"All Things Pumpkin"

I don’t know about you guys..but I get really excited for fall because I know it’s coming. What you might ask?  PUMPKIN! You could say that I qualify as a true pumpkin freak. My house…and the bathrooms at the gym…know my love for pumpkin. I don’t just like to eat it…I like to smell it…everywhere and ALL the time. To share some of my pumpkin love..i wanted to give you all a few of my favorite pumpkin yummies to try yourself. 🙂 Hopefully, these will tickle that pumpkin fancy of yours, and your taste buds, as much as they do mine. ENJOY!

Pumpkin Hummus

  • 1 (15-ounce) can organic pumpkin
  • 2 tablespoons tahini (sesame seed paste)
  • 1-2 tablespoons fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon olive oil
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1 garlic clove, choppedPlace ingredients in a food processor, and process until smooth. Spoon hummus into a serving bowl; sprinkle with roasted pumpkin seeds, if desired.

Pumpkin Spice Smoothie

Pumpkin Smoothie
  • 1/2 cup organic pumpkin puree (fresh or canned)
  • 1 scoop vanilla protein powder
  • 1 cup lite coconut milk
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon ginger
  • ice (optional)
Add all of the ingredients to your blender and blend until smooth and creamy. Serve immediately.
Paleo Pumpkin Chiliwww.thespunkycoconut.com
  • 3 cups yellow onion, chopped
  • 8 cloves garlic, chopped
  • 1 pound ground turkey
  • 2 (15 oz) cans fire-roasted tomatoes
  • 2 cups pumpkin puree
  • 1 cup chicken broth
  • 2 tablespoons honey
  • 4 teaspoons dried oregano
  • 2 teaspoons chili spice
  • 1 teaspoon chili spice
  • 1 teaspoon ground cinnamon
  • teaspoon sea salt
Directions: 1. In a large pot saute the onions and garlic in coconut oil for about five minutes. 2. Add the ground turkey and break it up with a spatula as it cooks for about five minutes. 3. Add the rest of the ingredients, stir and bring to a simmer. 4. Simmer without a lid for about 15 minutes. 5. Add more chicken broth to thin slightly if desired.
Pumpkin Pie Fudge www.purelytwins.com
  • 1 cup -8oz pumpkin puree ( fresh or organic canned)
  • 1/2 cup coconut butter that has been softened
  • 3-4 tablespoons maple syrup
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/8 teaspoon cloves


  1. Place all ingredients into a vita-mix. For the coconut butter, soften it before measuring out 1/2 cup.
  2. Blend till smooth and creamy. This works best of all ingredients are at room temperature.
  3. Pour into a 6 inch cake pan.
  4. Set in freezer or fridge for 3-5 hours, or till firm to touch.
  5. Remove and slice into your desired slices.
  6. If you have any leftovers, store in refrigerator for 5-6 days.
Paleo Pumpkin Pudding www.grassfedgirl.com
  • 1 cup fresh baked or organic canned pumpkin
  • 1 tablespoon grass-fed beef gelatin
  • 1 cup coconut milk
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons honey (8-10 drops stevia liquid)
  • 1 teaspoon vanilla extract
  • pecans for garnish * I like to add 1/2-1 scoop of vanilla protein powder in place of the honey/stevia

Directions: 1. Dissolve the gelatin in a small bowl with 3 tablespoons of water. 2. Heat the coconut milk in a saucepan then add the the gelatin mixture. 3. Stir for a few minutes and then add the pumpkin, spice, and sweetener. 4. Stir for a few more minutes until it is all warm and dissolved. 5. Put in two small bowls and put in the fridge or freezer until it is cool and set, about 20 minutes.

Bon Appetit! 🙂


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