Lori Zimmer

Six Yummy Organic Pumpkin Recipes You Can Make for Thanksgiving!

by , 11/19/13
filed under: DIY, gallery, Sustainable Food
DIY, pumpkin, organic recipes, pumpkin shake, pumpkin butter, pumpkin pudding, pumpkin soup, pumpkin pasta sauce, roasted pumpkin seeds

Photo ©Stuart Spivak

Pumpkin Pudding

Pumpkin pie is a seasonal favorite, but a healthy crustless alternative – pumpkin pudding - is just as good. Not to mention super easy to make! Mix an 8 ounce container of low fat vanilla yogurt, 1 cup canned pumpkin, ¼ teaspoon nutmeg and ¼ teaspoon cinnamon and then chill and serve!

DIY, pumpkin, organic recipes, pumpkin shake, pumpkin butter, pumpkin pudding, pumpkin soup, pumpkin pasta sauce, roasted pumpkin seeds

Photo ©kirinqueen

Pumpkin Butter

You can enjoy yummy pumpkin puree butter year round by making your own in a crock pot! You’ll need to fill the pot with 7 cans of pumpkin, 2 tablespoons of cinnamon, 1 teaspoon cloves, ½ teaspoon of allspice and 3 cups sugar. Slow cook it on low for around 8 hours to thicken it up. Chill and spread on everything! Or can it and give it as gifts, or a treat for your own family year round.

DIY, pumpkin, organic recipes, pumpkin shake, pumpkin butter, pumpkin pudding, pumpkin soup, pumpkin pasta sauce, roasted pumpkin seeds

Photo©jaxzin

Sweet and Spicy Seeds

There are some things you just can’t sacrifice fresh pumpkin for – like roasted pumpkin seeds! A favorite Halloween variation from the traditional roasted salted seeds is going the sweet and spicy route. After digging out the guts of a medium pumpkin, separate and wash the seeds. Then mix 1 egg white, ¼ cup natural sugar, ½ teaspoon cayenne pepper and ½ teaspoon sea salt. Toss in the seeds and roast on a baking sheet at 375 degrees for 12 minutes.

Now that you’re armed with these savory and sweet pumpkin recipes, start introducing the vitamin-rich fruit into your family’s daily meals today!

Images via ©VegaTeam, ©avlxyz, ©Like the Grand Canyon, ©Kirinqueen, ©Jaxzin and ©Stuart Spivak

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5 Comments

  1. Pomtastic January 14, 2013 at 2:27 pm

    Thanks to you I just make the best Pumpkin Soup I\’ve ever had . I sauteed the onion in butter then I used 1 can of Pumpkin and I added Cinnamon, Ground Nutmeg, Cloves, sugar and Vanilla Extract.

    YUMMY!
    Thank you

  2. Shauna Lacoste November 10, 2012 at 7:40 pm

    I made the soup came out super bland–was it really supposed to be 3 cups of soymilk? I managed to salvage it by adding another container of pumpkin, a bouillon cube, some carrot juice and ground ginger… but it still had a very soymilky aftertaste :P

  3. Meriwether October 22, 2012 at 1:05 pm

    It’s fall. Pumpkins are in season. USE FRESH PUMPKIN! You could make any of these year-round because the pumpkin comes in a CAN.

  4. mexican food November 2, 2011 at 7:41 am

    Pumpkin is great with pasta, so I’ll be trying that recipe. I wonder why we don’t use it more – pumpkin fajitas, anyone?

  5. Green Joy October 14, 2011 at 2:34 pm

    These are recipes I will definitely try out. I think I’ll make my mom some of that creamy soup and pudding. Thanks for these!

    Juan Miguel Ruiz (GreenJoyment)

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