Get away from that muffin! Put down that spiced latte! There’s a whole world of pumpkin foods beyond your usual autumn fare, and the best part is they’re super easy to make. MOVE’s got three not-so-typical pumpkin recipes for you to try out:

**Pumpkin Black Bean Turkey Chili**
Perfect for cold nights and college students who don’t have time to cook. Throw this recipe into a Crock-Pot on low and leave it. You’ll have meals for the entire week.

1 chopped onion

1 cup chopped bell pepper

3 minced garlic cloves

2 tbsp. oil

1 1/2 tsp. dried oregano

2 tsp. ground cumin

2 tsp. chili pepper

2 15 oz. cans of black beans, rinsed

1 16 oz. can of pumpkin

1 can diced tomatoes

3 cups chicken broth

Saute onions, bell pepper and garlic in oil for 8 minutes, or until soft. Then stir in the oregano, cumin and chili powder and cook for 1 minute. Add vegetables and remaining ingredients to Crock-Pot and cook on low for 7-8 hours.

**No-Bake Pumpkin Butter Pie**
No, it’s not pumpkin pie — it’s pumpkin butter pie. There’s a huge difference, and the best part is you don’t have to bake it. This recipe requires making your pumpkin butter separate.

8 ounces cream cheese, room temperature

1 jar pumpkin butter, 9-12 ounces

1/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

2 cups whipped topping, thawed, and more for serving

Prepared graham cracker crust

Beat cream cheese, pumpkin butter, brown sugar and cinnamon on medium with a mixer until smooth. Spoon in the 2 cups of whipped topping. Pour onto the prepared graham cracker crust and smooth the top. Refrigerate for 3-4 hours. Feel incredibly accomplished.

_Pumpkin Butter_

2/3 cup packed brown sugar

1/4 cup honey

1 tablespoon lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

Combine ingredients in a saucepan and boil on medium-high heat. Reduce heat to low and let simmer for 20 minutes.

**Cajun-Roasted Pumpkin Seeds**
No time for food? No problem. Just grab a handful of these to satisfy your hunger and your tastebuds.

1 cup pumpkin seeds

1 teaspoon cajun seasoning

Paprika for more color

Salt to taste

2 dashes Worcestershire sauce

1 tablespoon melted butter or vegetable oil

Toss pumpkin seeds with seasonings. Combine butter and Worcestershire sauce. Stir into seeds until well blended and coated. Heat oven to 300 degrees. Roast for up to 45 minutes until browned and crunchy. Enjoy.