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Raw Pumpkin Love

Raw Pumpkin Love

Pumpkin is a ubiquitous part of the American fall season—which is understandable, considering that it’s indigenous to this part of the world. Many Native Americans used pumpkin as both a food and a medicine. The first settlers from Europe added it to their diets and then some of them helped spread it to the rest of the world by returning to their birthplaces in Europe with the seeds.

This time of year, many people will carve pumpkins for Hallowe’en. But unfortunately, after the outside is carved, most of the time people throw the inside away. And that’s a shame, because the “meat” and seeds of the pumpkin have some great health benefits. 

Nutrition

Pumpkin meat is very high in carotenoids, which are what give pumpkins their orange color. Carotenoids are really good at neutralizing free radicals—nasty molecules that can attack cell membranes and leave the cells vulnerable to damage.

Pumpkins are also high in lutein and zeaxanthin, which scavenge free radicals in the lens of the eye. Therefore, they may help prevent the formation of cataracts and reduce the risk of macular degeneration, a serious eye problem than usually results in blindness.

Besides carotenoids, lutein, and zeaxanthin, which are all antioxidants, pumpkins have a lot of common nutrients, like iron, calcium, zinc, and fiber.

Pumpkin seeds, also called pepitas, are very high in protein: one ounce of seeds provides about seven grams of protein. They also contain copper, iron, magnesium, manganese, phosphorus, and zinc.

The healthiest way to enjoy pumpkin seeds is to eat them raw after soaking and drying them. Once you’ve removed the seeds from your pumpkin, first wash in cool water to remove any pumpkin residue, then soak them in a bowl of pure water for 8 hours to remove any enzyme inhibitors that could upset your stomach. After soaking, dehydrate the seeds in a dehydrator (or very low oven) at 105 degrees for at least 12 hours. If you wish, you can sprinkle them with some sea salt or cayenne pepper before you dry them to make them extra tasty!

Pumpkin seed oil is high in phytosterols, plant-based fatty acids that are chemically so like cholesterol that they can replace it in the human body—contributing to the reduction of blood cholesterol levels. Pumpkin seed oil is also high in essential fatty acids (EFAs). EFAs have many benefits, among them the maintenance of healthy blood vessels and nerves and the lubrication of all tissues, including the skin. And as mentioned above, they can help reduce cholesterol levels in the blood.

EFAs are not the only constituents of pumpkin seed oil. This oil also contains vitamin A, which (among other things) helps keep our eyes healthy and stimulates the T-cells of the immune system to help fight off infection. And the oil also has vitamin E, which acts like lutein and zeaxanthin to get rid of free radicals.

So the next time you’re carving a pumpkin and are tempted to just throw out the inside—don’t! Save the flesh and seeds and eat them instead. And if you’re not into pumpkin carving, don’t pass by those small specimens at the farmer’s market or produce section. Pumpkin is a delicious and nutritious way to enjoy the fall harvest season.

Here are two raw pumpkin recipes that are gluten and dairy free to help you get the most out of your pumpkins this season.

Raw Pumpkin Bread

Adapted from Rachel Fracassa

Ingredients

  • pumpkinbread3/4 cup almond pulp
  • 1/4 cup golden flax meal
  • 1 cup pumpkin purée
  • 1/2 cup date paste
  • 1/4 tsp. nutmeg
  • 1/2 tsp. cinnamon
  • 1/4 tsp. allspice
  • 1/4 tsp. ground cloves
  • Pinch of sea salt
Directions
  1. To make almond pulp, soak 2 cups of almonds overnight in pure water. In the morning rinse the almonds and blend them with 4 cups of water. Then strain the mixture through a sprout bag, cheesecloth or strainer into a big bowl. Save the almond milk in the fridge for later use. Use the pulp in the recipe.
  2. To make golden flax meal, put golden flax seeds in a dry blender and blend to a powder. Brown flax meal will also do just fine.
  3. To make pumpkin puree, peel and seed a small pumpkin (don’t worry about getting all the stringy parts off), roughly chop the pumpkin, and toss it in the food processor.  Process until it is a consistent texture, but it will never be smooth.
  4. To make date paste, put pitted dates in either a blender or food processor and add as little water as possible to achieve a paste.
  5. Mix all ingredients by hand and form into a loaf about one and a half inches thick.
  6. Dehydrate at 105 degrees for 8 hours on a teflex sheet then remove the teflex sheet and dehydrate for additional 16 hours and enjoy!
  7. Optional: To make a dryer bread, slice the bread and dehydrate for an additional 8 hours.

