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Around the world, pumpkin is used all year in soups, stews, pastries, and pastas
Beyond Pie: 17 Ways the World Cooks with Pumpkin
We can’t stop thinking about all the recipes we’ll make with pumpkin this fall. Beyond bread, lattes, and pie, people around the world are cooking with pumpkin, too.
Challaw Kadu — Afghanistan
Pumpkin is the main ingredient in challaw kadu, an Afghan dish that consists of roasted pumpkin cubes topped with yogurt and meat (ground beef or lamb) sauce, with a side of basmati rice.
Pumpkin Seed Muesli — Australia
Muesli — a breakfast dish or snack made of raw oats mixed with milk or yogurt and ingredients like fruit, seeds, and nuts — is popularly topped with pumpkin seeds in Australia.
Pumpkin Seed Oil Soup — Austria
Austria’s traditional cream of pumpkin soup, called Kürbiscremesuppe, is made with pumpkin seed oil.
Shrimp in a Pumpkin — Brazil
Brazilians serve a creamy shrimp stew, known as camarão na moranga, which translates to “shrimp in a pumpkin,” year-round at dinner parties, special occasions, and holidays.
Pumpkin Turnovers — Germany
Cinnamon-spiced pumpkin turnovers are a traditional German dessert.
Pumpkin Curry — India
In India, pumpkin sweetens a traditional curry, kaddu ki sabzi.
Borani Kadhu — Iran
Iranians cook a sweet and savory pumpkin dish known as borani kadhu. To prepare it, pumpkin is cooked in sweet tomato sauce and onion gravy and is seasoned with spices.
Stuffed Pumpkin — Israel
Pumpkin stuffed with couscous and vegetables is a traditional dish prepared for Sukkot in Israel.
Pumpkin Ravioli — Italy
In the land of pasta, pumpkin-filled ravioli or pot-belly-shaped pansotti is a beloved regional dish.
Pumpkin Korroke — Japan
Japanese-style croquettes (korroke) are made with a kabocha squash, a pumpkin relative.
Candied Pumpkin — Mexico
Candied pumpkin, or calabaza en tacha, is a traditional Mexican dish made for el Dia de Los Muertos. Sliced pumpkin is cooked in brown sugar cane syrup until it’s tender and sweet.
Pumpkin and Lentil Stew — Morocco
In Morocco, pumpkin is cooked in a stew with lentils and often lamb.
Pumpkin Soup — Netherlands
A warm pompoensoep — the word is pronounced like "pumpkin soup" — is what the Dutch eat when it’s cold outside.
Ginataan Kalabasa — Philippines
Filipinos like to cook pumpkin in coconut milk for a creamy vegetable dish they call ginataang kalabasa.
Pumpkin Millet Porridge — Russia
In severe winters, Russians warm up with a bowl of pumpkin millet porridge.
Pumpkin Fritters — South Africa
Served either as a side dish or as a dessert, pumpkin fritters are enjoyed as a sweet or salty treat in South Africa.
Pumpkin Gnocchi — Switzerland
In Switzerland, gnocchi are made with pumpkin instead of the traditional potato.
Book Excerpt! The Freshest Pumpkin Pie: Full Recipe
Photo credit: Ashley McLaughlin
Just in time for Thanksgiving, I’m revealing the full pumpkin pie recipe from my upcoming book, The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet. You can preorder the book here.
You need to know a couple of things about this recipe before getting started: 1) Once you bake a pumpkin pie made with fresh pumpkin and fresh ginger, you simply cannot go back to their shelf-stable counterparts and 2) Although I have revealed the recipe for you here, do not feel obligated to divulge the secret ingredients to your family when they ask—and they will ask.
Every recipe in my book includes helpful, use-it-up tips, including this pumpkin pie recipe. After lining your pie plate with the pastry, transform any scraps into decorative shapes. You’ll cut the food waste while adding a flourish to your dessert. Get more out of the whole pumpkin as well by saving the seeds and roasting them for a crunchy, savory, healthy snack.
40+ Best Healthy Pumpkin Recipes for a Guilt-Free Fall Meal
Fall is here, which means pumpkin recipes of all kinds are suddenly being touted from every coffee shop and grocery store aisle. For those who love the season but are trying to maintain healthy eating habits, it can be difficult to see everything from cinnamon rolls to marshmallows suddenly appear, tempting you with their limited-time-only signs. But just because you're keeping away from unhealthy foods doesn't mean that you can't enjoy the season's most prominent flavors.
