#1 Pumpkin Spice Juice
Serves 2 | Prep Time 10 min| Cook Time 5 min
- 1 Butternut Squash
- 2 Pears
- 1 tsp Honey
- 1 tsp Coconut Palm Sugar
- 1 tbsp Pumpkin Pie Spice
- 1 piece of Ginger Root, about 1 inch
- 1 dash of Cinnamon
- Wash butternut squash and pears
- Peel and cut butternut squash lengthwise
- Chop remaining produce into pieces that will fit into your Omega Juicer hopper
- Juice squash, pear, and ginger
- In a bowl, put coconut palm sugar and spices. In another bowl pour honey.
- Rim your glass with honey. Then rim your glass with coconut palm sugar and spice mixture.
- Fill your glass with juice and sprinkle cinnamon on top to garnish. Enjoy!
#2 Pumpkin Pie Leather
Serves 4 | Cook Time 8 hours
- 2 cups pureed Pumpkin
- 1 cup canned Coconut Milk
- 2 cups unsweetened Applesauce
- 1/4 cup Honey
- 1/4 cup dry unsweetened shredded Coconut
- 1 tsp ground Cinnamon
- 1/2 tsp ground Nutmeg
- 1/2 tsp ground Allspice
- 2 tbsp finely chopped Raisins
- Mix all ingredients well
- Spread mixture on a Paraflexx lined Excalibur Dehydrator tray
- Dry at 125 degrees F for 6-8 hours or until leathery. Enjoy!
The tools you’ll need:
Omega NC900HDC Juicer- Omega’s Nutrition System is a “masticating-style” juice extractor and more! A masticating juicer juices at low speeds of 80 RPM minimizing heat build-up and oxidation. The auger system forces produce into a tight chamber, grinding and pressing the food to squeeze out the juice from items as fine as wheatgrass and leafy vegetables. With the Omega Nutrition System you can also make all-natural nut butters, baby food, soy milk, almond milk and a variety of healthy snacks. NC800/900 compared to the 8006: The size of the feed chute is larger so you spend less time prepping before juicing. The adjustable end cap with 5-settings increases juice extraction efficiency
Excalibur 9-Tray Digital Controller Dehydrator– New two time, two temperature digital controller speeds up the drying process. After loading food onto the trays, set the dehydrator at a higher temperature for a specified period of time; and then set the dehydrator at a lower temperature for a specified period of time. The unit automatically adjusts after the 1st setting and turns off when the 2nd setting is complete. 48 Hour Timer lets you set it and forget it. Unit automatically turns off when the set time is complete.
#3 Vegan Pumpkin Spice Oatmeal Chocolate Chip Cookies
At only 90 calories per serving, these vegan pumpkin oatmeal chocolate chip cookies are a treat without the guilt.
1 cup spelt flour (all purpose flour will work too)
½ cup old fashioned oats
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon sea salt
pinch of ground nutmeg
¾ cup pumpkin puree (not pumpkin pie filling)
1 cup sucanat or other raw, natural sugar
¼ cup extra virgin coconut oil
½ Tablespoon ground flaxseed
1 teaspoon pure vanilla
¼ cup vegan chocolate chips or carob chips
Preheat oven to 350° F.
Stir together dry ingredients (flour, oats, cinnamon, baking soda, sea salt, nutmeg) in a mixing bowl.
Mix together wet ingredients (pumpkin, sugar, coconut oil, flaxseed and vanilla) in a separate mixing bowl.
Combine wet and dry ingredients.
Stir in ¼ cup chocolate chips. Mix well.
Drop rounded tablespoons onto a greased cookie sheet. Press cookie dough down into a cookie shape with a spoon or your fingers. Cookies won’t spread very much so you can space them about 1 inch apart.
Bake for 15-16 minutes.
Move cookies to a wire rack and cool completely before eating or transferring to a storage container for later consumption.
Serving size: 1 Cookie Calories: 90 Fat: 3 Carbohydrates: 15 Sugar: 2 Protein: 1
#4 Raw, Vegan, Gluten-Free Pumpkin Spice Pie
This pumpkin pie is raw, vegan, and gluten-free — a win for everyone at the table! With oven space at a premium, you’ll love that you don’t need to turn yours on for this one.
1/2 cup raw almonds
1/2 cup raw cashews
3/4 cup dates (about 18 small), pitted
1/2 cup raisins
1/4 cup raw, unsweetened, shredded coconut
1/4 teaspoon sea salt
1 small pie pumpkin (4 cups), peeled and seeded
10 dates, pitted
1 medium banana
1/4 cup unsweetened almond milk
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ground cloves
3 tablespoons coconut oil
1/4 cup raw, unsweetened, shredded coconut, for topping
- Get out a 9-inch pie pan, and set aside.
- Place crust ingredients into a food processor, and process until you see a crumbly mixture form, about 1 minute.
- Pour the “dough” into the pie pan, and use your fingers to gently press it into the pan firmly, all the way up the sides of the pan. Place it in the fridge.
- To make the filling, pour the rest of the ingredients (except the coconut topping) into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
- Take the pie shell out of the fridge, pour the filling in, sprinkle with shredded coconut, and chill for a few hours in the fridge.
#5 Pumpkin Spice Trail Mix
You’ll love this pumpkin spice trail mix, whether it’s sprinkled atop yogurt, served with milk, or eaten on its own during a Fall hike. Full of fiber, protein, and antioxidants, it’s exactly what you need to power through the day.
¼ cup sucanat or whole cane sugar
2 teaspoons cinnamon, Ground
2 teaspoons paprika
1 teaspoon pumpkin pie spice
1 cup unsalted whole almonds
1 cup rolled oats
1 cup unsalted pecan halves
1 cup roasted salted pepitas (shelled pumpkin seeds)
1 cup walnut halves
¼ cup pumpkin puree
2 Tablespoons all natural apple juice
⅔ cup dried cranberries
⅔ cup raisins
Preheat oven to 250°F. Mix sucanat, cinnamon, paprika and pumpkin pie spice in small bowl. Set aside.
Place almonds, oats, pecans, pepitas and walnuts in large bowl. Mix together pumpkin puree and apple juice; pour over nut mixture and toss until nuts are evenly coated. Sprinkle with spice mixture, tossing to coat well. Spread evenly on two baking pans.
Bake 30-35 minutes, stirring halfway through cook time. Cool completely. Stir in cranberries and raisins. Store in airtight container.