Crustless Pumpkin Pie in a Mug

‘Twas a late holiday season night,

pumpkin

and I needed sweet delight

in light fluffy pumpkin form

that requires little perform

-ance on my part.

So I adapted this recipe

from Chocolate-Covered Katie,

and let the microwave baking start.

Graham crackers

Makes one big, ooey-gooey mug pie.

Ingredients

1 T + 1 t spelt or whole-wheat flour

1 T stevia

6-7 T pumpkin puree

heaping dash of cinnamon and pumpkin pie spice

a less heaping dash of baking powder

1 t flax egg

2 T almond milk

splash of vanilla

Directions

-In a small bowl, combine all dry ingredients; then mix in wet.

-Transfer to a lightly-greased mug or microwave-safe ramekin. Pour in pie filling.

-Microwave on high for 1 minute. Remove and use a small spoon to test the consistency of the pie, pressing the sides away from the edge. Microwave on high for one more minute. If you’d like a firmer, somewhat cakier consistency, microwave for 3 minutes in total.

Serve warm. I sprinkled with graham cracker crumbs, but if you’re gluten-free or paleo, I’m sure you can top with some sweet coconut flakes, almond slivers, or dark chocolate.

Pumpkin Dessert Parfait

I just can’t get over pumpkin, can I? 

This parfait recipe features a sweetened vanilla yogurt, pumpkin, and my healthified gingerbread cookie recipe. All are wholesome, good for you, and every time I lick the bowl I make the cookie dough in, I practically melt with delight. Seriously, that recipe is unbelievable, make-it-even-in-summertime good.

You could mix it up a bit and try a cream-cheese frosting layer, too! Or opt for a graham-cracker crumble instead of gingerbread. What’s not to love about those possibilities?

Ingredients

1 container plain organic yogurt (you can buy vanilla or sweetened, but I prefer to lower the sugar a bit by mixing in a lower lgi alternative)

1 T stevia

pumpkin

pumpkin (Photo credit: meerkatbaby)

.5 t vanilla

4 T pumpkin puree

heaping dash of cinnamon, pumpkin pie spice

optional: gingerbread or graham cracker crumbles

Directions

Open the yogurt container. Mix in stevia and vanilla. Set aside.

-In a small bowl, add puree and spices. Mix in about half of prepared yogurt.

-In a parfait glass, layer the pumpkin yogurt with the vanilla yogurt as you like. You can also use the crumbles to make layers or top like I did.

For a special ice cream consistency, freeze the parfait for about one hour and mix up slightly. Freeze another 10 minutes or so. It’s delicious!

Pumpkin French Toast Bake

 

Good morning, Pumpkin!

Whatcha got in the oven?

Oh, pumpkin! How seasonal.

Remember my Pumpkin Spice French Toast? Well, here’s a new version. It’s baked and can be prepared the night before (ideally) or in just a few minutes (if you’re impatient like me).
And I post it the day after Thanksgiving (also my wonderful momma’s 50th birthday!) because if your family is like ours, you’ve got some pumpkin leftover, and lots of bread. Put it to good use with this delicious breakfast bake.

Ingredients

2 slices whole-grain bread

1 t cinnamon

1 t pumpkin pie spice

1 t stevia

optional: scant 1/8 t salt (I omitted)

1 T organic vanilla yogurt

2 T pumpkin puree

2 T nondairy milk

splash of vanilla

Directions

-Preheat oven to 400 degrees. Lightly grease a ramekin. Set aside.

-Slice bread into cubes. If you have time, let it sit out for a while to dry out.

-If you’d like to prepare the night before, which is recommended for a softer bake, then toss all dry ingredients together in a small bowl (bread + spices). In another small bowl, combine all wet.

-Layer ramekin with one layer of bread cubes. Pour part of the mixture over. Repeat. Once all cubes are covered, press down a bit.

-Bake for about 10-12 minutes, longer if you left in the fridge over night.

Serve right out of the oven with warm maple syrup or organic honey. Enjoy!

Mini Pumpkin Pies

For you…

Or for a group, perhaps?

You could use this recipe for either.

