Pumpkin is one of, if not, the most common fall flavors that everyone enjoys. Several types of desserts have pumpkin added to them to increase taste or appearance. The pumpkins are ready around here so check out the farmer’s market, local store, or pumpkin patch to get a few for decorations and to enjoy these tasty and healthy recipes with! Here are a few healthy pumpkin recipes to enjoy this fall season without feeling guilty about eating bad:
Healthy Pumpkin Pie •1 can pumpkin puree •1 can full-fat coconut milk •¼ cup rolled oats •2 tbsp ground flax •1/3 cup coconut sugar or brown sugar •pinch of stevia or 2 tbsp of brown sugar •2 tsp cinnamon •1 tsp pumpkin pie spice •½ tsp salt •1 tbsp pure vanilla extract Directions: Healthy Pumpkin Pie Recipe: Preheat oven to 400F. Blend all ingredients together until smooth, then pour into a prepared pie crust (such as the recipe below) in a 10-inch round pan. Bake 27 minutes (it will still be underdone after this time, which is okay!), let it cool, then refrigerate at least 5 hours uncovered for the pie to thicken and “set.”
Honey Whole Wheat Pumpkin Bread •1/3 cup melted coconut oil •½ cup honey •2 eggs •1 cup pumpkin puree •1 tsp. vanilla extract •½ tsp salt •½ tsp cinnamon •½ tsp. ginger •¼ tsp. nutmeg •¼ teaspoon allspice •1 ¾ cups whole wheat pastry flour •1/3 to ½ cup rinsed millet (optional •1 tsp. baking soda •¼ cup hot water Directions: 1.Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan. 2.In a large bowl, beat oil and honey together. Add eggs, and beat well. 3.Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well. 4.Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan. 5.Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch. 6.Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.
Whole Wheat Pumpkin Cookies •2 ½ cups whole wheat pastry flour •1 tsp. baking powder •1 tsp. baking soda •2 tsp. cinnamon •¾ tsp. nutmeg •¾ tsp. ground cloves •½ tsp. salt •½ cup butter, softened •1 ½ sugar •1 cup canned pumpkin puree •1 egg •1 tsp. vanilla extract •powdered sugar (optional) Directions: 1.Preheat oven to 350 degrees Fahrenheit (175 degrees C). In a medium bowl, whisk together your dry ingredients (flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt). 2.In another medium bowl, cream together butter and sugar. Add pumpkin, egg, and 1 teaspoon vanilla; beat until creamy. Mix in dry ingredients and stir just until combined. Use a cookie dough scoop or two spoons to drop one tablespoon of dough onto a parchment paper-covered cookie sheet. Flatten each cookie slightly. 3.Bake for 15 to 20 minutes. Sprinkle the baked cookies with a light dusting of powdered sugar and transfer the cookies to a rack to cool.
-Kelsey
