How much pumpkin is too much pumpkin? The limit does not exist – which is why I’ve been gobbling up pumpkin morning, noon and night, with no end in sight. Usually pumpkin is relegated to sweet dishes like pies, puddings and pastries. But I’ve been determined to explore all the facets of pumpkin, including a slew of healthy breakfast options like pumpkin chia pudding and slow cooker overnight oats, along with the savory side with dishes like pumpkin quinoa chili and pumpkin alfredo. Read on for my all-time favorite, healthified pumpkin dishes!

It’s quite possible that pumpkin is my favorite ingredient. The only other fruit (yes, it’s a fruit!) that comes close to competing – the avocado. But it’s fall y’all…which means everything pumpkin! There’s just something about the flavor that makes you feel all cozy inside. Plus, there’s the scarcity effect that Starbucks created with the PSL craze. Worth it. I don’t care how basic. But don’t look at the sugar count…it will ruin PSL forever. Don’t say I didn’t warn you.

Anywho…in pulling together some of my favorite pumpkin recipes, I thought it would be fun to scour the Web for some fun facts about the great pumpkin. If there’s a Halloween trivia night near you, you’ll double your chances of winning with these factoids.

Everything You Didn’t Know About Pumpkins:

1.) Watch Out Butter, Pumpkin is Perfect Swaperoo! In baking recipes, you can swap butter in a 1: 3/4 ratio. So if a recipe calls for 1 cup of butter, you can swap 3/4 cup pumpkin puree to cut down on the fat and calories. It’s also a 1:1 substitute for oils for added nutrients that still maintain the moisture.

2.) Pumpkin Will Have You Seeing Stars: Why? Because the ample beta carotene in pumpkin is converted by your body into Vitamin A. And Vitamin A helps keep eyes healthy and also acts as a natural sunscreen. Don’t give up the sunscreen – just eat up and lube up for maximum protection.

3.) The OG Jack-O-Lantern Was a Turnip: Turns out the Irish used to use turnips and potatoes to ward off spirits and the English used beets. When the Irish immigrated to the U.S., they found pumpkins much easier to carve.

4.) October ‘Tis the Season for Pumpkins: According to Good Housekeeping, 1.5 billion pounds of pumpkin are produced each year and 80% of that is sold in the month of October. So there IS a reason PSL is limited edition.

5.) Trader Joe’s Is BACK with a New Slew of Pumpkin Products: Real Simple put together this list of the newest pumpkin products to hit the shelves at Trader Joe’s this year. It’s missing my ultimate favorite, which happens to be on-shelf year long because it’s that good: Trader Joe’s Pumpkin Pancake Mix. It’s whole wheat, so you can feel slightly better about downing a stack and has the perfect amount of sweet & spice.

You’re welcome for all the pumpkin wisdom. I hope you at least think of me when you win Halloween trivia night!

Now onto the good stuff: my 5 favorite pumpkin recipes that I’ll be making all fall long! Who am I kidding? All year long if I can get my hands on some pumpkin. While I’ve always been one for a sweet pumpkin dish, I’ve always been a teensy bit skeptical about savory dishes. This year, I decided to take the plunge. And not only was this experimentation successful, but I think I found my new favorite pasta dish! The pumpkin fettuccine alfredo is rich and creamy like mac & cheese. But it’s not nearly as decadent as it tastes because it’s made with a base of cauliflower and pumpkin. And the pumpkin chili is unbelievably easy to make in a slow cooker for nights when you just want dinner done when you walk in the door.

So, drumroll…here are some of the best pumpkin recipes out there according to me, myself and I!

Top 5 Unbelievably Good Pumpkin Recipes (in no particular order):

Healthier Pumpkin Fettuccine Alfred
Serves: 4

Ingredients:
-1 head of cauliflower, trimmed and cut into florets
– 32oz of broth of choice (option to sub water, but won’t be quite as flavorful)
-3 T Vital Farms pasture-raised butter or ghee
-1 tsp garlic, minced
-1 bunch of fresh sage leaves
-1/3 C Libby’s Pumpkin Puree 
-1/3 C half & half
-1/3 C freshly grated Parmesan cheese (do not use the dried stuff in the canister)
-1 tsp salt
-1/4 black pepper
-1 package of fettuccine noodles, cooked according to box directions
-optional toppings: additional Parmesan cheese and pecan pieces

