Pumpkin Risotto (or Risotto Alla Zucca) is a creamy, comforting, and an extremely delicious autumn dish made with arborio rice, pumpkin, homemade vegetable stock, and parmesan cheese.
Thanks to phyllo dough and its almost zero-calorie properties, we can enjoy our low-calorie Lenten pumpkin pastries in abundance!
Pumpkin & Tofu Soup is macro friendly meal that is perfect for winter.
These pumpkin breakfast cookies are jammed with nutritious ingredients but taste like treats! Made with whole oats, pumpkin, nut butter and flax seeds, these vegan and gluten-free cookies, which are flavored with maple syrup, warming spices, cranberries.
If you and pumpkin spice are a thing, this rich in flavor Chai Latte Smoothie Bowl recipe is perfect for you.
These Pumpkin Apple Quinoa Breakfast Bars are a delicious and portable healthy fall breakfast or snack for both adults and kids, everyone loves them!
Inspired by the popular Halloween treat, this Candy Corn Pudding Parfait Dessert is a fun way to celebrate the spooky time of year! The pudding parfaits are layers of smooth and creamy vanilla and pumpkin pudding, then topped with whipped cream.
These recipes that use up canned pumpkin are just what you need to keep from being wasteful around the holidays.