NorCal Homes Healthy Habit: November Edition

NorCal Homes Healthy Habit: November Edition


Thanksgiving marks the beginning of holiday-instigated mass food consumption. I don’t know about you, but when I walk into my aunt’s house and smell the aroma of warm spices, meats, homemade breads, and everything in between, I can’t wait to get at least one of everything onto my plate. After having two-servings of my mother’s stuffing, more of my aunt’s candied yams than I’d care to admit, and whole lot of whatever that dip thing was that my cousin brought, I feel like I need to apologize to my body because pumpkin pie is goin’ down… even if at this point it seems physically impossible. So, this year I’ve decided I will find a healthier version of the classic pumpkin pie recipe to offer as an alternative to the typically very rich, calorie-laden option that often finds itself as the centerpiece of the Thanksgiving dessert table. Now, I know a lot of “culinary purists” will see this as a crime against the holidays, but hear me out! This will NOT be the only pumpkin pie option on the dessert table this year, simply just an alternative to the multiple other, traditional, pumpkin pies that will undoubtedly be brought to the party.

This Clean Honey Pumpkin Pie is egg-free, oil-free, and dairy-free, making it not only a healthier alternative, but also a great option for guests with food sensitivities (such as myself). This recipe brings with it rave reviews, so don’t knock it before you try it! 😉

INGREDIENTS
  • 1 15 oz can pumpkin puree
  • ¾ c. light coconut milk
  • 3 T. arrowroot powder
  • ½ c. honey
  • 1 t. molasses
  • 1¼ t. cinnamon
  • ½ t. ginger
  • ¼ t. nutmeg
  • ¼ t. allspice
  • pinch cloves
  • ½ t. sea salt
INSTRUCTIONS
  1. Preheat the oven to 425 degrees.
  2. In a small bowl, whisk together the coconut milk and arrowroot until well combined.
  3. In a large bowl, mix the pumpkin, honey, molasses, spices, and salt.
  4. Stir in the coconut milk mixture until everything is smooth and well combined.
  5. Pour the filling into an unbaked pie shell.
  6. Bake for 15 minutes.
  7. Lower the temperature to 350 degrees, and continue baking the pie for 50 minutes.
  8. Remove the pie from the oven (it will appear quite liquid-y, which is normal).
  9. Place the pie directly into the fridge for at least five hours until set.
  10. Cut and enjoy!

november-recipe

NUTRITION INFORMATION
Serving size: ⅛ of pie Calories: 140 Fat: 5.6 g Saturated fat: 4.9 g Unsaturated fat: 0.7 g Trans fat: 0 g Carbohydrates: 24.5 g Sugar: 20.4 g Sodium: 125 mg Fiber: 2.3 g Protein: 1.3 gCholesterol: 0 mg
Source: Lauren Goslin, Oatmeal with a Fork
Serves:8 slices
Prep time:
Cook time:
Total time:

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