A 5'3 Perspective


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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! Guilt Free Pumpkin PieIngredients

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

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