Tag: pumpkin

Pumpkin Chocolate Cups

Melissa King 50 Comments

Get ready for another pumpkin recipe!  I have been trying to think outside the box a bit for these pumpkin treats.  This pumpkin chocolate cup is one little dessert I came up with, and they are simply amazing.  If you like pumpkin, are looking for a sweet pumpkin dessert recipe, then this recipe is for you.

Pumpkin Pecan Cups Waterrmark

Instead of adding a lot of sugar to the pumpkin mixture, I mixed it with pecans, spices and only a small amount of maple syrup.  I think it gives the filling a naturally sweetened taste.  These are very easy to make as well.  Vegan, gluten free and paleo.  If you enjoy these you may also enjoy my Clean Eating Peanut Butter Cups or my Banana Chocolate Almond Cups.

Pumpkin Chocolate Cups

Pumpkin Chocolate Cups

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Prep Time 15 min Serves 6 cups     adjust servings

Ingredients

Instructions

  1. In a food processor , blend up the pecans into a fine meal.
  2. Then add the pumpkin, maple syrup and spices and continue to pulse until everything is well mixed. Set aside.
  3. In a small saucepan, melt the chocolate and milk on med-low heat. Stir often until the chocolate becomes smooth.
  4. Get a standard sized muffin tin and place some liners into it. I use silicone liners to make the removal super simple.
  5. Place a small amount of chocolate into the bottom of each cup.
  6. Stick the muffin pan in the freezer for 10 minutes.
  7. Once it’s frozen, add the pumpkin/pecan mixture and then top the cups with more chocolate.
  8. Stick back into the freezer for a few hours to firm them up.

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Recipe Notes

I got 6 cups out of my batch. You can also use a mini muffin pan if you want to make more. I noticed the cups are a little too hard when I went to eat them straight out of the freezer. However the filling is too soft if they are kept in the fridge. I would advise you to let it sit for 5 minutes outside the freezer before you go to eat it. Then it would be perfect. I hope you enjoy these as much as my family did.

Pumpkin Enchiladas

Melissa King 81 Comments

Melissa let me guest post on this recipe. I’m responsible for a lot of the savory dishes on the site and while they don’t get as much attention as my wife’s amazing sweet treats, “we all gotta eat.” I’ve been wanting to try a savory pumpkin dish for the fall, and this recipe just popped in my head one day so here it is: Pumpkin Enchiladas. This pumpkin enchiladas recipe is a bit involved, but well worth it.

pumpkin enchiladas watermark

We used a dairy free cheese sauce for this recipe, so these enchiladas are vegan. 🙂  I hope you enjoy them as much as we do!

Pumpkin Enchiladas

Pumpkin Enchiladas

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Prep Time 9 hr Cook Time 40 min

Ingredients

    The Filling

    • 4 cup black beans (measured after soaking) This also equals about 2 cans.
    • 2 cup pureed cooked pumpkin
    • 1 sweet potato chopped
    • 6-8 vine ripened tomatoes chopped
    • 2 cups corn (please try to buy this organic)
    • 1/2 cup veggie broth
    • 2 tsp garlic powder (or 3 to 4 cloves minced)
    • 1 tsp chili powder
    • 1 tsp onion powder
    • 1/2 tsp cayenne pepper
    • optional: 1 jalapeno diced, seeds and all

    The Enchilada

    • (Per each one)
    • 1 tortilla
    • 3 heaping spoonfuls of filling
    • Cheese sauce
    • 1 T pistachio dust per enchilada (pistachios that have been processed into a course consistency)
    • 1-2 T diced raw red onions

    Instructions

      For the filling

      1. I soaked the black beans the night before.
      2. I also roasted my own pumpkin and pureed it myself, but pureed pumpkin in a can would also work.
      3. Add everything to the crock pot .
      4. Turn on high and walk away for 6-8 hours or so.
      5. To put together the enchilada, pick a tortilla of your choice, lay it flat, and put three good sized spoon fulls of the filling slightly off-center in a line. We used Food for Life tortillas.
      6. Next add the cheese sauce . I didn’t put an amount because really this is personal taste. Add as much to your heart’s cheese-loving content. We used our cashew cheese sauce , but you could also use real cheese.
      7. Lastly, add the red onion.
      8. Wrap the filling in the tortilla like you would a burrito or a sandwich wrap.
      9. Next, add some more cheese sauce on top.
      10. Finally, add your pistachio dust on top of the cheese sauce .
      11. I did several at once in an 8X8 baking dish and put it in the oven for five minutes or so.
      12. Remove and you are done.

