It's fall – crisp air, colored leaves, jackets, ice hockey, and — yes, pumpkin.

Not sure what it is but all of us who like to bake (and eat) really seem to gravitate towards recipes that highlight this wonderful squash.

Well, for all of you pumpkin lovers out there, do I have a roundup of wonderful, whole foods recipes from all around the internet for you.  This is a revamp of an older post — I replaced some of the recipes and added some more information about them for you to make them more user friendly.  I hope you enjoy them!

Pumpkin isn't just for fall, of course.  It's so healthy that you really should make it a part of your diet year round.

Did you have any idea about all of these benefits?

I think it's a great reason to have pumpkin pie and all kinds of other pumpkin treats year round.

Health Benefits of Pumpkin

Pumpkin is high in:

– carotenoids
– protein (the pumpkin seeds are, so if you are using the whole pumpkin, save those seeds :-).  We even make pumpkin seed butter regularly.  It's high in zinc as well.)
– EFA's (essential fatty acids)
– Vitamin A
– Vitamin C
– Magnesium
– Potassium
– Zinc
– Fiber

Health Benefits Include:

– Improves Prostate Health
– Anti-Inflammatory Effect
– Great on Your Skin
– Prevents Kidney Stones
– Eases Depression
– Treatment of Parasites
– Diuretics
(source) 

Now that you feel good about eating pumpkin, here are some great recipes to keep you healthy and full throughout the fall!

I am so glad to introduce you to this great culinary genius from around the blogosphere–including a few from me :-).

Healthy Pumpkin Recipes

Soft Pumpkin Cookies (vegan w/ gluten & sugar free options)

We think these taste like Enjoy Life Brand Cookies – and they're super easy!

Pumpkin Pie Smoothie – The Prairie Homestead

For a low-carb version, use stevia or xylitol, etc.

Pumpkin Chocolate Swirl Cheesecake – Sweetly Raw

Sub in a low carb crust and change out the sweetener to make this low carb.

Pumpkin Snickerdoodles (with gluten, sugar, dairy, & egg free options) – me

One of our family's favorites!

Pumpkin Fudge (dairy free) – The Coconut Mama

Yum!  Use my Homemade Coconut Butter for these!
Use a low-carb sweetener to make the low-carb version.

Chocolate Pumpkin Digestives – Green Gourmet Giraffe

Sub in almond flour for the wheat flour and use a low-carb sweetener to make a low-carb version.

Pumpkin Gingersnap Chia Breakfast Parfaits – Healthful Pursuit

For a low-carb version, sub in a low-carb sweetener, add extra instead of the raisins, and for the cookies, use almond flour and change out the sweeteners there as well.

Chocolate Pumpkin Whoopie Pies – Ricki Heller

This is a totally candida-friendly post, typical of Ricki's genius.  OK – have I told you enough how much I love her creations :-)?
These would be harder to make low carb but you could try with subbing in almond flours, changing out the sweeteners and using only coconut milk or almond milk instead of rice milk. Pumpkin should be substituted for the sweet potato.

Pumpkin Pie Cookies (grain free & vegan) – The Detoxinista

For a low-carb option, substitute a low-carb sweetener.

Pumpkin-Cranberry Smoothie (dairy free) – Tessa the Domestic Diva

For a low-carb version, substitute the apple with more low-carb sweetener, if needed.

Pumpkin Kiss Cookies (paleo) – Cavegirl Cuisine

For a low-carb version, use a low-carb sweetener for the dates, and use my Homemade Chocolate Chips or SF chocolate chips for the chocolate portion.

Pumpkin Pie Spiced Creamer – Dairy and Sugar Free – me

Chocolate Pumpkin Cake – Recipes to Nourish

I would try using a fat for some or all of the apples to make it lower carb and would use a low-carb sweetener in place of the honey.

Pumpkin Quinoa Patties – Wendy Polisi

Pumpkin Custard Ice Cream (paleo) – Healthnutnation

For the low-carb version, substitute low-carb sweeteners.

No-Cook Pumpkin Chia Pudding (paleo, vegan, & low carb) – me

Chocolate Pumpkin Tart (paleo, GF, & V) – Unconventional Baker

For a low-carb version, swap out the sweeteners and use almond flour instead of the tapioca flour in the crust.

Easy Pumpkin Custard (paleo & low carb w/ vegan option) – me

Pumpkin Cheesecake – Unconventional Baker

For a low-carb version, swap out the sweeteners and use almond flour instead of the tapioca flour in the crust.
If the cashews are too carby, try macadamias.

Starbucks Copycat Pumpkin Scones (paleo, GF, & V) – Unconventional Baker

For a low-carb version, swap out the sweeteners and use almond flour instead of the tapioca flour.

Pumpkin Ice Cream (paleo, V, & nut free) – Tessa the Domestic Diva

Lucuma has a few carbs so you could swap this out for low carb if needed.

and to flavor all of your pumpkin goodies, here is

Pumpkin Pie Spice – me

Well, I think that should be plenty to have you ready for Thanksgiving, Christmas, and all the pumpkin baking that your heart might desire.

Which recipe(s) is/are your favorite?