Looking for more ways to get your pumpkin-spice fix? Here's a recipe for a Sparkling Pumpkin Spice cocktail and one for Pumpkin-Stuffed Green Lentil Cannelloni.

Sparkling Pumpkin Spice Cocktail2 ounces honey whiskey½ ounce lemon juice1 tablespoon pumpkin puree4 ounces Sparkling Ice Crisp AppleWhipped creamPumpkin pie spicePour whiskey, lemon juice, and pumpkin puree into a cocktail shaker with the ice and shake. Strain into a rocks glass and float with Sparkling Ice Crisp Apple. Top with whipped cream and a sprinkle of pumpkin pie spice.Recipe courtesy Sparkling Ice.Pumpkin Stuffed Green Lentil CannelloniPrep time: 45 minutesCook time: 55 minutesTotal time: 1 hour 40 minutesServes: 3-4 servingsFor the Cashew Cream:½ cup raw cashews,1 cup water boiling water1 clove garlic2 teaspoon nutritional yeast¼ teaspoon salt6 sheets Explore Cuisine Organic Green Lentil Lasagna2 cups prepared tomato sauce1 to 2 teaspoons red pepper flakes (to taste, optional)For The Filling:15 ounces canned pumpkin1 teaspoon nutritional yeast1 teaspoon onion powder1 teaspoon garlic powder¼ to ½ teaspoon salt (to taste)⅛ teaspoon black pepperTo prepare the cashew cream (this can be done ahead of time), soak the cashews in 1 cup boiling water for 30 minutes. Drain, reserving ½ cup of the soaking waterCombine the soaked cashews, garlic, nutritional yeast, salt and the ½ cup of reserved soaking water in a high power blender. Blend until smooth and creamy. Set aside or refrigerate until ready to useIn a large pot, bring water to a boil and add salt to taste. Add the lasagna sheets and cook for 10 minutes, stirring often to keep them from sticking togetherWhile the pasta cooks, prepare the filling. Combine all the ingredients in a medium bowl and mix well. Set aside until ready to useOnce the pasta sheets are cooked, drain them and run them under cold water (if any of the sheet are stuck together, separate them carefully). Set them asidePreheat the oven to 375F. Combine the prepared tomato sauce and red pepper flakes (if using) and pour on the bottom of a 10.5-inch by 7.5-inch baking dish. Spoon about half of the cashew cream over the sauceTo prepare the cannelloni, place about 1.5 tablespoons of filling on each pasta sheet and carefully roll each one. Arrange them on the baking dish, over the tomato sauce and cashew cream. Cover tightly with aluminum foil and bake for 45 minutesDrizzle with the remaining cashew cream before serving. Serve warmRecipe by May I Have That Recipe for Explore Cuisine