7 Low Carb Pumpkin Recipes to Satisfy Your Autumn Cravings

Hey there, fellow food enthusiasts! Welcome to a world where pumpkin reigns supreme, and carbs take a backseat. Autumn is upon us, and what better way to embrace the season than by indulging in some lip-smacking low carb pumpkin recipes?

In this gastronomic adventure, we’ll explore seven scrumptious creations that not only tantalize your taste buds but also keep your carb count in check. So, grab your apron and let’s get cooking!

Recipe 1: Creamy Pumpkin Soup

Of course! Here’s a plagiarism-free recipe for Creamy Pumpkin Soup:

Creamy Pumpkin Soup

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 ounces) pumpkin puree
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon ground nutmeg
• Salt and black pepper to taste
• Fresh parsley or chives for garnish (optional)

Directions

Saute the Onions and Garlic: In a large pot, melt the butter over medium heat. Add the chopped onions and minced garlic. Saute for about 5 minutes, or until the onions become translucent and fragrant.

Add the Pumpkin Puree: Stir in the pumpkin puree. Cook for an additional 2-3 minutes, allowing the pumpkin to heat through and meld with the onions and garlic.

Pour in the Broth: Slowly pour in the chicken or vegetable broth while stirring constantly to combine. Bring the mixture to a gentle simmer.

Season and Simmer: Add the ground nutmeg, salt, and black pepper to the pot. Stir well to incorporate the seasonings. Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together.

Blend the Soup: Using an immersion blender or a regular blender, carefully blend the soup until it’s smooth and creamy. If you’re using a regular blender, remember to allow the soup to cool slightly before blending and do it in batches if necessary.

Add Heavy Cream: Return the blended soup to the pot (if you removed it for blending). Stir in the heavy cream and let it simmer for an additional 5-7 minutes. This will give your soup a rich and creamy texture.

Taste and Adjust Seasoning: Taste the soup and adjust the seasoning if needed. You can add more salt, pepper, or nutmeg to suit your taste.

Serve: Ladle the creamy pumpkin soup into bowls. Garnish with fresh parsley or chives if desired.

Enjoy: Your Creamy Pumpkin Soup is ready to be enjoyed! Serve it hot with crusty bread or croutons for a delightful fall meal.

This creamy pumpkin soup is a comforting and flavorful dish that’s perfect for warming up on a chilly autumn day. Enjoy your homemade Creamy Pumpkin Soup!

Instructions

Start by mixing your pumpkin puree and broth in a pot over medium heat. Stir it like you’re composing a symphony.

When it starts to simmer, reduce the heat and add that heavy cream, creating a swirl that would make Van Gogh jealous.

Season it with garlic powder, salt, pepper, and a dash of nutmeg. Your taste buds will thank you.

Simmer for 15 minutes, giving you just enough time to imagine you’re in a cozy pumpkin patch.

Serve hot, maybe with a sprinkle of roasted pumpkin seeds for that extra crunch!

Why It’s Awesome:

This creamy pumpkin soup is like a warm hug on a chilly evening. It’s rich, velvety, and surprisingly low in carbs. Plus, the nutmeg adds a subtle kick of flavor that’ll have you coming back for seconds.

Recipe 2: Pumpkin Spice Latte (Keto-Friendly)

Ingredients

For the Pumpkin Spice Mix

• 2 tablespoons ground cinnamon
• 1 tablespoon ground nutmeg
• 1 tablespoon ground cloves
• 1 tablespoon ground allspice
• 1 tablespoon ground ginger

For the Pumpkin Spice Latte

• 1 cup brewed coffee or espresso
• 1/2 cup unsweetened almond milk or coconut milk
• 2 tablespoons pumpkin puree (unsweetened)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon pumpkin spice mix (from above)
• 1-2 tablespoons keto-friendly sweetener (e.g., stevia, erythritol) to taste
• Whipped cream (optional, for garnish)

Directions

Prepare the Pumpkin Spice Mix

Combine Spices: In a small bowl, mix together the ground cinnamon, ground nutmeg, ground cloves, ground allspice, and ground ginger. This will be your homemade pumpkin spice mix.

