When I think of fall, I think of pumpkins. That’s why I put together this list of 10 Paleo Pumpkin Recipes. With everything from Paleo Pumpkin Bread to Paleo Pumpkin Pie, you’ll love these healthy pumpkin recipes! As for me? I can’t help but smile when I look at a bright orange pumpkin. When I’m baking with one? I’m even happier.
I love the rich, nutty flavor of freshly baked pumpkins and winter squash. If you’re a regular reader of Elana’s Pantry, then you know that I prefer to use freshly baked pumpkin in my pumpkin recipes, rather than canned pumpkin puree. Although I’ve used it in a couple of the recipes below, I don’t always test my pumpkin recipes using canned pumpkin, so can’t say that it will work universally in these healthy pumpkin recipes. Although canned pumpkin can be more convenient, I don’t think its flavor stands up to the rich goodness of freshly baked pumpkin.
Did you know that pumpkin is a type of winter squash? I commonly swap out butternut squash, acorn squash, or red kuri in place of pie pumpkin. In fact, I think the aforementioned winter squash are even tastier than pie pumpkins, and I often find that they are a bit sweeter. You can use butternut squash, acorn squash, or red kuri in any of the Paleo Pumpkin recipes below.
Each week during the fall I bake a couple of winter squash, allow them to cool, transfer them into glass mason jars, and store them in the fridge for convenience. This baked winter squash usually keeps for about five days. That way I have freshly baked squash on hand when the boys ask me to make them Pumpkin Bread Pudding, or if I’m craving a healthy Pumpkin Spice Latte.
If you’d like to learn how prepare winter squash from scratch to use in the recipes above, check out my amazing tutorial called how to roast butternut squash!