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Layer 8Cinnamon Pumpkin Pancakes

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What You Need:

  • 1/2 cup pumpkin puree
  • 2 eggs
  • 1/4 tsp cinnamon (plus some extra to sprinkle on top)
  • 1/4 tsp ginger
  • 1/4 tsp liquid stevia (less or more depending on your liking)
How to make it:

  1. Preheat oven to 400 degrees
  2. Line cookie sheet with parchment paper
  3. Mix all ingredients in a bowl
  4. With spoon, spread batter out into 6-8 little pancakes on parchment
  5. When oven is finished preheating, place cookie sheet with batter in the oven for approximately 20 minutes
  6. After 20 minutes, take out, let pancakes cook and use a spatula to remove them from parchment paper
  7. Stack ’em up, sprinkle with cinnamon or any other toppings, and enjoy!

Layer 8Pumpkin Bread

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What You Need:

  • 1 1/2 cups almond flour
  • 1/4 cup coconut flour
  • 1 cup pumpkin puree
  • 1/2 cup unsweetened applesauce
  • 1/3 cup water
  • 2 eggs
  • 3 tbsp coconut oil
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1 tsp lemon juice
  • 1 tsp vanilla
How to make it:

  1. Preheat oven to 350 degrees
  2. Grease 9×4 loaf pan
  3. Whisk together almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice in large bowl
  4. In another bowl, whisk together pumpkin puree, lemon juice, applesauce, water, coconut oil, eggs, and vanilla
  5. Slowly add flour mixture to pumpkin mixture, stir until blended
  6. Pour batter into loaf pan and bake 50-60 minutes, or until toothpick inserted in center comes out clean



Layer 8Grain-Free Pumpkin Pie

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What You Need:

  • 1 cup almond flour
  • 3 tbsp coconut oil
  • 15 oz canned pumpkin or approx. 2 cups of homemade pureed pumpkin with excess liquid drained
  • 4 eggs
  • 1/2 tsp cinnamon
  • 1 tsp liquid Stevia
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla
  • Coconut or almond milk to thin (no more than about 1/2 cup)
How to make it:

  1. Preheat oven to 325 degrees
  2. Mix almond flour, coconut oil, cinnamon, and 1 egg together by hand in a medium sized bowl
  3. Press mixture to form crust into bottom and sides of pie pan
  4. Bake 10-15 minutes (remove crust as it begins to brown)
  5. Combine pumpkin, 3 eggs, stevia, pumpkin pie spice, and vanilla and mix using an immersion blender. If you don’t have one of these, use a regular blender or food processor. It should be smooth and spreadable, but not really pourable.
  6. Add coconut or almond milk if needed to thin slightly
  7. Pour/smooth the filling over the crust
  8. Bake for about an hour or until center is no longer jiggly (will set more as it cools)

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