As Thanksgiving approaches, I have rounded up some of my favorite pumpkin recipes to inspire you! From breakfast, to side dishes, to desserts I've got you covered. So grab your ingredients below + let's get cooking!
PUMPKIN Pie
Ingredients
- 1 unbaked 9-inch pie crust (Wholly Wholesome brand)
- 2 eggs (Vital Farms brand )
- 1/2 cup coconut sugar (Big Tree Farms brand - it's organic + non-gmo )
- 1 & 1/2 tsp cinnamon (Simply Organic brand)
- 1/4 tsp nutmeg (Simply Organic brand)
- 1/4 tsp sea salt (Celtic Sea Salt brand since it's organic + non-gmo )
- 1 & 3/4 cups pumpkin puree (Farmers Market brand)
- 1 cup almond milk (MALK or Three Trees brand)
Directions
- Whisk eggs
- Add sugar, spices, and salt.
- Add pumpkin, almond milk.
- Pour mixture into pie shell.
- Bake at 375 degrees Fahrenheit for 55 minutes.
Pumpkin CHIA PUDDING
Ingredients
- 6 Tablespoons chia seeds (Navitas brand)
- 1½ cups almond milk (MALK or Three Trees brand)
- ½ cup canned pumpkin puree (Farmers Market brand)
- 1 Tablespoon maple syrup (Date Lady brand)
- 1 Tablespoon almond butter (Artisana brand)
- 1 teaspoon pumpkin pie spice (Simply Organic brand)
- 1 teaspoon vanilla extract (Simply Organic brand)
- Toppings: coconut whipped cream, chopped pecans (Foods Alive brand), organic blueberries (Whole Foods 365 brand) and/or granola (Purely Elizabeth brand)
Directions
- Stir together chia seeds, almond milk, pumpkin, maple syrup, almond butter, pumpkin pie spice + vanilla (if using) in a bowl.
- Let mixture soak for 5 minutes. Give it another stir to break up any clumps + divide mixture evenly between 3 containers.
- Cover + refrigerate for at least 3 hours or overnight. You’ll want to wait until you’re ready to serve the chia pudding before adding your toppings.
- When you're ready to enjoy, top chia pudding with coconut whipped cream + a sprinkle of cinnamon. You can also add granola, chopped pecans and /or an extra drizzle of almond butter.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Pumpkin SPICE BREAD
Ingredients
- ⅓ cup extra virgin olive oil (I love the Primal Kitchen brand) Enter my 10% OFF coupon code at checkout: DEROSA10
- ½ cup maple syrup (Date Lady brand)
- 2 eggs at room temperature (Vital Farms brand )
- 1 cup pumpkin puree (Farmers Market brand)
- ¼ cup almond milk (MALK or Three Trees brand)
- 1 tbsp teaspoons pumpkin spice blend (Simply Organic brand)
- 1 teaspoon baking soda (Herbalia brand - it's aluminum free & non-gmo)
- 1 teaspoon vanilla extract (Simply Organic brand)
- ½ teaspoon sea salt (Celtic Sea Salt brand since it's organic + non-gmo )
- 1 ¾ cups gluten free all purpose flour (Simple Mills brand)
- ⅓ cup rolled oats, plus more for sprinkling on top (One Degree Organic Foods brand) - it's non-gmo + gluten free)
Directions
- Preheat oven to 325 degrees Fahrenheit. If necessary, grease the loaf pan.
- In a large bowl, beat the oil + maple syrup or honey together with a whisk. Add the eggs + beat well. Add the pumpkin purée, almond milk pumpkin spice blend, baking soda, vanilla extract + salt.
- Add the flour + oats to the bowl + mix with a large spoon, just until combined.
- Pour info loaf pan. Bake muffins for 55 minutes, or until a toothpick inserted into a muffin comes out clean.
- Place the loaf on a cooling rack to cool.
