This is a great healthy dessert alternative for Thanksgiving!  It’s from Autumn Calabrese’s Fixate cooking show, only available to watch on Beachbody On Demand.

SERVES: 9 (1 pie each)

Prep Time: 20 min.

Cooking Time: 31 min.

21-Day Fix Portion Fix Containers Per Serving: 1 1/2 yellow, 1/2 blue, 1 teaspoon

INGREDIENTS:

FOR COOKIES:

• 1 cup dry old-fashioned rolled oats, gluten-free
• ½ cup gluten-free all-purpose flour
• ½ tsp. ground cinnamon
• ¼ tsp. baking powder
• ¼ tsp. sea salt (or Himalayan salt)
• ¼ cup extra-virgin organic coconut oil
• ¼ cup coconut sugar
• 1 large egg
• ½ tsp. pure vanilla extract
• ½ cup chopped raw walnuts

FOR PUMPKIN FILLING:

• ¼ cup heavy whipping cream
• ½ tsp. unflavored gelatin (preferably from grass-fed cows)
• ½ cup 100% pure pumpkin puree
• 2 Tbsp. coconut sugar
• 1 pinch sea salt (or Himalayan salt)
• ¼ tsp. ground cinnamon
• ¼ tsp. ground ginger
• ¼ tsp. ground nutmeg
• 1 dash ground cloves
• ½ tsp. pure vanilla extract

Special Equipment: Parchment paper and Nonstick cooking spray

INSTRUCTIONS:

FOR COOKIES:

1. Preheat oven to 350º F.
2. Line baking sheet with parchment and lightly coat with spray.
3. Combine oats, flour, cinnamon, baking powder, and salt in a large bowl; mix well. Set aside.
4. Combine oil and sugar in a medium mixing bowl with a stand mixer (or electric mixer); beat until light and fluffy.
5. Add egg and extract; beat until well blended.
6. Gently fold in oat mixture using a spoon (or clean hands); mix until just blended.
7. Fold in walnuts; mix until just blended.
8. Spread 18 rounded Tbsp. of dough onto prepared baking sheet.
9. Bake 6 to 8 minutes, rotating baking sheet once halfway through, or until golden brown.
10. Cool cookies completely before filling (hot cookies will melt the cream filling).

FOR PUMPKIN FILLING:

1. While cookies are baking, combine cream and gelatin in a large mixing bowl; whisk to blend. Let stand for 5 minutes.
2. Add pumpkin, sugar, salt, cinnamon, ginger, nutmeg, cloves, and extract to cream mixture; whisk to blend.
3. Add pumpkin mixture to a large skillet. Bring to a gentle boil, over medium heat, stirring constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes, or until mixture has thickened slightly.
4. Place pumpkin mixture in heat-proof bowl, then place bowl in ice bath. Chill for 5 to 10 minutes, or until pumpkin mixture has set to the consistency of pudding.
5. Transfer pumpkin filling to a large resealable plastic bag. Refrigerate until it’s time to fill the pies.

FOR WHOOPIE PIES:

1. Snip off one corner of plastic bag (containing pumpkin filling) with a pair of scissors.
2. Pipe approx. 1 Tbsp. filling on the flat bottom of a cookie; press another cookie on top to form a sandwich. Continue with remaining cookies and filling until nine pies are complete.
3. Whoopie pies may be enjoyed immediately or refrigerated in an air-tight
   container for up to 4 days.