3 Easy And Delicious Pumpkin Recipes You MUST Try

Pumpkin is one of the many fall favorites. They’re not only tasty but also very nutritious. If you want to know more about the health benefits of pumpkin, check out “7 reasons why you should eat pumpkin and pumpkin seeds”

Take advantage of this seasonal delight by enjoying these delicious and easy pumpkin recipes or simply enjoy sprouted pumpkin seeds as a snack.

1. Thai Pumpkin Curry with Citrus Notes (Vegan/Gluten-Free)

This vegetarian curry offers an array of bright colors – orange, yellow, and red – infused with citrus accents. You’ll love the delicious taste of this curry, as well as its healthy combination of vegetables, including pumpkin or squash, yam/sweet potato, carrots, yellow bell pepper, and cherry tomatoes. Makes a perfect vegetarian Thanksgiving recipe, but is equally yummy any time of the year. ENJOY!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes


  • 1/2 small pumpkin (or substitute 1 acorn squash, butternut, or any other orange squash except spaghetti)
  • 1 small or 1/2 large yam or sweet potato, peeled and cubed
  • 1-2 medium carrots, cut into thick slices
  • 1 yellow bell pepper, cut into bite-size pieces
  • 1 cup cherry tomatoes
  • 1/2 can chickpeas, drained
  • 2 Tbsp. grated orange rind

Curry sauce:

  • 3-4 cloves garlic
  • 1-2 fresh red chillies (or substitute fresh green chilies, OR 1-2 tsp Thai chili sauce)
  • 1 can coconut milk
  • 1 tsp. tamarind paste (or substitute 1 Tbsp. lime juice)
  • 2+1/2 Tbsp. soy sauce (use wheat-free soy sauce for gluten-free diets)
  • 1 Tbsp. brown sugar
  • juice of 1/2 lime
  • juice of 1 medium orange
  • 1/2 tsp. turmeric
  • 1 Tbsp. rice vinegar (or substitute apple cider vinegar)
  • 1 Tbsp. ground coriander seeds, 1 Tbsp. ground cumin, and 1 tsp. fennel seed
  • 1/3 purple onion, sliced


  • handful of fresh basil leaves
  • optional: 1 Tbsp. roasted pumpkin seeds and a few nasturtium flowers (or other edible flowers)


  1. To make the curry sauce, place all sauce ingredients together in a food processor (or blender if you don’t have a processor). Process well. Set aside.
  2. Prepare pumpkin or squash by cutting it open and scooping out the seeds with a spoon. Either save the seeds for roasting or discard. Cut the pumpkin/squash into cubes, slicing off the skin. You will probably only use 1/3 to 1/2 a pumpkin for this recipe (save the rest in the refrigerator for cooking later).
  3. Prepare the rest of the vegetables plus the orange rind.
  4. Place the pumpkin (or squash), yam, and carrots in the wok/frying pan together with the curry sauce over medium-high heat. Stir well.
  5. When the curry begins to boil, reduce heat to medium, stirring occasionally. Allow to simmer for 6-8 minutes, or until vegetables have softened.
  6. Add the bell pepper, cherry tomatoes, chickpeas, and orange rind, stirring to incorporate. Simmer for 2 more minutes.
  7. Do a taste test for salt and spice. If not salty enough, add a little more soy sauce. If not spicy enough for your taste, add more fresh chili (or chili sauce). If too sour, add a little more sugar.
  8. To serve, scoop into a large serving bowl, or portion out on individual plates. Sprinkle with fresh basil leaves and pumpkin seeds, then top with several nasturtium flowers (if using). Serve with plenty of Thai jasmine rice (white or brown), and enjoy this colorful and fragrant Thai dish!

raw-pumpkin-pie2. Perfect Pumpkin Pie (RAW)

This super light (low GI) pumpkin pie sets up beautifully and is the perfect texture. I will be making this new creation for my family for Thanksgiving and Christmas this year and so can you!
Grain free, Gluten Free, Wheat Free, Dairy Free, High GI Sugar-Free, Preservative Free, Additive Free, Junk Free, Low Nuts, Guilt Free and made with love!

