Gluten-Free Creamy Tuna Pumpkin Pasta Dish

 This Gluten-Free Creamy Tuna Pumpkin Pasta recipe is a celebration of comfort and autumn warmth. It combines a flavorful, creamy pumpkin sauce with gluten-free pasta. The addition of tuna adds the perfect flavor. This is a fall recipe that is so easy to make.

When fall brings the cooler temperatures and earlier dark nights, I start craving comfort food. One of my favorite comfort foods is pasta with a creamy sauce. Another favorite fall food item that I crave is anything pumpkin.

 From pumpkin pie to pumpkin spice lattes to soft pumpkin cookies, I can't get enough of the pumpkin flavor. I even crave creamy pumpkin soup. This is the time of year when I stock up on cans of pumpkin. So I have plenty for all of my pumpkin recipes.

A can of tuna inspired my Gluten-Free Creamy Tuna Pumpkin Pasta Dish

The other day I made the most incredible salmon curry from the Safe Catch website, and that led me to see what other delicious seafood recipes I could create. The first recipe that caught my attention was a Tuna Pumpkin Alfredo. I looked at the ingredients and quickly realized that I could not make this recipe, as it had wheat and dairy in it. 

So I started searching the web for other ideas for a pumpkin pasta recipe that was gluten-free and dairy-free. When you have food allergies, you quickly learn how to modify a recipe. My search led me to a creamy dairy-free pumpkin pasta sauce. 

The two recipes inspired me to create a gluten-free pasta dish with a creamy tuna pumpkin sauce. The result was a delicious fall comfort food that was perfect for a fall meal.

Ingredients Needed for Gluten-Free Creamy Tuna Pumpkin Pasta Dish

  ~ Gluten-Free Pasta

  ~ 2 Cans Safe Catch Elite Wild Tuna

  ~ Pumpkin Puree

  ~ Onion

  ~ Olive Oil

  ~ Dried Sage

  ~ Garlic

  ~ Salt

  ~ Almond Milk

About Safe Catch Elite Wild Tuna

 I always keep several cans of tuna in my pantry for making sushi bowls. One of my favorite brands of canned tuna is Safe Catch Elite Wild Tuna. Safe Catch tuna is wild and sustainably caught and has the lowest mercury of any brand. The natural omega-3s and vital oils make this tuna taste so good!

With Safe Catch Elite tuna, there is nothing to pour down the drain. Simply open the can and use a fork to flake the tuna steak, then watch the natural omega-3s and vital oils be absorbed by the tuna. 

Steps to make Gluten-Free Creamy Tuna Pumpkin Pasta Dish

  ~ Step 1 - Make the creamy pumpkin pasta sauce - A delicious plant-based sauce made with pumpkin

  ~ Step 2 - Cook your favorite gluten-free pasta - My favorite gluten-free pasta brand is Jovial

  ~ Step 3 - Combine the pasta sauce with the pasta and cans of Safe Catch tuna. - Don't drain the liquid from the tuna; just stir it into the tuna for the best flavor

Additional Tips

Substitute cooked fresh pumpkin: You can substitute 2 cups of cooked fresh pumpkin for the can of pumpkin.

Use any type of gluten-free pasta: You can use any type of gluten-free pasta in this dish that you prefer.

Storing leftovers: Transfer the sauce to an airtight container and store in the refrigerator for up to 4-5 days.

Top with green onions and roasted pumpkin seeds: Other ideas include dairy-free parmesan or dairy-free mozzarella cheese.

Check out some other recipes that I made with Safe Catch Seafood

~ Stovetop Salmon Curry With Rice

~  Spicy Salmon Waffles Recipe

~  Tuna Avocado Rice Bowl With Mango

~  Quick & Easy Dairy Free Tuna Pizza Bites

~  Kid-Friendly Salmon Pasta Salad

Make sure to save this delicious recipe on Pinterest

Gluten-Free Vegan Soft Pumpkin Chocolate Chip Cookies

 These gluten-free soft pumpkin cookies are the perfect fall treat to enjoy with a cup of pumpkin spice coffee. They are moist and loaded with chocolate flavor. For those who also avoid dairy, they are made with plant-based ingredients. One bite and they will become a favorite fall recipe.

