It’s Pumpkin Recipe Time!!

Fall is officially here, which means it’s time to for cooler temperatures, Halloween shenanigans, and of course pumpkin-flavored EVERYTHING!!

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As a major time saver for these recipes, I purchased organic pumpkin puree from Whole Foods. Kudos to those who want to roast and blend a real pumpkin! I’ve done it before many times with squash to make butternut squash soup, so I know it can be done. But every once in a while, containers like the one pictured below can really help! Also note that it’s in a carton and not a can. I try to avoid cans as much as possible because of BPA (Bisphenol A) concerns. According to the Mayo Clinic, “Some research has shown that BPA can seep into food or beverages from containers that are made with BPA. Exposure to BPA is a concern because of possible health effects of BPA on the brain, behavior and prostate gland of fetuses, infants and children.”

No worries if you can’t find this and have to use a can. In those cases, try to purchase organic and see if the can actually lists “BPA-Free” on the label.

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Below you will see 5 different recipes including pumpkin as an ingredient! There is also a bonus recipe for homemade chili sauce – YUM!

ENJOY!!

1) Pumpkin Syrup Recipe (great for coffee or as a topping)

So, are you going to head to Starbucks for a pumpkin latte? I’m here to tell you that you don’t have to! What if I told you that you can AVOID the artificial, GMO, and sugar-laden ingredients  that Starbucks has to offer?!! I’ve got a recipe for you that you can make at home!! Not only will it be free of toxins and junk, it will also TASTE better!! 🙂

 

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This was adapted from my Vitamix Recipe book. I modified or “healthified” as I like to say!

Ingredients:

  • 1 ¼ cups water
  • ½ cup Pumpkin Puree, fresh or canned
  •  cup Coconut Nectar (or Coconut Palm Sugar)
  • ½ teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon
  • ½ teaspoon Allspice (ground)
  • ½ teaspoon Ginger (ground)

Directions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid. 

2. Select Hot Soup program. 

3. Switch machine to Start and allow machine to complete programmed cycle.

***For those without a Vitamix or other equivalent blender use a saucepan on the stove!

Stove Top Directions: In a medium saucepan, add water and the coconut nectar (or sugar if using instead). Simmer on medium-low heat until the nectar (or sugar) dissolves, about 4 minutes. Turn the heat down to low and whisk in cinnamon, ginger, allspice, and pumpkin puree. Simmer for 8 minutes, stirring occasionally. Do not allow the mixture to come to a boil. Remove from the heat and strain through a mesh strainer lined with cheese cloth or a clean tea towel. Allow the syrup to cool to room-temperature before stirring in the vanilla extract. Store in a mason jar or airtight container. The syrup will last for 1 month in the refrigerator.

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Please note, this syrup also works on PANCAKES!! Check out the recipe for Pumpkin Pear Pecan Pancakes, on my friend Corine’s page, Zucchini Runner!

For very simple, Paleo pancakes, you can also check out a previous post of mine, “4 Ingredient Paleo Pancakes!,” where I’ve added pumpkin puree as a 5th ingredient and also used the pumpkin syrup as a topping!

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2) Chili Sauce & Pumpkin Chili (2 recipes for the price of one! lol)

The Pumpkin Chili recipe calls for chili sauce. Instead of purchasing store-bought, I went ahead and figured out how to make my own using the same method as my homemade ketchup. I tweaked the ingredients to made sure it would come out like chili sauce!

Chili Sauce:

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Ingredients:

  • 1 container Strained Tomatoes
  • 1 Onion, peeled, quartered, root end left intact
  • ½ cup Apple Cider Vinegar
  • ½ cup Coconut Palm or Brown Sugar
  • 3 tablespoons Tomato Paste
  • 3 tablespoons Himalayan or Real Salt
  • 1 teaspoon Garlic powder
  • 1 teaspoon Mustard powder
  • 1 teaspoon Onion powder
  • 2 teaspoons Cayenne pepper, (or to taste)

Directions:

1. Place the tomato sauce, onion, vinegar, sugar, tomato paste, salt, and spices in a medium saucepan.
2. Bring the mixture to a boil and then reduce head to simmer, stirring occasionally, until thick, about 1 hour.

I love recipes that just simmer in a pot!

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After the chili sauce is made, you are ready to make the Pumpkin Chili! As a time saver, consider making the chili sauce ahead of time. And don’t forget you can always freeze small amounts for future use! I went ahead and saved the onion from the chili sauce! Please note: this is chili has a KICK! Feel free to modify the amount of chili sauce you add and/or chili powder!

Chili sauce

Pumpkin Chili Recipe:

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Ingredients:

  • 1.5 lb. ground turkey
  • 2 containers of 16oz pumpkin puree
  • 1 (26.46) container diced tomatoes (I like Pomi)
  • 1 container pinto or kidney beans, drained
  • 1 (6 oz) bottle of chili sauce (*see chili sauce recipe)
  • 1 cup broth
  • 2 Tablespoons of chili powder
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons coconut palm or brown sugar
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 4 carrots, peeled and chopped
  • 2 celery stalks, chopped

Directions:

1. In a skillet, brown the turkey (instead of using oil, I like to use broth).
2. In a separate large pot, add in all the remaining ingredients and stir well to mix.
3. Bring to a boil, then reduce the heat.
4. After the turkey is browned, add to the large pot. Let all of the ingredients simmer for at least 30 minutes.