Pumpkin SOUP
Ingredients
- 4 tablespoons extra virgin olive oil (I love the Primal Kitchen brand) Enter my 10% OFF coupon code at checkout: DEROSA10
- One 4-pound sugar pie pumpkin
- 1 large organic yellow onion, chopped (Whole Foods brand)
- 4 large or 6 medium garlic cloves, pressed or minced (Simply Organic brand)
- ½ teaspoon sea salt (Celtic Sea Salt brand since it's organic + non-gmo )
- ½ teaspoon cinnamon (Simply Organic brand)
- ½ teaspoon nutmeg (Simply Organic brand)
- ⅛ teaspoon cloves (Simply Organic brand)
- Tiny dash of cayenne pepper optional, if you like spice (Simply Organic brand)
- Fresh black pepper (Simply Organic brand)
- 4 cups (32 ounces) vegetable broth (OWL VENICE or Kettle & Fire brand)
- ½ cup almond milk (MALK or Three Trees brand)
- 2 tablespoons maple syrup (Date Lady brand)
- ¼ cup pepitas (green pumpkin seeds by go Raw brand)
Directions
- Preheat oven to 425 degrees Fahrenheit + line a baking sheet with parchment paper. Carefully halve the pumpkin + scoop out the seeds (you can roast the seeds if you’d like, but you won’t need them for this recipe).
- Slice each pumpkin halve in half to make quarters. Brush or rub 1 tablespoon olive oil over the flesh of the pumpkin + place the quarters, cut sides down, onto baking sheet. Roast for 35 minutes or longer, until the orange flesh is easily pierced through with a fork. Set it aside to cool for a few minutes.
- Heat the remaining 3 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic + salt to the skillet. Stir to combine. Cook, stirring occasionally, until onion is translucent, about 8 - 10 minutes. In the meantime, peel the pumpkin skin off the pumpkins + discard the skin.
- Add the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using) + a few twists of freshly ground black pepper. Use your stirring spoon to break up the pumpkin a bit. Pour in the broth. Bring the mixture to a boil, then reduce heat + simmer for about 15 minutes, to give the flavors time to meld.
- While the soup is cooking, toast the pepitas in a medium skillet over medium-low heat, stirring frequently, until fragrant, golden + making little popping noises. You want them to be nice + toasty, but not burnt. Transfer pepitas to a bowl to cool.
- Once the pumpkin mixture is done cooking, stir in the coconut milk + maple syrup. Remove the soup from heat + let it cool slightly. You can use an immersion blender to blend this soup in the pot. I prefer to use my stand blender, which yields the creamiest results—working in batches, transfer the contents of the pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the blender’s lid + use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer the puréed soup to a serving bowl + repeat with the remaining batches.
- Taste + adjust if necessary (I thought the soup was just right as is, but you might want to add more coconut milk for extra creaminess/milder flavor, or maple syrup to make it a little sweeter).
- Ladle the soup into individual bowls. Sprinkle pepitas over the soup + serve.
- Let leftover soup cool completely before transferring it to a proper storage container + refrigerating it for up to 4 days (leftovers taste even better the next day!). Or, freeze this soup for up to 3 months!
Pumpkin OVERNIGHT OATS
Ingredients
- 1/4 cup vanilla coconut yogurt (Harmless Harvest brand )
- 1/2 cup unsweetened almond milk (MALK or Three Trees brand)
- 1/4 cup pumpkin puree (Farmers Market brand)
- 1-2 tablespoons pure maple syrup (Date Lady brand)
- 1/2 teaspoon vanilla extract (Simply Organic brand)
- 1/2 cup rolled oats (One Degree Organic Foods brand) - it's non-gmo + gluten free)
- 2 teaspoons chia seeds (Navitas brand)
- 1/2 teaspoon pumpkin pie spice (Simply Organic brand)
Directions
- In a medium bowl, mix together yogurt, almond milk, pumpkin puree, vanilla + 1 tablespoon maple syrup until well combined.
- Stir in oats, chia seeds + pumpkin pie spice. Taste + add more maple syrup if you want it sweeter. Pour into a glass jar or container + place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight oats.
Photos courtesy of Wix + Pinterest
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