Thanksgiving & Healthy Pumkin Pie

Happy Thanksgiving! Hope everyone is enjoying time with loved ones, and remembering to be grateful for the little things. In the company of friends and family, and an abundance of delicious food, there is no better time to reflect on the many blessings which comprise  our lives. Thanksgiving is also a perfect time to share healthful and delicious foods with the people most important to us. So here are a few recipe ideas for dinner:)

Cauliflower Mashed Potatoes

Butternut Squash Soup

Sweet Potato and Black Beans

Also, you just can't have Thanksgiving without pumpkin pie. That being said, here is a recipe for mini pumpkin pies. Of course they are comprised entirely of whole, pure, and nourishing ingredients. 

Ingredients:
(makes about 3 servings)

Pumpkin Chia Pudding

2 cups canned pumpkin

3/4 cup unsweetened almond milk

1/3 cup pure maple syrup

2 tbsp chia seeds

1tbsp grated ginger

2 tbsp pumpkin pie spice


Raisin Walnut Crust

1 cup almond flour

1/2 cup raisins

1/2 cup walnuts

1/4 cup pure maple syrup

1 tbsp pure virgin coconut oil

1 tbsp chia seeds

1 tbsp water


In a bowl whisk all pudding ingredients together until smooth.
Set in fridge to chill.
In a bowl mix chia seeds with water.
Allow to sit for about 10 minutes, until the seeds reach a gel consistency.
In a blender or food processor combine walnuts and raisins and puree until finely chopped.
Add the walnuts, raisins, almond flour, maple syrup, and coconut oil to chia seed gel.
Mix until ingredients are thouroughly combined.
Place dough into small serving bowls, and with your fingers shape into the form of a pie crust.
Pour pudding into the crust.
Chill for about an hour.
Enjoy!