Dessert

Or pre-feast snacks.

This recipe makes 6 little pies.

Perfect for the season,

And sure to tantalize

any and every

lover of pumpkin.

Pie Dough Recipe

  • 1 T + 1/4 cup whole wheat flour
  • 1 t baking stevia
  • pinch of salt
  • 2 t plain Chobani Greek Yogurt
  • 1.5 t vegan butter, diced at refrigerator temp.
  • 1.5  T non-dairy milk

Filling Recipe

2 T pumpkin puree

1 T organic vanilla yogurt

a splash more vanilla

1.5 t stevia

dash of cinnamon

1/2 t pumpkin pie spice

Directions

  1. Combine flour, stevia, and salt.
  2. Slowly add in milk and Chobani
  3. Cut in butter until thick. (You may have to add more flour if your butter is warm)
  4. Roll up dough and wrap it with plastic wrap.
  5. Place in refrigerator until ready to use.
  6. After all the filling is prepared (simply mix all ingredients together) take the dough out of the refrigerator and roll out into a thin crust. Cut into squares or use a biscuit cutter to make perfect rounds, which I forked on the sides. Or you can use a pretty cookie cutter to give your crusts a fun shape like the flower ones you see.
  7. Gently press the dough into a lightly greased mini muffin tin.
  8. Bake at 350 degrees for 3-4 minutes.
  9. Remove from oven. Using a spoon, carefully divide up the filling between the pie shells and return to oven for another 8-9 minutes or until slightly golden brown.

Remove and serve warm to those whom you are most thankful for.

Or just yourself. Either way, I hope you find much to be grateful for today. Have a very happy holiday.

Pumpkin Bread Donuts

I might have an obsession with pumpkin baked goods. Very well might.

This might be reason for concern if pumpkin puree was loaded with Vitamin A and other critical nutrients. It might also be a concern if my beloved pumpkin desserts were prepared  “unhealthfully.” But they never are.

What you put in your body matters. Pumpkin donuts with a little stevia or honey for sweetness and whole-grain or spelt flour taste fantastic to me, and many of my friends, who are used to eating refined sugars, like them, too.

It’s a simple taste. A subtle kind of sweet that you come to appreciate after some time of approach eating mindfully, weening your palate off processed sugars, and remembering what natural sweetness tastes like.

It doesn’t get much better than that.

So give these a try one morning. They’re delicious with either a little melted dark chocolate for icing or a cream-cheese frosting glaze. 

Ingredients

4 T whole-wheat or spelt flour

2.5 T pumpkin puree

dash of cinnmon, ground cloves, pumpkin pie spice, and baking powder

2 t stevia

2 T nondairy milk (I always use almond)

splash of vanilla

Directions

Preheat oven to 350 degrees. Lightly grease a donut baking tray or a muffin tin. Set aside.

In a small bowl, combine all dry ingredients; then mix in remaining wet ingredients. Blend well.

If using a muffin tin, divide dough into 4 small balls or two medium ones. Press a hole in the center with your fingers and smooth into a ring shape.

Place in tin and bake for about 10-12 minutes or until dough is fully baked and a little springy. If you’d like them to rise even more, just pop in the microwave for 30-45 seconds.  But know that additional baking time will dry them out a tad.

Top with my cream cheese frosting or take a few dark chocolate chips and spread over the tops of the donuts until the chip begins to melt and form an icing layer. Serve warm.

The Great Pumpkin Roll

Charlie Brown: “Oh brother. When are you going to stop believing in something that isn’t true?”

Linus: “When YOU stop believing in that fat guy in a red suit and the white beard who goes, ‘Ho, ho, ho!'”

Like so many Americans, I love that movie. I’ve been conditioned to value faith, self-reliance, and the ability to pull oneself up by one’s bootstraps.

Some of won’t give up on believing we will eventually be redeemed by a holy squash. For me, I never gave up on my dream of mastering a most delicious cake roll recipe.

