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Pumpkin-Themed Birthday Potluck--What to bring?


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My dad is turning 60 and my mom is throwing a pumpkin-themed birthday dinner. She is requesting family to bring pumpkin-based dishes to share. My husband and I are on Day 6 of Whole30, so we need ideas using compliant ingredients. Nobody in my family is remotely paleo. Grains, dairy, and sugar will almost certainly be in every dish. Ideally what we bring will be enough to satisfy ourselves and prevent us from being tempted by my mother's good cooking. :-)

Anybody have some favorite Whole30 pumpkin recipes? :-)

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Pumpkin pie fan? To have a "dessert" option to help you stay strong surrounded by your sister's creations: :)

Can of pure pumkin, mixed with approx 1/2 can coconut milk, 1-2 eggs, spices of choice (cinnamon, nutmeg, allspice, cloves) bake 350, 30-45 min till fairly set. If you've ever made a pumpkin pie, very similar consistency.

Easier/faster version: omit the eggs, can either bake or nuke to warm. Top with a sprinkle of macadamia, almond slivers, pecans....your preference. Quite filling too.

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NinjaSarah, while this is a great idea in general for navigating potlucks and stuff like that, a paleo pumpkin pie like thing is SWYPO, and not allowed within the constraints of the W30. No paleofying desserts!

OP, you'll persevere!

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I was going to suggest the pumpkin chili, but how about a side dish instead. This looks delicious, but you could not use the honey in the recipe:


You could also make a salad with a spicy arugula, add some roasted pumpkin, some compliant craisins (or perhaps pomegranate arils like the above side) and pumpkin seeds and topped with plain salt, pepper, and olive oil. If you do this, please invite me over for the dinner!

Happy Birthday to your dad!

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This would probably be SWYPO also but it is technically within the bounds of acceptable ingredients--might be an option for you to bring and share but would be hard for you not to eat! You can sub in pumpkin in place of the carrots I believe.


Or, make your "pumpkin" contribution just in the form of "pumpkin pie spice" (not really pumpkin of course) over diced sweet potatoes? Or try with real pumpkin, although we find it hard to find fresh edible pumpkins in our area.

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Or this, made with Pumpkin, from here: http://whole9life.com/2011/11/thanksgiving-2011/

Squash and sweet potato bake

Submitted by Amber Daniels (http://mountainstrength.com)

Amber's Note: Try to keep your relatives away when it comes out of the oven, this stuff is hot out of the oven, but it smells good ! Other recipes like this call for brown sugar, but really, that's ridiculous. There's so much sugar in the squash and sweet potato that it's just not necessary.


  • 1 tsp of cinnamon
  • 1/2 tsp nutmeg
  • 1/4 c coconut oil (melted)
  • 1 large (around 1lb size) sweet potato
  • 1 small (around 1-1.5 lb size) acorn, butternut or other favorite squash.


Preheat the oven to 375 F. Coat the bottom of a 10×10 dish with some of the coconut oil. Peel and cube the sweet potato. Peel, halve, clean and cube the squash. Place both in the dish and pour the rest of the coconut oil over the squash. Sprinkle the cinnamon and nutmeg over the top, mix it all up, and cover it with foil. Bake for 35 minutes, stirring occasionally.

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