Store for Later: You can store any leftover pumpkin spice mix in an airtight container for future use in various recipes.

Make the Pumpkin Spice Latte

Brew Coffee: Start by brewing a cup of your favorite coffee or espresso. Use your preferred brewing method.

Heat the Milk: In a small saucepan, heat the unsweetened almond milk or coconut milk over medium heat. Be careful not to boil it; you want it to be hot but not scalding.

Add Pumpkin and Spices: Stir in the pumpkin puree and half of your homemade pumpkin spice mix (about 1/4 teaspoon). Whisk the mixture until the pumpkin is fully incorporated and the milk is frothy.

Sweeten and Flavor: Remove the saucepan from heat and stir in the vanilla extract and your chosen keto-friendly sweetener. Adjust the sweetness to your liking.

Combine with Coffee: Pour the hot brewed coffee or espresso into a mug. Add the hot pumpkin-spiced milk mixture to the coffee, stirring to combine.

Garnish: Top your Keto-Friendly Pumpkin Spice Latte with a dollop of whipped cream (if desired) and a sprinkle of the remaining pumpkin spice mix.

Enjoy: Your Keto-Friendly Pumpkin Spice Latte is now ready to be enjoyed! It’s a guilt-free way to savor the flavors of fall without the excess carbs. Sip and savor the seasonal goodness!

This Keto-Friendly Pumpkin Spice Latte is perfect for those following a low-carb or ketogenic diet while still enjoying the cozy taste of autumn. Enjoy your homemade Keto Pumpkin Spice Latte! ☕

Instructions

Brew your coffee like you’re a barista extraordinaire.

In a separate pot, gently warm the almond milk and pumpkin puree together. Don’t rush this step; let the flavors mingle.

Add your pumpkin spice and sweetener of choice, stirring like you’re writing a love letter.

Pour your pumpkin-infused milk into the coffee and stir like you’re making magic happen.

Sip slowly and savor the autumn vibes.

Why It’s Awesome:This keto-friendly pumpkin spice latte is a must-have for cozy mornings. It’s all the goodness of your favorite coffee shop treat without the added carbs. Perfect for those who like a little pumpkin in their caffeine fix!

Recipe 3: Pumpkin Pancakes with a Twist

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree (unsweetened)
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons unsalted butter, melted
• 1/2 teaspoon vanilla extract
• 1/4 cup mini chocolate chips (optional)
• Cooking oil or non-stick cooking spray for the pan

Directions

Preheat Your Griddle or Pan: Begin by preheating your griddle or a large non-stick skillet over medium-high heat. If using a skillet, lightly grease it with cooking oil or non-stick cooking spray.

Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. This will be the dry mixture for your pancake batter.

Prepare Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, egg, buttermilk, melted unsalted butter, and vanilla extract. Mix until these wet ingredients are well combined.

Combine Wet and Dry Mixtures: Pour the wet mixture into the dry mixture and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few lumps.

Add Chocolate Chips (Optional): If you want to add a delightful twist, fold in the mini chocolate chips into the batter. They’ll melt into gooey pockets of deliciousness.

Cook the Pancakes: Ladle about 1/4 cup of the pancake batter onto the preheated griddle or skillet for each pancake. Use the back of a spoon to spread the batter into a round shape if needed. Cook until you see bubbles forming on the surface, which should take about 2-3 minutes.

Flip and Cook: Carefully flip the pancakes with a spatula and cook the other side for an additional 1-2 minutes, or until they’re golden brown and cooked through.

Serve Hot: Remove the Pumpkin Pancakes with a Twist from the griddle or skillet and place them on a serving plate. You can keep them warm in a low oven (200°F or 93°C) while you cook the remaining pancakes.

Enjoy: Serve your Pumpkin Pancakes with a Twist hot with your favorite pancake toppings, such as maple syrup, whipped cream, or extra chocolate chips. Enjoy the unique twist on classic pumpkin pancakes!

These pancakes offer a delightful twist with the addition of warm spices and optional chocolate chips, making them perfect for a cozy fall breakfast or brunch. Enjoy your homemade Pumpkin Pancakes with a Twist!

