We’re halfway through November, and honestly… it still feels like full-on pumpkin season in my kitchen. Everywhere I turn, there’s a pumpkin waiting to be cooked, blended, or turned into something cozy. Here’s what we’ve been whipping up this month!
First mission? Pumpkin seeds.
I handed the kiddos a couple of big spoons and told them it was “their special job.” The look on their faces when they touched those slimy pumpkin guts… priceless. They scraped, giggled, complained a little, and finally got every last seed out.
We soaked them, patted them dry, tossed them with a splash of oil and sea salt, and baked them until golden. They came out so good—crunchy, salty, the kind of snack that disappears faster than you expect.
Next up, the pumpkin itself.
I sliced it into four big wedges, set them into a baking dish with a little water and cinnamon, and let the oven do the magic. About 45 minutes at 350°F was all it took for the flesh to soften. I scooped it out, blended it into a silky purée, and yes… I saved a little bowl for my 10-month-old niece. She loved it. (Pumpkin babies are the cutest babies.)
The rest of that gorgeous purée? It went straight into two of my favorite fall treats.
Pumpkin Ice Cream
This one surprised me—in the best way. I blended pumpkin purée with cinnamon, vanilla, and a scoop of non-dairy ice cream, then poured it into my ice-cream maker. Twenty minutes later… pumpkin heaven.
And because we’re us, we crumbled organic graham crackers on top.
If you want a lighter version, try frozen bananas + pumpkin + cinnamon + maple syrup + vanilla. Blend until creamy. Trust me.
Pumpkin Smoothie
We also made a pumpkin smoothie that tasted like fall in a glass.
Here’s what I tossed into the blender:
- 1 cup almond milk
- 1 banana
- 1/2 cup pumpkin purée
- 1 tbsp almond butter or SunButter
- 1 tbsp maple syrup or agave
- A dash of cinnamon, nutmeg, and vanilla
- Ice to make it frosty
Blend, sip, enjoy… and maybe hold the glass with two hands because it’s that comforting.