Sweet Fall Treats

Sweet Fall Treats

I am a fan of sunshine and warm weather (i.e. summer). After living in L.A. for almost 2 decades I got spoiled with perfect temperatures all year long, especially in the winter. I’ve been back on the east coast for almost 9 years now and tend to sulk when summer ends and autumn begins.

This year I promised myself I would embrace the change of season and enjoy it like I did when I was a child growing up in New Jersey. My home is completely decorated for fall inside and out. I’ve even brought out my bag of hats, gloves and scarves from the back of the closet. I am ready for this!

I have also gone into my bag of recipes and pulled out some sweet and healthy fall recipes to help you get in the autumn mood. Ok… so, they were actually to help ME get in the mood for raking leaves and shivering but, I thought I’d share them with you too.

Each pumpkin inspired recipe is less than 300 calories and is relatively low carb.

While you are enjoying these sweet fall treats, I’ll be in my yard jumping into a pile of leaves.



Pumpkin Pie Chia Pudding

(1 SERVING = 295 calories)

¼ cup chia seeds
¼ cup coconut milk
¼ cup almond milk
¼ cup pumpkin purée, unsweetened
½ tsp McCormick pumpkin pie spice
1 tbsp. powdered sweetener (Splenda or Swerve)
5-10 drops Stevia extract


Combine the chia seeds, coconut milk, almond milk, pumpkin puree, pumpkin pie spice, Swerve and stevia. *If you prefer a smoother texture, use ground chia seeds

Mix and transfer into a jar or bowl.

Let it sit for at least 10-15 minutes, ideally overnight in the fridge.





Pumpkin Pie Smoothie

(1 SERVING = 290 calories)

1⁄4 cup pumpkin purée, unsweetened
¼ cup almond milk, unsweetened
½ tsp McCormick pumpkin pie spice
1 scoop Vanilla whey protein powder or egg white powder
¼ cup coconut milk
2-3 drops liquid stevia


Place all the ingredients into a blender and pulse until smooth.



Pumpkin Pancakes

(2 PANCAKES = 270 calories)

1 cup Almond Meal
2 large Eggs
1/4 cup Pumpkin Puree
1/4 cup Sour Cream
2 tbsp. Butter
1 tsp. Pumpkin Pie Spice
1 tsp. Baking powder
1/4 tsp. Salt


Mix the eggs, pumpkin puree, sour cream and butter together.

Mix the almond meal, pumpkin pie spice, baking powder and salt together.

Slowly add wet ingredients to dry ingredients to get a smooth consistency. There will be some clumps in there.

Put a pan on medium heat. Use butter to grease the pan. Pour pancake batter into the pan and cook until bubbles appear on the top. Flip pancakes and cook on the other side until browned.

Serve with sugar free maple syrup