Many years ago, after I discovered that I was allergic to milk, I learned how to convert my favorite cookie recipes to dairy-free cookie recipes. One of the first recipes that I made dairy-free was Soft Pumpkin Chocolate Chip Cookies. These pumpkin cookies taste just like the ones found in grocery store bakeries.

 Fast forward to 7 years later, I have made my favorite soft pumpkin cookie recipe gluten-free. The reason for the new recipe is the discovery of a wheat allergy after I started allergy shots. Why my body rejected wheat can be due to many reasons. 

Some of the reasons that may be related to my wheat allergy

  + In 2021, we discovered mold in our home, and mold exposure can cause food allergies in those who are allergic to mold. 

 + My seasonal allergies could have been hiding my wheat allergy. Once the allergy shots helped with my seasonal allergies, my wheat allergy was discovered. 

I may never know the cause of my wheat allergy happening later in life, but my new reality is a wheat-free diet. When I eat wheat, I experience severe breathing issues that are similar to an asthma attack.

If you avoid eating wheat and/or dairy, this cookie recipe is for you. These Gluten-Free Vegan Soft Pumpkin Chocolate Chip Cookies are the best!

Gluten-Free Vegan Soft Pumpkin Chocolate Chip Cookies

There may be many options in the grocery store for gluten-free cookies, but I have yet to discover a gluten-free soft pumpkin cookie that is also dairy-free. The only cookie that comes close is these chocolate chip cookies made by Flax For Life. The problem is I have yet to find them in stores near me.

Soft Pumpkin Chocolate Chip Cookies are

+ Gluten-Free

+ Soft

+ Moist

+ Dairy-Free

+ Loaded with vitamin A

+ Delicious

+ Full of flavor

+ Easy to make

+ Perfect for fall

+ Great with pumpkin spice coffee

Ingredients Needed

+ Gluten-Free Flour

+ Pumpkin

+ Sugar

+ Coconut Oil

+ Vegan Egg 

+ Dairy-Free Chocolate Chips

+ Baking Powder

+ Baking Soda

+ Pumpkin Pie Spice

+ Salt

FREQUENTLY ASKED QUESTIONS ABOUT CHOCOLATE CHIP PUMPKIN COOKIES

What gluten-free flour do you recommend? My favorite gluten-free flour is King Arthur Measure for Measure Gluten-Free Flour. This gluten-free flour has the starches and gums that are needed for the best gluten-free baking results. 

Can I use fresh pumpkin instead of canned? I don't recommend using fresh pumpkin as it will make the cookies too moist and undercooked, as fresh pumpkin has more water in it.
  
Can I double the pumpkin chocolate chip cookie recipe? I always double the recipe so I can use up the whole can of pumpkin. A can of pumpkin has two cups in it; by doubling the recipe, you get more cookies and no leftover pumpkin to be discovered rotten weeks later in the back of the fridge.

Can I use a replacement for the coconut oil? You can use other oils like canola, coconut oil, corn oil, and even olive oil.

Can I refrigerate the dough overnight before baking? If you are short on time and can bake the cookies right away, refrigerating the cookie dough is fine. It may result in a different texture, but the taste will still be just as delicious.

Can I make the cookies vegan? To make the cookies vegan, just use an egg substitute. Check out these 11 egg substitute recipes for baking and more! 

Can I make the cookies low-fat? You can make the cookies lower in fat by substituting applesauce or mashed banana for the vegetable oil. This may result in a different taste, but the cookies will still be delicious.

Can I make the cookies with less sugar? I make my cookies lower in sugar all the time with a zero-calorie sweetener that has a taste similar to sugar, and it measures just like white sugar. In my opinion, this low-calorie sweetener has a sweeter taste than sugar so I use 3/4 cup instead of one cup of white sugar. My favorite zero-calorie sweetener even has varieties of brown sugar and confectioners' (powder) sugar.

These are the absolute BEST Gluten-Free Pumpkin Chocolate Chip Cookies! Soft, moist, and loaded with fresh pumpkin flavor and sweet chocolate chips.

