131 Pumpkin Recipes Freemium

FIVE OF THE BEST PUMPKIN RECIPES EVER

ALL NATURAL PUMPKIN SPICE LATTE BLENDER PUMPKIN BREAD PUMPKIN HUMMUS PUMPKIN MOUSSE PUMPKIN MUFFINS PUMPKIN SPICE LATTE

Y I E L D : 1 S E R V I N G Method: S E R V I N G S I Z E : F U L L R E C I P E P R E P T I M E : 5 M I N 1. Add coffee through stevia to a small pot and C O O K T I M E : 5 M I N whisk until very warm (about 3 minutes).

Ingredients 2. Add to a small blender, and process until frothy, if desired, or pour straight into a mug. • 8oz brewed coffee*

• ¾ cup nondairy milk of choice 3. Top with coconut cream and sprinkle with • 2 tablespoons canned pumpkin additional cinnamon or pumpkin pie spice. • 1 tablespoon coconut butter

• 1 teaspoon pumpkin pie spice *You can use instant coffee with 8oz water, • 10 vanilla stevia drops (optional) if desired. • 2 tablespoons chilled coconut cream (optional)** **To make coconut cream, simply refrigerate a can of coconut cream or coconut milk in the fridge until hard. Once chilled, the hard part on top is the ‘coconut cream.’ Spoon off the top and add to your latte, if desired. Nutrition Information (with topping): Calories: 239| Protein: 3g | Fat: 22g | Carbs: 8g | Fiber: 4.5g | Net Carbs: 3.5g BLENDER PUMPKIN BREAD

Y I E L D : 1 4 S E R V I N G S Method: S E R V I N G S I Z E : 1 S L I C E P R E P T I M E : 5 M I N 1. Preheat oven to 325°F. Add the cashews, C O O K T I M E : 5 5 M I N eggs, egg whites, pumpkin and sweetener to a high-powered blender. Process on low, then Ingredients medium until combined (about 1 minute). Add remaining ingredients, stopping to scrape sides, • 3 cups raw cashew pieces as needed, and process for another 1-2 minutes • 4 eggs (mixture will be thick). • 1 cup liquid egg whites

• ¾ cup canned pumpkin purée 2. Line a 9-by-5-inch loaf pan with parchment • 2 tablespoons Monk Fruit paper, pour batter inside, and bake for 55 granular sweetener, or pinch stevia minutes to 1 hour, or until an inserted toothpick • ½ cup coconut flour comes out clean. • 1½ tablespoons apple cider vinegar • 1 tablespoon pumpkin pie spice • 2 teaspoons baking soda • 1 teaspoon vanilla extract • ¼ teaspoon sea salt Nutrition Information: Calories: 199| Protein: 9g | Fat: 13g | Carbs: 11g | Fiber: 2.5g | Net Carbs: 8g PUMPKIN HUMMUS

Y I E L D : 6 S E R V I N G S Method: S E R V I N G S I Z E : 1 / 6 T H R E C I P E 1. Place all ingredients into a large food P R E P T I M E : 5 M I N processor and process for 30 seconds, or until smooth. Ingredients • 1 (15.5oz) can garbanzo beans, drained • ½ cup canned pumpkin • 1 tablespoon tahini • 1 tablespoon extra-virgin olive oil • 1 tablespoon lemon juice • 2 cloves garlic, chopped • 1 teaspoon sea salt • 1 teaspoon pumpkin pie spice • 1 teaspoon crushed red pepper flakes • 1 teaspoon Swerve (optional)

Y I E L D : 4 S E R V I N G S Method: S E R V I N G S I Z E : 1 / 4 T H R E C I P E P R E P T I M E : 1 5 M I N 1. *Chill a can of full-fat coconut milk overnight, C H I L L T I M E : 2 0 M I N + being careful not to shake the can at any time.

2. Spoon out the chilled solid portion into a Ingredients blender (you will end up with a little over half a cup. Use leftover milk for another use). • 1 can chilled coconut milk* • ⅓ cup raw cashew pieces 3. Combine cashews and water and let soak for • ¾ cup boiling water 10 minutes. Rinse cashews in cold water and drain. Add to blender with the pumpkin, • ½ cup canned pumpkin sweetener, pumpkin pie spice and cinnamon. • 3 tablespoons powdered sugar Blend until smooth. substitute such as Monk Fruit or Erythritol, or stevia, to taste** 4. Place in fridge until slightly firm, portion into 4 • 1 teaspoon pumpkin pie spice servings, top with a pinch of cloves, and serve.

• ½ teaspoon cinnamon 5. **You can purchase powdered sugar • Pinch ground cloves substitute such as Swerve or Lakanto brands, or Nutrition Information: make your own by placing granulated sweetener by the same brands into a blender and Calories: 152| Protein: 3g | processing for 5 seconds until it looks like Fat: 12.5g | Carbs: 7g | Fiber: powdered sugar. Alternatively, use stevia and 1.5g | Net Carbs: 5.5g adjust the amount, as stevia is far sweeter. PUMPKIN MUFFINS

Y I E L D : 8 S E R V I N G S Method: S E R V I N G S I Z E : 1 M U F F I N 1. Heat oven to 350°F. Add the pumpkin, P R E P T I M E : 5 M I N C O O K T I M E : 1 8 M I N almond butter, eggs, sweetener, coconut oil and pumpkin spice to a bowl or stand mixer. Mix on medium-low until combined. Ingredients Add the baking powder, baking soda, and • cup canned pumpkin ½ chocolate chips, if using, and mix on low • cup creamy almond butter ½ until just combined. • 4 eggs, room temperature*

• ⅓cup Swerve Sweetener Confectioners 2. Pour into 8 silicone muffin cups about ¾ • 2 tablespoons melted coconut oil or ghee full. Bake for 18 minutes, or until an • 2 teaspoons pumpkin pie spice inserted toothpick comes out clean. • ¾ teaspoon baking powder

• ½ teaspoon baking soda 3. Room temperature eggs prevent the • 2 tablespoons sugar-free chocolate chips (optional) coconut oil from hardening*