How fast has Thanksgiving come? It's hard to believe how much faster this year has gone by than any other for me. Time flies when you're having fun! October is one of my favourite months and holds one of my favourite flavours...Pumpkin! Call me basic all you want but Pumpkin is not only delicious in any form, it's a vegetable that's full of fibre. Pumpkin pie is always my number one treat, So here it is just in time for Thanksgiving!
For the crust:
2 Cups Almond Flour
4 Tbsp Coconut Oil
For the filling:
454 G Pumpkin Puree
3 Eggs
1/4 Cup Pure Maple Syrup
1/2 Cup Coconut Milk
2 Tbsp Almond Butter
2 Tsp Pumpkin Pie Spice
1 Tsp Cinnamon
How to make:
Pre heat your oven to 350 degrees and bake crust for 15 minutes. Prep your filling while it's in the oven. Remove and let cool.
Add all of your ingredients into one bowl and whisk until combined and smooth. Pour the mixture on the crust and pop back in the oven for 65 minutes or until your knife comes out clean.
Top with coconut whip to keep it lower sugar and dairy free!
In keeping with the Thanksgiving table routine, I'll go first! I want to express how thankful I am for how eye opening this year has been. It has been a hard one for many and while I haven't been without my struggles, this year has been my best one in a long time. It took 28 years but I finally realize what really matters in life. My family, health and helping others heavily outweigh materialistic items, petty disagreements and any doubts I had about what the rest of my life can look like. Happy Thanksgiving Everyone, What are you thankful for?
Serves 8
358 Calories, 23g Carbs, 10g Protein, 28g Fat
