Thanksgiving doesn’t always have to spell binge eating and regret as you slowly succumb to a turkey nap in front of the telly. You can eat, drink and actually be merry with these super healthy pumpkin pie recipes. Sugar-free, fat-free, guilt-free, vegan or raw; we’ve got you covered!
Sugar-Free Pumpkin Pie
1 15 oz can solid packed pumpkin
1 cup evaporated milk
½ cup cold water
1 tsp pumpkin pie spice
12 packets Splenda or Equal
1 unbaked pie shell
Preheat oven to 350. Mix pumpkin, pumpkin pie spice and Equal together. Add the milk and water and blend well. Add eggs to mixture and beat in well. Pour mixture in unbaked pie shell and bake for 50 minutes or until a sharp knife inserted in center comes out clean. Cool before cutting.
Raw Vegan Pumpkin Pie
1 cup cashews
1 heaping cup dates
3/4 cup carrot juice
1 cup Irish moss gel
1 cup cashews
1/4 cup nut or seed milk (substitute soy or rice if you like)
8 pitted dates
1 tsp cinnamon
1/4 tsp nutmeg
1 dash cloves
Stevia to taste
Place cashews and dates in a food processor and process till they’re all broken down and uniformly mixed. Press into a pie pan to make crust. Set aside. Combine all filling ingredients in a high-speed blender and blend till the mix is very, very smooth.
Pour filling into crust. Place in freezer for about 2-3 hours. Transfer to fridge and serve at any time. Marvel at deliciousness.
Fast and Easy Vegan Pumpkin Pie
Ingredients (makes 2 pies):
8 ounces tofu cream cheese
30 ounces (about 3 3/4 cups) canned Pumpkin Pie Mix
1 1/4 cups soaked raw cashews (soaked overnight in salted water)
3 Tbsp lemon or orange juice (optional – adds a slight zippy undertone)
2 tsp cinnamon (optional)
2 graham cracker pie crusts
handful of cashews for garnish
Soak your raw cashews in salted water overnight or at least 6 hours. They should break apart easily and be tender to bite when properly soaked. Preheat oven to 375.
Drain your nuts and set aside. Also set aside about 15-20 cashews for garnish. In a food processor, add the cream cheese, pumpkin pie mix, cashews and lemon juice. Blend on high until a creamy. Pulse in additional cinnamon (other spices may be added as well).
Pour your puree into your two pie crusts. Swirl and smooth top with fork. Dot on cashews around the edge and center as you’d like. Bake at 375 for 30 minutes. Cool. Place in fridge to firm before serving.
Fat-Free Pumpkin Pie
A Day in the Life
1 15 oz can pumpkin
1 14 oz can fat free Sweetened Condensed Milk
8 egg whites or 1/2 cup egg substitute
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 9-inch unbaked pie crust
(psst, check out these options for a fat-free crust)
Preheat oven to 425 F. Whisk pumpkin,condensed milk, egg whites, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350F and continue baking 25 to 35 minutes or until knife inserted 1 inch from crust comes out clean.
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