Beyond Pumpkin Pie: Ten Unique Recipes for Pumpkin Puree
Pumpkins aren’t just for halloween! Pumpkin puree is a versatile and nutritious ingredient that’s not just reserved for pumpkin pie during Autumn. With its rich, earthy flavour and smooth consistency, pumpkin puree can be incorporated into a wide variety of dishes, both sweet and savoury. Here are ten creative ways to make the most of this delicious ingredient year-round:
Savoury Pumpkin & Carrot Porridge
This warming, savoury porridge is the perfect option for those looking to cut down on sugar. Top with toasted pumpkin seeds for a satisfying meal that will keep you going until lunch.
Pumpkin puree makes a great addition to our biscotti. Crisp and flavourful, the perfect accompaniment with your afternoon tea!
Indulge in the cosy flavours of autumn with our Vegan Pumpkin Bread infused with rich chocolate chips. Perfectly moist, sweet, and 100% plant-based, this pumpkin bread is a delightful treat for autumn or any time of the year.
We couldn’t leave out the OG, pumpkin spice latte! THE beverage of Autumn, its full of aromatic spices and is super warming.
We couldn’t leave our Pumpkin & Cinnamon Swirls off this list. They are super easy to make and taste delicious. Pumpkin adds this whole new level of flavour and moisture that will make it hard to stop at one!
These little cookies make a great grab-and-go breakfast. Simply batch cook on Sunday and enjoy throughout the week!
Pumpkin Gnocchi with Cheezy Cashew Sauce
Homemade Gnocchi is not as daunting as it may sound. This recipe is cosy, its flavourful and it’s entirely plant-based!
Pumpkin puree is a great addition to cakes, not only does it enrich the recipe with vitamins and minerals but it also makes adds a natural sweetness and moisture.
Pumpkin & Sun-Dried Tomato Spread
Pumpkins aren’t just for Halloween! We love whipping up our pumpkin and tomato spread all throughout the year. Its tastes incredible spread on toast or with crudities dipped into it!
Our pumpkin barley risotto is a great weeknight supper. We’ve swapped in barley instead of rice, and topped with our homemade vegan parmesan!