Ambitious Kitchen's Top 10 Best Pumpkin Recipes
←
→
Page content transcription
If your browser does not render page correctly, please read the page content below
Ambitious Kitchen's Top 10 Best Pumpkin Recipes
Hi!
My name is Monique Volz and I’m the founder of Ambitious Kitchen,
a recipe and wellness site devoted to inspiring you in and out of the
kitchen. Currently, I live in Chicago with my husband, our toddler
and newborn. My passions include cooking and baking, fitness,
hunting for vintage rugs, and of course, a good Netflix binge.
I’m SO excited to share my all time favorite pumpkin recipes with
you. If you’ve been following AK for a few years now, you know that
fall is my favorite season because it’s filled with all things pumpkin.
Along with our annual #AKPumpkinWeek in October, I wanted an
even more permanent, shareable way to give you the best of the best
pumpkin recipes, which is how this amazing e-book was born!
In this e-book, you’ll find a mix of 10 sweet and savory pumpkin
recipes perfect for every meal of the day. I’ve loved cooking and
baking with pumpkin for years because it’s so versatile and the
recipes are cozy, nourishing and extra delicious.
Scroll through, try a couple of new ones each week, and be sure to s t ay c o n n e c t e d
head to the blog to leave a comment and a rating so I know how
you liked it. ambitiouskitchen.com
We love seeing what you make from AK so be sure to upload a
photo and tag #ambitiouskitchen on social!
Sign up to receive emails
Thanks for following along! from me here
xoxo,
Monique
Top 10 Best Pumpkin Recipes | 2
Contents
SWEET Healthy Pumpkin Oatmeal Pancakes 4
Healthy Marbled Chocolate Pumpkin Muffins 6
Healthy Soft Pumpkin Cookies 9
Healthy Pumpkin Bread with Maple Glaze 12
Best Ever Healthy Pumpkin Pie 15
S AV O R Y Vegetarian Spinach Pumpkin Lasagna 17
Vegan Curried Pumpkin Lentil Soup 20
Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce 22
Spinach Bacon Pumpkin Mac and Cheese 25
Slow Cooker Black Bean Pumpkin Turkey Chili 28
Top 10 Best Pumpkin Recipes | 3
Healthy Pumpkin Oatmeal Pancakes
Healthy Pumpkin Oatmeal Pancakes
Prep time: 5 min | Cook time: 10 min | Total time: 15 min | Serves: 3 DF
Ingredients Nutrition
3/4 cup pumpkin puree 2 teaspoons baking powder Serving size: 2 pancakes
2 large eggs 1 teaspoon ground cinnamon Calories: 258cal
2/3 cup unsweetened vanilla 1/2 teaspoon allspice Fat: 6.8g
almond milk (or milk of choice) 1/2 teaspoon nutmeg Saturated fat: 0.8g
2 teaspoons vanilla extract 1/2 teaspoon ground ginger Carbohydrates: 39.6g
1 tablespoon pure maple syrup 1/4 teaspoon salt Fiber: 6.3g
1 1/2 cups old fashioned rolled Olive oil, for cooking Sugar: 8.8g
oats, gluten free if desired Protein: 9.8g
Instructions:
1. Add all of the ingredients to a blender and blend on 3. Flip cakes and cook until golden brown on underside.
high until completely smooth, about 30 seconds to 1 If you find that pancakes are browning too quickly, then
minute. you need to lower the heat. I normally start on medium
2. Lightly coat a griddle with coconut oil, vegan butter heat, then reduce to medium low later so that my
or olive oil and place over medium heat. Once the pan pancakes don’t burn. If at any point your griddle starts
is hot, add about 1/3 cup of the batter to the griddle for smoking, it means your pan is way too hot. Wipe skillet
each pancake; the batter may be thick so you’ll need clean and repeat with more oil and remaining batter.
to use a spoon to spread out the batter a bit. It will Makes 6 pancakes total. Serves 3, 2 pancakes each.
get thicker as it sits so be sure to cook these pancakes
immediately after blending. Cook for 2-4 minutes until Recipe Notes:
pancakes slightly puff up and you see a few bubbles
along the edges. To use pumpkin pie spice: Feel free to replace the
spices with 1 1/2 teaspoons of pumpkin pie spice.