In fact, pumpkin has many health benefits! That's why we've rounded up some of our favorite healthy pumpkin recipes so you can enjoy the season and still stay on track throughout autumn. Luckily for you, there are many different ways to use this autumnal ingredient, from pumpkin scones to pumpkin desserts. The best part? You don't have to feel guilty about indulging in any of these healthy pumpkin recipes.
In fact, the dishes ahead are so delicious, you might just forget that they're good for you&mdasheven your kids will like them. From warm chilis and pumpkin soups that are the perfect healthy fall dinner, to a pumpkin spice ice cream (yes, ice cream!) for dessert, we've got your meals for the whole season covered. And while not all of these healthy pumpkin recipes are vegetarian, we've included some options that will suit those dietary needs. However, we can ensure that every one of these dishes are flavorful, hearty, and healthy.
How to Cook…Something: Pumpkin Pie(Emily Weinstein)
I believe in the theory that some people are cooks, while others are bakers. Some are truly, equally both, but that’s rare. Cooks are messier and improvise more, tasting and adjusting, winging it in spirit if not actually in practice. Bakers are more meticulous and methodical, measuring and weighing, careful not to overwork their dough.
By these terms, I am a cook. It was only natural, then, that I would be intimidated by the idea of making pie. I told my mom I𠆝 make something for Thanksgiving — a traditional dish, but one that the meal would not depend on. That ruled out turkey, gravy, stuffing and cranberry sauce.
So, knowing that other desserts were already planned, I decided to make pumpkin pie, that classic finale that aims to pack the essence of late fall into an eight-inch crust. I would jump those innate “I’m a cook not a baker” hurdles, using a Cooks Illustrated recipe that Siobhan, who helped with the kale, mentioned. She told me she𠆝 been to a dinner party where someone had brought an amazing pumpkin and sweet potato pie with a vodka crust: “Oh man, I have never had one like it,” she concluded.
I got excited. And then nervous. It was the crust. Those exacting measurements the narrow time margins you’re afforded by the dough before it becomes too warm, too dry, too cold or too tough the care with which you have to roll it out and spread it in the pie pan without holes or tears. I had long ago concluded that dough of any kind was beyond me.
Plus, until recently, I hadn’t been a pie person. For me it was chocolate — cookies, brownies, cakes, ice cream. If I ate pumpkin pie in my childhood, or any kind of pie at all, I have no recollection of it, so focused was I on obtaining, stockpiling and eating things made with chocolate. Pies represented the other school of desserts, those that are pastry based, all fruit and butter, dainty shapes and finishing touches. I held onto this view until I moved to New York, where a comfort-food trend seemed to be growing. I began to eat at places — mostly Pies ‘n’ Thighs in Brooklyn, which closed it is still grieved — where they made big, gorgeous, unfussy pies, mountains of fruit with brown-gold tops. I met Southerners, who seemed to know more about pie than anyone I𠆝 met growing up in New Jersey. They made pies in their teeny kitchens and brought them to potlucks, informal as could be. With that, pie migrated from the glass case to the window sill.
Once I picked out the recipe I called for backup: my dad. He started baking about 10 years ago, mostly breads but also pizzas, cookies and pies, and is a disciple of precise measurement and timing. I decided to bake at my parents’ place because they own things I don’t, including a pie pan and a rolling pin. And, of course, it would be fun.
So there I was, hanging with Dad, about to make the dough, while he stood on the other side of the counter answering questions and offering advice. I immediately — and I mean right away — mis-measured the flour and nearly broke the Cuisinart by attaching the top completely backwards with such gusto that it got stuck. I managed to get the sugar, flour and butter in, and pressed “pulse” several times. “I think you may have overpulsed,” said my father.
I moved it to a bowl, added the water and vodka, folded it all together with the spatula, and attempted to figure out whether the mixture was “tacky,” as the recipe said it should be. “Is it tacky enough?” I asked. “Well, just feel it,” he answered.
“See, if I were alone in my kitchen,” I explained, “I𠆝 think to myself, ‘Yeah, it’s kind of tacky — but what’s tacky? What does that mean anyway?’ And then I𠆝 keep mixing it for good measure.” With that, he reached over the counter and pronounced it tacky.
Then we chilled it, the first of three times before it went in the oven. This only heightened my perception of its delicacy, as though it were a vital organ that had to be kept on ice.
