Peanut Butter Pumpkin Pie Bites and DIY Pumpkin Puree
Happy Friday! I am very glad this week is coming to an end, as October is already shaping up to be a very busy month school-wise. I am really being kept on my toes with assignments and such, but have also been making time for stress-relief. For me this means playing around in the kitchen, going to yoga, and catching up with friends for dinner and studying ‘dates’. As you can see below, my ‘dinner’ last Tuesday with Kayla at the Sleepless Goat was very balanced indeed. Everything in moderation!
I was planning on sharing a delicious and time-saving oatmeal recipe with all you today, but then I made Peanut Butter Pumpkin Balls and decided that sometimes dessert must prevail. I have been munching on these treats all week and just couldn’t wait to share them with you! They are like an explosion of autumn in your mouth and feature homemade pumpkin puree, which I assure you is very simple to make. Hooray for DIY!
DIY Pumpkin Puree
Although it may be slightly more time consuming, making your own pumpkin puree has certain advantages. By buying an organic pumpkin to puree, you can avoid unwanted pesticides, preservatives, and BPA, reduce waste, and have the satisfaction of saying, “I made this from scratch”! Also, hauling a pumpkin home takes care of your arm strength training for the week; bonus!
Step 2: Preheat oven to 425 degrees. Cut pumpkin into medium sized pieces, scoop out and discard innards (or save seeds for roasting), and wrap each piece in tinfoil. Place in oven and roast for 40-50 minutes until tender (when a fork pierces through flesh easily, it’s done). Allow pumpkin to cool.
Step 3: When cool, scoop roasted flesh from rind, and place the pumpkin flesh in a high-speed blender or food processor. Blend away until smooth, and voila! Refrigerate puree in an airtight container for up to a week.
pumpkin pie! Without further ado, here is the recipe for Peanut Butter Pumpkin Pie Balls. They are vegan, gluten free (as long as you use certified GF oats), and have no artificial sugars; bet you can’t eat just one!
Peanut Butter Pumpkin Pie Balls
Yield: 20 balls
Prep time: 15 minutes
- 1/2 c. peanut butter
- 3/4 c. medjool dates (approx. 9)
- 1/2 c. pumpkin puree
- 1 tsp. pure vanilla extract
- 1 c. puffed quinoa
- 1 1/2 c. rolled oats (certified gluten-free if required)
- 1 tsp pumpkin pie spice (or a mix of cinnamon and nutmeg)
- 1/2 c. unroasted and unsalted pepitas
- Add peanut butter, dates, pumpkin puree, and vanilla to food processor or high-speed blender. Blend until smooth.
- In a mixing bowl, combine oats, puffed quinoa, spices, and pepitas. Mix until combined.
- Stir in wet ingredients and mix well until combined.
- Roll into tablespoon-sized balls with slightly wet hands. Store balls in a sealed container in the fridge.
Although sweet, these treats are deceptively sinful and contain only 8 ingredients. Close your eyes and pretend you’re digging into a slice of pumpkin pie; you just might be surprised. ;) If you aren’t a fan of peanut butter, I expect almond, sunflower, or cashew butter would make a good substitute. For all you busy bee oatmeal fans, stay tuned this weekend for the aforementioned oatmeal recipe!