see i t on the blog Top 10 Best Pumpkin Recipes | 5
Healthy Marbled Chocolate
Pumpkin Muffins
Healthy Marbled Chocolate Pumpkin Muffins
Prep time: 15 min | Cook time: 20 min | Total time: 35 min | Serves: 12
Ingredients Nutrition
1 cup pumpkin puree 1/2 teaspoon nutmeg Serving size: 1 muffin
1/2 cup pure maple syrup 1/2 teaspoon ground ginger Calories: 198cal
2 large eggs, at room temperature 1/4 teaspoon allspice Fat: 9.2g
1/4 cup unsweetened almond milk 1/2 teaspoon salt Saturated fat: 6.5g
(or milk of choice) 1/4 cup coconut oil, melted and Carbohydrates: 29.1g
1 teaspoon vanilla extract cooled (or sub melted butter) Fiber: 4.3g
1 1/2 cups whole wheat pastry 1/4 cup unsweetened cocoa Sugar: 14.2g
flour powder Protein: 3.2g
1 teaspoon baking soda 1/2 cup chocolate chips, divided
1 teaspoon cinnamon
Instructions:
1. Preheat oven to 350 degrees F. Line a 12 cup muffin 6. First spoon less than 1 tablespoon of the pumpkin
tin with liners and spray the inside of the liners with batter into each muffin liner and then spoon 1
nonstick cooking spray. tablespoon chocolate batter on top. Repeat until all of
2. In a large bowl, mix together pumpkin, maple syrup, your muffin batter is gone.
eggs, almond milk and vanilla extract. 7. Swirl the batters together with a knife, just about 3-4
3. In a separate large bowl, whisk together the dry times. Don’t go crazy or the batter won’t look nice and
ingredients: whole wheat pastry flour, baking soda, swirled.
cinnamon, nutmeg, ginger, allspice and salt. 8. Gently shake your muffin pan back and forth just
4. Add dry ingredients to wet ingredients and mix until a few times to even out the batter. Top batter with
just combined. Next, stir in melted coconut oil. remaining chocolate chips.
5. Divide batter in half; adding half of the batter to a 9. Bake for 20-25 minutes until a tester comes out
separate medium bowl. Stir in cocoa powder and ¼ cup clean. Mine were perfect at 22 minutes. Cool in pan
chocolate chips into one of the batters, mixing until just for 10 minutes, then transfer to a wire rack to finish
combined. cooling.
Continued on next page...
see i t on the blog Top 10 Best Pumpkin Recipes | 7
Healthy Marbled Chocolate Pumpkin Muffins
Prep time: 15 min | Cook time: 20 min | Total time: 35 min | Serves: 12
Recipe Notes:
To make the muffins gluten free: I recommend
using Bob's Red Mill 1:1 gluten free flour. You can also
substitute chickpea flour, but you may need to add a
splash or two more milk to the batter.
To make muffins vegan: Use two flax eggs instead
of regular eggs (2 tablespoons flaxseed meal + 6
tablespoons water). Please also be sure to use vegan
chocolate chips (Enjoy Life is a great brand).
Feel free to make this recipe into bread! Just layer
the batter in a greased 8x4 inch loaf pan. Bake for 45-55
minutes or until tester comes out clean or with just a
few crumbs attached.