On my “Philosophies & Such” page of this blog, I write about slowing down to appreciate the time it takes to make a perfect dessert, and the patience it requires, too. Myself being notoriously impatient–an activator strength according to my Strengths Finder test–I often grapple with the idea of slowing down, but:

“…I realize, too, that this [hurrying] doesn’t always work, and more often than not, I realize this when I’ve hurried too much, and the cake roll I’ve attempted for the 3rd time has crumbled into a blob of mashed bread. It’s times like these when I’m reminded to slow down and focus on what I’m doing. Then the food comes out better and I’m reminded of the more delicious things life has to offer when I take my time.”

I have happy news to report: I HAVE FINALLY MASTERED THE CAKE ROLL!

And I did it my way 🙂

With a pumpkin-cream cheese spin I imagined unexpectedly one cold Thursday evening. The classic combination warmed me right up.

I’m going to post the regular cake jelly roll recipe below, but to modify for a pumpkin roll version, make the following swaps

5 T water instead of 1/3 cup+1T+1t

3 T pumpkin instead of oil or applesauce

Plus, you’ll want to add in a heaping dash of pumpkin pie spice as well as a dash or two of ground cloves and ground nutmeg if you like.

And to make my healthified cream cheese frosting spread, check out this recipe.

Enjoy!

Makes one huge cake roll (big enough to serve two)

Ingredients

  • 1/2 cup ww pastry flour, or white or spelt (70g) (For a gf version, use this: gluten-free option.)
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 100g water or other liquid (That’s 1/3 cup plus 1 T plus 1 tsp)
  • 2 packets stevia or 2 tablespoons sugar
  • 2 tablespoons applesauce or oil
  • 1/4 tsp pure vanilla extract

Directions

Combine all dry ingredients; then blend in wet (including applesauce), but be sure not to overmix.

Spread onto a greased pan.

Cook for 3-4 minutes in a NON-preheated oven at 420F and remove only once the edges are beginning to firm. (You might need to cook it longer, depending on your oven.) Let cool ten minutes for a few minutes, then spread on cream cheese frosting and sprinkle extra cinnamon if you like.

Cut off all four edges so it forms a rectangle (if you used the circle pan). Spread on jam, or whatever else you wish.

Roll carefully, using a spoon or spatula to help ease the roll over without tearing.

Return to oven and bake another 7-8 minutes.

Once a nice golden color has risen in the dough and it’s somewhat springy, it’s finished. Remove and slice into small pinwheel rounds.

And as always, it’s always better eaten warm.

And with chocolate chips 😉

Happy Halloween, everyone!

Pumpkin Spice French Toast

 

The pumpkin goodness just doesn’t get old with me. 

Here’s another tasty treat to warm up your Saturday morning, complete with honey-vanilla yogurt topping and plenty of cinnamon sweetness.

Ingredients

2 slices whole-grain toast

cooking spray

1 egg white

1 T canned pumpkin puree

dash of pumpkin pie spice, cinnamon, and cloves

1 T milk

Topping: 1-2 T organic French vanilla yogurt, all-natural honey, extra spice if you’re nice 😉

Directions

-Heat skillet to medium.

-Toast your bread in a toaster oven if you like. This is optional, but I think it keeps the bread from getting too soggy. 

-In a small bowl, combine egg, pumpkin, spice, and milk. Mix well.

-Dip each side of your bread slices in the mix. Coat well and quickly place on warm, greased skillet. Fry on each side for about 3-4 minutes, or until golden brown.

-Top with yogurt, honey, spices, or nuts if you like those. Enjoy warm!

 

Raw Pumpkin Spice Cookies

Prepare yourself for an onslaught of pumpkin recipes.

Why? Because pumpkin-flavored dishes are a fall classic. As soon as the leaves start to fall, pumpkin purees start flying off grocery store shelves. Starbucks and other coffee chains treat us to spiced pumpkin favorites. We start to see pumpkin-flavored cookies, bars, drinks, anything on advertisements everywhere.

I think it’s pretty great. But it’s even better when you can make pumpkin-flavored dishes in your own.

So here’s to bringing you a little pumpkin-spice goodness with this easy, no-bake cookie ball recipe.

Makes about 3 cookie balls.

