(gentle music) – Hi, friends, welcome to my channel. If you’re new here, my name is Alyssa. Today we have got a recipe
video that is dedicated to one of my favorite ingredients
of all time, pumpkin. I am a huge pumpkin fan. If you follow any of my
“What I Eat in a Day” videos, you know I use pumpkin pie spice in my matcha every single day. And it’s just as soon
as fall comes around, I am just so excited. So today we are gonna be making three different pumpkin recipes. We’re making a pumpkin pie
overnight quinoa recipe. We’re also gonna be making some chewy peanut butter pumpkin cookies, and we’re gonna be making
some pumpkin pie bars. So all of these recipes are up
on the blog for you already. If you’re interesting
in making any of them, you can find those links
right down below this video. Before we dive in, I would love for you to subscribe if you are not
yet part of our community. Just tap that red button
right below this video that says Subscribe, and
that will subscribe you. Otherwise, let’s go ahead and dive in. All right, so we’re gonna start with our pumpkin pie overnight quinoa. And we’re gonna add our pumpkin puree into a large bowl or glass. To that, you’re also gonna
add in some almond milk, a little bit of maple syrup for sweetness, and you’ll just whisk that together until it’s combined and smooth. Once you have that, you can
add in the dry ingredients, which is rolled oats, cooked quinoa, a scoop of protein
powder, which is optional, but I like that it adds
a little protein boost, chia seeds, and pumpkin pie spice. And again, you’ll use your
spoon, spatula, whatever to stir that together until everything is combined in the liquid and you have kind of a
batter type consistency. Then we will set this aside
for a good 15 to 20 minutes. You can leave it overnight if you want, and it will thicken up
beautifully like this. Once you are ready to serve
it, you can stir it together. If it’s a little bit too
thick for your liking, just stir in a little bit of almond milk, or you could also add in some
coconut yogurt if you wanted. And then you are good to go to just transfer it into
Mason jars for storage. I personally like making
these in Mason jars ’cause you can seal them and keep them in the fridge for later. And this recipe serves two people. And then for this recipe, you can actually add
these toppings directly into your Mason jar, and they won’t go bad ’cause we’re not using fresh fruit. So we’re gonna do a
scoop of almond butter, as well as some pumpkin
seeds, some coconut flakes, and I also sometimes like to do a little extra sprinkle
of pumpkin pie spice. Seal the lid on, pop
that baby in your fridge, and you’re ready to dig in and enjoy. This is honestly so good. It took me a couple times
to nail this recipe, but once I got it down, oh my gosh, one of the best breakfast recipes ever. You guys have to try it. And I know you love a
good meal prep recipe, so this is a good one. (gentle music) The next recipe that we’re gonna make are chewy peanut butter pumpkin cookies. We’re gonna start with a flax egg, as well as our pumpkin
puree, some peanut butter. If you’re allergic to peanut butter, you could also use another
nut or seed butter. Some maple syrup and some vanilla extract. Stir that all together until
it is creamy and smooth. Then you can add in your coconut sugar, baking soda, pumpkin pie
spice, and coconut flour, and stir that together until you have a gorgeous
little cookie dough. You could also stir in some
chocolate chips if you wanted, but I was keeping this nice
and simple and just as is. Once you have your batter ready, you can just scoop these cookies onto a parchment-lined baking sheet. I will link the cookie
scoop that I use down below. It is awesome for making
perfectly uniform cookies. And then using slightly wet hands, you can just flatten down your cookies, and that will just help them spread a little bit more evenly in the pan. And then I like to finish everything off with a little sprinkle of raw sugar. It just adds a nice little crackle on top and a little extra sweetness. Optional, but quite delicious. Then we are ready to pop
these beautiful cookies into the oven and bake them up until they are gorgeous and
golden brown and crackly. And they look like molasses cookies, but they are pumpkiny and peanut buttery and soft and crispy and
all (laughs) of the things that you love in a cookie,
and they are so, so good. (gentle music) And last but not least, we are
making our pumpkin pie bars. We’re gonna start with the base, which is going to be almond flour. You’re also gonna add in a nice,
generous pinch of sea salt, some melted coconut oil,
as well as a flax egg. Pulse that together in your food processor until it forms a dough. So this is my almond flour pie crust. Once you have the dough,
you can just transfer that into your parchment-lined baking pan. I use a square nine by nine pan here. And just use your fingers to press it down as evenly as you can. And really press firmly ’cause this is gonna
help compact everything and make sure that the
crust is not crumbly. If you need assistance with that, pushing, if you don’t feel like your
hands are strong enough, you can use a flat-bottomed
jar or glass to push it down. But either way, just push,
push, push, push, push. And once you have it into the
corners, you’re good to go. You can set it aside. You can pop the food processor
bowl right back on its base, and we’re gonna add in our pumpkin puree. We’re making the filling now. As well as some full-fat
coconut milk, coconut sugar, maple syrup, vanilla extract, pumpkin pie spice, one egg,
and a pinch of sea salt. And you will blend that
up in your food processor until it is smooth and creamy. If you are vegan, I would suggest trying my
vegan pumpkin pie filling, which I will link down below for you. Once you have it nice and smooth, you can transfer this into your crust. Just right on top, just pour it directly
out of the food processor and dump it right on top. And we’ll use our spatula to
just spread it evenly over, making sure that we get
everything into the corners, trying to get it as smooth as possible. Then you can just pop
this baby into your oven and bake it up like you do a pumpkin pie. Make sure to get the recipe on the blog to get the full cooking times
and everything like that. And then I definitely recommend
you let this cool completely before you cut into it. Just like pumpkin pie, this
really needs to settle and set. So be patient, let it cool. If you need to pop it in
the fridge, you can do that, but definitely don’t cut
into it while it’s warm because it won’t have solidified enough. And then you can just cut it into bars. And basically that’s it. I’m gonna show you my
favorite way to serve it because they are so good, and I also just wanna show
you what they look like. They honestly are like a little
bite of gooey pumpkin pie on top of a healthy almond flour crust. They are so frickin’ good. And then for serving, what
I love to do is top them with a little bit of coconut
yogurt or coconut whip on top, and then I do a sprinkle
of chopped pecans, a sprinkle of pumpkin pie spice, and it just takes it over the edge. It is the most decadent dessert. It’s also really healthy, so they are totally (laughs)
breakfast-friendly too. And they just taste so dang good. I hope you guys give this one a try. It is by far one of my
favorite fall recipes. And there you have it, my friends. I hope you enjoyed
today’s pumpkin recipes. Pumpkin is the best. I hope you love them. I can’t wait to see
which one you make first. If you do end up making any of them, please come back to this video and let us know what you think. As always, the recipes are up on the blog and ready to go for you with
instructions, ingredient lists, photos, more description,
everything like that. So you can find those links
right down below this video. Otherwise, I really, really
appreciate you taking the time out of your day to be here
and watch these videos. If you aren’t already
part of our community and you want to subscribe,
all you have to do is tap the red button
right below this video. Make sure to also hit the little bell because that will turn
on your notifications and make sure you never
miss another new video. Other than that, thank you so much. Have a fabulous rest of your day, and I’ll see you in the next video. Bye, guys! (gentle music)