see i t on the blog Top 10 Best Pumpkin Recipes | 8
Healthy Soft Pumpkin Cookies
Healthy Soft Pumpkin Cookies
Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Serves: 12 GF
Ingredients Nutrition
For the cookie dough: 1 tablespoon pumpkin pie spice* Serving size: 1 cookie
1/4 cup melted and cooled 1/4 teaspoon salt (with frosting)
coconut oil (or sub melted butter) Optional if not using frosting: Calories: 207cal
1/3 cup pumpkin puree Roll dough in cinnamon sugar Fat: 15.1g
1/4 cup organic cane sugar (1/4 cup sugar + 2 teaspoons Saturated fat: 6.7g
(regular sugar or coconut sugar cinnamon) Carbohydrates: 16g
will also work!) For the salted maple frosting: Fiber: 2.6g
1 tablespoon pure maple syrup 1/2 cup powdered sugar Sugar: 11.7g
1 egg, at room temperature 1 tablespoon pure maple syrup Protein: 3.9g
1 teaspoon vanilla extract 1 tablespoon melted butter
1 1/2 cups packed fine almond 1/2 tablespoon unsweetened
flour (do not use almond meal) almond milk, plus 1-2 teaspoons
3 tablespoons coconut flour more to thin if necessary
1/4 teaspoon baking soda Pinch of sea salt, to taste
Instructions:
1. Preheat oven to 350 degrees F. Line a large baking prepared cookie sheet then flatten each dough ball with
sheet with parchment paper and set aside. the palm of your hand, but still keep the cookies nice
2. In a large bowl, add the coconut oil, pumpkin puree, and round. They should be about 1/4 inch thick before
sugar, maple syrup, egg and vanilla extract. Mix until baking because we still want them to be nice, thick and
well combined and smooth. Next add in almond flour, fluffy. Bake for 8-11 minutes.
coconut flour, baking soda, spices and salt. Process until 4. Remove from oven, transfer to a wire rack and allow
a dough forms. Allow dough to sit for 5 minutes. cookies to cool completely before frosting. Makes about
3. Next use your hands to roll dough into golf sized 12 cookies.
balls. Roll in cinnamon-sugar if you’d like. Place on
Continued on next page...
see i t on the blog Top 10 Best Pumpkin Recipes | 10Healthy Soft Pumpkin Cookies
Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Serves: 12 GF
5. For the frosting: In a medium bowl, mix together the
powdered sugar, pure maple syrup, melted butter and
almond milk. Add a pinch of sea salt to taste. If frosting
is too thick, you can add a teaspoon or two more milk
to make it spreadable. Frost each cookie then enjoy!
Sprinkle top of frosting with a little cinnamon for a
gorgeous look. Cookies will get softer each day. Cookies
can be stored in a container at room temp for a few
days, then I recommend storing them in the fridge.
Recipe Notes:
*For homemade pumpkin pie spice: Add 1 1/2
teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon
ground ginger, and 1/4 teaspoon allspice or cloves to
the recipe.
see i t on the blog Top 10 Best Pumpkin Recipes | 11Healthy Pumpkin Bread with Maple Glaze
Healthy Pumpkin Bread with Maple Glaze
Prep time: 20 min | Cook time: 1 hour | Total time: 1 hour, 20 min | Serves: 12
Ingredients Nutrition
For the wet ingredients: 1 1/2 teaspoons cinnamon Serving size: 1 slice (with glaze)
1/3 cup butter 1/2 teaspoon nutmeg Calories: 202cal
1 (15 ounce) can pumpkin puree 1/2 teaspoon ground ginger Fat: 7.2g
1/2 cup pure maple syrup 1/2 teaspoon allspice Saturated fat: 4g
2 eggs For the glaze: Carbohydrates: 31.7g
1 teaspoon vanilla extract 1/2 cup powdered sugar Fiber: 3.4g
For the dry ingredients: 1 tablespoon pure maple syrup Sugar: 16.4g
1 3/4 cup whole wheat pastry 1 tablespoon butter, melted Protein: 3.1g
flour (or white whole wheat flour) 1 tablespoon unsweetened
1 teaspoon baking soda almond milk (any milk will work),
1/4 teaspoon salt if necessary to thin glaze
Instructions:
1. Preheat oven to 350 degrees. Line an 8 ½ x 4 ½ inch 3. Add pumpkin puree, pure maple syrup, eggs and
loaf pan with parchment paper and spray with nonstick vanilla to a large bowl. Whisk together until smooth.
cooking spray. Set aside. Whisk in browned butter.
2. Add butter to a saucepan and place over medium 4. In a separate large bowl, stir together whole wheat
heat. The butter will begin to crackle and then foam. pastry flour, baking soda, salt, cinnamon, nutmeg,
Make sure you whisk constantly during this process. ginger and allspice until well combined. Add dry
After a couple of minutes, the butter will begin to ingredients to wet ingredients and mix until just
brown and turn a nice golden amber color on the combined. Pour batter into prepared pan and smooth
bottom of the saucepan. Continue to whisk and remove top with a spatula. Bake for 50-65 minutes until a tester
from heat as soon as the butter begins to brown and comes out clean or with just a few crumbs attached.
give off a nutty aroma. Immediately transfer the butter Allow bread to cool in pan for 10 minutes, then remove
to a medium bowl to prevent burning. Set aside to cool bread from pan and place on a wire rack to cool
for 5-10 minutes or until cool enough to touch. completely.
