the upcoming one. But at least there is pie!

Vegan Pumpkin Pie (nut-free) |

I always look forward to picking out my perfect pie pumpkin. If you ask my husband, I love small, round, and cute things, so it's naturally something I love to do. Even though making homemade pumpkin puree is a real chore sometimes, the difference in taste is worth the extra effort. Sure, it's a mess and opening a pumpkin is not as easy as opening a can, but you'll thank yourself when you taste the finished product. 

The best part? It freezes well, so you can use it all year round - if it lasts that long! Anyway, this year, I wanted to try making a pie that was nut-free. I know I use a lot of cashews in my recipes (I just love cashews!), so I wanted to try something new that was more allergy-friendly. Pumpkin pie seemed like a great place to start since it's that time of the year. 

While this pie takes a little longer to get firm than the cashew version, it is still crazy delicious. By the way, if you hop over to that recipe, I give a little rundown as to how to make your pumpkin puree the easy way :)  

Vegan Pumpkin Pie (nut-free) |

Easy Vegan Pumpkin Pie (Nut Free)

What you ned:

  • 2 1/3 cups pumpkin puree

  • 1/4 cup maple syrup

  • 1/4 cup brown sugar

  • 1/3 cup unsweetened plain almond milk

  • 1 TBSP olive oil

  • 3 TBSP arrowroot powder

  • 1/4 tsp of each: cinnamon, ginger powder, nutmeg, & cardamon

  • 1/4 tsp sea salt

  • 1 tsp lemon juice

  • 1 pie crust (unbaked)

What to do:

1) Make pumpkin puree by cutting open and cleaning your pumpkin. Drizzle some olive oil on it and bake in the oven until tender. Remove from oven, scoop out the flesh into the food processor, and process until very smooth.

2) Preheat oven to 350 degrees F.

3) Prep pie crust.

4) Mix all the ingredients for pie filling and whisk until perfectly blended.

5) Put filling into prepped pie crust and bake for 55-60 minutes.

6) Let cool completely - for a firmer pie filling, put in the fridge for a few hours.


I like my pie cold and topped with coconut whipped cream. What about you?


The Best Vegan Pumpkin Pie

RecipesAmanda Walter | Maple Alps14 Comments

Those who know me well, know that I love pumpkin pie. In the fall, I could eat it for breakfast, lunch, and dinner and never get tired of it. I've always loved eating it, but it was only a few years ago I started making pumpkin pies with my aunt. She has a delicious recipe and so we'd make it all the time from scratch. When I say "from scratch," I really do mean, we buy a pumpkin and we buy some flour and by the end of the day, it's a pie. I wish I could grow the pumpkins and the wheat, but this girl can't be all the kinds of awesome. 

A while back, I saw the first pie pumpkins of the season in the store, and I knew it was time. I snatched that pumpkin up so fast and ran home. The result was the pie I will be sharing with you all today!

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The Best Vegan Pumpkin Pie |

To be clear, I’m not one of those people who eat pumpkin pie all year round - though my husband definitely would love that (he likes it even more than me!). However, I do look forward to pumpkin season every year. It makes Fall, well, Fall.

The Best Vegan Pumpkin Pie |

I recommend you use your own puree for this recipe - and pretty much every other pumpkin recipe you bake this season. It adds a richness and sense of accomplishment that opening a can doesn't quite have!

The puree is really simple to make: just cut open and clean your pumpkin, drizzle some olive oil on it and bake in the oven till tender. Then scoop it all out into the food processor and process until very smooth.

I usually freeze the extra puree so that I can have all sorts of pumpkin snacks (not to mention a bonus pumpkin pie sometime in the year!) later.

The best part about this pie is that it comes together quickly, once all the more tedious ingredients (the puree and the crust) are prepared. I didn’t include a pie crust recipe, but they are easy to find. For a non-traditional crust, you could use the nutty crust that I use for my chocolate dream pie!

For the non-nut lovers, there is a nut-free version of this recipe too! It takes a little longer to get firm, but is still delicious!

The Best Vegan Pumpkin Pie

Vegan Pumpkin Pie | Maple Alps
Makes 1 pie

2 C homemade pumpkin puree
¼ C maple syrup (or more depending if you want it sweeter)
¼ C brown sugar
⅓ C almond milk
1-2 TBSP Arrowroot powder
¼ tsp each: cinnamon, ground ginger, cardamom, nutmeg (optional: cloves)
¼ tsp sea salt
¼ cup cashews (soak for 10 min in boiling water)
1 recipe for pie crust - unbaked

1) Make pumpkin puree by cutting open and cleaning your pumpkin. Drizzle some olive oil on it and bake in the oven till tender. Remove from oven, scoop out the flesh into the food processor, and process until very smooth.
2) Prep pie crust
3) Preheat oven to 350 degrees F
4) Mix soaked cashews, almond milk, pumpkin puree and arrowroot powder in blender and blend until there are no cashew pieces left.
5) Transfer to a bowl and mix rest of ingredients in well.
6) Put filling into prepped pie crust and bake for 55-60 minutes


How do you like your pumpkin pie? I like mine cold and with some coconut whipped cream!

The Best Vegan Pumpkin Pie |