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Six Easy Kosher, Gluten Free Pumpkin Recipes

Updated on September 29, 2017
Natalie Frank profile image

Natalie, a Ph.D. in Clinical Psychology, is a freelance writer who can write on anything she can research. Her interests span the globe.

Though Halloween is a prime time for all things pumpkin, pumpkin flavored drinks and desserts are not just for fall anymore. These drinks and desserts you’ll want to make all year long. But fall let’s you make them with real pumpkin. For any recipe that calls for canned pumpkin, you can substitute real pumpkin instead.

The delicious aroma and taste are reasons alone to make these recipes. The added health benefits are an added bonus. Pumpkin is filled with vitamin A which is great for vision, beta carotene which may help prevent cancer and vitamin C which boosts your immune system. Antioxidants can keep your skin wrinkle free and it’s a great source of fiber making it a terrific option for weight loss diets. Plus, the high concentration of potassium found in pumpkin is a great way to restore electrolytes after working out which will re-energize you.

When you’re cleaning the pumpkin make sure not to throw out the seeds. They contain phytosterols which reduces bad cholesterol and helps you maintain a healthy heart as well as amino acids which can improve your mood. As an added health bonus, these recipes are all gluten free so between the taste and the health benefits there’s no reason not to try them today.


Gluten Free Pumpkin Pudding

Servings: 4 - 6

Ingredients:

  • ¾ cup coconut cream

  • ⅓ cup canned pumpkin

  • 1 tbsp real maple syrup

  • 1 tsp vanilla extract

  • ½ tsp cinnamon

  • ¼ tsp ground allspice

  • ¼ tsp ground nutmeg

  • ¼ tsp ground ginger

  • ⅛ tsp salt

  • Whipped cream for topping

Instructions:

In a large bowl mix all ingredients together except for the whipped cream. Beat with a whisk until light and fluffy. Pour into your chosen serving glasses. Top with whipped topping, cover and refrigerate.

Gluten Free Pumpkin Pie Dip

Servings: 6-8

Ingredients:

  • 1- 15 ounce can of pumpkin or 15 ounces fresh pumpkin puree

  • 5 ounce box instant vanilla pudding

  • 2 tablespoons coconut milk (regular milk can be used but it’s best not to use skim if possible)

  • 1 tablespoon maple syrup

  • 1 container of gluten free whipped cream

  • 1 teaspoon vanilla extract

  • 1 teaspoon walnut extract

  • 1 tbsp pumpkin pie spice

  • 1 teaspoon cinnamon

  • ½ teaspoon allspice

  • ½ teaspoon ground cloves

  • ¼ teaspoon ginger

  • Apple slices and gluten free vanilla wafers or gingersnaps for dipping

  • Fresh lemon juice

Instructions:

Mix all ingredients for dip together. Chill for 2-3 hours. Transfer to serving bowl. Cut apples into slices and squeeze lemon juice over them to prevent browning. Place slices around bowl of dip on plate. Serve vanilla wafers or gingersnaps in a bowl places next to dip.

Gluten Free Chocolate Chip, Raisin, Pumpkin, Peanut Butter Oat Bars

Servings: 8-10

Ingredients:

[Note: Measurements are approximate. If you love peanut butter or pumpkin add a bit more, if you don’t love some of the spices add a bit less or forego entirely]

  • ½ cup crunchy peanut butter

  • 1 cup pumpkin puree

  • 2 cup rolled oats

  • 1 cup light brown sugar, packed

  • 1/2 cup maple syrup or honey

  • 1 tbsp pumpkin pie spice

  • 1 tsp cinnamon

  • ½ tsp nutmeg

  • ¼ teaspoon ground ginger

  • ¼ teaspoon ground allspice

  • ¼ teaspoon ground cloves

  • 1 tbsp vanilla extract

  • 1 tsp walnut extract

  • ½ cup chocolate chips

  • ½ cup raisins

  • ¼ cup chopped mixed nuts

Instructions:

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients into a mixing bowl and stir well by hand.
  3. Spray 8 x8 pan with gluten free non-stick cooking spray
  4. Spread batter evenly into sprayed pan.
  5. Bake for 20-25 minutes until a toothpick inserted in the center comes out clean.

The bars will still look slightly under cooked, but don’t worry as they will become firmer as they cool. Allow the bars to cool very well before slicing. Any leftovers can be stored on the counter top, in the refrigerator. They can also be stored in the freezer so you can always have a supply of these on hand for guests or for when you don’t feel like making dessert.

Gluten Free Pumpkin Soup

Serves: 4

Ingredients:

  • 2 sugar pumpkins which should yield about 2 1/4 cups of pumpkin puree or 2 cups canned pumpkin

  • 1 tbsp Vegetable oil

  • 1 small yellow onion, diced (~1/4 cup or 40 g)

  • 6 cloves garlic, minced (or 2 Tbsp of minced garlic in the jar)

  • 1 apple peeled, cored and grated

  • 2 cups vegetable broth

  • 1 cup coconut milk (or any other dairy or nondairy milk of choice)

  • 2 Tbsp honey if not vegan

  • ¼ tsp salt

  • ¼ tsp black pepper

  • ¼ tsp cinnamon

  • ¼ tsp nutmeg

  • ¼ tsp allspice

  • ¼ tsp ginger

  • Sour cream to garnish

Instructions:

  1. Preheat oven to 350 degrees

  2. Line a baking sheet with parchment paper

  3. Cut the tops off the sugar pumpkins and halve them. Scoop out seeds and strings Save seeds for roasting

  4. Brush the pumpkins with vegetable oil and place face down on lined baking sheet. Bake for 59 minutes or until fork can easily pierce the skin. Let cool for 15 minutes. Peel and set aside.

