Fall calls for the warmth and sweetness that comes with pumpkin, so here are 20 delicious, healthy pumpkin recipes.
I love all things pumpkin! Put it in a drink, dessert, breakfast, or dinner, I’ll eat it. Of course fall is the obvious time of year where everyone begins searching for pumpkin recipes, but I like to enjoy them all year long. Whether it’s in a latte or oatmeal, a soup or pie, these healthy pumpkin recipes will keep you coming back to the winter squash.
Why Eat Pumpkin?
On its own, pumpkin has a sweet, mellow, earthy flavor that is brighter when fresh, and more mild when canned. While commonly associated with pumpkin spice, pumpkin spice tastes nothing like actual pumpkin and instead refers to the spices commonly used when cooking with pumpkin.
Pumpkin is not only delicious, but healthy, too! Despite having a low sugar content, it’s still surprisingly pleasant and adds great natural sweetness and flavor to many dishes. It’s also a great source of fiber, and rich in antioxidants, vitamins, and minerals. And if that isn’t enough to sell you on pumpkin, its low calorie content makes it weight-loss friendly, so bring on the pumpkin pie!
Frequently Asked Questions:
How do I make my own pumpkin purée instead of using canned?
I love to use fresh pumpkin whenever I can, and it’s a great way to make your jack-o-lanterns and fall décor dual purposed. Here are some simple steps to follow:
1. Clean out your pumpkin and cut it in half. Brush the flesh with olive oil or vegetable oil. Keep the seeds if you plan on roasting them. 2. On a baking sheet lined with tin foil and cooking spray, put the pumpkin halves skin side up, flesh side down, and bake at 400 for 45-60 minutes. It will vary based on pumpkin size, but you’ll know it’s done when the skin is easily punctured with a fork. 3. Take your pumpkin out of the oven and let it cool. Once it’s cool enough to touch, use a large spoon to scrape the meat from the skin and put it in a food processor. Pulse into a purée and store in the fridge for up to a week, or freezer for 3 months. Use it to replace canned pumpkin in any recipe!
Are pumpkins available year round?
Unfortunately whole pumpkins are seasonal at most stores, and usually pop up sometime in August or September. Canned pumpkin can always be found on your grocery store’s baking aisle.
How else can I use pumpkin?
Pumpkin can replace other winter squash in any recipe. For instance, a recipe that uses butternut squash would also do well with pumpkin. Like this Honey Chipotle Glazed Butternut Squash would also taste great with pumpkin.
Do you have other posts that give lots of recipe ideas at once?
This moist and dense healthy pumpkin bread recipe is full of whole grains, cinnamon and other warm spices that reminds you of fall. Perfect for freezing!
The fluffiest pancakes you’ll ever make, these whole grain pumpkin pancakes are low sugar, made with real pumpkin and spiced with cinnamon, nutmeg and ground ginger.
Steel cut oats cook overnight with pumpkin, maple syrup and spices to create a healthy, make-ahead breakfast that will be waiting for you in the morning.
This easy stovetop mac and cheese recipe is made with creamy pumpkin, sharp cheddar cheese and a pinch of nutmeg. This kid-friendly, vegetarian pasta recipe is delicious and wholesome!