Check out some other delicious gluten-free recipes

~ Two Ingredient Gluten Free Oat Tortillas 

~ Vegan Tuna Salad

 ~ Plant-Based Crab Cakes

~ Gluten-Free Maple Peanut Butter Cookies

How To Roast Pumpkin Seeds On The Stove

Tired of pumpkin seeds that are hard to chew? Learn how to roast your pumpkin seeds so that they can be enjoyed. This is an easy stove-top recipe for roasting pumpkin seeds. Don't toss your pumpkin seeds instead, make a delicious snack

 I love carving pumpkins with my boys, as it means I get lots of yummy pumpkin seeds to eat. I have a simple recipe to toast those seeds.  I toast my pumpkin seeds on the stovetop instead of the oven. The seeds only take 5 minutes to toast and are so crispy and easy to chew. 

 So carve your pumpkin and save those seeds.  After scooping out the goop and seeds from the pumpkin, all you have to do is remove the big pieces of goop from the seeds. Then wash the seeds and drain them. There is no need to soak the seeds or thoroughly dry them like the oven method requires. Don't worry if a little orange goop remains on the seeds; it will cook off.

I love carving pumpkins so I can toast the seeds!

 Pumpkins are plentiful in the fall, and the prices of these orange pumpkins are good. I know my kids think the big pumpkins make the best decorations for Halloween night. Most people select their pumpkins based on how they are going to carve their jack-o-lantern for Halloween, but I buy my pumpkin with the intent of roasting pumpkin seeds. 

All pumpkins have seeds in them, so let your child select their favorite shape and size of pumpkin. My question is ~ does the size of the pumpkin a bigger pumpkin mean more seeds? I might just have to buy a small and a large pumpkin to find out the answer.

Pumpkin Seeds Are

~ Healthy

~ Full of Fiber

~ Loaded with Protein

~ Delicious

~ Contain Magnesium and Iron

~ Crunchy

The size and shape of the pumpkin are important for pumpkin carving. So plan out the pumpkin carving design before you head to the pumpkin patch. 

 If you are selecting a pumpkin to enjoy the pumpkin flesh for baking pies, make sure to select the smaller pumpkins that are labeled for pies. While the big pumpkins may have more orange flesh inside, they are not suitable for baking pies as they lack flavor. 

 I love using the smaller pumpkin for baking pumpkin pie and making Dairy-Free Soft Pumpkin Chocolate Chip Cookies. I admit that most of the time, I will just buy a can of cooked pumpkin for my pumpkin recipes. I once cooked a pumpkin to make a pie, and it was a lot of work. It really is not that difficult to cook a pumpkin, but it is time-consuming.

 Read about how to cook a pumpkin here. If you don't have the time to cook a pumpkin, no worries, as the stuff in the can is just as good. I always buy several cans of pumpkin in the fall so I can use it in all my pumpkin recipes.

Roasting the pumpkin seeds in a pan is so easy

  Heat a pan over medium-high heat and add 2 teaspoons of oil. Place the washed pumpkin seeds into the pan and add some salt. Salt makes the pumpkin seeds taste so delicious! Stir the seeds with a spatula for about 5 minutes or until toasted. The pumpkin seeds will start to pop, and that is ok. They are toasted when they are lightly browned. Taste one to see if they are crunchy. If the pumpkin seed is hard to chew, cook it some more.

Toast until light brown

I love the pan-toasted method as it is so easy and quick. I love not having to turn on the oven either. If you want a sweeter pumpkin seed, add 1 tablespoon of sugar and 1 teaspoon of cinnamon instead of the salt while you are toasting them in the pan. You can also add salt to make a sweet and salty seed version of pumpkin seeds. So don't toss those pumpkin seeds and enjoy eating them. Pumpkin seeds are high in protein, fiber, and magnesium.

