It’s finally pumpkin season and there are many reasons to celebrate this tasty winter squash. Rich in beta-carotene, vitamin C, antioxidants, fiber and potassium, pumpkin packs some powerful health perks. Together 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.
Chia Pumpkin Pudding
Filled with fiber, antioxidants and omega-3s, this pudding is one satisfying treat. Yields 3 servings
2 cups water (or coffee, almond/coconut milk)
6 tablespoons chia seeds
1 cup pumpkin puree
1 cup roasted sweet potato, peeled
1 tablespoon grade B maple syrup
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon ground ginger
To taste, vanilla flavored stevia
- Add ingredients to a high speed blender.
- Blend until smooth and creamy.
- Refrigerate for 8 hours or overnight until thickened.
Gluten-Free Pumpkin Pie
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 (can be 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 grade B maple syrup
3 eggs + 2 egg yolks
1/2 cup 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 of time.
- Pumpkin Spiced Latte
- Pumpkin Banana Smoothie
- Pumpkin Pancakes with Bacon and Pecans
- Pumpkin Cranberry Muffins
- Pumpkin Pie Pucks
- Gluten-Free Pumpkin Bread
- Pumpkin Cookies
- Pumpkin Spice Cookies with Vanilla Icing
- Maple Pumpkin Custard
- Pumpkin Souffle
- Instant Pumpkin Ice Cream
Would you like to lose weight, reduce inflammation, improve sleep, increase energy and feel better on a daily basis? Contact Certified Nutritionist and Kitchen Coach, Cate Ritter, to improve your health now!