Instructions

Combine almond flour, pumpkin puree, eggs, baking powder, cinnamon, and a pinch of salt in a bowl. Mix until it’s as smooth as a jazz tune.

Heat a skillet or griddle over medium heat and grease it like you’re giving it a cozy pumpkin blanket.

Pour your pancake batter onto the skillet, making pancakes that are just the right size.

Cook until golden brown, flipping with the grace of a pancake pro.

Serve with your favorite low-carb syrup or a dollop of whipped cream for extra decadence.

Why It’s Awesome:These pumpkin pancakes are fluffy and flavorful, with a hint of cinnamon. They’re so good; you’ll forget they’re low carb!

Recipe 4: Savory Pumpkin and Spinach Salad

Ingredients

For the Salad

• 1 small pumpkin (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 8 cups fresh baby spinach leaves
• 1/2 cup red onion, thinly sliced
• 1/2 cup toasted pumpkin seeds (pepitas)
• 1/2 cup crumbled feta cheese

For the Dressing

• 3 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey (or maple syrup for a vegan option)
• 1 clove garlic, minced
• Salt and black pepper to taste

Directions

Roast the Pumpkin

Preheat the Oven: Start by preheating your oven to 400°F (200°C).

Toss with Olive Oil: In a large bowl, toss the pumpkin cubes with 2 tablespoons of olive oil until they are evenly coated. Season with salt and black pepper to taste.

Roast the Pumpkin: Spread the pumpkin cubes in a single layer on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until they are tender and lightly browned. Remove from the oven and let them cool slightly.

Make the Dressing

Prepare Dressing: In a small bowl, whisk together the 3 tablespoons of olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and black pepper. Taste and adjust the seasoning to your preference.

Assemble the Salad

Prepare Spinach: Place the fresh baby spinach leaves in a large salad bowl.

Add Pumpkin: Add the roasted pumpkin cubes to the spinach.

Add Red Onion: Scatter the thinly sliced red onion over the salad.

Toss with Dressing: Drizzle the dressing over the salad ingredients. Gently toss the salad to coat everything evenly with the dressing.

Top with Pepitas and Feta: Sprinkle the toasted pumpkin seeds (pepitas) and crumbled feta cheese over the salad.

Serve: Your Savory Pumpkin and Spinach Salad is now ready to be served! It’s a flavorful combination of roasted pumpkin, fresh spinach, and a delicious dressing with a touch of sweetness. Enjoy as a side dish or add grilled chicken for a complete meal.

This Savory Pumpkin and Spinach Salad is not only delicious but also a beautiful addition to your fall menu. Enjoy the unique blend of flavors and textures in this seasonal salad!

Instructions

Toss your fresh spinach leaves, roasted pumpkin, crumbled feta cheese, and chopped walnuts into a bowl. Be generous; it’s a salad party!

Drizzle that balsamic vinaigrette like you’re Picasso, creating a work of art.

Mix it all together, gently, like you’re nurturing a delicate masterpiece.

Serve and enjoy your crunchy, savory, and low carb salad.

Why It’s Awesome: This pumpkin and spinach salad is a symphony of textures and flavors. The sweetness of pumpkin, the earthiness of spinach, and the richness of feta cheese – it’s a low carb delight you won’t want to miss.

Recipe 5: Pumpkin and Bacon Stuffed Mushrooms

Ingredients

• 12 large white mushrooms, cleaned and stems removed
• 6 slices of bacon, cooked and crumbled
• 1/2 cup canned pumpkin puree (unsweetened)
• 1/2 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• Olive oil, for brushing

Directions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

Prepare the Mushrooms: Clean the mushrooms thoroughly and remove the stems. Set the mushroom caps aside.

Cook the Bacon: In a skillet over medium heat, cook the bacon until it becomes crispy. Remove the bacon from the skillet and let it drain on paper towels. Once cooled, crumble the bacon into small pieces.

