Pumpkin Spice & everything nice

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It’s that time of year again here in Canada and many other countries. The time where we start adding the layers of clothing, see the leaves changing colours and resume our obsession with everything pumpkin.

I personally do not like coffee so the infamous Starbuck’s Pumpkin Spice Latte, or PSL according to some, never excited me but I am obsessed with pumpkin – pumpkin pies, pumpkin smoothies, you name it. Most of it I have to make on my own though as I don’t enjoy processed foods so over the years I have tweaked some of the popular recipes to replace butter, sugar and white flour with healthier options.

This year I have decided to share some of those recipes. AND I have formed a collaboration with some of my Instagram friends to also include some from them.

I hope you enjoy these recipes.

Leave a comment if you have any suggestions or future requests!

Also, I have created a Facebook page called “Scrubs2Sweats”. I would like to invite you to follow so you can be notified on any new posts- fitness, wellness or travel oriented including blog notifications.

 

 

  1.                    Pumpkin Pie

 

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Ingredients:

Pie filling:

  • 2 cups pumpkin puree
  • 1/2 cup honey
  • 1/2  cup egg whites
  • 1.5 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp cloves
  • 1.5 cups almond milk

 

Crust:

  • 3 cups coconut flour
  • 1/2 cup coconut oil
  • 3/4 cup almond milk

 

Directions:

  1. Mix wet ingredients together for pie filling
  2. Mix dry ingredients together for pie filling
  3. Mix wet and dry ingredients together to form the pie filling batter
  4. For the crust, spread out the coconut flour in a pie pan. Mesh together using a fork to form a crust. Slowly add in drops of coconut oil and almond milk to “stick” the flour together. If you have access to a pie impression mould, you can use it to flatten the flour and create the pie crusted edges shown in my photo above.
  5. Refrigerate the pie crust for about an hour
  6. Preheat oven to 425F
  7. Pour the batter into the pie crust
  8. Bake at 425F for 15 minutes
  9. Reduce temperature to 350F for 45 minutes
  10. Let pie cool for about half hour. Ideally put in the fridge for another hour before serving.
  11. Serve with tea or your favourite gelato. Enjoy!

 

Contributor: Jessy

Instagram: @scrubs2sweats

Facebook: Scrubs2sweats

 

 

2.                   No Bake Pumpkin Chocolate Energy Balls

 

PumpkinBallsEdit

 

Ingredients:

  • 1/3 cup pecans
  • 1/3 cup cashews
  • 1/3 cup pumpkin puree
  • 1/4 cup unsweetened shredded coconut
  • 3 tbsp. hemp hearts
  • 1 tbsp. vanilla extract
  • 6 medjool dates
  • 1 tsp cinnamon
  • 1/4 tsp cloves and nutmeg
  • pinch of ground ginger
  • 1/4 tsp of sea salt

 

Added later:

  • 5 tbsp. rolled oats (use gluten free if necessary)
  • 2 tbsp. chocolate chips

 

Directions:

  1. Add all of the above into your food processor until the mixture comes together.
  2. Refrigerate this for about 20 minutes so they can harden a bit.
  3. Add the rolled oats to the mixture and pulse until they are combined.
  4. Move the mixture to a medium sized bowl and add the chocolate chips.
  5. Roll into balls and keep them in the fridge.

 

Contributor: Jaclyn Irwin

Instagram: @holistic.foodie 

Website: http://holisticfoodie.com

 

 

3.                       Pumpkin Spice Energy Balls 

 

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Ingredients:

  • 10 dates
  • 1/2 cup organic puree
  • 1 tbsp organic maple syrup
  • 1 cup gluten-free rolled oats
  • 3 scoops Arbonne vanilla protein powder
  • 1 tbsp chia seeds
  • 2 tbsp pumpkin spice
  • 1 tsp cinnamon
  • 6 pecans

 

Directions:

  1. Blend all the ingredients together in food processor
  2. roll into balls
  3. Refrigerate for 1 hour

 

Contributor: Steff Sullivan, RN, BScN, DM 

Instagram: @fitnursepreneur 

Website:  to order Arbonne protein powder check out http://www.arbonne.com/pws/stephanieannsullivan/tabs/home.aspx 

 

 

4.                       Creamy Pumpkin Pie Smoothie

 

PumpkinPieSmoothie

 

Ingredients:

  • 1 cup of Almond Milk
  • 1/2 frozen banana
  • 1/4 cup pumpkin puree
  • 1 scoop of plant based vanilla protein powder
  • 1 tsp. hemp seeds
  • 1 tsp. pumpkin pie spice
  • 1 tsp. cinnamon
  • 1/4 tsp Vanilla extract
  • Optional: handful of spinach

 

Blend all ingredients together and enjoy!