Directions:
Step 1: Steam the cauliflower by bringing about 1-inch of broth or water to a boil in a large pot with a steamer insert. Add the cauliflower once the liquid is boiling and cover the pot. Allow it to steam for about 15 minutes, or until the florets are soft when pierced with a fork, but not completely falling apart and mushy (very technical). Remove the cauliflower and reserve about 3/4 of the liquid from the pot.
Step 2: Place half the cauliflower in a food processor with 1/4 of the reserved liquid. Puree until smooth. Add the remaining cauliflower and pumpkin. Continue to puree, adding more liquid as needed. The goal is to add as little liquid as possible since you don’t want it to be soup, so you likely won’t need the full 3/4 C.
Step 3: Start to cook your pasta in the meantime if you’ haven’t already. While the pasta cooks, heat a large saute pan to medium heat, adding the butter, garlic and a few sage leaves. Stir continuously for 30 seconds to a minute, or until the butter is melted and fragrant. Then, add the cauliflower and pumpkin puree to the pan along with the half and half. Stir to combine. Lastly, add in the grated parmesan cheese just before you’re ready to serve. Once the noodles are ready, add them to the pan and toss to combine with a tongs. Option to top with additional Parmesan cheese and pecan pieces. Enjoy!

Pumpkin Chia Pudding:
Serves: 3

Ingredients:
– 1 C of Libby’s Pumpkin Puree (about 1/2 the can)
– 1 1/2 C of unsweetened vanilla almond milk
– 1/4 C of chia seeds
– 1/2 tsp of pumpkin pie spice
-optional toppings: bananas, whipped coconut cream or yogurt, pecans

Directions:
Step 1: Make the chia pudding by placing the pumpkin puree, almond milk and pumpkin pie seasoning in a large glass mason jar or bowl. Stir to combine. Add the chia seeds and stir again. The chia seeds will very quickly start to bind together, which is why I like to ensure all the other ingredients are mixed together before adding the chia seeds. Place the mason jar or bowl in the fridge overnight.
Step 2: Remove from the fridge and enjoy as-is. Or, make a single serve parfait as shown by layering 1/3 of the pumpkin chia pudding in a bowl and topping with 1/2 sliced banana, handful of pecans and whipped coconut cream (check my prior post for the coconut cream recipe used on the sweet potato toast).

Edible Pumpkin Chickpea Cookie Dough Dip
Serves: 10-12

Ingredients: 
-1/4 C Libby’s Pumpkin Puree 
-1 tsp pumpkin spice
-1 can of chickpeas, drained and rinsed
-1/8 tsp salt
-2 tsp pure vanilla extract
-1/4 C nut butter of choice (I used Purely Pecan Sweet Potater Pecan Butter)
-1/3 C chocolate chips
– 2-3 T ground flax seed

Directions:
Step 1: Add all of the ingredients, except the chocolate chips, to a food processor. Blend until smooth.
Step 2: Stir in the chocolate chips and enjoy straight with a spoon, or as a dip with your favorite graham crackers or ginger snap cookies.

Pumpkin Quinoa Slow Cooker Chili
Serves: 6-8

Ingredients:
– 1 C uncooked quinoa, rinsed
– 1/2 C water
– 1 small onion, diced
– 1 clove of garlic, minced
– 1 red bell pepper, seeded and diced
– 1 pumpkin or butternut squash, seeded and cut into 1-inch squares
– 1 can of black beans, rinsed and drained
– 1 can of pinto beans, rinsed and drained
– 1 can of red enchilada sauce
– 1 can of diced tomatoes (15 oz)
– 1 can of chopped green chiles (4.5 oz)
– 1 C of frozen corn
– 1 tsp cumin
– 1 T chili powder
– juice of 1 lime
– salt and pepper, to taste
– optional toppings: shredded cheese, cilantro, avocado and sour cream

Directions:
Step 1: Place all of the ingredients, with the exception of the toppings in the slow cooker and stir to combine. Cover and cook on high for 3 hours or on low for 6 hours until the water is absorbed.
Step 2: Option to stir in the cheese, if using, allowing it to melt into the chili. Serve with your favorite toppings!

Slow Cooker Pumpkin Overnight Oats
Serves: 6-8

Ingredients:
-2 C of Quaker steel cut oats
-6 1/2 C of water
-1 1/2 C of Blue Diamond unsweetened vanilla almond milk
-1 can of Libby’s pumpkin puree
-1/4 C of brown sugar, packed (option to sub coconut sugar)
-2 tsp of pumpkin spice
-1 tsp of cinnamon
-1/2 tsp of salt
-1 tsp of vanilla

Directions:
Step 1: Prep the slow cooker by spreading a layer of butter or coconut oil on the sides and bottom of the bowl to avoid the oats sticking. Add all of the ingredients with the exception of the vanilla. Stir to combine.
Step 2: Turn the slow cooker to low for 8 hrs, covered. Get a good night’s rest and awaken to the sweet scents.
Step 3: Stir the oats after 8 hours have passed, adding the vanilla. Enjoy with your favorite toppings (shown: brown sugar, pecans, pomegranate and pumpkin seeds).

Your turn! What are some of your favorite pumpkin recipes?

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