Happy Thanksgiving everyone! Jeff & I will be celebrating with back-to-back meals with our families today but I wanted to share another pumpkin recipe. After making such a large batch of fresh pumpkin I did some pumpkin recipe research. In the Great-Pumpkin-Recipe-Roundup I pinned a whole bunch of pumpkin recipe ideas and this was one of those.
I didn’t make too many adjustments to the original recipe. I actually added more pumpkin, so the consistency was more soft than solid and I was totally fine with that. If you’d like more of a cake ball type consistency you may want to reduce the pumpkin in my recipe by half.
I just had an amazing idea! If you have leftover pumpkin pie from Thanksgiving, I bet it would be an amazing ingredient to add to the date and nut mixture. Those would be real pumpkin pie balls. :)
Raw Pumpkin Balls Adapted from Hungry Healthy Girl
- 10 pitted medjool dates
- 1 cup raw pecan halves
- 1/2 cup raw pepitas
- 3/4 cup shredded unsweetened coconut
- 1 cup pumpkin puree
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- pinch of sea salt
Directions Makes 12-16 balls
- Remove pits from dates and process in food processor.
- Add remaining ingredients and process to combine.
- Roll into balls.
- Serve or store in a sealed container in the refrigerator.
- Enjoy! :)