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.

1. In a large bowl, combine the oats, pumpkin seeds, buckwheat groats, dried cranberries, dried apricots, hemp seeds and spices.
2. In another bowl, whisk together the pumpkin puree, maple syrup, water, coconut oil and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir to coat.
4. Divide the mixture between two dehydrator trays and dehydrate for 3 to 4 hours at 115F or until dry. Oven option: Spread the mixture evenly onto a large cookie sheet and bake at 300F for 45 minutes.

For the cookies:

1. Preheat the oven to 375F and line two cookie sheets with parchment paper or Silpat liners.
2. In a medium bowl, sift together the white rice flour, tapioca flour, potato starch, spices, baking powder, xanthan gum and salt.
3. In another bowl, briskly whisk together the flax meal and water (use Sayward's method for best results). Add the pumpkin puree, tahini, Sucanat, maple syrup, coconut oil and vanilla extract and whisk until smooth.
4. Add the flour mixture to the pumpkin mixture and stir to combine. Fold in chocolate chips if using.
5. Portion dough using a cookie scoop onto the prepared cookie sheets and use the bottom of a wet glass to flatten each cookie. Bake the cookies at 375F for 10 to 12 minutes or until very lightly browned on the bottom. Allow them to cool completely before proceeding with assembly.

For the filling:

1. Using a stand mixer or hand mixer, beat together the pumpkin puree, maple syrup, cocoa powder, cinnamon and salt. Set aside.
2. In a double boiler, place the chocolate, tahini and coconut oil. Heat on medium-low, stirring occasionally, until the chocolate and oil are melted. Remove from heat and add to the pumpkin mixture. Continue mixing all ingredients until smooth.

To assemble:

1. Pipe or spread a thick layer of chocolate filling on a cookie and place another cookie on top, pressing down gently. These whoopie pies are best eaten the day they are made, but they can also be stored in an air-tight container in the fridge.

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.