Surprise! It’s fall! AGAIN! That means, there’s a lot of pumpkin to be eaten out there. I personally am not the biggest fan of savory pumpkin recipes, but I do love me some sweet treats with pumpkin, so I decided to make this little collection of delicious easy and healthy pumpkin dessert recipes!
The list includes healthy pumpkin pie recipes, pumpkin bars, pumpkin baked oats, pumpkin muffins, pancakes, pumpkin bread…, just really anything you can make with pumpkin that is sweet and nutritious!
Now, don’t come at me with torches for this one…I’ve also included some butternut squash recipes that you can definitely make with plain pumpkin puree as well. Where I come from, butternut squash is also known as a pumpkin and it tastes like a pumpkin, so I hope you can accept it and don’t get too hung up on insignificant details. It’s like fighting over whether a tomato is a fruit or a vegetable. To me, it’s just food that I love and I’m not bored or a botanist to obsess over these things. That’s my little rant to get you motivated to make these pumpkin desserts. Now let’s get into it!
Easy Healthy Pumpkin Dessert Recipes AnyOne Can Make
If you’re wondering what you can make with a pumpkin that isn’t soup, these pumpkin recipes will help you use it all up and make people at home or at work happy as well…If you love sharing of course!
No need for a blender, no need for flour either. These pumpkin muffins are made in no time using oats, honey, pumpkin puree and spices.
This recipe is originally made with butternut squash puree, but as I mentioned – pumpkin puree will work just as well. You don’t want to miss out, this one is addictive! Some other ingredients you’ll need for this ultra-creamy pumpkin pie are coconut cream, coconut oil, oats for the crust and spices.
Pumpkin puree, oats, yogurt and cinnamon are some of the ingredients you need to make these delicious pancakes!
Another proof that pumpkin and oats can make magic.
Such a delightful treat and you can even make these ahead for an easy breakfast during the workweek. Ingredients include pumpkin puree, coconut sugar, oats, coconut oil and cinnamon. Simple and just right!
If you’ve made the pumpkin oatmeal pancakes or any other pumpkin pancake recipe, you just have to try this delicious and easy pumpkin pancake cake with cream cheese. It’s so good!
Use up some of that pumpkin by turning it into a creamy and delicious smoothie for a quick snack or even breakfast!
Addictive! That’s all I can say about these delicious oatmeal pumpkin muffins! They are so incredible, you’ll want to make them again and again and again!
Another one where butternut squash is pretending to be pumpkin and then chocolate. Some other ingredients include dates, coconut oil and cacao powder. Such a tasty healthy chocolate treat!
If you don’t want to bake your pumpkin pie, you can assemble it and let it rest in the fridge for quite a few hours before it becomes the creamiest thing you’ve ever eaten. The recipe is vegan and again, made with butternut squash puree (pumpkin puree will work too!).
Not proud of it, but I’ve also tried the baked oats thing! Not bad, not bad at all. This is a gooey version made with pumpkin and chocolate chunks. More of a dessert than breakfast.
More Healthy Dessert Recipes:
- No Bake Philadelphia Cheese Cake
- Delicious Oatmeal Chocolate Cake
- Healthy Peanut Butter Oatmeal Cookies
- 2 cups ground oats
- 5 Tbsp coconut oil
- 5 Tbsp water
- 1 Tbsp agave/honey if not vegan
- 2 cups pumpkin or butternut squash puree
- 3 tbsp coconut cream (top part in coconut milk can)
- 3 Tbsp coconut oil| (not melted)
- 1/2 cup dates, soaked and blended until smooth
- 2 Tbsp cinnamon
- 1/2 tsp ginger
- optionally: a pinch ground cloves
- 2 Tbsp ground oats
- pinch of salt
- 1/2 cup chopped pecans and walnuts
- Preheat the oven to 180C/ 350F.
- Crust: Grind oats in a nut/coffee grinder or tin your food processor. Combine oats, coconut oil and agave/honey if not vegan in your food processor and pulse. Add water 1 Tbsp at a time and pulse again. The crust should be sticky, but crumbly.
- Cover the surface of a springform pan with coconut oil and pour in there the crust mixture. Start pressing the crust mixture from the middle to the sides of the pan, working your way up with your fingers.
- Filling: Cook a medium-sized butternut squash, puree with a hand blender until you have about 2 cups of butternut squash puree. Or use pumpkin puree, make sure to heat it up a bit. Puree the dates (must be soaked for 30 min before that) with a hand blender until very smooth.
- You can find the full recipe here.
Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 309Total Fat 17gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 29mgCarbohydrates 38gFiber 6gSugar 16gProtein 5g