Below are a few healthy fall recipes that contain pumpkin puree.
Pumpkin Hummus
If you don’t need enough for a small gathering, just cut the ingredient amounts in half.
Ingredients
3 ½ cups chickpeas
30 ounces pumpkin puree
10 ounces lemon juice
2/3 cup virgin olive oil
1 cup tahini paste
6 cloves garlic finely minced
1 tsp cinnamon
1 tsp nutmeg
1 tsp allspice
2-3 tsp of salt
Directions
1. Soak chickpeas in a big bowl. Let it sit for at least one night. Drain and rinse them.
2. Boil water in a decently sized pot with a lid. Add chickpeas and lower the heat to medium to cook them for 90 minutes or until the chickpeas are soft. Turn it off and let it cool.
3. Separate the liquid from the chickpeas and set aside to blend with the beans in a blender. Add the ingredients but salt and whip smooth while using the leftover liquid to achieve the texture. Add salt until flavor!
Pumpkin Fettuccine Alfredo
Ingredients you will need are below. If you don’t need enough for a small gathering, cut the amounts in half.
Ingredients
1 pound whole wheat fettuccine
2 heaping tablespoon organic butter
2 tbsp flour
4 garlic cloves minced finely
1 tsp finely minced rosemary – leave some aside for topping
4 cups milk
4 ounces Shaved Parmesan
1 cup pumpkin puree
1 dash red pepper flakes
¼ tsp ground cinnamon
½ tsp sea salt
Ground black pepper – fresh
Directions
1. Boil the pasta
2. Heat and butter a large pan. Whisk flour until golden and add garlic. Whisk in pepper flakes, rosemary and milk until it browns.
3. Add ingredients with spices last. Whisk until it’s a thick sauce.
4. Add drained pasta to the sauce and stir.
5. Top With addition rosemary, and shaved parmesan
Pumpkin Shake
Ingredients
1 cup pumpkin puree
2 bananas
½ cup plain Greek low-fat yogurt
½ cup plain almond milk
2 tbsp whey protein
2 tsp organic honey
2 tsp chia seeds
1 tsp pumpkin pie spice
2 cup ice
