11 Healthy Pumpkin Recipes


1) Pumpkin Spice Oat Milk Latte

Using contemporary spices and caramelization of canned pumpkin brings wealthy flavors to this favourite fall beverage.

Makes 4 servings  | Prep Time 5 minutes | Cook dinner Time 20 minutes


  • 32 oz. oat milk (search for a barista model with greater fats content material and no added sugars)
  • 1 thimble (about 1 tbsp.) contemporary ginger
  • 2 cinnamon sticks
  • 1/4 tsp. contemporary nutmeg
  • 16 oz. can pumpkin


  1. Peel, slice, and smash the contemporary ginger.
  2. Use a microplane to grate the nutmeg.
  3. Add the oat milk, ginger, cinnamon sticks, nutmeg, and canned pumpkin to a saucepan.
  4. Warmth over medium warmth to convey to boil, then instantly drop the warmth to maintain at a simmer for 15 to twenty minutes, stirring incessantly. (Constant stirring will forestall the pumpkin from sticking to the underside of the pan because it caramelizes.)
  5. Pressure the combination by means of a effective mesh colander. Retailer within the fridge for as much as six days.
  6. When prepared to make use of, place your most popular quantity of the flavored oat milk (about 8 ounces) in a mug and warmth to heat. If in case you have a handheld frother or emersion blender, use it so as to add a foamy contact. Pour over espresso and luxuriate in. If desired, add pure maple syrup for added sweetness, or a sprinkle of cinnamon or contemporary nutmeg.

Recipe by: Chef Ryan Dodge

2) Pumpkin Pie Protein Shake

Benefit from the style of this beloved fall pie in a wholesome, blendable shake.

Makes one serving


  • 1/2 cup pumpkin puree
  • 1/2 banana
  • 1 cup unsweetened nut milk (comparable to almond, cashew, or coconut)
  • 1 serving vanilla Life Time protein powder
  • 1/2 tsp. pumpkin pie spice
  • 1 cup ice
  • 1 tsp. cinnamon


  1. Mix all components collectively and luxuriate in.

Recipe by: The Life Time Coaching Staff

3) Pumpkin Pie Yogurt

Most flavored yogurts are loaded with sugar. This recipe is of course candy and provides seeds for further crunch and protein.

Makes one serving


  • 1/4 cup pumpkin purée
  • 1/2 tsp. pumpkin pie spice
  • 8 ounces plain Greek yogurt
  • 1 tbs. pumpkin seeds, toasted
  • Drizzle of maple syrup, optionally available


  1. Stir the pumpkin purée and the pumpkin pie spice into the yogurt.
  2. Sprinkle with pumpkin seeds. For those who like, add a drizzle of maple syrup.

Recipe by: Betsy Nelson. Photograph by: Terry Brennan. Excerpted from “Hearty Vegetarian Meals for the Whole Day“.

Makes 12 servings | Prep time 10 minutes | Cook dinner time 25 minutes


  • 1 cup pumpkin puree
  • 1/4 cup pure maple syrup
  • 2 eggs
  • 1 tbs. vanilla extract
  • 4 tbs. almond butter
  • 1/4 cup unsweetened vanilla almond milk
  • 2 1/4 cup gluten-free oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/2 cup darkish chocolate chips (optionally available)


  1. Preheat the oven to 350 levels F. Grease a muffin tin or line with muffin cups.
  2. Place the entire components besides the chocolate chips right into a blender and mix for about 30 seconds or till clean.
  3. Utilizing a spoon, combine within the chocolate chips. Pour the batter into the muffin tin, filling every about three-quarters of the best way full. Bake for 20 to 25 minutes, till gentle golden brown.

Recipe by: Life Time Coaching Staff

5) Paleo Pumpkin Bread

This recipe options contemporary, roasted pumpkin, which is simple and a lot extra scrumptious than canned. You’ll make extra roasted pumpkin right here than you’ll want for one loaf; go to ElanasPantry.com for extra pumpkin recipes.

