Favorite Pumpkin Recipes

The arrival of fall is one of my favorite times of the year. The air is crisp, the leaves are turning and football and soccer come into full swing, bringing with it the joys of watching my oldest son and my daughter compete in their given sports. Along with fall sports is fall holidays, which means Halloween is just around the corner. My youngest son loves Halloween and spends time everyday discussing what he wants to be, coming up with some of the funniest remarks. For those of you who know him you can only imagine the stuff he says when discussing Halloween costumes! Another favorite thing about Fall is PUMPKIN! I love everything pumpkin. The problem is, it is usually in the form of a baked good. But don’t lose hope! I am going to share with you a healthy pumpkin dinner recipe and a “TREAT” recipe of Gluten Free Pumpkin Cake.

Pumpkin Chili

Pumpkin Chili

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Prep Time 20 mins
Cook Time 30 mins
Course Main Course
Servings 13
Calories 408 kcal

Equipment

Stock Pot
Cutting Board

Ingredients
 

  • 3 lbs. Lean ground beef
  • 1 lbs. Ground sausage I use spicy Italian
  • ½ onion diced I use a sweet onion
  • ½ green bell pepper diced
  • 2 garlic cloves diced
  • ½ jalapeno diced
  • 2 celery stalks diced
  • 1- 7 oz canned diced green chiles drained
  • 1- 14.5 oz Hunt’s canned petite diced tomatoes undrained
  • 22 oz Hunt’s canned tomato sauce
  • ½ cup canned pumpkin puree
  • 15 oz water
  • 1 TBS chili powder
  • ¼ tsp ground cumin
  • ¼ tsp cinnamon
  • Dash ground cloves
  • Dash of all spice
  • Sea salt and pepper to taste

Instructions
 

  • Place ground beef and ground sausage in a heavy-duty large stock pot, salt and pepper to taste. Cook on low to medium heat. When all the way cooked through, drain the fat. Add diced onion, bell pepper, garlic cloves, jalapeno, and celery to the meat. Cook for 4-5 minutes on low to medium heat. Add canned green chiles (don’t forget to drain). Add canned tomatoes, tomato sauce, pumpkin puree, and water. Stir in chili powder, cumin, cinnamon, ground cloves, all spice, and sea salt and pepper to taste. Turn heat to low, cover, and cook stirring occasionally for about an hour. This allows all the flavors to cook together. Prep all your favorite toppings and enjoy!

Notes

This recipe makes about 13- 1 cup servings. Calories per serving: 408; Fat per serving: 24g; Carbs per serving: 9g; Protein per serving: 34g.

Nutrition

Calories: 408kcal
Keyword Chili
Tried this recipe?Let us know how it was!

Gluten Free Pumpkin Cake

This cake is amazing, especially if you have not had a treat or splurge in a while! I frost it with a thin layer of a simple buttercream. My daughter has a Fall birthday and requests it almost every year. I make it in a decorated cake or cupcakes for her on the years I have time to do so.

Gluten Free Pumpkin Cake Recipe made into a decorated tea pot cake for my daughters 5th birthday

Gluten Free Pumpkin Cake

No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Course Dessert
Cuisine American
Servings 24
Calories 202 kcal

Ingredients
 

Cake

  • 1 cup melted butter I use salted
  • 1 1/3 cup sugar
  • 4 eggs
  • 1 tsp of Vanilla
  • 15 oz pumpkin puree
  • 2 cups of Namaste Perfect Flour Blend gluten free
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp xanthan gum I use Bob’s Red Mill
  • 2 tsp cinnamon
  • 1/8 tsp ground cloves
  • 1/8 tsp nutmeg

Simple Buttercream Frosting

  • ¼ cup softened butter I use salted
  • 1 cup powdered sugar
  • 2 TBS of Heavy cream add more if frosting is dry
  • 1 tsp of vanilla
  • dash of nutmeg and cinnamon *optional

Instructions
 

Cake

  • Preheat oven to 350 degrees. Grease a 9×13 cake pan. In a large mixing bowl combine melted butter and sugar. Stir in 4 eggs, vanilla, and pumpkin puree. In a separate bowl whisk together dry ingredients. Add dry ingredients to wet ingredients and stir just until all combined. DO NOT over mix. Pour into prepared cake pan and bake for about 40 minutes, or until a toothpick comes out clean. Cool and frost with Simple Spiced Buttercream Frosting. If you like more frosting double the recipe.

Frosting

  • Place all ingredients in an electric mixer, like a Kitchen Aid. With the paddle attachment beat on medium speed until well combined and fluffy. If dry add more heavy cream 1 tsp at a time.

Notes

Recipe makes 24 servings. Calories per serving 202; Fat per serving: 11g; Carbs per serving: 26g; Protein per serving: 2g.

Nutrition

Calories: 202kcal
Keyword Cake, Pumpkin
Tried this recipe?Let us know how it was!

About Author


Tessa Ludwig

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