It’s pumpkin season and there are so many fun things to make with pumpkin. Try a new variety of pumpkin or winter squash and have fun with it. Kabocha and Red Kuri are sweet ones and good to try in these recipes.
- Preheat oven to 450F
- Cut squash in half lengthwise. Remove seeds. Coat flesh lightly with coconut oil. Place cut side down on baking sheet. Roast for 30-40 minutes.
- Allow to cool. Scoop flesh out and place in bowl.
- Puree or use as desired.
Pumpkin Spice Cupcakes
- 1 cup cooked Kabocha squash
- 12 large medal dates, halved & pitted
- 1/2 tsp. baking soda
- 1/2 c. coconut oil, melted
- 2/3 c. coconut milk
- 1 tbsp. fresh ginger, grated
- 2 large eggs
- 1 3/4 cups all purpose gluten-free flour
- 1 1/2 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/4 tsp. allspice
- 1/2 tsp. sea salt
- Preheat oven to 350F.
- Place dates and baking soda in a small bowl. Pour enough hot water to cover and let sit for 10-15 minutes, until they soften.
- Meanwhile, in a medium mixing bowl, combine dry ingredients - flour, baking powder, cinnamon, allspice and sea sat.
- Strain the dates and place in high-powered blender. Add the squash, coconut oil, coconut milk, and ginger. Blend until smooth.
- Add eggs and blend until combined.
- Pour wet mixture slowly into dry ingredient mixing bowl. Mix until well-combined and you have a nice thick batter.
- Fill each cupcake liner 3/4 of the way. Cook for about 20 minutes, until center of cupcakes comes out clean. Remove from oven and allow to cool.
Pumpkin Spice Smoothie
- 2 tbsp. of chia, hemp or flax seeds or 2 tbsp whey protein powder*
- ½ - 1 ripe banana
- ½ cup organic pumpkin puree
- 1 handful of fresh or frozen baby spinach, romaine lettuce, or kale
- ½ tsp. pumpkin spice (blend 1 tsp., cinnamon, ½ tsp. ginger, ¼ tsp. allspice, ¼ tsp. nutmeg)
- ½ cup of coconut milk (or ¼ coconut crème)
- 1-2 cups filtered water, as needed/desired.
- Place all ingredients (*except whey protein, if using) in a blender.
- Add desired amount of water, and blend at high speed until smooth.
- Add whey protein powder and blend lightly to stir in.
With the extra coconut milk/crème, you can make Cardamom-Infused Coconut Whipped Cream and double the yum factor!
Pumpkin Spice Latte
- 2 tbsp. pumpkin puree
- 1/4 cup canned coconut milk + 3/4 cup water or 1 cup of milk of your choice
- 1 tsp. pumpkin spice
- 1/2 tsp. coconut palm sugar
- 1/2 tsp. vanilla
- 2 tsp. (or 1 tea bag) roasted dandelion tea or rooibos tea
- 1 - 3 tsp. coconut oil
- 1 dollop of coconut creme (optional)
- In a small saucepan, heat pumpkin puree, coconut milk + water, pumpkin spice, palm sugar, and vanilla in a small saucepan. Bring to a slight boil and simmer for 1-2 minutes.
- Add another cup of water and tea. Simmer and steep for 10 minutes.
- Pour into mug.
- Add coconut oil and coconut creme, as desired.
Note: (You can double or triple recipe and store extra in fridge for 3-5 days.)
Maria Quintana-Pilling is a local mom and founder of UrbanSpice Nutrition. She is a certified nutrition consultant and natural chef, specializing in digestive and women’s health issues. She loves to help women get the right food on the table so that women and their families thrive. She provides private nutrition counseling, detoxes and cooking classes.