Stovetop Pumpkin Seeds Recipe

Ingredients

2 tablespoons oil

Pumpkin seeds

salt

Stainless steel pan

Instructions

Scoop the seeds out of the pumpkin. Then, remove large pieces of the orange goop. Wash the seeds and remove any large, stringy pumpkin pieces. Place the pumpkin seeds in a strainer to remove excess water. Heat a large skillet over medium-high heat and add the oil. Add the seeds and salt to taste. Stir the seeds in the pan for about 5 minutes until lightly toasted. Taste one to see if they are to your desired crunch. Remove from heat and enjoy.

The best part of carving is eating the pumpkin seeds.

Holiday Pumpkin Pie Spiced Sugar Cookies

Love all things pumpkin spice? Check out this recipe for pumpkin spice cookies.

We all have an unused container of pumpkin pie spice in our pantry. We may have used it to make a pumpkin pie for Thanksgiving, and now it just sits there. What else can we make with this unique spice? These holiday pumpkin spice cookies are the best recipe for pumpkin pie spice. They go great with pumpkin spice coffee!

     This post contains affiliate links

 Thanksgiving is over, and you probably have a bottle of pumpkin pie spice in your cabinet. Chances are that container of pumpkin pie spice will not be used again until next Thanksgiving when you make another pumpkin pie. 

 A year from now, that jar of pumpkin spice may not be fresh and will have lost some of its flavor. So if you have a container of pumpkin pie spice in your pantry, you need to start using it! What else does one use that pumpkin pie spice for? 

 Pumpkin pie spice is such a flavorful spice that can be used for many recipes beyond pumpkin pie. It can be used like cinnamon in so many recipes. Think of pumpkin pie spice as a gourmet cinnamon spice. Pumpkin pie spice will give so many recipes a wonderful taste. The best way, of course, is to use it in a cup of coffee. So you can have pumpkin spice coffee year-round instead of just in the fall. 

Who says that pumpkin spice coffee can only be consumed in the fall? You enjoy cold brew coffee and iced coffee year-round, so now, with the help of pumpkin pie spice, you can enjoy a warm cup of pumpkin pie spice coffee any time that your heart desires. Since we are talking coffee, we need some pumpkin pie spice cookies to enjoy with our cup of coffee.

How To Make Perfect Iced Coffee

                              
  My favorite way to use pumpkin pie spice is in cookies. This spice adds a gourmet taste to sugar cookies. I love adding pumpkin pie spice to my sugar cookie cut-outs. The pumpkin pie spice makes my holiday cookie-cutter cookies taste so good. These are the cookies that I bring to all my Christmas cookie exchanges. I also love bringing my Lemon Frosted Rosemary Holiday Sugar Cookies to holiday cookie exchanges. 

This sugar cookie dough recipe is the best for the cookies for Santa, as they can be decorated with a delicious pumpkin pie-spiced frosting. Get that frosting recipe and other ideas for how to use pumpkin pie spice further down in this post.

Holiday Pumpkin Pie Spiced Sugar Cookies are

~ Delicious

~ Perfect for cookie exchanges

~ Can be made dairy-free

~ Full of flavor

~ Can be used with cookie cutters

~ Has a cinnamon taste

  I have a wonderful holiday sugar cookie recipe that uses pumpkin pie spice. This cookie has a wonderful taste of cinnamon and other spices that most associate with pumpkin, but it has no pumpkin taste in it. The cookie has hints of ginger, cloves, and nutmeg in the cookie batter. To me, the cookies taste like a light gingerbread cookie. So if you are a fan of gingerbread cookies, you are going to love these cookies. If gingerbread cookies are not your thing, you have to try these cookies, as they are a less spicy version of those holiday cookies. 

 You just have to make them in order to understand the delicious spice combination. These delicious buttery cookies can be enjoyed year-round. I told my husband that I would be making these cookies, instead of my regular sugar cookies, next Christmas.

          I love this AirBake® Nonstick Cookie Sheet! My cookies baked faster and did not burn. After I made these delicious cookies, I decided to see what other food items I could enjoy pumpkin pie spice in, as I did not want that wonderful bottle of spice to go to waste.

Did you know that most spices lose their flavor after a year or so? So that pumpkin pie spice that you bought for Thanksgiving may not give your pumpkin pie the same great flavor next year. So use this delicious spice year-round. Here are some creative ways you can spice up your life with this intriguing mix of cinnamon, nutmeg, allspice, ginger, and cloves. If you love cinnamon on your food, you will love pumpkin pie spice.

