#plantPOWER Pumpkin Pie via Hungry Healthy Girl Kim!

October 28, 2012 -
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good morning everyone!
I hope you are enjoying your weekend!

Today is DESSERT for #plantPOWER
& I can’t wait to share with you this awesome guest recipe!

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I truly believe that life is about finding YOUR OWN BALANCE.
And dessert is something that can totally be enjoyed regardless of how YOU choose to eat!

That is true for any type of meal…just ask Ashley

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who shared her her Zesty Salsa Fruit Recipe

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Or Danielle who shared her paleo Creamy Spinach Veggie Recipe

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We LOVE our guest bloggers & want to feature more, even after this month is over!
If you have a great #plantPOWER recipe, please e-mail us!
Kasey@powercakes.net & Heather@fortheloveofkale.com

BUT the fun doesn’t stop after Oct. 31st!
don’t worry – we have BIG THINGS coming your way for the future!

Today I’m so excited to feature another guest blogger!
Kim, from Hungry Healthy Girl
with her #plantPOWER PUMPKIN PIE!

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Hi! I’m Kim and I blog over at hungryhealthygirl.com.

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I enjoy learning about food and creating healthy recipes for my family.
For the most part, I feed my family unprocessed, clean, and real foods.
My whole family is also very involved in exercise and fitness.

Two of my kids are on the gymnastics and dance teams,
my husband is involved in weightlifting and I love running, weightlifting and aerobics.

Around the holidays, it is always challenging for me to stick with unprocessed healthy foods,
especially when it comes to sweets.

One of my favorite plant-based ingredients is
pumpkin
and I decided to try to come up with a pumpkin pie that
everyone would enjoy
and one that I wouldn’t feel guilty eating or feeding to my family.

This pumpkin pie surpassed my expectations.

It is just as good, if not better than the original pumpkin pie recipe!!

It is unprocessed and clean all the way from the whipped coconut topping to the flavorful crust.

It wasn’t just me that loved it; my husband raved about it and my 3 picky eaters wanted seconds.

I hope ya’ll enjoy it as much as we did!

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plantPOWER Pumpkin Pie
{gluten-free, vegan and Paleo}

*For the Crust*

1 cup raw pecan halves

1 cup raw whole cashews

6 medjool dates, pitted

2 tbsp coconut oil

1 tbsp pure maple syrup

1 tsp ground cinnamon

*Crust Instructions*

Mix all ingredients in a food processor and process for about 1 minute
and until all ingredients are combined.

Ingredients should look mealy and feel sticky.

Press the mixture into a large pie plate that has been greased with a dab of coconut oil.

*For the pumpkin filling*

1 (15 oz.) can pure pumpkin (organic, if possible)

1/3 cup medjool dates, pitted (about 4 dates)

`1/4 cup pure maple syrup

1 tsp pure vanilla extract

1 tsp ground cinnamon

½ tsp nutmeg

*Filling Instructions*

Mix all ingredients in a food processor until dates are
fully processed into pumpkin puree (about 1 minute).

Transfer pumpkin filling into pie crust and bake in a preheated oven at
350 degrees for 30 minutes and until top of pie is lightly browned .

Once pie is finished baking, allow pie to cool for about 30 mins.

Transfer pie to the refrigerator for another 3-4 hours.

*For whipped coconut topping*

I followed this tutorial from Angela
and added in 3 tsps pure maple syrup and ½ tsp pure vanilla extract.

I used coconut cream from Trader Joe’s.
This was the first time I have made whipped coconut and let me tell you it could be very dangerous.
It would also be a delicious topping for pancakes or waffles.

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Follow me on Twitter @KimLeeHungry & Facebook
or come over to
http://www.hungryhealthygirl.com for a visit!

Thanks so much, Kasey, for letting me guest post on your awesome inspiring blog!!
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Kim, thank YOU for posting today!
This recipe looks amazing & I hope everyone will give it a try!!

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What is your favorite plant based dessert!?!?

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