All of this was just a prelude to rolling it out. Rolling was the biggest, and last, of the obstacles. (The filling looked easy.) Fifteen minutes passed. I pulled the chilled dough out of the fridge onto a surface I𠆝 sprinkled with flour. My wrists were stiff muscles tensed. I was downright nervous. Dad talked me through rolling it out as though he were on the other end of a speaker phone, giving me instructions as to how I should defuse a bomb. “Now gently roll it in one direction with a rocking motion — gently — rocking. Then you rotate the dough so it spreads out evenly,” he instructed. With the lightest touch I could manage, I pushed the pin out in two-inch-wide waves, back and forth. “I can’t believe people do this for fun,” I thought.
All About Pumpkin Seeds | Everything You Need To Know About Pumpkin Seeds
Cutting up a pumpkin? Don't toss out the seeds, they are truly a gift from nature. They are rich in iron, loaded with vitamins, high in zinc and contain heart healthy magnesium, anti-diabetic properties and tryptophan for restful sleep amongst others. If that wasn't enough - pumpkin seeds also help in detoxification as they are alkaline in nature and full of antioxidants. It would be a shame to throw them away.Wondering how to include them in your diet? Roast them for 20 minutes for a healthy snack and sprinkle with salt - exactly what you need to keep your energy up through the day. You can even add them to your salad dressings, enjoy them in your cookies or toss them up with your greens for that extra crunch.(Also Read: Pumpkin Seeds: Rich in Protein, Fibre and Natural Oils)
The Italian Secret to Cooking Pumpkins and Squash
For such a storied vegetable, the pumpkin has a dull reputation in the United States. Except for a bit of excitement around Halloween and its proverbial presence on the Thanksgiving table, it's fairly dismissed. On the other hand, Italians, who grow more of them than Americans, love pumpkins far too much to smash them in the streets for a bit of fun.
Cucurbitaceae, the genus that includes pumpkins, squashes and edible gourds, has nourished people on nearly every continent for millennia. Although it is true that the Spaniards brought pumpkins and squashes to Spain along with other New World specimens, historical accounts from Apicius to Charlemagne place them on pre-Columbian tables throughout Europe. Of course, it was mostly the poor who ate them and other edibles from the plant world only the higher classes ate meat with any regularity.
Pumpkins of Venice
Of all of Italy's gastronomically diverse 20 regions, none raises the pumpkin to such culinary heights as the Veneto, of which watery Venice with its 100 islands and 150 canals is the glittering fairy-tale capital. On the remote lagoon islands where the first settlers migrated from the outlying provinces in the fifth century to escape marauding barbarians, the inhabitants hunted waterfowl and small game, fished, harvested salt, and grew fruits and vegetables. Pumpkin, what the Venetians call zucca ("suca" in dialect), which lasted through the cold weather, kept the wolf from the door until spring.
The pumpkin -- marina di Chioggia (pronounced kee-ohj'-jah), also known as sea pumpkin, after its native town in the lagoon -- is by far the best I have tasted. Dense, flavorful and silky, it is hardly any wonder that so many delicious recipes have been derived from it.
Called "suca baruca" (warty pumpkin) in Venetian dialect, the slightly squashed sphere with gnarled, dark green skin and vibrant orange flesh is rich and sweet enough, once cooked, to eat as a confection. Once, vendors walked around the streets of Venice balancing wooden planks piled high with roasted pumpkin on their shoulders, hawking, "Suca baruca, suca baruca" to eager schoolchildren or anyone else wanting a sugary snack.
The "suca" criers are gone, replaced by souvenir peddlers, but Chioggia pumpkins have become universally loved in Italy and beyond, and vendors with their big golden wedges of pumpkin still ply the markets from the Rialto to Sicily. Mauro Stoppa, chef and skipper of the Eolo, a restored vintage flat-bottom sailing bragozzo, runs dining cruises on the lagoon and makes Chioggia's ancient signature dish, suca in saor, sweet-and-sour pumpkin, in his galley.
He salts slices of zucca in a colander as for eggplant to remove excess moisture. Next he dredges them in flour and fries them in olive oil until crisp. Then he smothers them in three alternating layers of thinly sliced and gently sautéed onions, sultanas, toasted pine nuts and white wine vinegar. He chills this mélange for several days before serving it as an appetizer. Each of the ingredients contributes to a perfect sweet-and-sour harmony, but of prime importance is the zucca, which alone provides the sweetness to balance the vinegar.
