TEN WAYS TO USE PUMPKIN PURÉE

Pumpkins are synonymous with autumn, however thanks to the wonders of the canning process this versatile ingredients can can be enjoyed throughout the year!

Pumpkin puree is a low-fat, high-fibre option for a variety of sweet and savoury recipes. The pumpkin flesh contains good levels of beta-carotene, a natural antioxidant. This bright orange puree makes a great addition to dairy free recipes as it helps add moisture and texture.

Here are our top ten ways to use pumpkin purée!

Pumpkin Pie

This classic pudding from America is made from pumpkin purée, emmer flour, coconut sugar and apple purée! We left out the condensed milk for a healthier and less calorific version of this popular classic.

Vegan Pumpkin Cake

Delicious sugar-free Pumpkin Cake topped with a creamy, cashew cream.

Pumpkin & Sun Dried Tomatoes Spread

This vegan spread tastes amazing on toast or crackers. Its a fantastic alternative to hummus!

Savoury Pumpkin & Carrot Porridge

Great idea for those who don’t like to start their day with a sweet breakfast. A warming savoury porridge, rich in flavour. Quick and easy to make.

Pumpkin Breakfast Cookies

We love batch cooking these amazing biscuits at the beginning of the week! So simple to make, with all the flavours of autumn!

Pumpkin & Cinnamon Swirls

The healthier take on this popular recipe. All the flavours with less calories!

Pumpkin Pancakes (via averiecooks.com)

We recommend using a smaller amount of coconut sugar instead of the sugar that is recommended in this recipe. Pumpkin purée is naturally sweet and coconut sugar would complement its flavour well! Drizzle maple syrup on top for a decadent brunch.

Pumpkin Ice Cream (via thegraciouspantry.com)

This is ice cream is made from just four ingredients! Bananas, maple syrup, pumpkin spice and pumpkin purée. It is so creamy that you wouldn’t believe this was dairy free!

Pumpkin Milkshake [dairy-free] (via gimmesomeoven.com)

This smoothie tastes like pumpkin pie in a cup! Make this dairy-free by removing the Greek yoghurt – the frozen banana alone makes this drink super creamy.

Pumpkin and Quinoa Risotto (via hellonatural.co)

Quinoa stands in for arborio rice in a much-easier-to-make risotto flavoured with pumpkin purée and topped with sautéed mushrooms and fresh sage.