I had to interrupt my honeymoon posts to share some of the great dinners and breakfasts I have been making with pumpkin.
There’s one good thing about the crisp, chill in the air….pumpkins!! I love everything pumpkin. Drinks, snacks, cookies, soups…oh my!! The Fall season brings great fresh ingredients for many different dishes. When it’s finally time to make use of my pumpkins that I have been hoarding since I picked them at the farmers market or our local Greenbluff, it’s one of the best smelling days in our house!! I love baking, pureeing and then freezing pumpkin. It’s great to have on hand for smoothies, dishes and desserts.
These dishes are health conscious and nutrition packed!! Pumpkin is great for our health. It contains vitamin A which is important to immune function and our eyesight. It also has essential fatty acids like omega 3 and omega 6, great for fighting inflammation. It could be labeled an antioxidant and anti-inflammatory.
The following of the soups, dishes and breakfasts I have made with pumpkin in the past week. I can’t wait to start the baking in a few days!!
Main Dishes:
Creamy Pumpkin Mac’n’Cheese Bake (GF)
Total Time: 50 – 55 minutes
Ingredients:
- 1 16 ounce bag of GF penne pasta
- 1 c coconut cream
- 1 c almond milk
- 2 c pumpkin puree (homemade or canned)
- 1/4 – 1/2 c shredded mozarella cheese (can sub for vegan mozarella)
- 1/4 c nutritional yeast
- 2 Tbs ground flax
- 1/2 – 1 tsp salt
- 1/2 – 1 tsp pepper
- 1 tsp turmeric
Topping (optional):
- 1/4 c ground flax (or bread crumbs)
- 1/4 c Parmesan cheese
- 1/2 – 1 Tbs oil
Directions: Preheat oven to 350 degrees. Cook noodles according to package directions. While noodles are cooking beginning preparing pumpkin sauce. Heat milk and coconut cream over medium heat, stirring often. Add in salt, pepper, and turmeric. Allow to thicken some. Add in ground flaxseed and nutritional yeast. Once thickened, stir in pumpkin and mozzarella. Once cheese has melted and noodles are done, add sauce to noodles. Pour into a greased 9 X 13 inch pan. Sprinkle topping over noodles and bake for 25-30 minutes.
To make topping: Mix ground flax and Parmesan cheese. Stir in the oil, until mixture is crumbly.
Servings: 6 – 8
Oh my goodness. This may be one of my new favorite chili’s. As you know I don’t eat meat and this definitely is hearty enough without it. If there’s a pumpkin soup you need to try it’s this one. Click here for the recipe.
Breakfasts and Snacks:
Pumpkin Pie Smoothie
Total Time: 5 minutes
Ingredients:
- 1 – 1 1/2 c almond milk
- 1 c pumpkin puree (homemade is better or canned)
- 2 Tbs peanut butter or almond butter
- 1 Tbs ground flax
- 1 frozen banana
- 1 tsp cinnamon
- 1 Tbs maple syrup – optional
- 1 scoop protein powder (optional)
Directions: Blend all ingredients together until smooth. This smoothie will be thick. Pour into two glasses and enjoy a moment in pumpkin heaven.
Flourless Pumpkin Spiced Pancakes (Vegan)
Prep time: 5 minutes Total Cook time: 20-30 minutes
Ingredients:
- 2-3 ripe bananas (your preference of how much banana you want to taste)
- 1 1/2 c pureed pumpkin
- 2 tsp vanilla extract
- 2 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp nutmeg
- 2 c oats
- 2 Tbs ground flax + 6 Tbs water
- 1 – 1 1/2 c almond milk
Directions: Add all ingredients to a blender and blend until smooth. Or add all ingredients to a medium size bowl and mix well. Mixture is going to be thick.* Heat griddle to 300 – 350 degrees or a frying pan over medium heat. Lightly oil pan or griddle. Pour pancake mixture on griddle or frying pan. Cook for a few minutes on each side and then flip. Serve with maple syrup, agave, peanut butter, or coconut cream.
*If you don’t like your pancakes thick add more milk
Servings: 12-14 pancakes (smaller)
Pumpkin Spiced Oatmeal Breakfast Squares
I love those breakfasts that are ready when you done from a cold run. You can prepare this the night before and just pop it in the oven the following morning. Marc put it in the oven while I was running with my fellow Swifts on Saturday. This paired with hot cocoa or a nice hot pumpkin inspired drink is pumpkin heaven!! I like to add milk over top when it’s hot and fresh. Then I take some for breakfast on the go. It’s great hot or cold and it’s gluten free, sugar free, and vegan!! Find the recipe here.
What’s your favorite pumpkin dish or breakfast?