This is yet another recipe to add to your healthy Thanksgiving recipes collection!
With the holidays here, it’s important that we show up to family and friend functions with our own, delicious, conscious food.
And so, here’s another healthy holiday recipe for you – Vegan Pumpkin Pie.
I’ve been traveling with my own food for the holidays (and for all family meals) for years and years.
It’s just part of the deal when you’re eating consciously and for your highest health.
Having your own food means you won’t eat something that messes with your body-mind, and over time, your family/friends will begin to realize that you’ve been on to something THIS WHOLE TIME.
Vegan, Crustless Pumpkin Pie – Must Make 1 Day Before Needed
- 1 can organic pumpkin
- 1 T Pumpkin Spice protein by Purium or organic pumpkin spice
- 1 T organic cinnamon
- ½ t organic sea salt
- ½ t baking powder
- ½ c Bob’s Red Mill Paleo baking flour
- 1/2 c Just Like Sugar Brown or this brown sugar replacement – which I have not tried
- 1 c unsweetened vanilla hemp milk
- 1 T organic ground flaxmeal
- 2 t organic vanilla extract
Preheat oven to 400. Use organic coconut oil (glass jar only!) to coat a pie pan. Mix dry ingredients in one bowl, wet ingredients into another. Then add wet to dry, stirring well. Pour into pie pan. Bake 38 minutes. Remove and it will still be jiggly in the middle. Do not touch! 🙂 Let cool, for approximately 1 hour. Then place in fridge for 6 hours / overnight before eating. Then, enjoy! Top with coconut whip.
Coconut Whip
1 can organic coconut cream, full fat. For additional back-up support, have at least 1/4c organic coconut milk nearby if you want to thin out your whip (I don’t, but you may want too – the creamier the better for me!). Have this in the fridge overnight or in the freezer for a few hours before you need it.
1/3 c organic Erythritol or any other non-sugar sweetener of your choice, although I recommend not using Stevia due to the aftertaste.
Using a Kitchen-Aid or electric mixer, pour the coconut cream into the bowl. Once all of that is out, you can splash in a bit (up to 1 T) of the coconut water. Begin to mix on high with the mixer. After a couple of minutes of this – while still mixing – add in the sweetener. Do this for several more minutes until the topping is thick and creamy.
Place in a sealed container and place it in the fridge for 30 minutes minimum or in the freezer for faster cool-whipping. Now, you have cool-whip you can eat. You can keep it in the fridge after that. Keeps for up to 1 week.
Be sure to bless your pie and offer up a prayer of gratitude for the day!
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