Classic Pumpkin Pie

2

2016/12/22 by nikkiledford

I grew up having pumpkin pie for Thanksgiving. Under no circumstances did I expect it to be at any other holiday gathering. As I’ve grown into a more well-rounded person with a growing catalogue of life experiences, it’s become apparent that the rest of the country doesn’t necessarily have that same expectation. I was even listening closely to the Christmas Carol, ‘Home for the Holidays’ and pumpkin pie is mentioned! The verdict is in and pumpkin pie is absolutely an acceptable Christmas dessert. Why shouldn’t it be? It’s delicious and cozy and if you make this version, it’s full of healthy ingredients that will make your body happy.

If you’re looking for something to make for your family members who need a food-intolerance friendly dessert for the holiday, give this one a whirl. It did not disappoint this pumpkin pie-obsessed household.

Happy Holidays!

Classic Pumpkin Pie

 

Classic Pumpkin Pie (Gluten-Free, Dairy-Free)

Crust

Bob’s Red Mill Gluten Free Pie Crust
make according to package directions with Kerrygold Butter and Nutiva Organic Shortening (great price when you click on the link… also wonderful to have on hand for cookies!)

Filling

1 can pumpkin puree
1 c. canned coconut milk
3 eggs
1/4 c. honey
1 T. coconut sugar
2 scoops Collagen Peptides
1 1/2 Tbsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp. sea salt

  1. Make crust and let chill before using.
  2. Preheat oven to 350.
  3. Blend all filling ingredients in a vitamix or any blender or food processor until smooth.
  4. Roll out chilled dough and press into a pie plate.
  5. Fill crust with pumpkin mixture.
  6. Bake for 40 mins or until middle is set.
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2 thoughts on “Classic Pumpkin Pie

  1. eva626 says:

    I’m always too scared to bake pies . Maybe one day. I’ll keep this recipe for that day 🙂

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INGREDIENTS // one of my favorite activities is going out for coffee. For me, the sights, sounds, and smells of a coffee shop signal rest and I enter into a state of slowing down, more observing and less doing. Lately, I haven't been out to coffee too often because 1. It's expensive and 2. I don't tolerate dairy and I'm not much of a black coffee drinker so at most shops I'm limited to their dairy-free options. While it's nice to have nut milks available, I have discovered that all the other ingredients in these alternative drinks do NOT do my body any good. 
A solution to would be to bring my own homemade milk, but I don't always have some ready or I forget to put a bit in a small container (which then gives me the fun task of toting around a dirty jar in my car all day). These smaller bottles of almond milk are perfect for adding to my coffee when I'm out as most dairy-free milks come in huge cartons and are inconvenient for a coffee outing.  @popandbottle only uses basic, real food ingredients for their almond milk. They even sweeten it with a bit of date! 
I like to think that I always have a choice about what I put in my body. Sometimes I'll have to settle for black coffee, but if I plan a bit, I can still enjoy my coffee outings without ultimately compromising on what is best for me in the long run. SNACKS // kept it really simple today during meal prep. This is a tasty bowl of yams, banana, almond butter, and coconut flakes. FAST FOOD// Roasted all these veggies last night for a tasty quick lunch. Added a new find from Whole Foods. @goodlovinfoods lemon garlic dip. If you like bitchen sauce, you'll like this (!! bonus, they don't use any soy ingredients either !!) ROUTINE// Who else is meal prepping today? It's a small step that has big impact on your health... body and mind. One less stress to consider in a week full of choices and obstacles. #paleomealprep #sandiegoprivatechef #sandiegopaleo

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