Looking to impress this Thanksgiving? Look no further than this sugar-free, no-bake, Bulletproof friendly pumpkin pie!
Your friends and family (maybe even yourself) will be taken back by the nutritional facts of this classic dessert turned beneficial health food. That’s what is so great about learning to prepare your own food — we find out that the concept that eating healthy is boring and blan is an ultimate myth. In fact, wholesome, real food is both delicious and nutritious.
Another myth about healthy eating is that it costs too much money and takes too much time to prepare food. This certainly isn’t an absolute truth either. While of course some dishes can take more time to prepare than others, it certainly doesn’t have to be expensive. And isn’t preparing food where all the creativity and fun come alive?!
It’s time we shift our paradigm in terms of eating right – buying pre-made food is creative-less! LEarning to make my own dishes, everything from simple breakfast smoothies to delightful desserts has awoken the creative spirit in me to a new level.
Carve out some time to prepare this classic dish and I promise it will be worth it. Your tastebuds, biochemistry and family will be grateful!
Here’s what you’ll need:
Crust (option 1):
- 1/2 cup raw almonds (soaked)
- 1/2 cup raw cashews (soaked)
- 1/2 cup coconut oil
- 1/4 cup birch xylitol (powdered)
- 2 tbsp. BrainOctane
- 1 tbsp. Vanillamax
- 1/4 teaspoon sea salt
Crust (option 2):
- Take 8 vanilla collagen bars, crush them in a food processor and use as the crust.
- 1 small pie pumpkin (cooked) or 1 BPA-free can of pumpkin
- 2 pastured egg yolks
- 2 tbsp. collagen
- 1/4 cup unsweetened full-fat coconut milk
- 1/2 cup birch xylitol (powdered)
- 1 tbsp. vanillamax
- 1-2 tbsp. organic pumpkin pie spice
- 3 tablespoons coconut oil
Here’s how you make it:
- Get out a 9-inch pie pan, and set aside.
- Place crust ingredients into a food processor, and process until you see a crumbly mixture form, about 1 minute.
- Pour the “dough” into the pie pan, and use your fingers to gently press it into the pan firmly, all the way up the sides of the pan. Place it in the fridge.
- To make the filling, pour the rest of the ingredients into a blender. Turn it on until a smooth mixture forms, a couple of minutes.
- Take the pie shell out of the fridge, pour the filling in, sprinkle with shredded coconut, and chill for a few hours in the fridge.