Top 10 Pumpkin Recipes (plus a bonus….)

Top 10 Pumpkin Recipes (plus a bonus….)

Feeling pumpkin’ed out? Do something different with your pumpkin! Surprise your family with one of these delicious pumpkin recipes!

If you are out of pumpkins ideas (stuck in a pumpkin rut…), don’t dismay! There are so many options. What starts as beautiful fall decor, can become so much more!

But don’t feel like you have to eat it all at once. Bake your pumpkins while they are fresh, and they’ll continue to deliver fall perfection long into the winter.

Carve open the pumpkin, slather a bit of the pumpkin pulp on your face* for a delightful pumpkin facial, save the seeds for roasting (rinse them in hot water, drain in a collander and leave them out to dry) and then create a puree that lasts for months.

*Let the pulp dry and then rinse your face with warm water. Enjoy tighter pores and soft skin. ESTÉE LAUDER can’t compete!

Make a Pumpkin Puree:

1) Clean out your pumpkin of all of the pulp. Save the pumpkin seeds for roasting, slather some pumpkin guts on your face for a pumpkin facial, get messy!

Carving pumpkinsCarving pumpkins

2) Make a happy Jack-o-lantern if you wish, or just plop the pumpkin on a baking sheet and roast in 350 degree oven for about an hour, until outside is squishy to the touch.

Cooking pumpkins

3) Allow the roasted pumpkin/Jack-o-lantern to cool.

Cooking pumpkins

4) When pumpkin is cool, peel off the skin

Cooking pumpkins

5) Place cooked pumpkin flesh in a food processor or high speed mixer. Process until desired pureed consistency.*

*Note: If you are too lazy to wash another appliance, you can skip this step and just transfer cooked pumpkin flesh to freezer-safte containers.

Oh, the potential!!!

Cooking pumpkin

We have pumpkin recipes for every occasion!

Click on the picture to get to the pumpkin recipes…

Vegan pumpkin barsVegan pumpkin piepumpkincheesecake6Soy-Free GF V Mac & CheesePumpkin Marinara SaucePumpkin puddingPumpkin wafflesiced pumpkin breadRock the Crock! Savory 16 Bean Chili with Sweet Potatoes, Leeks, and PeppersPumpkin Apple Carrot Raisin Muffins

Pumpkin Soup

Gluten Free Vegan Pumpkin Pie

Gluten Free Vegan Pumpkin Pie

Gluten Free Vegan Pumpkin Pie with Coconut Cream Whipped Topping

My kids and I had a blast playing with pumpkins this harvest season!

The fun started on Halloween Eve, when we chopped the beauties open, slathered a bit of the pumpkin flesh on our faces for a delightful pumpkin facial, saved the seeds for roasted pumpkin seeds, (rinsed them in hot water in a collander and left them out to dry), and carved some fun Jack-o-lanterns for Halloween.

Carving pumpkins

A day or two after Halloween, the kids gave Mom permission to cook their Jack-o-lanterns, with a promise of some tasty pumpkin pie for the trade.  We cooked the Jacks and turned them into loads of pumpkin puree.

Cooking pumpkins

To top off the fun, we made some delicious pumpkin pies for dessert, which we enjoyed with some yummy Coconut Cream Whipped Topping.

Pumpkin is not only tasty, but also loaded with vitamin A and fiber and that is so good for you.

So, have some fun and enjoy this tasty recipe of the season!

How to Make a Delicious Vegan Pumpkin Pie:

Crust Ingredients:

  • 1 c almonds
  • 1 c walnuts
  • 1 c pecans
  • 10 medjool dates
  • ¼ c molasses
  • 1 T vanilla
  • 2 t cinnamon

Vegan Pumpkin Pie Filling Ingredients:

  • ¾ cup silken soft tofu
  • 16 oz pumpkin puree
  • 2 t cinnamon
  • ¾ ginger
  • ½ nutmeg
  • ¼ t cloves
  • 1 t allspice
  • 1/3 light flavored olive oil or grapeseed oil
  • Egg replacer to replace 2 eggs (I used flax seed and water mixture, which I allowed to set)
  • 1 t vanilla
  • ½ c brown sugar
  • ½ c blackstrap molasses

1) Vegan Pie Crust:

Vegan pie crust

Preheat oven to 350 degrees.

To make crust: place almonds, walnuts, and pecans in a food processor and grate until they become flour-like consistency.  Add all remaining ingredients for the crust and mix again.  Press dough into a pie dish.

2) Vegan Pumpkin Pie Filling:

Vegan pumpkin pie

To make pie filling: Combine all pumpkin pie filling ingredients (above) in food processor or blender and process until smooth.  Pour mixture into pie crust.

