It is Halloween week and Pumpkin Season, so if there is one thing (other than warmer days) that we all look forward during this time of the year it’s some delicious pumpkin recipes.
I’ve made a selection of my favourite pumpkin recipes to share with you:
Pumpkin Pie (GF, Vegan, Refined Sugar Free)
1 1/2 cup almond meal
1/2 cup flaxseed meal
6tbsp coconut oil or ghee butter
2tbsp coconut or Brown rice syrup
1/2 cup unsweetened coconut milk
2 1/2 cups pumpkin puree
1/4 cup coconut or brown rice syrup
1 tsp green leaf stevia
1/3 cup unsweetened coconut milk
1tbsp coconut oil
2 1/2 tbsp tapioca starch
1 1/2 tsp pumpkin pie spice (ginger, cinnamon, nutmeg and cloves)
1/4 tsp sea salt.
Preheat the oven to 180C. Add the crust ingredients to a bowl and mix well. The mixture should start to stick and come together like a slightly crumbly dough. If the dough is too wet add extra flaxmeal, if it is to dry, add coconut oil. Grease the pie pan lightly with coconut oil. Press the mixture into a pie pan into a thin even crust. Add all filling ingredients to a blender and blend until smooth. Taste and adjust seasonings as needed. Pour filling into pie crust and bake for 58-65 minutes.
Stuffed Pumpkin w/ Tiger Prawns & Mushrooms (GF, Dairy free)
1 small pumpkin
200gr wild caught Tigger Prawns
1/4 cup sliced leek
1 cup coconut cream
1 cup sliced mushrooms
1 lemon juice
Infused Garlic Olive Oil
Salt and pepper to taste.
How to make it: Place the whole pumpkin in the oven to 180C for 40 minutes to soften and reserve to cool down. Mean a while add one tablespoon of infused garlic olive oil in a pan, add the Prawns and cook until tender, squeeze the lemon juice. Add the mushrooms and cook for 3-5 minutes, add the coconut cream and cook on low heat for another 5 minutes. Season with salt and leek.
Cut a circle on top of the the pumpkin and remove, with a spoon scrape all the seeds from the inside. Pour the cream inside the pumpkin, place the pumpkin top back and oven bake for another 40-60 minutes. Allow it to cool down for 30 minutes before serving. Serve with rice and vegetables.
Pumpkin Slice (V, GF)
1/2 cup coconut flour
1/2 cup almond meal or vanilla protein powder
1/2 cup nut butter or tahini
1/3 cup coconut syrup or maple syrup
1/2 cup pumpkin puree
Dash of cinnamon
Mix all the ingredients until the mixture is uniform. You can reduce the amount of sugar if using the vanilla protein powder instead of the almond meal. If the dough is too wet, add more coconut flour if it is too dry add more pumpkin pure or nut butter.
Lay the dough onto a baking tray and place it in the freezer for 30 min before slicing into squares.