Pumpkin pies and jack o lanterns have their place in this season’s festivities, but pumpkin can do so much more. They can be used from sweet breakfast dishes to savory dinner pastas. Plus, pumpkins are a good source of vitamin C and an excellent source of vitamin A, making them the perfect Superfood to pair with protein-packed peanuts.
We tapped our Peanut Ambassador dietitians for the best creative ideas to use pumpkin. If you’re hungering for more, check out our other favorite peanut and pumpkin combinations.
Pumpkin Fettucine - Alex Caspero
Vegan Pumpkin Chili - Alex Caspero
Pumpkin Lentil Quinoa Chili – Kaleigh McMordie
Cannellini Bean Pumpkin Risotto – Rachel Hartley
Comforting Pumpkin Quinoa– Anne Mauney
Pumpkin Bean Dip – Anne Mauney
Pumpkin Turkey Chili - Janice Newell Bissex
African Peanut Stew with Quinoa – Serena Ball (sub in pumpkin for sweet potato)
On the Sweeter Side
Flourless Pumpkin Muffin Bites – Tawnie Kroll
Pumpkin Spice Smoothie – Elizabeth Ward
Healthy Pumpkin Pancakes – Kaleigh McMordie
Chewy Pumpkin Hemp Granola Bars – Sarah Schlichter
Pumpkin Oatmeal Latte – Alex Caspero
Pumpkin Chia Pudding - Janice Newell Bissex
Chocolate Pumpkin Overnight Oats – Deanna Seagrave-Daly
Pumpkin Pie Breakfast Smoothie
Created by Amy Myrdal Miller, MS, RDN, FAND
Farmer’s Daughter Consulting, Inc.
Yield: 1 portion (16 oz.)
Timing: 5 minutes
Ingredients for one smoothie
1 cup canned pumpkin
1 tablespoon orange zest
1 medium navel orange, peeled after zesting
1 medium apple or pear, cored
3 tablespoons peanut powder
1 tablespoon grated ginger root
1 tablespoon maple syrup
¼ teaspoon cinnamon
1. Combine all ingredients in a blender.
2. Blend on high until smooth.
3. Pour into a glass and enjoy!
Header images from Kaleigh McMordie and Alex Caspero.