Healthy Pumpkin Pie
I cannot believe it’s already Thanksgiving, I’m seriously in shock. I feel like I just got back from Costa Rica (oh wait, I did!) and now I’m back, barely aware that it’s Thanksgiving, and I swear every single store has skipped Thanksgiving completely and dove right into Christmas.
Warning: Do not go to any major cities to do your grocery shopping. I have a permanent headache after my last grocery trip (or well, really the past few times I’ve gone yesterday and today…I guess I keep forgetting there’s a reason why it’s soooo busy). I did take some time to be thankful this week for all of the beautiful blessings in my life, so if you haven’t read that post, go check it out here :).
Luckily I was able to get all the things I needed to whip up a quick Healthy Pumpkin Pie. Now, as you all know, I normally do raw and/or vegan desserts, like my Cherry Lavender Cheesecake, Raw Cranberry Cheesecake, Vanilla & Berry Cheesecake, and green tea ice cream. Hmm… do I like cheesecakes or what? I may have a little problem. For Thanksgiving, I figured I’d have to make a pumpkin pie because I knew I could put a healthy spin on it, and it turned out AMAZING!
I mean honestly, how good does that look!! Check me out on Snap (NikkiRSharp) to see some real time of me trying not to eat the whole thing lol
While it’s not vegan-friendly, it is very healthy, so it’s perfect for family gatherings if you are trying to keep the dessert calories at a minimum. This bad boy IS gluten free and dairy free and uses only high quality ingredients, all of which will not have you feeling any sort of guilt. Rest assured that you can still have your cake and eat it too, and feel great while doing it.
Here’s what you will need for the crust: almond flour or meal, 1 egg, and 1 tablespoon coconut oil. I then added a dash of honey into the mixture so it was a tad sweet, yet not too much, along with a tiny drop of vanilla. Those last two are optional though and definitely not really needed. I made this recipe up along the way so I was playing with what would be good in the crust and the great thing is that you really add anything you choose.
The actual pie consists of deliciousness which is pumpkin puree, coconut milk, honey, eggs, vanilla, and I opted to add in some turmeric and black pepper and maca powder. I know, I know, sounds a bit strange, just trust me that when you can throw in superfood powders without it changing the taste- do it! The turmeric is anti-inflammatory, contains vitamin C, E, magnesium, and improves digestions. The black pepper is mixed in, as the body cannot properly digest turmeric without black pepper. Strange but true. Anyways, there is not a ton of pepper in there, so you won’t even taste it. Plus, black pepper helps to aid in digestion, prevents gas and bloating, and helps to excrete toxins. Now those are some great benefits to have, especially if you will be eating a full meal on Thanksgiving!
This recipe is pretty easy to whip up. The hardest part will be allowing the pie to chill in the fridge to set and not devouring it after you take it out of the oven.
To make the coconut whipped cream, place a can of full-fat coconut milk into the fridge overnight. This is very important that it’s full fat, otherwise it will not harden. The following morning, take it out and flip it over. Open the can from the bottom and drain the liquid (you can always save it for a smoothie!) then remove the coconut cream and add it to a bowl along with a dash of vanilla and squeeze of honey or agave. Use a hand help mixer/beater, or add into your food processor or blender on the lowest setting until peaks for. Add to a sandwich bag, cut the tip off and pipe onto the pie. Top with additional cinnamon.
With Love, N xx
PS I’ll be doing a post-Thanksgiving detox CHALLENGE starting this weekend, so if you find yourself over-indulging a bit tomorrow, or even if you just want to start December off on a clean foot, join me!
- 2 cups almond meal/flour
- 1 egg
- 1 tablespoon coconut oil
- 1 tablespoon honey or agave (optional)
- ¼ teaspoon vanilla extract (optional)
- 1 can organic pumpkin puree
- ½ cup full fat coconut milk
- ¼ - ½ cup honey or agave
- 3 eggs
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon turmeric (optional)
- ¼ teaspoon black pepper (optional)
- ¼ teaspoon maca (optional)
- 1 can full fat whipped cream, refrigerated overnight
- Dash of honey
- 1 tsp vanilla extract
- Preheat oven to 350F.
- Mix all crust ingredients together in a food processor until fully combined. Press mixture into a pie dish, making sure it's even. Bake 10 minutes.
- Mix all pie ingredients, lightly blending or pulsing. This step is important so you do not whip the eggs. (I personally mixed it on level 2 on my Vitamix.) Alternatively, you could blend the pumpkin, coconut milk, vanilla, honey, and spices, then lightly beat in the eggs.
- Add to your pie dish and bake around 40 minutes. The center most likely will not be fully set at this point, don't worry.
- Place in the fridge for about an hour to set. Then remove and bring to room temperature when serving.
- To make coconut whipped cream, see blog post for directions 🙂