Pumpkin Recipes for Every Occasion

Cr8 Fitness has the best peeps ever! In the last week, I've been given a joke book to fill our days especially Tuesdays with laughter, a pair of socks, and two pumpkins. I'd like to thank everyone who trains with us. You make my days easier and full of family. Since I've been able to share the joke book I also wanted to share some recipes to help make your Fall festive and healthy. If you've been blessed with a pumpkin you might be able to use that in some of these recipes. A can of pumpkin from the store will work amazing as well. I'm working on ideas to share my socks with everyone. 

Pumpkin Cheesecake Bites

  • 4 oz cream cheese
  • ½ cup pumpkin pureé
  • 1 scoop Beverly Vanilla or Graham Cracker Protein
  • pumpkin spice (for topping)

Mix together all ingredients (except pumpkin spice) until well combined. Place into molds, I used the small silicone muffin pan. Ice cube trays work great too! Sprinkle with pumpkin spice and place in freezer until firm (about 2 hours). Let thaw a couple minutes before enjoying.

I wonder what Angel Food Cake would taste like here.

Pumpkin Bars

  • ½ cup oats
  • 1 cup whole wheat flour
  • ½ cup brown sugar

  • ½ cup butter

  • ½ teaspoon cloves

  • 1 ½ teaspoon cinnamon

  • ½ teaspoon salt

  • 2 cups milk

  • 3 eggs

  • 5 scoops UMP Vanilla

  • 2 cups pumpkin

Heat oven to 350. Place butter into a 9×13 pan and let melt in oven while it is preheating. In the meantime mix the oats, flour, and the brown sugar. Pour over the melted butter and press down with a spoon. Bake for 12 minutes. While crust is baking, scald milk and the spices. Stir in the pumpkin and then the eggs followed by the protein powder. Pour this over the crust and bake for another 20 minutes or until the pumpkin filling is firm to the touch.

Pumpkin Pie Smoothie

  • 1/3 cup pure pumpkin, canned
  • 1 Tablespoon extra-virgin olive oil (or walnuts, almonds, flax, chia, etc)
  • 1 scoop vanilla whey protein powder
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup water
  • Ice 

Mix all ingredients in blender until smooth and creamy. Pour immediately into a large cup. Eat with a spoon or a large straw. 

Pumpkin Overnight Oats

  • 1 1/2 cups steel cut oats (do not substitute quick cooking, instant, or rolled oats)
  • 3 cups water
  • 2 cups milk, any kind you like (I use unsweetened vanilla almond milk)
  • 1 (15 ounce) can pumpkin puree
  • 1/4 cup pure maple syrup
  • 1/4 cup ground flaxseed meal (or swap an equal amount of chia seeds, hemp seeds)
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves or allspice
  • 1/2 teaspoon kosher salt

For serving: chopped toasted pecans, dried cranberries, chopped dried apricots, peanut butter, or any other mix-ins you enjoy with pumpkin

Pumpkin Chia Pudding

  • 1.5 cups almond milk
  • ½ cup pumpkin puree
  • 1 scoop UMP Vanilla protein powder
  • 2 TB almond butter
  • 1 TB raw honey
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1/8 tsp. ground ginger
  • 1/8 tsp. ground cloves
  • ¼ cup chia seeds
  • Sea Salt, a pinch

Blend all ingredients, except chia seeds, until smooth. Place the blended mixture into a reseal-able large jar (or 2 smaller jars) then add chia seeds. Seal jar and shake.

Place in refrigerator overnight or for at least 3+ hours. Feel free to shake jars once or twice in between to make sure they didn’t become too gelatinous. Breakfast, snack or post workout recovery is served!

Slow Cooker Pumpkin Chili

  • 1 Tbsp coconut oil
  • 2 onions, chopped
  • 1 bell pepper, diced, green
  • 6 clove garlic , minced
  • 1 1/2 pound ground beef, or bison
  • 1 28 -ounce can crushed tomato
  • 1 6.5 -ounce can can tomato paste
  • 1 14- ounce can pumpkin puree
  • 1 cup chicken broth, or water
  • 2 ½ tsp. dried oregano
  • 1 ½ Tbsp. chili powder
  • ½ tsp. cayenne, optional
  • 1 ½ tsp. ground cinnamon
  • 1 tsp. ground cumin
  • ½ - ¾ tsp. sea salt
  • ⅛ tsp black pepper

Heat a large pot or Dutch oven over medium-high heat. Add oil and saute the onions and peppers, stirring occasionally, for about 7 minutes or until onions start to soften. Then add the garlic and cook an additional 30 seconds or until fragrant.

Add the ground beef. Use a spatula or spoon to break it up as it cooks. Cook until meat is nearly cooked through, about 8-10 minutes.

Transfer meat mixture to the slow cooker. Add remaining ingredients and stir. Set heat to LOW and cook for 6-7 hours. 8. Serve with desired toppings such as: Lime wedges, diced avocado, fresh cilantro and/or hot sauce.

Enjoy Fall and Enjoy Good Food.

Thank you for being in my life,

Coach Nancy


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