Have you noticed pumpkins at the grocery store and farmers’ markets yet? It’s that time of the year again and we’ve created delicious pumpkin recipes to get your pumpkin fix this fall, including a green and yellow light pumpkin spiced latte!

 

Pumpkin Spiced Latte

Serves 1

 

1 cup = 1 green light, 1 yellow light

 

Ingredients

1 cup nonfat milk or unsweetened almond milk

2 tablespoons pure pumpkin puree

1/4 teaspoon pumpkin pie spice

1/4 teaspoon pure vanilla extract

1/2 cup coffee (omit coffee if making for the kiddos)

 

Directions

Make coffee according to package directions. Heat milk in a small saucepan over medium until lightly simmering, do not bring to a boil. To a blender add warm milk, pumpkin, spice, and vanilla. Blend until frothy, about 2 minutes. If using coffee pour into a 16 oz mug, add milk mixture, dust with more pumpkin pie spice and serve immediately.

 

Pumpkin Cauliflower “Mac” and Cheese

Serves 4

 

1 fistful = 1 green light, 1 yellow light

 

Ingredients

1 head cauliflower, cut into bite-sized florets

2 cups pumpkin puree

1/8 teaspoon garlic powder 

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup nonfat milk

1 sprig fresh rosemary

1 cup nonfat cheddar cheese, shredded

Paprika for serving

 

Directions

Bring a large pot of water to a boil over high heat. Add the cauliflower and cook for 5 – 7 minutes until fork tender. Drain and set aside. Heat a small saucepan over medium and add the pumpkin, garlic powder, salt, pepper, milk, and rosemary. Bring to a rolling simmer without boiling. Remove rosemary sprig and add cheese and whisk until smooth and creamy, about 3 – 5 minutes. Add salt and pepper to taste if needed. Divide cauliflower into 4 bowls, top with cheese sauce and fresh paprika and serve.

 

Creamy Pumpkin Curry

Serves 4

 

1 fistful = 1 green light, 1 yellow light

 

Ingredients

1 teaspoon olive oil

1/2 red onion, minced

1 small red chili, seeds removed and thinly sliced

1 large green bell pepper, thinly sliced

3 cups pumpkin, peeled and cubed (or butternut squash)

2 tablespoons minced ginger

2 cloves garlic, minced

2 tablespoons Thai curry paste (red or yellow)

1 cup canned light coconut milk

3 cups vegetable broth

1 teaspoon ground turmeric

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 cups brown rice, for serving

1/4 cup fresh cilantro, for serving

1/4 cup chopped toasted almonds, for serving

 

Directions

Heat oil in a large pot over medium. Add red onion, red chili, and bell pepper and cook for 5 – 7 minutes until vegetables are tender. Add pumpkin, ginger, garlic and curry paste. Mix well and cook for another 3 minutes. Add milk, broth, turmeric, salt, and pepper and bring to a rolling simmer. Reduce heat to medium, cover and cook 15 minutes. Divide rice in 4 bowls, top with curry and cilantro and chopped almonds. 

 

Maple Pumpkin Overnight Oats

Serves 1

 

1 fistful = 1 green light, 1 yellow light

 

Ingredients

1/4 cup pumpkin puree

1 cup nonfat milk or unsweetened almond milk

1/2 teaspoon maple extract

1/2 teaspoon pumpkin pie spice

1/2 cup old fashioned rolled oats (or gluten-free oats)

1 banana sliced, for serving

 

Directions

Add pumpkin, milk, extract, and pie spice to a 16 oz glass jar. Mix well. Add oats and mix well.. Cover with a lid or plastic wrap. Place in the refrigerator for 6 – 12 hours. Right before serving fold in banana slices. Enjoy cold. 

 

Spicy Pumpkin Chipotle Chili

Serves 4

 

1 fistful = 1 green light, 1 yellow light

 

Ingredients

1 tablespoon olive oil

1 lb lean ground turkey or veggie beef crumbles

1 green bell pepper, diced

1 large onion, diced

2 cloves garlic, minced

2 cups fresh pumpkin, peeled and cubed (or 1/2 cup pumpkin puree)

8 oz can tomato sauce

2 chipotle chili peppers in juice, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon salt

1/2 teaspoon freshly ground pepper

15 oz can kidney beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

Nonfat shredded cheddar, for serving

Green onion, sliced, for serving

Tomato, seeded and diced, for serving

 

Directions

Heat oil in a large pot or dutch oven over medium-high. Add ground turkey or veggie crumbles and cook for 7 minutes until lightly browned. Add bell pepper, onion, and garlic. Cook 5 minutes more. Add the rest of the ingredients up to pinto beans plus 1 cup of water. Bring to a boil. Reduce heat to medium-low, cover and simmer for 45 minutes stirring occasionally. To serve divide into 4 bowls and top with 1 tablespoon cheese, green onion, and tomato.