The Healthiest Pumpkin Pie You’ll Ever Enjoy!

In Canada, Thanksgiving has come and gone. But that doesn’t mean it’s time to pack up the pumpkin puree! This dairy free, grain and gluten free, sugar free, vegan pumpkin pie will have you stocking up on cans of puree for months! As long as you have a food processor, this recipe is fool proof! Ingredients

Crust
1 1/2 cups almonds
2/3 cup raisins
1/4 cup shredded coconut
2 t water

Filling
2 cups pumpkin puree (NOT pumpkin pie filling – loads of added sugar in those cans)
3/4 cup pitted dates
5 T almond milk
1 t cinnamon
1 t vanilla
1/2 t ginger
1/4 t nutmeg
1/2 t cloves
4 T melted coconut oil

Directions

Start by making the crust. Add all of the ingredients into a food processor and blend until the mixture becomes sticky. You’ll want to ensure that there are no large pieces left. Using a spring form pan or a pie dish, press the crust firmly into the bottom. Take your time to make it even and thoroughly flattened.

Next, combine all of the filling ingredients, with the exception of the melted coconut oil, in your food processor. Once a uniform filling is achieved, add the coconut oil and blend until well combined. Spread the filling into crust. Chill for at least 6 hours.

If you use a sharp knife and allow the filling to set in the fridge you should have no problem serving this dish in perfect slices. Don’t tell people that this recipe is healthy – they will never even suspect it. It can be our little secret!

Happy WIAW!

xo Lauren

No Bake Pumpkin Bites

I am really sharing this recipe at an odd time of the year. Pumpkin season has long passed, but I just couldn’t resist bringing it back to make these tiny, tasty treats. Luckily, pumpkin puree is quite easy to find year round at most natural food stores so you can make these no bake pumpkin bites too! Oh and they are healthy – not that you could tell by tasting them.

No Bake Pumpkin Bites

Recipe from: Cara’s Cravings

Ingredients

Crust:
1 lightly packed cup cooking dates
2/3 cup raw pecan (or walnut) halves
1/2 tsp ground cinnamon

Filling:

2 tbsp coconut butter (not oil) at room temperature
1/2 cup 100% cooked pumpkin puree at room temperature
2 Tbsp pure maple syrup, preferably grade B
1/2 tsp pure vanilla extract
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Directions

1. In a food processor, combine nuts, dates and cinnamon. You may want to put the dates in first and pulse a bit to chop them. Process until mixture becomes crumbly which should take about a minute. Remove from food processor.
2. In a bowl, combine coconut butter and pumpkin puree. Make sure that both are at room temperature – if not the coconut butter will become too solid and will not mix well. If this happens, microwave the mixture for no more than 20 seconds.
3. Add the remaining ingredients to the pumpkin and coconut butter mixture and stir until it is very smooth.
4. Divide the crust evenly among 12 cups of a mini muffin tin.
5. Using a wet finger press the crust into the tin and make an indentation in each.
6. Fill each indentation with the pumpkin filling.
7. Place the muffin tin in the fridge for at least two hours or until firm.

Just a warning. These little bites are extremely stubborn to remove from the muffin tin. I found the best method to coerce them out was to use a toothpick to loosen them around the outer edge, then pop them out. As long as they are firm they will not fall apart.

Store in an air tight container in the refrigerator.

Happy [no] baking!

xo Lauren