Isn’t it nice when something that tastes sooooo good is actually healthy for you too?!! This Thanksgiving treat is pumped up with ingredients that your body will appreciate and your taste buds will love!
For your Body- Pumpkin is loaded with a pre-curser to vitamin A, called beta-carotene, found in most orange and yellow vegetables. Vitamin A is critical for vision, healthy skin and brain function. The coconut milk and almond butter provide healthy fats and the spices protective antioxidants. Did you know that coconut milk is considered “miracle liquid” in certain cultures? And that cinnamon ranks #1 out of 26 of the most popular herbs and spices in the world in terms of its protective antioxidant levels?
For your Taste Buds- A smooth and super creamy texture with a cozy blanket of warm spices. Oh so good!
We tested this recipe yesterday. It’s a winner! A special thanks to Stonyhill Sugarhouse and the Merritt Family for the VT Pure Maple Syrup!
For the Crust:
Let’s push the easy button! Buy a pre-made crust. The rest will be easy and taste delicious!
For the Filling:
1 can (15 oz.) pumpkin puree
2 eggs room temperature
½ cup unsweetened full fat coconut milk
½ cup maple syrup
2 tablespoons creamy almond butter
¼ teaspoon sea salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ teaspoon allspice
¼ teaspoon cardamom
(For a short cut, you can substitute 2 tsp of pumpkin pie spice for all the spices.)
Preheat the oven to 350°F.
In a medium bowl, whisk together all of the ingredients for the filling until completely smooth and combined. Pour the filling into the prepared pie crust.
Bake for 45-50 minutes or until the the center of the pie doesn’t jiggle. Let cool for at least two hours before serving to let set.
Enjoy and Happy Thanksgiving!
Nutrition Facts- draxe.com
Recipe- Adapted from www.bakerita.com