We could grow marina di Chioggia pumpkin in the United States commercially if there was a demand for it, though I imagine its sheer size would discourage the prospect of shipping it to market, whereupon it would have to be cut into smaller sections for selling. Still, all is not lost. Widely available, silky-textured butternut squash and the West Indian calabaza stand in nicely for sweet and savory dishes, and for pie filling.
Overall, the Cucurbitaceae family's bland and compact flesh makes these squash an ideal canvas for the savory and sweet creations the Italians cook. The blossoms are prepared in a variety of unusual ways, while the pulp is made into soups, Amarone-spiked pumpkin risottos, pumpkin tortelli, cappelletti and gnocchi, to name just a few dishes.
They can also be used in savory pumpkin tarts flecked with prosciutto, sweet versions with pumpkin-honey-candied orange filling and walnut-flour crust. One of my favorite recipes is one I grew up with, a colorful meeting of pumpkin (or squash), garlic slivers, black dry-cured Moroccan olives (if you've ever wondered what to do with these prune-like olives besides adding them to tagines, now you will know) and thyme.
Although my mother was born in Sardinia, when her mother died at a young age, she was sent to live in Rome with a family that retained a gifted Venetian cook. It's hard to know where this dish, redolent of garlic and tomato, came from, as it is more southern Italian in character than anything else. Perhaps it was my mother's own invention, but I can't help but wonder whether she wasn't struck with pumpkin love in that Venetian kitchen long ago.
In America, our Halloween jack-o'-lanterns were swiftly turned into suchlike as this stew (never did a good thing go to waste), thick minestrone with other vegetables from our outgoing autumn garden, or pumpkin budino (flan) on Sundays.
Italian Winter Squash Stew With Tomato, Dry-Cured Olives And Garlic
The combination of fresh pumpkin, cumin- and chili-spiked black dry-cured Moroccan olives, garlic and tomatoes may sound unusual to Americans, but it is superb, at once naturally sweet and intensely aromatic. Pumpkin or squash alone is bland, but the pungent dry-cured olives and garlic carry it to glory. Making this dish a day or two before you plan to serve it gives the flavors time to develop. Avoid serving it with other courses containing tomato sauce.
¼ cup extra virgin olive oil
3 large cloves garlic, sliced
1 cup canned tomato purée, or ½ cup tomato paste mixed with ½ cup water
1 medium-sized butternut or Hubbard squash or 1 small pumpkin (about 1½ pounds), peeled, seeded and cut into 1-inch dice
20 black dry-cured Moroccan olives, pitted and halved
1 teaspoon chopped fresh thyme, or ½ teaspoon dried thyme
freshly ground black pepper
1. In a saucepan over medium heat, warm the oil and garlic together until the garlic is fragrant, about 4 minutes. Add the tomato sauce, stir and bring slowly to a simmer, about 4 minutes. Add the squash, olives, thyme and ¾ cup water. Cover partially and simmer over low heat until tender, about 40 minutes.
2. Season with the salt and pepper to taste. Serve immediately or chill and reheat gently before serving.
Ahead-of-time note: This dish can be made up to 3 days in advance.
* * *
Growing your own zucca or selecting pumpkins and squashes
Gardeners with hospitable climates might want to consider planting marina di Chioggia. Johnny's Selected Seeds, which grows and preserves rare heritage seeds, is one of the few sources for it. For other seeds and information on squash and pumpkin varieties, Leslie Land's blog is one of the best resources. Sadly, she died in August, but her vast knowledge and gardening and kitchen advice will remain accessible online. See especially her advice for choosing the best variety of squash and picking a good pumpkin or squash at the market.
Top photo: Italian winter squash stew with tomato, dry-cured olives and garlic. Credit: Hirsheimer & Hamilton, "Italian Home Cooking" by Julia della Croce (Kyle Books)
Zester Daily contributor Julia della Croce is the author of "Veneto: Authentic Recipes from Venice and the Italian Northeast" (Chronicle Books), "Italian Home Cooking: 125 Recipes to Comfort Your Soul" (Kyle Books), and 12 other cookbooks.
30 Ways to Use Pumpkin Seeds in Your Fall Recipes
With an abundance of pumpkins this fall, put the seeds to good use in the kitchen.
It's easy to overlook pumpkins seeds when working on your pumpkin carving ideas. Mixed in with the messy pumpkin guts, it&rsquos easy enough to just toss them in the trash once you&rsquore fully finished scooping.
