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What would Thanksgiving (or fall!) Be without some pumpkin? Whether it’s one spicy pumpkin latte or pumpkin pie, the taste and smell of pumpkin are the perfect accompaniments to cool fall weather.
In the past, I was never a big fan of pumpkin pie. But in the last two years, I’ve fallen in love with the combination of coconut and pumpkin together. So I decided to create a pumpkin pie recipe that uses these flavors. It came out great!
A better pumpkin pie
If your family considers pumpkin pie as part of the Thanksgiving party, consider this healthier option this year! It has the same flavors as the traditional pumpkin pie, but can accommodate those that avoid dairy and gluten.
By the bark
I have one almond flour cake crust recipe which I use for most of my cakes. It’s a pressure cake crust instead of a drop-down crust, which is actually much easier to use. You must pre-cook the crust for about 10 minutes before pouring the filling into it.
For the Stuffing
I don’t use a lot of refined sweeteners like white sugar or corn syrup. So in this pumpkin pie, I use honey or maple syrup. Just beat it with pumpkin puree, eggs and spices, and the filling is ready! I do my own spice pumpkin pie, so it’s always on hand.
Some of my kids claim that pumpkin pie just can’t be eaten without cream. If you agree, I recommend you do yours. This way, you avoid all the mysterious ingredients from the versions bought in the store. It’s also very easy and quick to make (as long as you have an electric mixer!).
Just add cream to a bowl and beat with a hand mixer or stand mixer on high speed until fluffy. I like to add a little vanilla extract to mine. You can also add a little honey or maple syrup while it is christened to make it sweet.
If you don’t make dairy, you can make whipped coconut cream. In fact, even if you eat dairy, I recommend coconut cream. This coconut / pumpkin combination is so tasty.
More Thanksgiving Favorites
We have many other Thanksgiving recipes that we have modified to suit our lifestyle. In fact, me wrote an entire post about it. It includes everything from snacks to accompaniments, to additional dessert ideas. I also wrote step-by-step instructions for putting it all together and included a printable to hang in the fridge while you work.
Recipe for pumpkin pie without cereals
A gluten-free (and optional dairy) version of the classic pumpkin pie. Get all the pumpkin flavor just with real food ingredients. It even uses natural sweeteners!
Lightly grease a 9-inch pan with coconut oil.
Prepare the cake crust according to the instructions in the cake crust recipe.
While the cake crust is baking, use the cake crust bowl (no need for extra dishes!) To combine all of the filling ingredients except coconut milk.
Preheat oven to 325 ° F.
Use a dipping mixer or food processor and mix the pumpkin filling well. A hand mixer won’t make it that soft! The filling of the cake should be soft and spreadable.
Add a small amount of coconut milk if necessary to lose some weight.
Place the filling on the cooked crust and smooth and bake for about an hour or until the center no longer moves. It will be put on more as it cools.
Top with coconut cream or whipped cream and chopped pecans.
The above recipe can be duplicated to fit in a 9×13 baking dish.
Feel free to adjust the spice and sweetness levels to your family’s taste! You can also substitute stevia, but honey helps keep the cake better.
Service: 1slice (1/8 of cake) | Calories: 238kcal | Carbohydrates: 18.2g | Protein: 7.3g | Fat: 16.6g | Saturated fat: 6.6g | Cholesterol: 82mg | Sodium: 35mg | Fiber: 4.1g | Sugar: 11.8g
I saw these pumpkin bars the other day and he reminded me of a recipe a friend was telling me about. She says her husband’s family didn’t like the cake crust, so they grew up eating a crustless pumpkin pie that looked more like a bar. Maybe I’ll do some experimentation …
What are your favorite Thanksgiving desserts? Any other recipes you want healthy versions of? Tell me below!