Quickie: Zesty Orange & Pumpkin Pie Pots

If you like the idea and spirit of pumpkin (especially at Halloween or Thanksgiving) but not too much of the actual thing, then this recipe is for you! 

I love bites of Pumpkin Pie but give me a full slice and I probably won't have any again until next year. Pumpkin has a very thick consistency that can just feel like too much. These pots keep it light for you but still festive...also these are healthier! 

Makes 6 to 8 pots depending on size 

 

INGREDIENTS - POTS

• 1 cup or 140g almonds 
• 10 dates (5 to 6 if the larger, Medjool type) 
• Juice from 1 large orange
• A sprinkle of Allspice (or Cinnamon, Nutmeg, etc) 
• 1/4 cup or 55g canned pumpkin
• 1 big spoonful of MELTED honey

 

INGREDIENTS - GARNISH/EXTRAS

• 1/2 cup or 115g pumpkin seeds ground in food processor
• 1/2 cup or 115g cacao nibs 
• Zest from 2 large oranges 

 

Steps 

First, cover one large plate with your ground pumpkin seeds and cacao nibs. Cover a second plate with the orange zest. 

Combine ingredients for the pots (except for the pumpkin and honey) in a food processor. Blend until a nutty paste forms. Form small balls with the mixture then roll them FIRST in the seed & cacao nib mixture and secondly in the orange zest. (This order makes everything stick better.) When you've made all of them, just set aside. 

Next, it's time to sweeten up your pumpkin puree; combine honey and pumpkin in a small bowl. Now, press your thumb (or use a small spoon) into the center of each ball to make space for the pumpkin. Use a spoon to carefully fill these mini holes with pumpkin puree. 

Sprinkle with more allspice, top with orange slices and coconut flakes or whatever you like to make these more festive. Enjoy your mini taste of pumpkin pie!

 

 

 

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Also in NON-DIET HEALTHY RECIPES