Continued on next page...
see i t on the blog Top 10 Best Pumpkin Recipes | 13Healthy Pumpkin Bread with Maple Glaze
Prep time: 20 min | Cook time: 1 hour | Total time: 1 hour, 20 min | Serves: 12
5. Once bread is completely cool, make the maple glaze:
In a small bowl, mix together the powdered sugar, pure
maple syrup, melted butter and almond milk (only if
necessary to thin the glaze). Pour over the pumpkin
bread, then cut into slices and serve!
Recipe Notes:
How to make pumpkin bread into muffins: Divide
the batter evenly between 12 greased muffin cups and
bake for 20-25 minutes until a tester comes out clean
or with just a few crumbs attached. Don’t forget that
delicious maple glaze.
To swap the whole wheat pastry flour: If you don’t
have whole wheat pastry flour, you can use white whole
wheat flour OR feel free to sub 1 cup all purpose flour
and 3/4 cup whole wheat flour.
To make the bread gluten free: I suggest using a
gluten free all purpose flour.
To make the bread dairy free: I suggest using melted
and cooled coconut oil or melted vegan butter in place
of the regular butter.
see i t on the blog Top 10 Best Pumpkin Recipes | 14Best Ever Healthy Pumpkin Pie
Best Ever Healthy Pumpkin Pie
Prep time: 30 min | Cook time: 1 hour | Total time: 1 hour, 30 min | Serves: 9
Ingredients Nutrition
1 pie crust (homemade or 1/4 cup unsweetened almond milk Serving size: 1 slice
store-bought) (any milk will work) Calories: 229cal
For the pumpkin filling: 1 teaspoon vanilla extract Fat: 11.9g
1 (15 ounce) can pumpkin puree 1 1/2 teaspoons cinnamon Saturated fat: 6.7g
3 eggs 1/2 teaspoon nutmeg Carbohydrates: 28g
1/4 cup pure maple syrup 1/2 teaspoon ground ginger Fiber: 2.8g
1/4 cup coconut sugar (or organic 1/2 teaspoon allspice Sugar: 13.3g
cane sugar) 1/4 teaspoon salt Protein: 4.6g
Instructions:
1. Make pie crust as directed. Recipe Notes:
2. Preheat oven to 350 degrees F.
3. Make the filling: In a large bowl, add the pumpkin When using coconut sugar: The pie filling will likely
puree, eggs, pure maple syrup, coconut sugar (or turn out a bit darker, but still work perfectly and be
regular sugar) almond milk, vanilla, cinnamon, incredibly delicious.
nutmeg, ground ginger, allspice and salt. Mix until well
combined and completely smooth. Pour into pie pan. To make crustless: You can absolutely make this
4. Bake for 50-60 minutes until filling is no longer pumpkin pie without any crust. I’ve tested it and it
jiggly. Check pie every 20 minutes to make sure crust comes out perfect every time. Just pour it into a greased
isn’t burning. If it is getting a little too golden brown, pie pan and bake as directed. This is a great option if
simply cover pie edges with foil or a pie shield. you’re feeling lazy and don’t want to make a crust, or if
5. Allow pie to cool for at least an hour before serving. you just prefer a crustless pie.
Pie should be kept in fridge once completely cool. Top
with whipped cream or ice cream. Store pie in fridge.
