Pumpkin pie is a staple this holiday season. Today I’ll share a cleaner version of this recipe and it only involves swapping out one main ingredient…but this is important. You see the more processed something is that worse it tends to be for your health. Actually that provides a GREAT guideline…if you are focused on your health and I know you are – (that’s why you’re here reading my blog). 

Follow these guidelines and you are on your way to a great start:

• When hitting up the store if the ingredient label is more than 10 ingredients put it back. 
• Of those 10 if you don’t know what one is or can’t pronounce it, put it back.
• If the expiration date is over 6 months put it back.
• The more processed the food is put it back. Like a ring pop, there are no ring pop bushes or any kind of cheese that can sit on a store shelf un-refrigerated, blue syrup. I mean have you seen any blue maple trees anywhere?!?!  I could go on and on, you get the picture.

If you start with these easy small steps you’ll easily exclude half the grocery store options, thus making health WAAAY less confusing.

And this Thanksgiving when you are making your pumpkin pie omit the evaporated and/or condensed milk. Do not use these ever again… no way no how!  Let’s put it this way…it’s milk (sort of) in a can that can sit out for years?? Condensed milk is often loaded with sugar and as we touched on in, Find Out What Your Pancrease Is Mad About, we don’t wanna be stressing out our pancreas with too much sugar.

What’s one to do? Simply sub in 1 can full fat coconut milk. You will want to place your can of coconut milk in the fridge the day before you will be making your pie. This will allow the fat/cream to separate from the water and the fat/cream will rise to the top. When you open the can, scoop off all the fat/cream on top and use this in your recipe.  Then save the remaining coconut water for your next homemade smoothie. Bam- no waste! The modern mama doesn’t waste in her kitchen, she finds a way to use everything!

You can even find pre-made gluten free crust if that is your thing.  And dairy free whipped cream or just make your own. Making your own always wins because you’ll know how clean it is. Made with real wholesome ingredients because I’m sure that you are not keeping “artificial and natural flavors,” “propellent,” “carrageenan,” “nitrous oxide,” or “mono-diglycerides” around the house.  Not to mention high fructose corn syrup or any other version of this stuff!  Grab one of these awesome whipped cream makers (Whipped cream sprayer) to get the full effect. Don’t forget the cartiridges (Get it here)

PS- I know that you like to spray the whipped cream in your mouth… and with this you still can!!  

PPS- Ask me how I know! 

PPPS- Because I do too!

 

A Healthy Pumpkin Pie Recipe

 

1 can pumpkin puree- go for organic

¾ tsp cinnamon

½ tsp nutmeg

¼ tsp ginger

¼ tsp cloves

½ tsp sea salt (never table salt- throw that away too! Always use sea salt in your cooking)

½ cup coconut sugar

1 can full fat coconut milk

2 eggs, lightly beaten

1 deep dish pie crust

Heat oven to 425* Mix all ingredients together and pour into your pie crust. Bake for 15 minutes, then lower your oven temp to 350* and bake for an additional 35-45 minutes. Cool pie and keep in the fridge. Pull out to serve. Top with homemade whipped cream.

 

Homemade Coconut Whipped Cream

 

1 can of full fat coconut milk or 2 if you plan to spray a good amount in your mouth, I mean you need more whipped cream.  It works well to chill this the day before and seperate the cream off the water like you do in the pie recipe above. 

1 tsp vanilla extract

1/4 cup maple syrup

Pour all into a bowl and stir together, pour into your awesome shipped cream sprayed and open wide. Of course, I really mean, spray on your pie!