Tag: pumpkin pie

Pumpkin Chocolate Cookies (Vegan)

Melissa King 25 Comments

Pumpkin Chocolate Cookies.  The perfect new recipe for you pumpkin lovers! These are seriously delicious and couldn’t be easier to make.  There is no cooking required!

These would make the perfect treat to take to any fall party or even Thanksgiving. They taste like a bite sized pumpkin pie. Heaven in your mouth.

 

pumpkin chocolate cookies

 

All you need is just a handful of simple ingredients and a few minutes.  These pumpkin chocolate cookies are vegan, gluten free and paleo approved!

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Grain Free Pumpkin Pie

Melissa King 88 Comments

Grain Free Pumpkin Pie.  Who doesn’t like pumpkin pie? I find people will scour the internet for a good pumpkin pie recipe this time of year too.

I’ve been trying pretty hard to get a pumpkin pie recipe just right.  I have had several fails.  I am happy to tell you that this grain free pumpkin pie is delicious.

This pumpkin pie is not only grain free, but it’s vegan, gluten free and soy free as well!  So I am happy to say I finally have a healthy grain free pumpkin pie recipe that is good enough to share!

 

Grain Free Pumpkin Pie

 

This pumpkin pie even got the thumbs up from my girls.  They both wanted to eat it before I had a chance to take photos!  Just for the record, they claim to not like pumpkin. 🙂

For the crust, I decided to use a recipe from Elena’s Pantry.  Because, why mess with perfection?  Her crust recipe is amazing and so simple.

I hope you enjoy this pumpkin pie recipe as much as we enjoyed eating it.

Grain Free Pumpkin Pie

Grain Free Pumpkin Pie

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Prep Time 20 min Cook Time 60 min Serves 1 pie     adjust servings

Ingredients

    For the crust

    For the filling

    Instructions

    For the crust

    1. Preheat oven to 350.
    2. In a food processor, mix the flour and salt. Then add in the egg and coconut oil and mix until a dough starts to form.
    3. Once the dough forms, press it into a greased glass pie dish . I used a 9 inch. Bake it in the oven for about 9-11 minutes.

    For the filling

    1. In a food processor , blend all the filling ingredients until smooth.
    2. Pour into baked pie crust and bake in the oven at 350 for about 50-60 minutes.

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    Recipe Notes

    When mine was done cooling, it still felt slightly loose, so I put it in the fridge and it completely firmed up. That worked out great. I think that arrowroot is just a tad less stable than cornstarch. However, it is free of GMOs and that’s why I used it over cornstarch. Enjoy!

    Gluten Free Pumpkin Pie Pop Tarts

    Melissa King 52 Comments

    I made you gluten free pumpkin pie pop tarts.  Yes you read that title right. While I was at Target the other day, I happened to notice a box of Pumpkin Pie Pop Tarts.

    You can see the very long list of ingredients here. That gave me an idea to create my own gluten free pop tart recipe.

    My gluten free pop tart recipe is healthier than that boxed version.  I filled these with a pumpkin pie filling, but you can really fill them with whatever you like.

    gluten free pumpkin pie pop tarts

    I used the base recipe for my Homemade Pop Tarts and just changed a few things around.  These came out 10 times better than my original pop tart recipe.  These would be great with a glass of almond milk.

    Gluten Free Pumpkin Pie Pop Tarts

    Gluten Free Pumpkin Pie Pop Tarts

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    Prep Time 40 min Cook Time 25 min Serves 6 - 7 pastries     adjust servings

    Ingredients

      For the dough

      For the filling

      Instructions

      1. Preheat oven to 350. 
      2. In a small bowl , mix up the filling and set aside.
      3. In another bowl , add all the dry ingredients for the dough. 
      4. In a mixing bowl , add the wet ingredients and mix. 
      5. Slowly add the dry ingredients to the wet, while mixing.  If the mixture looks slightly dry, add a little more milk. 
      6. Once the dough has formed, gather it into a ball and wrap it in plastic.  It will be sticky. 
      7. Store it in the fridge for 25-30 minutes. 
      8. Once the dough is firm, pull it out and cut it in half. 
      9. Line your counter with parchment paper the size of your baking sheet .
      10. Take one half of the dough and place it on the parchment paper. 
      11. Put the plastic wrap between the dough and the rolling pin, and roll it out to a 1/4 inch thickness. 
      12. Spread the filling on top.  Then roll out the other half of the dough the same way as the first. 
      13. Once it’s rolled out, carefully place it on top of the other half of the dough. 
      14. Very carefully, peel the parchment paper off.
      15. Transfer the whole thing to your baking sheet . 
      16. Cut the dough into squares using a pizza cutter .
      17. Bake in the oven for 15-17 minutes.

