DIY’s: Healthy Fall Snacks

By Ivy Duong, Social Media Manager

Pumpkin pie bar with its ingredients surrounding it. Photo by Ivy Duong

Pumpkin Pie Bar


  • 1 cup pitted dates
  • ½ cup cashews
  • 1 teaspoon cinnamon
  • ½ teaspoon pumpkin pie spice
  • ¼ cup pumpkin puree
  • Optional: pecans and cashews to garnish
  1. Place wax paper in a 8×8 baking pan.
  2. Combine all the ingredients in a food processor and process until given a smooth consistency. 
  3. Pour the processed batter into the pan.
  4. Press the batter down and smooth it out evenly with a wet spoon.
  5. Sprinkle it with pecans and cashews to garnish. Press them firmly down into the bar.
  6. Freeze for 2-3 hours or until solid.
  7. Cut into 8 bars.
  8. Store in the fridge or freezer to enjoy the entire season.
A glass of pumpkin pie yogurt. Photo by Ivy Duong

Pumpkin Pie Yogurt


  • ½ cup pumpkin puree
  • 1 cup greek yogurt
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ¼ teaspoon pumpkin pie spice
  • 1 tablespoon honey
  • 1 pinch salt
  • Optional: crushed cashews to garnish
  1. Stir all the ingredients until well combined.
  2. Sprinkle the crushed cashews to garnish.
Carrot cake smoothie. Photo by Ivy Duong

Carrot Cake Smoothie


  • 2 frozen banana
  • 1 carrots shredded
  • ½  cup milk
  • 1 tablespoon honey
  • ¼ teaspoon cinnamon
  • Optional: yogurt and cinnamon to garnish.
  1. Blend all the ingredients until it’s smooth and creamy.
  2. Pour into a glass and top it with a scoop of yogurt and a sprinkle of cinnamon.