Enjoy pumpkin treats without the carbs…or the guilt!

If fall is your favorite season, you’re not alone. For some people it’s the beauty of the trees as the leaves change color, for others it’s the adorable scarves and boots we get to wear. And for foodies, it’s the fact that you can flavor anything with pumpkin and it will be delicious. 

I happen to love fall for all of those reasons, but I especially love all of the pumpkin flavored foods this time of the year. 

So I wanted to share two clean-eating, Paleo, pumpkin flavor recipes I found on Pinterest to get you excited for fall.The first is from Kelly over at Primally Inspired where she promises that no one will notice that this pumpkin pie recipe is paleo once they taste it. 

The second recipe – mmm, pumpkin snickerdoodles – is from Amy at Wholesomelicious. She describes these as “a classic cookie recipe that gets a pumpkin makeover and has only wholesome ingredients with no refined sugar”. Now you know why I chose it.  Well, that and they look delicious.  

Paleo Pumpkin Pie Recipe

Ingredients:

  • 1 15 or 16-ounce can/box of pumpkin puree or 2 cups of cooked pureed pumpkin
  • 1 cup full fat coconut milk
  • 3 eggs
  • ½ cup pure maple syrup 
  • 2 teaspoons pure vanilla extract
  • 1½ tablespoons pumpkin pie spice
  • pinch of sea salt
  • 1 Grain-Free, Paleo Pie Crust
  • Optional toppings: extra sprinkle of cinnamon and/or whipped coconut cream

Directions:

  1. Preheat oven to 425 degrees F.
  2. In a medium bowl, whisk the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, pumpkin pie spice and sea salt all together. 
  3. Pour puree mixture into the pie crust. 
  4. Bake for 15 minutes at 425 degrees F.
  5. Turn down the oven to 350 degrees F and bake for an additional 35 minutes or until center is set.
  6. Cool completely before serving.  Sprinkle some cinnamon and/or top with whipped coconut cream. Enjoy!

Paleo Pumpkin Snickerdoodles Recipe

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees F.
  2. In a large bowl, mix almond flour, baking powder, salt, and pumpkin spice powder all together.
  3. In a separate small bowl, whisk coconut oil, pumpkin puree, syrup, vanilla extract all together.
  4. Add the wet ingredients to dry. Mix until wet and sticky. Refrigerate for about 10 minutes until dough is a little more sticky and firm.
  5. In a small ball, mix cinnamon and coconut sugar.
  6. Form dough balls that are about 1.5 inches in diameter, roll dough in the cinnamon mixture. Place on a cookie sheet. Using a jar or glass, flatten cookies to about ½ inch thick.
  7. Bake cookies for 10-12 minutes. Cookies should feel firm on the top, but may be soft in the middle. 
  8. Cool completely on the cookie sheet.

What are your favorite pumpkin recipes for the fall? I’d love for you to share in the comments below!

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Healthy crockpot & casserole recipe program | GroovyBeets.com

  

Leann Forst, MBA, CHC, CEOC — Holistic Health Practitioner

Leann is a Board Certified Holistic Health Practitioner and Certified Essential Oils Coach. She holds a Master’s degree from Drake University and a Bachelor of Science from Upper Iowa University. Accredited by the American Association of Drugless Practitioners, Leann is an award winning author of 2 books How to Get Your Kids to Beg for Veggies and 100 Ways to Lose Weight”.

Born and raised as an Iowa farm girl, she moved to Texas in 1998 where she lives with her husband and 2 kids.

As a wife of a brain cancer survivor, Leann has a special interest in anti-cancer nutrition and detoxification. She works with individuals and groups, and speaks regularly at hospitals, schools and organizations. Leann’s goal is to teach people how to attain optimal health by getting to the root cause of chronic and inflammatory conditions, while using healing modalities such as essential oils. Click here to get Leann’s free report, “37 Cancer Facts You Should Know…But Probably Don’t

Disclosure: this post contains affiliate links.

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