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Pumpkin Pie Stir Fry

Sorry it’s taken me so long to post this recipe.

When I’m not making a recipe specifically for the blog, I usually don’t measure ingredients (especially when it comes to stir fries).  So I couldn’t post the recipe until I’d made it again and remembered to measure all the ingredients! 😕


Pumpkin Pie Stir Fry

·150 grams zucchini, chopped

· 160 grams broccoli florets

· 60 grams snow peas, cut if desired

· 40 grams kale

· ½ can bean sprouts, well-drained

· ½ tsp ground ginger, plus a pinch of pumpkin pie spice

· Salt to taste

· ¼ cup canned pumpkin

· Optional: ricemilk or coconut milk, sweetener


1. Put the zucchini in a pan (with sautéing liquid of choice), sprinkle with salt, and sauté until it’s semi-soft.

2. Now, add the broccoli (and a bit of water if needed).  Continue to cook until the broccoli is soft.

3. Add the snow peas and continue to cook for 2-5 minutes, stirring occasionally.

4. Rip the kale into smallish strips, and add this to the pan.  Stir.

5. After about a minute, throw the bean sprouts into the pan.

6. Mix together, add the ginger and the pumpkin, then mix again.  Also add your sweetener now, if using.  (I’ve not tried it with sugar, but if you want a sweeter stir fry, brown sugar might be the way to go.)

7. You can eat the stir fry hot from the pan, but I like to fridge it for a few hours and eat it cold.  I also add some ricemilk or coconut milk before eating, for extra creaminess.


Published on April 21, 2009

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  1. Erin says

    You have made me turn orange with that pumpkin pudding 🙂
    I love the sounds of the stir fry, I’ve been excited for that recipe for far too long! Such a foodie nerd here.

  2. snackface says

    I just want to say that I read your blog all the time, and the posts just make me so happy! You are just too darn cute, loving and talented!

    Wish I knew how to convert those measurements… haha. I just throw things together too, and rarely measure!

  3. Bibis says

    Hi katie!
    thanks for dropping on my blog 🙂
    by the way, do you think i can sautee in water instead of oil? if so, what’s the proper method?

  4. Emmy says

    Stir fry looks good, but the pudding.. EVEN BETTER (since I have all the ingredients). I’ve got half a pound of tofu that needs to be used up.



    P.S. You are hilarious 😀

  5. FoodsThatFit says

    Fall is my favorite time of year because that is when all of the pumpkin flavored goodies and pumpkin inspired recipes come out!

    However, as much as I love it, sometimes I forget about it the rest of the year. These 2 recipes are ones I want to try for sure, and they would be great any time of the year!

  6. Brandi C says

    Can’t wait to try this =] I find a way to sneak pumpkin into one my meals or snacks EVERYDAY. Sometimes I put it in my oatmeal, my yogurt, on a graham cracker w/ cream cheese, eat it by the spoonful…You gt the idea.

  7. Marianne says

    Interesting stirfry. I’m sure any veggies you have on hand would work in it. But canned bean sprouts? I didn’t know there was such a thing! I’ve only ever seen, or eaten, fresh.

  8. Meg says

    Hooray for pumpkins! 😛

    p.s. I saw Kamut Flakes at Whole Foods today and immediately thought of you 🙂

    Love, Meg

  9. laci says

    thanks for leaving sweet comments- it means alot for someone with such a busy life! 🙂
    Orange veggies are my favorite color veggie- don’t take this personally greens 😉

  10. Bianca- Vegan Crunk says

    I bet pumpkin tastes great in a stir-fry. Its something I would never think of, but now I’ll have to give it a try….the ricemilk thing is kinda different though. I don’t know ’bout all that. 🙂

  11. sarahnotsoplainandtall says

    mmmmm pumpkin in stir-fry…I MUST try this 🙂
    I love how everyone comes up with new ideas to use pumpkin! Before I entered the blogging world I thought I was the only one who LOVED the stuff!! haha


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