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      Recipe Notes

      A tip on the filling: I did this part at night. I woke up to the most amazing smelling house. For some real heat, you can also throw in a jalapeno to really give this filling some kick. Melissa doesn’t like much spice, so I left that out of my recipe.

      The filling makes for an awesome pumpkin chili to gorge on. The pistachio dust is essential to this recipe. You can just buy pistachios and food process them until they are course. Real simple.

      Lastly, for a real cheese option, try this: melt 1 tbsp butter, 1 tsp flour- stirred till the flour smell was gone added dash of nutmeg, salt, pepper, 1/2 cup milk, whisked so it won't form lumps and once thick took off the stove and put in 1/4 cup cheese.

      I hope you enjoy. I know I sure did.

      No Bake Pumpkin Pie Cookies

      Melissa King 71 Comments

      I am obsessing over all things pumpkin.  How about you?  These no bake pumpkin pie cookies cookies are no exception.  They are so good.  My picky 4 year old loved them and she claims to hate pumpkin.  Lol.

      pumpkin-pie-cookies-my-whole-food-life

      These no bake pumpkin pie cookies can be made in minutes with almost no dishes to do after.  This is a super easy recipe you can make with your kids.  These pumpkin cookies are vegan, gluten free and paleo.  Can it get better?  I hope you enjoy them as much as we did.

      No Bake Pumpkin Pie Cookies

      No Bake Pumpkin Pie Cookies

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      Prep Time 10 min Serves 12 balls     adjust servings

      Ingredients

      Instructions

      1. In the food processor , grind up the almonds, pecans, pepitas and spices. 
      2. Then add in the dates and continue to pulse. 
      3. Lastly add in the pumpkin and pulse until a dough starts to form. 
      4. When the dough is formed, roll into balls and stick in the fridge for 30-60 minutes to firm up.

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      Recipe Notes

      I rolled mine into balls and flattened then with my palm once they had firmed up. It’s an easy recipe to do with your kids. I got about 10-12 balls out of my batch. Store them in the fridge or even freeze them for longer storage. Enjoy!

      Grain Free Pumpkin Tart

      Melissa King 46 Comments

      I love pumpkin pie.  One of my very first recipes on this blog was for a pumpkin pie that called for tofu.  This year, I wanted to create a soy free pumpkin pie.  This was my first experiment and it went well.  This isn’t exactly a pie, but it’s delish and grain free.  I still have plans for a gluten free and vegan pumpkin pie in the future too, but this pumpkin pie tart is a contender for anyone looking for a pumpkin pie dish who is also in the mood for the creaminess and richness of a tart.

      Pumpkin Tart FG sharp watermark

      My daughter Meadow, who claims to dislike all things pumpkin, ate this.  In fact, both my girls enjoyed it.  If you are not a fan of coconut milk, please understand that you cannot taste the coconut in this recipe.  The pumpkin and warm spices totally cover it up!  Kind of like in my Pumpkin Ice Cream.

      Grain Free Pumpkin Tart

      Grain Free Pumpkin Tart

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      Prep Time 30 min Cook Time 30 min

      Ingredients

        For the crust

        For the filling

        Instructions

          For the crust

          1. In a food processor , combine all the crust ingredients except the dates and pulse into a course ground consistency.
          2. Then add in the dates and pulse until a dough starts to form. You may need to add a tiny bit of water, but I did not.
          3. Once the dough is formed, press it into a greased tart pan . Stick in the fridge to firm up.

