5 Tasty ways to eat more pumpkin this fall

5 Tasty ways to eat more pumpkin this fall


It’s that glorious time of year when temperatures dip and the light zestiness of summer is replaced by warm, spicy, comforting fall flavors—like, say, pumpkin. But this season, forgo the calorie-laden Starbucks PSLand instead embrace this spectacular squash in everything from salads to stir-fries to muffins. Lucky for you, the just-published cookbook Purely Pumpkin makes it easy. Here, 5 of our favorite recipes from its drool-worthy pages. 

Pumpkin Caesar Salad With Sage Sourdough Croutons


4 (1″) slices grainy sourdough bread, cut into large cubes
4 tsp extra virgin olive oil
2 tsp dried sage
¼ tsp salt

½ c pumpkin purée
¼ c extra virgin olive oil
¼ c lemon juice
1 Tbsp Worcestershire sauce (vegan and gluten-free, if required)
¼ tsp salt

1 head romaine lettuce, torn into bite-size pieces

MORE: Your Simple 3-Day Diet Detox

1. HEAT oven to 375ºF. On large sheet pan, toss all crouton ingredients with black pepper to taste until evenly coated. Bake 5 minutes, toss, and bake until light brown and crisped, 5 to 10 minutes more. Set aside.
2. MIX all dressing ingredients in small bowl with black pepper to taste. Toss romaine with croutons and dressing. Serve immediately.

NUTRITION(per serving) 388 cal, 10 g pro, 46 g carb, 6 g fiber, 5 g sugar, 20 g fat, 3 g sat fat, 675 mg sodium

Firecracker Stir-Fried Pumpkin, Bok Choy, And Cashews


¼ c water
2 Tbsp tamari
2 Tbsp rice vinegar
1 tsp honey
2 cloves garlic, minced
1 red chile, cut into thin rounds (add less if you prefer a mild sauce)
2 tsp arrowroot flour (arrowroot starch)
1 tsp ground dried ginger
1 tsp five-spice powder

1 Tbsp coconut oil
2-3 lb creamy-fleshed pumpkin such as red kuri or butternut, peeled, seeded, and cut into 1″ pieces
1 onion, sliced
½ c whole raw cashews
1 lb bok choy, quartered

1. WHISK all sauce ingredients in small bowl. Set aside.
2. HEAT oil over medium heat in large wok or high-sided skillet (we like this one). Add pumpkin and onions; stir, cover, and continue to cook 10 to 15 minutes, stirring a few times, until pumpkin and onions are tender and beginning to caramelize. Stir in cashews. Add bok choy on top of pumpkin mixture, cover, and cook until bok choy wilts, 5 minutes.
3. STIR in sauce and cook until all vegetables are tender and sauce is glossy and thick. Serve hot with rice, quinoa, or cellophane noodles.

NUTRITION (per serving) 324 cal, 12 g pro, 43 g carb, 5 g fiber, 19 g sugar, 15 g fat, 5 g sat fat, 893 mg sodium

Classic Pumpkin Spice Latte


2 oz brewed espresso or brewed strong coffee (try Prevention’s Don’t Burn Out Roast Organic Coffee Beans)
2 Tbsp Pumpkin Spice Latté Base (see below)
1 c whole milk or milk of choice, steamed
Pumpkin spice and whipped cream, for serving (optional)

In warm mug, combine espresso and Latté Base. Top with steamed milk. Serve hot with whipped cream and sprinkle of pumpkin spice, if using.

Pumpkin Spice Latte Base
½ c packed dark brown sugar
½ c pumpkin purée
2 Tbsp vanilla extract
1 Tbsp plus 1 tsp pumpkin spice
¼ tsp salt

In medium saucepan, warm ½ cup water and sugar over medium heat until sugar is dissolved, 2 minutes. Remove from heat and whisk in remaining ingredients. Strain through fine mesh sieve into glass jar. Seal jar and refrigerate up to 1 month. Shake or stir before use.

NUTRITION233 cal, 8 g pro, 30 g carb, 1 g fiber, 28 g sugar, 8 g fat, 4.5 g sat fat, 202 mg sodium

Morning Glory Pumpkin Muffins

MAKES 14-16 large muffins

2 c light spelt flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
2 lg eggs
2 ripe bananas, mashed
¾ c pumpkin purée
½ c evaporated cane sugar or granulated sugar
½ c neutral-tasting oil
2 tsp vanilla extract
1 apple, any variety, grated
⅔ c raw, unsalted green pumpkin seeds
½ c golden raisins or sultana raisins
2 Tbsp sesame seeds
1 Tbsp poppy seeds

1. HEAT oven to 350ºF. Line two standard muffin tins with large muffin papers (you’ll only need 14 to 16 large muffin papers).
2. COMBINE flour, baking powder, baking soda, cinnamon, and salt in medium bowl. In large bowl, whisk eggs, banana, pumpkin, sugar, oil, and vanilla until mixed. Stir dry mixture into wet mixture until just combined. Fold in apple, seeds, and raisins.
3. SCOOP heaped ¼ cup (about 5 Tbsp) portions into muffin papers. Bake 22 to 28 minutes, until toothpick inserted in center comes out clean. Transfer to wire rack to cool completely.
4. STORE airtight in refrigerator up to 2 weeks, or freeze in a zip-top bag for up to 2 months. (Defrost at room temperature before eating.)

NUTRITION (per muffin) 239 cal, 5 g pro, 28 g carb, 3 g fiber, 14 g sugar, 12.5 g fat, 1.5 g sat fat, 225 mg sodium

Gingerbread Pumpkin Cheesecake With Pecan Oat Crust

SERVES 10–12

1 c quick-cooking rolled oats
½ c pecans, chopped
¼ c unsalted butter, melted
1 Tbsp molasses
½ tsp salt

3 (8 oz) bricks full-fat cream cheese, room temperature
¾ c light brown sugar, packed
1 c pumpkin purée, room temperature
1 Tbsp molasses
1 Tbsp vanilla extract
1 Tbsp pumpkin spice, plus more for serving
1 tsp ground dried ginger
¼ tsp salt
4 lg eggs, room temperature

1. HEAT oven to 350ºF. In a food processor or blender, blend ½ cup oats with pecans until finely ground. Add to a large bowl with remaining ½ cup oats (unblended), butter, molasses, and salt. Mix until combined. Press into the bottom of a 9-inch nonstick springform pan (the crust is to be thin). Bake for 15 minutes. Place on a large-rimmed baking sheet and set aside to cool completely while preparing filling.
2. FOR THE FILLING, TURN oven down to 300ºF. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a handheld mixer, beat cream cheese until smooth; scrape down sides and paddle, or scrape down beaters and beat again. Beat in brown sugar; scrape down sides and paddle, or scrape down beaters and beat again. Beat in pumpkin, molasses, vanilla, pumpkin spice, ginger, and salt; scrape down sides and paddle, or scrape down beaters and beat again. Add eggs one at a time, beating on low until incorporated.
3. POUR mixture into prepared crust and bake for 1 hour and 15 minutes. Turn oven off and let sit for 30 minutes. Remove from oven and cool completely to room temperature; refrigerate for at least 8 hours (or preferably overnight) until cold.
4. TO SERVE, RUN a sharp knife around rim of cheesecake; unhinge pan, sprinkle very lightly with additional pumpkin spice, if desired, and slice. Serve chilled.

NUTRITION (per serving): 383 cal, 7 g pro, 25 g carb, 2 g fiber, 19 g sugar, 29 g fat, 14 g sat fat, 358 mg sodium