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Thinking of the title for this first section, all I could think/sing was “Tradition” from Fiddler on the Roof…which then brought back a flood of old choreography from my college production and memories of my hot college boyfriend (now husband) playing Perchick. But that’s beside the point. The actual point is that at this time of year there are so many wonderful family traditions, and, unfortunately, some unhealthy food traditions.
One of the big Thanksgiving traditions is, of course, pumpkin pie, and it is honestly one of my favorites, but, wow, it is packed with sugar! I did a little research on a certain chain grocery store’s website and found that their bakery’s pumpkin pie contains 29 grams of sugar for a 4 ounce slice! Not only that, but the ingredients list was a cornucopia (see what I did there?) of artificial flavorings, science-y words I can’t pronounce, and, everyone’s favorite, high fructose corn syrup. Pumpkin pie may be tradition, but that tradition shouldn’t include mood swings and anxiety brought on by imbalanced blood sugar.
That doesn’t mean you can’t have your *pie* and eat it, too, because I have the solution! What I have is a vegan, no bake (can it get any easier?!), refined sugar free, and gluten free pumpkin pie. It is simple, sweet, spiced, and the main ingredient is *surprise* pumpkin, so it’s basically a vegetable side 😉 I hope you shake up the tradition of sugar crashes and bring this delicious pie to the Thanksgiving table!
No Bake Pumpkin Pie
Makes one standard 9 inch pie.
For the crust:
- 1/2 cup of halved walnuts
- 1/3 cup of coconut oil, melted
- 4 pitted Medjool dates
- 1 tsp cinnamon
- Pinch of salt
For the filling:
- 2 cups of pumpkin puree
- 1/2 cup of coconut flour
- 1/2 cup of full fat coconut milk
- 1/2 cup of maple syrup
- 1/4 cup of coconut sugar
- 1.5 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp allspice
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
For the crust:
- Grease a 9 inch pie pan
- Combine all ingredients in a food processor (psst…great Christmas gift 😉 ) or blender
- Pulse until combined, mixture should be balled up and sticky
- Press out in prepared pan, it will be thin
- Place in freezer while you prepare the filling
For the filling:
- Combine all ingredients in a medium mixing bowl
- Beat together until smooth
- Spread filling into chilled pie crust
- Cover and let chill overnight
- Slice and serve cold with whipped cream, if desired
- I should mention here that I attempted whipped cream with coconut milk (probably would have been better with coconut cream), but it did not turn out, so it was more of a delicious drizzle!
And if you need some ideas for healthy side dishes this Thanksgiving, I’ve got you covered with Roasted Potatoes, Creamy Whole30 Mashed Potatoes, and Crispy Brussels Sprouts! I wish I could have done a turkey recipe this year, but due to our move to Texas, I just didn’t have the time; however, you can use the same recipe from my Roasted Chicken with Carrots and simply adjust the time and temperature for your turkey (about 15 minutes per pound at 325 F).
Turn traditional pumpkin pie healthier, have a happy Thanksgiving…and enjoy your pinch of crazy!