If the month of October ever got an official logo, you can bet it would include a pumpkin. The first chilly October breezes tell us that fall really is coming, and conjure up thoughts of visits to farmers fields to pick apples and pumpkins, Thanksgiving dinners with pumpkin pie desserts, and Halloween jack olanterns. I cant tell you how excited I am for Viennas first Halloween. (I bought her costume months ago. I hope it still fits!)
If the robin is the harbinger of spring, the arrival of the pumpkin spice latte at your local coffee shop definitely heralds the official arrival of fall! Unfortunately, most of these lattes are full of lots of extra sugar (as much as 49 g of sugar in a 16 oz serving!) and while many have the spices associated with pumpkin pie, not all of them contain actual pumpkin! Ive fixed these problems in my joyous PSL recipe so you get all the benefits and deliciousness of warm pumpkin pie in a cup without all the added junk!
A slice of pumpkin pie is the perfect conclusion to a hearty fall holiday meal, but after spending all that time in a hot kitchen roasting turkeys and veggies, does anyone really want to bake a pie? Not to mention that traditional pie crusts can be challenging even for experienced bakers. Dont worry, I have a solution! This no-bake pumpkin pie recipe can be made in advance and served when youre ready no need to turn on the oven. Its also raw, gluten-free and can easily be made vegan, so its a pumpkin pie recipe that can satisfy almost any dietary requirement.
Ever been tempted to eat a leftover slice of pumpkin pie for breakfast the next day? I sure have! I created this recipe as a sort of breakfast pie by stealth, because its all the best parts of pumpkin pie in muffin form, with the added bonus of chocolate chips! (Pumpkin and chocolate go really well together.) Not only are these muffins gluten-free, but because theyre made with coconut flour and six eggs (yup, you read that right), theyre super high in protein, which makes them a perfect, portable, power breakfast.
But pumpkins not just for drinks and baked goods! This sweet squash works really well in savoury dishes like this curry-inspired soup . This creamy, comforting, slightly spicy soup is the perfect thing to curl up with on a chilly fall day, and its a great way to use up leftover pumpkin!
Remember how I said pumpkin was full of nutrients that are great for skin health? For that very reason, my friend Seanna from Elodie came up with this fantastic DIY beauty recipe so you can treat yourself to a seasonal-themed spa day. This recipe sure does look good enough to eat, but just this once, make sure the pumpkin goes on your body, not in it!
Whats your favourite way to use pumpkin? Let me know in the comments below!