Serves 9.
see i t on the blog Top 10 Best Pumpkin Recipes | 16Vegetarian Spinach Pumpkin Lasagna
Vegetarian Spinach Pumpkin Lasagna
Prep time: 30 min | Cook time: 40 min | Total time: 1 hour, 10 min | Serves: 12
Ingredients Nutrition
For the noodles: 1/2 cup milk (any milk will work) Serving size: 1 slice
10 lasagna noodles 1/4 teaspoon cinnamon Calories: 311cal
For the ricotta mixture: 1/4 teaspoon nutmeg Fat: 12.1g
1/2 tablespoon olive oil 1/4 teaspoon ginger Saturated fat: 5.3g
6 ounces spinach (from 1 bag 1/4 teaspoon allspice Carbohydrates: 31.3g
spinach) 3/4 teaspoon salt Fiber: 4.4g
1 (15 ounce) container part skim Freshly ground black pepper Sugar: 4g
ricotta For the layers: Protein: 19.1g
1 egg 3 cups shredded mozzarella
1/2 teaspoon garlic powder cheese, divided (about 12 ounces)
1/2 teaspoon salt 1 cup grated parmesan cheese,
Freshly ground black pepper divided
For the pumpkin layer: To garnish:
2 (15 ounce) cans pumpkin puree Fresh chopped parsley or small
sage leaves
Instructions:
1. Preheat oven to 400 degrees F. Grease a 9x13 inch 3. While the lasagna noodles are boiling, cook the
baking pan with nonstick cooking spray. spinach: add ½ tablespoon olive oil to a medium pan
2. Bring a large pot of water to a boil. Cook the lasagna or skillet and place over medium heat. Add spinach,
noodles for 5-6 minutes, then drain. Immediately lay season with a little salt and pepper and cook until
the noodles flat on an oiled baking sheet or cutting spinach wilts down. Add to a medium bowl and allow to
board so you can easily assemble the lasagna when cool for a minute or two.
ready. Another option is to soak the lasagna noodles in 4. In the small bowl, add the spinach, ricotta, egg, garlic
very warm (hot) water for 20-30 minutes if you do not powder, salt and pepper. Set aside.
want to boil them. (You can also use no cook lasagna
noodles, but they aren’t my favorite!) Continued on next page...
see i t on the blog Top 10 Best Pumpkin Recipes | 18Vegetarian Spinach Pumpkin Lasagna
Prep time: 30 min | Cook time: 40 min | Total time: 1 hour, 10 min | Serves: 12
5. Next make the pumpkin mixture: add pumpkin, milk,
cinnamon, nutmeg, ginger, allspice, salt and pepper to a
large bowl. Mix to combine.
6. To assemble the lasagna, spread 1 heaping cup of
pumpkin mixture over the bottom of the baking dish.
Place 5 of the cooked lasagna noodles on top laying 4
vertically and 1 horizontally. Spread half of the spinach-
ricotta cheese mixture on top of the noodles, then top
with ¾ cup shredded mozzarella.
7. Next, add 1 heaping cup of the pumpkin mixture on
top of the mozzarella and then sprinkle with 1/2 cup of
parmesan cheese.
8. Repeat layers once more: adding remaining
noodles, remaining spinach-ricotta mixture, ¾ cup
shredded mozzarella, then top with any remaining
pumpkin and ½ cup parmesan cheese. Finally, top with
remaining 1 ½ cups shredded mozzarella cheese.
9. Cover with foil and bake covered for 25 minutes.
Remove foil and bake another 15-20 minutes until
cheese starts to brown just a bit. Garnish with extra
parmesan and either chopped sage or parsley. Cool for
15 minutes before cutting and serving. Serves 12.
see i t on the blog Top 10 Best Pumpkin Recipes | 19Vegan Curried Pumpkin Lentil Soup
Vegan Curried Pumpkin Lentil Soup
Prep time: 10 min | Cook time: 40 min | Total time: 50 min | Serves: 4 GF DF
Ingredients Nutrition
1/2 tablespoon olive oil 1 (15 ounce) can light coconut milk Serving size: 1 serving
1 white onion, diced (reserve 2 tablespoons for drizzling Calories: 248cal
1 large carrot, sliced on top of soup) Fat: 8.6g
3 cloves garlic, minced 1 (15 ounce) can pumpkin puree Saturated fat: 5.3g
1/2 tablespoon fresh grated ginger 1/2 teaspoon salt, plus more to Carbohydrates: 37.9g
1 tablespoon mild yellow curry taste Fiber: 11.2g
powder Freshly ground black pepper Sugar: 7.5g
Optional: 1/4 teaspoon cayenne To garnish: Protein: 9.7g
(only if you like a little heat) Extra fresh diced cilantro
3 cups water or vegetarian broth Greek yogurt
1 cup green or brown lentils, sorted Salsa (it’s so good!)