Serving Size: 12 Yield: 9 Inch Pie Ingredients

For the crust:

  • 2 Cups (203g) Cashews or Macadamia nuts
  • 1 Cup (116g) Pecans
  • 1/4 Cup (38g) Coconut Palm Sugar
  • 4 Pieces (58g) Dates, (Pitted, chopped)
  • Pinch Cayenne Pepper
  • 1 tsp (3g) Ground Cinnamon
  • 1/8 tsp High Mineral Raw Salt

For the Filling:

  • 2 + 1/2 Cups (375) Butternut Squash
  • 1 Cup (226g) Pumpkin Seed Milk, (See instructions)
  • 1/2 Cup (110g) Irish Moss Gel, (See instructions)
  • 1/2 Cup (178g) Coconut Nectar
  • 1/4 Cup (73g) Coconut Butter
  • 3/4 Cup (165g) Coconut Oil
  • 1 tsp (5g) Ginger Juice, (or substitute 2 tsp ginger powder)
  • 2 tsp (12g) Vanilla Extract
  • 2 tsp (8g) Ground Cinnamon
  • 1 tsp (1g) Nutmeg powder
  • 1/4 tsp (1g) Cloves
  • 1/8 tsp Tumeric
  • 2 Tbsps Lecithin (Non-GMO)
  • 8 Drops Vanilla Liquid Stevia
  • 1/4 tsp (2g) High Mineral Raw Salt

For the Pumpkin Seed Milk:

  • 1/2 Cup Pumpkin Seeds
  • 1 Cup Filtered Water

For the Irish Moss Gel:

  • 1/4 Cup (40g) Irish Moss (Unsoaked), (Soaked overnight, or for 8 hours in 4 Cups water, rinsed well)
  • 1 Cup Filtered Water


Start with the crust. Using a food processor, combine all of the ingredients until a crust like texture comes together. You should be able to pull it apart. Prepare a 9 Inch removable bottom (high sided) pie tin, and press crust into the bottom and up the sides of the pie tin. Set aside.

2. Moving to the filling.  Start by making your pumpkin seed milk by blending your pumpkin seeds and water together in a blender for about a minute.  Strain the mixture and use just the milk.  In a high-speed blender, blend all ingredients except the coconut oil and lecithin until well incorporated and smooth.

3. Add the coconut oil and lecithin and continue blending until creamy and smooth.

4. Pour pumpkin pie batter into the prepared crust and place into the freezer for up to 4 hours to set up. Transfer to the fridge overnight to continue setting up before serving. This is a deliciously aromatic and creamy, yet light pumpkin pie that is best eaten fresh (within 2 days of making it.)

5. This raw pumpkin pie is made with fresh whole food ingredients and should be eaten right away. Fresh pumpkin has a limited ‘shelf life’, and this pie will store well in the fridge for up to 2 days, but unlike other cheesecakes and pies, does not store well long-term in the freezer. Make – eat – enjoy!

6. To make the Irish moss In a high-speed blender, blend Irish moss and water until well incorporated and smooth. Place in the fridge for at least 3 hours, or until set up (firm to the touch) to use in this recipe.

Pumpkin-Oatmeal-cookie3. Pumpkin Oatmeal Cookies (Vegan)

Prep time: 15 minutes

Cooking time: 32 minutes

Makes 4 dozen cookies

These are soft out of the oven, but as they cool they are nice and chewy. They are a serious crowd pleaser, for crowds with taste buds.


  • 2 cups almond flour
  • 1 1/3 cups rolled oats
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1 2/3 cups sugar
  • 2/3 cup coconut oil
  • 2 tablespoons molasses
  • 1 cooked pureed pumpkin
  • 1 teaspoon vanilla


– 1 tablespoon ground flax seeds
– 1 cup walnuts, finely chopped
– 1/2 cup raisins or chocolate chips


Preheat oven to 350. Have ready 2 greased baking sheets.
Mix together flour, oats, baking soda, salt, and spices.
In a separate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins (or chocolate chips)

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

Remove from oven and get cookies onto a wire rack to cool. These taste best when they’ve had some time to cool and set. They taste even better the next day!

Check out some more amazing pumpkin recipes below



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