Healthed Up Pumpkin Pie

We hope you're not tired of pumpkin yet! (How could you be? This is autumn, for goodness sake!)

Today's Thanksgiving inspired recipe, part of our November series on healthier versions of holiday recipes, (see last week's here) is for a Thanksgiving staple, Pumpkin Pie.  This version is creamy and sweet without using a lot of nasty oils and dairy. Instead, the recipe features oats, flax, coconut milk and a healthy dose of cinnamon--all healthy on their own and when combined create a dreamy version of the dessert you know and love. 

Make the pies ahead of time and freeze them, or if you are trying to avoid crusts completely this would be excellent as a thick mousse, pumpkin bars or even mini-pumpkin "muffins" baked in a tin. However you get your pumpkin pie fix this Thanksgiving holiday, this recipe is so tasty that you'll  be glad to replace the old standby. 

Ingredients:

• 1 can (15oz) pumpkin or sweet potato puree
• 1 (13.5oz) can full-fat coconut milk
• 1/4 cup rolled oats (20g)
• 2 tbsp ground flax
• 1/3 cup coconut sugar or brown sugar
• pinch pure stevia, or 2 tbsp extra brown sugar
• 2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tbsp pure vanilla extract

Method:
 Preheat oven to 400F. 
Blend all ingredients together until smooth.
Pour into a prepared pie crust  in a 10-inch round pan. 
Bake 27 minutes and allow to cool
Refrigerate at least 5 hours uncovered for the pie to thicken.

Holidays should be fun, delicious and shouldn't be a day of regret over "wrecking your diet". By making better decisions you can enjoy treats the whole season while staying on track. Check back next week for another holiday recipe that's probably better than the one you are used to using. (And PS, pumpkin pie is good for other times besides Thanksgiving. Like Sunday dinner, or...lunch on a Wednesday. Whatever.)