But we say that's a waste! While some folks may have grown up eating mildly salted roasted pumpkin seeds once or twice a year, in other parts of the world, they're recognized for the culinary ingredient they truly are. Often sold hulled and called pepitas, pumpkin seeds are as versatile as they are delicious in desserts, on salads, in dips, cookies, breads, and more.
If you&rsquore at a loss for what to do with pumpkin seeds this season, we'll help you put them to remarkably good use. You can never go wrong with plain-and-simple roasted pepitas, but the edible options hardly end there. Use them as a topping for your favorite soups, toasts, pizzas, and salads, for starters. Or, with the help of a food processor or blender, use pumpkin seeds to create pesto sauce, a buttery spread that rivals its peanut counterpart, and even hummus. You&rsquoll hardly be strapped for tasty pumpkin dessert either, with this starring ingredient. Think: pumpkin seed muffins, cookies, peanut butter cups, and&hellip drum roll, please&hellip pumpkin bread with pumpkin seeds. Never feel stumped on how to use pumpkin seeds again, and let these genius recipes inspire even more cozy autumn concoctions. The next time you&rsquore scooping pumpkins for a jack-o'-lantern, don&rsquot toss the seeds!
Finally: The Ultimate Pumpkin-Sweet Potato Pie
Cooking a pie entails risks — and many of them center on the crust. If the foundation of a pie — especially a custard pie like a pumpkin pie — is too dry or too wet, it could crumble apart or slide off forks. Or the whole thing could be so dense that the pie begins to resemble an upside-down cobbler.
To get those risks under control — and give home chefs a chance to impress their guests this holiday season — we asked chef Chris Kimball of America's Test Kitchen to share his recipe for the perfect pumpkin pie. Honed by hours in the kitchen, this recipe gives the mild pumpkin two strong allies: sweet potatoes and vodka.
A good crust needs to have layers of flaky texture to complement the smooth pie filling, Kimball says. And one way to ensure that is to combine the butter and mixture with the flour in two stages. That makes a striated dough — one that holds different amounts of fat and moisture in its layers.
Another key point, Kimball says, is to avoid adding water or liquid directly into the food processor — something that other recipes call for.
"I think that's a mistake," Kimball said. "It's better to do that into a bowl, so you don't overwork it."
And there's one other big secret to this crust recipe: vodka, in equal proportion to the water.
"Vodka does two things," Kimball said. First, "it does not react with proteins in flour to form gluten — because gluten means tough."
And since alcohol makes up nearly half of the vodka, it will evaporate as it cooks. "You can add more total liquid," Kimball said, but since the vodka will evaporate in the oven, "you end up with a dough that's light and flaky."
When it's time to roll out the dough, Kimball suggests using a one-piece, tapered rolling pin, without ball-bearings. That gives a better feel for the dough, he said. And in rolling out the dough, the tapered shape makes it easier to work on it in quarter-turns — so as not to overwork the center.
"You just keep turning the dough as you work it," Kimball said.
When it's time to put the crust into the pie plate, Kimball recommends putting the plate over the rolled-out circular shape, letting the dough extend past the plate by "about 4 inches more in diameter than the top of the pie plate."
While the crust precooks in a 400-degree oven, Kimball turns to the filling. And here, he has wavered from the strict pumpkin-pie routine, by adding sweet potatoes to the mix.
"They improve the flavor," Kimball said, "because sweet potatoes actually have an earthier flavor — pumpkins are a little lighter."
He cooks his pie filling for more than 10 minutes, to remove excess liquids and concentrate the flavors in the mix. In between turns stirring the mix, Kimball turns to the liquid components: the cream and eggs. And when it's time to combine the two, the chef suggests straining the sweet potato mixture by mashing it down into the strainer with a metal ladle, to keep any chunky bits from getting into the pie.
"If you're going to go to all the trouble we're going to," Kimball said, "you want to do that."
And finally, it's time to fill the crust. Kimball starts it out on the countertop, bringing the mixture nearly an inch from the top. Then he places the pie onto an extended oven rack — and that's where he finishes pouring the filling. Otherwise, he says, the filling might spill over the sides as he moves it.
And filling the pie to the top gives the cook a break, he said: "This is where you hide your mistakes."
Cooking times will vary according to different ovens, Kimball said. But anyone expecting to remove a perfectly firm, completely cooked pie should change his idea.