Pin this recipe on Pinterest

 
Ideas for using pumpkin pie spice
                                       
+ Coat chunks of sweet potato or butternut squash before roasting
+  Mix it into pancake or waffle batter
+ Brew a good dash of it with your coffee
+ Add to oatmeal with some maple syrup
+ Sprinkle over yogurt
+ Sprinkle into warm tea
+ Stir into French toast batter
+ Stir into eggnog
+ Sprinkle into a latte
+ Add it to frosting
+ Add a teaspoon to coffee grounds before brewing

Holiday Cinnamon Spiced Sugar Cookies
Makes about 4 dozen cookies

Ingredients
3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1 cup unsalted butter, at room temperature. Make it vegan or dairy-free with vegan butter
1 cup of sugar
2 large eggs or 2 egg substitutes
2 teaspoons Pure vanilla extract

1. In a medium bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice.
2. In a large bowl, beat the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Then gradually beat in the flour mixture.
3. Divide the dough into thirds and wrap each piece in plastic wrap. Refrigerate for a least 2 hours.
4. Preheat oven to 350°F
5. On a lightly floured surface, roll out one piece of dough to 1/8 inch thick. Cut out the cookies with cookie cutters and place them on ungreased cookie sheets, 2 inches apart.
6. Bake for ten minutes or until edges are lightly browned. Cool the cookies on the sheets for 2 minutes, then transfer to wire racks to cool completely. Repeat with the remaining dough.

Tip: These cookies can be frosted. I added a teaspoon of the pumpkin pie spice to a container of cream cheese frosting, and the taste was so delicious.

Eleven Egg Substitutes For Baking & More

Pumpkin pie spice would taste awesome in these cookie recipes
       Click on the yellow links below for the recipes

Dairy-Free Rosemary Sugar Cookies  

Sugar Cookies With Half The Amount Of Sugar 

Dairy-Free Soft Pumpkin Chocolate Chip Cookies

What is your favorite holiday cookie?

Healthy Chocolate Chip Pumpkin Bread

Fall is in the air and pumpkin is everywhere

 When the weather gets cooler, I tend to start craving pumpkin flavor. It first starts with a pumpkin latte, pumpkin yogurt, and before I know it I want a piece of pumpkin pie. The next thing that I know, somehow 5-6 cans of pumpkin are in my pantry. I tend to go crazy with buying that canned pumpkin as my pumpkin cravings are real. Even the teenager starts requesting a pumpkin pie for his birthday which is in October. I can't make the first pumpkin pie until the teen's birthday so it stays special to him. So to satisfy my pumpkin craving, I make pumpkin bread and it better be healthy as I tend to eat way too many slices. Whenever I make pumpkin bread, my husband won't eat it unless there are chocolate chips in it. My pumpkin bread also does not contain all those spices like nutmeg, cloves, and cinnamon as I don't like those spices. I no longer get my pumpkin coffee at a certain coffee shop as once they change their recipe to pumpkin spice coffee, it just ruined it for me.

Chocolate makes pumpkin taste so good

    My Husband is not a pumpkin pie person and does not enjoy anything pumpkin. Strange, right? Who does not like pumpkin pie? My husband will eat this pumpkin bread as he says that chocolate gives a great flavor to the pumpkin. I couldn't agree more. My middle son loves pumpkin pie so much that he always requests a pumpkin pie instead of cake for his birthday. It is a good thing my son's birthday is in the fall and the stores have plenty of cans of pumpkin. So with plenty of pumpkin in my pantry, I can make both a pumpkin pie and pumpkin bread.

This pumpkin bread is:

~ Chocolate

~ Pumpkin

~ Gooey

~ Sweet 

~ Crunchy

~ Healthy

~ Moist

This year I decided to add a twist to my pumpkin bread recipe and add granola and chia seed for a healthy crunch and omega/fiber boost. Of course, since I am making this bread healthy, I will be using olive oil for the small amount of oil that this recipe calls for. The granola and the chia seed give my pumpkin bread a unique crunch. The awesome thing is my husband had no clue that I put the chia seed into the bread and he enjoyed the bread. The olive oil is new unique Greek Extra Virgin Olive Oil that I just discovered and I love that I can bake and cook with it while getting those healthy fats into my diet.

