Pumpkin: 20 Ways

I am a huge sucker for anything “pumpkinny.”  Once the air starts getting a little cooler, I automatically start craving the smells and tastes of Fall!  And what says “Fall” more than some delicious pumpkin recipe?

I always have a pumpkin candle burning this time of year, and sometimes I just want to drink it because it smells SO amazing!  Since that probably wouldn’t taste as great as it smells, I’ve found lots of pumpkin recipes.

When I use pumpkin, I will admit that I usually buy a can of organic, pureed pumpkin.  Be sure to look closely to ensure you don’t pick up “pumpkin pie filling,” as this product contains much more than just plain pumpkin!

However, if you would like to try making your own pumpkin puree, I applaud you!  Just look for some “pie pumpkins” (usually a smaller, sweeter, smoother pumpkin than the typical jack-o-lantern pumpkins you see everywhere).  Look for one that is firm and un-bruised.  Cut the pumpkin in half, and scoop out the seeds.  Next, you can either microwave it with about an inch of water for around 15-30 minutes, or steam it on the stove for about the same amount of time.  With both methods, check frequently on the pumpkin’s softness.  When it is soft enough to scoop out the flesh, it’s ready!

The pumpkin should separate easily from it’s skin.  Use a table spoon to scrape it into a bowl – it will come out in large chunks.  Finally, puree the meat to create a smooth consistency.

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Here are some ideas to help you use as much pumpkin as possible this year!

(Note: most of these are treats, and should be treated as such… not consumed on a super-regular basis, and not over-eaten.)

1. My all-time favorite pumpkin recipe: Pumpkin Pancakes.  The best version I’ve found is the one in Practical Paleo.  Absolutely amazing.  Click here.

2. Pumpkin Pie.  I’ve made this recipe numerous times, especially over the holidays last year.  It is absolutely delicious, and puts regular grocery-store pumpkin pies to shame!  Click here.

3. Pumpkin Muffins.  There are a TON of recipes out there for pumpkin muffins… here are a few of my faves: Paleo Pumpkin Muffins,  Carrot Pumpkin Spice Muffins, Pumpkin Cranberry Muffins, and another using coconut flour.

4. Pumpkin Cookies.  This recipe is yummy!

5. Pumpkin Spice Cake.  The Food Lovers know how it’s done!  Click here.

6. Pumpkin Custard.  I haven’t tried this one yet, but it looks great!  Click here.

7. Pumpkin Swirl Banana Bread. Click here.

8. Paleo Pumpkin Ice Cream.  What could be yummier?  Click here.

9. Pumpkin Smoothie.  Just blend 1 banana, 1 C coconut milk, 3/4 C pumpkin puree, 1 tsp cinnamon, 1/2 tsp nutmeg.  Delish!

10. Sugar Detox Pumpkin Cake in a Mug.  Again, haven’t tried this one, but it looks yummy!

11. Pumpkin Granola.  I love this recipe!

12. Pumpkin Pie Espresso Hazelnut Butter.  Haven’t tried it, but wow… I should.  Click here.

13. Pumpkin Spice Latte.  Used to be my favorite drink at Starbucks… now I can enjoy it without feeling disgusting afterward!  Click here.

14. Pumpkin Chicken Chili.   Oh yum!  What a perfect meal on a cool Fall evening!  Click here.

15. Bison Chili with Pumpkin.  A new Paleo friend just told me about this recipe, and says that it’s delicious!  I cannot wait to try it.

16. Creamy Pumpkin Curry.  I love recipes from Everyday Paleo!  Click here.

17. Pumpkin Cashew Coconut Curry.  Looks tasty!  Click here.

18. Paleo Pumpkin Bread.  From Robb Wolf’s website… click here.

19. Ground Lamb and Pumpkin.  So delish!  Click here.

20. Pumpkin Soup.  I love it!  Click here.

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Enjoy this lovely PUMPKIN season!

Food Diary: UNSWEETENED Pumpkin Streusel Muffins

**My variation is 21-Day Sugar Detox-friendly, and approved for MY OWN Whole30 (if you deal with cravings for baked goods and muffins, do not give in with these!  Those are not regular cravings for me, so I’m okay with these).**

On Saturday evening, my sister Katie posted a pumpkin muffin recipe on my Facebook wall (her pic above!).  She is on a Whole30 right now, so she omitted some ingredients and started baking!  I was inspired, so I decided to give them a try as well.  They were delicious!

While they are 100% Whole30-approved, they do contain pumpkin.  So if you are on the 21-Day Sugar Detox (level 3), they are on the “Limit” list.  They are perfect for a quick post-workout snack, but do not over-do it on these!

