Paleo Pumpkin Recipes

Being Paleo – It’s A Lifestyle… And there are tons of recipes to keep it that way!

Welcome to our weekly column of Paleo Recipes that will keep you on the right track while tapping into your culinary skills to create dishes that even the non-paleo folks in your life will crave!

The holiday season is fast approaching! This month’s focus will be on what to serve as the happy host/hostess. From soups to snacks, entrees to desserts, we will wrap it all up for you…

Paleo Pumpkin Recipes, Paleo Thanksgiving Recipes, Paleo Fall Recipes, Paleo Winter Recipes
Check out these delicious pumpkin recipes from Kristen Silverman of It’s A Lifestyle.

What will you do with all the pumpkins sitting around your house?  Here are two extremely quick and simple ideas:

Paleo Pumpkin Butter

Need:

  • Pumpkin
  • Peeler
  • Strainer
  • Large Saucepan/Dutch Oven

Ingredients:

  • 1 medium pumpkin
  • 2 tsps. ground cinnamon
  • 1 tsp. ground ginger
  • ¼ tsp. freshly grated nutmeg, optional
  • Pinch ground cloves

Make:

Wash & peel pumpkin. Cut in half and scoop out the seeds and pulp with a melon baller or spoon. Save the seeds for roasting later!

Cut the pumpkin into 1”cubes. Place cubes into a large saucepan in a single layer. You can also use a Dutch oven, if available. Add water to the pan, so that the pumpkin cubes are about halfway covered. Simmer over medium heat, stirring once or twice, until completely tender. (About 30 mins)

Remove from heat, strain water and puree in food processor/blender until all chunks are gone. Return to the pan and add in the spices. Stir until thoroughly mixed in. Simmer on medium to low heat for about 40 more minutes. Stirring occasionally. Remove from heat and let cool at room temperature before serving. Store the rest in a sealed container and refrigerate!

This can be used as a spread, in shakes, desserts as a filing, with eggs, yogurt etc. Enjoy!

Spiced & Roasted Paleo Pumpkin Seeds

Need:

  • Pumpkin
  • Peeler
  • Strainer
  • Baking sheet, foiled

Ingredients:

  • Pumpkin seeds (medium size pumpkin yields 1 to 1½ cups)
  • 1½ tbsps. evoo
  • ½ tsp. smoked paprika
  • ¼ tsp. cayenne pepper
  • 1 tsp. garlic salt
  • 1 tbsp. red pepper flakes (optional, if you want added heat!)

Make:

Preheat oven to 350°F.

If you have set aside seeds, grab them! If not, cut the pumpkin in half and scoop out the inside, separating the seeds from the pulp. It’s ok if you’re not able to get out all the pulp, just as long as most of it is separated.

In a bowl, add the evoo and seeds. Toss them around until evenly coated. Add in your seasonings and toss again until evenly coated.

Spread the seeds, in a single layer, across the foiled baking sheet. Bake in the oven for about 30-40 mins or until golden brown looking. You can stir the seeds around, at the midway mark, for even baking, but not necessary.

Remove from the heat, let cool and serve in your favorite holiday bowl as a snack or use to top off your favorite dessert! Many uses, so be creative! Enjoy!!