I loooooooove pumpkin pie. Seriously. It evokes fond memories of Thanksgivings and Christmases from years past, always at my grandma’s house.
Honestly, though, sometimes I don’t feel like baking a pie. It’s easier to put it all in a crockpot, add some toppings, and be done with it. Plus, with the addition of an easy strudel and whipped cream or yogurt, I don’t even miss out on the pie! I won’t lie and say that it’s as good as pie, because let’s be honest, nothing is as good as pie, but it’s very close.
It’s also nice to have the oven free to prepare other dishes. I don’t know about you, but my family always has a ton of dishes waiting in line to go in the oven.
I use a small crockpot for this. If you want to serve this for a large gathering, simply double the recipe.
1 can pumpkin puree
8 tbsp avocado oil, or melted coconut oil, butter, ghee, other cooking fat of choice
1 cup granulated sweetener (stevia, erythritol, monkfruit)
4 tbsp honey (optional)
1 tbsp molasses
1/4 cup coconut flour
1 tsp vanilla or maple extract
1/8 tsp salt
1 tsp pumpkin pie spice or 1 tbsp cinnamon + 1/8 tsp allspice + 1/8 tsp nutmeg
Whisk or blend eggs until thick and foamy.
Beat in sweetener.
Add vanilla/maple extract and pumpkin puree and beat.
Add coconut flour, spices, salt, and oil. Beat until well mixed.
Optional: At this stage my kids are starting to get mad and impatient that they can’t eat it for hours. Scoop a small amount into a microwave safe container (such as these silicon ramekins) and microwave for 1 minute and serve to the impatient ones.
Pour mixture into crockpot and wiggle a little to distribute evenly. Insert a paper towel underneath the lid to collect condensation. Set crockpot on low.
Cook 2:30-3:00 hours. Mine usually takes 3xaround 2 hours and 40 minutes.
Serve with this strudel, this whipped cream, a dollop of vanilla ice cream, yogurt, or kefir.
I know my spice blend isn’t technically pumpkin spice, but I prefer it in some ways. I like the cinnamon to be prominent and here’s some heresy for you: I don’t really like the overpowering notes of ginger or clove in some traditional pumpkin spice mixes.
Some mornings I feel like making something a little different for the kids. They will only eat eggs for so many days in a row, and I like experimenting on them. 🙂 This porridge is quick and easy, with only a minimal amount of work required.
If you have leftover pumpkin, it’s so great to freeze in small containers or an ice cube tray for later. I’ve been keeping it around in cubes for fall.
1/2 cup pecans, chopped or ground
1/4 cup almond meal or flour
1/4 cup pumpkin puree
1/4 cup almond (or other) milk
7-10 stevia drops
Dash of salt
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1 tbsp maple syrup or alternative (I use Lakanto Maple Flavored Syrup)
1. In a small pot combine almond flour, pumpkin, pecans, and almond milk and simmer.
2. Add stevia drops, salt, cinnamon, and pumpkin pie spice. Stir and allow to simmer for another minute.
Stir in maple syrup. Remove from heat.
Serve with whipped cream or a drizzle of kefir for a hearty, fall inspired breakfast or satisfying dessert.
I never liked apple pie as a kid in spite of wanting to. Every time I tried it something about the texture of the apples was never quite right to me; they would be partially crunchy with peels still clinging to the sides. Finally I’ve learned what I didn’t like about it! Crunchy cooked apple isn’t for me.
These buttery, chocolatey gems were for my daughter’s dinosaur themed birthday party! Seriously unlike anything else, the texture of the cashews and the cashew coating combines perfectly with the chocolate and “blood” drizzle. My husband came in afterwards and said, “hey, cool, it looks like meat, bones, and blood!”
These are sure to satisfy any carnivore’s sweet tooth.
Amounts vary depending on your molds. If you don’t have molds for this you can pour in a tray and cut into squares.
For the Filling:
1/2 cup cashews
1 stick of butter
1/2 cup confectioner’s swerve
10-15 drops of red food dye
For the Chocolate:
1/4 cup cocoa powder
1 tbsp coconut oil
1/4 cup butter
1/2 cup confectioner’s swerve
1 tbsp heavy whipping cream
1/4 tsp vanilla
1 tbsp moringa greens powder (optional)
a tiny amount of emulsifier such as xanthan gum (optional)
For the Drizzle:
20 drops red food dye
1 tbsp cocoa powder
4 tbsp butter
20 drops liquid stevia
Melt the butter for the filling in the microwave, about 30 seconds. Add swerve and red food dye.
Stir the cashews into the pinkish red butter mixture. Spoon into molds or scatter in a greased tray.
Melt the coconut oil and butter for the chocolate in the microwave. Add heavy cream and vanilla and whisk with a fork.
Add swerve, cocoa powder, and greens powder and whisk until combined.
Pour over cashew mixture evenly. Place in refrigerator or freezer and allow chocolate to set.
For the red “blood” drizzle, melt butter in microwave, 10-15 seconds. Add red food dye.
Add cocoa powder and liquid stevia.
Remove chocolate from refrigerator once it has set. Remove chocolate from molds/tray. Drizzle red chocolate on top and serve.
Well, sometimes it’s hard to keep your kiddos actively engaged, isn’t it? My younger daughter loves cups and pouring, usually with water, but sometimes I don’t want to deal with 2 soaking wet girls when it’s all over.
HEB had a coupon for a free bag of bird seed, which is just perfect for playing with! We can go sit outside and play as long as we like with it, then just sweep it into the yard when we’re done. No worries.
Buckets, cups, spoons, shovels, whatever else you think might be fun to play with
Kind of a no brainer here. Just divide up your bird seed into small tubs or buckets and distribute play equipment. Being outside is a good idea. My older daughter doesn’t share well, so I have to split everything evenly.
Have fun with this relatively messless sensory activity!
I’ll tell you the truth: when I get really busy and it’s hard to write, recipes and crafts are the quickest, easiest thing to do. I’m having a hard time squeezing everything I need to do into one day right now, but I figured it’s worth it to take ten minutes to write this up.
I finally got myself to stop eating dairy again, hooray! I’m looking forward to seeing how it affects my digestion, energy levels, and maybe even weight–fingers crossed. My kids, however, are still allowed to eat dairy. I do feel like Karissa does better without it, and she was extremely intolerant when she was a baby, but if I’m being honest with myself it’s one of the more delicious food groups and it’s harder to find kiddo-friendly snacks when you don’t include fruit on a regular basis or most processed foods.
This is a fun smoothie that the girls approve of and is packed full of nutrients for small, developing bodies! The recipe calls for dairy, but it’s really optional. It’s very versatile–you could replace the kefir and cream with coconut milk (which I have) and it’s just as good.