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!