Spiced Pumpkin Bites
Pumpkin is a powerhouse of vitamins and minerals not to be ignored. The antioxidant beta-carotene converts to vitamin A, which is essential for eye health, immune functions, and skin health. There is also a hearty dose of vitamin C and dietary fiber. Making small shifts like these puts you in the driver’s seat when it comes to nourishing and indulging with foods that support immune, heart health, and beyond!
Ingredients
- 1 15-ounce canned pumpkin, divided
- 1 11-ounce canned plant-based condensed milk (oat or coconut), divided
- 1 teaspoon vanilla
- 1 cup chickpea flour
- ¼ cup ground flaxseed
- 1 tablespoon chai spice (optional)
- 1 tablespoon pumpkin pie spice(if you prefer not to use chai spice, double the pumpkin pie spice)
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 1 heaping tablespoon of coconut flour
- Optional but encouraged topping: crystalized ginger and pumpkin seeds* See note below
Instructions
- In a large bowl, add 2/3 of the canned pumpkin and 2/3 of condensed milk, chickpea flour, chai spice, pumpkin pie spice, baking powder, and salt. Stir well and incorporate all ingredients till smooth and creamy.
- Preheat oven to 325 degrees. Line an 8 x 8 baking pan with parchment paper (it helps if you crinkle it up first to lay it flat). Pour the batter into the pan and even out.
- In the same bowl, add the remaining pumpkin and condensed milk. Add the cinnamon and coconut flour and stir till smooth and creamy. Add to the pumpkin base and spread evenly over the top of the base. Top with a sprinkle of the optional topping.
- Bake for 50 minutes till lightly browned and set
- *Note: Optional topping – In a small blender cup add ¼ cup of pumpkin seeds and 2 pieces of crystallized ginger. Pulse 3-4 times till a coarse and crumbly mixture is achieved. Save any remaining in a glass jar for another use.