The original recipe is here, but check out my ultra-healthy variation below (changes in BOLD PRINT - I added some extra liquids to replace the date/water mixture)…

Paleo Pumpkin

Streusel Muffins

½ cup pumpkin puree

3/4 cup coconut oil, melted

4 tablespoons coconut milk

6 eggs

6 medjool dates, pitted and mashed with 1 tablespoon water and 1 tablespoon maple syrup)

1 tablespoon REAL vanilla extract

½ teaspoon salt

¼ teaspoon baking soda

1 tablespoon pumpkin pie spice

½ cup coconut flour

Streusel

½ cup pecans, chopped

¼ cup almond meal/flour

1 teaspoon ground cinnamon

1 tablespoon coconut oil, melted

Instructions:

Preheat oven to 350 degrees.  Line muffin tin with paper liners or grease with coconut oil (I did not have liners, but my fantastic muffin pan released them perfectly).

In a small bowl, add pitted medjool dates and 1 tablespoon water.  Heat in microwave for 30 seconds on high.  Mash the dates with fork and add 1 tablespoon maple syrup and mash again.

In a bowl of a food processor combine date mixture, pumpkin puree, coconut oil (melted), coconut milk, eggs, vanilla extract, salt, baking soda, and pumpkin spice.  Process until well combined and the date mixture is pureed (I just used a hand-mixer).  Add coconut flour and process again until combine.

To make streusel, combine all ingredients and stir to combine.

Fill each muffin cup ¾ full of batter and top with streusel.  Bake muffins for 30 to 35 minutes.

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These were really yummy… They are NOT sweet, but they have a good flavor, and are delicious warm!  I have made a few recipes for coconut flour muffins, and this recipe is definitely more moist and “muffinny.”

Food Diary: Sunday Pancakes

This morning I had a craving for Pumpkin Pancakes (and let’s be real… when do I not have a craving for pumpkin pancakes?).  I remembered a recipe that I made back when we first started eating Paleo, and decided to whip it up again.

This recipe comes from the amazing Melissa Joulwan from TheClothesMakeTheGirl.com, and it is SO yummy!  You would never even guess that there is no flour, pancake mix, or even almond meal in these little breakfast goodies!

Instead of syrup, we like to saute bananas and smash them on top.  They add the perfect amount of all-natural sweetness!

Paired with a peach smoothie (banana, frozen peaches, cinnamon, and coconut milk)… what a perfect Sunday breakfast!

Food Diary: How can you eat pancakes without syrup...

Most Wednesdays are “off-days” for us.  My husband works every Saturday, so he gets Sundays and one random day off each week.  We try to make sure it’s Wednesdays, since that’s the day I can easily take off too.

Our days off almost always start with a big breakfast, after sleeping very late.  Today was no exception.  We had eggs, pumpkin pancakes, and blueberries.

How do we eat pancakes without syrup, you ask?  Well, let me tell you about a little trick that has made sugary syrup fade into our distant memories.  I’m sure that many devoted paleo-people just chug down their flapjacks with a cold glass of coconut milk, but we need a little something sweet to top ours off with a creamy finish.  Sauteed bananas are an amazing substitution.

I know, I know… it sounds a little too simple, right?  Well, don’t knock it ’til you’ve tried it.  The heat from the stove totally caramelizes these little guys, and they basically melt in your mouth.  Just dice them, throw them on the hot skillet just after you finish cooking your pancakes, flip them a few times, and serve hot and slightly browned.  I like to smash them and spread them across my pancakes like syrup.  Delicious!

Food Diary: I Love Pumpkin!

Tonight I decided to use some of the pumpkin I purchased yesterday.  First I made a Pumpkin Smoothie.  Recipe below…

Then I made this recipe for Pumpkin Cookies.  They reminded me SO much of some cookies my friend, Sarah, makes (Pumpkin Chocolate Chip Cookies).  These would be wonderful with dark chocolate chips!!

What a delicious evening!

Pumpkin Smoothie

3/4 C pureed pumpkin

1/3 C full-fat coconut milk

1/4 C water

1/2 C ice

2 tsp honey

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp pumpkin pie spice

Directions: Blend all ingredients until smooth.  Enjoy!

Welcoming Fall!

Fall is my favorite season.  The air is cool and crisp, the fair comes around, the colors of the leaves start to change… I love it!  My favorite part about fall is all the memories it brings to mind.  My husband and I fell in love during Fall, 2001, and I love remembering that time!  Every Fall is special and romantic to us.

When Fall comes around, it’s time to start cooking with pumpkins!  Yesterday I had to run into Target for something, and I saw an end-cap full of pure, canned pumpkin.  I was feeling particularly “fall-y,” so I impulse-bought six cans.  Now I just have to figure out how to use them!

I found some great recipes online, so I thought I would share them with you!

Note: I have not yet tried these recipes, but they sure look delicious!  If you try any of them, be sure to let me know!

Paleo Pumpkin Recipes

Paleo Pumpkin Pie

Paleo Pumpkin Muffins

Another Pumpkin Muffin Recipe

Pumpkin Pancakes

Paleo Pumpkin Cookies

Pumpkin Spice Cake, Cookies, and/or Squares

Pumpkin Custard

QUICK Pumpkin Custard

Paleo Pumpkin Bread

Paleo Pumpkin Ice Cream