The Lose Weight for the Last Time System

Welcome to my blog

If you're looking for articles featuring inspiration or the latest in health and weight loss news, look no further.

Welcome to my blog

If you're looking for articles featuring inspiration or the latest in health and weight loss news, look no further.

Categories

  1. Healthy Eating   
       9 posts
  1. Balance   
       4 posts
  1. Meal Planning   
       3 posts
  1. Parenting   
       2 posts
  1. Clean Eating   
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  1. Gluten Free   
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  1. Cheat Day   
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  1. Inspiration   
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Beyond Diet Thanksgiving: "Isabel Approved" Pumpkin Pie

Just like yesterday, I want to share with you some other "Isabel Approved" recipes for a holiday favorite…in this case, pumpkin pie!

After stuffing (which I talked about yesterday), this was the most-requested holiday favorite on Facebook last week. So, as promised, here are some delicious ways to make BD-friendly pumpkin pie!

This first recipe is from BD member Regina. It will keep for up to a week in the fridge, so you can enjoy guilt-free dessert for days!

Raw Vegan Pumpkin Pie

Ingredients
Raw Vegan Pumpkin Pie
  • 1 ½ cups whole, raw almonds
  • 2/3 cup raisins
  • ¼ cup raw, unsweetened coconut, shredded
  • 2 tsp vanilla (or water)
  • 2 cups diced pie pumpkin (1” cubes) or 1 ½ cups canned pumpkin (Note: If not using canned pumpkin, be sure to use a pie pumpkin – they’re smaller and sweeter than bigger pumpkins. You could also try butternut squash.)
  • ¾ cup pitted dates
  • 5 Tbsp unsweetened almond milk
  • 2 tsp cinnamon
  • 2 tsp vanilla
  • ½ tsp pumpkin pie spice
  • 4 Tbsp coconut oil, melted
Directions

FOR CRUST:

Grind the almonds into a flour in a food processor. Add the raisins and continue grinding until broken down.

Add the coconut and vanilla. Grind again to incorporate.

If needed, add another ½-1 tsp. water to keep the mixture held together when pressed in your hand.

Press into the bottom of a pie plate or mini tart pans.

FOR FILLING:

In a high speed blender, combine the pumpkin, almond milk, spices and vanilla. Blend to liquid.

Add the dates and blend again until smooth. Add the coconut oil last, one the mixture is warm. Blend to incorporate.

Spread the filling in the crust.

Chill for at least 6 hours (longer is better).

This second recipe is from BD member Camille, and is as easy as...well...pie!

Walnut Crust Pumpkin Pie

Ingredients
Walnut Crust Pumpkin Pie

FOR CRUST:

  • 2 cups walnuts
  • 2 Tbsp butter or coconut oil, melted
  • 1 tsp baking soda
  • ¼ tsp unrefined sea salt

FOR FILLING:

  • 15 oz can pumpkin puree
  • 1 cup canned coconut milk
  • 1 tsp vanilla extract
  • ¼ tsp ground cloves
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ½ tsp nutmeg
  • ¼ tsp ground cardamom
  • Pinch of sea salt
  • 3 Tbsp maple syrup
  • 3 eggs
Directions

Adjust oven rack to middle position and preheat oven to 350°F.

In a food processor, process the crust ingredients until very fine in texture. Press the walnut mixture into a 9-inch pie pan, ensuring a thinner layer on the bottom and a thicker layer along the pan’s sides. Bake for 15 minutes.

Remove pie crust from oven. Set aside.

In a large bowl, combine all pie filling ingredients and whisk until smooth. Pour batter into pre-baked pie crust. Bake for 50 minutes, rotating pan halfway through to ensure even cooking.

Remove pie from oven and cool completely. Serve.

What are you making for dessert on Thanksgiving?

Categories

  1. Healthy Eating   
       9 posts
  1. Balance   
       4 posts
  1. Meal Planning   
       3 posts
  1. Parenting   
       2 posts
  1. Clean Eating   
       2 posts
  1. Gluten Free   
       2 posts
  1. Cheat Day   
       1 posts
  1. Inspiration   
       1 posts
  1. Guest Post   
       1 posts

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