If there’s one food flavor that has the ability to make me feel cozy and comfy, it’s pumpkin. Pumpkin, combined with the warmth of pumpkin pie spice flavors like cinnamon, nutmeg, ginger and cloves, helps me embrace sweater weather with open arms. Although we all have well-loved favorites like pumpkin-spiced lattes and pumpkin pie it’s easy to expand our pumpkin recipe repertoire and explore new ways to use this delicious fall vegetable. (Or is it a fruit? Doesn’t matter. It’s awesome.)

Real foodies like you and me know that pumpkin packs a lot more than just great flavor. Pumpkin is a true super food and is a great addition to a healthy diet. Pumpkin is filled with vitamin A, vitamin C, carotenoids, tryptophan, potassium, and more. The only problem with pumpkin doesn’t lie with pumpkin exactly, but instead with the ingredients often mixed with pumpkin to create some of our favorite fall foods.

That’s why I wanted to gather a list of the best real food pumpkin recipes the internet has to offer. I asked my real food blogger friends to share their real food pumpkin recipes in this yummy roundup. You’ll find everything from breakfast to dessert here and it’s all real food. That means it’s either paleo-, primal- or traditional foods/Weston A. Price-friendly. The vegetarian and vegan recipes are noted, as well.

Enjoy this delicious roundup of the best real food pumpkin recipes! Don’t miss the great pumpkin tutorials at the end with instructions on making your own fresh, pureed pumpkin, pumpkin pie spice and more!

Real Food Pumpkin Breakfast Recipes

Chocolate Stuffed Pumpkin Pancakes (primal, traditional)

Grain-Free Pumpkin Muffins (primal, traditional, paleo)

Grain-Free Pumpkin Muffins with Coconut Flour (paleo, primal, traditional)

Grain-Free Pumpkin Spice Muffins with Cinnamon Cream Cheese Spread

Pumpkin Pie Refrigerator Oatmeal (traditional, vegan option)

Low Carb Pumpkin Bagels (paleo, primal, traditional, vegetarian)

Pumpkin Pancakes with Ginger Honey Butter (traditional,vegetarian)

Pumpkin Biscuits (paleo option, primal, traditional, vegetarian)

Real Food Pumpkin Dinner Recipes

Pumpkin Seafood Chowder (primal, traditional)

Sweet Potato Pumpkin Chili (traditional)

Pumpkin Curry with Coconut Rice (traditional)

Pumpkin Risotto (traditional)

Real Food Pumpkin Dessert Recipes

Gluten-Free Pumpkin Cream Cheese Bars (primal, traditional, vegetarian)

Raw Pumpkin Dessert Recipes (raw, paleo, primal, traditional, vegan)

Gluten-Free Pumpkin Chocolate Chip Cookies (traditional, vegetarian)

Grain-Free Pumpkin Bread with Caramel Glaze (paleo option, primal, traditional, vegetarian)

Pumpkin Pudding (paleo, primal, traditional)

Pumpkin Oatmeal Raisin Cookies (traditional)

Pumpkin Fudge (paleo, primal, traditional, vegan)

Banana Pumpkin Ice Cream  (paleo, primal, traditional, vegan)

Paleo Pumpkin Pie  (paleo, primal, traditional)

Pumpkin Pie Chia Seed Pudding  (traditional, primal, vegetarian)

Pumpkin Pie Snowball Cookies (paleo, primal, traditional)

Chocolate Pumpkin Cake  (primal, traditional, vegetarian)

Raw Pumpkin Cheesecake (paleo, primal, traditional, vegan)

Baked Pumpkin Donuts (traditional, vegan)

Pumpkin Brownies and Almond Milk Gingerbread Latte  (paleo, primal, traditional, vegan)

Pumpkin Pie Pudding Shooters  (paleo, primal, traditional)

Real Food Pumpkin Drink Recipes

Vegan Pumpkin Spice Latte  (paleo, primal, traditional, vegan)

Spiced Pumpkin Chai Tea  (primal, traditional, vegan option)

Pumpkin Chai Smoothie  (paleo, primal, traditional, vegan)

Pumpkin Pie Smoothie  (primal, traditional)

Holiday Pumpkin Smoothie  (primal, traditional)

Spiced Pumpkin Smoothie  (primal, traditional, vegetarian)