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      Recipe Notes

      I got 6-7 out of my batch. I cut them larger. They should last a few weeks if kept in the fridge. Enjoy!

      Pumpkin Pie Baked Oatmeal (Vegan and Gluten Free)

      Melissa King 74 Comments

      Pumpkin Pie Baked Oatmeal.  I love oats for breakfast.  They fill me up and give me lots of energy.

      I often make my overnight oats in a jar.  This baked oatmeal is another way to eat your oats on the go.  If you like my pumpkin pie overnight oats, you will love this recipe!

       

      Pumpkin Pie Baked Oatmeal

       

      This pumpkin baked oatmeal recipe can be made in just about 30 minutes.  Very easy and you may already have most of the ingredients!  It’s like a bowl of oats in muffin form.

      Great for on the go.  You can make a big batch and freeze some for easy breakfast options on those busy days.

      Want to make this recipe?  You can view the video below.  For more videos, please subscribe to my You Tube Channel.

       

      Looking for more pumpkin recipes?

      Pumpkin Pie Baked Oatmeal

      Pumpkin Pie Baked Oatmeal

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      Prep Time 10 min Cook Time 20 min

      Ingredients

      Instructions

      1. Preheat oven to 350.
      2. Mix all the dry ingredients in one bowl. Mix wet into another. Add wet to dry and mix until combined. 
      3. Spoon batter into lined muffin pans. 
      4. Bake in the oven for about 15-20 minutes.

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      Recipe Notes

      I used a jumbo muffin pan and got five out of my batch. You could probably get 12 with standard muffin pan . These freeze well too. Enjoy!

       

       

       

      Pumpkin Pie Overnight Oats

      Melissa King 134 Comments

      Pumpkin Pie Overnight Oats.  My mind is buzzing with all kinds of new pumpkin recipes!  Naturally, I had to do one with overnight oats.

      My favorite breakfast lately is overnight oats. So easy.  Even my daughter can make these.  You can make up 5 at a time for healthy breakfasts all week long.  No cooking even required!

       

      Pumpkin Pie Overnight Oats

      In fact, my daughter and I filmed a video on how to make these.   Here it is.  For more videos, you can check out my You Tube Channel.

      It’s a great recipe to try with your little ones.  If you like a smooth oatmeal, use rolled oats.  If you like a crunch to your oatmeal, use steel cut oats.

      Pumpkin Pie Overnight Oats

      Pumpkin Pie Overnight Oats

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      Prep Time 5 min

      Ingredients

      Instructions

      1. Pour all the ingredients into a jar and mix very well.  I make 5 at a time and they last all week!  Great for those busy mornings.  I think these would also be awesome with some chopped pecans too.  Enjoy!

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      Pumpkin Pie Smoothie!

      Melissa King 3 Comments

      So in mid September we got the girls a pumpkin for Halloween.

      I guess we were excited and maybe got it too early, because it rotted into a pile of mush.  So we went out again, the week before Halloween and got another one.  We had intentions of carving it also, but didn’t get a chance.  So last night we decided to roast that sucker.

      It took all night because we had to do it in pieces.  We are now swimming in fresh pumpkin puree!  I stuck half in the freezer, but used some of it to make some smoothies.  They were delicious!

      pumpkin pie smoothie 1 watermark

      Pumpkin Pie Smoothie!

      Pumpkin Pie Smoothie!

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      Prep Time 3 hr

      Ingredients

      Instructions

      1. Mix all the ingredients, except for the milk, together in a small bowl. 
      2. Put the mixture into an ice cube freezer tray and let  freeze for a few hours. 
      3. Take the frozen cubes out and throw them in a blender with the 1/2 cup milk. I used a Vitamix. 
      4. Mix until smooth.

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      Recipe Notes

      You could even do a triple batch so you can enjoy them whenever you have a pumpkin craving. Enjoy!