Guilt-Free Pumpkin Pie!

November 18, 2015

As the holiday season is coming to a rise, it also means pie season! It is so great that families can come together, share memories and of course, eat delicious foods. The only downfall to this time of year is staying consistent, especially if you are trying to lose weight.

 

Fortuneately, you do not need to leave the dinner table feeling stuffed and lethargic! By simply finding healthy recipes with little added refined sugars and fats, you will be able to stay on track and still indulge. This tasty pumpkin pie is dairy and gluten free, and is bake-free! It will have you feeling full, but never guilty. This recipe is inspired by the Minimalist Baker, but has just a few tweaks to make it refined-free! Introduce this recipe to your family for an all-time new and healthy tradition!

 

Ingredients:

 

Crust:

2 cups pitted dates

2 cups pecans

1/4 cup gluten free oats

1/2 tsp pumpkin pie spice

 

Pumpkin Filling:

1 cup organic pumpkin puree

3 1/2 Tbsp cornstartch

1/3 cup maple syrup

1/2 tsp pumpkin pie spice

1 2/3 cup unsweetended almond milk (or non-dairy milk of choice)

1/2 Tsp vanilla extract

 

Coconut Whipped Cream (not shown):

1 13.5 ounce can coconut cream chilled overnight

1 Tbsp. agave syrup or maple syrup

1/2 tsp. vanilla extract

 

Directions:

 

1. First, we will start with the filling. In a saucepan add the pumpkin pie spice and cornstarch. stir until it's combined. Next, add the pumpkin pie puree and mix until combined. Add in the agave syrup and whisk together. Lastly, add the milk and whisk until combined.

2. Turn your burner on medium heat and keep stirring until the mixture becomes a thick substance. Stir consistently, so that the mixture does not stick to the pan. Reduce to a lower heat when needed. Once the mixture becomes thick, remove from heat and add the vanilla. Then, remove the mixture from the heat and let sit for 5-10 minutes. Transfer to a bowl and place in freezer for a few hours or in the refrigerator overnight. Be sure to cover the mixture with a plastic wrap and have it touch the mixture, so a film does not form on top.

3. Next, we will make the crust. In a blender or food processor, add the dates and pulse until it forms a ball or small bits. Remove from the food processor and add the nuts, pumpkin spice and pats. Pulse until it becomes a complete meal mixture. Then, add back the dates and blend everything together until the dough gets formed.

4. Transfer the crust mixture to a glass baking dish and press until it is flattened in the dish making a crust. Be sure there are no cracks. Once the filling is chilled, add the filling on top of the crust to finish the pie.

5. Take your coconut cream (that had been chilled overnight) and pour your cream into a bowl. Beat the cream using a mixer. Once it becomes whipped-like, add your agave/maple syrup and vanilla extract. Mix until everything is combined. Cover and keep refigerated for when you eat your pie.

6. Keep your pie refrigerated for a nice chilled taste when you are ready to eat it.

 

 

 

 

 

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I am a Certified Personal Trainer and Nurition Health Coach dedicated to helping people live a happier and healthier life! Here you will find plant-based recipes, health tips, fitness exercises and more!

Lydia Halbert

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