Prepare the Filling: In a mixing bowl, combine the canned pumpkin puree, softened cream cheese, grated Parmesan cheese, minced garlic, chopped fresh parsley, dried thyme, salt, and black pepper. Mix until all the ingredients are well combined.

Stuff the Mushrooms: Take each mushroom cap and fill it with a generous spoonful of the pumpkin and cream cheese mixture. Press the filling down gently to ensure it’s packed.

Top with Bacon: Sprinkle the crumbled bacon over the stuffed mushrooms, evenly distributing it among them.

Brush with Olive Oil: Lightly brush the outside of each stuffed mushroom with olive oil. This will help them achieve a nice golden color while baking.

Bake: Arrange the stuffed mushrooms on a baking sheet or in a baking dish. Bake in the preheated oven for approximately 15-20 minutes, or until the mushrooms are tender and the tops are golden brown.

Serve: Once done, remove the Pumpkin and Bacon Stuffed Mushrooms from the oven and let them cool slightly before serving. You can garnish with additional chopped parsley for a fresh touch.

Enjoy: Your Pumpkin and Bacon Stuffed Mushrooms are now ready to be enjoyed! These savory and creamy stuffed mushrooms with a hint of pumpkin are perfect as appetizers for autumn gatherings or as a delightful snack.

These stuffed mushrooms combine the earthy flavor of mushrooms with the creamy richness of pumpkin and the savory goodness of bacon. Enjoy your homemade Pumpkin and Bacon Stuffed Mushrooms!

Instructions

Preheat your oven, so it’s nice and toasty like a warm autumn day.

In a bowl, mix your pumpkin puree, crumbled bacon, shredded cheddar cheese, black pepper, and a dash of olive oil. Combine them like you’re forming a secret alliance.

Stuff each mushroom cap with this flavorful mixture, piling it on like you’re building a tiny pumpkin mountain.

Place your stuffed mushrooms on a baking sheet and bake until they’re golden and oozing with cheesy goodness.

Devour them like you’re discovering a hidden treasure!

Why It’s Awesome:These stuffed mushrooms are a flavor explosion in your mouth. The pumpkin and bacon combo is a match made in low carb heaven. It’s like a party in your taste buds.

Recipe 6: Spicy Pumpkin and Chicken Chili

Ingredients:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 can (15 ounces) canned pumpkin puree (unsweetened)
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 1 can (4 ounces) diced green chilies (adjust for spiciness)
• 2 cups chicken broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust for spiciness)
• Salt and black pepper to taste
• Sour cream, shredded cheese, and chopped fresh cilantro for garnish (optional)

Directions

Cook Chicken: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken pieces and cook until they are browned and no longer pink in the center. Remove the chicken from the pot and set it aside.

Saute Onions and Garlic: In the same pot, add the remaining 1 tablespoon of olive oil. Add the chopped onion, minced garlic, red bell pepper, and yellow bell pepper. Cook until the vegetables are softened and the onion becomes translucent.

Combine Ingredients: Return the cooked chicken to the pot. Add the canned pumpkin puree, black beans, diced tomatoes, diced green chilies, chicken broth, chili powder, ground cumin, smoked paprika, and cayenne pepper. Stir well to combine all the ingredients.

Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for about 20-25 minutes, stirring occasionally. This allows the flavors to meld together, and the chili will thicken.

Season and Serve: Taste the chili and season with salt and black pepper according to your preference. If you like it spicier, you can add more cayenne pepper.

Garnish and Serve: Ladle the Spicy Pumpkin and Chicken Chili into bowls. Garnish with a dollop of sour cream, shredded cheese, and chopped fresh cilantro if desired.

Enjoy: Your Spicy Pumpkin and Chicken Chili is now ready to be enjoyed! This hearty and flavorful chili is perfect for warming up on chilly fall evenings. Serve it with crusty bread or cornbread for a complete meal.

This Spicy Pumpkin and Chicken Chili offers a delightful twist on traditional chili, incorporating the richness of pumpkin and a hint of spiciness. Enjoy your homemade Spicy Pumpkin and Chicken Chili!

Instructions

In a pot, cook your ground chicken until it’s browned and sizzling like a culinary rockstar.

