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All Things Pumpkin & Spice: Pumpkin Dinners and Breakfasts

November 11, 2013 Bryanna

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)

Creamy Pumpkin Mac'n'Cheese bake

 

PUmpkin mac'n'cheese bake yum

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

Hearty Fall Pumpkin Chili

IMG_5349_3455
6 quarts of pumpkin chili

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

vegan pumpkin pie spiced 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)

IMG_5167_3389

 

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

pumpkin breakfast squares with oats

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?

Related posts:

  1. Vegan Pumpkin Mac’n’Cheese
  2. EggNog Pumpkin Cinnamon Swirl French Toast & Pumpkin & Spice Oatmeal
  3. Pumpkin Mousse
  4. Vegan Molasses Pumpkin Pie with GF crust and Vegan Pumpkin Chia Pudding Bake

Cooking with Bry breakfast, dinner, fall recipes, gluten free recipes, healthy recipes, pumpkin recipes, smoothies, vegan recipes

Hi!! I am Bry [BREE], crazy about running, health, fitness, inspiring wholeness and living my live for Jesus.

I have my Masters in Human Nutrition (Certified Nutritionist), I am a certified Marathon Coach and Certified Personal Trainer with ACE, a child of God, home schooling mom of 4 and wife. I live to inspire others to be healthy, fit and wholesome by sharing healthy and whole recipes, tips on health and fitness, and my journeys through running and motherhood.

Thanks for stopping by and I hope you'll be back!!

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