Last year for Thanksgiving, I was still a pescetarian, which means I didn’t eat meat. Ever since, whenever my family gets together, they like to tease me about it and my food choices. I know it’s out of love, but I’d give anything to show them that healthy can taste pretty amazing.
NOTE: mom, dad, sissy, mawmaw, my aunts, my uncles and my cousins, PLEASE stop ready now. I will see you tomorrow with pumpkin pie. Love y’all!
For the last few years, I have made the pumpkin pie to bring for Thanksgiving. This year will not be different, except that I’m using a different recipe. And that is all I’m going to tell my family …
What I’m not going to tell everyone is that my new recipe is a vegan, gluten-free and low in sugar pumpkin pie recipe. Sneaky, sneaky.
No Bake Pumpkin Pie
Prep time: 20 minutes
Freezer time: 1 hour
1 c Pecans
1 c Finely Shredded Coconut
2 tbsp Coconut Oil
4 tbsp Agave Nectar
adapted from Love, Veggies and Yoga
1 can Pumpkin Puree
1/2 c Almond Milk
1/4 c + 4 tsp Splenda Brown Sugar
1 tbsp Cinnamon
1 tbsp Pumpkin Pie Spice
2 tbsp Vanilla Extract
1) Blend all crust ingredients in a food processor. If the crust is not sticky enough, add a bit more agave nectar.
2) Press your crust into your pie pan.
3) Place the crust in the freezer and start your filling.
4) Blend all filling ingredients together.
5) Take the crust out of the freezer and pour in the filling.
6) Place the pie back in the freezer to set.
Mine will sit there until I head to my family’s Thanksgiving lunch on Thursday.
Here is what it looks like pre-freezer/setting:
Can’t wait to dig in to this beauty!
While I do not have a slice to showcase for you, I can attest that this filling is ah-mazing! Tastes just like the real deal.
… is it Thursday yet?!?
Do you think they will be able to tell the difference? What do you bring to your family’s Thanksgiving feast?