I’ve been absent from this space for a few weeks, but I am still here! This last month of pregnancy is taking its toll on me, and I haven’t felt much recipe inspiration as we prepare for the arrival of our baby boy. He’s due in 2 1/2 weeks, and we couldn’t be more excited!
So… in lieu of a new recipe, I’m going to devote today’s post to a round-up of my favorite pumpkin recipes from Healthy Food For Living. Halloween has come and gone (we took Lily trick-or-treating for the first time, and she LOVED it!), but pumpkin season endures. I say pumpkin recipes are fair game right up until Thanksgiving, so without further ado, here we go!
Individual Ginger Pumpkin Cheesecakes
Pumpkin Pie White Chocolate Cups
Overnight Pumpkin Spice Oats Parfait
White Chocolate Pumpkin Cheesecake Pudding
Pumpkin Pie Polenta
Light Pumpkin Alfredo Sauce
Pumpkin Coconut-Oat Macaroons
Paleo Pumpkin Chocolate Chip Cookies
Pumpkin Spice Granola Clusters
I saved the best 2014 Thanksgiving leftovers recipe for last!
I know you’re probably SO over seeing pumpkin recipes from food bloggers right about now, but if – like me – you are also sick of looking at the leftover pumpkin pie sitting in your fridge (and stealing bites every now and then… ssshhh!) then these truffles are a must.
The sweet & velvety pumpkin pie filling is mixed with reduced-fat cream cheese, rolled into balls, enrobed with a coconut butter mixture, then coated in graham cracker crumbs.
The resulting “truffles” taste just like pumpkin cheesecake, but with the addition of a decadent-tasting coconut butter shell. You could skip the coconut butter component and coat the pumpkin cheesecake balls with melted white chocolate, but I actually prefer this less-sweet version.
These truffles are so good, it’s totally worth it to make a pumpkin pie just so you can use the leftovers!
Prep Time: 15 minutes
Cook Time: 0 minutes
Keywords: dessert cream cheese pumpkin Thanksgiving cheesecake truffles
- 3/4 cup leftover pumpkin pie filling (no crust), at room temperature
- 4 oz neufchâtel (1/3-less-fat cream cheese), at room temperature
- 5 full graham cracker sheets
- 1/4 cup softened coconut butter
- 1 Tbsp coconut oil
- 1/2 tsp pure maple syrup
In a large bowl, whip together the softened pumpkin pie filling and neufchâtel using an electric mixer until very well mixed; set aside.
Place graham cracker sheets in a food processor and process until the texture resembles sand (no big pieces).
Measure out 1/2 cup graham cracker crumbs and add to the pumpkin cheesecake mixture; stir until well-combined. Place remaining graham cracker crumbs on a plate; set aside.
Using a mini ice cream scoop or spoon, scoop out spoonfuls of the pumpkin cheesecake mixture and place on a parchment paper-lined cookie sheet or plate. Refrigerate until firm, about 2 hours. Roll into balls using your palms; set aside.
In a microwave-safe bowl, combine the coconut butter, coconut oil, and maple syrup. Heat for 30 seconds, or until soft & melted. Stir well to combine. Roll each pumpkin cheesecake ball in the coconut butter mixture, using a spoon to help “paint” it on and wipe off any excess. You want just a thin layer.
Roll the coconut butter-coated pumpkin cheesecake balls in the remaining graham cracker crumbs and place on the parchment paper-lined cookie sheet or plate again; refrigerate until firm, about 10-15 minutes.
Store in an airtight container in the refrigerator.