and rinsed Pita or naan bread for dipping
Instructions:
1. Add olive oil in a large pot and place over medium 3. Bring soup to boil, then reduce heat and simmer over
high heat. Once oil is hot, add in onion, carrot and medium low for 30 minutes or until lentils are soft and
garlic. Saute until onions are translucent, about 3-5 tender. The soup should thicken up. (If it gets too thick
minutes. Bring heat to medium low and add in ginger, for your liking, then feel free to add an extra ½ cup-1
curry powder and cayenne, stir together for 30 seconds. cup water or broth.) Taste and adjust seasonings as
2. Next stir in water/broth, coconut milk, lentils necessary, adding additional salt and pepper if needed.
and pumpkin puree. If you’d like, you can reserve 2 4. Serve soup immediately and drizzle in a circle with
tablespoons of coconut milk for drizzling on top once leftover coconut milk. Garnish with cilantro, yogurt and
the soup is done. Season the soup with salt and freshly salsa if you’d like. I love to serve mine with naan or pita
ground black pepper. bread for dipping.
see i t on the blog Top 10 Best Pumpkin Recipes | 21Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce
Spicy Black Bean Chicken Enchiladas with
Pumpkin Sour Cream Sauce
Prep time: 20 min | Cook time: 30 min | Total time: 50 min | Serves: 12 GF
Ingredients Nutrition
For pumpkin sour cream sauce: For filling: Serving size: 2 enchiladas
1 (15 ounces) can pumpkin puree 1 teaspoon olive oil Calories: 475cal
1 (14.5 ounce) can tomato sauce 1/2 white onion, diced Fat: 14.2g
1/2 cup low fat sour cream 1 jalapeño, seeded and minced Saturated fat: 5.7g
1/3 cup water or low sodium 2 garlic cloves, minced Carbohydrates: 55.3g
chicken broth 2-3 cups cooked and shredded Fiber: 14.5g
2 cloves of garlic, minced chicken breast Sugar: 11.3g
3 tablespoons chili powder 1 (15 ounce) can of black beans, Protein: 33.1g
2 teaspoons cumin rinsed and drained
1/2 teaspoon red cayenne pepper Freshly ground salt and pepper
(use less or omit if you don't like 12 soft corn tortillas (you can also
spicy things) use 6 inch flour tortillas)
Freshly ground salt and pepper, to 2 cups shredded Mexican or colby
taste jack cheese
Instructions:
1. Begin by making the pumpkin sour cream sauce: 3. Place shredded chicken in large bowl and add 3/4 cup
In your food processor or blender combine pumpkin of the pumpkin-sour cream sauce to it. Set aside.
puree, tomato sauce, sour cream, water/broth, garlic, 4. Next make the filling: Heat large non-stick pan over
chili powder, cumin and cayenne; puree until smooth. medium heat and add olive oil. Add onion, jalapeño and
You can also do this in a large bowl. Taste and season minced garlic and cook 3-5 minutes or until onions begin
with salt and pepper. to soften.
2. Preheat oven to 350 degrees F. Spray 9x13 baking dish 5. Remove from heat and transfer into the bowl with
with nonstick cooking spray and add 3/4 cup of pumpkin the chicken, then add in the black beans and 1 cup of the
sauce to the bottom; use a spatula to spread out evenly. pumpkin sauce. Stir to coat the filling.
Set pan aside.
Continued on next page...
see i t on the blog Top 10 Best Pumpkin Recipes | 23Spicy Black Bean Chicken Enchiladas with
Pumpkin Sour Cream Sauce
Prep time: 20 min | Cook time: 30 min | Total time: 50 min | Serves: 12 GF
6. Next warm tortillas in microwave for about 20
seconds so they are easier to roll. You can splash a
little water on them before microwaving to make them
more pliable. Then, place about 1/4 cup mixture on each
tortilla. Sprinkle 1 tablespoon of cheese in each tortilla.
