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 dishes, but I do love me some pumpkin desserts!
Today I’m sharing a collection of healthy pumpkin dessert recipes that anyone can make! Yes, that easy! The collection does include pumpkin pie (the healthy version), but also many other desserts using pumpkin including pumpkin muffins and pumpkin bread. Basically anything you can make using pumpkin or pumpkin puree 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. In many countries it’s also called a pumpkin. It definitely tastes like one to me, so let’s not waste time and get into these healthy pumpkin dessert recipes.
Healthy Pumpkin Desserts Anyone Can Make
Oatmeal Pumpkin Muffins
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.
Healthy Pumpkin Pie
The recipe for this pumpkin dessert originally calls for butternut squash puree, but pumpkin puree will work just as well. You don’t want to miss out on this addictive pumpkin pie. This one is addictive! Other ingredients you’ll need for this ultra-creamy healthy pumpkin recipe are coconut cream, coconut oil, oats for the crust and spices.
Pumpkin Oatmeal Pancakes
Pumpkin puree, oats, yogurt and cinnamon are some of the ingredients you need to make these delicious pancakes! You can serve them with honey, nuts and maple syrup for a quick tasty dessert.
Flourless Pumpkin Bread
This pumpkin oatmeal bread is so good! It’s perfectly sweet and I love the melted chocolate on top – such a great combination with the pumpkin flavor.
Easy Pumpkin Pie Bars
These pumpkin bars make a delightful treat! You can make these ahead for an easy dessert during the workweek. Ingredients include pumpkin puree, coconut sugar, oats, coconut oil and cinnamon. Simple and just right!
Pumpkin Pancake Cake
If you’ve made the pumpkin oatmeal pancakes or any other pumpkin pancake recipe, you just have to try this delicious and easy pumpkin cake with cream cheese. It’s so good! The perfect pumpkin dessert, you won’t be able to stop eating it.
Creamy Pumpkin Smoothie
Use up some of that pumpkin by turning it into a creamy and delicious smoothie for a quick snack or even breakfast!
Flourless Pumpkin Cream Cheese Muffins
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!
Healthy Chocolate Mousse
Another one where butternut squash is pretending to be pumpkin and after that – chocolate. Some other ingredients include dates, coconut oil and cacao powder. Such a tasty healthy chocolate treat!
No Bake Pumpkin Pie
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!).
More Healthy Dessert Recipes:
- No Bake Philadelphia Cheese Cake
- Delicious Oatmeal Chocolate Cake
- Healthy Peanut Butter Oatmeal Cookies
Healthy Pumpkin Desserts
Easy pumpkin desserts! This is a collection of healthy pumpkin dessert recipes that anyone can make! Included are pumpkin pie (the healthy version), pumpkin muffins and pumpkin bread.
- 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