Pumpkin Archives · Rachel's Nourishing Kitchen

15 Nourishing Pumpkin Recipes for Fall

On September 12, 2018

In Dairy-Free, Gluten-Free, Paleo, Recipes, Vegan

They’re baaaack…

PUMPKINS!

From pumpkin spice lattes and pumpkin bread to those cute little pumpkin-shaped mellocreme candies from Brachs, pumpkins seem to be popping up everywhere as we approach fall.

I love pumpkin because of how versatile it is. You can sweeten it in smoothies, breads, muffins, pies, cheesecakes, cupcakes, and even pancakes. You can also make it savory and roast it with fresh herbs or blend it into soul satisfying soups.

Aside from being able to morph into just about any kind of recipe you can imagine, pumpkin is also loaded with nutrients that support our immunity, digestion and beauty. Pumpkin is awesome because, it’s…

Loaded with vitamin C, an anti-inflammatory antioxidant that supports our immune health.
High in fill-you-up fiber, which keeps us “regular” (this is a good thing!) and keeps us feeling satisfied for hours. A one-cup serving of winter squash like pumpkin has about 1/4 of your daily recommended fiber intake. Considering fewer than 5% of Americans eat enough fiber, this is a big advantage!
Excellent source of beta-carotene – a potent antioxidant and cancer-fighter that also happens to be good for our eyes and skin health
Packed with lycopene and carotenoids that are known to help diminish cancer cells, inhibit diabetes, hypertension, the degenerative signs of aging, and prevent macular degeneration
Full of potassium, which helps restore our body’s electrolyte balance
Has a low or medium glycemic index (GI) value, which means it supports a balanced blood sugar (and balanced mood and weight – they all go hand-in-hand!)

If you want to learn even more about why pumpkin rocks, check out this site.

Now, onto the recipes! Here are my top pumpkin-lover recipes from my blog and a few other places 🙂

Protein-Packed Pumpkin Spice Dip
5-Minute Pumpkin Spice Ice Cream
Paleo Pumpkin Bread by A Saucy Kitchen
Paleo Pumpkin Cheesecake Bars
Pecan-Coated Pumpkin Spice Bites
Grain-Free Pumpkin Bars by The Detoxinista

Here are a few ideas for savory pumpkin recipes:

Easy Vegan Pumpkin Soup by Movement Menu
Paleo Cauliflower and Pumpkin “Dal” by Eat Drink Paleo
Coconut Pumpkin Curry by Meghan Telpner
Creamy Pumpkin & Sage Pasta by The Detoxinista
Homemade Chicken Korma by I Heart Umami

If you’ve ever wanted to learn how to make your own pumpkin puree from a real pumpkin, check out this post about How to Make Your Own Pumpkin Puree.

What are your favorite pumpkin recipes? Feel free to share below! 🙂

Pecan-Coated Pumpkin Spice Bites

By Rachel Druckenmiller

On November 5, 2016

In Clean Eating, Dairy-Free, Holidays, Nourish, Paleo, Recipes, Savor, Vegan, Vegetarian

Isn’t pumpkin the best?

Pumpkin seeds, pumpkin soup, roasted pumpkin, pumpkin fudge, pumpkin-spiced anything. If I can find a way to get pumpkin or pumpkin pie spice into it, I will.

I’ve made this delicious pumpkin spice dip multiple times over the past few weeks and have been trying for the past two years to come up with a pumpkin energy bite recipe.

It took me a half a dozen attempts before coming up with this winner 🙂

I like to think of these no-bake bites as triple pumpkin bites because I used just about every component I could – pumpkin seeds, pumpkin pie spice, and a teeny bit of pumpkin puree.

They’re like a taste of fall in every bite – pecans, cinnamon, nutmeg, ginger, clove, and all things pumpkin.

Pecan-Coated Pumpkin Spice Bites

For a sweet and salty, chewy and slightly crunchy bite of fall, you have to try these no-bake bites!