  5. In a large pot heat 1 Tbsp oil then saute onion and garlic over medium heat for 2-3 minutes.

  6. Add remaining ingredients except for sour cream and bring to boil then turn down heat until ingredients are at a simmer.

  7. Using an immersion blender or regular blender puree the soup

  8. Cook over medium heat for another 10 -20 minutes

  9. Serve the soup with a dollop of sour cream on top of each bowl. This soup looks particularly attractive when served in white crocks.

Set of Four 12 Ounce White Soup Crocks

Real 12 Ounce - White Porcelain Onion Soup Crock Bowls Set of 4
Real 12 Ounce - White Porcelain Onion Soup Crock Bowls Set of 4

Looking to replace my soup crocks which broke during a move, I decided to buy white ones instead of the brown ones I had. I make a lot of dark colored soups and stews and wanted something that would provide an attractive contrast when serving to guests. I searched through a number of different products but kept coming back to these. They hold 12 ounces of soup, a large amount for a traditional crock. Though I was skeptical, I found that they can be used in the microwave and oven without the porcelain browning. I have even used them under a broiler for 10 minutes without them burning or breaking. The set comes with four single serving crocks designed in a traditional bowl shape letting you fill them to the brim without spilling. These crocks are perfect for serving practically anything you normally serve in a bowl.

 

Gluten Free Chocolate Pumpkin Fudge

Serves: 8-10

Ingredients:

  • 1 ½ cups chocolate chips

  • 2 tablespoons butter

  • 1 teaspoon cocoa powder

  • ¾ cup pureed pumpkin, fresh or canned

  • 2 tablespoons honey

  • 1 teaspoon vanilla

  • 1 ½ teaspoon pumpkin pie spice

  • ½ teaspoon cinnamon

  • ½ teaspoon allspice

  • ¼ teaspoon ground cloves

  • ½ teaspoon ginger

Instructions:

  1. Line an 8 X 8 baking dish with parchment paper.

  2. In the bottom of a double boiler (can also use two pots of similar size) bring water to a boil over medium high heat. Place the second pan on top. Turn heat down to low.

  3. Place chocolate, cocoa powder and butter in the top pot and stir occasionally.

  4. In a small bowl mix pumpkin puree with vanilla, spices and honey.

  5. When the chocolate has melted take it off the boiling water. Whisk in pumpkin puree mixture until fully combined. Place back on the boiling water and stir until the chocolate is melted again.

  6. Pour the mixture into the baking dish. Put fudge into the fridge for at least two hours or until it has fully hardened. Cut into pieces and serve.

Gluten Free Vanilla Pumpkin Spice Latte

Servings: 1

Ingredients:

  • 4 oz espresso or double brewed coffee (can also use strong instant coffee)
  • 6 oz cup of Vanilla flavored almond or soy milk

  • 3 tablespoons pumpkin butter

  • 1 tablespoon maple syrup
  • ¼ teaspoon pumpkin spice
  • ¼ + ¼ teaspoon cinnamon

  • Whipped cream for topping

Instructions:

  1. Heat milk over medium to medium-high heat.

  2. Slowly stir in pumpkin butter. Once melted completely turn heat down to low.

  3. Add pumpkin spice and ¼ teaspoon cinnamon while still stirring.

  4. Whisk milk mixture until frothy

  5. Add milk mixture to hot espresso or coffee

  6. Top with whipped cream
  7. Sprinkle remaining cinnamon on top.
  8. Garnish with cinnamon stick

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    • Natalie Frank profile image
      Author

      Natalie Frank 3 weeks ago from Chicago, IL

      Great! Give the rest a try when you get the chance!

    • Rhyme Vine Poetry profile image

      Tamara Yancosky Moore 4 weeks ago from Uninhabited Regions

      I have been looking for a recipe for Pumpkin Soup for a long time! Thank you. I will make this with the Carrot Raisin Salad!

      Tamara xxx

    • Natalie Frank profile image
      Author

      Natalie Frank 6 weeks ago from Chicago, IL

      Thanks for the comment, Linda. I love anything with pumpkin and coconut cream! These are especially tasty. Give them a try.

    • Thelma Alberts profile image

      Thelma Alberts 6 weeks ago from Germany

      I will Natalie.

    • Natalie Frank profile image
      Author

      Natalie Frank 6 weeks ago from Chicago, IL

      Thanks Thelma! If you try any of them let me know what you think!

    • AliciaC profile image

      Linda Crampton 7 weeks ago from British Columbia, Canada

      I love the sound of these recipes, Natalie. The ones containing pumpkin, coconut cream or milk, and spices sound especially delicious. Your article is a great resource for pumpkin lovers. Congratulations on your Hubbie Award!

    • Natalie Frank profile image
      Author

      Natalie Frank 7 weeks ago from Chicago, IL

      Thanks for stopping by Dora! Hope you make some and enjoy them.

    • Thelma Alberts profile image

      Thelma Alberts 7 weeks ago from Germany

      Congratulations for your Hubbie Award. These recipes are mouthwatering. Thanks for sharing.

    • MsDora profile image

      Dora Weithers 7 weeks ago from The Caribbean

      They all sound so very good. Thanks for sharing these interesting recipes.

    • Natalie Frank profile image
      Author

      Natalie Frank 7 weeks ago from Chicago, IL

      Thanks so much, Bill. And again, congratulations on yours. No one deserved it more!

    • billybuc profile image

      Bill Holland 7 weeks ago from Olympia, WA

      I had to stop by and say Congratulations for you Hubbie Award. Well-deserved!