Who doesn’t love a classic pumpkin pie? Smooth, creamy, loaded with fall flavor, this healthy take on the American classic leaves nothing to be desired. Make the full pie or just use the filling to make pumpkin pie pudding cups, either way it will be the perfect way to celebrate fall.
Pumpkin is an excellent food for aiding weight loss and for reducing cholesterol. The high amount of phytonutrients in pumpkin have been shown to help prevent the risk of cancers, particularly mouth, lung, and colon cancer. Pumpkin also contains several anti-aging benefits and the antioxidants help to keep skin wrinkle-free and radiating a healthy glow.
It also contains immune-boosting properties which can help the body stay strong and ward off common colds and flus that may be going around. Pumpkin is excellent way to replenish and restore the body after a workout as it is high in potassium which helps to restore the body’s balance of electrolytes after exercise and keeps muscles functioning at their best.
1 cup almonds
1 cup pecans
4 cups dates, divided
¼ teaspoon vanilla bean powder
¼ teaspoon cinnamon
1 cup canned pumpkin
¼ cup heavy coconut milk (from the separated cream on top of the can)
¼ teaspoon vanilla bean powder
1½ tablespoons pumpkin pie spice
1. For the crust, place the almonds, pecans, 3 cups of the dates, vanilla bean powder, and cinnamon into the food processor and process until well-combined.
2. Firmly press the crust into a deep-dish pie pan and freeze for 30 minutes.
3. In a blender, combine the remaining dates, pumpkin, bananas, coconut milk, vanilla bean powder, and pumpkin pie spice and blend until smooth. Pour the filling into the pie crust and allow the pie to rest in the freezer for another 30 minutes.
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This item posted: 19-Nov-2017
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