Pumpkin Whoopie Pies

pumpkin-whoopie-pie

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.

 

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