"When you bake a custard pie — a pumpkin pie is custard, because it has dairy and eggs — you don't want it to be fully set in the center," Kimball said.
Anyone worried about taking out a half-cooked pie can even use an instant thermometer to measure the middle of the pie. "Any custard is done when it's about 175," Kimball said.
After taking it out of the oven, the pie should sit on an open surface for three hours to cool — and continue to cook, Kimball said.
"After three hours, it can go in the fridge," Kimball said. "Or you can eat the whole thing, which is my plan."
The Full Recipe
If candied yams are unavailable, regular canned yams can be substituted. The best way to judge doneness is with an instant-read thermometer. The center 2 inches of the pie should look firm but jiggle slightly. The pie finishes cooking with residual heat to ensure that the filling sets, cool it at room temperature and not in the refrigerator.
To ensure accurate cooking times and a crisp crust, the filling should be added to the prebaked crust when both the crust and filling are warm. Serve at room temperature with whipped cream. Vodka is essential to the texture of the crust and imparts no flavor do not substitute.
1. FOR THE CRUST: Process 3/4 cup flour, salt and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening, and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining 1/2 cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Flatten dough into 4-inch disk. Wrap in plastic and refrigerate at least 45 minutes or up to 2 days.
3. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 400 degrees. Remove dough from refrigerator and roll out on generously floured (up to 1/4 cup) work surface to 12-inch circle about 1/8 inch thick. Roll dough loosely around rolling pin and unroll into pie plate, leaving at least 1-inch overhang on each side. Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Refrigerate 15 minutes.
4. Trim overhang to 1/2 inch beyond lip of pie plate. Fold overhang under itself folded edge should be flush with edge of pie plate. Using thumb and forefinger, flute edge of dough. Refrigerate dough-lined plate until firm, about 15 minutes.
5. Remove pie pan from refrigerator, line crust with foil, and fill with pie weights or pennies. Bake on rimmed baking sheet 15 minutes. Remove foil and weights, rotate plate, and bake 5 to 10 additional minutes until crust is golden brown and crisp. Remove pie plate and baking sheet from oven.
6. FOR THE FILLING: While pie shell is baking, whisk cream, milk, eggs, yolks and vanilla together in medium bowl. Combine pumpkin puree, yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt in large heavy-bottomed saucepan bring to sputtering simmer over medium heat, 5 to 7 minutes. Continue to simmer pumpkin mixture, stirring constantly and mashing yams against sides of pot, until thick and shiny, 10 to 15 minutes.
7. Remove pan from heat and whisk in cream mixture until fully incorporated. Strain mixture through fine-mesh strainer set over medium bowl, using back of ladle or spatula to press solids through strainer. Rewhisk mixture and transfer to warm prebaked pie shell. Return pie plate with baking sheet to oven and bake pie for 10 minutes. Reduce heat to 300 degrees and continue baking until edges of pie are set (instant-read thermometer inserted in center registers 175 degrees), 20 to 35 minutes longer. Transfer pie to wire rack and cool to room temperature, 2 to 3 hours. Cut into wedges and serve.
37 Stunning Paleo Pumpkin Recipes
When it comes to pumpkin recipes, we’ve got you covered. From savory to sweet and everything in between, we’ve collected the ultimate roundup of recipes using our favorite fall-time fruit.
Because fresh pumpkin is like creamy perfection, it’s made all the more fun when you get to prepare it from scratch. Alternatively, canned and pureed pumpkin recipes are great for times when you crave creamy desserts or savory soups. Whatever you’re in the mood for, you’re sure to find a recipe here that’ll satisfy any fall-time craving.
In addition, these pumpkin recipes are rich in antioxidants and vitamins — such as vitamin A and C. They play a key role in skin health, immunity and inflammation, which will help build healthier stronger bodies. All the more reason to eat this bright orange fruit and indulge in as many pumpkin recipes you’d like.
1. Pumpkin Zucchini Muffins
When making nutrition lifestyle changes, these baked good can be just the thing to ease a healthy transition by winning over reluctant kiddos. These Pumpkin Zucchini Muffins are sure to do the trick!
2. Pumpkin Pie
The classic pie takes a healthy twist among nutritious pumpkin recipes. It’ll certainly hit the spot for any holiday treat and your family will love every bite!
