Ways to Use Pumpkin Powder

Pumpkin Pasta

The perfect combination of pumpkin and spice! This recipe is perfect all year long for a quick and easy way to get your nutrients. It’s filled with spices and it’s base is our ‘Homemade RYP Pumpkin Purée’. If you don’t already know… just mix the powder with water and voila, you have your own purée! 

Ingredients:

• 3 tbsp butter (vegan if desired) 

• 3 garlic cloves (diced) 

• 1.5 cups RYP Purée (combine 1/2 cup Pumpkin Powder with 1.5 cups water)

• 3 cups milk of choice 

• 1/2 tsp nutmeg 

• 1 tsp cinnamon 

• 1.5 tbsp lemon juice 

• 1.5 tbsp maple syrup 

• Sage 

• Favourite pasta 

Directions: 

1. Boil pot of water for pasta. Once boiling, add your favourite pasta. 

2. Brown butter and garlic on stove stop.  

3. Turn it to medium. Stir in Pumpkin Puree, milk, and spices. 

4. Stir for 5 minutes. Then add lemon juice, maple syrup, and sage. 

5. Add your cooked pasta. Mix in parmesan if desired and enjoy! 

Homemade Pumpkin Puree 

Homemade Pumpkin Puree made in SECONDS! Save this puree in a jar, in the fridge and add it to your pasta sauces, energy balls, smoothies, overnight oats, pumpkin loaf, cookies, etc! Remember, 2tbsp of RYP Pumpkin Powder = 1/2 a small pumpkin. 

*This makes 1 cup of Pumpkin Puree! Check out our reel on a how-to, step-by-step video on our instagram page! @rypnaturals 

Ingredients: 

• 6 tbsp RYP #SquashGoals

• 1 cup water 

Directions: 

1. Simply mix together in a small bowl until all clumps are smooth. 

2. Allow more time for preferred thickness. 

3. Add to your favourite Fall recipes! 

Pumpkin Spiced Latte

Anyone else find themselves patiently waiting all year for Starbucks to release their Pumpkin Spiced Latte? Forget the waiting, keep RYP #SquashGoals ~ Organic Pumpkin Powder in your cabinet and make yourself this all-natural RYP PSL with no artificial sweeteners, flavours, or preservatives! And the best part is RYP Powders have a shelf-life of 12-24 months… which means you can make your PSL all year round! 

Ingredients: 

• 1/4 cup RYP Pumpkin Puree (1.5 tbsp RYP Pumpkin Powder + 1/4 cup water)

• 1 tbsp maple syrup

• 1 tsp vanilla

• 1/4 tsp cinnamon

• 1/4 tsp pumpkin pie spice

• 2 tbsp milk of choice

• 1 shot of espresso or 1/2 cup of brewed coffee (make it iced and add cold brew coffee + a handful of ice cubes)

Directions:

1. See ‘RYP Pumpkin Puree’ blog! Allow to sit until puree has formed (~30 mins).

2. Combine RYP Pumpkin Puree, maple syrup, vanilla, cinnamon, pumpkin pie spice and add mixture to coffee cup. 

3. Top with espresso or brewed coffee or cold brew, and pour in milk.

4. Top with whipped cream and spices as desired! And Enjoy 🙂

Vegan Pumpkin Spice Mac N’ Cheese

I know I can speak for many when I say Kraft Dinner was a childhood favourite! This creation brings back memories, but doesn’t horrify me when I look at the ingredients… Containing as few ingredients as possible, this pumpkin pasta sauce is created with RYP #SquashGoals ~ Organic Pumpkin Powder, otherwise known as a FULL SMALL PUMPKIN!! This recipe makes ~4 servings! 

*this recipe would also be great with our Beet Powder or Carrot Powder* 

Ingredients: 

• 2 cup uncooked Macaroni

• 4 tbsp RYP #SquashGoals ~ Organic Pumpkin Powder

• 2 tbsp RYP Elvis Parsley ~ Organic Parsley Powder (if available)

• 3/4 cup water

• 2 tbsp butter (vegan or not)

• 2 garlic cloves, minced 

• 3/4 tsp paprika

• 3/4 tsp salt 

• 1 (382g) can coconut milk

• 1/2 cup shredded cheese (vegan or not) 

• Parsley for topping

Directions: 

1. Bring water to a boil and cook macaroni until al dente. 

2. Combine RYP #SquashGoals and water in a mixing bowl. Stir until fully combined and leave until thickened to make Pumpkin Puree. 

