The holidays are such a wonderful time of year, a time to gather with family and friends to give thanks and appreciate one another.
It’s a season of plenty, and a season that can be challenging for those on a restricted diet. When we travel home for the holidays, we often travel back to the meals we grew up on. Navigating the dinner table can be a feat in and of itself, so this year I’m making it my goal to arrive prepared with a few healthier versions of my favorite Thanksgiving sides that everyone can enjoy. Call me predictable, but pumpkin pie is my absolute, number-one Thanksgiving treat. I make it every year, but this year I’m trying something new. Since switching to a (mostly) grain-and-dairy-free diet, I’ve been dreaming of baking up a new version of my favorite dessert. One that’s just as rich, but won’t leave me feeling sluggish and foggy the next day.
If you’ve been dreaming of the same, today I’m sharing an incredibly easy variation of this ubiquitous dish. It’s deeply flavored and pumpkin-y, and there’s no way to tell the ingredients have been switched up, except for the fact that there’s no crust. Serve it up at your Thanksgiving feast, or go wild and have it for breakfast.
Grain-Free Pumpkin Pie
1 can organic pumpkin
1/2 cup full-fat canned organic coconut milk
3 eggs + 1 egg yolk
1/4 cup pure maple syrup
1/4 cup unsulfured molasses
1 tsp vanilla extract
1 tsp freshly grated ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1/2 tsp lemon zest
1/4 tsp sea salt
Pre-heat oven to 350 degrees. Whisk together all ingredients in a large mixing bowl until smooth. Pour the mixture into a baking dish or individual ramekins and bake for about 30-40 minutes, or until the center is firmly set. Allow to cool completely. Serve topped with whipped coconut cream (recipe below).
Whipped Coconut Cream
1 can full-fat canned organic coconut milk
1 tsp honey or 100% pure maple syrup
1 tsp vanilla
Large mixing bowl
Hand-mixer or stand-mixer
Stick the bowl and the can of coconut milk in the fridge and allow to sit overnight. In the morning, remove the coconut milk, and without shaking, gently flip the can upside down. Use a can-opener to open the can from this side and pour out the liquid (be sure to save the water – it makes a great base for smoothies). You should be left with thick coconut cream sitting at the bottom of the can.
Remove the bowl from the fridge and scoop the coconut cream into it. Add the honey and vanilla, and using the hand-mixer, whip the coconut cream until it resembles whipped topping. Taste it and add more honey and vanilla if you’d like. Add a spoonful to the top of the pie and serve. Enjoy!
Do you have a signature Thanksgiving dish? Be sure to share in the comments!
More recipe ideas from the BLDG 25 blog.