It’s pumpkin season again and I’m spending a lot of my time pondering what types of recipes I can add my favorite orange squash to. The Recipe Redux wants all food bloggers to share their very best pumpkin-inspired recipes this month – great timing! Pumpkin is awesome for you. It’s really high in fiber and potassium – both good for the cardiovascular systems. Whenever you see an orange-colored food, you can know that it’s high in vitamin A as well to support healthy vision and a strong immune system. You all know that everything I make has to be quick and easy so I made these amazing little No-Bake Mason Jar Vegan Pumpkin Pie Parfaits for you.
Pumpkin pie is my favorite…FAVORITE part of the fall holidays. It’s such an amazing dessert and whipped cream makes the whole thing pop. The problem is, good pie crust is hard to find. So many varieties contain lard or hydrogenated oils. One slice of pie typically contains over 300 calories because there’s a lot of added sugar and fat in the recipe. Anytime you have a custard-based filling, you know there’s cream and eggs involved. I want you to enjoy every single slice of pumpkin pie you choose to this season but know that, if you want, there’s also a way to enjoy the same flavors but just lightened up a bit.
This recipe features pumpkin blended with banana for natural sweetness – and all the pumpkin pie spices of courses. The whip is made from coconut cream; that’s a high calorie option just like whipped cream is but sans dairy if that’s a need or desire you have. Finally, the crust is really simple and uses vegan butter with whole oats and graham crackers. All of it is quick to whip up and doesn’t require any baking. This could be ideal to make on Thanksgiving or for a big dinner party when you want to free up your cooking space.
If you love pumpkin, I have tons of recipes on the Champagne Nutrition blog – Pumpkin Cranberry Muffins, Peanut Butter Pumpkin Spice Smoothie, Pumpkin Spice Waffles, Salt&Pepper Pumpkin Seeds, and Ginger Pumpkin Breakfast Smoothie.