The last time Teresa of the Eat, Drink and be Skinny blog series was with us, she shared a vegan holiday recipe that is unlike any traditional turkey, potato, and gravy dish. Well, today, she’s offering another favorite that includes a very popular staple during the holiday season. Can you guess what it is? We’ll give you a hint: It’s orange in color, sweet, delicious, delicious some more, and full of flavorful spices. Yes, we’re talking about pumpkin pie! While that’s undoubtedly a treat in itself, Teresa twists the recipe to fulfill any cravings you might have! Below you can find her blog post and discover what she puts into her tasty frozen pumpkin pie jars:
Frozen Pumpkin Pie Jars: Vegan and Gluten-Free
I got home from happy hour the other night and I had a sugar craving that needed attention. I couldn’t quite muster the energy to get back out, so I decided to play pantry chef instead. I’m so glad I did! These Frozen Pumpkin Pie Jars are the product of that craving and I think the world is a better place with these guys in there!
Perks of the Frozen Pumpkin Pie Jars
I made these with the items in my pantry, fridge, and freezer. This means these ingredients must be easy to find and perhaps you can even whip up a batch now?
These are actually pretty healthy and delicious! So you can crush a craving and get some good macro and micronutrient nutrition in here as well! See below for all the nutrition creds and details.
These take like 5 minutes to make, literally faster than running out to the market for a pint of ice cream.
Now that I’m sure I’ve sold you on my delicious and healthy holiday creation, let me show you how easy they are to make…
Healthy Holiday Dessert Recipes: Frozen Pumpkin Pie Jars
Pumpkin Pie Filling
1 Frozen Banana
1 scoop Vanilla Protein
4 oz Silken Tofu
2 T Pumpkin Puree
4 Ice Cubes
1/4 tsp Pumpkin Pie Spice
Directions: Add all ingredients to your high-speed blender or food processor and mix until well combined. I used my BlendTec Twister Jar and it took a while to get going but eventually blended into a creamy pumpkin dream.
Toasted Oats Topping
1/4 cup Oats
1 tsp Coconut Oil
1 tsp Honey
1/4 tsp Pumpkin Pie Spice
Dash of Sea Salt
Directions: Add all ingredients to a small bowl and mix well (your hands work best) and make sure the oil coats all the oats well. Place foil on a baking sheet and bake at 350 for about 5 min. I actually placed them directly on foil and tossed in the toaster oven and it worked like a charm!
Divide half of the topping between the two 8 oz mason jars. Divide the pie filling in between the two and top with remaining topping.
Serving and Storing
Because the filling only takes 5 minutes to make, I’d suggest toasting your topping ahead of time and then mixing up and assembling your jars just before you serve. The tricky part is that if you freeze them for too long, they are hard as a rock. If you don’t serve right away, they get soupy (but at least you have a spoon on hand!)
This recipe makes 2 servings with 225 calories, 6.4g fat, 3.5g fiber, 11.5g sugar (less than half of normal ice cream) and 18g protein. Plus, they pack the micronutrient profile of a side of veggies with 48% vitamin A, 18% calcium and 12% of your daily iron needs! Take that Ben & Jerry’s! How’s that for a Thanksgiving recipe? The team at HealingRadius definitely approves. As always, we wish you a healthy holiday, and most importantly, a healthy life!
Allyson Miller is a bookworm, history nerd and outdoor enthusiast who loves writing creative and informational content for SBT in Rock Hill, SC. Depending on the day, you can find her with her nose in historical documents, shopping for trendy exercise outfits or trying new cooking recipes. Allyson dreams that one day, engineers will figure out a way to build roller coasters sans the incline, ridding her of coasterphobia.