Pumpkin chocolate chip energy balls anyone? YES PLEASE!
These literally take about 10 minutes to make, they contain 5 ingredients that you are likely to have in your cupboard this time of year. If you are unsure on where to get pumpkin puree (UK Folk) we found it in the world food isle of tesco.
This makes about 16 energy balls that you can either keep in the fridge or freeze them to enjoy in the future. Don’t you just love it when you fancy something sweet and then remember you have something tucked away in the freezer.
100g Pumpkin Puree
100g Peanut Butter
150g Maple Syrup
100g Dark Chocolate Chips
Line a baking tray with parchement paper
Combine all ingredients together in a large mixing bowl and stir until mixed through (you may find you need to use your hands)
Roll into balls
Place on the lined baking tray
Place in the frige for an hour
Store in an airtight container and keep them refregirated for up to a week (if they last that long).
Last year we saw so many posts about pumpkin pie (thanks American friends) it got us intrigued to see what all the fuss was about so of course we had to make one. Many of the recipes stated that you had to use pumpkin puree so we knew right away we would be making a trip to the world foods isle in the supermarket.
Thankfully we managed to find some pumpkin puree in the American section of the world foods isle (we did buy it back in September as we didn’t want to risk them selling out). So after researching lots of different recipes we decided to re-create our own using lots of tips and tricks we had found along the way.
Now we didn’t really know what to expect from our pumpkin pie but we were so excited to try the first bite to see if it was delicious or repulsive. We were pleasantly surprised with how delicious it tasted however we must say it is incredibly sweet so after one slice you have had more than enough which is probably a good thing!
1 tin pumpkin puree
1 tin condensed milk
150g coconut or brown sugar
500g Shortcrust pastry homemade or shop brought
Pre heat the oven to 180oc
We were lazy this time and decided to shop buy the pastry but you can always Find an easy to follow pastry recipe online if you want to make it yourself
Roll out the pastry using a rolling pin
Place the pastry into the baking tin
Line with parchment paper and fill with baking beans
Bake in the oven for 15 minutes
Remove the parchment paper and bake for a further 10 minutes
Remove from the oven and set aside
Pour the pumpkin puree into a large mixing bowl
Add the condensed milk and stir until combined
whisk the eggs in a separate bowl and then add them to the mixture
Pour the mixture into the pastry
Cut out leaf shapes with the pastry scraps and place them on top of the pie
Place in the oven and cook for 35 minutes