Thanksgiving is TOMORROW, and since my facebook feed has been chalk-full of Top 10 (or Top 100) Healthy Thanksgiving Recipe lists collected from all over the blogosphere, I won’t confuse things by adding another one. Those lists are already awesome.
Welllll, maybe just one more list.
This is also a list of recipes, but it’s not what you think. This is a very short list of recipes featuring PUMPKIN in celebration of the season! I follow quite a few whole food-focused blogs, so I’ve collected some of my favorite ones, given them a little twist, and featured them here. The first one is inspired by a combo of recipes turned into something all my own, and admittedly, the last one is mine from another blog I write. 🙂 I never said shameless self-promotion wasn’t going to be part of this blogging endeavor… Here goes! (Want an even better list of pumpkin favorites? Check out my eBook dedicated strictly to pumpkin-ry. 10 Delicious Pumpkin Recipes for the Vegan and Vegetarian Foodie)
Coconut Pumpkin Creme Bars
This recipe has three parts: crust, filling, creme. All delicious, all with some legitimate nutritional value (albeit lots of maple syrup). Both the crust and the filling are inspired by the pumpkin pie recipe from Oh She Glows, but I’m not vegan so ghee and eggs are included in this version. I chose to add an egg to make the filling firmer, and I prefer not to use Earth Balance because I think it’s a fake food. Warning, the crust is not grain-free. You could try substituting a combo of garbanzo and almond or almond and coconut if you’re looking for a grain-free option, but I’ve never tried it so couldn’t tell you proportions.
- 1/2 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
- 1 cup raw pecans
- 1 tbs coconut sugar
- 1.5 tbs ground flax
- 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
- 2 tbs maple syrup
- 3 tsp pasture ghee, melted
Instructions: preheat oven to 350, generously grease an 8×8 square baking dish with ghee. Process oats in a food processor or blender until finely ground and pour into bowl with all other dry ingredients except pecans. Grind pecans in food processor until oils release, but not so long that it turns to pecan butter. Add ghee and maple syrup and process until well-mixed. Pour wet contents into dry and hand mix until all ingredients are incorporated into the dough. Spread dough out onto baking dish and prebake for 4 minutes.
- 2 cups BPA-free organic canned pumpkin
- 1/2 cup maple syrup
- 1 egg
- 1 tbsp ghee
- 3 tbsp arrowroot powder (or cornstarch)
- 2 tsp vanilla extract
- 2 tsp cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp nutmeg
- pinch of ground cloves
Instructions: mix arrowroot and maple syrup first, ensuring that there are no clumps, then add rest of ingredients and whisk until well-blended. Pour over cooled prebaked crust.
- 1 cup coconut cream
- 2 tbs pure maple syrup
- 1 tsp cinnamon
Instructions: Refrigerate coconut creme either over night or for at least 6 hours. Add all 3 ingredients to a food processor and blend until whipped. A hand mixer works great too.
Pumpkin Cookies (Inspired by the recipe shared at The Paleo Mama)
These next two recipes are both from one of my favorite go-to recipe blogs, Primally Inspired. I had a brunch party recently, and this deliciously creative dish received rave reviews. If you would have told me making souffle could be this easy, I’d have tried it a long time ago.
Pumpkin Breakfast Souffle
Grain-Free Pumpkin Bread
Pumpkin Pie Smoothie (recipe pulled from Passport to a Healthy Me!)
What’s your favorite pumpkin recipe? Please share in a comment below so I can check it out!
Want an even better list of pumpkin favorites? Check out my eBook dedicated strictly to pumpkin-ry. 10 Delicious Pumpkin Recipes for the Vegan and Vegetarian Foodie