It’s pumpkin season and there are many reasons to celebrate this delicious, nutrient-dense winter squash.
Rich in beta-carotene, vitamin C, antioxidants, fiber and potassium, pumpkin packs some powerful health benefits. These nutrients work together to support the health of your eyes, skin and immune system.
Can’t get enough pumpkin flavor? You can intensify the taste of pumpkin in recipes by adding roasted sweet potato, freshly grated ginger and a touch of pure maple syrup.
Filled with fiber, antioxidants, and omega-3s, this pudding is one satisfying treat. Yields 2 large or 4 small servings
1 13.5 ounce can full-fat coconut milk
2 cups roasted sweet potato (skin removed) or 2 servings Paleo Recovery Powder (sweet potato)
2 servings vanilla collagen or protein powder
4 tablespoons chia seeds
16 ounces pumpkin puree
2 teaspoons maple syrup
1 teaspoon ground cinnamon
1/4 teaspoon fresh ground ginger (1/2 teaspoon dried ground ginger)
stevia, to taste
- Add ingredients to a high-speed blender.
- Blend until smooth and creamy.
- Refrigerate overnight to thicken before enjoying.
- Make a large batch of this pudding, so you have plenty to grab-and-go during a busy week! You can also turn this dish into a decadent dessert by topping with fresh whipped cream.
This recipe has been adapted from Against All Grain and America’s Test Kitchen. Yields 8 slices.
1 gluten-free honey graham cracker pie crust
1 cup pumpkin puree (canned or roasted)
1 cup roasted, peeled and mashed sweet potato
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 teaspoons freshly grated ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup maple syrup
3 eggs + 2 egg yolks
1/2 cup full-fat coconut milk
- Use this recipe for the gluten-free crust.
- While the crust is baking, use an immersion blender or food processor to combine the pumpkin, sweet potato, vanilla, sea salt, ginger, cinnamon, nutmeg and maple syrup.
- Whisk eggs and coconut milk, then mix with dried ingredients until fully incorporated.
- Remove crust from the oven and pour filling into the warm crust. Increase oven to 400 degrees.
- Bake pie for 10 minutes at 400 degrees. Decrease heat to 300 degrees and continue baking for 20 minutes, or until an instant read thermometer reads 175 degrees.
- Remove from oven and let cool at room temperature for 2 hours.
- Refrigerate until chilled. Serve cold with coconut whipped cream.
- Note: this pie is best made at least a day ahead.
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- Pumpkin Banana Smoothie
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- Pumpkin Pie Pucks
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- Pumpkin Spice Cookies with Vanilla Icing
- Maple Pumpkin Custard
- Pumpkin Souffle
- Instant Pumpkin Ice Cream