Do you have pumpkin fever too, (along with most everyone else right now?)? Well good news…I have assembled some great pumpkin-containing recipes for you in this post. Friday is one of my favorite days, where I post new recipes for you that I’m trying out, so you can grab the ingredients and check it out for yourself over the weekend.
The Glowing Green Smoothie is the foundation of the Beauty Detox Lifestyle, and you know I am pretty smoothie-obsessed, so I included a great Pumpkin Spice Smoothie that everyone will love- even your not so healthy boyfriend or your picky kids!
There’s also a Caffeine Free Pumpkin Spice Latte, My “Pumpkin” Ginger-Kabocha Squash Stew and my Crispy Crust Pumpkin Pie Recipe that first debuted along with tons of other tasty recipes in The Beauty Detox Power!
Let’s dive right into the recipes…
Beauty Detox Pumpkin Spice Smoothie
This seasonal smoothie is something that you can easily add to your routine. This is a great option for a midday snack, a light lunch on the go, (especially if you are planning on having an early dinner), or even a post dinner dessert.
If you have a sweet tooth and need a light but satisfying way to calm the cravings, then I highly recommend you get your blending going today!
Try this instead of a usual cacao/dark chocolate-flavored treat.
Beauty Detox Pumpkin Spice Smoothie
Ingredients
- • ½ cup pumpkin puree freshly cooked preferred or from a carton
- • 1 cup unsweetened almond milk
- • 1/2 Tbs. pure maple syrup or coconut nectar more or less to taste
- • 1/2 tsp. gluten-free alcohol-free pure vanilla extract
- • 1/4 tsp. cinnamon
- • 1/8 tsp. nutmeg
- • 1/8 tsp. allspice
- • 1/2 tsp. freshly ground ginger
- • 1 frozen organic banana
Instructions
- Blend all ingredients until smooth.
Tried this recipe?Let us know how it was on Instagram!
Caffeine Free Pumpkin Spice Latte
If the lines out the door of Starbucks everywhere are any indication, then a lot of us are hot drink obsessed, (including yours truly!). Well this little goodie has all the flavor of a latte without the caffeine-packed espresso!
This beverage is not only way less sugar then traditional lattes, it is totally caffeine free and has the benefits of these spices which are used in Ayurveda for some astounding health-enhancing properties. Great to enjoy any time!
Caffeine Free Pumpkin Spice Latte
Ingredients
- 2 Tbs. pumpkin puree the easiest way to get this is from an organic carton, sourced at a health market- or increasingly "regular" markets
- 1 cup unsweetened almond or coconut milk
- 1/4 tsp. cinnamon
- 1/8 tsp. ginger
- 1/4 tsp. allspice
- 1/4 tsp. nutmeg
- 1 Tbs. pure vanilla extract
- 1 Tbs. coconut nectar to sweeten
Instructions
- Heat the pumpkin and spices: In a small saucepan over medium heat, Stir constantly.
- Stir in the coconut nectar.
- Warm the almond/coconut milk in another small saucepan: Whisk in the almond/coconut milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
- Blend the almond/coconut milk with the pumpkin mixture: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
- Serve immediately.
Tried this recipe?Let us know how it was on Instagram!
Metabolism Enhancing Ginger-Kabocha Squash Stew
A little insider tip for this stew: When cooking the kabocha I recommend cooking it whole and then slicing it. It’s such a arm wrestling struggle that I prefer to feel really peaceful when I’m cooking and avoid these kind of experiences altogether!
This squash is beautiful for your skin, (see our blog on pumpkin’s benefits!). The ginger in this stew is a perfect complement to the kabocha, thanks to its warming, metabolism-enhancing properties.
You can pair your stew with a salad. Sometimes I even like to just throw a bunch of greens on top of the stew so they wilt in and I eat them together.
Metabolism Enhancing Ginger-Kabocha Squash Stew
Ingredients
- 1 medium kabocha squash
- 1 ⁄2 cup low-sodium vegetable broth plus 6 cups
- 1 cup sliced white onion
- 2 medium cloves garlic peeled and minced
- 2 cups thinly sliced carrots
- 2 cups thinly sliced zucchini I cut them into half-moons for this recipe
- 1/3 cup thickly sliced fresh ginger
- Sea salt to taste
- Freshly ground black pepper to taste
Instructions
- Adjust the racks in the oven so that the middle rack will accommodate the whole kabocha squash. Preheat the oven to 350°F. Cut several 2-inch slits in the kabocha squash and place on a baking sheet.
- Roast the whole kabocha squash in the oven for 30 minutes to soften. Yep, that’s right. Throw her in completely whole!
- Remove the squash from the oven to a large plate and allow it to cool. Once the squash has cooled, cut it in half and remove the seeds. Next, remove the rind and cut the flesh into 2-inch cubes. Set the squash cubes aside.
