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.

Spiced Pumpkin Cookies

Fall is here and a hankering for all things pumpkin is lingering in the crisp autumn air.

Yes, pumpkin recipes are worth getting poetic, in my humble opinion.

For those times when you want a little pumpkin spice in baked good form, you can whip up these little cookies (or mold the dough into a small slice of bread).

I adapted this recipe from a fellow blogger’s large, double-loaf version of Pumpkin and Cream Bread. That’s way to much bread for a solo gal, but these cookies are a nice alternative.

And you can make them in a pinch! It took me less than 5 minutes to make, and only 7 minutes to bake!

Makes 6 little cookies at about 15 calories each (unbelievable…).

Ingredients

2 T pumpkin

2 t applesauce

1/6 of an egg (mixed)

1 t almond milk

1 T & 1 t whole wheat flour

1 T coconut flour (or whole wheat if that’s all you have)

1 t or less of stevia

pinch of baking soda, cinnamon, and nutmeg

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet and set aside.

-Blend all dry ingredients and push to one side of the bowl.

-On the other side of the bowl, blend all wet ingredients. Mix wet and dry together.

-Spoon out cookies and shape as you like. Place in the oven and bake for about 7 minutes for softer cookies, 9 or longer for crispy ones.

Mix-in Ideas

Raisins

Dark- or white-chocolate chips (or both for a very fall aesthetic–orange, brown, and creamy white)

Nuts

Shredded coconut
As you can see, I added mine into a little bowl of Arctic Zero’s Maple Vanilla Ice Cream. The combination of pumpkin and maple could not have been tastier for the time of year. Cheers to fall!Pumpkin seeds? Yum!

Pumpkin Protein Bar

October tastes like pumpkin! As I trained for my first half marathon, I was inhaling protein and carbs to keep my body fueled. Hence why I love this yummy fall protein bar. Really, it’s more like a dessert or a … Continue reading

Harvest Pumpkin Chili

If you follow this blog, you’ve read about my friend Sareena more than once. I’m mentioning her again because this time I cooked something for her and her new family last Sunday.

It started as a sweet idea: Our friend Sarah started a Facebook group for friends to sign up to bring the new family–“new” since the coming of their new baby, Lydia, in late August–a home-cooked meal. Several of us took turns making sure this new family was well fed.

Since it’s fall, high-time for chili eating, and Vince loves pumpkin-based dishes, I went with a pumpkin chili recipe from SnackGirl.

I have to admit, I was a little skeptical. I don’t normally like mixing sweet and savory.

But this recipe was really good! Not too sweet at all.

I’ll link here to SnackGirl’s full-size recipe (serves 6), but you can find a single-serving version below:

Ingredients

3 oz. lean ground turkey

1/4 cup pumpkin puree

5 oz. crushed tomatoes

1 T green chili peppers

1/4 cup chickpeas (black beans would work well, too)

1/2 T chili powder, oregano, and cumin

2 T diced red onion

red pepper flakes to taste

Directions

-In a skillet, saute onion in cooking spray or 1 t olive oil for 5 minutes or so (’til golden brown).

-Add in ground turkey. Let it cook all the way through before adding in all remaining ingredients.

-Simmer for as long as you like. The longer, the better. But if you do let it sit for a few hours, you might want to add a T of water or so to keep it from drying out.

Serve warm with your favorite wheat roll or corn muffin.

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!

 

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.