3. No-Bake Pumpkin Tarts
Featuring a sweet pumpkin filling and a grain-free crust, these mini pumpkin pies are a quick and easy seasonal dessert that are lighter on your waistline. Naturally sweetened with fiber-rich dates, this simple pumpkin filling can be whipped up in a blender in minutes!
4. Pumpkin Cheesecake
Oh WOW! Just take a look at the pictures and you will be salivating over every bite. This recipe is gluten-free, egg-free, dairy-free and refined sugar-free, making it an ideal choice for a decadent dessert on a special occasion.
Recipe: Unconventional Baker | Pumpkin Cheesecake
5. Pumpkin Chia Seed Pudding
Whether you’re trying chia pudding for the first time or are already addicted to it, add a few spoonfuls of canned pumpkin to your next batch for a great variation. Throw in a few spices, and it’s a perfect reminiscence of pumpkin pie!
6. Pumpkin Pie Smoothie
Enjoy the same flavors of the holiday dessert any time of year with this smoothie. The bonus: it is packed with vitamins to keep the body feeling healthy with every mouthful.
7. Honey-Nut Pumpkin Brittle
What to do with the seeds? Enjoy the crunchy creamy pumpkin seeds alongside sunflower seeds and almonds for a sweet nutty bite!
8. Easy, Slow-Cooker Pumpkin Butter Recipe
There are many ways to fill your meals with this treat. Try it for breakfast added to a smoothie, add it to baked goodies, or enjoy on a baked sweet potato. If you don’t want to use brown sugar, replace it with honey or maple syrup.
9. Ooey Gooey Chocolate Chip Pumpkin Bars
Get your dose of decadence with these chewy chocolate and pumpkin bars.
10. Roasted Pumpkin Seeds
These seeds are a perfect addition to top on the Roasted Pumpkin Soup above. They’re crunchy, flavorful, and perfect for tossing into salads or sprinkling over soups. Also, you can use them in savory bakes for added texture and seasoning.
11. Sweet & Spicy Pumpkin Fries
We’ve tried traditional fries, sweet potato fries, and parsnip fries. So why not try pumpkin fries for a sweet and spicy kick to meals?
12. Paleo Pumpkin Pie Cupcakes
A cute twist on the original pie. These Pumpkin Pie Cupcakes have no flour, are free from refined sugars, dairy-free, and egg-free. Plus, you can whip them up pretty fast!
13. Pumpkin Tartlets
With the silky texture of pumpkin pie in an all-natural, health-conscious, no-bake, easy-to-make, individually portioned format, these amazing tartlets are definitely something to make over the weekend.
Recipe: Being The Secret Ingredient | Amazing Pumpkin Tartlets
14. How to Make The Best Pumpkin Soup Ever
Learn handy tips to make delicious soups that will satisfy every time. PaleoHacks has you covered!
15. Starbucks Copycat Pumpkin Scones
Never feel like you’re “missing out” again. Besides, who needs those overly sweet baked goods at Starbucks when you can make your own. These pumpkin scones taste amazing and are much kinder to the body.
16. Pumpkin Creme Bars
For some sugar and spice to all things nice, give these Pumpkin Creme Bars a whirl. They’re dairy-free, gluten-free, and topped with chocolate. Additionally, these bars are mouth-watering snacks the kiddies will love!
Recipe: My Whole Food Life | Pumpkin Creme Bars
17. Almond Pumpkin Choc Chip Cookies
These cookies taste like pumpkin and chocolate with a mild almond aftertaste. They are easy to make and all you need is one bowl and a spoon. Plus, there’s no melting — just a little mixing involved.
18. Paleo Pumpkin Pie Smoothie
For all the pie haters, baking haters, pumpkin recipe lovers, and the smoothie fanatics — this one’s for you.
19. Pumpkin Chai Tea Latte
Chai adds sweet and spicy flavors to a creamy pumpkin “latte”, making this drink a decadent treat, all whilst being dairy-free. Topped with whipped cream, you won’t miss drinking a fancy coffee shop drink at all.
20. No-Bean Paleo Pumpkin Hummus
Zucchini is absolute magic for a no-bean hummus. This recipe pairs perfectly with pumpkin to create a creamy dip that will have you diving in with those celery sticks!
21. Raw Pumpkin Seed Pesto
Toss this pumpkin seed pesto with zucchini noodles, veggies or big fresh salads for an alternative to the traditional pesto.
