Recipe: Homemade Pumpkin Pie Energy Bars

These are reminiscent of Lara bars, but you’ll want to store them in the refrigerator.

Ingredients:

• ½ cup each raw cashews and pumpkin seeds

• 1 cup pitted dates

• ¼ cup pumpkin puree

• ¼ cup shredded coconut

• ½ cup dried apricots

• 1-2 tbsp pumpkin pie spice

Directions:

1. Toss all ingredients in a high-speed blender or food processor and mix until combined. You might have to adjust the amount of dried fruit depending on how “wet” the pumpkin is.

2. Scrape the blended “batter” into a bowl and set aside while you line a baking sheet with parchment paper. Using a tablespoon or ice cream scoop, scoop out the batter, form into a bar shape and place on the cookie sheet.

3. Place the bars in the refrigerator for 1 hour to allow to firm up before eating. Store in an airtight container in the refrigerator.

Recipe by: Saara Haapanen

Photo Credit: Canva by towfiqu barbhuiya 

Recipe: Pumpkin Pie Breakfast Custard

Custard for breakfast? Yes, please!

Makes 6 servings

Ingredients:

• Coconut oil

• (1) 13.5-oz can of coconut milk (full-fat)

• 2 bananas, overripe

• 3 tbsp of nut butter

• 4 eggs

• Pumpkin pie spice to taste

• 1 tsp vanilla

• ¼ to ½ tsp salt

• 1 15-oz can of pumpkin puree (*not* pumpkin pie filling)

• ½ cup chopped pecans or walnuts

Directions:

• Heat the oven to 350 degrees. While it’s heating, grease a 13x9 baking dish with coconut oil. Place all the other ingredients up to but not including the nuts in a mixing bowl and blend until they are combined. Pour the mixture in the greased baking dish, and sprinkle nuts over the top of it.

• Bake the custard for 30 minutes. Let cool and then place in the refrigerator for a beautiful custard texture.

Recipe by: Saara Haapanen

Photo Credit: Canva by Mariha-Kitchen from Getty Images

Recipe: Pumpkin Pie Chia Pudding

Ingredients:

• 1.5 cups almond milk

• ½ cup pumpkin purée 

• 1 scoop protein powder

• 2 Tbsp almond butter

• 1 Tbsp raw honey

• 1 tsp vanilla extract

• 1 tsp cinnamon

• ¼ tsp nutmeg

• ⅛ tsp ground ginger

• ⅛ tsp ground cloves

• ¼ cup chia seeds

• Pinch of sea salt

Directions:

1. Blend all ingredients, except chia seeds, until smooth.

2. Place the blended mixture into a resealable large jar (or 2 smaller jars), then add chia seeds. Seal the jar and shake.

3. Place in the refrigerator overnight or for at least 3+ hours. Feel free to shake jars once or twice in between to make sure they didn’t become too gelatinous.

4. Breakfast, snack, or post-workout recovery is served!

Photo Credit: Canva by AlexPro9500 from Getty Images