Check out my Dairy-Free Pumpkin Chocolate Chip Cookies HERE

   Sponsored post: I received products from Viki's granola, Carrington Farms, and Gaea to facilitate this post.

 I used a delicious cranberry, maple, and walnut granola from Viki's granola as I just love the generous amounts of cranberries and walnuts in it. These two items just blend in perfectly with the flavors of pumpkin and chocolate chips. To get an awesome flavor and crunch from the granola, I like to stir the granola into the pumpkin bread batter. Then right before I put the loaf of bread into the oven, I sprinkle more granola on top of the bread. The granola gave my bread a wonderful texture along with a delicious taste. The granola also makes the top of the bread so pretty. When my nine-year-old son saw the bread, he told me that the bread looks awesome as he ate two slices. My nine-year-old takes all my selfie photos and so understands about things looking good.

The granola makes for a nice crunchy topping

This pumpkin bread with chocolate chips is delicious and healthy. Pumpkin is loaded with vitamin A and the granola is made from oatmeal. The chia seeds give the bread protein, fiber, and omegas. So indulge and enjoy a slice. This bread would be great for breakfast or a coffee break with a cup of pumpkin spice coffee. To make this bread dairy-free just use vegan chocolate chips and dairy-free yogurt. If you like gooey chocolate serve the bread warm, just heat it in the microwave for 15 seconds.

Healthy Chocolate Chip Pumpkin Bread

Ingredients

2 tablespoons Greek olive oil

1/2 cup honey

1 large egg, at room temperature

1/3 cup plain non-fat yogurt

1 teaspoon pure vanilla extract

1 1/2 cups pumpkin puree (not pumpkin pie filling)

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup whole wheat flour

3/4 cup white flour

4 tablespoons chia seeds

1 cup granola

1/2 cup dried cranberries

1 cup chocolate chips

Directions

Preheat oven to 325 degrees F.

1.  Lightly brush a loaf pan with olive oil.

2. In a large mixing bowl beat the oil and honey together. Add the yogurt, beat to combine, then beat in the egg. Make sure the ingredients are smooth and well blended. Beat in the pumpkin purée and vanilla. 

3. Combine the baking soda, salt, flours, and chia seeds in another bowl and then mix well into the pumpkin mixture.

4. Stir in the granola and chocolate chips until well coated.

5. Spread the batter into the prepared loaf pan and lightly sprinkle the top with some granola.

6.  Bake for about 6o minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the loaf pan for 15 minutes

Easy Pumpkin White Bean Hummus

Fall time means pumpkin time. Check out this unique hummus that is made with pumpkin. The pumpkin adds a delicious flavor to the white bean hummus.

 It is pumpkin season and everywhere you look, you will find some sort of food made with pumpkin. From pumpkin spice coffee to pumpkin pie, people just can't get enough of the great taste of pumpkin. Most people think of sweet when it comes to pumpkin recipes but fresh pumpkin is wonderful to use in savory recipes. I have a unique savory recipe using pumpkin. Pumpkin hummus!

 

 You can use fresh or can pumpkins for this wonderful dip and now is the perfect time to buy pumpkins. The stores have plenty of fresh pumpkins for sale and they also have stocked the shelves with cans of pumpkin puree. The best kind of fresh pumpkin to use for this hummus recipe is the smaller pie pumpkin as they have a sweeter taste. If all you can find is the bigger carving pumpkin, that will work in this plant-based recipe. Of course, the pumpkin in the can is the easiest option.

Pumpkin Hummus is

+ Savory

+ Full of protein & Fiber

+ Loaded with Vitamin A

+ Plant-Based

+ Easy To Make

+ Delicious

+ Perfect for a Party

+ A Healthy Snack

+ Goes Great with Crackers & Raw Vegetables

How To Cook A Pumpkin

 

Cooking a pumpkin is simple. I like to cook my pumpkin in the oven. Just follow a few simple steps. 