Ingredients

  • 2 T quick oats
  • 1 T oat flour
  • pinch of salt, baking soda, cinnamon, and pumpkin pie spice
  • 1.5 t stevia
  • 1 T+ 1 t canned pumpkin (or sweet potato puree)
  • splash of pure vanilla extract & non-dairy milk

Directions

Simply blend all the dry ingredients together, and then add in wet. Mix until dough forms. Then pat into balls with your hands.

Dark-Chocolate Pumpkin Muffin for One

 

For this blog, the months of October and November will be blowing up with pumpkin baked goods. We’re talking several a week. Since most people are a little pumpkin crazy this time of year, I imagine most won’t mind.

And in regards to being pumpkin crazed, I am no exception

In the past, I’ve posted recipes for chocolate-pumpkin oat cake, mini pumpkin muffins, and even pumpkin-based brownies. If it’s baked and has pumpkin, it’s probably been posted already.

But this recipe, which I also featured in June–yes, I’m an eat-pumpkin-goodies-in-June kind of fanatic–is better this time. The ingredients work better together, I think. And it’s a bit bigger, too. More pumpkin to love…

Ingredients

  • 4 T flour (white whole wheat or spelt)
  • 2.5 T canned pumpkin
  • dash of cinnamon, pumpkin pie spice, baking powder
  • 2 t stevia
  • splash of vanilla
  • 2 T nondairy milk
  • 1/2 T or more chocolate chips

Directions

-Preheat oven to 350 degrees. Lightly grease a muffin slot or silicone cup. Set aside.

-In a small bowl, combine all dry ingredients; then mix in the remaining wet ones. Fold in chips last.

-Transfer to prepared dish. Bake for about 10 minutes.

Alternatively, you can microwave this for 1-1:30 minutes. This is sort of a fun trick, but I find that microwaving any baked good makes it less moist.

 

Pumpkin-Pie Stuffed Chocolate Cookies

Pumpkin is so sweet, especially this time of year.

If you follow my blog, you know by now that I’m a bit obsessed with the nutritional wonder ingredient that is canned pumpkin.

Peek-a-boo!

But before you roll your eyes, let me pop one more pumpkin perfect recipe in your direction. I know you’re going to like this one; it’s like a slightly nutty pumpkin-pie filling wrapped in a layer of fudgy chocolate cookie.

Oh, yes. Another great cookie creation from Chocolate-Covered Katie that offer a little surprise when you bite inside. A much better–and healthier–alternative to the cliches printed on the inside of a foil wrapper. Nice try though, Dove.

Makes 4 good-sized, stuffed cookies.

Ingredients

  • 3 T white-ww flour (or spelt)
  • 1 T + .75 t cocoa powder
  • 1.5 T stevia
  • scant pinch of salt, baking soda
  • 1.5 t maple syrup or agave
  • 2 T milk of choice
  • splash of pure vanilla extract
  • 2.75 t coconut oil (can sub with other oils or applesauce, too)
  • 2.25 t pureed pumpkin
  • 2.25 t nut butter of choice (or more pumpkin…)
  • pinch of cinnamon, pumpkin pie spice, stevia, and vanilla

Directions

-Preheat oven to 330 degrees. Lightly grease a cookie sheet and set aside.

-Mix the first grouping of ingredients together. Blend these dry ingredients well and push to one side.

-On the other side of your bowl, mix the next grouping of three wet ingredients. Then combine dry and wet.

-Once batter forms. Divide into four parts and roll into balls. Flatten to a fairly thin circle. Set aside.

-Mix the last grouping of ingredients to make the pumpkin filling. Drop a dollop into the center of each flattened chocolate cookie, but be careful not to add to much or the filling will ooze out while baking. Fold the edges of the chocolate dough around the filling. Pinch together ’til you can only see the chocolate cookie dough. Flip upside down so the pinched edges don’t show.

-Bake for about 10-12 minutes. The centers should still be soft. Serve warm.

There’s something thrilling about a food surprise on the inside. These are super fun to indulge in alone, but you could really wow a group by baking enough to share. To do so, just check out Chocolate-Covered Katie‘s full-sized version.