12+ Healthy Pumpkin Recipes for Fall

I know it's still August... but the weather is starting to turn already and I'm way more interested in Chai tea and slippers than I have been in months.... I really don't want summer to be over because I know I wont be getting out on my Paddle board nearly as often, especially if I don't get a wetsuit or something to keep me warm in the fall months! 

We are heading out on what could be our last camping trip of the season this weekend and rain is predicted.... but we will make the best of it and try to get some Paddle Boarding in as well!   

I thought I'd share some healthy Pumpkin Recipes to get you inspired for the coming grey months and school days.  I'm looking forward to making a batch of Pumpkin Scones soon, I know how much the boys love them.  

I hope make these last few Day's of August count!  Fingers crossed for sunshine :)  

Pumpkin Spice Protein Balls

Curried Pumpkin Soup

Healthy Pumpkin Oatmeal Cranberry Cookies

Healthy Starbucks Pumpkin Scone Recipe

Pumpkin Butter

DIY Pumpkin Pie and Apple Pie Spice

Pumpkin Pie Shakeology

Ingredients:
¼ cup water
¾ cup unsweetened vanilla almond milk
1 scoop Vanilla Shakeology
½ cup canned pumpkin puree
1 tsp. pure maple syrup (or raw honey)
1 Tbsp. coarsely chopped raw pecans
1 tsp. pumpkin pie spice
1 cup ice

Preparation:
1. Place water, almond milk, Shakeology, pumpkin puree, maple syrup, pecans, pumpkin pie spice, and ice in blender; cover. Blend until smooth.

Pumpkin Cheese Cake

Pumpkin Cashew Cheese Dip

Pumpkin Quesadilla

Roasted Pumpkin with Shallots and Sage

Pumpkin Spice Pancakes

Pumpkin Spice Oatmeal



Guild Free Pumpkin Cheesecake Trifle 

Pumpkin Coconut Custards

Ingredients:

1 tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground nutmeg

½ tsp. fine sea salt

4 large eggs, beaten

½ cup pure maple syrup (or raw honey)

½ tsp. pure coconut extract

1 (15-oz.) can pumpkin puree

¾ cup canned coconut milk

¾ cup unsweetened almond milk

Preparation:

1. Preheat oven to 300° F.

2. Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.

3. Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.

4. Add spice mixture and pumpkin.

5. Gradually add coconut milk and almond milk; whisk to blend.

6. Pour mixture evenly into eight 6-oz. custard cups. Place cups in 13×9-inch baking pan; fill pan with 1-inch hot water.

7. Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on wire rack. Refrigerate until ready to serve.

Make your own Pumpkin Pie and Apple Pie Spices

These two Spices mixes are fairly popular especially at this time of year.  When I started making my own pumpkin scones a few years ago I learned what goes into "pumpkin pie spice" and since then I have always just made my own when needed.  But recently I wanted to make a recipe and the original called for Apple pie spice.  Because I don't have that one in my cupboard I quickly looked up which spices went into it so I could make my own and I thought I would share with you what the recipes for both actually are!

The great thing is that you can purchase your spices in bulk from the health food store and get organic spices so much cheaper this way!  

Pumpkin Pie Spice

1/4 cup ground cinnamon

2 tbsp ground ginger

2 tsp ground cloves

1 tsp ground nutmeg*

1/2 tsp ground cardamom (optional)

Apple Pie Spice

1/4 cup ground cinnamon

1 tbsp ground allspice

2 tsp ground nutmeg*

2 tsp ground ginger

1/2 tsp ground cardamom (optional)

Combine all ingredients for desired mix and blend well. Store in a small, airtight container or make ad hoc. Feel free to experiment with amounts to get a blend that works for you. I personally like lots of ginger and cloves in my pumpkin spice but some people don't like those spices as much.  

Enjoy your fall baking!