Time has flown by! I completely forgot to post the recipe I teased you all about a couple weeks ago. Before I knew it, Thanksgiving has caught up with me.
Thanksgiving Countdown: 5 days
Eeek! Time sure does fly. Before we know it, we’ll be popping off firecrackers and watching the Times Square Ball drop for the start of 2012.
Thanksgiving is never complete, however, without Pumpkin Pie. You can try and substitute bread pudding, chocolate souffles, or fruit crumbles, but it’s just not the same.
Pumpkin Pie is the ultimate dessert. It’s always been my favorite. When I stopped eating sugar, pumpkin pie was the one thing I missed. For my first couple years without sugar, the sweet creamy spicy filling and flaky crust was nowhere near my lips.
Until this came.
~The pie is dairy-free, gluten-free, grain-free, soy-free, peanut-free, and, of course, sugar-free!
- 2 cups pecan meal (make your own by finely grinding pecans in a food processor)
- 4 large dates
- 1 teaspoon cinnamon
- 1/2 teaspoon vanilla
- 2 Tablespoons water
- pinch salt
Blend dates in a strong blender or food processor until smooth. Add the rest of the ingredients and combine until well-mixed. Lightly grease a 9-inch pie pan and press the mixture evenly to the bottom and sides. Bake at 375* for 10-15 minutes or until browned.
- 1 can (15 oz.) pumpkin
- 1 tsp cinnamon, 1/2 tsp ground ginger, 1/4 tsp cloves, 1/4 tsp nutmeg (or 2 teaspoons pumpkin pie spice)
- 2 eggs
- 1 12 oz. can full fat coconut milk (too lessen the calories, substitute up to 3/4 of the coconut milk with almond milk)
Combine the pumpkin, eggs, milk, sweetener (if using) and spices and beat until combined and smooth. Pour mix into crust and bake, uncovered, at 400* for 10 minutes. Then cover with foil and bake at 350* for 40 minutes, or until a toothpick comes out clean.
*Sweetener ideas: When I make this for myself, I leave sweeteners out. When baking for others, I suggest adding a sweetener. The following are some options. 1. Blend five dates (or more depending on your sweet tooth) with the milk until completely smooth. Then use the milk as specified above. 2. Use 1/2 teaspoon white stevia powder or liquid stevia drops.
Serve with Cinnamon Whipped Cream as a truly decadent Thanksgiving dessert.
- Pumpkin: One cup of pumpkin has 7 grams fiber, 2650 IU Vitamin A, 564 mg potassium. It also boasts a truckload of antioxidants like Alpha-carotene and Beta-carotene.
- Pecans: They help boost your immune system, reduce LDL cholesterol, and protect against Breast Cancer because of the high levels of oleic acid. It contains vitamin E, calcium, magnesium, potassium, zinc and fiber, as well as antioxidants.
- Cinnamon: Studies have shown that it can help lower LDL cholesterol, help regulate blood sugar levels, has anti-clotting effect on blood, and it can boost cognitive function and memory.
THOUGHT-PROVOKING, MIND-PRODDING QUESTION OF THE DAY:
What are you planning for Thanksgiving?
Are you cooking? What’s your meal plan? Spending time with family?