Pumpkins!

UPDATED OCTOBER 22, 2018:

I LOVE those pumkins! Their vibrant autumn colors and different shapes, big and small, are simply beautiful and it’s so much fun not only to cook and bake with them but also  to decorate our homes with them in the fall!  When all the kids were still at home, we would hold a pumpkin carving marathon for Halloween every year…

….and with such a large family, our porch always features quite a few masterpieces!!

What I love best about pumpkins is how perfectly they lend themselves to the culinary world. From soups to pies to custards to scones and muffins and more!

Nutritionally, they are the richest sources of plant based anti-inflammatory nutrients such as omega-3 and beta-carotene, and they are filled with fiber.

….And so without further ado, this week I bring back my favorite pumpkin recipes as well as some brand new ones that I just created for this autumn season!

Pumpkin Chocolate Chip Muffins: Moist, full of flavor, I mean, how can I go wrong with the combination of pumpkin and chocolate? It’s such a satisfying and nutritious snack for the kids to bring to a fall party!

Pumpkin Honey Ricotta Muffins: These muffins have a honey ricotta topping which blends perfectly with the rich pumpkin flavor. They are so beautiful too!

Pumpkin Cinnamon Walnut Pancakes: As delicious as they sound! What a YUMMY breakfast on a cold Autumn Sunday morning with the combination of whole grains, walnuts and pumpkin adding up to a very nutritious start to the day! Watch me make them in my jammies, first thing in the morning (oy, no make-up whatsoever…yikes!)

Hazelnut Pumpkin Oatmeal Cookies: It’s just a perfect blend of flavors, as delicious and nutritious as it sounds. These cookies are rich in fiber but completely gluten-free.

Pumpkin Goat Cheese & Pignoli Galette: Such a simple and elegant appetizer. I like to cut it into thin wedges with a cutting wheel and serve it as finger food- No need for forks here! It’s all about the pumpkin with a little sprinkle of goat cheese and pignoli (pine nuts) on top of a rustic savory galette complimenting the classic pumpkin flavor.

Apple Butternut Squash Soup: This lovely blend of apples, butternut squash and curry is just so yummy! This autumn soup is very creamy even though it is very low in fat.

Creamy Red Lentil Squash Soup: This wonderful creamy soup is a family favorite that I like to make on a cold winter night. The spices (coriander, cumin cinnamon & turmeric…Yum!) blend beautifully with the sweet flavor of the butternut squash and the red lentils.

Simply Squash: What can I say? YUM and filled with fiber! Acorn squash is so pretty too; it looks like a little mini pumpkin. Absolutely beautiful as a healthy side dish and so delicious and sweet!

Pumpkin Allspice Smoothie: This creamy smoothie has a delicious blend of flavor. It just tastes just like pumpkin pie!

Marbled Chocolate Pumpkin Baked Custard: a yummy gluten-free dessert with impeccable nutrition, and so easy to make too! You throw it all in a food processor and drizzle with chocolate, and there you have it!

My latest addition are these Pumpkin Banana Date Muffins…WOW! They have no added sugar, no eggs and no dairy.

I also just created this Kabocha Squash gratin that is out of this world! Kabocha is actually not a pumpkin, it just looks like a dark green version and its texture is a cross between a sweet potato and a pumpkin. If you love pumpkin, you have to check it out!

and…of course Pumpkin Pie: I LOVE this pumpkin pie! No surprise it got rave reviews when it was featured on Good Morning America for Thanksgiving a few years ago! Also, it’s a gluten-free option for Thanksgiving.

Bon appétit!