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! ;)

Cookie dinner 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!

Pumpkin Puree DIY Step 1: Buy a Pumpkin; any size will do!

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.

Easy as 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 sugarsbet you can’t eat just one!

Peanut Butter Pumpkin Pie Balls Tempting

Peanut Butter Pumpkin Pie Balls

Yield: 20 balls

Prep time: 15 minutes

Ingredients

  • 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

Instructions

  • 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.

IMG_1444 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!

Fill in the Blank: My favourite fall flavour combination is ____.

Thanks so much for reading! Leave me a comment, or follow me on, FacebookTwitter, Pinterest, Google+, and Instagram; I’d love to connect with you!

About Suzanne Poldon

runs on plants. eats out of mason jars. bends like a straw.

04. October 2013 by Suzanne Poldon
Categories: DIY, Food, Recipe, Vegan | Tags: , , , , , , , , , , , | 29 comments

Comments (29)

  1. I LOVE peanut butter + pumpkin + oats!!!! These sound like the prefect fall flavor combination for me :)

  2. I’m loving your pumpkin recipes lately – keep em coming! ;)

    My favourite fall flavour combination is definitely pumpkin + pumpkin pie spice!
    Chelsea @ Chelsea’s Healthy Kitchen recently posted…Chocolate coconut chia puddingMy Profile

  3. Hi there! Just spotted these on Healthy Vegan Friday. I searched high and low for a recipe like this earlier in the week. These look amazing!!

  4. So impressed that you roast your own pumpkin! I’ll have to give it a shot sometimes. The bites look perfect too, pumpkin and peanut butter is always a tasty combo!
    Sam @ Better With Sprinkles recently posted…Five Things Friday 10/04/13.My Profile

  5. It’s really easy to do! I hope you try them out :)

  6. time to get over my fear of cutting pumpkin! These look great :)
    Davida @ The Healthy Maven recently posted…The Definition of InsanityMy Profile

  7. Soooooo delicious looking, and what beautiful photography! I’d have to say that my favorite fall flavor combo is butternut squash and nutmeg followed by pumpkin and chocolate! :)

  8. I can imagine smelling the aroma from the pumpkin pie bites…do you know that pumpkin pie is one of my favorite desserts all year long?! Mmmmm! With a bit of coconut whipped cream & cinnamon sugar – amazing.

  9. Oh the Goat, always good for a treat :)

    These look delicious! I am loving the pumpkin lately! It’s going in everything!

  10. Pingback: Healthy Vegan Friday 64: Best vegan recipes roundup

  11. Pingback: Healthy Vegan Friday: Pumpkin Recipes Galore

  12. I love healthy little “bite” recipes – They’re perfect for me since I’m so busy, I can put them together on a Sunday & have snacks for the week!

  13. Pingback: Trick or Treat! | Sometimes I Miss the Sky

  14. Hello! I found this recipe (and your lovely blog) via Healthy Vegan Fridays, and I just wanted to let you know how awesome it is. I made it for Halloween and I’m super glad I did. Thanks for sharing it!

    Cheers,
    Jackie
    Jackie recently posted…Trick or Treat!My Profile

  15. Pingback: 100th Post Celebration!hello, veggy!

  16. CAn the oats be oldfashioned?

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