I used ground turkey, but feel free to substitute with bison or ground beef!

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Check it out – I reused the onion that sat in the chili sauce! Not gonna lie, it was a bit messy to dice LOL!image

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3) Pumpkin Shakeology Shake

Not all things pumpkin have to be warm!! For a cool refreshing smoothie, check out my Pumpkin Shakeology Shake! Please note the amounts listed are for my 20 oz Magic Bullet cup. If you are using a bigger or smaller cup, please adjust accordingly!

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Ingredients:

  • 1 scoop Vanilla or Chocolate Shakeology
  • 1 teaspoon Pumpkin Pie Spice
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups Water/Almond milk combo
  • 10 walnuts (can sub pecans)
  • ½ cup Pumpkin Puree (or more to taste)
  • ½ Frozen Banana

Directions:

Please note: These are the measurements for a 20 oz magic bullet cup.
1. Place all ingredients in a blender and blend!

4) Pumpkin Bars (Refined-sugar-free, gluten-free)

I have to credit @mianutrition on Instagram for this recipe! These are a perfect treat for those watching their sugar!

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Ingredients:

  • 1 container Pumpkin puree
  • 1 teaspoon Cinnamon
  • ½ teaspoon Ground Ginger
  • 2 teaspoons Pumpkin Pie Spice
  • 1 teaspoon Baking Powder
  • ½ cup Coconut Flour
  • ¼ teaspoon Vanilla
  • 2 Eggs

Directions:

1. Mix dry and wet ingredients separately, then together.
2. Spread evenly in a greased 8×8 baking dish and bake at 350 degrees F for 35-40 minutes.

To grease my pan, I like to used coconut oil!

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I put my wet and dry ingredients in separate bowls.IMG_4830

Then I mix everything together and spread the mixture on my greased cookie sheet.IMG_4833

Next, I used my bash and chop to make squares.IMG_4838
If you want to jazz them up, drizzle a little bit of the homemade pumpkin syrup on them!
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5) Pumpkin Truffles (Refined-sugar-free, gluten-free)
My friend Susie put a picture of these on Facebook and my mouth started watering right away! I asked for the recipe IMMEDIATELY and she sent me the link to My Whole Food Life.
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Ingredients:
  • For the pumpkin:
  • 1 ½ cups pumpkin puree (or 1 can pumpkin)
  • 1 cup coconut butter
  • 3 tablespoons maple syrup
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon nutmeg
    • For the chocolate coating:
    • 1 ½ cups chocolate chips
    • ¼ cup almond milk

Directions:

1. In the food processor, combine all the ingredients for the pumpkin cream. Blend until smooth.
2. Stick the food processor bowl in the fridge to firm up a little. About 10 minutes.
3. Using a cookie scoop, drop mixture onto a lined baking sheet.
4. Place the baking sheet in the freezer to firm while you make the chocolate mixture.
5. To make the chocolate use a double boiler method. Fill a saucepan with water and bring it to a boil.
6. Place a glass bowl on top of the pot with the water. Add the chocolate chips and almond milk to the glass bowl and gently melt the chocolate.
7. Once all the chocolate is melted, use a spoon to drizzle the chocolate over each truffle.
8. Place in the fridge to firm up the chocolate.
9. Please keep these truffles in the fridge. They should last a couple weeks.
10. You can freeze them for longer storage. Enjoy!
 I put the ingredients for the pumpkin filling in my food processor!IMG_5007I let them sit in the fridge for 10 minutes!
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Then I used an ice cream scooper to make the truffles!
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I then put the truffles in the freezer to harden while I made the chocolate! My first time by the way – not to shabby!
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Next, I used a scoop to “drizzle” the chocolate on. I say “drizzle” but it was actually still quite thick so I used the spoon and my fingers to get the chocolate coating on!
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After sitting in the fridge for a while, they were READY!!
OMG, these were GOOD!!
Pumpkin Truffles collage
Wow I am so excited for Fall! How about you?!
Which of these recipes are you gonna make? Let me know in the comments!!

8 thoughts on “It’s Pumpkin Recipe Time!!

    1. Kristin Post author

      The pumpkin truffles are TO.DIE.FOR!!! They are amazing, seriously one of the best desserts I’ve ever made!! Isn’t that apron adorable? I love it!

      Reply
  1. Elizabeth

    omg. I want to make all of these. I’ve never tried pumpkin chili before. Yummy. Thanks for sharing all these amazing recipes! 🙂

    Reply
  2. Pingback: Zucchini Runner » Pumpkin Pear Pecan Pancakes

  3. Pingback: 4 Ingredient Paleo Pancakes! | Cook and Run with Kristin

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