          For the filling

          1. The night before you make this, place your can of coconut milk in the fridge.
          2. In the food processor , combine all the ingredients for the filling except the coconut cream. Mix well.
          3. Open your chilled can of coconut milk and scoop out the white solid part.
          4. Discard the water leftover, or save it for smoothies.
          5. Spoon out 1/2 cup and put in the mixer bowl.
          6. Whip the cream in a mixer to get some air in it.
          7. Once it looks more like whipped cream, slowly add in the pumpkin mixture by folding it in.
          8. Do not mix the two together. Just keep folding the pumpkin mixture in until all are combined.
          9. Spread the mixture into your tart shell and chill in the fridge for at least 30 minutes.

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          Recipe Notes

          You can save the leftover coconut cream from the can, for topping the tart if you wish. This should last at least 5 days in the fridge. Enjoy!

          Pumpkin Spiced Ice Cream

          Melissa King 95 Comments

          Oh yes.  Pumpkin Spiced Ice Cream.  You knew the pumpkin recipes would be coming!    Since it’s still kind of warm here in Texas, I thought I would start off with a cool pumpkin treat: pumpkin spiced ice cream. This pumpkin spiced ice cream is quite good, easy to make, and easy to store.

          pumpkin ice cream watermark

          Much to my surprise, my kids loved this.  They couldn’t stop eating it!  Even my daughter Meadow, who claims to hate pumpkin, ate this up.  If you don’t have an ice cream machine, you can make this recipe into popsicles using these molds.  For those of you wondering if this tastes like coconut, I can tell you that it doesn’t!  Since there are so many spices in here, that drowns out most of the coconut flavor you would normally get.

          Pumpkin Spiced Ice Cream

          Pumpkin Spiced Ice Cream

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          Prep Time 20 min Serves 4 servings     adjust servings

          Ingredients

          Instructions

          1. Throw all ingredients in a blender and blend for 1-2 minutes.
          2. Pour contents into an ice cream machine and turn on.
          3. Should take about 15-20 minutes.
          4. Remove and serve.

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          Recipe Notes

          The ice cream will have a soft serve consistency. If you like a harder ice cream, put it in the freezer for an hour to firm up. If you don’t have an ice cream machine , you can make popsicles using these molds . The recipe makes about 4 servings. Enjoy!

          Pumpkin ice cream

          Pumpkin Chocolate Chunk Cookies

          Melissa King 481 Comments

          Now that it’s September, in my world it’s okay to bring on the pumpkin recipes!  These delicious pumpkin chocolate chunk cookies are gluten free, contain no refined sugars, and are the perfect way to start out the pumpkin recipe season. This healthy pumpkin chocolate chunk cookie recipe reminds me of pumpkin chocolate chunk cookies I use to buy at Smith’s grocery store in Las Vegas.

          Pumpkin Cookies FG New watermark copy

          The recipe is not only good, but I have a fabulous giveaway for you all as well!  When I first started eating clean, the very first thing I bought was my KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer.  I love it and can’t say enough good things about it.  It’s a top quality product that is worth every penny. If you are wondering, I am not being paid to say these things.  I truly do love my mixer and use it almost everyday.  So I contacted KitchenAid and asked if they would donate a mixer for a giveaway and they said yes!  This is the very mixer I have. KitchenAid® Artisan® Series 5-Quart Tilt-Head Stand Mixer.  A $349 value! 

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          a Rafflecopter giveaway

          This giveaway is open to US residents only.

          Pumpkin Chocolate Chunk Cookies

          Pumpkin Chocolate Chunk Cookies and a Giveaway!

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          Prep Time 15 min Cook Time 14 min Serves 15 cookies     adjust servings

          Ingredients

          Instructions

          1. Preheat oven to 350.
          2. Mix all the dry ingredients in one bowl .
          3. Mix wet in another.
          4. Add dry to wet and mix until combined.
          5. Fold in the chocolate chunks.
          6. Drop cookies onto parchment lined baking sheets and bake for 12-14 minutes.

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          Recipe Notes

          These cookies are thick and have a cake like texture. I got 15 large cookies out of my batch. I keep them in the fridge so they last longer. You can also freeze them as well. Enjoy!