Pumpkin Recipes = Tis the Season
Nov 23, 2020
I thought I would send out a couple of recipes that won't throw you off your healthy journey, but are still very yummy! They're even jam packed with nutritional value!
We have Pie, Smoothie and Soup all with Pumpkin!
Enjoy!
Pumpkin Pie with Almond Crust
Serves: 10
Ingredients:
For The Pie Crust:
1 cup raw almonds
1 teaspoon finely ground chia seeds
1 cup pitted dates
2 teaspoons water
For The Pie Filling:
1 1/2 cups pumpkin puree (see note)
1/2 cup pitted dates, soaked in 1/4 cup water
1/2 cup raisins
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
2 1/2 tablespoons arrowroot powder
10 ounces soft tofu
For The Cashew Cream Topping:
1 1/3 cups raw cashews
3/4 cup vanilla hemp, soy or almond milk
2/3 cup pitted dates
Instructions:
Preheat oven to 350 degrees F.
To make the crust, combine the raw almonds and ground chia seeds in a food processor. Pulse until finely ground. Add the dates and water and process until it gathers into a ball. Press the mixture into a very lightly oiled pie plate. Prebake the crust for 5 minutes.
To make the filling, blend pumpkin, dates and soaking water in a
high-powered blender. Add the raisins, spices, arrowroot powder and tofu. Blend until smooth. Pour mixture into the prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking until lightly browned, about 10-15 minutes. Pie filling will firm up as it cools.
While pie is in the oven make the Cashew Cream Topping. Blend all ingredients together in a high-powered blender.
Serve with a dollop of Cashew Cream.
Note: Use fresh pumpkin puree or pumpkin puree packed in non-BPA tetrapak cartons.
When making fresh pumpkin puree, it is best to choose the lighter colored “pie pumpkins” or “sugar pumpkins”, they are sweeter and less watery than the orange jack-o-lantern pumpkins. Cut the top from the pumpkin and scrape out the stringy membranes and seeds. Cut the pumpkin into large pieces and place in a roasting pan. Pour ½ cup water into the bottom of the pan and cover with foil. Bake 45-60 minutes or until pumpkin is soft and easily pierced with a fork. Scrape the soft pulp from the skin into a food processor or blender and puree. Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.
Preheat oven to 350 degrees F.
To make the crust, combine the raw almonds and ground chia seeds in a food processor. Pulse until finely ground. Add the dates and water and process until it gathers into a ball. Press the mixture into a very lightly oiled pie plate. Prebake the crust for 5 minutes.
To make the filling, blend pumpkin, dates and soaking water in a
high-powered blender. Add the raisins, spices, arrowroot powder and tofu. Blend until smooth. Pour mixture into the prebaked pie shell. Cover with aluminum foil and bake for 60 minutes. Uncover and continue baking until lightly browned, about 10-15 minutes. Pie filling will firm up as it cools.
While pie is in the oven make the Cashew Cream Topping. Blend all ingredients together in a high-powered blender.
Serve with a dollop of Cashew Cream.
Note: Use fresh pumpkin puree or pumpkin puree packed in non-BPA tetrapak cartons.
When making fresh pumpkin puree, it is best to choose the lighter colored “pie pumpkins” or “sugar pumpkins”, they are sweeter and less watery than the orange jack-o-lantern pumpkins. Cut the top from the pumpkin and scrape out the stringy membranes and seeds. Cut the pumpkin into large pieces and place in a roasting pan. Pour ½ cup water into the bottom of the pan and cover with foil. Bake 45-60 minutes or until pumpkin is soft and easily pierced with a fork. Scrape the soft pulp from the skin into a food processor or blender and puree. Leftover pumpkin puree may be frozen in an airtight container for up to 12 months.
Pumpkin Pie Smoothie
Serves: 2
Ingredients:
1 cup unsweetened vanilla soy, hemp or almond milk
1 banana, peeled and frozen
2 medjool or 4 regular dates, pitted
1 cup pumpkin puree
2 cups spinach
2 cups romaine lettuce
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
2 ice cubes
Instructions:
Place all ingredients in a high-powered blender. Process on high until smooth and creamy.
Place all ingredients in a high-powered blender. Process on high until smooth and creamy.
Creamy Curry Pumpkin Soup
Serves: 4
Preparation Time: 20 minutes
Ingredients:
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon water
1/2 tablespoon curry powder
1 teaspoon dried parsley
2 cups low sodium or no-salt-added vegetable broth
1 1/2 cups pumpkin puree
3-4 pitted dates
1/4 cup raw cashews
1 1/4 cups unsweetened soy, hemp or almond milk
Instructions:
In a soup pot, saute onion and garlic in 2-3 tablespoons water until tender. Add curry powder and parsley and mix well. Add vegetable broth and pumpkin, and mix well using a wire whisk. Simmer on low for 20 minutes, stirring occasionally.
Remove 1/4 of the soup and add to blender along with the dates and cashews. Blend until smooth. Stir back into rest of soup and add soy milk. Heat through before serving.
