Pumpkin is typically restricted to its role in sweets, but it’s so much more versatile than that. The Internet is loaded with savory pumpkin recipes so you can eat pumpkin in every meal. Check out the wholesome recipes below––both sweet and savory.
Pumpkin Oatmeal Pancakes
Ingredients:
- 2 large eggs
- ⅔ cup unsweetened vanilla almond milk (or milk of choice)
- 2 teaspoons vanilla extract
- 1 tablespoon pure maple syrup
- 1 ½ cups old fashioned rolled oats, gluten free if desired
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Olive oil, for cooking
Instructions:
1. Add all of the ingredients to a blender and blend on high until completely smooth, about 30 seconds to 1 minute.
2. Lightly coat a griddle with coconut oil, vegan butter or olive oil and place over a medium heat. Once the pan is hot, add about 1/3 cup of the batter to the griddle for each pancake; the batter may be thick so you’ll need to use a spoon to spread out the batter a bit. It will get thicker as it sits so be sure to cook these pancakes immediately after blending. Cook for 2-4 minutes until pancakes slightly puff up and you see a few bubbles along the edges.
3. Flip cakes and cook until golden brown on underside. If you find that pancakes are browning too quickly, then you need to lower the heat. I normally start on medium heat, then reduce to medium low later so that my pancakes don’t burn. If at any point your griddle starts smoking, it means your pan is way too hot. Wipe skillet clean and repeat with more oil and remaining batter. Makes 6 pancakes total. Serves 3, 2 pancakes each.
Vegan Baked Spaghetti Squash with Pumpkin & Green Onion Alfredo
Ingredients:
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 ½ cups raw cashews (soaked in 2 cups water for 1 hour)
- ⅔ cup pumpkin puree
- 3 tablespoons nutritional yeast
- 2 tablespoons grated, vegan Parmesan (or regular Parmesan if you don’t need this recipe to be vegan)
- 2 green onions, thinly sliced
salt and pepper to taste
Instructions:
1. Preheat oven to 375˚F.
2. Slice squash in half lengthwise and place onto a baking sheet, cut side down and roast for about 1 hour or until squash becomes fork tender.
3. Allow squash to cool for about 15 minutes, before scraping the flesh out with a fork, making sure to keep the peels intact. Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
4. Add oil to a small skillet and place over medium heat. Add shallots and garlic and sauté for 3 to 4 minutes.
5. Remove from heat and transfer to a blender. Drain cashews and add to blender along with 1 ½ cups water, pumpkin puree and nutritional yeast. Blend until mixture is smooth. Season with salt and pepper and add more water, if needed. Pulse a few times.
6. Add spaghetti squash to the skillet and toss together with alfredo sauce and half of sliced green onion. Adjust seasonings and stuff hollowed squash peels with squash mixture.
7. Top each stuffed squash with a sprinkle of vegan Parmesan.
8. Place squash until a broiler and broil for about 2 minutes or until the tops of each squash brown and bubble.
9. Top each stuffed squash with more vegan Parmesan and thinly sliced green onion and serve.
Pumpkin Cheesecake Cups
Ingredients:
Pecan & Graham Cracker Topping
- ⅓ cup pecan halves
- 2 graham crackers (1 sheet), broken into 1″ pieces*
- ¼ teaspoon pumpkin spice blend
- Cheesecake Mousse
- 6 ounces cream cheese, at room temperature, cut into 1” cubes
- ½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt)
- ¼ cup maple syrup or honey
- 1 teaspoon vanilla extract
Pumpkin Mousse
- 1 can (15 ounces or 1 ⅞ cups) pumpkin purée (I recommend Libby’s or Whole Foods 365 brand)
- ½ cup thick, plain whole-milk yogurt (either Siggi’s brand or Greek yogurt)
- 2 ounces cream cheese, at room temperature
- ¼ cup maple syrup or honey
- 1 tablespoon pumpkin spice blend
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions:
First, make the pecan and graham cracker topping:
1. Toast the pecans in a small skillet over medium heat, stirring occasionally, until fragrant, about 3 to 6 minutes. Transfer the pecans to a food processor and add the broken graham crackers and pumpkin spice blend.
2. Process the mixture for about 10 seconds, until the pecans and grahams are broken into tiny pieces (you may need to break up a few persistent pieces between your fingers, to avoid turning the mixture into nut butter). Transfer the mixture to a bowl and wipe out the food processor with a clean tea towel for the next step.
To make the cheesecake mousse:
3. In the food processor, combine the cream cheese (6 ounces of it), yogurt, maple syrup and vanilla extract. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary. Transfer the mixture to a bowl. It’s ok if a bit of it remains in the food processor for the next step.
To make the pumpkin mousse:
4. In the food processor, combine the pumpkin purée, yogurt, the remaining 2 ounces of cream cheese, maple syrup, pumpkin spice blend, vanilla extract, and a pinch of salt. Blend until the mixture is completely smooth, scraping down the sides and bottom as necessary.
5. To assemble, transfer about 2 ounces (¼ cup) of the pumpkin purée to each of your 8 cups. Top each with about 1 ounce (2 tablespoons) of the cream cheese mixture—you might have a bit leftover; just divide it between the cups. Top each with about 1 tablespoon of the pecan and graham cracker topping.
6. Serve immediately, or better yet, cover and refrigerate for later (they’ll thicken up somewhat over time, which I like—they’ll keep for up to 2 days in the fridge).