Say hey to your new favourite no-bake energy ball: Raw Pecan Pumpkin Pie Balls! These raw pumpkin pie balls require just a few ingredients, a few minutes in the blender and before you know it, you’ll have yourself a healthy snack that tastes like dessert!
Pecan Pumpkin Pie Balls Year Round!
I love pumpkin and pecan as ingredients, they work in so many great dishes and pecans are more or less candy, wouldn’t you say? As for pumpkin, it’s just the best and I don’t seen any need to limit it’s use to the Fall. No way, man! Pumpkin all year round, baby! These pecan pumpkin pie balls are an easy way to include pumpkin in our diet all year. Plus, pumpkin is high in antioxidants, vitamins, minerals and fibre but very low calorie, so why not eat it more often than just Thanksgiving?!
Pumpkin Puree In Everything
I typically use any left over pumpkin puree I’ve got kickin’ around to make overnight oats and obviously I top them with pecans because, ahem, did I mention the candy factor yet? I’ve got some left over pumpkin from this recipe, so it’s pumpkin pie overnight oats for breakfast this week!
What Canned Pumpkin To Use?
I use this lovely Farmer’s Market Organic Pumpkin for all my pumpkin recipes. The quality is really nice, it’s super smooth and full of flavour. You can buy it on Amazon but I’ve been able to find it at most major grocery stores. The colour, flavour and texture has been the best I’ve found, it’s bright orange, tastes great and is super smooth. I’ve bought the No Name canned pumpkin before and it’s terrible but E.D. Smith brand is pretty good if you can find that one.
Pecan Pumpkin Cinnamon Balls. Serve for breakfast or dessert after school snack.Ingredients
- 1 1/4 cups all purpose flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1/2 cup crushed pecans
- 1 egg beaten
- 3 Tablespoons buttermilk
- 1/4 cup canned pumpkin puree
- 1 Tablespoon melted butter
- 1/2 teaspoon vanilla
- Powdered sugar for dusting
- Vegetable oil for frying
- Mix well the flour, sugar, baking soda, baking powder, baking soda, cinnamon, nutmeg, allspice, salt and pecans in a large bowl.
- In a separate bowl, whisk together the beaten egg, buttermilk, pumpkin puree, melted butter and vanilla.
- Add the wet ingredients to the dry ingredients and stir until a sticky dough forms.
- Pour the oil into a large skillet for frying, about 2 inches deep. Heat the oil to about medium heat. You can test the oil by pouring a drop of water into the pan; if it sizzles across the top, it’s ready.
- With floured hands, roll the dough into small balls, about 1 1/2 inches in diameter. Drop the balls IMMEDIATELY into the oil. The balls should start to puff out on the bottom and turn a golden brown color. If the tops of the donuts aren’t covered with oil, flip the balls and fry for another 1 to 2 minutes. When they are cooked thoroughly, remove them from the frying pan and place them on a plate lined with paper towels.
- When they are still warm, but not hot, roll them in powdered sugar.
- They are best served fresh and warm.