 

Contributor: Amanda Bottiglia, RHN

Instagram: @amandabotnutrition

Website: https://www.amandabottiglia.com/

 

 

5.                                Pumpkin Pie Smoothie

 

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This recipe is very similar to the one above by Amanda, with minor variations.

Ingredients:

  • 1 cup cashew milk
  • 1/2 banana
  • 1/2  cup fresh pumpkin (boil then blend to puree)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 cup  dates
  • 1 tbsp vanilla essence
  • 1 tsp pumpkin pie spice
  • 1 scoop vanilla plant based protein powder

 

Blend all ingredients together and enjoy!

 

Contributor: Jessy

Instagram: @scrubs2sweats

Facebook: Scrubs2sweats

 

 

6.                        Paleo Pumpkin Coffee Cake  

 

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Ingredients:

Crumb topping :
  • 1/4 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons coconut sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut oil
  • 2 tablespoons maple syrup

 

Coffee cake:

  • 1 cup pure pumpkin
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1/4 cup coconut sugar
  • 4 eggs
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

 

Directions:
 
  1. Preheat oven to 325° F
  2. Line a square baking dish with parchment paper.
  3. In a small bowl, combine the ingredients for the crumb topping. Mix until all dry ingredients are moistened. Set aside.
  4. In a large bowl, combine the melted coconut oil, maple syrup, coconut sugar, and pumpkin. Mix well.
  5. Add the eggs and mix until blended well.
  6. Then add the almond flour, coconut flour, cinnamon, pumpkin spice, baking soda, and salt.
  7. Mix until completely blended.
  8. Pour into prepared pan and sprinkle the top with the crumb topping.
  9. Bake for 50-55 minutes.

 

Contributor: Diana 

Instagram: @dianashealthyliving 

Website: http://dianashealthyliving.com

 

7.                 Chocolate Coated Pumpkin Pie Truffled 

 

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Ingredients:

  • 1/2 cup pumpkin puree
  • 1/4 cup maple syrup
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/2 tsp each of ginger, cloves, all spice
  • 1/2 cup chocolate chips
  • 1 tbsp coconut oil

 

Directions:

  1. In a food processor, pulse the first 5 ingredients until well combined. Then roll into balls and freeze.
  2. Melt the chocolate and coconut oil together.
  3. Dip each ball into the chocolate sauce and lift out using a fork. Place on a lined cookie sheet.
  4. Refrigerate for at least 15 minutes. Enjoy!

 

Contributor: Jessica Urack 

Instagram: @healthyhabits.byjess 

Website: http://www.healthyhabitsbyjess.com

 

 

8.                 Pumpkin “cream” filled Muffins

 

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Ingredients:

  • 1.5 cups coconut flour
  • 1/2 cup honey
  • 1 tsp baking powder
  • 1 egg
  • 1/2 cup apple sauce
  • 1/2 cup almond milk
  • 1/2 cup almond butter
  • 1/2 cup pumpkin puree
  • 1/2 cup blended zucchini
  • 1 tsp cinnamon
  • 1 tbsp vanilla essence

 

Cream filling:

  • 1 cup plain Greek yogurt
  • 1 tbsp pumpkin pie spice

 

Directions:

  1. Preheat oven to 300F
  2. Mix wet ingredients together
  3. Mix dry ingredients together
  4. Mix wet and dry together to form a batter free of clumps
  5. mix together ingredients for filling
  6. Pour batter into muffin pan (coated with coconut oil) half way, then layer with the filling before topping off with another layer of batter
  7. Bake for 20-25 mins
  8. Cool for 5-10 minutes before serving

 

Contributor: Jessy

Instagram: @scrubs2sweats

Facebook: Scrubs2sweats

 

xo

Jessy

 

 

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7 thoughts on “Pumpkin Spice & everything nice

  1. These are amazing! I’m definitely going to be making the creamy pumpkin pie smoothie and the pumpkin chocolate energy balls for my mid-day snack before the end of the fall season! Thanks for the recipe ideas!

    Like

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