Top Pumpkin Recipes You Must Try For Autumn
Perhaps it's because there's no end to what you can make with the sweet and savoury squash. Pumpkin muffins, pumpkin curry / soups, pumpkin pie — if it has pumpkin in it, you can be sure the dish will be good. From breakfast to dessert — and everything in between! — these recipes will have you running to the kitchen.
Photo: Vanilla and Bean
Smooth, creamy, hearty and warming, this pumpkin porridge is quick and easy to make for breakfast. Did we mention it's also vegan and gluten-free?
2. PUMPKIN PANCAKES
Photo: What Should I Eat For Breakfast Today
These pumpkin pancakes are made with rice flour, so it has a specific flavour and texture, top them with blueberries, orange or banana.3. PUMPKIN SPICED LATTE #PSL
Everyone is a fan of our nut m•lks, but have you tried blending our Vanilla Nutm•lk with a handful of ice, a chopped banana, a shot of pumpkin syrup and a sprinkle of cinnamon on top? A totally delicious pumpkin spice smoothie and ready in 2 minutes!
4. NO BAKE PUMPKIN PROTEIN BARS
Photo: The Big Mans World
These healthy pumpkin bars are thick and chewy. Packed with protein and naturally sweetened, this quick and easy recipe is naturally gluten-free, vegan, paleo, dairy free and grain free! Oh, and no baking involved!
Photo: Lazy Cat Kitchen
Pumpkin hummus is actually way less fussy to make than the classic version. Despite much less effort, this beautiful dip is creamy and extremely addictive. Adding chilli flakes compliments the pumpkin's sweetness and the tahini's nuttiness so well.
Photo: Half Baked Harvest
Yes, just pumpkin and flour. Simple as that and you don't even need to add water. The pumpkin sauce acts as the magical binding ingredient and leaves you with the perfect pumpkin pasta every single time. And everyone - this pumpkin pasta is like no other you've ever had... One, it's REAL pumpkin pasta, and two, balsamic brown butter sauce.
Photo: Chloe Palmer
ONE BATCH MAKES: 24 x 15g ENERGY BALLS
FOR THE INSIDE:
200g Dates
100g Cashew Nuts
50g Chia Seeds
8g Maca Choc (maca, lucuma, banana and cacao powder)
8g Coconut Oil
4g Pumpkin Spice Mix
FOR THE OUTSIDE:
150g Desiccated Coconut
12g Chia Seeds
12g Maca Choc
METHOD:
- START WITH THE OUTSIDE: WHIZZ THE DESICCATED COCONUT, CHIA SEEDS AND MACA CHOC IN A MIXER FOR 20-30 SECONDS. PUT ON A PLATE OR FLAT SURFACE!
- SEPARATELY, BLEND THE DATES AND THE CASHEW NUTS AND SLOWLY ADD IN THE REST OF THE INGREDIENTS. KEEP WHIZZING FOR A COUPLE OF MINUTES UNTIL THE MIXTURE FORMS A DOUGH.
- MEASURE OUT 15g AND ROLL INTO BITE-SIZED BALLS.
- PLACE THE BALL ON THE PLATE WITH THE OUTSIDE MIXTURE AND COAT THE BALL.
-
BEST SERVED FRESH BUT YOU CAN STORE THEM IN THE FRIDGE FOR UP TO 3 WEEKS!
Photo Credit: Joseph Gonzalez
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