Healthified Pumpkin Pie

Happy early Thanksgiving!!

Since I cannot eat the typical Thanksgiving foods, I love to make my own versions of traditional dishes!  And what is a more traditional Thanksgiving dessert than pumpkin pie?  This is a gluten, dairy, soy, and refined sugar-free pumpkin pie!  It’s also raw and vegan.  The ramekin in the picture on the left holds just the crust while the one on the right has a full pie to show you the two steps!

FullSizeRender (19)

First, the pie crust: You’ll need……

  • 2 Tablespoon unsweetened coconut shreds (They help thicken the crust, but the coconut flavor can’t be tasted in the pie)
  • 1/4 cup almonds
  • 1/4 cup pecans (Any type of nut works, but if you have a nut allergy, oats or more coconut shreds work too!)
  • 10 large Medjool dates, pitted
  • pinch of salt
  • 2 teaspoons water
  • 1/4 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice

Add all the ingredients in a food processor and mix until everything is thoroughly blended together.  Add more water if necessary in order to get a soft consistency, but make sure it is not liquid-y.  Press the crust into the bottom of a ceramic dash.  (I used individual dishes to make mini pies!  You could also use muffin tins if you want the pies to be even smaller )

Next, the filling…

  • 6 Tablespoons (a little more than 1/3 cup) pumpkin puree
  • 2 teaspoons almond milk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 small frozen banana, sliced
  • 2 Tablespoons coconut sugar

Place all the ingredients in the food processor and once they are completely combined, pour over the pie crust.  Freeze the pie so that it can fully set before serving!

Fun Foodie Fact: Pumpkin is full of Vitamin A, which boosts immunity and helps keep vision sharp!

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