Pumpkin Pancakes



1 scoop unflavoured protein powder
½ cup pure pumpkin puree
1 organic egg
½ tsp baking soda
½ cup rolled oats
½ cup almond milk
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
Coconut oil or organic butter – to heat in pan


Preheat griddle to medium.
Blend all ingredients together in a blender until smooth.
2. Melt a teaspoon or two of coconut oil or butter. When hot, pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides (about 2-3 minutes per side) and serve hot with maple syrup.

Recipe adapted from Samantha Gladish at www.holisticwellness.ca

Photo credit Samantha Gladish 

Pumpkin Spice Cookies


These pumpkin spice cookies have the texture of a muffin and all the flavour of pumpkin pie.  Gluten free, dairy free and refined sugar free, they make a healthy treat for the holidays.


  • 1 cup of gluten free flour (I used Better Batter)
  • 1.5 cups of gluten free rolled oats (I used Bob Mills)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 egg
  • 1/3 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/4 cup coconut oil, melted
  • 2 tablespoons almond milk


  1. Preheat oven to 350.
  2. Mix all the dry ingredients in a large bowl.
  3. Mix all the wet ingredients into a medium bowl.
  4. Whisk the wet until well mixed and add wet to dry, being careful not to over mix.
  5. Spoon onto a parchment paper lined baking sheet.
  6. Bake for about 15-18 minutes.  Makes about 30 cookies.


Pumpkin Pie

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Once you try this recipe, you will never want to use pumpkin pie fill again!  The combination of antioxidant and anti-inflammatory compounds found in pumpkin have shown this food to have clear potential in the area of cancer prevention.  So go ahead and enjoy a piece of pie!

Ingredients for Two Pies: 

  • 1 large (10-12″) pumpkin or 3-4 pie pumpkins (if you are pressed for time, you can substitute 3 1/2 cups of pumpkin puree — NOT pumpkin pie fill)
  • 7 large eggs
  • 1 1/2 cups organic coconut palm sugar
  • 1 teaspoon fine sea salt
  • 4 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 3 cups of your favourite non dairy milk (if using dairy milk, purchase organic)


  1. Cut pumpkin(s) in half and remove seeds and stringy pulp.  Place halves face down on shallow baking pan and bake at 350 F for 45 minutes to 1 hour, or until soft.
  2. Once pumpkin has cooled, peel off skin.  Cut up pumpkin and press the water out.  I like to use a nut bag or cheese cloth and squeeze the pumpkin in my hands.  This is the most time consuming part of the recipe and if you can recruit some extra helping hands, I highly recommend it.  Eliminating excess water is important for preventing a watery pie.
  3. Put pumpkin in a food processor and process until smooth.  Measure out 3 1/2 cups of pumpkin puree.
  4. Mix all ingredients together in a large bowl.  It will smell wonderful!
  5. Pour the mixture into two unbaked pie shells.
  6. Bake at 400 F or 10 minutes and then reduce heat to 350 F and continue baking for an additional 35 minutes or until a cake tester inserted in the centre of the pie comes out clean.

In the fall I like to bake extra pumpkin; press & puree it into 3 1/2 cup portions and freeze it.  Then I have pumpkin on hand for baking pies at Christmas.

Gluten Free Pumpkin Loaf

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  • 1 1/4 cups of your favourite gluten free flour (I used Better Batter) or use 1 cup almond flour + 1/4 cup coconut flour
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 3/4 cup pumpkin puree (not pumpkin pie fill)
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut oil, melted
  • 4 eggs


  1. Preheat oven to 325 F.
  2. Combine flour, salt, soda, cinnamon and pumpkin pie spice in a bowl.
  3. In a second bowl, beat eggs and stir in pumpkin, maple syrup and coconut oil.
  4. Add the wet ingredients to the dry ingredients and stir well.
  5. Pour into greased loaf pan and sprinkle some pumpkin seeds on top if desired.  Bake for 45-60 minutes.


Roasted Pumpkin Seeds

The pumpkins are carved and the pumpkin seeds are roasted. Our kitchen has a wonderful aroma of fall flavours. These pumpkin seeds are a bit different from the traditional olive oil and sea salt combination, but Mmmmm they are delicious!


  • 2 cups of dry shelled pumpkin seeds
  • 1 Tbsp olive oil
  • 2 Tbsp maple syrup
  • 1 tsp pumpkin pie spice*


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