This sneaky pumpkin pie incorporates butternut squash too! We used frozen squash for ease of preparation, but you could also sneak in sweet potato or even well-cooked carrots, though pumpkin alone is packed with fiber and beta carotene.
Ginger, vanilla, and figs make an irresistible combination in this spicy-sweet vegan treat. Roast the figs with brown sugar until they’re caramelized for a deeper and more intense flavor. You can also swap dried figs for fresh, for equally delicious results.