In the US, November marks the Thanksgiving holiday. But many of us are especially thankful for food memories we have shared with friends or relatives throughout our lives. Was it a special meal you ate as a child? Or, maybe it was a food you grew and harvested with your own children. Please share one of your favorite food memories and the healthier “redo” of the recipe.
Pumpkin pie is an all time favorite dessert. It’s one of those things I eat only during the holidays but have no idea why. It’s good enough to eat year around.
As a kid I loved pumpkin pie. The aroma of the baking pumpkin pie takes me back to my mom cooking Thanksgiving dinner and a pumpkin pie was guaranteed to be served. Then, with my own family, I continued the tradition and even started making them from scratch.
Now, I still love pumpkin pie just as much as I did when I was a kid. Now, having a healthier gluten free pumpkin pie recipe makes it even better. And the crumbled crust topping is better than whipped cream!
Enjoy an easy and delicious traditional pumpkin pie with a healthy gluten free twist. Even the most skeptical of a "healthy" dessert will love it.
- 1 cup almond meal
- 1/2 cup medjool dates
- pinch sea salt
- 1 tablespoon coconut oil, melted
- 1 egg, beaten
- 1 cup pumpkin
- 1 tablespoon pure maple syrup
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup vanilla protein powder (I used Skoop B-Strong Vivan-Nilla)
- Preheat the oven 350 degrees.
- Line a baking sheet with parchment paper.
- Add the almond meal, dates, sea salt, and coconut oil to a food processor and mix until mixture sticks together when pressed.
- Divide the almond meal mixture into 4 ramekins or single serve baking dishes and press to cover the bottom of the dish.
- Place the 4 crusts onto the baking sheet and bake for 12-15 minutes.
- Remove from oven.
- While crusts bake, combine the pumpkin, maple syrup, pumpkin pie spice, cinnamon, vanilla and protein powder in a blender or food processor and mix until smooth.
- Divide the pumpkin filling into 2 of the baking dishes on top of the baked crust.
- Crumble the 2 remaining crusts and top each pie with the desired amount.
- Sprinkle with cinnamon (optional)
- Bake for an additional 5-8 minutes until pumpkin is heated through and the crumbled topping begins to brown slightly.
You will need four ramekins or single-serve baking dishes for this recipe.
The amount of protein powder may vary depending on the flavor and the sweetness of the brand you're using.
What is your favorite holiday dessert? Why do you think most people eat something as good as pumpkin pie only during the holidays?
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