Pumpkin is on my mind! Going shopping especially makes it hard to avoid pumpkins. They are everywhere! And I love it! I honestly think we don’t give enough attention to this wonderful vegetable, and when we do, it’s loaded with sugar, and other carbs. There are so many delicious healthy dishes that can be made with pumpkins and I’ve been trying most of them. Believe me, there is a whole new grain free world out there! These are some of my favorite recipes!
- Crust Ingredients:
- 1 cup almonds
- 1/2 cup walnuts (or some other nut)
- 1/4 cup coconut oil, melted
- 1/8 tsp. salt
- 2 eggs, separated
- 15 oz pumpkin puree (about 1 3/4 cup)
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ginger
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1 1/2 tsp. vanilla
- 1/2 cup raw honey
- 1/2 cup canned coconut milk (full fat)
- Streusel Ingredients:
- 1/2 cup walnuts
- 1/2 cup pecans
- 1 Tbsp. coconut oil, melted
- 1/2 tsp. cinnamon
- 1 Tbsp. ground flaxseed
- 1 Tbsp. honey
- Crust Directions:
- 1. Preheat oven to 350 degrees.
- 2. Finely grind almonds and walnuts separately in a food processor, being careful not to process too long (or it will become nut butter).
- 3. Combine ground nuts with coconut oil and salt.
- 4. Press into 9 1/2â�³ pie plate.
- Filling Directions:
- 1. In a medium bowl, beat egg whites until soft peaks form.
- 2. In a separate bowl, combine egg yolks, pumpkin puree, cinnamon, ginger, nutmeg, salt, vanilla, honey and coconut milk.
- 3. Fold the egg whites into the pumpkin mixture.
- 4. Pour pumpkin mixture into unbaked pie crust.
- 5. Put in preheated oven and bake for 20 minutes. (Prepare Streusel Topping while baking.)
- Streusel Directions:
- 1. Coarsely chop walnuts and pecans.
- 2. Combine nuts, coconut oil, cinnamon, ground flaxseed and honey in a medium bowl. Mix until crumbly.
- 3. Remove pie from oven (after the 20 minutes of baking) and sprinkle streusel mixture evenly over the filling.
- 4. Return pie to oven and bake for another 30-35 minutes or until knife inserted comes out clean. Cover edges of pie with foil or a pie crust shield if needed, to prevent over-browning.
- *Store in the fridge. Serve with a yummy scoop of coconut milk ice cream or coconut whipped cream!
Pumpkin Pie Frappuccinos
(makes 2 large servings)
Inspired by this recipe: Copycat Frappuccinos.
- 2 cups milk of choice (480g)
- 1/2 tsp pure vanilla extract
- 2 tsp instant coffee granules (decaf or regular)
- scant 1/16 tsp salt
- stevia extract to taste, or 3 tbsp sugar (or other sweetener of choice)
- 1/2 cup canned pumpkin (120g)
- 1/4 tsp cinnamon (or pumpkin pie spice)
Mix the ingredients together in 1 or 2 shallow plastic containers. Freeze. (You could also use an ice cube tray.) Once frozen, pop the blocks out of the containers. Thaw until just soft enough for your blender to be able to handle it, and blend until desired slushiness is reached. Add extra sweetener if needed, but do NOT add ice! It will dilute the flavor. Pour into two glasses and enjoy. Note: the flavor and texture will obviously vary depending on your choice of milk. I’m sure many types of milk will yield a good result, but I’ve only tried the recipe with Silk almond milk.This content will be shown after all post