Add the chopped onion and minced garlic, sautéing until they’re fragrant like a blooming flower.

Stir in your pumpkin puree, diced tomatoes, black beans, chili powder, and a pinch of cayenne pepper. Let it simmer and mingle like old friends at a reunion.

Cook until everything is harmoniously blended, and the flavors are dancing together.

Serve hot, maybe with a sprinkle of shredded cheese and a dollop of sour cream.

Why It’s Awesome:This spicy pumpkin and chicken chili is the definition of flavorful comfort food. It’s got that spicy kick that warms your soul on a crisp autumn day. The combination of pumpkin and chicken is like a duet that deserves a standing ovation.

Recipe 7: Pumpkin Cheesecake Bites

Ingredients

For the Crust

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling

• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree (unsweetened)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

For the Topping

• Whipped cream (optional)
• Ground cinnamon for dusting (optional)

Directions

Prepare the Crust

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving some overhang on the sides for easy removal.

Make the Crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated with the butter.

Press into Pan: Press the graham cracker mixture firmly into the bottom of the prepared baking pan to form an even crust. You can use the back of a spoon or the bottom of a glass to help with this.

Prepare the Cheesecake Filling

Prepare Cream Cheese: In another mixing bowl, beat the softened cream cheese until it’s smooth and creamy.

Add Sugar and Pumpkin: Add the granulated sugar and canned pumpkin puree to the cream cheese. Mix until the ingredients are well combined.

Incorporate Egg and Spices: Beat in the egg, vanilla extract, ground cinnamon, ground nutmeg, and ground cloves until the mixture is smooth and creamy.

Layer on the Crust: Pour the cheesecake filling over the prepared graham cracker crust in the baking pan. Spread it out evenly.

Bake and Chill

Bake: Bake the Pumpkin Cheesecake Bites in the preheated oven for approximately 25-30 minutes, or until the edges are set and the center is slightly jiggly.

Cool: Remove the baking pan from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 2-3 hours or until it’s firm.

Cut and Serve

Lift and Cut: Use the parchment paper overhangs to lift the cheesecake out of the pan. Place it on a cutting board and cut it into bite-sized squares or bars.

Optional Toppings: If desired, garnish each Pumpkin Cheesecake Bite with a dollop of whipped cream and a dusting of ground cinnamon.

Enjoy: Your Pumpkin Cheesecake Bites are now ready to be enjoyed! These creamy and spiced bites are a perfect fall treat for any occasion.

These Pumpkin Cheesecake Bites offer the delightful flavors of pumpkin and spices in a bite-sized dessert. Share them with friends and family or savor them as a sweet indulgence!

Instructions

In a mixing bowl, combine cream cheese, pumpkin puree, powdered erythritol, vanilla extract, and a pinch of cinnamon. Mix until it’s as smooth as a jazz tune.

Scoop out bite-sized portions of this creamy goodness and place them on a tray like you’re creating sweet symphonies.

Chill in the fridge until they’re firm like a decisive decision.

Pop one in your mouth and savor the creamy, pumpkin-infused bliss!

Why It’s Awesome:These pumpkin cheesecake bites are tiny treats of joy. They’re the perfect way to satisfy your sweet tooth without derailing your low carb journey. Each bite is like a mini dessert symphony.

In Conclusion

Well, there you have it, folks! Seven delectable low carb pumpkin recipes to elevate your autumn culinary game. From creamy soups to savory salads and sweet cheesecake bites, these recipes bring out the best in pumpkin while keeping your carb intake in check.

So, as the leaves turn golden and the air gets crisp, don’t resist the call of pumpkin-spiced delights. Embrace the season and whip up these fantastic recipes that are as cozy as your favorite sweater. Whether you’re sipping on a pumpkin spice latte or savoring a stuffed mushroom, you’ll be indulging in autumn’s finest flavors.

So, what are you waiting for? Head to your kitchen, grab your apron, and let’s get cooking! Autumn cravings have met their match with these low carb pumpkin wonders. Happy cooking, my fellow food enthusiasts!

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