22. Fresh Paleo Pumpkin Ravioli
These bite-sized pockets of pumpkin puree capture the essence of everything fall-related. Using cassava flour to create the fluffy exterior, this recipe also includes maple syrup and crispy pecans for a natural candied topping.
23. Spicy Honey Roasted Pumpkin
Forget the puree and go straight for sliced-up fresh pumpkin, especially when you try this roasted and spiced pumpkin recipe.
24. Steamed Pumpkin and Bok Choy with Ginger Sesame Sauce
Red kuri squash (Hokkaido pumpkin) and baby bok choy are lightly steamed and served with a ginger sesame sauce in this easy side dish. Each slice comes out of the steamer completely fork-tender in less than 15 minutes, ready to soak up the spicy ginger and sesame-infused sauce.
25. Oven Baked Pumpkin Chipotle Fries
The key to these is tossing them with a good spice blend. The chipotle chili powder will give a fiery kick for a great healthy side dish at dinner.
Recipe: The View from Great Island | Oven Baked Pumpkin Chipotle Fries
26. Quick Pumpkin Curry
A quick curry full of flavor! You’re in total control of the flavor and ingredients with this one. Grab any veggies you have on hand, even frozen veggies if you want to skip the chopping process!
27. Paleo Pumpkin Ice Cream
This ice cream recipe is a sweet reminder of pumpkin cheesecake and the dates give it an amazing warm, sweet finish.
Recipe: A Girl Worth Saving | Paleo Pumpkin Ice Cream
28. Pumpkin Spice Pancakes
Here’s a nutritious, vitamin-rich breakfast for a lazy Sunday brunch. These pancakes are gluten-free, egg-free and dairy-free, which is perfect to suit most dietary requirements for a tower of treats.
29. Pumpkin Bundt Cake with Pumpkin Spice Frosting
If you’re a serious pumpkin lover who enjoys creating desserts, then you’ll love this pumpkin bundt cake recipe. Packed with healthy fats from coconut oil and vitamins from pumpkin, this recipe offers a healthy alternative to high-sugar holiday sweets.
30. 5-Ingredient Pumpkin Pie Fudge
This fudge has a pie-like smooth, dense, and oh-so-creamy consistency. The flavor is identical to pumpkin pie, with subtle sweetness and an abundance of warming spices that lure you in for piece after piece. (Just be careful not to eat it all in one sitting!)
31. Spicy Sweet Potato and Pumpkin Dip
A quick and easy Paleo-friendly dip that requires no food processor! A combination of spices, sweet potato and pumpkin for a delicious sweet, salty and spicy side.
32. Pumpkin Snickerdoodles
Subtly orange-hued, ultra-moist, and delicately sweet, these cookies are a treat begging to be made. A grain-free option for the family to enjoy!
Recipe: Tessa The Domestic Diva | Pumpkin Snickerdoodles
33. Mashed Coconut Pumpkin
The rich creaminess of the coconut combines with the savory pumpkin flavor to make a very rich treat. Enjoy this with dinner for a yummy side!
34. Paleo Pumpkin Spice Donuts
These Paleo pumpkin spice donuts are naturally sweetened and ward off any junk food cravings you may have throughout the day. Dunk em’ in your morning coffee or enjoy them as an afternoon snack.
35. Pumpkin and Spinach Salad
Pair this nutty salad with your main meal for a vibrantly colorful side dish. The creamy pumpkin works wonderfully with the fresh crisp spinach for a simple salad recipe.
36. Paleo Pumpkin Coconut Smoothie
This Paleo pumpkin coconut smoothie recipe is creamy, sweet and delicious without any dairy or added sugar. It’s a quick and healthy breakfast shake!
37. Pumpkin Coconut “Oatmeal”
For those of you who fancy something different for breakfast from the usual morning regime, give this recipe a try for faux oatmeal. It’s completely grain-free, using the pumpkin for a creamy sensation.
To make this signature pumpkin pie recipe start by preheating the oven to 425°F. Place frozen pumpkin pie crust on large foil-lined baking sheet.
Mix pumpkin, milk, eggs, pumpkin pie spice and vanilla in large bowl until smooth. Pour the mixed ingredients into your pumpkin pie crust.
Bake the mixed pumpkin pie ingredients in the crust for 15 minutes. Reduce oven temperature to 350°F. Bake 40 minutes longer or until knife inserted 1 inch from the pumpkin pie crust comes out clean. Cool completely on wire rack. Serve with Vanilla Whipped Cream, if desired.