(Note: This post contains affiliate links)
Remember my post on AIP Salad Dressings? Well, here’s a new one to add to your collection! Do you love pumpkins? Do you go into a ‘pumpkin all the things’ frenzy around this time of the year? If so, I think you’ll enjoy this pumpkin dressing recipe!
I managed to find canned organic pumpkin puree at well.ca and promptly ordered a couple of cans (for some reason it’s not popular in Quebec as I can never find it on the supermarket shelves!) and have been experimenting with it. It tends to get sold out at well.ca though, so another option would be Walmart. If you’re in the US you can get the same ones at Amazon. Fresh pumpkins are nice but sometimes it’s good to have a convenient alternative! It’s less daunting to open a can of pumpkin puree than hack open a huge pumpkin (not to mention gutting and removing the peel)!
Speaking of fresh pumpkins, my family visited a pumpkin patch recently and got a nice haul of pumpkins and winter squashes. Random information: Kids love rolling off the pumpkin family name as they think it’s funny. Cucurbitaceae. Try it! The kids and I did a pumpkin activity together for the first time last week and it took us all morning but they really enjoyed themselves. My youngest son especially loved pulling handfuls of seeds out while his elder brother scooped them out with a spoon and I carved the face out. Note to self, I need smaller carving tools!
I had some leftover pumpkin puree after making pumpkin pie and wanted a salad dressing with a bit more oomph than oil-based dressing, so I whipped this creamy pumpking dressing up and it tastes so lovely with crisp salad greens.
This is my guest post over at He Won’t Know It’s Paleo and you should really check out all the delicious and easy-to-cook Autoimmune Protocol compliant recipes Bre’anna has to offer at her site, in addition to her AIP cookbook!
Click here for the recipe.
