Pumpkin Parade: a pumpkin recipe round-up

Pumpkin Parade Loula Natural

Pumpkin Parade; a pumpkin recipe round-up

All your favourite Pumpkin Recipes in one place

I really love pumpkin. I love the flavour, the density in nutrients and immune boosting properties and I love the versatility of being able to make it sweet or savoury! A pumpkin recipe round-up makes it easy to find my delicious favourites.

Pumpkins are packed full of beta carotenes (pre cursor to the body forming Vit A), vitamin C, antioxidants and a good mix of b vitamins. They benefit the digestive system and immune system. They also have great seeds which we all love to eat too!! The fibre in them feeds the balanced bacteria in the digestive system- win all round.

Kids generally love pumpkin too- see here for some great ways to use pumpkin flesh.

Here is a great post from Fostering Nutrition on how our ancestors used to prepare a pumpkin including the seeds

Here is my Pumpkin recipe round-up; Pumpkin 123

 How To make pumpkin puree from one ingredient

Immune boosting Pumpkin spice Loula natural Homemade Pumpkin Spice

Pumpkin Pie Smoothie Loula Natural

Pumpkin Pie Smoothie

Baked Pumpkin Donuts Loula Natural

 Baked Pumpkin Donuts (Gluten free)

Pumpkin Bread Loula Natural

Pumpkin Bread (Gluten Free)

Pumpkin Brownies with Gingerbread LattePumpkin Brownies (Gluten Free)

Turmeric Pumpkin Seeds Loula Natural

Beetroot and Carrot Salad with Turmeric Pumpkin seeds 


And here are some from my friends; (most are grain free)


Butter Nutrition; Chocolate Stuffed Pumpkin Pancakes

Savoury Lotus; Pumpkin Pie Chia Pudding and Pumpkin Spiced Dutch Baby


Real Food RN; Banana Pumpkin Ice-Cream and Sweet Crunchy Pumpkin Spiced Garbanzo Beans

Real Food Kosher; Sweet Potato Pie Fries


Oh Lardy; Pumpkin Pie Smoothie with superfoods

Real Nutritious Living; Paleo Pumpkin Spiced MuffinsPumpkin Spiced Latte and Pumpkin Pie Spiced Almonds

hot chocolate

20 Somthing Allergies; Pumpkin Steamer (Hot Chocolate Alternative)

Health Extremist; Coconut Flour Pumpkin Muffins


Beauty and The Foodies (one of my big fav’s) Pumpkin Bagels and Paleo Pumpkin Crumble bars


Coconut Mama; Coconut Milk Pumpkin Ice Cream and Pumpkin Butter Cups

Happy Healthnut; Pumpkin Protein Oats and Dairy Free Pumpkin Pie Pudding Shooters


Eat Naked; Pumpkin Cream Cookies and Holiday Pumpkin Smoothie

Yogi Mami Pumpkin Trifle


Mix Wellness; Crockpot Apple Pumpkin butter 

 Pumpkin Parade Loula Natural pin

Pumpkin Brownies and Almond Milk Gingerbread Latte

Pumpkin Brownies with Gingerbread Latte

Pumpkin Brownies and Gingerbread Latte

I have still got pumpkin left over and so decided to use my beetroot brownie recipe that I love so much- the brownies are lighter flavour but delicious and nutritious. I use the nut free version so my daughter can take them to school and nut ones for the weekend! I am not a massive coffee fan but love the festive versions so had a go at making the gingerbread version myself- it is delicious!


Pumpkin Brownies


400g/2 1/2 cups Pumpkin

1 tsp Pumpkin Spice mix

150g/1 cup Plain Chocolate,

100g/1/2 cup coconut oil

1 tsp Vanilla extract,

80g/1/2 cup Coconut sugar

pinch of salt (pink rock salt or sea salt)

3 Eggs (To replace one egg: 1 tablespoon ground flaxseeds/chia 3 tablespoons water (or other liquid) I have done this completely egg free and they still turned out great. Stir together until thick and gelatinous)

2 Tbs almond meal (can also use buckwheat, oat, rice or chickpea flour)

70g/ 1 Cup Raw Cacao (this is THE BEST I have ever tasted!) ,

2 tsp baking powder (Aluminium free).


Heat oven to 180C and grease a tray bake pan/ silicon mini muffin pan like this one-. Roughly chop chocolate, and put in food processor with pumpkin puree, pumpkin spice, coconut oil and vanilla (if the pumpkin puree is from the fridge the chocolate will stay hard). Whizz until mixture is smooth. In another bowl, beat  sugar, eggs and salt until foamy and thick. Fold in Pumpkin mixture. Sift in Almond meal/flour, cacao and baking powder; gently fold. Stir through optional extras. Pour into tray bake or use a silicon mini muffin tin and cook for 10-15mins. Cool completely in tin then cut into squares. This can easily be a cake, just don’t cut into squares! It is quite moist as a cooked cake so store in the fridge.


Serve it with your Gingerbread latte. I use ginger sugar but you can use coconut sugar and pinch of ground ginger.

Here is how I make the Almond milk;

Gingerbread Latte

Coffee of your choice

1 tsp Coconut Ginger Sugar

1/4 cup Almond Milk

1/4 tsp Pumpkin Spice Mix

Make Coffee- add sugar to hot coffee and stir. Use a milk frother (I use one of these but have also used one of these). Add milk and pumpkin spice mix and a little hazelnut essence (This is the one I use). Froth up and add to coffee.

Pin the recipes;

Pumpkin Brownies Loula Natural PinAlmond Milk Gingerbread Latte Loula Natural Pin