There is not Thanksgiving without a Classic Pumpkin Pie.
Today I wanted to bring you the classic version but with a healthier base made with almonds and oat. It’s delicious and super nutritious and you won’t even notice the difference!!
If you would like a vegan version you could swap the butter on the base for coconut oil and the cream and eggs on the filling for silken tofu and corn starch.
Since Thanksgiving is this evening, I just wanted to remind you, that you can be healthy in Thanksgiving, how!??! Here are my top tips to keeping it healthy this holiday.
- Eat a sustain breakfast, protein, healthy fat and complex carbs to balance your blood sugar and curb your cravings.
- Exercise, don’t skip your morning run or your lunch gym session.
- Make sure there is a healthy dish on the table, if you are hosting Thanksgiving, you are in control of what is going to be served, load the table with greens and veggies. If you are invited for the big celebration, bring a healthy dish with your, it could be a delicious green salad or a super tasty and yummy pumpkin pie, like the one is detailed below.
- Don’t be embarrassed to be the healthy one, tell everyone how good you feel when eating natural and healthy foods, you could motivate them and be their healthy leader!
- Whatever it happens, enjoy it! Be fully minded and confident, you know you can get back on track with your healthy life on Friday.
Just in case you need inspiration in the last minute, here is the direct link to healthy and delicious Thanksgiving recipes
Remember to tag your traditional pumpkin pie #healthyforkful on Instagram so I can see your beautiful pies and dishes.
- 100 gr oat flour or just grind your rolled oats in a food processor
- 50 gr almond meal
- 125 ml coconut oil solid form
- 30 ml cold water
- 400 gr pumpkin puree*
- 100 gr coconut sugar or honey or maple syrup
- 2 eggs
- 250 ml cream cow's or soy
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Preheat the oven to 180ºC
To make the base. In a big bowl mix the flour and almonds. Rub the coconut oil into the mixture of flour until you get the texture of sand.
Add the water and mix to form a ball. Cover with film and refrigerate for 30 minutes.
Press the dough into the base and sides of a 19cm spring form mould and bake blind for 10 minutes until starts to get golden.
For the filling. Mix all ingredients in a bowl. Pour over the baked base and bake about 40 minutes at 180ºC until it's set in the center.