1. Wash the pumpkin to get all the dirt off. Pumpkins tend to be dirty when you buy them from the store.

2. Grab a sharp knife and stab it into the pumpkin a couple of times. This is to let the steam out while cooking. 

3. Place the whole pumpkin on a baking sheet and place it in the oven. No need to cut it up.

4. Bake the pumpkin in the oven at 400 degrees for one and a half hours or until the pumpkin skin is soft.

5. Once the pumpkin is cooked, let it cool for 15 minutes.

6. Then take a sharp knife and cut the pumpkin in half.

7. Scoop all the seeds and stringy stuff out of the cooked pumpkin. Make sure to save the seeds to roast them. The recipe for roasting pumpkin seeds is at the end of this article.

8. Cut the rind off the pumpkin. Cutting the pumpkin into small pieces makes this easier to do.

9. Puree the pumpkin pieces in a food processor.

Make sure to save the pumpkin seeds for roasting

Cooked pumpkin stores well in the freezer

Cooked pumpkin stores well in the freezer for many years and is great for future recipes. To freeze the pumpkin, just place about 2 cups of pumpkin puree into freezer bags. Cooked puree pumpkin is great for all your pumpkin recipes like pumpkin pie, pumpkin soup, and pumpkin bread. Make sure to check out this recipe for Soft Pumpkin Chocolate Chip Cookies.

Ingredients Needed For Pumpkin Hummus

+ White Beans

+ Pureed Pumpkin

+ Vegan Yogurt

+ Garlic

+ Lemon Juice

+ Cumin

+ Olive Oil

+ Salt 

+ Pepper

Make sure to Pin this recipe on Pinterest

Pumpkin White Bean Hummus

Makes 8 servings

1 clove garlic

 2 -15 oz. cans of white beans drained and rinsed 

1/4 cup plain vegan yogurt

1 cup pumpkin puree

3 tablespoons olive oil

1 tablespoon lemon juice

1/2 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

Roasted pumpkin seeds to sprinkle over the prepared hummus

Paprika to sprinkle over the prepared hummus

1. Using a garlic press, press the garlic clove into a food processor. Add remaining ingredients and pulse until well combined.

2. Place hummus into a serving dish and sprinkle with paprika and the toasted pumpkin seeds.

3. Serve with veggies, crackers, pita wedges, or tortilla wedges.

Check out my recipe for how to roast pumpkin seeds

Check out these other delicious hummus recipes

Spicy carrot hummus 

https://www.momknowsbest.net/2017/12/spicy-carrot-hummus.html

White bean hummus

 https://www.momknowsbest.net/2016/11/easy-white-bean-hummus.html

Easy beet hummus

https://www.momknowsbest.net/2017/12/easy-beet-white-bean-hummus.html

Spicy red pepper hummus

https://www.momknowsbest.net/2016/08/healthy-spicy-red-pepper-hummus-with.html

Spicy HARISSA Hot Chili Hummus

https://www.momknowsbest.net/2021/03/spicy-harissa-hot-chili-hummus.html

Baba Ghanoush With Oven Roasted Eggplant

https://www.momknowsbest.net/2016/01/baba-ghanoush-with-oven-roasted-eggplant.html

                                                                                                  

Cooking Halloween Pumpkin On Stove

My neighbor gave me a huge pumpkin the day after Halloween that she did not carve. My frugal nature would not let the pumpkin go to waste. It was a lot of work to cook it but I now have 14 bags of pumpkin chunks in my freezer to use throughout the year. I cut the pumpkin into pieces and boiled it for 20 minutes. Then I sliced off the peel and cut it into chunks. You may be asking what will I make with my pumpkin. I will, of course, make pie, soup, and add it to veggies and pasta. Pumpkin is rich in fiber and vitamin A. My favorite way to use the pumpkin is to saute it is kale. I never thought I would like kale but read how it is so good for you. The pumpkin takes away the bitter taste and makes for a yummy dish. I now look at Halloween pumpkins as a yummy vegetable.