Nothing quite captures the flavor of fall like pumpkin (in my opinion!). My pantry is usually stocked with canned pumpkin year-round, but this time of year, I’m making use of it a lot more.
Sometimes, though, you open a can of pumpkin and don’t end up using it all. Whether you find yourself with leftover pumpkin puree, or open up a new can to make this recipe, I hope you’ll enjoy this seasonal snack that provides lasting energy.
Key Nutritional Benefits:
Antioxidants: Pumpkin puree provides beta-carotene, which helps support immune health and eye health.
Sustained Energy: Fiber-rich oats and naturally sweet dates combined with the protein in the nut butter help to keep you feeling fuller longer and promote stable blood sugar levels.
Heart-healthy Fats: The monounsaturated and polyunsaturated fats in the pecans and peanut butter provide cardiovascular health benefits and may help lower LDL cholesterol
Recipe for Peanut Butter Pumpkin Pie Bites
Ingredients
1 cup 100% pure pumpkin puree (not pumpkin pie filling)
½ cup peanut butter (or nut butter of choice)
¾ cup quick oats
3 pitted dates
1 tbsp pure maple syrup
1 tsp ground dark roast coffee
½ tsp chia seeds
¼ tsp ground cinnamon
Pinch of salt
1 cup whole pecans, finely chopped
Directions
Blend: Place all ingredients except the pecans into a food processor or high-speed blender and process until smooth.
Chill & Roll: Refrigerate the mixture for 15 minutes. Lightly coat your hands with cooking spray and roll the dough into 1-inch balls using a tablespoon measure. Place on a parchment-lined baking sheet and chill for another 15 minutes.
Finish: Roll each bite in finely chopped pecans until evenly coated.
Store: Keep in an airtight container in the refrigerator for up to 3 days for a quick, nutrient-dense bite anytime!
