We hope you’re settling into the fall season nicely (i.e. eating all the comfort foods and pumpkin everything). The weather has been perfect for our favorite seasonal recipes so we wanted to share them with you all. It was hard to narrow it down, but these three are guaranteed to make your belly happy and make your house smell like Thanksgiving.
One Bowl Greek Yogurt Pumpkin Bread
Author: Running with Spoons
Yields: 1 Loaf/12 Slices
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1/4 cup plain 2% Greek yogurt
- 6 Tbsp coconut palm sugar*
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/4 cup whole wheat pastry flour
- 1/3 cup chocolate chips
- Preheat your oven to 350ºF (176ºC), and lightly grease a 9 x 5 loaf pan.
- In a large mixing bowl, lightly beat the eggs until the yolks break apart. Whisk in the pumpkin, yogurt, sugar, vanilla, spices, baking soda, and salt, mixing until smooth.
- Slowly spoon in the flour and gently stir it in until just combined. Fold in the chocolate chips.
- Pour the batter into the prepared loaf pan, spreading it out even, and top with a few extra chocolate chips. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely.
Clean Eating Pumpkin Pie
Author: The Gracious Pantry
Yields: 2 Pies or 24 Mini’s
- 2 cups prepared pumpkin
- 1/2 cup honey
- 4 large egg whites, room temperature
- 1 1/2 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. ground cloves
- 1 1/2 cups milk (dairy or non-dairy)
- Combine all ingredients in a large mixing bowl, and mix thoroughly.
- Pour mixture into pie crusts. (We used the Pillsbury crust from the store)
- Bake at 425 degrees F. for 15 minutes.
- Reduce oven temperature to 350 degrees F. and bake for 45 additional minutes.
- 2 cups vegetable stock
- 2 cloves garlic, peeled and minced
- 1 carrot, peeled and diced
- 1 Granny Smith apple, cored and diced
- 1 medium (uncooked) butternut squash*, peeled, seeded and diced
- 1 sprig fresh sage
- 1 white onion, diced
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly-ground black pepper, or more to taste
- 1/8 teaspoon cayenne, or more to taste
- pinch of ground cinnamon and nutmeg
- 1/2 cup canned (unsweetened) coconut milk
- optional garnishes: extra coconut milk and a sprinkle of cayenne pepper (or smoked paprika)
- Add vegetable stock, garlic, carrot, apple, butternut squash, sage, onion, salt, pepper, cayenne, cinnamon and nutmeg into a slow cooker. Toss to combine.
- Cook for 6-8 hours on low, or 3-4 hours on high, or until the squash is completely tender and mashes easily with a fork. Remove and discard the sage. Stir in the coconut milk.
- Use an immersion blender to puree the soup until smooth. (Or you can transfer the soup in two batches into a traditional blender, and puree until smooth, being very careful when working with the hot liquid.) Taste, and season with additional salt, pepper and cayenne if needed.
- Serve warm, with optional garnishes if desired.
*Gimme Some Oven photo*
Be sure to let us know your thoughts if you make any of these recipes and share any of your favorite recipes with us.
Happy baking, Hoppers!