3) Bake: Bake in 350 degree oven for approximately one hour, checking for doneness.  For best results, chill before serving. Top with Coconut Cream Whipped Topping. Enjoy!

Vegan pumpkin pie

To make

Coconut Cream Whipped Topping

Whipped Cream

Coconut Cream topping:

  • 1 can full fat coconut milk, chilled in can overnight
  • 2 T powdered confectioners sugar
  • 1 t cinnamon1 t organic vanilla powder

Open chilled can of coconut milk without shaking it or turning it upside down.  Use a spoon to carefully remove the top layer of opaque white substance that gathered at the top of the can.  Add cinnamon and vanilla powder to the thick, coconut substance and whip with hand mixer until creamy (starting on low and progressing to a higher speed).  Serve immediately. Enjoy!

Molasses and Cinnamon Roasted Nuts over Sweet Potatoes

Molasses and Cinnamon Roasted Nuts over Sweet Potatoes

These nuts are delicious plain, as part of a trail mix, or as a topping on just about anything: salads, sweet potato casserole, or iced cakes. Wrap them in a pretty bag and give them as a gift.

Roasted nuts:

  • 1 pound nuts (I used walnuts, sliced almonds, and pecans)
  • 1/2 cup blackstrap molasses
  • 1/4 cup grapeseed or olive oil
  • 2 T cinnamon or pumpkin pie spice

Toss nuts with molasses and spice. Spread evenly on a cookie sheet. (We love our aluminum  Nortic Ware Half Sheet cookie sheet from Walmart. It has given me the best result and fewer ‘burn-outs’ when roasting nuts and making granola. Bake at 350 for about 15 minutes, turning once.  

Sweet Potato Casserole with Roasted Nut Topping

One of our traditional holiday sides is a sweet potato casserole.  The original recipe contains lots of butter, brown sugar, and cream, but I tweaked it  to make it to make it less caloric—there are plenty of fat and sweetness in this simpler version.

  • 8 large sweet potatoes, skinned
  • 3 cups roasted nuts
  • 1/2 cup coconut milk
  • 3 tsp cinnamon

Skin the sweet potatoes, slice, and boil in water on the stove top until soft.  Strain and mash until smooth (I use a  Kitchen Aid mixer), adding coconut milk and cinnamon. Placed in a casserole dish and top with roasted nuts.  

Created by Kristin Meier

Vegan Pumpkin Pie with Coconut Cream Topping

Vegan Pumpkin Pie with Coconut Cream Topping

My kids and I had a blast playing with pumpkins today!  We chopped the beauties open, slathered a bit of the pumpkin flesh on our faces for a delightful pumpkin facial, saved the seeds for roasting (rinsed them in hot water in a collander and left them out to dry), and made some delicious soup for dinner and yummy pie for dessert.  Pumpkin is not only tasty, but also loaded with vitamin A and fiber and that is so good for you.  So, have some fun and enjoy these tasty recipes of the season! 

What to do with all those pumpkins? Start with a facial, roast the seeds, warm up with  hearty pumpkin soup, or try your hand at a pie!

Vegan Pumpkin Pie

Crust:

  • 1 c almonds
  • 1 c walnuts
  • 1 c pecans
  • 10 medjool dates
  • ¼ c molasses
  • 1 T vanilla
  • 2 t cinnamon

Filling:

  • ¾ silken soft tofu
  • 16 oz can pumpkin puree
  • 2 t cinnamon
  • ¾ ginger
  • ½ nutmeg
  • ¼ t cloves
  • 1 t allspice
  • 1/3 light flavored olive oil or grapeseed oil
  • Egg replacer to replace 2 eggs
  • 1 t vanilla
  • ½ c brown sugar
  • ½ blackstrap molasses

Coconut Cream topping:

  • 1 can full fat coconut milk, chilled in can overnight
  • 2 T powdered confectioners sugar
  • 1 t cinnamon
  • 1 t organic vanilla powder

Preheat oven to 350 degrees. 

To make crust: place almonds, walnuts, and pecans in a food processor and grate until they become flour-like consistency.  Add all remaining ingredients for the crust and mix again.  Press dough into a pie dish.

To make pie filling: Combine all ingredients in food processor or blender and process until smooth.  Pour mixture into pie crust.  Bake for approximately one hour, checking for doneness.  Chill before serving.  

To make coconut cream topping:

Open chilled can of coconut milk without shaking it or turning it upside down.  Use a spoon to carefully remove the top layer of opaque white substance that gathered at the top of the can.  Add cinnamon and vanilla powder to the thick, coconut substance and whip with hand mixer until creamy (starting on low and progressing to a higher speed).  Serve immediately. 

Created by Kristin Meier