Pumpkin Recipes

When the weather starts to cool down and the leaves start falling from the trees there is one thing that seems to be high on a lot of people’s minds…..pumpkin! Whether it’s pumpkin spice latte’s, pumpkin pie or pumpkin soup, something about fall makes us crave this delicious food.

Pumpkin Recipes not only taste delicious, but they also have some amazing health benefits like:

• It is full of beta-carotene (which the body converts to vitamin A), this is known to help sharpen your vision.
• It is full of fiber which helps you not to overeat, and can also help lower blood sugar.
• May reduce cancer risk
• Can contribute to a healthy complexion (thanks again beta-carotene!)
• Helps you lose weight because of the high fiber content
• Helps to stabilize blood pressure

When making recipes with pumpkin it is important to use either fresh pumpkin or to use pumpkin from a box instead of a can when possible. Cans can be filled with BPA’s which can be harmful to your body. Here is a link to the brand I use: http://www.pacificfoods.com/food/sauces-purees/purees/organic-pumpkin-puree.aspx

Here are some delicious ways to use pumpkin purée:

Pumpkin Spice Latte

Ingredients

• 1 cup fresh brewed organic coffee
• ½ cup almond, cashew or coconut milk
• 2 Tbsp. pumpkin purée
• 2 medjool dates
• 1 teaspoon pumpkin pie spice
• ½ teaspoon ground ginger
• ¼ teaspoon pure vanilla extract

Instructions

Put all ingredients in blender and mix until creamy. Serves 2

Creamy Pumpkin Soup

Ingredients:

• 2 cups pumpkin purée
• 1 cup coconut, almond or cashew milk
• 4 cups bone broth (homemade or store bought, pacific foods makes one in a box)
• 1/2 tsp fresh grated nutmeg
• 2 tsp minced fresh thyme
• 1 tsp paprika
• Sea salt and pepper to taste

Directions:

Combine all ingredients in a saucepan and bring to a simmer just to heat up. Serve

Pumpkin cupcakes

• 1 1/2 cups pumpkin puree
• 2 very ripe bananas
• 1/2 cup maple syrup
• 1 1/2 tsp cinnamon
• 3/4 tsp pumpkin spice

Directions:

Preheat oven to 350. Combine all ingredients together in food processor and mix until smooth. Put mixture in paper or silicone lines muffins pan. Bake for 20-25 min or until cooked through (check with fork or toothpick). Let cool then place in fridge for 30 min to an hour before serving.