Pumpkin Roundup

As you know...I love pumpkin. Everything pumpkin is great in my mind. Because I love pumpkin so much, I figured I would compile all my pumpkin recipes and put them in one post with links to all the recipes for your convenience. ENJOY!

Pumpkin Bread, Pumpkin or Butternut Squash Pasta *Sub the the butternut squash for roasted pumpkin, Fall Harvest Buddha Bowl, Pumpkin Pancakes, Pumpkin Spice Smoothie Bowl, Fall Salad *Sub roasted butternut squash for roasted pumpkin, Pumpkin Bowl, Pumpkin Almond Porridge, Dinner in a Pumpkin, Roasted Thanksgiving Salad with Maple Tahini Dressing

More Recipes

Pumpkin Masala (not my recipe, but I CANNOT remember where I got it)

3 c pumpkin or butternut squash, diced

1 c potato, diced

2 T finger finely grated

2 T oil

2 cloves garlic, minced

1 medium onion, diced

1 small bunch cilantro, chopped

1 (14.5 oz) can of tomatoes

1 t garam masala

1 t chili powder

1 t salt

1 bay leaf

1 c water, divided

1 t cumin

1 t dry mango powder

Heat 1 T oil in pan and add onion, garlic, ginger, and cilantro until soft

Add garam masala, chili powder, bay leaf, and mango powder until fragrant

Add pumpkin, potato, tomatoes, ½ c water and salt. cover and cook on low 25-30 min until soft and water is gone

Meanwhile, add 1 T oil to small pan. Add cumin and stir to prevent burning until fragrant

Stir cumin and ½ c water into pumpkin mix

Serve over rice garnished w cilantro

Pumpkin Bread Bowls

*I use my favorite go to bread recipe from The Mama's Girls and then tweak it to get the crispiness of a bread bowl.

1. Follow the recipe up until the 1st rise

2. Roll into balls and let rise 15 minutes

3. Spray with water and cook for 2 minutes at 500 degrees F

4. Reduce heat to 400 and cook 15 more minutes

*I knead the color into the bread bowls. Except I forgot until I was half way through kneading...Hence the marbled look.

Pumpkin Cookies

*This recipe is not published on my blog, but can be found in my ebook through this link*

Pumpkin Granola

4 c rolled oats (not instant)

1 c almonds, toasted and roughly chopped

1/2 can pumpkin puree

2-3 T apple sauce

1/4-1/3 c honey (I went between the two measurements)

2 T flax seed mill

1 T chia seed

Cinnamon, to taste

Ground Ginger, to taste

1/2 c dried apples, broken into pieces

-Preheat oven to 350 degrees

-Combine dry ingredients (except dried apples) in large mixing bowl

-Combine wet ingredients in small bowl

-Pour wet ingredients into dry ingredients and stir to mix thoroughly

-Spread on a baking sheet and bake for 17 minutes

-Allow to cool for 10-20 minutes on pan.

-Store in airtight container

Pumpkin Baked Oatmeal

4 c Oats

½ tsp Baking Powder

Cinnamon, to taste

Nutmeg, to taste

1 Banana, mashed

1 c Pumpkin Puree

1 c Water

1 c Almond Milk

1 T Flaxseed Mill

⅓ c Honey

1 Apple, diced

-Preheat oven to 350 degrees F

-Combine oats, baking powder, cinnamon, and nutmeg in large bowl and set aside.

-Combine banana, pumpkin, water, almond milk, flaxseed, and honey in separate bowl and whisk to combine. Stir wet ingredients into dry ingredients until well mixed.

-Chop apple and fold into mixture

-Pour into 13x9 glass baking dish and bake 25 minutes