Pumpkin Pie Smoothie with Surprise Ingredient  (paleo, primal, traditional, vegan option)

Pumpkin Pie Water Kefir (paleo, primal, traditional, vegan)

Pumpkin Smoothie  (primal, traditional, vegetarian)

Real Food Pumpkin Snack Recipes

Cajun BBQ Pumpkin Seeds   (paleo, primal, traditional)

Gluten-Free Pumpkin Crackers  (paleo, primal (use gluten-free option), traditional, vegan)

Pumpkin Pie Leather  (paleo, primal, traditional, vegan)

Paleo Pumpkin Pie Dessert Nachos  (paleo, primal, traditional)

Maple Spice Pumpkin Butter  (paleo, primal, traditional, vegan)

Pumpkin Cream Cookies (primal, traditional, vegetarian)

Coconut Love Pumpkin Pie Bars  (paleo, primal, traditional, vegan)

Pumpkin Bread  (traditional, vegan)

Real Food Pumpkin Tutorials

How to Roast, Puree and Freeze Pumpkin

How to Make Homemade Pumpkin Puree

Immune Boosting Pumpkin Spice Mix with Star Anise

Check out the rest of our #MakeStuff posts curated by our guest editor Sarah Michelle Gellar throughout October. Also, be sure to check out Foodstirs, Sarah’s subscription box focused on healthy and creative baking kits!

This post was originally featured on Allison Goines’ blog Our Small Hours.  Photo via.

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Try this recipe out any night of the week.


12 oz angel hair (capellini) or spaghetti pasta
1 can quartered artichoke heart, canned
3 tbsp extra virgin olive oil
6 tbsp butter
1/4 cup shallots, minced
3 tbsp capers, rinsed
2 tsp lemon zest
1/2 tsp crushed red pepper, optional (adds spice)
Heaping 1/4 tsp salt, or more to taste
5 tbsp lemon juice, or more to taste
3 tbsp chopped parsley, divided


1. Cook pasta according to package directions. Set aside and toss with some Extra virgin olive oil
2. In a large cast iron skillet, saute 2 tbsp olive oil over medium heat with the artichokes until slightly browned.
3. Heat 6 tbsp of butter over medium heat. Once the butter has melted, add the shallots, capers, lemon zest, optional crushed red pepper and salt. Cook for about 3-5 minutes until shallots are translucent.
6. Add the lemon juice and cook until a sauce becomes thickened.
7. Add pasta and toss together. Add more lemon juice if desired.

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Nutella French Toast Roll Ups are the perfect no-fuss brunch item that all of your guests will be raving about for a long time! Brioche AND Nutella?! Count us in!

But wait… there’s more! Check out the full recipe below and watch everyone flock to these sinfully delicious treats like there’s no tomorrow:



8 slices brioche bread (or plain white bread), crusts removed
8 teaspoons Nutella hazelnut spread (room temp)
3 large eggs
4 tablespoons unsalted butter
1 cup/ 200g sugar
1 tablespoon cinnamon


1. Lay bread on your chopping board and spread one teaspoon of Nutella on each slice.
2. Roll up bread away from you to form a roll up.
3. Crack eggs and whisk in a bowl. Dip roll ups in egg.
4. Melt butter in a non-stick skillet over a medium heat and fry roll ups until browned on all sides. This will take about 3 minutes.
5. In a bowl combine sugar and cinnamon. Toss roll ups in the sugar. Serve with some extra melted Nutella

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Chicken and Dumplings is a dish I’ve only discovered since moving to America, and I love them! This recipe gives the classic comfort food an exotic twist.


3 Tablespoons butter
2 Tablespoons canola oil
1 cup all-purpose flour
4 chicken breasts, bone in, skin on
4 chicken thighs, bone in, skin on
salt and pepper, to taste
2 carrots, diced
2 celery stalks, diced
1 yellow onion, diced
1 tablespoon ground thyme
1/2 tablespoon ground turmeric
8 cups/ 2 cartons low sodium chicken broth
1 cup heavy cream


2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup whole milk
4 tablespoons canola oil
2 tablespoons fresh parsley, minced


