7 Easy and Tasty Pumpkin Recipes to Make This Autumn | Nourish
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7 Easy and Tasty Pumpkin Recipes to Make This Autumn

Posted: Thu, 20 October 2016, 09:39

After writing my previous post on Autumnal soup recipes, I went a bit pumpkin mad and used up every pot, pan, mixing bowl and kitchen aid to create a multitude of pumpkin related foodie creations.

Whilst I’m the first to admit my food photography is not up to scratch, I couldn’t resist sharing the pumpkin love (and poor quality photos!) with you all.

So why pumpkin you may ask?

Well besides it being in season right now, pumpkin is very versatile with its flavour and texture, making it an amazing ingredient to use in cooking, baking, puddings, dips, spreads and so on.
It’s wonderful roasted, baked, sauted, pureed and added to sweet and savoury dishes. It can be disguised into many dishes, making it easy to sneak in that extra veggie portion here and there.

Pumpkin is also jammers packed with vitamins, minerals, fibre and antioxidants, most noticeable from its beautiful golden orange colour.

So let us fully embrace Autumn with the autumnal flavours of pumpkin and pumpkin spice in these Pumpkin recipe ideas!

No. 1 - Vegan Pumpkin Pasta


Choose from rice pasta, corn pasta or red lentil pasta(and use as much as you require - see packet for guidance)
1 tablespoon of coconut or olive oil
2 cloves of garlic, minced
1 shallot, minced
1 heaping cup of organic pumpkin puree*
¾ cup of vegetable broth (I used Marigold Bouillon)
¼ teaspoon of nutmeg
¼ teaspoon of chili powder
2 tablespoons of unsweetened almond milk
Sea salt and Pepper to taste
1 tablespoon of fresh rosemary


Step 1: Cook pasta according to package directions.

Step 2:
While pasta is cooking, add the oil to a pan over medium heat.

Add garlic and shallots and sauté briefly until fragrant.

Step 3:
Add the pumpkin puree, vegetable broth, nutmeg, chili powder, and a few dashes of sea salt and pepper and mix through.

Allow to simmer for 8-10 minutes, stirring frequently.

Step 4:
Pour sauce mixture into a blender and add the two tablespoons of almond milk. Blend until completely smooth.
Taste test for additional sea salt or pepper. If sauce is too thick for you, thin out with an additional tablespoon of almond milk.

Step 5:
Pour sauce over the cooked pasta once drained and mix through.

Garnish with fresh rosemary.

* I made my own pumpkin puree by roasting a pumpkin and blending it up in a food processor
Here’s the link to the original recipe(with pretty photos!)

No. 2 Vegan Pumpkin Spice Almond Butter Fudge


Makes approximately 24 1-inch squares (with some additional leftover not-as-pretty edge pieces perfect for picking on)

1 cup raw unsalted almond butter
1/4 cup coconut oil(softened but not melted)
1/3 cup pumpkin puree (fresh or canned)
2 tablespoons maple syrup (or honey)
1/4 teaspoon ground cinnamon
dash of ground nutmeg
1/2 teaspoon fine sea salt
3 ounces dark chocolate


Step 1: Line a baking dish (recipe owner used a 6″ x 9″ glass bread pan) with parchment paper or plastic wrap, two pieces works so the paper can go up both sides.

Step 2: Mix all of the ingredients — except the chocolate — together in a large mixing bowl until totally mixed. It should be creamy and smooth.

Step 3: Pour the mixture into the lined dish and smooth it out with a spatula. Place in the freezer until solid, approximately 1-2 hours.

Step 4: Just before you are ready to pull the fudge out, melt your chocolate over a double boiler.

Step 5: Lift the fudge out of the pan by grabbing the sides of the parchment paper and cut it into 1-inch squares. Place the squares in a single layer onto a parchment paper lined tray or pan. Using a spoon, drizzle the melted chocolate over top of all of the fudge. Add a sprinkle of cinnamon or sea salt, if desired.

