4 Healthy Pumpkin Recipes You'll FALL in Love With
These aren't your average pumpkin recipes! A little sweet, a little savory, and some great new ways to use pumpkin that we bet you didn't think of. Enjoy two yummy eats and two tasty drinks to fill your pumpkin-obsessed bellies this fall.
1) Grain-Free Pumpkin Pancakes
Breakfast or dessert- you decide! (and they're gluten-free)
- 1/2 cup almond butter
- 1/2 cup pumpkin puree
- 2 whole eggs
- 1/2 teaspoon baking soda
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 teaspoon honey, or stevia to taste
- chopped walnuts for garnish
- Preheat your oven to 350F, and line a baking sheet with parchment paper.
- In a medium bowl, combine all of the ingredients and mix until a smooth batter forms. Use a 1/4 cup to scoop the batter on the parchment-lined baking sheet, forming about 4 pancakes per baking sheet.
- Bake for 10-12 minutes, until the pancakes are golden. Drizzle some sugar free maple syrup over the top and enjoy with a few chopped walnuts on top.
2) Pumpkin Chai Tea Latte
Move over, Starbucks!
- 1 tea bag of spiced chai (or decaf spiced chai rooibos)
- ½ cup plain, unsweetened almond milk or milk of choice*
- 2 tablespoons real pumpkin purée
- 1 tablespoon real maple syrup or honey
- ¼ teaspoon vanilla extract
- ¼ teaspoon pumpkin spice blend (or ⅛ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, dash of nutmeg, dash of cloves)
- Tiny dash salt
- ½ teaspoon cornstarch (optional, makes the latte super creamy)
- Optional garnishes: coconut whipped cream and cinnamon
- In a small saucepan, bring ½ cup water to a gentle boil. Remove the water from heat, add the tea bag, and let it steep for 4 minutes. Before removing the tea bag, squeeze any water remaining out by pressing the tea bag against the side of the pan with the back of a spoon.
- Add the almond milk, pumpkin purée, maple syrup, vanilla, pumpkin spice blend and salt to the pan. Whisk in the optional arrowroot starch or cornstarch. Pour the mixture into a stand blender and blend for a minute or two, until the components are blended together and the drink is nice and creamy. (You can alternatively use an immersion blender, but I had much better results with my stand blender.)
- Pour the mixture back into your pan and gently rewarm on the stove, then pour it into a mug. Top with totally optional whipped coconut cream and/or garnish with totally optional cinnamon stick or star of anise.
- To make the coconut whipped cream: Pull out the chilled can of coconut milk and mixing bowl. Open the can of coconut milk and scoop the solid coconut cream into the chilled bowl (you can use the remaining coconut water in smoothies). Using an electric hand mixer, beat the cream until fluffy and smooth. Add the maple syrup, vanilla extract and cinnamon and gently blend again to combine. Use the coconut cream immediately or cover and store in the fridge for later (it will be soft at room temperature and more firm when cold).
3) Orange Pumpkin Old Fashioned
- 7 ounces orange juice
- 3 tablespoons pumpkin purée
- 1 teaspoon honey or maple syrup (you can use sugar-free to save on carbs)
- 1 juiced lemon
- ¼ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of ground ginger
- Dash of nutmeg
- Dash of allspice or cloves
- 3 ounces dark rum
- Pour all ingredients into a blender and blend well.
- Fill two double old fashioned glasses with ice.
- Pour the mixture over ice and garnish with a dash of cinnamon.
4) Pumpkin Black Bean Chili
- 1 1/4 lb. ground round
- 1 medium Sweet onion
- 1 red bell pepper
- 3 clove garlic
- 2 tbsp. chili powder
- 1 tbsp. dried oregano
- 1 1/2 tsp. ground cumin
- 3 c. sweet pumpkin or butternut squash
- 1 can black beans
- 1 can fire-roasted diced tomatoes
- 1 can low-sodium beef broth
- 1 1/4 tsp. Kosher salt
- 1 tsp. Freshly ground black pepper
- Chopped fresh cilantro
- Sliced fresh jalapeños
- Chipotle Sour Cream
Chipotle Sour Cream
- 1 container sour cream (you can use low fat if desired)
- 1 tsp. minced canned chipotle chiles in adobo sauce
- 2 tsp. fresh lime zest
- 1 tbsp. fresh lime juice
- Cook beef in a large Dutch oven over medium-high heat 8 minutes or until beef crumbles and is no longer pink. Remove with a slotted spoon.
- Cook onion and next 2 ingredients in drippings for 7 minutes. Stir in chili powder and next 2 ingredients and cook 1 more minute. Stir in pumpkin and next 5 ingredients.
- Bring to a boil; reduce heat to low and simmer 20 to 25 minutes or until pumpkin is tender. Stir in cilantro and season to taste with salt and pepper. Serve with jalapeños and Chipotle Sour Cream.
- Chipotle Sour Cream: Stir together sour cream, chipotle, lime zest, and lime juice. Season to taste with salt and pepper.
We can't wait to hear what you think of these recipes. Tag us on instagram @enixlifestyle with your meal pics for a chance to be featured!