Coating

1/4 cup pecans
1/2 teaspoon cinnamon

Dough

1 cup pecans
1/2 cup raw pumpkin seeds (shelled)
1.5 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/4 teaspoon fine grain sea salt
1/2 teaspoon vanilla extract
1 cup Medjool dates
2 tablespoons pumpkin puree

Combine 1/4 cup pecans and 1/2 tsp cinnamon in food processor until small hunks of pecan remain. Pour into medium bowl and set aside.
Combine pecans, pepitas, spices and salt in a food processor and pulse until it reaches a fine meal.
Add vanilla, dates and pumpkin puree and process until everything is combined. Remove from food processor and shape into a large ball.
Tear off 1-inch hunks and roll into a ball between your palms. Roll ball in pecan mixture and store in glass container in the fridge. You can also freeze them!

Pumpkin Cheesecake Squares {Paleo, Vegan}

By Rachel Druckenmiller

On November 25, 2015

In Clean Eating, Dairy-Free, Dairy-Free, Gluten-Free, Gluten-Free, Holidays, Nourish, Paleo, Paleo, Recipes, Savor, Vegan

As we’ve been gearing up for Thanksgiving and experimenting with different dishes, I’ve been trying some new desserts.

Inspired by the textures of Meghan Telpner’s Rawmazing Key Lime Pie, I thought I’d infuse the flavors of fall into a melt-in-your-mouth, coat-your-tongue, creamy, no-bake cheesecake.

And I wanted an excuse to use pumpkin.

Pumpkin

Because I love pumpkin.

All things pumpkin.

Especially when it’s mixed with sweet maple syrup, creamy cashews, and warming cinnamon and ginger.

It’s my new go-to for a Thanksgiving dessert.

Cheesecake Stack PSquare Closeup

Pumpkin Cheesecake Squares.

I’m going to keep it short and sweet here today because this recipe is that good, but all you need to know is it’s easy to make, doesn’t require baking, and is so addictive you’ll want to eat multiple squares at a time.

The creaminess comes from the raw cashews (don’t knock it ’til you’ve tried it), and the slight hint of tartness we’d usually get from cheese comes from a spoonful of lemon juice.

Happy Thanksgiving!

Ingredients

Base

1 cup raw pecans
1/2 cup raw walnuts
1 cup Medjool dates, pitted (make sure they’re soft)
1 tablespoon coconut oil, melted
1/4 teaspoon cinnamon
Pinch fine grain sea salt

Filling

2 cups raw cashews, soaked in water 2-4 hours then drained and rinsed
3/4 cup pumpkin puree
1/2 cup pure maple syrup
1/3 cup coconut oil, melted
1 tablespoon lemon juice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground clove
1 1/2 teaspoons vanilla extract

Directions

Put all the crust ingredients into a food processor, and process until the ingredients stick together. Stop and scrape down the sides as needed. Press the crust mixture into the bottom of a square baking dish.
Put all filling ingredients in your blender or food processor (high-speed blenders like a Vitamix or Blendtec work best) and blend until smooth and creamy. You may have to stop to scrape down the sides. I had to use the tamper for my Vitamix to get it to be smooth and creamy.
Pour the filling evenly over the base and smooth with a spatula. Cover the dish and place it in the freezer to set for 4-6 hours.
Let the dish sit at room temperature for 10-15 minutes and then cut into squares. I sprinkled a thin layer of cinnamon on top before serving.

Protein-Packed Pumpkin Spice Dip {Gluten-Free, Vegan}

By Rachel Druckenmiller

On October 6, 2014

In Clean Eating, Dairy-Free, Recipes, Vegan, Vegetarian

I’ve been experimenting with lots of dips/spreads recipes lately. I enjoy guacamole, hummus and salsa as much as the next person, but sometimes I want something different!

Besides, I like any excuse to use pumpkin when it’s in season 🙂

There are some secret ingredients in this recipe that might surprise you…like chickpeas!

I know it might sound strange, but you can’t taste the chickpeas, even though they pack in protein and fill-you-up fiber.

The health benefits of this dip don’t stop there:

Pumpkin is an excellent source of filling, energy-boosting fiber and vitamins C and A, both of which support a healthy immune system.
Almond butter is a great source of protein, healthy fats (good for our brain, skin, heart, and joints!), as well as several other vitamins and minerals like magnesium, vitamin E, and manganese.
Ginger and cinnamon are anti-inflammatory and are warming spices, perfect for the cooler, drier weather of fall and winter.