![]() Keep this pie in mind as your filling your plate at Thanksgiving dinner (hint hint. It’s also the perfect dessert from a food combining perspective.Įnjoying a slice after a main meal won’t make you bloated, provided you haven’t overeaten. This means, you’ll enjoy a slice and feel very satisfied. The good fats in the cashews and pecans make this dessert very blood sugar balancing. You don't even have to tell them it's healthy, or maybe tell them after they've devoured a piece. This pie is a total crowd-pleaser! So if you are celebrating Canadian Thanksgiving this weekend then I highly recommend you make this for your family and friends. In a second mixing bowl, combine oat flour, almond. Pour pumpkin filling into a greased cast iron pan or baking dish. When I saw pumpkins at the farmer's market, I knew exactly what I wanted to make – pumpkin pie!!īut not your typical baked version with 2 cups of sugar a nourishing and flavourful version that is totally gluten-free, dairy-free and refined sugar-free so that anyone can enjoy it! In one mixing bowl, whisk together pumpkin filling ingredients until smooth. ![]() I absolutely love the flavour and natural sweetness of roasted pumpkin which is why I always make a point to make tons of pumpkin-inspired recipes this time of year including my Pumpkin Chocolate Chip Muffins , Pumpkin Spice Smoothie and my Pumpkin Chickpea Coconut Soup. In our version, maple-sweetened pumpkin pie filling is sandwiched between flaky, thinly rolled dough, with a touch of maple glaze on top. Also, add some light mozzarella and a sprinkle of parmesan cheese over each piece. Pumpkin Pie Overnight Oats My Whole Food Life. Add a spoonful of marinara sauce over each piece of cooked eggplant. They all lean toward the healthy side you wont find any recipes with 2 sticks of butter or 2 cups of. Then, flip the eggplant pieces and bake for another 11-13 minutes on the other side. How perfect is it when the air gets crispy, the leaves are slowly changing colour to vibrant red, orange and yellow and you can wear fall clothes? It also means farmers markets are abundant with fall vegetables including pumpkins. Bake the eggplant at 375 degrees F for 11-13 minutes on one side. Pumpkins are a reminder of one of my favourite times of year - Fall. You can make these several hours in advance and leave in the fridge until you are ready to serve.When I made this pie I was just getting over food poisoning (ugggh, super inconvenient when I'm just trying to figure out how to be a mama!), but yet I still wanted to eat the WHOLE DARN THING!! OMG, it's SOOOO yummy. I crumbled them up and layered on the goodness! You can use any kind of gingersnap cookie that you like but I used the Enjoy Life brand soft baked gingerbread spice cookies. If you are a holiday dessert procrastinator, I've got you covered! Run out and gets some gingersnaps and whipped cream and you are ready to go! Layer your pumpkin pie mousse with gingersnap cookies (I used allergen friendly Enjoy Life brand), and coconut whipped cream.Begin by making a 4 ingredient pumpkin mousse using pumpkin puree, coconut cream, pumpkin pie spice, and maple syrup.Perfect for Thanksgiving, amazing for Christmas, you will thank me on New Years □ It has the perfect amount of spice to bridge the gap between a fall and winter dessert. This no-bake, pumpkin pie in a jar is your answer to an impressive holiday dessert that is allergen friendly (vegan, gluten-free, dairy-free, nut-free, all the things!) and still a huge crowd pleaser. I love a sweet treat, but I am not the best baker in the world and often times I prefer a quick easy dessert over a 3 hour complicated, scientific recipe (I leave those for my extraordinarily skilled Mom and my Virgo hubs). Transfer your spice mixture into a spice jar using a funnel. Place cinnamon, ginger, nutmeg, and cloves into a small bowl. This easy healthy pumpkin pie dip is served with baked coffee chips so it tastes like a pumpkin spice latte A vegan-friendly, healthy holiday dessert that. You LOVE perusing the inter-web for fabulous baked goods but you are more likely to stop by the bakery on your way home than to whip out your rolling pin. Making your own homemade spice mixture at home is easy, simple, and cost-effective. This recipe is for all of my lazy bakers out there, you know who you are. What you need for this recipe: pumpkin puree, maple syrup, coconut cream, pumpkin pie spice, gingerbread cookies, whipped cream (or whipped coconut cream) Refined sugar-free, vegan, gluten-free, and paleo and so delicious you will want to make a triple batch and then keep it all for yourself! Creamy pumpkin mousse layered with spicy gingerbread cookies and whipped coconut cream.
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