Return back to the freezer in a sealed container. This must be kept in the freezer until ready to eat.

I actually only made half the recipe, and the fudge got consumed before a final photo could be taken, so here’s a link to the original recipe for pretty pictures!

No. 3 Vegan Chocolate Chip Pumpkin Cookies


Makes 12-15 cookies

1/2 cup (105 grams) melted coconut oil
1/2 cup (100 grams) coconut sugar
6 tablespoons (86 grams) pumpkin puree
1 teaspoon vanilla extract
1 1/2 cup (190 grams) gluten free all purpose flour
1 teaspoon xanthan gum if your gf flour blend doesn't have it already
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup (90 grams) dairy free chocolate chips


Step 1: In a large sized bowl mix together your coconut oil, coconut sugar, vanilla extract, and pumpkin puree until smooth. Set aside while you mix your flour.

Step 2: In another bowl whisk together your flour, salt, baking soda, baking powder, cinnamon, and nutmeg.

Step 3: Add the flour mixture to your wet ingredients a little bit at a time until everything is combine. Fold in your chocolate chips. If your dough is too sticky to handle at this stage cover and refrigerate it for at least 10 minutes.

Step 4: Heat your oven to 350°F/180°C while your dough is chilling in the fridge and line/grease your baking sheets.

Step 5: Roll out the dough into little balls about the size of a tablespoon and place on your baking sheet. They won't spread out too much while baking so flatten them a bit after placing them down. Bake for 8-10 minutes.

Let the cookies sit on the baking tray for about 5 minutes before transferring them to a cooling rack. Since there is no egg in this recipe it needs to cool down a bit to set.

Now I should mention (whilst hiding my face in shame) that my organisational skills were not up to scratch and I may have forgotten to buy chocolate chips… so I used currants instead, which actually turned out really nicely! However the chocolate chips would indeed make these cookies even more moreish so I recommend you give it a go!

Here’s a link to the original recipe, with beautiful looking cookies full of the correct ingredients!

And here I will simply list my other favourite recipes I made during the week but didn't get a photo. I think it’s easier for you to open the links rather than me listing each recipe individually.

No. 4 - Nutrition Stripped Pumpkin Spice Granola

Nutrition Stripped Pumpkin Spice Granola - I love adding this to my morning smoothies, or just mixing it with some coyo coconut yoghurt.

No. 5 - Nutrition Stripped Pumpkin Hummus

Nutrition Stripped Pumpkin Hummus -  What would life be without hummus? I swear it goes on everything and can be made from anything!
This has pretty much been a staple in my house this week, and I foresee much more to come!

No. 6 The Pretty Bee Vegan Pumpkin Chocolate Chip Pancakes

The Pretty Bee Vegan Pumpkin Chocolate Chip Pancakes- If there was ever a pancake that should be made, this is one of them.
I used coconut sugar and coconut oil in replacement of the regular sugar and canola oil, and it worked out a treat.
It’s also a great way to sneaky in some healthy veggies into your meals.

No. 7 The Tasty K Butternut Squash Cake

The Tasty K Butternut Squash Cake-  Okay okay it’s not a pumpkin, but after watching the video to go with this recipe I threw on my shoes and ran to the local market to grab myself a butternut squash.
If scratch and sniff computer screens worked, I would have uploaded the smell of my kitchen whilst it baked for you – mmmm delicious!

I hope these recipe ideas will help spread the pumpkin love that I feel this humble vegetable so deeply deserves, and you enjoy your munchings!

If you have any questions or comments feel free to contact us via our Facebook or Twitter page!

- Emily
Twitter - @nourishstores

*Please note that while we are knowledgeable about our products and nutrition, this blog should never be a substitute for medical advice and attention

Please remember that you should always obtain the all-clear from your doctor before starting any new supplement plan or diet if you're on any medication

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