Raw Pumpkin Cheesecake

Adapted from Rachel Fracassa

Crust

Filling

  • 1/2 cup soft dates, pitted and packed
  • 1/2 cup honey or maple syrup
  • 1/4 cup lemon juice
  • 2 cups cashews, soaked 2 hours, drained
  • 1/2 cup young coconut meat (about 1 young coconut)
  • 1 Tbsp. pumpkin pie spice (or make it with 1/4 Tbsp. nutmeg, 1/4 Tbsp. cinnamon, 1/4 Tbsp. allspice, 1/4 Tbsp. ground cloves)
  • 1/2 cup coconut oil, warmed to liquid
  • 1/2 cup Irish Moss gel* (where to find Irish Moss online)

Topping

  • 3/4 cup pumpkin, chopped
  • 1/4 cup carrots, peeled and chopped
  • 6 Tbsp. pure water
  • 2 tsps. lemon juice
  • 1/4 cup dates, soaked
  • 1 tsp. pumpkin pie spice (or make it with 1/4 tsp. nutmeg, 1/4 tsp. cinnamon, 1/4 tsp. allspice, 1/4 tsp. ground cloves)
Directions
  1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together.  Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
  2. To make the filling: Process the dates, honey, and lemon juice in a food processor until smooth. Add the pumpkin pie spice, cashews and coconut meat and process until completely smooth.  Add the coconut oil and Irish moss gel and process until well incorporated. Pour the filling onto the crust. (*If you can’t find Irish Moss at the health food store, don’t fret. You can make the cheesecake without it, but serve it straight from the refrigerator.)
  3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth.  Spread the pumpkin topping evenly on top of the filling.
  4. Chill at least 3 hours before serving.
  5. Enjoy!

Photo credit: We Like it Raw

PAID ENDORSEMENT DISCLOSURE: I may receive monetary compensation or other types of remuneration for my recommendation, testimonial and/or link to any products or services from this blog, including Amazon.com links. These small earnings make it possible for me to continue writing this blog for you. That said, I only recommend products I genuinely love, and that I believe would be of value to my readers.
Thank you for your support!

MEDICAL DISCLOSURE: Your health is between you and your health care practitioner. Nothing in this blog is intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader.




14 Comments

  1. Pumpkin is such an alround food that lots of people overlook. I love cheesecakes and I am always looking for new recipes, so thankyou.

  2. I could just be blind, but in Filling Directions you refer to adding pumpkin when processing, but I don’t see it listed in the Filling Ingredients. How much is needed and can I sub canned/boxed organic pumpkin? Or are you just referring to the pumpkin pie spice, no actual pumpkin in the filling?

  3. Thanks for the recipes. I have a 12 pound squash I want to dehydrate the seeds and do some thing with the meat, so your recipes came in handy.

    Some in my family are grain intolerant, so I am preparing things we can use without using grains. Thanks for the nice recipes.

    • My pleasure! I hope you find many more grain free recipes you like here!

  4. That cheesecake looks amazing, and I love that it doesn’t contain cheese! Thanks for sharing this at Gluten-Free Wednesdays.

  5. Mmm, I am lovin’ the idea of the raw pumpkin cheesecake, and I think my husband would love it too! Thanks for sharing on Hearth & Soul Hop. :)

  6. I found this post really interesting, especially how nutritious pumpkin really is! Both your recipes sound delicious. I was particularly intrigued by the Raw Pumpkin Cheesecake.

  7. Great post, I love all the information! The pumpkin cheesecake sounds absolutely amazing and so healthy!
    Thanks for sharing on Natural Living Mondays!

  8. YUM, these looks so awesome!!! Thanks for linking up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I hope that you’ll join us this week! Domata will be sponsoring our party! They will be giving away a box of each of their gluten free products: Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

    The party will start at 7 pm tonight (eastern)

  9. Wow.. cheesecake looks stunning and what a creation to make RAW bread! That’s something :)

    I saw this on Allergy Free Weds – if you’re interested, I also shared my recipes on there: my banana bread muffins and mocha banana protein soft serve. Have a great evening :)

    • Thanks for stopping by! Your muffins look yummy!

  10. I came here for the cheesecake, but the bread bewitched me! I’m always looking for ways to use almond pulp, and this sounds delicious! Have you ever tried baking it in the oven? Unfortunately, I don’t own a dehydrator.

    • No, I have not baked it, but if you try it be very careful to use a very, very low oven temperature and watch the bread so it doesn’t become a hard, dry rock!

  11. This look so yummy! I’d love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there! :)

    http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/

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