A couple of weekends ago was Thanksgiving in Canada. It’s a wonderful holiday where we celebrate and give thanks for all we have been blessed with. I hosted dinner this year. For dessert, I wanted to make pumpkin pie, but a healthy version that is void of refined sugars and processed fillings.
Enter the Mirror Friendly Pumpkin Pie…
This healthy version of pumpkin pie is raw, gluten free, and contains no processed sugars. I assure you, however, it is full of flavor and everyone will enjoy it. And with Halloween round the corner, you can throw it in one more time.
The following ingredients were used to make the pumpkin pie (approx 12 servings):
– 280g almonds
– 175g dates, pitted
– 1/2 teaspoon Himalayan salt
– 5ml coconut oil, melted
– 400g sweet potato (you can substitute with pumpkin or butternut squash or 1 can of natural pumpkin)
– 150g soaked dates, pitted
– 2 teaspoons pumpkin pie spice
– 75ml coconut oil, melted
– 1/4 teaspoon vanilla powder
– 125ml cup water
– 1 teaspoon fresh ginger, peeled
– 1 teaspoon Xanthum gum or sunflower lecithin
– 1/4 teaspoon Himalayan salt
Step by step instructions in preparing the Mirror Friendly Pumpkin Pie:
1) Add crust ingredients (except coconut oil) to a food processor and process until well incorporated.
2) Rub coconut oil onto pie plate so crust doesn’t stick.
3) Pour crust ingredients into pie plate and distribute evenly. Place in freezer to set for 10 minutes.
4) Blend filling ingredients in high speed blender.
5) Pour into crust and place back in freezer to set for another 30 minutes.
Et voila! So simple yet clean and delicious.
Note: You’ll want to take the pumpkin pie out of the freezer around 7 mins or so before you plan to serve it so it can soften up enough to cut it and for your guests to eat it.
The nutritional values per 1 serving of Mirror Friendly Pumpkin Pie based on the above ingredients are:
Calories: 297 kcal
of which fibre: 6g
of which sugar: 20g (Note: naturally occurring sugars from dates)
Fats: 17g (Note: no trans fats in here)
To fitness with love,