Roll each tortilla and place seam side down in baking
pan. Pour remaining pumpkin sauce on top of all the
tortillas and then sprinkle remaining 1 1/4 cup cheese
on top.
7. Bake for 20-30 minutes until cheese is melted and
edges of tortillas begin to turn golden brown. Top with
sour cream, avocado, or cilantro. Makes 6 servings --
about 2 enchiladas each (12 total).
Recipe Notes:
If you have a hard time rolling the corn tortillas: Try
dipping them in the pumpkin sour cream sauce first
before you fill them. It should help to make them easier
to roll!
see i t on the blog Top 10 Best Pumpkin Recipes | 24Spinach Bacon Pumpkin
Mac and CheeseSpinach Bacon Pumpkin Mac and Cheese
Prep time: 30 min | Cook time: 45 min | Total time: 1 hour, 15 min | Serves: 6 GF
Ingredients Nutrition
10 ounces dry cavatappi (or any 1/2 cup shredded sharp cheddar Serving size: 1 serving
pasta, even gluten free!) cheese Calories: 489cal
12 ounces bacon 3/4 teaspoon salt, plus more to Fat: 23.2g
6 ounces fresh spinach taste Saturated fat: 11.4g
For the pumpkin cheese sauce: 1/2 teaspoon garlic powder Carbohydrates: 49.1g
2 tablespoons butter Freshly ground black pepper Fiber: 4.1g
1/4 cup all purpose flour (or whole 1 cup pumpkin puree Sugar: 3.3g
wheat flour or all purpose gluten For the topping: Protein: 23.7g
free flour) 1/2 cup shredded sharp cheddar
2 cups unsweetened almond milk cheese
(or cashew milk or regular milk) 1/2 cup panko breadcrumbs,
1/2 cup finely grated (not gluten free if desired
shredded) parmesan cheese 1 tablespoon butter, melted
Instructions:
1. Preheat your oven to 350 degrees F. Spray a 2-quart done, blot with a paper towel to absorb excess grease,
baking dish or 9x9 inch or 11x7 inch baking pan with then chop into bite sized pieces and transfer to the
nonstick cooking spray, or grease with olive oil or large bowl with the noodles.
butter. 4. Drain the grease from the bacon pan, then place the
2. Boil the noodles until al dente, according to the same pan over low heat and cook your spinach: add
directions on the package. Once done cooking, drain spinach to pan and cook until spinach wilts, the spinach
and place in a large bowl. will absorb any of the small amount of grease remaining
3. Cook your bacon: Add bacon to a large skillet or on the bottom of the pan. Remove from heat and
pan and place over medium heat, cook bacon on both transfer to the large bowl with the noodles and bacon.
sides until crispy and golden brown. If the pan starts 5. In the same pan, add in 2 tablespoons of butter and
to smoke at any point, simply lower the heat. I always place over medium heat. Once butter is melted, whisk
cook my bacon on medium low heat. Once bacon is
Continued on next page...
see i t on the blog Top 10 Best Pumpkin Recipes | 26Spinach Bacon Pumpkin Mac and Cheese
Prep time: 30 min | Cook time: 45 min | Total time: 1 hour, 15 min | Serves: 6 GF
in a little bit of the flour and then slowly add in milk,
a little bit at a time, alternating with the flour and
vigorously whisking away any lumps. Bring mixture to
a boil, then reduce heat to a simmer and stir every so
often, until the sauce thickens up.
6. Once the sauce has thickened up a bit, turn off the
heat and stir in garlic powder, parmesan and cheddar
cheese, salt and LOTS of freshly ground black pepper.
Finally stir in the pumpkin puree.
7. Add the pumpkin cheese sauce to the bowl with
the pasta, bacon and spinach. Season again with salt
and pepper, to taste. Stir well to combine, then pour
mixture into your prepared baking pan and spread out.
Top with remaining ½ cup shredded sharp cheddar
cheese if you like extra cheesiness!
