6 Delicious pumpkin recipes to help you celebrate fall!

It's autumn again, which means one thing: the return of <a href="http://inhabitat.com/diy-six-yummy-organic-pumpkin-recipes/" target="_blank">pumpkin flavored everything</a>! From coffees to microbrews, pumpkin spice is a seasonal treat to be enjoyed. To get your fall started off right, we've rounded up a few recipes to get your <a href="http://inhabitat.com/cinderella-inspired-pumpkin-room-transforms-edg-creatives-into-fairytale-brainstormers/" target="_blank">pumpkin palette</a> going. From vegan fudge to spicy pumpkin salad, check out (and try out) our six yummy recipes ahead!

<h3>Vegan Pumpkin Fudge</h3> <br> Combine 3 cups sugar, 1 cup unsweetened soy milk, 3 teaspoons light corn syrup, ½ cup pumpkin puree and ¼ teaspoon salt in a saucepan and stir until it comes to a boil, then reduce heat. When the mix reaches 232 degrees F (use a candy thermometer), remove from heat and add ½ cup Earth Balance vegan butter, 1 teaspoon pumpkin pie spice and 2 teaspoons vanilla, but do not mix. Cool to 110 degrees, beat mixture with wooden spoon until it looses its gloss, then pour into grease 8 x 8 inch pan. Cool for a few hours then cut and serve this <a href="http://inhabitat.com/how-to-make-yummy-vegan-pumpkin-chocolate-chip-muffin-cupcakes/" target="_blank">pumpkin treat</a>!

<h3>Spicy Pumpkin Salad</h3> <br> Peel a 1 ½ lb <a href="http://inhabitat.com/parking-garage-rooftop-upgarden-p-patch-almost-complete-in-seattle/" target="_blank">pumpkin</a>, de-seed, and cut into bite sized chunks, steam for 5-8 minutes then cool. Slice one large red onion thinly, then sauté in oil until soft. Chop a handful of Italian parsley, then toss ingredients together, along with ¼ cup of your preferred Thai sweet spicy sauce. You can also use butternut squash

<h3>Quick Vegan Pumpkin Pie</h3> <br> Soak 1 ¼ cup of raw cashews in 2 ½ cups water, with 1 tsp salt, and soak for 12-18 hours. Once soaked, preheat oven to 400 degrees. Drain the water from the soaked cashews and blend with food processor. Add one can of organic pumpkin puree, 1 cup maple syrup, and 2 tsp pumpkin pie spice to food processor and blend until smooth, adding salt to taste. Pour mixture into premade vegan pie shell and bake for 15 minutes at 400 degrees, then 35 minutes at 350 degrees. Cool and serve!

<h3>Pumpkin Mac N Cheese Sauce</h3> <br> Mix ¾ cup unflavored almond milk, 1 tbsp arrowroot powder and ¼ tsp garlic powder, then add to 1 tbsp melted Earth Balance vegan butter in a pot on low heat. Whisk the mixture, then stir in 6 tbsp nutritional yeast, 2 tsp Dijon mustard, ½ tsp salt and pepper and stir about 5 minutes until thickened. Add 1 cup canned pumpkin and stir. Garnish with paprika. Serve over your favorite pasta, or as a warm dip for bread!

<h3>Fried Pumpkin Blossoms</h3> <br> Mix 1 cup flour, 1 tsp baking powder, 1 tsp salt and a dash of your favorite spices in a bowl. In another bowl, beat 2 eggs. Remove the stem from the pumpkin blossoms, then dip once into the egg mixture, followed by the flour mixture. Lightly pan fry in olive oil until golden brown. Drain on towel until cooled. Sprinkle with garlic or cinnamon and serve!

<h3>Spicy Pumpkin Chips</h3> <br> Heat your oven to 400 degrees. Cut up one pie pumpkin into chip sized pieces, then toss with 1 tbsp maple syrup and 1tbsp Sriracha sauce. Arrange the coated chips on a greased cookie sheet, bake for 35 minutes, rotating once. Sprinkle with salt serve!