Are you suffering from pumpkin overload? If not…..this post if for YOU!
As promised here are links to some of my favourite pumpkin recipes that are easy, delicious and sure to please a crowd! I tried out these recipes on some of my pickiest taste testers and they all raved about them. You can feel comfortable bringing these treats to a party or packing them for a quick breakfast. My next pumpkin adventure is to try these delicious pumpkin breakfast cookies by my wonderful friend and mentor Dr. Ashley Margeson, Naturopathic Doctor.
I hate making breakfast in the morning when I’m rushing out the door. I always look for recipes I can make ahead of time, ideally overnight.
Pumpkin Pie for Breakfast (from my blog)
Makes 1 large serving
Ingredients:
- 1/4 cup oats (gluten-free if necessary)
- 1 tbsp chia seeds
- 1 tbsp flax seeds
- 1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon, 1/8th tsp nutmeg, 1/8th tsp ginger)
- 2/3 cup unsweetened almond Milk
- 1/2 tbsp pure maple syrup (optional) OR pinch stevia
- 1/3 cup canned pumpkin
- 1⁄2 scoop vanilla protein powder of choice (optional)
- Walnuts (topping)
- Raisins (topping)
Directions: Mix the oats, chia seeds, flax and spices in a small bowl. Now add the Almond milk and maple syrup and whisk until mixed. Add in the pumpkin and whisk again until fully incorporated. Place in the fridge for at least 1 hour or overnight. Top with raisins and walnuts enjoy your creamy pumpkin pie oats!
Adapted from Oh She Glows.
Need a great grab and go snack? These cookies are gluten-free, vegan, high-fibre and absolutely 100% delicious.
Pumpkin Oatmeal Cookies
Makes 12-14 cookies depending on size.
Ingredients:
- 1/4 cup almond butter
- 1/3 cup canned pumpkin puree
- 1/4 cup coconut sugar
- 2 Tbsp. coconut oil, melted
- 1 tsp. Cinnamon
- ½ tsp ginger
- 1/4 tsp. ground nutmeg
- 1 tsp. vanilla extract
- 1 cup rolled oats (gluten-free if necessary)
- 1/4 cup arrowroot powder or cornstarch
- 1/2 tsp. baking powder
- 1/2 cup dark chocolate chips
Directions
- Preheat oven to 350F and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, combine nut butter, pumpkin, sugar, coconut oil, spices, and vanilla, mixing until the sugar dissolves and the mixture is smooth. Add oats, arrowroot powder, and baking powder, mixing until well combined. Fold in chocolate chips.
- Using a generous tablespoon, scoop out dough and drop it on your prepared baking sheet, flattening slightly. Dot with additional chocolate chips, if desired.
- Bake for 12 minutes, or until the edges begin to turn golden brown. Remove from oven and allow to set on baking sheet for about 10 minutes before transferring to a cooling rack to cool completely. Store in an airtight container for up to a week.
Did you know a pumpkin scone from Starbucks contains a whooping 480 calories and 43 grams of sugar? These healthy muffins will satisfy that pumpkin cravings with the sugar crash.
Pumpkin Oatmeal Muffins
Makes 12 Muffins
Ingredients:
- 2 ¼ cups old-fashioned rolled oats, gluten-free if needed
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon each nutmeg and ginger
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 1 egg or 1 chia egg for vegan option
- ¼ cup pure maple syrup or honey
- 1 teaspoons pure vanilla extract
- 2/3 cup unsweetened vanilla almond milk
- ¼ cup chopped pecans or walnuts (optional)
- ¼ cup dried cranberries or any dried fruit (optional)
Directions
- Preheat oven to 350 degrees F. Spray muffin pan with non-stick cooking spray. In a large bowl, stir together oats, baking powder, seasonings and salt.
- Add pumpkin, egg, maple syrup, vanilla extract, milk and add-ins (nuts, dried fruit etc.). Stir well to incorporate.
- Fill 12 muffin cups almost completely full with batter.
- Bake for 25 minutes and until the centre of each muffin is set. Allow to cool for 10 minutes before removing. Store in a covered container in the fridge for about a week or freeze for up to 3 months.
Saving the best for last, this pumpkin pie was a HUGE hit at my family thanksgiving, Everyone commented it tasted just as good as regular pumpkin pies, but with more flavour and texture. The pie is quite filling and a small slice goes a long way.
Creamy Vegan Pumpkin Pie
Makes 12 Servings
Ingredients:
Crust
- ⅔ cup pitted Medjool dates, if firm soak for 30 min in warm water
- One and 1/4 cups (300 mL) rolled oats (certified gluten-free if necessary)
- 1/2 cup (125 mL) raw pecans
- 1/4 teaspoon (1 mL) ground cinnamon
- 1/8 teaspoon (0.5 mL) sea salt
- 2 tablespoons (45 mL) coconut oil (room temperature)
Filling
- 1 cup (250 mL) raw cashews (soak 3-4 hours or overnight)
- 1 1/4 cup (250 mL) pumpkin puree
- 1/2 cup (175 mL) maple syrup
- 1/3 cup (125 mL) coconut oil
- 2 teaspoons (10 mL) pure vanilla extract
- 1 teaspoon (4 mL) ground cinnamon
- 1/4 teaspoon (1 mL) finely ground sea salt
- 1/8 teaspoon (0.5 mL) ground ginger
- 1/8 teaspoon (0.5 mL) grated or pre-ground nutmeg
Directions
- Make the crust: Preheat oven to 350 degrees. Lightly grease a 9-inch (23 cm) pie dish with coconut oil. In a food processor, combine oats, pecans, cinnamon and salt until mixture becomes consistency of coarse sand. Add dates and oil and process again until the mixture comes together. It should stick together when pressed with your fingers. If the mixture is dry add 1 teaspoon to water and process again. Sprinkle the crust mixture over the pie dish and starting in the middle, press down firmly and evenly in an outward direction. Poke several holes in the crust and bake uncovered for 10 to 12 minutes or until lightly golden. Let cool for 30 min on a cooling rack.
- Make the filling: In a high-speed blender, combine the soaked (drained) cashews, pumpkin, maple syrup, oil, vanilla, cinnamon, salt, ginger, nutmeg, and blend on high until completely smooth. If you need more liquid add 1 tablespoon (15 mL) of almond milk or more if needed. Pour the filling into the crust and smooth out the top. Carefully cover the dish with foil and place on an even surface in the freezer to chill overnight or for 3-4 hours, until firm. Remove the pie from the freezer and let it sit for 10 min before slicing. This pie is meant to be served cold.
Adapted from the ‘The Oh She Glows Cookbook: Vegan recipes to glow from the inside out’ by Angela Liddon 2014, pp 247-8.
