A Day of Pumpkin Recipes

A Day of Pumpkin Recipes

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While we all love a little pumpkin spice flavor in our morning coffee, if you’re a die-hard fan of pumpkin, that cup-o-joe might not cut it. Luckily for you, we’ve put together a full day’s worth of pumpkin recipes.

Coffee

Before diving into a pumpkin-filled day, a cup of coffee is a necessity.

But don’t reach for the pumpkin spice creamer just yet — This healthy PSL recipe from the Detoxinista is dairy-free, vegan, and a great treat for the morning — or a tasty kick off for anyone preparing a holiday gathering.  

 

 

Healthy Pumpkin Spice Latte 

Recipe by Megan Gilmore of DetoxInista.com  

Prep Time: 5 min

Total Time: 5 min

Servings: 2 

Calories: 79 

 

Ingredients 

  • 1 cup homemade almond milk 
  • 1 cup hot brewed coffee 
  • 2 Tbsp. pumpkin puree 
  • 2 Tbsp. maple syrup (or sweetener of choice) 
  • ½ tsp pumpkin pie spice 

 

Visit DetoxInista.com for full recipe instructions.  

Breakfast

Once you’ve sipped on some coffee, it’s time to get your bake on with these Maple Pumpkin Scones from Amy’s Healthy Baking. Free of refined sugar or processed ingredients, these baked goods are the perfect sweet treat for a crisp fall morning.   

 

Maple Pumpkin Scones 

Recipe by Amy Atherton of Amy’s Healthy Baking  

Prep Time: 30 min

Total Time: 45 min

Servings: 8   

Calories: 132 per scone  

 

Ingredients for Scones 

  • 1 ½ cups (180 g) whole wheat or gluten free flour (measure using spoon and level method—not scooping—to avoid drying out scones) 
  • 1 ½ tsp baking powder  
  • 1 tsp ground cinnamon  
  • ¼ tsp salt 
  • 2 Tbsp. unsalted butter, chilled 
  • ½ cup pumpkin purée 
  • 8 1/8 tsp maple syrup  
  • 10 ½ tsp nonfat milk, divided 

Ingredients for Glaze 

  • 1 Tbsp. plain nonfat Greek yogurt 
  • 1 ½ tsp maple syrup  

 

Visit Amy’s Healthy Baking for full recipe instructions.  

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Lunch

With all of the responsibilities packed into our days, a quick lunch can be a lifesaver. This salad from Australian Good Taste is a great option if you need to prepare lunch in advance and pack it for work. 

 

Pumpkin and Spinach Salad 

Recipe by Sarah Hobbs of Australian Good Taste  

Prep Time: 10 min  

Total Time: 40 min 

Servings: 6 

Calories: 212   

 

Ingredients 

  • 600g butternut pumpkin, deseeded, peeled, cut into wedges 
  • 2 tsp olive oil 
  • 2 tsp honey  
  • 2 tsp sesame seeds 
  • 1 Tbsp. fresh lemon juice 
  • 1 Tbsp. honey, extra 
  • 2 Tbsp. extra virgin olive oil 
  • 2 tsp whole grain mustard 
  • 150g baby spinach leaves 
  • 75g toasted pine nuts  
  • Salt, to season  

 

Visit Australian Good Taste for full recipe instructions.  

Dinner

Now it’s time for a hearty, warming meal to end your day. This Turkey Pumpkin Chili recipe from Whole Foods takes very little time to prep and throw together, and you’ll have plenty of time to enjoy the delicious smells wafting from the pot as it simmers away. 

 

Turkey Pumpkin Chili  

Recipe by Whole Foods Market  

Prep Time: 20 min  

Total Time: 55 min 

Servings: 6  

Calories: 280 per serving   

 

Ingredients 

  • 2 Tbsp. extra-virgin olive oil 
  • 1 small yellow onion, chopped 
  • 1 green bell pepper, chopped 
  • 2 jalapeño peppers, seeded and finely chopped  
  • 2 cloves garlic, finely chopped 
  • 1 pound ground white or dark meat turkey  
  • 1 (14.5-ounce) can diced tomatoes, undrained 
  • 1 (15-ounce) can pumpkin purée 
  • 1 Tbsp. chili powder 
  • 1 tsp ground cumin 
  • ½ tsp fine sea salt 
  • Ground black pepper, to taste 
  • 1 (15-ounce) can kidney beans, rinsed and drained 

 

Visit Whole Foods Market for full recipe instructions.  

Dessert

And of course, what would a day of pumpkin recipes be without a delicious dessert to finish it off? Why not try something unique, like pumpkin rice pudding? Ellie Krieger’s healthy recipe is a dessert for the daring. While the pudding doesn’t actually require much active cooking time, be sure to leave plenty of time for your concoction to morph into the correct pudding-like state.   

 

Pumpkin Rice Pudding 

Recipe by Ellie Krieger of Food Network  

Prep Time: 25 min 

Cook Time: 1 hr 10 min  

Total Time: 9 hr 35 min 

Servings: 8  

Calories: 240 per serving   

 

Ingredients 

  • 2 cups water 
  • 1 cup Arborio rice 
  • 3 cups reduced-fat (2%) milk 
  • 1 cup solid-pack pure pumpkin (not pumpkin pie filling) 
  • ¾ cup honey 
  • 1 tsp vanilla extract 
  • ¾ tsp ground cinnamon, plus more for garnish  
  • ¼ tsp ground ginger 
  • ¼ tsp ground nutmeg 
  • ¼ tsp salt 
  • 1/3 cup heavy whipping cream, whipped 

 

Visit The Food Network for full recipe instructions.  

 

After a day of pumpkin recipes, you may feel you’ve had your fill, but don’t forget to pick up an actual pumpkin! When dessert settles, you can carve it, toss the seeds in the oven, and set out your jack-o-lantern for the neighborhood to enjoy. 

Annelise Driscoll

Annelise is a graduate of Hamilton College who enjoys writing, reading and roller derby. When she isn't noveling, she can be found doing yoga and watching British baking shows.
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