Makes six servings | Prep time quarter-hour | Cook dinner time 45 to 60 minutes plus cooling time for the pumpkin; 35 to 45 minutes plus cooling time for the bread


  • 1 3 to 4 lb. pie pumpkin
  • 1 cup blanched-almond flour (not almond meal)
  • 1/4 tsp. sea salt
  • 1/2 tsp. baking soda
  • 1 tbs. pumpkin-pie spice
  • 2 tbs. honey
  • 1/4 tsp. stevia
  • 3 giant eggs


  1. Rinse the pumpkin, minimize it in half, and scoop out the seeds. Place it face down in a big baking dish, together with about 1/4 inch of water. Bake at 350 levels F for 45 to 60 minutes, or till tender. Permit to chill, then scrape the inside fruit right into a glass container to retailer.
  2. In a meals processor, mix almond flour, salt, baking soda, and pumpkin-pie spice. Add 1/2 cup roasted pumpkin, honey, stevia, and eggs, and pulse for 2 minutes.
  3. Scoop batter right into a mini loaf pan (5 3/4 x 3 1/4 x 2 1/4 inch). Bake at 350 levels F for 35 to 45 minutes. Cool for one hour, then serve.
  4. You possibly can roast your pumpkin for this bread as much as 5 days forward of time and retailer it within the fridge till you’re able to bake.

Recipe and picture by: Elana Amsterdan. Excerpted from “Grain Free Baking“.

6) Bhakti Chai Pumpkin Doughnuts

These paleo-friendly doughnuts are grain-free and dairy-free — and ideal for an autumn deal with.

Makes 12 doughnuts

Elements for the doughnuts

  • 1/2 cup canned pumpkin
  • 1/4 cup maple syrup
  • 1/4 cup full-fat coconut milk
  • 1/2 cup Authentic Bhakti Chai Focus
  • 5 eggs
  • 1/4 cup melted ghee
  • 3/4 cup blanched almond flour
  • 1/2 cup coconut flour
  • 1 tsp. vanilla extract
  • 2 tsp. pumpkin pie spice (optionally available)
  • Further fats, comparable to coconut oil or ghee, for greasing the doughnut pan

Elements for the glaze

  • 6 tbs. coconut butter
  • 6 tbs. Authentic Bhakti Chai Focus


  1. Preheat oven to 350 levels Fahrenheit. Mix all doughnut components in a high-powered blender, beginning on low and step by step working your manner as much as excessive velocity till the combination is absolutely mixed.
  2. Grease a doughnut pan with ghee or different cooking fats of alternative.
  3. Pour combination ¾ of the best way into every mildew and bake for 20 minutes or till barely browned and a toothpick comes out clear. Whereas the doughnuts bake, put together the glaze by combining all components in a shallow bowl and mixing with a fork.
  4. When the doughnuts are achieved baking, take away them from the mildew and permit them to chill for no less than 10 minutes.
  5. As soon as cooled, gently dip every doughnut into the glaze. Garnish with pumpkin-pie spice if desired.

Recipe by: Brook Eddy and Bhakti Chai Staff

Reprinted with permission from Bhakti Chai. Be taught extra about founder Brook Eddy, and discover extra recipes right here.

7) Pumpkin Pie Vitality Bites

Maintain these bites readily available for a nutritious and energizing enhance at any time when starvation hits.

Makes 21 servings | Prep time 10 minutes | Cook dinner time half-hour, together with refrigeration time


  • 1 cup pecans
  • 1 cup almonds
  • 1/2 cup unsweetened, shredded coconut
  • 1/2 cup gluten-free oats
  • 1 tbs. pumpkin pie spice
  • 1/2 tsp. sea salt
  • 5 Medjool dates, pitted
  • 1/2 tbs. vanilla extract
  • 1/2 cup pumpkin purée


  1. Place the nuts, coconut, oats, pumpkin pie spice, and salt within the base of a meals processor and pulse till nicely mixed. Add dates, vanilla, and pumpkin, and pulse to mixed.
  2. Kind the combination into golf ball-sized balls and place on a 9×13 baking sheet.
  3. Chill within the fridge for 20 to half-hour to agency up earlier than transferring to a storage container.

Recipe by: Life Time Coaching Staff

8) Toasty Spiced Pumpkinseeds

Earthy and crunchy, these cumin- and coriander-infused pumpkinseeds are a cinch to make.

Makes 1 cup | Prep time quarter-hour


  • 1 cup uncooked and dry pumpkinseeds
  • 1 tsp. extra-virgin olive oil
  • 1/4 tsp. sea salt
  • 1/2 tsp. floor cumin
  • 1/2 tsp. floor coriander


  1. Preheat the oven to 350 levels F. Line a rimmed baking sheet with parchment paper.
  2. Put all of the components in a bowl and stir till nicely mixed.
  3. Unfold evenly on the ready baking sheet and bake for seven to eight minutes, till you can begin to odor the spices. Examine after 5 minutes to make sure the seeds aren’t burning. (Generally you must use your ears within the kitchen. When you hear the seeds begin to pop, they’re achieved.)
  4. Permit seeds to chill on the baking sheet. Retailer in an hermetic container for as much as a month.

