Pumpkin Recipe Roundup

Behold the great coveted pumpkin!

The great pumpkin

I swear I’m seeing a boatload of pumpkin recipes going around the world wide web these days.  I have seen them blow up on Facebook and Pinterest, and I don’t normally go crazy for pumpkin, but I recently got on the bandwagon.  Something about pumpkins and fall make me all fuzzy inside!  You’ve probably seen me post pictures on my Facebook page, so I thought it’d be fun to do a roundup of what I’ve made so far along with a few I still want to make.

Sadly, we still have a pumpkin from the pumpkin patch that needs to be carved, and I just bought a pie pumpkin that I’m planning to roast myself.  I usually just buy the canned organic kind but figure it’s got to be as easy as roasting any other squash.

pumpkins

So without further ado, here are a few tasty recipes that have been successfully made and consumed (sometimes more than once).  Try some of these out if you get a chance.

Pumpkin Banana Pancakes

From Natural Grocers (Adapted from Practical Paleo)

pumpkin banana pancakes

  • 6 eggs
  • ½ cup pumpkin pie filling
  • 1 banana, mashed
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • 2 Tbsp butter or coconut oil, melted (plus extra for frying)

1. In a medium bowl, mash the banana with a fork. Add the eggs, pumpkin and vanilla, then whisk together.

2. Add the pumpkin pie spice, cinnamon and baking soda into the wet ingredients.

3. Melt 2 tablespoons butter or coconut oil in large skillet over medium heat, then pour into bowl-batter will be runny. Return skillet to heat.

4. Put about ½ teaspoon of butter or coconut oil into the pan for frying. Spoon or pour the batter into the skillet to make pancakes of your desired size. When a few bubbles appear in the pancakes, flip them once to finish cooking.

5. Serve plain or with grass-fed butter, cinnamon, and pecans.  Makes 10-12 pancakes.

Pumpkin Spice Latte (Dairy-free)

From Mama Natural

pumpkin spice latte

  • 1 shot of espresso or 4 oz. of very strong coffee (I used Folgers singles)
  • 1 cup of almond or coconut milk
  • 3 Tbsp organic pumpkin puree
  • 1 Tbsp of real maple syrup
  • 5 drops of stevia (or add another ½ Tbsp of maple syrup)
  • 1/8 tsp of pumpkin pie spice* (cinnamon, ginger, clove, nutmeg, cardamom)
  • 1/8 tsp of vanilla extract
  • Pinch of coconut sugar for topping

* You can make your own pumpkin pie spice by mixing 50% cinnamon, 35% ginger/nutmeg, 10% clove, 5% cardamom.

1. Prepare espresso or concentrate a regular cup of coffee to 4 ounces of liquid. This will create a similar intensity of an espresso shot.

2. Once coffee is ready, put in a mixing glass and add your pumpkin, spices, vanilla extract, and maple syrup. Use an immersion blender to whip together. If you don’t have one, use a blender.

3. Meanwhile, add stevia or maple syrup to the milk and heat with your espresso maker. If you don’t have a machine, you can put milk in a saucepan over a medium flame. Once the milk is simmering, remove and put in blender. Stir on high to create a nice foamy milk. Pour into a vessel and gently pound on the counter a few times. Let it sit for a minute and then use a spoon to separate the liquid from the foam of your milk. This will help you achieve the nice frothy top of a latte beverage.

4. Pour into mug of choice and dust the top with a pinch of coconut sugar.

Pumpkin Spice Green Smoothie

From Detoxinista

pumpkin spice green smoothie

  • ¾ cup organic pumpkin puree
  • ¼ ripe avocado
  • 2 large handfuls fresh spinach
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 teaspoon vanilla
  • 5 soft Medjool dates, pitted
  • 1 ½ cups water or almond milk
  • 2 handfuls of ice
  • handful of pecans (optional)

1. Combine all of the ingredients in a blender, and blend until smooth. Adjust sweetness and spice to taste, if necessary, then add in pecans, and leave a little chunky. Enjoy!

Pumpkin Cake Bars with Cinnamon Icing

From Food Renegade

  • 1 cup organic pumpkin puree
  • 1 cup almond butter
  • ½ cup raw honey
  • 2 eggs
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves

Cinnamon Icing

  • ¼ cup coconut butter
  • ¼ cup coconut oil
  • ¼ cup raw honey
  • 1 tsp cinnamon

1. Preheat your oven to 350°F.

2. In a medium-sized bowl, combine all the cake ingredients and mix thoroughly to combine.

3. Pour into an 8×8 oven safe baking dish (I suspect you could squeeze 12 cupcakes out of this recipe if you use a muffin tin). Bake until completely cooked through, about 30 minutes.

For the Cinnamon Icing:

1. In a mixing bowl, combine all ingredients and use either your mixing blade attachment or a whisk to beat the ingredients until fluffy.

2. Once the pumpkin cake has cooled, cut it into 9 squares and remove from the pan. If the cake isn’t completely cool you are not allowed to proceed.

3. Use a small offset spatula or a spoon and drizzle the frosting over the top.

4. Store the Pumpkin Cake Bars in the fridge. The icing will harden in the fridge, let it come to room temp if you’d like it soft. If you’d like it softer faster, the frosting will melt beautifully if you stick the cake bar in the microwave for 30-45 seconds.

Here are a few tasty recipes that are still on my to-make list:

Paleo Pumpkin Bars

No-Bake Pumpkin Tarts

Coconut Flour Pumpkin Chocolate Chip Cookies

Pumpkin Spice Mousse

Pumpkin Pie Ice Cream

Coconut Flour Pumpkin Bars

Let me know if you’re a pumpkin-fiend or anti-pumpkin and won’t touch the stuff with a ten foot pole.

Here’s to enjoying this fall weather and all things pumpkin!

Note: Photos from here and here.

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2 thoughts on “Pumpkin Recipe Roundup

  1. I love the pumpkin too! And paleomg.com has a ton of pumpkin recipes on her web site. I have tried the Pumpkin Chocolate Chip muffins and love them! Except next time I will leave the chocolate chips out and just add a nut and dried fruit mix. I have tried the Pumpkin Pancakes too and they are yummy! I have a little pumpkin I want to roast too, but usually just do the canned stuff. Can you roast a big pumpkin too or are they not as good to eat? I have not done enough research on that.

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