1. In a large mixing bowl, stir together all ingredients, except the cranberries, until combined. Stir in the cranberries. Cover and refrigerate overnight, or if you want to eat sooner, allow to sit for at least one hour.
2. Serve cold, or transfer to a large saucepan and heat over medium-low, stirring frequently, until warmed through. Add more nondairy milk to thin out, if desired. Serve with chopped nuts, shredded coconut, pumpkin seeds, hemp seeds, more cranberries, etc. to make it even more fun!

1. Preheat oven to 300F and line a large cookie sheet with parchment paper.
2. Pop the popcorn kernels using an air-popper. If you don't own one, you can use your stove: Add 2 teaspoons of coconut oil to a large pot over medium-high heat. Add the popcorn kernels. Cover and allow to pop for 3 to 5 minutes, while moving the pot in circular motions around the burner, until the sound of popping slows down considerably. Pour the popcorn into a very large bowl.
3. In a small saucepan over medium heat, combine the pumpkin puree, maple syrup, coconut sugar, coconut oil, cinnamon, ginger, nutmeg, allspice, sea salt and cloves. As soon as it comes to a boil, reduce heat and simmer for 5 minutes, stirring frequently, until smooth and thick. Remove from heat and allow to cool for a minute or two.
4. Drizzle half the mixture over the popcorn and gently toss to coat using a large spoon or clean hands, until the popcorn is evenly coated. Drizzle on the remaining mixture and toss again until evenly coated.
5. Spread the popcorn onto the prepared cookie sheet. Bake for 15 minutes, mixing gently halfway through. Allow to cool completely before serving. It will firm up as it cools.

For the brownie layer:

1. Preheat the oven to 350F and oil 8 individual tart pans with removable bottoms (or an 8-inch flan tin or springform pan). Set aside.
2. In a large bowl, sift together the flour, cocoa powder, arrowroot, baking soda and salt.
3. In a separate bowl, whisk together the pumpkin, maple syrup, oil and vanilla extract.
4. Add the flour mixture to the pumpkin mixture and mix until just combined. Stir in the melted chocolate.
5. Use a spatula or the back of a spoon to press the brownie batter evenly into the bottom of the prepared pan(s). Set aside.

For the pumpkin layer:

1. Whisk together the pumpkin, maple syrup, nondairy milk and vanilla extract in a large bowl.
2. In a small bowl, sift together the arrowroot, cinnamon, ginger, nutmeg and allspice.
3. Add the spice mixture to the pumpkin mixture and whisk to combine.
4. Spoon the pumpkin batter on top of the brownie layer in each tart pan, leaving a little room at the edges.
5. Bake at 350F for about 20 minutes (for an 8-inch pie, about 35 minutes) or until the brownie edge looks done and the outermost inch of the pumpkin filling is slightly cracked and set. Don't worry if the centre is still soft; it continues to firm up as the pie cools.
6. Allow the tart to cool to room temperature and then refrigerate for at least one hour to set. Place toasted pecan halves on top and drizzle with melted chocolate before serving, if desired.

For the crumble topping:

1. Whisk together the flour, Sucanat, cinnamon and salt in a small bowl. Stir in the walnuts and oil and set aside.

For the cake:

1. Whisk the soymilk and vinegar in a small bowl and set aside.
2. In a medium bowl, whisk together the spelt flour, cinnamon, allspice, nutmeg, baking soda, baking powder and salt.
3. Grind the Sucanat briefly in a spice or coffee grinder. In a separate bowl, whisk together the ground Sucanat, maple syrup, oil, applesauce and vanilla, and then add the soymilk mixture.
4. Whisk the flax and water separately until foamy and then add to the liquid mixture above. Finally, add the flour mixture and mix until just combined.
5. Pour the cake batter into an oiled 7-inch springform pan. Crumble topping evenly over the cake batter.
6. Bake at 350 degrees for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool completely before serving. Garnish each piece with a spoonful of roasted apples (recipe below) and drizzle with 1 tsp of maple syrup.

For the roasted apples:

1. Peel, core and dice the apples into 1-inch cubes.
2. In a medium bowl, toss together the apples, cinnamon, agave nectar and lemon juice until the apples are completely coated.
3. Spread the mixture on a parchment lined baking pan. Bake the apples at 350 degrees on the center rack for 30 minutes, rotating the sheet halfway through. Cool completely. Roasted apples can be stored in an airtight container in the fridge for up to one week.