  1. Season chicken with salt and pepper, place in flour and completely coat.
  2. Heat oil and butter in a heavy based pot over a medium high heat. Brown chicken all over. This may take you two batches. Set aside on a platter. (Do not cook chicken all the way through, we just want it browned)
  3. In the same pot, cook all carrots, celery and onion for about 7 minutes until softened. Add thyme and turmeric and stir well to coat the vegetables.
  4. Add in the chicken broth, bring to a simmer. Add back in the chicken. Cover and simmer for 15-20 minutes. Now make the dough, combine all those ingredients and set aside.
  5. Remove chicken from pot and, using a fork, remove skin and discard. Remove chicken and shred using two forks. It will be hot, so be careful.
  6. Add chicken back to the pot (this seems like a process but it’s well worth it) along with the cream and stir.
  7. Drop tablespoon amounts of dough into the pot until all used up. Cover and simmer for 10-15 minutes until dumplings are cooked through. Season to taste.
  8. Scoop into bowls and sprinkle with chopped parsley.

St. Patrick’s Day is around the corner, and everyone needs to know how to make corned beef and cabbage. My mom would serve ours growing up with a parsley sauce. It’s just too good, and you must try it.

Stuart’s Corned Beef and Cabbage

Serves 6


3 1/2 pound uncooked brisket for corned beef, rinsed well and patted dry
1 tablespoon pickling spice
1 head garlic, halved
1/2 onion, peeled
1 cup chicken broth
12 organic carrots, peeled, stems on
12 baby red potatoes, halved
1 head cabbage, shredded
2 tablespoons olive oil

Parsley Sauce:
4 oz unsalted butter
1/2 cup flour
2 cups milk
1 tablespoon fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon fresh black pepper


In a large dutch oven, place brisket with water, fill to about 3 inches over the brisket, add pickling spice and onion, bring to a simmer for 2 1/2 hours.

To make the sauce: While brisket is cooking, add butter to a saucepan over a medium heat until melted, whisk in flour, add milk and bring to a simmer until sauce begins to thicken, about 10 minutes. Add parsley, salt and pepper. Cover, with some wax paper pressing down on the sauce, so as not to form a skin. Reheat when ready to serve.

At about 2 hours, add the chicken stock and simmer for the final 30 minutes.

Remove brisket from water, set aside and keep warm.

Add potatoes and carrots to the brisket water and simmer for 10 minutes, or until vegetables are tender but not falling apart.

In a non stick skillet, cook the cabbage with olive oil until it is cooked but still has a crunch; about 5 minutes. Set aside.

On a plate, place cabbage in the center, top with slices of corned beef along with some carrots and potatoes to the side. Spoon parsley sauce on the meat.

I have become obsessed with Chicken Pot Pie since moving to the United States, and it’s the perfect meal for a cold winter day. I promise this one will warm you right up!

Tarragon Chicken Pot Pie 

Serves 6

5 Chicken breasts, rib on, skin on
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon fresh cracked black pepper
5 tablespoons unsalted butter
3 large leeks, chopped
5 cloves garlic, crushed and minced
12 ounces baby portabella mushrooms, sliced
3 tablespoons tarragon, roughly chopped
1/3 cup all purpose flour
3 cups chicken stock
1/2 cup white wine, such as chardonnay
3/4 cup heavy cream
2 cups frozen peas
2 sheets puff pastry, defrosted
2 eggs, beaten in a bowl

6 – 8oz Ramekins

Preheat the oven to 375°F

Pat dry chicken breasts, lay on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Bake in the oven for 25-30 minutes.  Set aside, let cool, pull chicken from bone and cube into 1 inch pieces.

In a large pot or a dutch oven, over medium high heat, melt the butter. Add leeks and cook for about 8 minutes until well softened. (do not brown).

Add garlic, mushrooms and tarragon, stirring well for about 1 minute. Add flour and stir for another minute. Pour in chicken stock along with the wine. Bring to a boil, reduce to a simmer for 3 – 5 minutes until the mixture has thickened. Season to taste.

Add in cream, peas and chicken, bring to a simmer for 2 minutes, cover and set aside.

Turn up oven to 400°F. Roll out pastry on a floured surface. Using the ramekin as a guide, cut out circles and place pastry circles on a baking sheet. Repeat until you have 6.

Brush pastry with egg wash. Bake in oven for 10-13 minutes or until golden brown.

Scoop chicken mixture into ramekins and top with baked puff pastry. ENJOY!