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pumpkin pie“Tis the season to dive into the pumpkin pies!  One week from tomorrow and I cannot wait 🙂

Since I eat gluten-free, I make my pies without the crust.  And guess what?!  It is JUST as good and WAY lighter on the calories! In fact, most of the “bad” stuff in the pie is in the crust!

Now, I am not saying not to enjoy your pie this Thanksgiving, but if you do want a healthier option here are a few…

 

CRUSTLESS PUMPKIN PIE

1 (14oz) can pure organic pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
2 organic eggs
1/4 cup raw honey
3/4 cup coconut milk

* Preheat oven to 350 degrees.
* In a mixing bowl, whisk pie filling ingredients together until smooth. Pour into pie plate rubbed with coconut oil.
* Bake for 50 minutes. Remove to a rack to cool completely.
* Optional: Top with Cinnamon Roasted Nuts and a spoonful of homemade whipped cream

CINNAMON ROASTED NUTS

Small batch:

1 lb. raw walnuts or pecans
1/2 tsp. cinnamon
1 Tablespoons raw honey (optional)

* Preheat oven to 350 degrees.
* In a small saucepan heat honey and cinnamon until melted.
* In a mixing bowl, pour honey and cinnamon over the nuts and mix well to coat.
* Spread the nuts on parchment paper lined baking sheet.
* Toast for 20 minutes until they begin to brown slightly.
* Remove from the oven; allow nuts to cool and dry. Store in an air tight container.

WHOLE WHEAT CRUST PUMPKIN PIE

http://www.pinterest.com/pin/108297566015739055/http://www.teambeachbody.com/teambeachbodyblog/nutrition/pumpkin-pie-whole-wheat-crust?ICID=CT_BLOG_PUMPKIN_PIE

PALEO PUMPKIN PIE

http://www.pinterest.com/pin/108297566015739055/

Enjoy!

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