3 Simple & Healthy Gluten-Free Fall Pumpkin Recipes

I am your cliche fall-loving, pumpkin-obsessed, sweater and scarf-wearing lady 😉 I am ALL about those fall vibes! With Thanksgiving LITERALLY around the corner, I wanted to share 3 of my FAVOURITE fall pumpkin recipes! They are gluten free, dairy free, low sugar or sugar free and taste delicious as always!

The first recipe is a delicious pumpkin pie dip that will be a crowd pleaser! You can serve it with pretzels (gluten-free of course), cookies, use it as a frosting, etc!

The second recipe is this creamy soup recipe that is loaded with nutrients to fight candida, nourish the spleen, help seal leaky gut and of course, make you feel oh so cozy! This soup is alkalizing and great for reducing #inflammation too! I love soups and smoothies because they are “pre-chewed” and therefor easy to digest!  They give your body nutrients that are easily absorbed and assimilated without having to stress your stomach to breakdown the proteins, stress your liver and pancreas to secrete large amounts of enzymes and stress your GI tract to breakdown the food and move it through to the large intestine. If you consume at least 1 of your daily meals in puree form (preferably warm) your digestion will GREATLY improve!💙

The third recipe is, of course, a pumpkin pie! It is dairy free, gluten free, lower sugar than most other pies and is PERFECTLY balanced in flavour, spices and TEXTURE! I promise, its the best pie you will ever make!

PUMPKIN PIE DIP

pumpkin pie dip

Ingredients:
1 cup organic pumpkin puree
1/4 cup hardened part of full fat coconut milk can (leave in fridge overnight)
2 tbs Organic Traditions yacon syrup or to taste
1/2 tbs ceylon cinnamon
2 scoops collagen
Pinch of nutmeg
Pinch of sea salt
1/2 tsp ground ginger

*blend all ingredients in food processor on high! Serve with Le Pain des Fleurs crackers and BAM! HEALTHY SNACK👌*

BUTTERNUT SQUASH SOUP

*This can be made with pumpkin and be equally as delicious*

Ingredients:
-1 whole acorn or butternut squash
-2 zucchini
-4 large peeled carrots
-4 large garlic cloves
-1 tbs fennel seeds
-1 tsp ground ginger
-1 tbs Oragnic Traditions yacon syrup (prebiotic)
-salt and pepper to taste
-1 can full fat coconut milk
-4 cups water
-4 scoops collagen
*Roast all veggies except garlic in the oven until soft. Then blend all ingredients together while veggies are hot and enjoy ! You can make a big batch and freeze leftovers! Serve it with protein of choice and voila.. easy and delicious dinner!

THE BEST PUMPKIN PIE 

Ingredients:
2 cups cooked or canned pumpkin puree
1/2 tsp salt
1/2 cup maple syrup or cane sugar
1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp nutmeg
1/2 tsp ginger
2 eggs
1 cup coconut milk
1/2 cup full fat coconut cream
2 (8 inch) gluten free pie crusts
*Mix together pumpkin, salt, sugar and spices in a large bowl. In another bowl, beat together eggs with milk and coconut cream. Add this to the pumpkin mixture and stir well to combine. pour into the pie crusts and bake at 450 for 10 minutes then reduce heat to 325 and bake for 40 minute longer or until knife comes out clean. Let cool COMPLETELY then move to the fridge to chill. Serve cold with coconut whipped cream.

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