Pumpkin Spice Freezer Fudge

Who doesn’t love all things pumpkin spice??

I developed this recipe for Robyn Youkilis (original post here) and boy is it delicious! If you’re looking for an easy, healthy dessert (or snack!) this holiday season, look no further.

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Pumpkin Spice Freezer Fudge

This simple freezer fudge comes together in a few minutes and is the perfect healthy sweet to serve guests, or keep on hand for when you want a little something after lunch or dinner.

Ingredients:

  • 4 tbsp almond butter, cashew butter or tahini (room temperature)

  • 2 tbsp pumpkin puree

  • 4 tbsp coconut oil, melted

  • 1 tsp vanilla extract

  • 2-3 tbsp sweetener of choice (maple syrup is my favorite but honey or coconut sugar would work too) (room temperature)

  • 1 tsp pumpkin pie spice

  • Dash sea salt

Directions:

  1. In a blender or small food processor, combine almond butter, cashew butter or tahini with pumpkin puree, coconut oil, pumpkin pie spice, dash of sea salt and blend until smooth.

  2. Add vanilla extract and sweetener if using to taste.

  3. Line baking sheet with parchment paper.

  4. Pour mixture on paper and spread evenly (for a thicker fudge line loaf pan with parchment paper and pour in mixture. You also can use silicone candy mold or ice cube trays).

  5. Place in freezer to set for 20-25 minutes (can also leave overnight!).

  6. Remove from freezer and serve immediately. If serving at a party I recommend plating them then set the plate on top of an ice bath to keep them cold.

What’s your favorite way to use pumpkin spice? Leave a comment below and let me know!

Pumpkin Pie Yogurt Parfait

Pumpkin Pie Yogurt Parfait // gluten free, vegan + dairy free option

Ingredients:

  • 3/4 cup yogurt (I prefer sheep's or goat's milk, but you could also use cow's milk or coconut milk yogurt)
  • 1/4 cup pumpkin puree
  • Small scoop vanilla protein powder
  • Splash of water (as needed)
  • 1 tsp chia seeds
  • 1.5 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger + allspice)
  • Sweetener to taste (stevia, maple syrup or local honey)
  • Toppings: granola, slices banana, toasted pumpkin seeds

Instructions:

  1. Combine yogurt, pumpkin puree and protein powder in your bowl or container and mix to combine. Add water as needed to thin out the mixture so it's like a thick yogurt consistency (this will depend on the type of yogurt you use and the amount of protein powder).
  2. Stir in chia seeds and pumpkin pie spice. Add sweetener to taste.
  3. Add toppings and enjoy!

Note: I like to let this sit for a few hours (or overnight) so it thickens up even more, but it's still good eaten right away!

Perfect Pumpkin Bread

Perfect Pumpkin Bread // gluten free, refined sugar free, vegan option

Wet ingredients:

  • 2 eggs or flax eggs
  • 1/4 cup maple syrup or local honey
  • 1/4 cup coconut oil, melted
  • 1 15oz can pumpkin
  • 1/2 cup almond butter
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract

Dry ingredients:

  • 3/4 cup almond meal
  • 1 1/4 cup gluten free flour (I use Bob's Red Mill or Namaste Foods)
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • generous dash sea salt
  • 2 tbsp pumpkin pie spice (I like to go heavy on the spice!)

For topping:

  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • slivered almonds or pumpkin seeds (optional)

Instructions:

  1. Preheat the oven to 350F.  Line or lightly grease a loaf pan.
  2. Combine the dry ingredients in a small bowl and mix until combined.
  3. Add the wet ingredients to a large bowl and whisk well (or use your food processor or mixer).  Add dry ingredients to the wet ingredients and mix until all ingredients are incorporated. Batter should be pretty thick - not pour-able but scoop-able.
  4. Fill loaf pan and evenly spread out the batter.
  5. Top it off! Mix almond butter and maple syrup and then drizzle over the top of your loaf. I also like to sprinkle with slivered almonds or pumpkin seeds.
  6. Bake for 35-40 minutes, or until a toothpick inserted into the center of a muffin comes out clean.  Let cool in the pan for 15 minutes, then use a butter knife to loosen and remove. Let cool the rest of the way on a wire rack or plate. Enjoy slathered with more almond butter or (non-dairy) cream cheese!

Bulletproof Pumpkin Spice Latte

Bulletproof Pumpkin Spice Latte // paleo, gluten free, dairy free + vegan option

Originally seen here.

Ingredients:

  • 1 cup hot brewed coffee or chai tea
  • 1 tablespoon unsalted grassfed butter or ghee (or more coconut oil for vegan/dairy free)
  • 1 tablespoon coconut oil
  • 2 tablespoons pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon maca powder (optional)
  • 1 scoop collagen powder (optional)
  • Sweeten with raw honey, stevia or maple syrup

Directions:

  1. Place all ingredients in a blender
  2. Pop the top out of the blender cover and cover with kitchen towel
  3. Blend on high for 30 seconds
  4. Pour into a mug and add a sprinkle of cinnamon

Pumpkin Spice + Everything Nice!

It officially feels like fall here in NYC - the sun is setting earlier, there is a crisp-ness in the air and I've even seen some leaves starting to turn.

This week especially I've noticed my body craving different foods - my summery salads don't seem as appealing (I know, what??). I'm hungry for warmer dishes, heartier veggies like roasted cauliflower and baked sweet potatoes, sautéed greens, and ALL the warming spices like cinnamon, ginger, and nutmeg.

Today I'm sharing three recipes that incorporate these spices AND one of fall's favorite flavors: PUMPKIN!

Pumpkin is actually a vegetable and packed with vitamins and nutrients [but you have to eat the veggie itself, not just a pumpkin-spice flavored something]
 

The benefits of eating pumpkin include:

Boosts your immune system - One cup of cooked pumpkin contains nearly 20 percent of your recommended daily amount of Vitamin C, which is especially important this time of year!

Aids in workout recovery - Pumpkin is a good source potassium (more than a banana!) which helps restore the body’s balance of electrolytes after a heavy workout and keeps muscles functioning at their best.

Keeps your eyesight sharp - Pumpkin is rich in vitamin A, which helps protect your peepers!