3. Melt butter on a saucepan and add minced garlic until just sautéed. 

4. Over medium heat, stir in paprika, salt, coconut milk, RYP Parsley Powder and RYP Pumpkin Puree. 

5. Reduce heat and let simmer for 10 minutes, or until thickened, stirring every once in a while. 

6. Drain and rinse cooked pasta. Add pasta to pumpkin sauce.

7. Mix in shredded cheese, stir until combined and dish into bowls. 

8. Top with Parsley if desired, and enjoy your adult version of KD! 🙂 

Spooky Spider Cookies

Looking for a Halloween Treat that won’t keep the kiddos up all night long… look not further, this quick and easy recipe is all you need with some added nutritional benefits from our RYP #SquashGoals ~ Organic Pumpkin Powder!

Ingredients – Cookies

• 1/2 cup almond butter (or any nut butter of choice)

• 1/4 cup maple syrup

• 1 flax egg (1 cup water with 1 tbsp ground flax – let sit for 5 mins)

• 2 tbsp coconut sugar

• 4 tbsp RYP #SquashGoals ~ Organic Pumpkin Powder

• 1 tsp vanilla

• 1/4 cup quinoa flour (add 1/4 cup quinoa to blender)

• 1 cup rolled oats

• 1/2 cup chocolate chips

• 1/2 tsp baking soda

• pinch of salt

Ingredients – Toppings

• Melting chocolate (we used 1/4 cup chocolate chips melted)

• Reese’s mini peanut butter cups

• Mini Marshmallows or if you can find the candy eyes… we couldn’t

Directions

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper if needed, set aside.

• In a large bowl beat together the nut butter, syrup, flax egg, sugar, vanilla and RYP #SquashGoals ~ Organic Pumpkin Powder. Once smooth stir in flour, oats, chocolate chips, baking soda and salt

• Scoop the dough onto the baking sheet, gently flatten and place in the oven for 10-15 minutes until golden brown. Remove from the oven and let completely cool before transferring to a cooling rack to add toppings.

• Use the melting chocolate to stick the reese’s mini cups as the spider body, pipe the spider legs and add the mini marshmallows as eyes, enjoy!

Pumpkin Maple Pistachio Cupcakes

These delicious PSL inspired fall cupcakes are the perfect treat without leaving you feeling guilty after a few too many 🙂 This dairy-free icing is a must!

Makes 12 cupcakes

Ingredients

• 2 tbsp RYP #SquashGoals ~ Organic Pumpkin Powder

• 1/3 cup tapioca flour

• 1/2 cup white rice flour

• 3/4 cup almond flour

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp sea salt

• 1 1/2 tsp vanilla

• 1 tsp apple cider vinegar

• 1/4 cup maple syrup

• 1/4 cup coconut sugar

• 3 tbsp coconut oil

• 2 tbsp non-dairy yogurt

For the Frosting:

• 1 1/2 cups soaked cashews

• 1/2 cup coconut cream (solid part from canned coconut milk)

• 1/2 cup pitted soft dates

• 3 tbsp coconut oil

• 1/4 tsp lemon zest

• 1-2 tbsp maple syrup

• 2 tbsp lemon juice

• 1 tsp vanilla

• 1/4 tsp sea salt

• 1/3 cup chopped pistachios

Directions

• Preheat oven to 350 F line a cupcake tin with liners and set aside

• Whisk together the flours, baking soda, powders and sea salt

• In another bowl combine the rest of the ingredients, whisking until completely smooth. Slowly incorporate the wet into the dry.

• Divide the batter into the cupcake liners. Bake for 15-18 mins or until a toothpick comes out clean 🙂 Remove from oven and cool.

• To make the frosting – combine all ingredients (minus pistachios) in a blender or food processor scarping down the sides as you go. Then fold in the pistachios leaving some to top the cupcakes!