Erin Stanczyk | eat.move.rest.

pumpkin

Pumpkin-credible No-Bake Pumpkin Pie

Eat, Recipes, Fashion + Style, LifestyleErin StanczykComment

Cinnamon, Spice, & Everything Nice

Leaves crunching under foot, vibrant hues of burnt orange and bright yellow line the streets and storefront windows, hats, gloves and scarves come out of hiding, and the scent of pumpkin and cinnamon spice fills every Starbucks, Bath & Bodyworks, and crowded kitchen. The days are getting shorter, the weather is chilly, and it's time to begin thinking about holiday plans. 

As you begin to get invitations from friends, family, and co-workers, the stress that comes with planning, indulging, and dealing with the aftermath starts to set in. Fear not! I've got the perfect recipe to wow your loved ones with--and it's healthier and easier to make than the classic fall favorite--pumpkin pie.

Autumn is a second spring when every leaf is a flower.  Albert Camus

Fall In Love WIth Whole Foods

Traditional pumpkin pie is made with refined sugar and white flour, both of which cause rapid spikes in blood sugar and are void of any fiber. Two other essential ingredients in the classic version are egg and cream, which are high in unhealthy fats and cholesterol. Removing the animal products from your diet can cut down on your risk for Type 2 diabetes, cancer, and heart disease. Let's look at some plant-based upgrades!

 

Replacing your pie crust ingredients with nuts and coconut will cut down on saturated fat and give you more heart-healthy, unsaturated fat, and eliminates cholesterol all together. Dates and raisins are fantastic unrefined sweeteners that are packed with fiber, to help stabilize blood sugar. By ditching the unnecessary animal products in the filling, you can amp up the nutrient content by including more whole foods--namely, bananas, dates, and nut milk, and of course, fresh (not canned) pumpkin!


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Pumpkin-credible No-Bake Pumpkin Pie

Spice up your holiday season with this crowd-pleasing twist on a fall favorite! Raw foods are full of living enzymes and void of chemicals, fillers, and other processed junk that mucks up our insides. This creamy, smooth, raw vegan pumpkin pie tastes even better than the original, and it's better for you! Indulge in a little slice of whole food heaven and leave your stomach-ache at the door! 

raw vegan, gluten-free, oil-free, refined-sugar-free, cholesterol-free, pumpkin-credible!

time: 20 min // serves: 8-10

 

ingredients crust

  • 10-12 pitted Medjool dates
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/2 cup golden raisins
  • 1/4 cup raw, unsweetened coconut flakes
  • 1/4 teaspoon sea salt or pink Himalayan salt

 

ingredients filling

  • 4 cups chopped pie pumpkin (peeled & seeded)
  • 10-12 pitted Medjool dates
  • 1 ripe, speckled banana
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon cinnamon
  • 3/4 teaspoon nutmeg
  • 1/8 teaspoon ground cloves
  • 1/4 cup raw, unsweetened coconut flakes (save for topping)

method

  1. Place all crust ingredients in a food processor and process about 1 minute, or until a crumbly texture is achieved.  
  2. Press crust firmly into the bottom and along sides of a 9" pie pan and place in the refrigerator to chill and firm up.
  3.  Place all filling ingredients (except coconut flakes), into a high speed blender and blend until smooth and creamy texture is achieved.
  4. Using a spatula, pour filling into crust and smooth top. Dust with remaining coconut flakes and place back in the refrigerator for an hour or so to chill and firm up. Slice in and enjoy with family and friends!

note

  • In my YouTube video, I use 1.5 teaspoons cinnamon, 1 teaspoon nutmeg, and 1/4 teaspoon ground cloves. I halved the ingredients on the blog--I recommend going easy on the spices and giving the filling a taste test. Blend in more spices accordingly.
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A Slice of Fall Fashion

Fall means it's time to break out the boots, hats, scarves, and gloves and warm up with hues of navy, bronze, burgundy, and accents of gold. The evenings are getting chilly, and the morning frost has me running back inside to throw on a jacket, but I'm loving the 70-degree, sunny afternoons that leave the option for showing a little leg. Haha! 

Below is one of my go-to autumn afternoon picks: A long-sleeved, navy-striped cotton dress with a skinny gold belt, accompanied by a floppy brown hat that I snagged on my last trip to New York, and a pair of tan zip booties.

Maybe I'm biased, but Dusty always looks good in his work clothes, so I couldn't help but snap a photo of him taking the first bite of the pie--after all, I made it for him! A washed out chambray button-up, a broken-in pair of faded navy pants, and scuffed up biker boots are the status quo for this hunk! P.S. I've got him convinced to keep growing his hair out, and I'm eagerly awaiting the first man-bun...which I'm sure I'll be forcing him into letting me try out on him! (I'll be sure to snap a pic when I do!)

SPICE UP YOUR LIFE

Any way you slice it, this pie is pumpkin-credible! I hope that you enjoy this better-tasting, healthier version of a fall classic with family and friends. Finish the year strong by adding some spice to your life--step outside of your comfort zone, say yes, jump in, and try new things!

Don't forget to subscribe to my monthly motivational In The Raw newsletter at the bottom of the website to stay up-to-date! Be sure to check out the EatMoveRest YouTube channel to watch me whip up this delicious recipe! Leave me a comment to let me know how your no-bake pumpkin pie turns out! Share your photos on Instagram with #EatMoveRest.

