Tag Archives: paleo pumpkin dessert

Pumpkin Spicecream

25 Oct


Here is my newest submission because for one thing, we are in the middle of National American Pumpkin Spice Season, but I also want to be in on the smoothie bowl trend.  This is cold, filling, and has a dose of protein to boot.  With extra toppings, this would make a hearty breakfast, but it also makes a light dessert if that is your preference.

1/4 cup water
a heaping 1/2 cup frozen pumpkin (1/3 of 15 oz can)
1/3 cup cottage cheese** 
1/2 frozen banana
1/2 tsp pumpkin pie spice
2 tsp maple syrup, more for garnish/to taste 

toppings: whipped cream, coconut flakes, chopped apples or pears, chopped pecans, drizzle of honey, maple or even chocolate syrup!!

Place everything in your Vitamix or blender. Blend until mixed thoroughly, you may have to scrape down the sides with a spatula once or twice during processing.  Spoon out into a bowl and sprinkle with your choice of yummy toppings.  (If you are using a regular blender, you may want to allow the frozen pumpkin and banana to soften slightly.  Also, I freeze the pumpkin in pre-measured amounts because I use it in my morning breakfast smoothies.)

This is such a great treat–it is full of natural goodness, with a solid dose of protein to boot.  My kiddos all really liked it (the dollop of whipped cream sealed the deal for them!)  Everybody wins!

**To avoid dairy, increase the amount of frozen pumpkin to 2/3 c and add a tbsp of almond butter and a pinch of salt.  After all my experience making smoothie bowls, the consistency and flavor will be just as good.  🙂

If you are new to our site, please also check out my two other favorite pumpkin recipes:  Fall’s Best Pumpkin Muffins and Pumpkin Sausage Soup.

Enjoy, Leigh



Pumpkin Crisp

26 Oct

A just-sweet-enough pumpkin dessert perfect for any fall table or celebration. Nutrient dense coconut milk replaces the usual condensed milk, a bit of honey or maple syrup replaces the processed sugar, and a buttery array of nuts replaces the usual insulin spiking refined flour crust. I love the way this turned out and the reviews from my taste testers (neighbors, friends, and sister!) were unanimously delish! May it be a nice primal friendly addition to your seasonal baking!

Pumpkin Mixture
4 cups fresh pumpkin or 2 15oz cans 100% pumpkin
1/4 cup honey or maple syrup
1 6oz can full fat coconut milk
3 eggs
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/4 tsp ground cardamom

Crumb topping
1 1/2 cups finely crushed nuts (I used walnuts and pecans)
2 Tbsp almond flour
4 Tbsp coconut oil or butter, melted
1 tsp ground cinnamon

  1. Preheat oven to 350.
  2. Whisk together all ingredients for pumpkin mixture until smooth.
  3. Pour into lightly greased pie plate or 8×8 baking dish.
  4. Combine all ingredients for crumb topping.
  5. Scatter on top of pumpkin mixture evenly.
  6. Bake in bottom half of oven for 25 minutes.
  7. Move to center rack for the last 15-20 minutes until done.
  8. Center should be firm and top nicely browned.
  9. Let set for a few minutes and serve warm, but leftovers are yummy cold too!



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