- Heat the 1⁄2 cup of the vegetable broth in a large pot over medium-high heat. Add the onions and garlic and cook for 1 minute. Next, add the carrots and zucchini and cook for about 3 minutes.
- Add the remaining 6 cups vegetable broth, the ginger and the reserved squash cubes. Bring the stew to a boil, reduce the heat to medium-low and simmer, covered, for 30 to 40 minutes. Remove the ginger with a slotted spoon, add salt and pepper to taste, and serve.
Tried this recipe?Let us know how it was on Instagram!
Crispy Crust Pumpkin Pie
I consider this crust to be a masterpiece, if I do say so myself! It’s 100% properly Beauty Food Paired, gluten free and crispy. Woohoo! I love that you can get organic pumpkin puree in cartons rather than in aluminum cans, and it really makes the filling of the pie much easier to create.
John's Crispy Crust Pumpkin Pie
Ingredients
- CRUST INGREDIENTS
- 1 ⁄2 cup coconut oil plus more for greasing the pie plate
- 1 cup brown rice flour
- 1 ⁄4 cup tapioca flour
- 1 ⁄4 cup filtered water
- 3 tablespoons arrowroot starch
- 3 ⁄4 teaspoon xantham gum or guar gum
- 1 ⁄2 teaspoon sea salt
- PUMPKIN FILLING INGREDIENTS
- 11 ⁄2 cups organic pumpkin puree from a carton
- 3 ⁄4 cup unsweetened coconut milk
- 1 ⁄4 cup brown rice flour
- 1 ⁄3 cup coconut nectar or maple syrup
- 2 tablespoons tapioca starch
- 1 teaspoon stevia
- 1 tablespoon Ener-G Egg Replacer mixed with 1⁄4 cup very hot filtered water
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder 1 teaspoon ground cinnamon 1⁄2 teaspoon xanthan gum
- 1 ⁄2 teaspoon sea salt
- 1 ⁄2 teaspoon ground nutmeg
Instructions
- Preheat the oven to 400oF. Lightly grease a 9-inch glass pie plate with coconut oil.
- Combine all the crust ingredients in a food processor and process until well blended. Press the dough into the sides of the pie plate. Cover the pie plate and place it in the fridge to let it set while you work on the pumpkin filling.
- Combine all the pumpkin filling ingredients in a large mixing bowl. Beat with an electric mixer until the pumpkin filling is smooth and creamy. Stop and scrape down the sides of the bowl, if necessary, to incorporate all the dry ingredients.
- Pour the pumpkin filling into the prepared pie plate and spread it out evenly, smooth- ing it with a spatula or a spoon. Pour some love in, as well, which is essential for baking.
- Bake the pie in the center of the oven for 10 minutes. Lower the oven temperature to 350°F and continue to bake for an additional 45 minutes, or until the pie is firm but still gives a little when lightly touched.
- Transfer the pie to a wire rack to cool completely. Once the pie is cool, cover and chill it in the refrigerator for at least 4 hours to achieve the best taste and texture. Chilling the pie overnight is even better.
Tried this recipe?Let us know how it was on Instagram!
I hope you are inspired to go out this weekend and create some of these delicious and healthy pumpkin inspired recipes! Happy Blending!
Love,
Kimberly
Hi Kimberly. All of these recipes sound great!! I wanted to know your thoughts. Could I use the pumpkin raw instead of roasting it for the Beauty Detox pumpkin spice smoothie? Thank you in advance for your guidance. ;-)
I’m curious about this too! I suspect it wouldn’t be as sweet (which I’m ok with) but wonder if it could be overly starchy?
Hi Stephie! Raw and cooked pumpkin are both relatively low in starch, but I recommend using cooked pumpkin for this recipe, which will make it easier to blend and digest! If you try this recipe with raw pumpkin, let me know how it goes! I’m sure it will be delicious, too ;)
Hi Natalie! I recommend using freshly cooked or pureed pumpkin for the smoothie, which will make it easier to blend and to digest. Hope this helps! xx
Just made the squash soup and it was delicious. Thank you! I used butternut squash (saved the seeds and tossed them with evoo, salt, pepper and garlic powder and baked for 10 minutes-yum!) added 1 tablespoon of turmeric to the soup at the end. So good!
Hi Gia! I am so happy you enjoyed it! :)
Can I just put pumpkin purée on my face
Hi Kathy! I actually have a recipe that uses pumpkin purée, along with some other amazing ingredients, for an amazing skin mask! You can find it here: https://mysolluna.com/blog/2014/02/25/easier-way-create-homemade-mask-glowing-skin/.
HI Kimberly!! Thank you for these amazing pumpkin recipes!! I just made the smoothie and its so delicious!! I can’t wait to make the milkshake and pumpkin pie!!!
Thank you!!
Jennie
I also just made the smoothie and it’s mmm-mmm!!
The latte is also ace and I’ll make the pie soon, might need another pumpkin…
Love to see my Beauties using my recipes! Sending you lots of love Stacey! Xo