Pumpkin Pie Pudding

One of the reasons (among MANY) I look forward to Thanksgiving is for the pumpkin pie. Well, and the apple pie. I wish I was kidding, but my uncle makes the most delicious pies using fresh fruit from his garden and I can confidently say it's my favorite part of the meal. (Already regretting putting that in writing). 

It's in my DNA to attempt to healthify all of the otherwise unhealthy food that I love - and pumpkin pie is no exception. This pumpkin pie pudding retains the sweet pumpkin and cinnamon taste of homemade pie, without the guilt (or massive stomach ache) that typically follows a pie overdose. PS: pre-topping, this recipe is gluten-free (GF), dairy free (DF), and made with only deliciously healthy ingredients. If you follow a GF or DF diet, be careful in selecting a topping. 

Ingredients (serves 2):

• 1 can organic pumpkin puree 
• 1/2 block organic, silky tofu 
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice (or mix of cinnamon & nutmeg)
• 1/4 teaspoon kosher salt 
• 3 tablespoons organic maple syrup 
• Optional topping: organic whipped cream, or crumbled graham crackers 

Directions:

1. Combine all ingredients in blender. Blend on high for about 20 seconds, or until mixture appears thick and uniform. 
2. Pour into jar (or bowl) and refrigerate for at least 6 hours (overnight is best). 
3. Before you enjoy, feel free to top with whipped cream or crumbled graham crackers (make sure GF if you follow GF diet!) 

Pumpkins and Pecans and Pears OH MY!

What comes to mind when you close your eyes and picture the autumn season? Perhaps Pumpkins? Cinnamon? (Okay fine, cute sweaters too). We've combined some of our favorite Fall flavors to make a super seasonal and delicious smoothie! Enjoy with breakfast or as a daytime sweet snack. You're welcome! 

Ingredients (serves 1): 

• 1 banana (preferably frozen) 
• 1/3 cup organic pumpkin puree 
• 1/2 Bosc or William's Pear, diced 
• 1/3 cup unsweetened almond milk 
• 1/2 teaspoon Pumpkin Pie spice blend (may substitute with cinnamon & nutmeg) 
• 1 teaspoon vanilla extract 
• 8 pecans 
• 1 Graham cracker, crumbled (optional)

Directions:

1. Set graham cracker and pecans aside. Combine all other ingredients in blender. Blend on high until all ingredients appear evenly distributed. 
2. Top with crumbled graham cracker and pecans. 
3. Take a picture (because it's 100% Instagram worthy) and Enjoy!! 

Pumpkin Overnight Oats

Turns out we all face the same morning dilemma: how to beat the rush to work and squeeze in a moment for breakfast. One of the reasons we're still riding the overnight oats bandwagon is that it solves exactly this conundrum. When you plan your breakfast the night before, you eliminate that early morning breakfast bind. Now, pumpkin season isn't quite over yet so we're milking it for all that it's worth. This pumpkin overnight oats recipe combines fiber and protein to help you feel satisfied until lunch. Not to mention anything in a Mason jar makes for a perfect on-the-go solution. 

Ingredients (serves 1):

1. 1 medium frozen banana
2. 2/3 cup organic pumpkin puree
3. 1/4 cup soy milk
4. 2 tablespoons plain Greek yogurt
5. 1 tablespoon chia seeds
6. 1/4 cup rolled oats 
7. 1 teaspoon vanilla extract
8. 1 teaspoon Trader Joe's pumpkin spice blend 

Directions:

1. Combine frozen banana, pumpkin puree, soy milk, yogurt, vanilla extract, and spices in a blender. Power on high until ingredients are well blended. 
2. Pour dry rolled oats into Mason jar. 
3. Add blended pumpkin-banana mix into Mason jar. 
4. Add chia seeds into Mason Jar.
5. Mix contents with a spoon until oats, puree, and chia seeds appear evenly distributed. Close jar and place in refrigerator overnight. 

Pumpkin-Banana Yogurt Bowl

It's always fun to concoct recipes with ingredients that are in season. In our kitchen, Fall means apples, squashes, and pumpkins... you know the drill. Since yogurt with fruit is already a highly regarded breakfast go-to, we decided to kick it up a notch. This pumpkin-banana yogurt bowl requires minimal prep time and highlights some of our favorite autumn flavors. Pumpkin offers a bevy of nutrients; one cup of canned pumpkin provides well over 100% of your daily needs for vitamin A and 20% of your daily needs for vitamin C. Pumpkin is also an excellent source of the antioxidant beta-carotene which helps to prevent certain types of cancer, strengthen immunity, and promote fertility. 

Ingredients (serves 1):

• 6 oz nonfat Greek yogurt
• 1/2 cup organic pumpkin puree 
• 1 medium banana 
• 2 tablespoons walnuts, halved 
• 1 teaspoon vanilla extract 
• 1 teaspoon cinnamon (or nutmeg)
• optional: 1 teaspoon agave nectar 

Directions:

1. In medium bowl add yogurt, pumpkin puree, vanilla extract, and cinnamon. Mix until ingredients appear evenly distributed. 
2. Slice banana into ~1/4 inch thick "chips." Place half of sliced banana chips into the serving bowl. 
3. Slowly pour the pumpkin-yogurt mixture on top of the sliced bananas in the serving bowl. Once covered, add the remaining banana slices on top of the mix. Add the halved walnuts on top. 
4. Optional: drizzle the teaspoon of agave nectar on top for sweeter taste. May sprinkle cinnamon on top for decoration.
5. ENJOY!