When it comes to pumpkin season, I’m all in. As in, my top culinary priority during September and October is … PUMPKIN! Pumpkin muffins, pumpkin energy bites, pumpkin cookies, pumpkin oatmeal…you name it, it likely has pumpkin in it! Below are my top kid-approved, easy pumpkin recipes (that you will love too!).
The dietitian in me loves that pumpkin is so incredibly nutritious, packed with Vitamin A, Potassium, Fibre and much more. Pumpkin seeds are rich in iron, heart healthy fats, fibre and protein!
The best pumpkin for baking and cooking:
When it comes to pureed pumpkin for baking, I like to use canned pure pumpkin for all of my recipes because it’s SO easy, quick and economical. Make sure to choose “pure pumpkin puree” vs. pumpkin pie mix—there’s a big difference! If you’re using whole pumpkins, make sure to use smaller pie pumpkins, which have a nicer texture and sweeter flavour than the larger ones (that are better for jack-o-lanterns). Look for pumpkins with firm and smooth orange skin and that feel heavy for their size. Avoid pumpkins with cracks and bruises.
Cooking and baking with pumpkin:
Pumpkin is a perfect addition to so many dishes, and can replace squash in any recipe too (like my Acorn Squash Mac and Cheese recipe below!). To cook pumpkin, simply steam, boil, roast, microwave or even grill it. Once cooked, it can be mashed and added to baking, casseroles, smoothies, soups, chili and stews. Pumpkin adds amazing flavour, moisture and can act as a thickener too.
Any leftover pumpkin you can freeze by cooking until soft, removing the rind and mashing. Allow it to cool, then place in a sealed container in the freezer for up to 6 months.
I’ve rounded up some of my favourite pumpkin recipes for you to try with your family – all kid-approved, quick and easy! Enjoy!