8. In a small bowl, mix breadcrumbs with melted
butter. Sprinkle breadcrumb mixture on top of
casserole and bake for 25 minutes or until breadcrumbs
are golden brown. Serves 6.
see i t on the blog Top 10 Best Pumpkin Recipes | 27Slow Cooker Black Bean Pumpkin Turkey Chili
Slow Cooker Black Bean Pumpkin Turkey Chili
Prep time: 15 min | Cook time: 3 hours | Total time: 3 hours, 15 min | Serves: 4 GF DF
Ingredients Nutrition
1 tablespoon olive oil Freshly ground black pepper Serving size: 1 serving
1 pound extra lean ground turkey 2 tablespoons pure maple syrup Calories: 368cal
(99%) (or brown sugar) Fat: 6.2g
1 medium white onion, chopped 1 28oz can diced tomatoes Saturated fat: 1.1g
1 jalapeño, seeded and finely (preferably no salt added) Carbohydrates: 41.8g
diced 3/4 cup low sodium chicken broth Fiber: 12.3g
3 garlic cloves, minced 1 15oz can pumpkin puree (or 1 3/4 Sugar: 12.9g
2 1/2 tablespoons chili powder cup fresh pumpkin puree) Protein: 37.6g
1 1/2 teaspoons cumin 1 15oz can black beans, rinsed and
1/4 teaspoon red cayenne pepper drained
1/4 teaspoon ground cinnamon To garnish: cilantro, sour cream
1/8 teaspoon ground cloves (or greek yogurt), guacamole and
1 teaspoon salt, plus more to taste cheddar cheese
Instructions:
1. Place olive oil in a large pot over medium high heat. 4. Once chili is done, distribute into bowls (or do a
Once oil is hot, add in onion, jalapeños and garlic. Stir meal prep) and top with fixin’s such as cilantro, greek
and cook 2 minutes, then add in turkey, gently breaking yogurt and cheddar cheese. It’s really, really good with
up the meat and cooking until brown (about 5 minutes). a sharp cheddar! Makes 4 servings. Double the recipe
2. Add all of the spices to meat: chili powder, cumin, for a crowd!
cayenne pepper, cinnamon, cloves, salt and pepper. Stir
to combine and cook 30 seconds longer then transfer to Recipe Notes:
a slow cooker.
3. Add the remaining ingredients to the slow cooker: To make on the stovetop: Follow directions, but cook
maple syrup, diced tomatoes, chicken broth, pumpkin turkey completely. Then stir in remaining ingredients,
puree and black beans. Stir until well combined. Cover bring to a boil, cover, reduce heat to low and simmer for
and cook for 6-7 hours on low or 2-3 hours on high. 45 minutes.
see i t on the blog Top 10 Best Pumpkin Recipes | 29Copyright © 2021 Ambitious Kitchen. All rights reserved. This book or any portion thereof may not be reproduced or used in any manner whatsoever without the express written permission of the publisher, except for the use of brief quotations in a book review. This book contains intellectual property owned by Ambitious Kitchen, including trademarks, copyrights, proprietary information, and other intellectual property. You may not modify, publish, transmit, participate in the transfer or sale of, create derivative works from, distribute, display, reproduce or perform, or in any way exploit in any format whatsoever any of the book or service, content or intellectual property, in whole or in part, without our prior written consent. Nutritional Information Disclosure: The recipes contained in this book have been created for the ingredients and techniques indicated. The Publisher is not responsible for your specific health or allergy needs that may require supervision. Nor is the Publisher responsible for any adverse reactions you may have to the recipes contained in the book, whether you follow as written or modify to suit your personal dietary needs or tastes. Nutritional information included as part of this cookbook is an estimate and provided as a courtesy. Although we’ve attempted to provide accurate data, this information is not a guarantee. Nutritional information was calculated with the help of online calculators. Varying factors such as product types and the way the ingredients are processed change the effective nutritional information in any given recipe. To obtain the most accurate representation of the nutritional information in a recipe, you should calculate the nutritional information with the ingredients and quantities actually used or substituted in your recipe. Any application of the recommendations set forth in this meal plan is at the reader’s discretion and sole risk. Please consult with your physician before beginning any new nutrition program. The information provided within is intended to be general information and does not include specific individualized information nor is it intended as medical advice. The information in this guide has not been evaluated by the FDA and is not intended to treat, diagnose, cure or prevent any disease, metabolic disorder or health problem. Do not rely on any information gathered herein as a substitute for medical advice or consultation with a medical professional.
You can also read
