Saturday, 11 October 2014

3 Pumpkin Recipes That Will Make Your Tastebuds Sing!

If you haven't seen the soar of pumpkin recipes floating about the internet the past few weeks you must have had your eyes shut whilst reading blog posts, searching Pinterest or Instagram! Now I love me some pumpkin so I thought I would jump on the band wagon and create some yummy recipes for you all featuring the beloved squash. The great thing about adding pumpkin to your recipes is it has some great health benefits like....

Pumpkin contains Vitamin A and is rich in carotenoids.
Pumpkin is high in fibre helping to keep you fuller for longer.
Pumpkin contains high levels of Potassium so its great for refuelling after a workout.
Pumpkin is also high in Vitamin C which is thought to help ward off colds perfect for the colder weather.

With the all the goodness you get from the humble pumpkin it would be crazy not to include this yummy vegetable in your diet especially this time of year. I have three very different recipes to share today so if you like pumpkin these are for you! I actually used a can of pumpkin (for all 3 recipes!) because it had been in my cupboard for a little while waiting for me to find the perfect recipes but obviously you can use fresh ones instead if you have them which would be better as they are in season right now : )

OMG tho was insane! If you remember angel delight from your childhood then this is for you the consistency of this is exactly the same and the caramel flavour is similar if not better then the angel delight packs plus this is filled with other healthy ingredients to pack a health punch! 

(serves one large or two small)

2 small frozen bananas
1/2 frozen avocado
1/4 tin pumpkin puree
1.5 cups almond milk
1Tbsp lucuma powder
1Tbsp dark tahini
1 pack stevia (optional)


2Tbsp unsweetened desiccated coconut
1/2 Tbsp flaked almonds

Put all ingredients into a blender and whizz up until smooth. For the optional topping, add ingredients to a non-stick pan and heat until browned, pour "angel delight" into a bowl and top with coconut and almonds.


So good! This is not too cold as there is no added ice, its more like a chilled mousse and is very filling. This kept me going for hours and I cannot wait to eat it again! 

Next up is this yummy pumpkin loaf, I have been looking for a good pumpkin bread recipe for ages and finally I found one that was pretty much perfect but I did change it round a little. You can find the original here of try mine out below : )


1 cup pumpkin puree
2 eggs
1/3 cup olive oil
1/3 cup almond milk
1 1/4 cups all purpose gluten-free flour blend
1/2 cup gluten-free rolled oats
3/4 cups ginger coconut sugar (coconom)
1 teaspoons baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
2 Tbsp mixed seeds


Preheat the oven to 180°C. Lightly grease a metal loaf pan and set aside

Place the pumpkin, eggs, oil, and almond milk in a large mixing bowl and combine until silky smooth.

In a medium mixing bowl, mix the flour, oats, sugar, baking soda, cinnamon and ginger.

Add the dry ingredients into the wet, and mix thoroughly, pour the batter into your prepared loaf pan then sprinkle with mixed seeds.

Bake for 40-60 minutes or until a toothpick inserted comes out dry and center is set. Mine only took 40 minutes but my oven is kind of weird! Allow to cool in the pan before removing to a wire rack.

Cut a slice when still warm and top with a little coconut oil...heaven!

Using coconut sugar in this recipe means it is not overly sweet, perfect for me in fact. Such an Autumnal tasting food and a great alternative to banana bread : )

Vegetarian Pumpkin, Tomato and Chilli Cheesy Delight

Finally I am going to share this dinner recipe I made with the last little bit of pumpkin puree I had left. I am not one for wasting anything that is not inedible which is how this savoury vegetarian delight came about!

(serves one)


1/2 Tbsp coconut oil
1 small red onion, diced
2 garlic cloves, roughly chopped
2 large mushrooms
4 Tbsp pumpkin puree
1/2 can chopped tomatoes
1/4 tsp cayenne pepper
salt and pepper to season

Other Ingredients:

3 medium carrots, peeled and chopped
4 broccoli florets quartered
grated cheddar cheese - optional


Add coconut oil to large non-stick pan and warm over a low heat, add onion and garlic and let them cook for a couple of minutes before adding the mushrooms.

While they cook add carrots and broccoli to a steamer and cook for 5-6 minutes.

Once the mushrooms, onion sand garlic start to brown add the pumpkin puree, tomatoes, cayenne and salt and pepper. Stir and leave to heat through while your veggies steam.

Once the veg has softened add it to the pumpkin and tomato mix then stir until all veggies are coated in sauce.

Serve with a topping of grated cheese.

Mmmmmm this was really tasty and the sauce turned out really well, it took less then 20 minutes to throw together too so perfect if your short on time but want something healthy and filling. This meal could also be vegan if you cut out the cheese, I think it would go really well with tofu if you wanted to add some protein : )


What is your favourite pumpkin recipe?


  1. I love pumpkin spiced gingerbread- delicious.

    1. Me too, this one turned out perfectly!