Thanksgiving is coming up! Have you started making preparations? My siblings and I will not all be spending Thanksgiving day with my mom and dad, so my mom (Cherie) sent out an email today to all my siblings to plan a Thankful Feast this Sunday in lieu of Thanksgiving Day. We are all deciding what to bring and voting on her poll of turkey or salmon for dinner. Shocker, I know! Can we be less traditional? 🙂 We’ve had votes both ways, so it will be interesting to see how it turns out. I am voting salmon. I love turkey, but I LOVE my mom’s salmon. But back to dessert.
How do you feel about pie? It seems Thanksgiving and pie always have to go together, but not everyone loves pie as much as the next person. Is it the crusts? If that is your hangup, you will love this pumpkin number. No crust! And in the cutest mini pie form. Just delicious, healthy pumpkin goodness throughout, with a fresh coconut milk cream on top. How can pie be healthy? Well, I’m not exactly encouraging you to eat the whole batch–even healthier desserts can add up, but you won’t find white flour, gluten, or white flour anywhere in these babies. They are also dairy free. (And they are cute, little, muffin-sized babies.) And that’s better than any other Thanksgiving dessert you’ll find at the dinner table.
Gluten Free: Just a note on gluten free if you’re unfamiliar with cooking that way and are serving a guest. Make sure you buy oat flour that is specifically marked as gluten free. While oats never contain gluten, they are often processed with products that contain gluten, such as wheat. Save them a lot of pain and discomfort and get the stuff that hasn’t been cross contaminated!
Happy Thanksgiving back! (Two points for knowing that movie.)
1 cup of canned pumpkin
3/4 cup of oat flour (gluten-free)
1/2 cup of honey
3/4 cup of canned coconut milk
1 1/2 teaspoons of pumpkin pie spice
1/2 teaspoon of baking soda
1 tablespoon of cornstarch
1 teaspoon of vanilla
whipped coconut milk*
1. Heat oven to 350 degrees Fahrenheit. Spray muffin pan with cooking spray.
2. Pour all the ingredients into a blender or bowl except for the whipped coconut milk.
3. Pulse in the blender until smooth. If you don’t use a blender, blend in a bowl with a hand mixer until smooth.
4. Pour into the muffin pan until about 1/4 or 1/2 inch from the top. The blender works perfect to pour it into the tin.
5. Bake 20-25 minutes until a knife comes out clean when you stick it in the center of the pie.
6. Take out of the oven when done. I used a plastic knife to go around the edges of each pie. Scoop out gently. Place on cooling rack until cool.
7. Just before serving put a dollop of cream on top of each pie if desired. They taste good plain, too. Enjoy. Refrigerate leftovers.
*To make whipped coconut milk, chill the coconut milk in the fridge for at least 6 hours. Then pour the milk into the blender and blend until whipped. Add a 1/2 teaspoon of vanilla and a tablespoon of sweetener.