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Pumpkin-mania is in full swing, and we’re not just relying on our morning lattes to get our fix. This recipe for Pumpkin Cream Penne, from Katie Koteen and Kate Kasbee’s new cookbook Frugal Vegan, comes together in no time, marrying aromatic garlic, crispy fried sage leaves, and a rich, coconut-based pumpkin sauce. And for even more tasty pumpkin inspiration, don’t miss the recipe for our Pumpkin Ice Cream Slab Pie, featured in the brand-new November+December Holiday Issue of VegNews, on newsstands now!
 
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