Recipe by: Rebecca Katz

9) Pumpkin-Spice Vitality Bars

Pumpkin purée, hazelnuts, dried cranberries, dates, and warming spices are simply a few of the components in these DIY vitality bars.

Makes roughly 12 bars | Prep time quarter-hour | Cook dinner time 25–half-hour


  • 1 cup rolled oats
  • 1 cup hazelnuts
  • 1/3 cup hazelnut flour
  • 1 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • 1/8 tsp. cloves
  • 1/2 tsp. sea salt
  • 1/2 cup dates
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin purée
  • 1 tbs. vanilla extract
  • 1 tbs. molasses


  1. Preheat oven to 300 levels F. Line a 13-by-9-inch baking dish with parchment paper.
  2. Place oats and hazelnuts within the bowl of a meals processor and pulse a number of occasions till chopped into pebble-size items. Scrape combination right into a bowl.
  3. Add hazelnut flour, cinnamon, nutmeg, cloves, and sea salt to nut combination and stir till mixed.
  4. Place dates within the bowl of meals processor and course of till they type a paste.
  5. Add cranberries, pumpkin purée, vanilla extract, and molasses to dates and course of till mixed.
  6. Add half of the nut combination to the meals processor and course of till mixed. Add remaining nut combination and course of once more.
  7. Scrape combination into ready dish. Use a second sheet of parchment paper and press down firmly till the combination types one tightly packed layer.
  8. Bake 25 to half-hour, till barely golden on the edges.
  9. Let dish cool for 10 minutes, then use the parchment-paper edges to carry the uncut bars out of the dish. Place on a wire rack and funky utterly earlier than slicing into bars.
  10. Retailer bars in an hermetic container at room temperature for one week or within the fridge for as much as two weeks. Freeze for as much as three months and thaw earlier than having fun with.

Recipe by: Kaelyn Riley. Photograph by: John Mowers.

10) Moroccan Spiced Pumpkin-Almond Soup

Almond butter lends this hearty autumnal soup a velvety, creamy texture. Add rooster, lamb, beef, or pork, should you like. Or, for a vegan soup, use vegetable inventory as a base.

Makes 4 to 6 servings | Prep time 50 minutes

  • 1 tbs. extra-virgin olive oil
  • 1 cup diced yellow onion, about 1 medium onion
  • 1/2 cup diced celery, about 2 stalks
  • 1 cup diced carrot, about 1 giant carrot
  • 1 cup diced crimson bell pepper, about 1 pepper
  • 4 cups cubed pumpkin
  • 3 cloves garlic, minced
  • 1 tbs. floor cumin
  • 1 tsp. floor turmeric
  • 1/2 tsp. floor cinnamon
  • 1/4 tsp. floor cloves
  • 1/4 tsp. cayenne pepper
  • Salt to style
  • 1/2 cup almond butter
  • 4 cups vegetable or rooster inventory
  • Chopped contemporary cilantro (optionally available garnish)


  1. Warmth the olive oil in a big heavy saucepan over medium warmth and cook dinner the onions till they’re barely caramelized, about 5 minutes.
  2. Add the remaining greens and seasonings, and sauté for about 10 minutes till the greens start to brown.
  3. Stir within the almond butter and inventory till the combination is clean.
  4. Cowl and permit the soup to simmer for 20 to 25 minutes.
  5. Modify seasonings to style and prime the soup, if desired, with the cilantro.

Recipe by: Betsy Nelson. Excerpted from “The way to Get Extra Almonds in Your Eating regimen“.

11) Pumpkin Chili

Pumpkin provides fall taste — and a lift of vitamins — to this comforting chili.

Makes 4 servings | Prep time quarter-hour | Cook dinner time 20 to half-hour


  • 2 lbs. grass-fed floor beef
  • 1 giant onion, diced
  • 1 inexperienced bell pepper, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 (15 oz.) cans kidney beans, drained
  • 1 (46 oz.) can tomato juice
  • 1 (28 oz.) can peeled and diced tomatoes with juice
  • 1 can pumpkin puree
  • 1 tbs. chili powder
  • 1 tsp. garlic, minced
  • 1 tsp. cumin
  • 1 tsp. salt


  1. In a big pot over medium warmth, cook dinner the meat till it’s browned and absolutely cooked.
  2. Stir within the greens — onion, pepper, carrots, and celery — and cook dinner for 5 minutes.
  3. Stir within the beans, tomato juice, diced tomatoes, and pumpkin puree. Add the spices and garlic to season.
  4. Let simmer for one hour earlier than serving.

Recipe by: The Life Time Coaching Staff

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