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
- 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
- Preheat oven to 425 degrees F.
- In a medium bowl, whisk the pumpkin puree, coconut milk, eggs, maple syrup, vanilla, pumpkin pie spice and sea salt all together.
- Pour puree mixture into the pie crust.
- Bake for 15 minutes at 425 degrees F.
- Turn down the oven to 350 degrees F and bake for an additional 35 minutes or until center is set.
- Cool completely before serving. Sprinkle some cinnamon and/or top with whipped coconut cream. Enjoy!
Paleo Pumpkin Snickerdoodles Recipe
- 2 cups almond flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp pumpkin pie spice
- 3 tbsp coconut oil (melted)
- 3 tbsp pumpkin puree
- ¼ cup pure maple syrup
- 2 tsp vanilla extract
- ¼ cup cinnamon
- 1 tbsp coconut sugar
- Preheat the oven to 350 degrees F.
- In a large bowl, mix almond flour, baking powder, salt, and pumpkin spice powder all together.
- In a separate small bowl, whisk coconut oil, pumpkin puree, syrup, vanilla extract all together.
- 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.
- In a small ball, mix cinnamon and coconut sugar.
- 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.
- Bake cookies for 10-12 minutes. Cookies should feel firm on the top, but may be soft in the middle.
- 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!
Disclosure: this post contains affiliate links.