As Seen On YouTube


For more seasonal recipes, check out these tasty blog posts:

 

Designed For Your Lifestyle,

Erin 

Erin Stanczyk

Pumpkin Spice + Everything Nice: 3 Fast & Festive Fall Pumpkin Recipes

Eat, Recipes, Food + NutritionErin StanczykComment
Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES

Pumpkin Spice + Everything Nice

It's that time of the year again, when you break out your tall boots, warm jackets and scarves, and layer it all on. The smell of bonfires, the crackle of vibrantly colored leaves under foot, and the hint of cinnamon wafting from every storefront makes me want to throw on an oversized sweatshirt and slippers, crank the heat, and get messy in the kitchen! There are so many delicious fall foods coming into season that can be found at your local farmer's market or grocery store—pomegranate, persimmon, and of course, pumpkin! Below are three delicious recipes that you can make for an entire day of fall feasting, all with just one pie pumpkin!


Pumpkin Power!

Vitamin A, Vitamin C, Fiber, Potassium, + Antioxidants Galore!

Like carrots, pumpkins are high in the antioxidant beta-carotene, which is where they get their vibrant orange hue. Beta-carotene is converted into vitamin A in the body, and is noted for protecting your peepers and giving your skin a healthy glow. Pumpkins are relatively low in calories, at only about 50 calories per cup, and are also high in fiber, keeping you feeling fuller longer. This fall favorite is also noted for its potential cardiovascular and cancer-fighting benefits, as well as packing more potassium per cup than a banana! So, what's not to love?!

Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES

morning buzz

Sometimes I have to forgo my routine green breakfast smoothie for something a little bit more indulgent, creamy, and sweet! I'm not much of a coffee person, or even caffeine person for that matter, but when everyone is buzzing about the Pumpkin Spice Latte being back again, it gets me in the mood for a fall-flavored beverage! Technically, this recipe is more of a smoothie than a latte, but trust me, you won't be disappointed by my rendition of the autumn-inspired classic, and your body will thank you for all of this plant-powered goodness!

Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES
Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES
Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES

Pumpkin-Spice Banana Latte

Vegan, Raw, Oil-Free, Nut-Free, Dairy-Free, Gluten-Free, Refined Sugar-Free

  • 1 cup pie pumpkin, seeded and chopped (chop the rest of the pumpkin and save for the last recipe!)
  • 3 ripe, speckled bananas
  • 3 frozen bananas
  • 1/2-1 cup fresh coconut water (if using a whole coconut, save coconut meat for last recipe)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 scoop Garden of Life Raw Vanilla Protein (optional) 

Blend and serve! This makes quite a bit, so I recommend saving half in the refrigerator for my next "happy hour" recipe to enjoy later in the afternoon!


Happy Hour

After a long day at work, there's nothing better than a happy hour "cocktail!" This recipe is a fun way to make a second delicious treat out of your blended creation from above, and it'll leave you buzzing with energy! All you need is your leftover Pumpkin-Spice Banana Latte, fruit of your choice, and a martini glass, and you've got yourself an alcohol-free, antioxidant-packed happy hour delight!

Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES
Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES
Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES

Pumpkin-Spice Fruitini

Vegan, Raw, Oil-Free, Nut-Free, Dairy-Free, Gluten-Free, Refined Sugar-Free

  • Leftover Pumpkin-Spice Banana Latte (see recipe above)
  • Sliced fruit of choice—I used clementine, kiwi, mixed berries, and pomegranate!

Pour into a martini glass and top with cinnamon! Cheers!


Dinner

As the sun begins to set earlier and the evenings get cooler, a thick and creamy soup is the best way to warm the body and soul! I typically strive to eat as many raw, whole foods as I can throughout the day, but when it comes to dinner, I think cooked food is a must on chilly nights! Living in a climate with all four seasons, I believe there is a time of year to incorporate more warm, cooked foods into the diet to maintain balance within the body. The recipe below is thick and rich without the addition of dairy cream and unhealthy fats.

Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES
Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES
Erin Stanczyk | Lifestyle Design | eat.move.rest. | PUMPKIN SPICE EVERYTHING: 3 FAST & FESTIVE FALL PUMPKIN RECIPES

Creamy Pumpkin Bisque

Vegan, Oil-Free, Nut-Free, Dairy-Free, Gluten-Free, Refined Sugar-Free

  • 2 cups vegetable broth
  • remaining pumpkin from first recipe, chopped
  • canned coconut cream or light coconut milk to your liking, (or coconut meat if you used an actual coconut for the first recipe)
  • 1 inch chunk of ginger, grated (optional)
  • salt + pepper to taste
  • dash of cinnamon or pumpkin pie spice

Bring vegetable broth to a boil in a pot and add the chopped pumpkin. Let boil on medium-low until the pumpkin is cooked and soft. Stir in the coconut cream, coconut milk, or coconut meat, and grated ginger, and pour into a blender or use an immersion blender to puree the ingredients into a creamy bisque. Enjoy this soup alongside some roasted sweet potatoes, steamed broccoli, and brown rice for a complete, nourishing, and tasty plant-based dinner! 

* Note: You may also have leftover pumpkin bisque, which can make a perfect sauce or dressing for a salad the next day—and it's super good hot or cold!


Don't Forget About the Seeds!

If you want an added nutrition bonus that's crunchy and tasty, save the pumpkin seeds and roast them! Pumpkin seeds are among the healthiest seeds, right up there with hemp, chia, flax, sesame, and sunflower seeds; they're packed full of magnesium, zinc, protein, omega-3s, and antioxidants! To roast, all you need to do is rinse them, boil in salt water, and roast on an oiled baking sheet at 325 degrees for 10 minutes, toss, and roast for another 8-10 minutes, or until they're golden brown, but not burnt!

When all is said and done, cozy up by the fire with a cup of something warm and pop in "You've Got Mail!"

Designed for your lifestyle,

Erin