If you know me, then you probably know that I love pumpkin-flavored foods and beverages. In fact, over the past few years, I’ve been sharing my favorite pumpkin recipes here on the blog—pumpkin spice custard, pumpkin pancakes, pumpkin chocolate chip brownies, etc. But rather than have you scroll through years of posts, I thought it would be fun to put together my top 5 pumpkin recipes—just in time for you to try this Thanksgiving.
First off, two of my favorites are pumpkin spice custard and pumpkin coconut paleo custard. For a while, my favorite way to enjoy the pumpkin spice custard was in combination with paleo custard, so much so that I usually made them together. Finally, I decided to combine the two recipes into one and pumpkin coconut paleo custard was born.
Both of these custards are great served hot or cold; however, I prefer it cold. The only sweetener used is raw honey, and I don’t use very much. Both of these desserts are good for you—they’re packed with protein, healthy fats, and some healthy carbs.
Give one or both a try, and let me know what you think!
My third go-to pumpkin treat is perfect pumpkin pancakes. For me, simply enjoying pumpkin around Thanksgiving and Christmas is not enough. I like incorporating it into desserts, main dishes, and smoothies as often as I can.
And so a while back I started experimenting with pumpkin pancakes, and I have to say, they’re delicious. Unlike regular pancakes, they’re gluten- and grain-free. They have quality protein and no refined sugar. When it comes to pancakes, these are pretty healthy, and they taste amazing. Not only that, but they’re super easy to make.
My fourth pumpkin indulgence is gluten-free pumpkin oatmeal cookies. These cookies are a great way to enjoy pumpkin without all of the sugar that typically accompanies it. In fact, these cookies really aren’t cookies in the traditional sense, but they’re more the opposite, with no refined sugar and only a little bit of pure maple syrup. And the best part—they still take great.
With these cookies, I also like to add some essential oils to the mix. Using certified gluten-free oats, I take extra measures to prepare them properly by soaking them overnight to make them easier to digest. After the oats have soaked, I add a combination of essential oils*.
*Use only pure, therapeutic grade essential oils that are okay for ingestion. Do NOT use store bought oils.
And last but not least, pumpkin chocolate chip brownies! I love brownies, and you know I love pumpkin, so this is one dessert I go back to again and again. Plus, it’s super easy to make—pour all ingredients into a bowl, mix them together, and bake—and it’s a much healthier option when it comes to those sweet indulgences.
These brownies are gluten-free, grain-free,and low sugar. The only dairy used is butter, but you can easily substitute ghee or coconut oil for a wonderful dairy-free version.
I’ve served these a number of times at parties, and they always go fast, so I’m sure you’re going to enjoy them. Give them a try and let me know what you think!